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A review of additional preservation hurdles in cook-chill technology.
Author(s) : RYBKA S., KAILASAPATHY K., ARGURASHVALLY R., et al.
Summary
New generation foods such as refrigerated-foods-of-extended-durability have a potential risk of food poisoning caused by Clostridium botulinum and Bacillus cereus growth. These pathogens are able to survive mild heat treatment and outgrow at temperatures exceeding 3-5 °C. There is a need to introduce additional preservation hurdles in the foods relying solely on refrigeration for their safety. Irradiation, pH, salt, spices, lactate, bacteriocins and protective cultures are reviewed including their practical advantages and disadvantages. Novel applications of biocontrol as one of the "natural" preservation methods to a variety of non-fermented refrigerated foods is presented.
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Details
- Original title: A review of additional preservation hurdles in cook-chill technology.
- Record ID : 2000-1416
- Languages: English
- Source: 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
- Publication date: 1999/09/19
Links
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Indexing
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