ShareBACILLUS CEREUS IN SOME FOOD PRODUCTS.
[In Czech. / En tchèque.]
Author(s) : CEROVSKY M., ADAMKOVA M., BURDOVA J.
Type of article: Article
Summary
DURING THE LAST 20 YEARS A HIGH ATTENTION HAS BEEN PAID TO THE PRESENCE, DETERMINATION AND INTOXICATION MECHANISM RESEARCH OF BACILLUS CEREUS. THE RESULTS OF A RESEARCH WORK REVIEWED IN TABLES SUGGEST THAT THE TIME FROM COOKING TO CONSUMPTION OF MEALS SHOULD BE AS SHORT AS POSSIBLE AND THAT A LOW TEMPERATURE NOT HIGHER THAN 280 K (7 DEG C) MUST BE MAINTAINED DURING SHORT TIME CONSERVATION OF MEALS.
Details
- Original title: [In Czech. / En tchèque.]
- Record ID : 1984-1553
- Languages: Czech
- Source: Prum. Potravin - vol. 34 - n. 9
- Publication date: 1983
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Precooked food - Keywords: Microbiology; Chilling; Precooked food; Hygiene
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- Date : 1982
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- Source: Potravin. Chladici Tech. - vol. 13 - n. 2
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