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BACTERIOLOGICAL STUDY AND TECHNOLOGICAL ASPECT OF AN ACCIDENT IN THE MANUFACTURE OF A PRECOOKED FROZEN FOOD.

ETUDE BACTERIOLOGIQUE ET ASPECT TECHNOLOGIQUE D'UN ACCIDENT DE FABRICATION D'UN PLAT CUISINE SURGELE.

Author(s) : DHERBOMEZ M., LACRAMPE J. L.

Type of article: Article

Summary

DESCRIPTION OF THE MANUFACTURE OF A PRODUCT PREPARED WITH THAWED FISH WASTE, COOKED WITH POTATO FLAKES AND SEASONING, PACKED IN BAGS AND FROZEN. DETERIORATION IS CAUSED BY THE MULTIPLICATION OF MICROORGANISMS WHICH WERE IDENTIFIED AT THE DIFFERENT STAGES OF PROCESSING. THE DEFECTS ARE STRESSED, WITH INDICATION OF THE SANITARY RULES TO BE MET, REQUIRING A BETTER QUALITY OF RAW MATERIALS, MORE MECHANISATION AND BETTER COLD CHAIN. G.G.

Details

  • Original title: ETUDE BACTERIOLOGIQUE ET ASPECT TECHNOLOGIQUE D'UN ACCIDENT DE FABRICATION D'UN PLAT CUISINE SURGELE.
  • Record ID : 1983-1063
  • Languages: French
  • Source: La revue pratique du froid et du conditionnement d'air - vol. 37 - n. 534
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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