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BACTERIOLOGICAL SURVEY OF FROZEN MEAT RAVIOLI PRODUCED AT ESTABLISHMENTS UNDER FEDERAL INSPECTION.

Author(s) : CAMPBELL D. F.

Type of article: Article

Summary

FOUR TYPES OF FINISHED, PACKAGED RAVIOLI WERE ENCOUNTERED. THE MICROBIOLOGICAL QUALITY OF FROZEN RAVIOLI WAS AFFECTED MORE BY THE FILLING THAN THE PASTA. SLOW FREEZING RESULTED IN INCREASED BACTERIAL LEVELS IN THE FINISHED PRODUCT. THE PAPER SUMMARIZES RESULTS CONCERNING BOILED RAVIOLI AND RAW PASTA WITH COOKED FILLING.

Details

  • Original title: BACTERIOLOGICAL SURVEY OF FROZEN MEAT RAVIOLI PRODUCED AT ESTABLISHMENTS UNDER FEDERAL INSPECTION.
  • Record ID : 1985-1164
  • Languages: English
  • Source: Journal of Food Protection - vol. 46 - n. 8
  • Publication date: 1983/08
  • Document available for consultation in the library of the IIR headquarters only.

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