Broken cold chain: microbial variations in pasteurized fresh milk.

Variazioni microbiche nel latte fresco pastorizzato dopo interruzione della catena del freddo.

Author(s) : GUIDA M., LUBRANO D., MARINO C., et al.

Type of article: Article

Summary

The shelf life of fresh products depends on the storage temperature. The fresh products become inedible if the cold chain is interrupted. The aim of this experimental work was to evaluate the microbial population growth in pasteurized milk after a break in the cold chain. The research showed that the microbial population of Tetrarex-packaged fresh milk increased at a temperature of 25 °C for 2 hours. Furthermore, the research highlights the importance of using Time-Temperature Indicators for food in order to monitor the thermal conditions encountered by products.

Details

Original title: Variazioni microbiche nel latte fresco pastorizzato dopo interruzione della catena del freddo.
Record ID : 2004-2890
Languages: Italian
Source: Rev. Ferment. Ind. aliment. - vol. 43 - n. 436
Publication date: 2004/05
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Cold chain, interfaces;
Milk and dairy products
Keywords: Temperature indicator; Pasteurization; Cold chain; Milk; Microbiology; Bacteria; Growth