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DETERIORATION OF FOODSTUFFS: CONSEQUENCES, CAUSES AND CONTROL.

ALTERATION DES PRODUITS ALIMENTAIRES : CONSEQUENCES, CAUSES ET MOYENS DE LUTTE.

Author(s) : GIDDEY C.

Type of article: Periodical article

Summary

THE PAPER DISCUSSES THE CAUSES OF MICROBIAL DETERIORATION OF FOODSTUFFS AND THE CONTROL MEANS FOR OBTAINING VERY SAFE PRODUCTS: PASTEURISATION, STERILISATION, REFRIGERATION. A DIAGRAM SHOWS THE EFFECT OF TEMPERATURE ON THE MULTIPLICATION AND THE TOXINOGENESIS OF VARIOUS MICROORGANISMS. AS FOR FREEZING, A NOTE REPORTS THAT THE INHIBITION OF THESE RESULTS FROM BOTH THE DECREASE IN TEMPERATURE AND WATER ACTIVITY AT THE FROZEN STATE. THE WATER ACTIVITY COEFFICIENT OF A FROZEN PRODUCT IS THE RATIO (AT THE CONSIDERED TEMPERATURE) OF THE WATER PRESSURE OF THE PRODUCT TO THE (THEORETICAL) PRESSURE OF SUPERCOOLED WATER ; IN FROZEN FOODS IT DEPENDS ONLY ON THEIR FREEZING TEMPERATURE. G.G.

Details

  • Original title: ALTERATION DES PRODUITS ALIMENTAIRES : CONSEQUENCES, CAUSES ET MOYENS DE LUTTE.
  • Record ID : 1983-1772
  • Languages: French
  • Source: Méd. Hyg. - 40; 1982.11.17; 3965-3973 (6 p.); 4 fig.; 3 tabl.; 10 ref.
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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