EFFECTS OF PACKAGING ON THE SANITARY QUALITY OF PRODUCTS AND ON MICROBIAL ACTIVITY.

EFFETS DE L'EMBALLAGE SUR LES QUALITES HYGIENIQUES DES PRODUITS ET SUR L'ACTIVITE MICROBIENNE A LEUR NIVEAU.

Type of article: Article

Summary

THE PAPER INCLUDES TWO PARTS. THE FIRST ONE PRESENTS THE EFFECTS OF PACKAGING ON THE QUALITY OF COLD-TREATED PLANT PRODUCTS, MAINLY THE OPTIMUM STORAGE CONDITIONS FOR FRUIT, VEGETABLES AND CUT FLOWERS AND THE EFFECTS OF PACKAGING AS A MEANS OF PROTECTION AGAINST MECHANICAL SHOCK AND MICROORGANISMS. THE SECOND PART IS DEVOTED TO THE PROBLEMS OF NOXIOUS MOULDS; TWO WAYS ARE POSSIBLE: ADDITION OF CHEMICALS OR PACKAGING IN A GAS OR UNDER VACUUM. VARIOUS EXAMPLES ARE GIVEN: BREAD, MEAT (BEEF, VEAL, HORSE), PORK PRODUCTS, FISH AND CHEESE. A.G.

Details

Original title: EFFETS DE L'EMBALLAGE SUR LES QUALITES HYGIENIQUES DES PRODUITS ET SUR L'ACTIVITE MICROBIENNE A LEUR NIVEAU.
Record ID : 1982-0088
Languages: French
Source: Rev. gén. Froid - vol. 71 - n. 3
Publication date: 1981
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Chilling of foodstuffs;
Packaging
Keywords: Protection; Plant (botany); Mould; Microbiology; Bread; Meat; Fish; Vegetable; Hygiene; Cut flower; Packaging; Cheese; Pork product; Additive