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Evaluation of safety and quality of "grade 4" products.

Author(s) : WILLOCX F., HENDRICKX M., TOBBACK P.

Summary

Grade 4 products refer to ready to eat vegetabes and include fresh, washed, chopped vegetables ready for use and picked in a sealed polymeric film. Extension of the shelf life is achieved by a combination of correct chilled storage, modified atmosphere packaging, and good manufacturing and handling practices. The principal spoilage mechanisms affecting the prepared fresh vegetables are microbial growth, oxidation (browning) and moisture loss. Safety of "grade 4" vegetables is accomplished by implementing the HACCP preventive system to identify specific microbial hazards and control options in the product life cycle. The impact of the preservation technology on the quality of "grade 4" vegetables is evaluated in a case study of endive.

Details

  • Original title: Evaluation of safety and quality of "grade 4" products.
  • Record ID : 1996-2836
  • Languages: English
  • Source: The post-harvest treatment of fruit and vegetables. Systems and operations for post-harvest quality. Proceedings COST 94.
  • Publication date: 1993/09/14
  • Document available for consultation in the library of the IIR headquarters only.

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