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Evaluation of the microbial risks during cooling of béchamel sauce used to elaborate commercial croquettes.

Author(s) : CÓRDOBA M. G., CÓRDOBA J. J., JORDANO R.

Type of article: Article

Summary

The way to prepare béchamel sauce is described, showing that it does not imply sterilization. The medium is therefore favourable to microbe development. If rapid cooking is not practiced, the sauce cannot be consumed after 24 hours. The temperatures, the information on microbe proliferation and the desired cooling rate are presented.

Details

  • Original title: Evaluation of the microbial risks during cooling of béchamel sauce used to elaborate commercial croquettes.
  • Record ID : 2000-2029
  • Languages: English
  • Source: Acta Aliment. - vol. 28 - n. 2
  • Publication date: 1999/06
  • Document available for consultation in the library of the IIR headquarters only.

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