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Food hygiene and safety: putting a brake on germs.

Hygiène et sécurité alimentaire : des freins pour les germes.

Type of article: Article

Summary

Strategies arise to limit development of microorganisms in food during storage prior to consumption. The combination of limiting factors (pH, water activity) is an approach resulting in reasonable and efficient stabilization.

Details

  • Original title: Hygiène et sécurité alimentaire : des freins pour les germes.
  • Record ID : 1994-3509
  • Languages: French
  • Source: Process - n. 1092
  • Publication date: 1994/03
  • Document available for consultation in the library of the IIR headquarters only.

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