Share

FROZEN FOOD AND HYGIENE.

[In Japanese. / En japonais.]

Author(s) : KANEKO S.

Type of article: Article

Summary

THE CHARACTERISTICS OF VARIOUS FROZEN FOODS, PRODUCT QUALITY CONTROL AND MEASURES TO COUNTER MICROORGANISMS ARE OUTLINED. HYGIENIC PROCESSES ARE RECOMMENDED SUCH AS USING RUNNING WATER TO REMOVE SURFACE BACTERIA AND THE CLEANING OF WORKERS HANDS AND PROCESS EQUIPMENT. AN APPROPRIATE PRODUCT HEATING TEMPERATURE SHOULD BE USED TO PREVENT BACTERIAL CONTAMINATION. MICROORGANISMS FORMING DURING PROCESSING, FREEZING AND MARKETING ARE OUTLINED.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1989-0573
  • Languages: Japanese
  • Source: Refrigeration - vol. 63 - n. 723
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (9)
See the source

Indexing