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Improvement of the safety and quality of refrigerated ready-to-eat foods using novel mild preservation techniques: bioconservation as a safety hurdle.
Author(s) : GORRIS L. G. M., BENNIK M. H. J.
Summary
Consumers nowadays favour food that is as fresh and naturally preserved as possible, and mild preservation systems need to be designed for the food industry to comply with this trend. One quite successful system for fresh and minimally processed vegetable based convenience foods is refrigeration in combination with storage under modified atmospheres. However, this new procedure does not completely suppress the growth of certain pathogens, namely the psychrotrophic facultative aerobic bacteria. An additional "hurdle" is therefore required. In the study, the possibility of using lactic acid bacteria and/or their metabolites for this purpose was evaluated. Some bacteria are able to inhibit several strains of Listeria monocytogenes or Clostridium botulinum, at certain temperatures. More detailed data are given.
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Pages: 392-398
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Details
- Original title: Improvement of the safety and quality of refrigerated ready-to-eat foods using novel mild preservation techniques: bioconservation as a safety hurdle.
- Record ID : 1996-0946
- Languages: English
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Publication date: 1995/08/20
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