ShareIN THE MEAT AND FROZEN FOOD INDUSTRIES: COMBAT AGAINST CONTAMINATION.
DANS L'INDUSTRIE DE LA VIANDE ET DES PLATS CUISINES : HARO SUR LA CONTAMINATION.
Author(s) : LABIE C.
Type of article: Article
Summary
CONTAMINATION SOURCES IN THE MEAT AND PRECOOKED FOOD INDUSTRIES INVOLVE RAW MATERIALS, HUMAN HANDLING AND THE ENVIRONMENT (ROOMS, ATMOSPHERE, EQUIPMENT). THESE FACTORS ARE STUDIED SUCCESSIVELY AND SANITARY HAZARDS ARE DESCRIBED. FINALLY, PROPHYLACTIC MEASURES ARE ENVISAGED. J.L.
Details
- Original title: DANS L'INDUSTRIE DE LA VIANDE ET DES PLATS CUISINES : HARO SUR LA CONTAMINATION.
- Record ID : 1988-1450
- Languages: French
- Source: La revue pratique du froid et du conditionnement d'air - vol. 42 - n. 650
- Publication date: 1987
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Chilling of foodstuffs - Keywords: Contamination; Microbiology; Meat; Chilling; Health; Precooked food; Hygiene
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HAZARD ANALYSIS OF FOOD SERVICE OPERATIONS.
- Author(s) : BRYAN F. L.
- Date : 1981
- Languages : English
- Source: J. Food Technol. - vol. 35 - n. 2
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MODEL EXPERIMENTS ON THE BEHAVIOUR OF BACTERIA ...
- Author(s) : BOMAR M. T.
- Date : 1981/05
- Languages : German
- Source: Alimenta - vol. 20 - n. 3
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MICROBIOLOGICAL PROBLEMS ASSOCIATED WITH REFRIG...
- Author(s) : MCMEEKIN T. A., THOMAS C. J.
- Date : 1980/12
- Languages : English
- Source: CSIRO Food Res. Q. - vol. 40 - n. 3-4
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MICROFLORA RECOVERED FROM FOODS ON VIOLET RED B...
- Author(s) : OBLINGER J. L., KENNEDY J. E. Jr, LANGSTON D. M.
- Date : 1982
- Languages : English
- Source: Journal of Food Protection - vol. 45 - n. 10
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Review: sous vide cook-chill technology.
- Author(s) : CHURCH I. J., PARSONS A. L.
- Date : 1993/12
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 28 - n. 6
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