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Influence of chilling on the microbiological quality of cook-chill products.

Auswirkung der Kühlung auf die mikrobiologische Sicherheit von Cook-Chill-Produkten.

Author(s) : KLEINER U., MOTSCH T.

Type of article: Article

Summary

Fast going through the area of temperature between 55 and -15 °C which is good for growing of microorganisms and building of toxins is a basic step ensuring quality assurance in these products. Technology and realization of chilling is decisive for the microbiological quality of cook chill products. This influence was investigated in two cook chill kitchens with different chilling technologies and portion preparation.

Details

  • Original title: Auswirkung der Kühlung auf die mikrobiologische Sicherheit von Cook-Chill-Produkten.
  • Record ID : 2000-0881
  • Languages: German
  • Source: Fleischwirtschaft - vol. 79 - n. 2
  • Publication date: 1999/02
  • Document available for consultation in the library of the IIR headquarters only.

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