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INTERACTION OF FACTORS TO CONTROL MICROBIAL SPOILAGE OF REFRIGERATED FOODS.

Author(s) : SCOTT V. N.

Type of article: Article

Summary

THE AUTHOR DISCUSSES THE < HURDLES CONCEPT > WHICH IS THE COMBINATION OF SEVERAL INHIBITORY FACTORS, WATER ACTIVITY, PH, PRESERVATIVES AND TEMPERATURE, TO IMPROVE THE MICROBIAL STABILITY OF FOODS. SUITABLE COMBINATIONS OF THESE FACTORS CAN BE DEVISED TO ELIMINATE PROLIFERATION OF VARIOUS ORGANISMS. THE USE OF MODIFIED ATMOSPHERES IS TREATED WITH CAUTION, AS POTENTIAL COMPETITORS TO TOXINS MIGHT BE INHIBITED. OTHER INTERACTING FACTORS SUCH AS HEAT TREATMENT AND IRRADIATION MAY ALSO AFFECT MICROBIAL STABILITY AND FURTHER STUDIES ARE PROPOSED TO INVESTIGATE MULTIPLE VARIABLES. G.R.S.

Details

  • Original title: INTERACTION OF FACTORS TO CONTROL MICROBIAL SPOILAGE OF REFRIGERATED FOODS.
  • Record ID : 1990-0612
  • Languages: English
  • Source: Journal of Food Protection - vol. 52 - n. 6
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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