ShareLong shelf life cook-chill technologies: food safety risks and solutions.
Author(s) : RODGERS S.
Type of article: Article
Summary
Long shelf life cook-chill are "unprotected" by any preservation hurdles except refrigeration. Potential risks include the possibility of botulism and additional preservation factors are needed. Protective cultures stand out amongst other preservation methods owing to their natural image and temperature sensitive inhibition. This article describes a protocol for applications of this biopreservation method.
Details
- Original title: Long shelf life cook-chill technologies: food safety risks and solutions.
- Record ID : 2003-2348
- Languages: English
- Source: Food Aust. - vol. 55 - n. 3
- Publication date: 2003/03
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Chilling of foodstuffs - Keywords: Food; Safety; Microorganism; Biology; Chilling; Pathogen; Inhibition; Hygiene; Cooking
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