Maintaining safety in the cold chain.

Type of excerpt: Book chapter

Summary

The paper explains that the microbiology of frozen foods is not very different from chilled food microbiology. But micro-organisms do not grow in frozen food as long as the product remains in the frozen state. As for chilled food, manufacturers should use the HACCP system, mainly before freezing, and when thawing the product. More experiments have to be made in the field of bacterial development after thawing.

Details

Original title: Maintaining safety in the cold chain.
Record ID : 2001-1849
Languages: English
Source: Managing frozen foods.
Publication date: 2000
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food quality and safety. Microbiology;
Freezing of foodstuffs
Keywords: Thawing; Food; Safety; Microbiology; Quick-frozen food; HACCP