ShareMaintaining safety in the cold chain.
Author(s) : BØGH-SØRENSEN L.
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
See other book excerpts from the same source (11)
See source
Indexing
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Themes:
Food quality and safety. Microbiology;
Freezing of foodstuffs - Keywords: Thawing; Food; Safety; Microbiology; Quick-frozen food; HACCP
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PREPARING FOODS FOR THE BIG FREEZE.
- Author(s) : ALEXANDER A.
- Date : 1979
- Languages : English
- Source: Food Flavour. Ingred. Process. - vol. 1 - n. 4
View record
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High frequency thawing machines.
- Author(s) : ASO Y.
- Date : 1995/03
- Languages : Japanese
- Source: Refrigeration - vol. 70 - n. 809
View record
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Quality of frozen food products.
- Author(s) : FIL'TCHAKOVA N. N.
- Date : 2004/12/06
- Languages : Russian
- Source: Refrigeration industry in the 21st century + CD-ROM.
View record
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Surgélation, la spirale de la qualité.
- Author(s) : COHEN-MAUREL E.
- Date : 1998/01
- Languages : French
- Source: Process - n. 1134
View record
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PRODUITS SURGELES : INFLUENCE DES CONDITIONS DE...
- Author(s) : ROSSET R., POUMEYROL G.
- Date : 1985
- Languages : French
- Source: Rev. gén. Froid - vol. 75 - n. 11
View record