ShareMicrobial quality of foods produced by an enhanced cook-chill system in a hospital.
Author(s) : LANGLOIS B. E., BASTIN S., AKERS K., O'LEARY J.
Type of article: Article
Summary
A total of 1,137 samples representing 77 cook-chill food products were analyzed during a 27-month period. Under the conditions of this study, the microbial quality of vacuum-packaged foods properly produced by an enhanced cook-chill system was acceptable after food storage at 1 more or less 1 deg C for up to 21 days.
Details
- Original title: Microbial quality of foods produced by an enhanced cook-chill system in a hospital.
- Record ID : 1998-3019
- Languages: English
- Source: Journal of Food Protection - vol. 60 - n. 6
- Publication date: 1997/06
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food quality and safety. Microbiology;
Precooked food - Keywords: Food; Chilled food; Microbiological quality; Hygiene; Hospital; USA
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TECHNOLOGY FOR THE CENTRALISED PRODUCTION AND C...
- Author(s) : LAMBREV B.
- Date : 1981
- Languages : German
- Source: Lebensmittelindustrie - vol. 28 - n. 3
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EDUCATING PROFESSIONALS AND CONSUMERS ABOUT EXT...
- Author(s) : RHODES M. E.
- Date : 1991/04
- Languages : English
- Source: J. Food Technol. - vol. 45 - n. 4
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FATE OF SALMONELLA TYPHIMURIUM AND STAPHYLOCOCC...
- Author(s) : DOYLE M. P.
- Date : 1982
- Languages : English
- Source: Journal of Food Protection - vol. 45 - n. 2
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Qualità microbiologica del pesto fresco.
- Author(s) : GRITTI S., BONADÈ A., VESCOVO M., et al.
- Date : 2002/01
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 41 - n. 410
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Reduction, by protective cultures, of the risks...
- Author(s) : CERNY G., HENNLICH W.
- Date : 1992
- Languages : German
- Source: Int. Z. Lebensm.tech. Mark. Verpack. Anal. - vol. 43 - n. 6
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