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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CRITICAL CONTROL POINTS OF HOSPITAL FOODSERVICE...
- Author(s) : BRYAN F. L., LYON J. B.
- Date : 1984
- Languages : English
- Source: Journal of Food Protection - vol. 47 - n. 12
View record
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CHILLED DESSERTS.
- Author(s) : YOSHIDA K.
- Date : 1989
- Languages : Japanese
- Source: Refrigeration - vol. 64 - n. 737
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BACILLUS CEREUS IN SOME FOOD PRODUCTS.
- Author(s) : CEROVSKY M., ADAMKOVA M., BURDOVA J.
- Date : 1983
- Languages : Czech
- Source: Prum. Potravin - vol. 34 - n. 9
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OBSERVATIONS ON SURVIVAL AND THERMAL INACTIVATI...
- Author(s) : BEUCHAT L. R., BRACKETT R. E.
- Date : 1989
- Languages : English
- Source: Lett. appl. Microbiol. - vol. 8 - n. 5
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OPINION. LISTERIOSIS. THE NEED FOR LEGISLATION.
- Author(s) : LACEY R. W., KERR K. G.
- Date : 1989
- Languages : English
- Source: Lett. appl. Microbiol. - vol. 8 - n. 4
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