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MICROBIOLOGICAL CHALLENGES OF REFRIGERATED FOODS.

Author(s) : LECHOWICH R. V.

Type of article: Article

Summary

IT IS WELLKNOWN THAT REFRIGERATED FOODS INCLUDE HIGHLY PERISHABLE PRODUCTS THAT CAN BE SUBJECTED TO TEMPERATURE ABUSE, THE RESULT OF WHICH IS THAT ADDED BACTERIA WILL GROW AND PRODUCE SUFFICIENT LACTIC ACID TO PREVENT THE GROWTH OF PSYCHROPHILIC PATHOGENS THAT MAY BE PRESENT IN FOOD ITEMS. SINCE FOOD POISONING BACTERIA CAN GROW IN REFRIGERATED FOODS AS LOW AS 273 K (0 DEG C), IT IS RECOMMENDED THAT ONE OR MORE SAFETY BARRIERS SHOULD BE INCORPORATED INTO FOOD PRODUCTS DURING LOW TEMPERATURE STORAGE. EXAMPLES OF SUCH < BARRIERS > ARE THERMAL PROCESSING, PH REDUCTION, PRESERVATIVES, REDUCED WATER ACTIVITY, MODIFIED ATMOSPHERE PACKAGING, ETC. THE AUTHOR DEALS WITH MICROBIOLOGICAL CONCERNS ABOUT REFRIGERATED FOODS AND DESCRIBES SOME OF THE TESTS FOR THESE PRODUCTS AVAILABLE FROM CONSULTING LABORATORIES. A. H. S.

Details

  • Original title: MICROBIOLOGICAL CHALLENGES OF REFRIGERATED FOODS.
  • Record ID : 1989-1852
  • Languages: English
  • Source: J. Food Technol. - vol. 42 - n. 12
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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