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MICROBIOLOGICAL HAZARDS RELATED TO THE PREPARATION AND PRESERVATION OF PRECOOKED FOOD.

RISQUES MICROBIOLOGIQUES LIES A LA FABRICATION ET A LA CONSERVATION DES PLATS CUISINES.

Author(s) : ROSSET R., LAMELOISE P.

Type of article: Article

Summary

IN ORDER TO REDUCE THE INCIDENCE OF GERMS ON THE MICROBIOLOGICAL HAZARDS IN THE PREPARATION AND PRESERVATION OF VACUUM-COOKED DISHES, IT IS NECESSARY TO AVOID THE INCIDENCE OF INTRINSIC AND EXTRINSIC GERMS, TO LIMIT THE MULTIPLICATION OF THE GERMS PRESENT AND DESTROY VEGETATIVE FORMS, SPORES AND TOXINS. THE MEANS OF APPLYING THESE 3 PRINCIPLES ARE GIVEN. THE CASES OF FOOD POISONING DUE TO PRODUCT CONTAMINATION PRIOR TO INADEQUATE COOKING ARE EXPOSED. J.L.

Details

  • Original title: RISQUES MICROBIOLOGIQUES LIES A LA FABRICATION ET A LA CONSERVATION DES PLATS CUISINES.
  • Record ID : 1989-1485
  • Languages: French
  • Source: Ind. aliment. agric. - vol. 105 - n. 4
  • Publication date: 1988/04
  • Document available for consultation in the library of the IIR headquarters only.

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