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Microbiological implications of the thawing of food and meat.

Microbiologische aspecten bij het ontdooien, onder andere van vlees.

Author(s) : MOERMAN P. C.

Type of article: Article

Summary

Food has to be frozen in order to prevent deterioration by microorganisms. Before further processing, the food has to be thawed. Several thawing methods are briefly described. As a result of thawing, microorganisms can grow again, especially at high thawing temperatures (above 5 °C). The influence of this thawing method on the growth of microorganisms is reviewed. Maintaining temperatures below 5 °C is of great importance. Tempering, i.e. creating temperatures below 0 °C, is the safest method.

Details

  • Original title: Microbiologische aspecten bij het ontdooien, onder andere van vlees.
  • Record ID : 2004-0747
  • Languages: Dutch
  • Source: Koude & Luchtbehandeling - vol. 96 - n. 7
  • Publication date: 2003/07
  • Document available for consultation in the library of the IIR headquarters only.

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