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Microbiological quality of food-control and criteria.

La qualité microbiologique des aliments. Maîtrise et critères.

Author(s) : JOUVE J. L.

Type of monograph: Guide/Handbook

Summary

The microbiological quality of food is fundamental to its ability both to meet consumer-safety standards and to be sored effectively. A large group of experts in food microbiology was brought together under the wing of CNERNA (National Centre for studies and recommandations on nutrition and foodstuffs) and, in particular, its commission in charge of evaluating the microbiological quality of food. The criteria presented do not necessarily correspond to standards, but are good target values to aim for. This is a practical guide that is essential to food-chain managers. Extract of contents: microbiological quality of food; produce and fruit-and vegetable-based products (ready-to-serve products, frozen aromatic herbs); meat and meat products (chilling, freezing, cold rooms, etc.); poultry and egg products (deboning, chilling, freezing); dairy products (ice cream, chilling of milk); fish, seafood products, derived products (refrigerated storage, frozen food, surimi, frozen fish dishes).

Details

  • Original title: La qualité microbiologique des aliments. Maîtrise et critères.
  • Record ID : 1994-0676
  • Languages: French
  • Publication: Polytechnica - France/France
  • Publication date: 1993
  • Source: Source: 408 p. (15.5 x 24); fig.; tabl.; FRF 395.00.
  • Document available for consultation in the library of the IIR headquarters only.

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