Microbiological quality of food-control and criteria.

La qualité microbiologique des aliments. Maîtrise et critères.

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.

Indexing

Themes: Refrigeration and perishable products: general information;
Food quality and safety. Microbiology;
Chilling of foodstuffs;
Freezing of foodstuffs
Keywords: Prepared food; Poultry; Food; Microbiology; Meat; Chilling; Plant product; Dairy product; Seafood; Meat product; Fish; Precooked food; Ice cream; Freezing