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Microbiological quality of smoked/vacuum-dried duck fillets ("magret"): criteria must be tailored to fit field conditions.

Microbiologie des magrets fumés/séchés sous vide : proposer des critères adaptés aux contraintes de terrain.

Author(s) : FROMENTIER D., LE BA D., BOMBE D.

Type of article: Article

Summary

Microbiological requirements concerning smoked/vacuum-dried duck fillets ("magret") applying at present do not appear to be suitable, given the technological constraints encountered in processing plants. With this observation in mind, a working party has examined an HACCP-type manufacturing process in order to suggest suitable microbiological criteria.

Details

  • Original title: Microbiologie des magrets fumés/séchés sous vide : proposer des critères adaptés aux contraintes de terrain.
  • Record ID : 2001-2323
  • Languages: French
  • Source: CT-Infos - n. 33
  • Publication date: 2000/03
  • Document available for consultation in the library of the IIR headquarters only.

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