ShareMicrobiological safety issues in prepared chilled produce.
Author(s) : FRANCIS G.
Type of article: Article
Summary
The author reviews the different factors affecting survival and growth of pathogens in prepared chilled fresh-cut fruits and vegetables. Special attention is paid to storage temperatures and modified atmosphere packaging.
Details
- Original title: Microbiological safety issues in prepared chilled produce.
- Record ID : 2004-0760
- Languages: English
- Source: FoodInfo - 2-4; phot.
- Publication date: 2003/09
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
-
Themes:
Fruit;
Vegetables - Keywords: Prepared food; Clostridium; Modified atmosphere; Microbiology; Listeria; Chilling; Yersinia; Salad; Ready to use; Vegetable; Cold storage; Fruit
-
LA CONSERVATION DES PRODUITS DE LA 4E GAMME.
- Author(s) : CARLIN F., NGUYEN-THE C., VAROQUAUX P.
- Date : 1990/10
- Languages : French
- Source: Ind. aliment. agric. - vol. 107 - n. 10
View record
-
Quality and shelf-life of minimally processed m...
- Author(s) : VIEIRA S., SAPATA M. M., SOUSA M. B., et al.
- Date : 2003
- Languages : English
View record
-
Sanitation of lightly processed fruits and vege...
- Author(s) : HURST W. C.
- Date : 1995/02
- Languages : English
- Source: HortScience - vol. 30 - n. 1
View record
-
Presence of Yersinia spp in ready-to-serve salads.
- Author(s) : GALLI A., FRANZETTI L., BERTELLI L.
- Date : 1992
- Languages : Italian
- Source: Ann. Microbiol. Enzimol. - vol. 42 - n. 2
View record
-
The use of multivariate data analysis technique...
- Author(s) : KETELEER A., MULDER C. de, HERMANS A., TOBBACK P.
- Date : 1994/04/19
- Languages : English
- Source: The post-harvest treatment of fruit and vegetables. Quality criteria. Proceedings COST 94.
View record