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MICROBIOLOGICAL SAFETY OF REFRIGERATED MEAL: RECOMMENDATIONS FOR RISK ANALYSIS, DESIGN AND MONITORING OF PROCESSING.

SECURITE MICROBIOLOGIQUE DES PLATS PREPARES REFRIGERES : RECOMMANDATIONS EN MATIERE D'ANALYSE DES RISQUES, CONCEPTION ET SURVEILLANCE DU PROCESSUS DE FABRICATION.

Author(s) : MOSSEL D. A. A., THOMAS G.

Type of article: Periodical article

Summary

RECENTLY A NOVEL CLASS OF FOODS HAS BEEN INTRODUCED IN RESPONSE TO CONSUMERS' PREFERENCE FOR < FRESH LINE >. THIS INCLUDES COOKED MEALS, PROCESSED FURTHER BY TECHNOLOGICAL PROCEDURES OF SUCH A PHYSICAL NATURE THAT, INTHEIR HERMETICALLY SEALED CONTAINERS, THESE MEALS WILL REMAIN WHOLESOME AND OF EXCELLENT SENSORY QUALITY FOR 3 TO 6 WEEKS AT APPROPRIATE CHILLING TEMPERATURES. SUCH FOODS HAVE BEEN TERMED < REPFED > (REFRIGERATED PROCESSED FOODS OF EXTENDED DURABILITY). AS IS GENERALLY THE CASE, SAFETY AND KEEPING QUALITY OF REPFEDS HAVE TO RELY ON MEASURES ENSURIG LONGITUDINALLY INTEGRATED SAFETY ASSURANCE (LISA). WHEN APPLIED TO REPFEDS, LISA INCLUDES: (I) THE USE OF FIRST CLASS RAW MATERIALS ; (II) ADEQUATE PROCESSING BY HEAT, GUIDED BY RISK ANALYSES OF LETHALITY DATA FOR RELEVANT MICROBIAL TAXA ; (III) PACKAGING ADAPTED TO THE SEQUENCE OF PROCESSING CHOSEN WITH SPECIAL EMPHASIS ON STRICT CONTROL OF POST-PROCESS BY CONSUMERS AT FOOD TEMPERATURES NOT EXCEEDING 276 K (3 DEG C) ; AND (V) PRINTING DETAILED STORAGE AND PREPARATION INSTRUCTIONS ON THE PACKS, SUPPORTED BY < FULL HISTORY > TIME-TEMPERATURE INTEGRAL INDICATING DEVICES.

Details

  • Original title: SECURITE MICROBIOLOGIQUE DES PLATS PREPARES REFRIGERES : RECOMMANDATIONS EN MATIERE D'ANALYSE DES RISQUES, CONCEPTION ET SURVEILLANCE DU PROCESSUS DE FABRICATION.
  • Record ID : 1990-1963
  • Languages: French
  • Source: Microbiol. Aliments Nutr. - 6; 289-309; 3 fig.; 8 tabl.; 58 ref.; append.
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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