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MICROBIOLOGICAL SPOILAGE OF CHILLED FOODS.

Author(s) : CAMPBELL-PLATT G.

Summary

CHILLED FOODS ARE SHOWING MAJOR GROWTH AND EXAMPLES ARE GIVEN FOR THE UK AND EUROPE. SPOILAGE IS DEFINED AS A CHANGE IN FOOD WHICH MAKES IT UNACCEPTABLE TO THE CONSUMER AND THE VARIOUS CHANGES ARE DESCRIBED. EXAMPLES OF SPOILAGE ORGANISMS AND YEASTS FOUND ON CHILLED FOODS ARE GIVEN INCLUDING A GRAPH SHOWING GROWTH OF PSEUDOMONAS SP AT VARIOUS CHILL TEMPERATURES. FUTURE DEVELOPMENTS INCLUDE MONITORING OF SHELF LIFE AND SPOILAGE, GAS PACKAGING. THE IMPORTANCE OF UNDERSTANDING SAFETY PARAMETERS IS EMPHASISED. G.R.S.

Details

  • Original title: MICROBIOLOGICAL SPOILAGE OF CHILLED FOODS.
  • Record ID : 1986-1042
  • Languages: English
  • Publication date: 1985/03
  • Source: Source: Proc. IFST
    vol. 18; n. 1; 2-6; 3 fig.; 2 tabl.; 4 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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