ShareMICROBIOLOGY IN CHILLED FOODS: IS REFRIGERATION ENOUGH.
Author(s) : GIBSON D. M.
Type of article: Periodical article
Summary
THE EFFECTS OF STORAGE TEMPERATURE ON PATHOGENIC AND SPOILAGE ORGANISMS COMMONLY FOUND AS A SOURCE OF FOOD POISONING ARE DISCUSSED. REFRIGERATION ALONE CANNOT PROVIDE SAFE FOOD, GOOD PRACTICE IN CHILL FACTORIES AND ALSO IN DOMESTIC CATERING BEING ESSENTIAL. A MAXIMUM STORAGE TEMPERATURE OF 277 K (4 DEG C) WILL INHIBIT THE GROWTH OF MICROBES AND PRODUCTION OF TOXINS, BUT THE CONSUMER IS INEVITABLY THE WEAK LINK IN THE CHAIN. G.R.S.
Details
- Original title: MICROBIOLOGY IN CHILLED FOODS: IS REFRIGERATION ENOUGH.
- Record ID : 1991-0661
- Languages: English
- Source: Inst. Refrig., Adv. Proof - 1990.10.04; 4 p.; 1 tabl.; 9 ref.
- Publication date: 1990
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Chilling of foodstuffs - Keywords: Chilled food; Microbiology; Toxin; Chilling; Precooked food; Pathogen; Hygiene
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- Date : 1990
- Languages : English
- Source: Journal of Food Protection - vol. 53 - n. 12
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- Author(s) : LACEY R. W., KERR K. G.
- Date : 1989
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- Source: Lett. appl. Microbiol. - vol. 8 - n. 4
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- Author(s) : MORRIS C. E.
- Date : 1989
- Languages : English
- Source: Prog. Food Eng. - vol. 61 - n. 10
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