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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- Author(s) : LECHOWICH R. V.
- Date : 1988
- Languages : English
- Source: J. Food Technol. - vol. 42 - n. 12
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- Author(s) : GORMLEY T. R.
- Date : 1989
- Languages : English
- Source: Food Irel. - n. 11
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- Date : 1990
- Languages : English
- Source: Dairy Food environ. Sanit. - vol. 10 - n. 4
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- Author(s) : SCHMIDT LORENZ W.
- Date : 1990
- Languages : German
- Source: Mitt. Geb. Lebensm.unters. Hyg. - vol. 81 - n. 3
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