ShareMICROBIOLOGY OF CHILLED FOODS.
[In Japanese. / En japonais.]
Author(s) : YOSHII H.
Type of article: Article
Summary
IN FOODS KEPT AT CHILL TEMPERATURES: 278 TO 268 K (5 TO -5 DEG C) ONLY PSYCHROTROPHS WILL CAUSE SPOILAGE. PSYCHROTROPHS ARE DESCRIBED AS ORGANISMS HAVING A MINIMUM TEMPERATURE FOR GROWTH AT 273 K (0 DEG C) OR LOWER AND AN OPTIMUM TEMPERATURE OF 298 TO 303 K (25 TO 30 DEG C). PSYCHROTROPHIC BACTERIA INCLUDE 27 GENERA: PSEUDOMONAS, ACINETOBACTER, MICROCOCCU VIBRIO, ETC. PSYCHROTROPHIC STRAINS ARE FOUND ALSO IN SOME GENERA OF YEASTS AND MOULDS.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1990-0140
- Languages: Japanese
- Source: Refrigeration - vol. 64 - n. 736
- Publication date: 1989
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Properties of cryogenic fluids and materials
- Keywords: Yeast; Chilled food; Mould; Microbiology; Psychrotroph; Pseudomonas; Pathogen
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REFRIGERATED FOODS AND USE OF HAZARD ANALYSIS A...
- Author(s) : CORLETT D. A. Jr
- Date : 1989
- Languages : English
- Source: J. Food Technol. - vol. 43 - n. 2
View record
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COMMENT ON TEMPERATURE OF CHILLED FOOD IN JAPAN.
- Author(s) : KATO S.
- Date : 1989
- Languages : Japanese
- Source: Refrigeration - vol. 64 - n. 736
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FUNDAMENTAL CONCEPT AND PROCEDURE OF COOLING.
- Author(s) : ISHIBASHI S., TANAKA S., SHIGA T.
- Date : 1989
- Languages : Japanese
- Source: Refrigeration - vol. 64 - n. 736
View record
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LOW PRESSURE STORAGE.
- Author(s) : ONODA A.
- Date : 1989
- Languages : Japanese
- Source: Refrigeration - vol. 64 - n. 736
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EVALUATION OF THE INTENSITY OF HEAT TRANSFER TO...
- Author(s) : PRON'KO V. G., MALYSHEV G. P.
- Date : 1982
- Languages : Russian
- Source: Inzh.-fiz. Zh. - vol. 43 - n. 6
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