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MICROBIOLOGY OF FROZEN FOOD.

[In Portuguese. / En portugais.]

Author(s) : DELAZARI I.

Type of article: Article

Summary

I. EFFECTS OF FREEZING ON MICROORGANISMS. IN THIS LITERATURE REVIEW, THE EFFECTS OF FREEZING ON MICROORGANISMS ARE DISCUSSED ALONG WITH FACTORS RELATING TO THE SURVIVAL AND DESTRUCTION OF SPOILAGE AND PATHOGENIC ORGANISMS. II. MICROFLORA OF VARIOUS FROZEN FOODS. STUDY OF THE MICROBIOLOGICAL ASPECTS OF VARIOUS FOODS WITH RESPECT TO THE OCCURRENCE AND DISTRIBUTION OF SPOILAGE AND PATHOGENIC MICROORGANISMS. IN-LINE CONTROL IS EMPHASIZED AS ALSO VARIOUS FACTORS CONCERNED WITH THAWING. THE BRAZILIAN MICROBIOLOGICAL STANDARDS FOR THIS TYPE OF FOOD ARE ALSO INCLUDED.

Details

  • Original title: [In Portuguese. / En portugais.]
  • Record ID : 1981-1190
  • Languages: Portuguese
  • Source: Bol. ITAL - vol. 17 - n. 1
  • Publication date: 1980/01
  • Document available for consultation in the library of the IIR headquarters only.

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