MINIMIZING BACTERIOLOGICAL RISK TO FRUIT AND VEGETABLES BY THE USE OF REFRIGERATION TECHNIQUES.

LA MINIMALISATION DES RISQUES BACTERIOLOGIQUES PAR L'UTILISATION DE LA TECHNIQUE DU FROID : DANS LE SECTEUR DES FRUITS ET LEGUMES.

Type of article: Article

Summary

BRIEF REPORT GIVING THE MAIN CONCLUSIONS OF PAPERS PRESENTED AT THE JOURNEES FRANCAISES DU FROID IN NOVEMBER 1988 (AVIGNON, FRANCE), ON VEGETAL, < READY-TO-SERVE > PRODUCTS (FRESH, PREPARED, PACKAGED AND READY-TO-USE). THE MAIN FEATURES OF THESE PRODUCTS, WHICH ARE NEW IN FRANCE, ARE EXAMINED: DEFINITION, DEVELOPMENT OF THIS MARKET SECTOR FOR FRUIT AND VEGETABLES, PHYSIOLOGICAL AND BACTERIOLOGICAL POINTS OF VIEW, REGULATIONS AND CONTROLS, DISTRIBUTION AND NEED FOR A STRICT COLD CHAIN. J.R.

Details

Original title: LA MINIMALISATION DES RISQUES BACTERIOLOGIQUES PAR L'UTILISATION DE LA TECHNIQUE DU FROID : DANS LE SECTEUR DES FRUITS ET LEGUMES.
Record ID : 1990-0619
Languages: French
Source: Kelvin - n. 2
Publication date: 1989
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Fruit;
Vegetables
Keywords: Regulations; Prepared food; France; Microbiology; Chilling; Salad; Vegetable; Hygiene; Fruit; Distribution