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MODEL EXPERIMENTS ON THE BEHAVIOUR OF BACTERIA UNDER THE CONDITIONS OF LARGE-KITCHEN TECHNOLOGY, PARTICULARLY IN THE PRODUCTION OF CHILLED MEALS.

[In German. / En allemand.]

Author(s) : BOMAR M. T.

Type of article: Article

Summary

THE ATTEMPT WAS MADE TO STUDY THE BEHAVIOUR OF THE THREE BACTERIA GROUPS, PSYCHROTOLERANT, MESOPHILIC AND THERMOPHILIC, UNDER THE CONDITIONS OF THE PRODUCTION OF CHILLED MEALS. SINCE THE PRESENCE OF THE TYPICALLY PATHOGENIC MIXED FLORA IS REGARDED AS A GROSS INCIDENT IN THE PRODUCTION TECHNOLOGY, ONE HAS CONCENTRATED RATHER ON THE PROBLEMS OF THE APATHOGENIC MICROORGANISMS. IT HAS BEEN DEMONSTRATED THAT THE PSYCHROTROPHIC AND PSYCHROPHILIC BACTERIA, FOR INSTANCE, ARE ELIMINATED BY THE COOKING PROCESS, BUT THAT THEY MAY PLAY AN IMPORTANT ROLE AS CONTAMINANTS AFTER THE COOKING PHASE. DUE TO THE HEAT RESISTANCE OF THE MESOPHILIC AND OF THE THERMOPHILIC BACTERIA, STRICT MEASURES MUST BE OBSERVED IN THE CONTROL OF RAW MATERIALS (LOW CONTAMINATION LEVELS) AND DURING COOKING (STRICT OBSERVATION OF THE COOKING TIMES AND TEMPERATURE). THE COLD STRESS SENSIBILIZES THE SURVIVING SPORES SO THAT THEY ARE NOT ACTIVATED BY THE HEAT TREATMENT.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1982-0184
  • Languages: German
  • Source: Alimenta - vol. 20 - n. 3
  • Publication date: 1981/05
  • Document available for consultation in the library of the IIR headquarters only.

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