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Post-harvest food losses due to microbial spoilage are nowadays estimated as high as 25%. The control of microbial spoilage represents one of the key levers for the reduction of global food waste and for a sustainable organization of food systems in the world, and especially since the industrial downstream processes have the highest environmental impact in various food production sectors.
Details
- Original title: Agir sur le gaspillage alimentaire.
- Record ID : 30020418
- Languages: French
- Source: Revue générale du Froid & du Conditionnement d'air - vol. 104 - n. 1159
- Publication date: 2016/09
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Indexing
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Themes:
Food quality and safety. Microbiology;
Cold chain, interfaces - Keywords: Cold chain; Chilled food; Toxin; Psychrotroph; Enzyme; Waste
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How could a lower temperature in the cold chain...
- Author(s) : LINDBERG U., JENSEN S.
- Date : 2014/06/23
- Languages : English
- Source: 3rd IIR International Conference on Sustainability and the Cold Chain. Proceedings: London, UK, June 23-25, 2014
- Formats : PDF
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LES SOLUTIONS ELECTRIQUES POUR LA RESTAURATION ...
- Author(s) : ROSSET R., FRELIN G.
- Date : 1982
- Languages : French
- Source: Rev. gén. Therm. - vol. 21 - n. 250
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MICROBIOLOGICAL QUALITY OF FOODSERVICE MENU ITE...
- Author(s) : SNYDER P. O., MATTHEWS M. E.
- Date : 1984
- Languages : English
- Source: Journal of Food Protection - vol. 47 - n. 11
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CHAINE CHAUDE-CHAINE FROIDE : TECHNOLOGIE ET HY...
- Author(s) : GAUTHIER R.
- Date : 1983
- Languages : French
- Source: Restaur., Inf. tech. Serv. vét. - n. 84-87
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Evaluation of time-temperature integrators for ...
- Author(s) : MOORE C. M., SHELDON B. W.
- Date : 2003/02
- Languages : English
- Source: Journal of Food Protection - vol. 66 - n. 2
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