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Quality and safety in chilled foods.

Author(s) : GORMLEY R.

Summary

This document outlines the main principles concerning chilling of foods. It covers: comparison of freezing and chilling techniques; conditions under which growth of micro-organisms occurs; the influence of time, temperature, initial quality, packaging and treatments; and HACCP: basic principles. It is a good summary providing basic knowledge.

Details

  • Original title: Quality and safety in chilled foods.
  • Record ID : 2001-0233
  • Languages: English
  • Subject: General information
  • Source: Managing the cold chain for quality and safety. Proceedings of a FLAIR-FLOW Europe workshop held at Nottingham Trent University on March 24, 1999.
  • Publication date: 1998/05/19
  • Document available for consultation in the library of the IIR headquarters only.

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