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QUANTITATIVE BACTERIOLOGY AND TECHNOLOGY OF A FROZEN PRECOOKED SHELLFISH FOOD.

BACTERIOLOGIE QUANTITATIVE ET TECHNOLOGIE D'UN PLAT CUISINE CONGELE A BASE DE MOLLUSQUES.

Author(s) : DHERBOMEZ M., LACRAMPE J. L.

Type of article: Article

Summary

RESULTS OF THE MICROBIOLOGICAL ANALYSIS OF A PRECOOKED FOOD, PREPARED WITH MUSSELS AFTER REMOVAL OF THEIR UPPER VALVES AND WITH ADDED STUFFING, THEN VACUUM-PACKED AND FROZEN. THE RESULTS GIVEN IN A SERIES OF TABLES CORRESPONDING TO THE VARIOUS STEPS OF THIS PROCESSING SHOW THERE IS AN INTERFERENCE OF SEVERAL PHENOMENA, THE EFFECTS OF WHICH ARE SUPERPOSED CONTRADICTORILY ; TESTS POINT OUT THE PRIMARY ROLE PLAYED BY HANDLING AND INGREDIENTS IN THE CONTAMINATION OF THIS PRECOOKED FOOD. G.G.

Details

  • Original title: BACTERIOLOGIE QUANTITATIVE ET TECHNOLOGIE D'UN PLAT CUISINE CONGELE A BASE DE MOLLUSQUES.
  • Record ID : 1983-2277
  • Languages: French
  • Source: Rev. Inst. Pasteur Lyon - vol. 15 - n. 2
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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