ShareReduction, by protective cultures, of the risks of contamination of prepared salads. 3. Chilled salads with meat and potatoes.
[In German. / En allemand.]
Author(s) : CERNY G., HENNLICH W.
Type of article: Article
Summary
Advantages of the use of lactic-bacteria cultures for inhibiting the growth of pathogens in prepared salads. This treatment can reduce contamination risks, even after a prolonged interruption of the cold chain.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1993-3425
- Languages: German
- Source: Int. Z. Lebensm.tech. Mark. Verpack. Anal. - vol. 43 - n. 6
- Publication date: 1992
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Precooked food - Keywords: Prepared food; Potato; Chilled food; Microbiology; Lactobacillus; Meat; Salad; Ready to use; Hygiene
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