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REFRIGERATED FOODS AND USE OF HAZARD ANALYSIS AND CRITICAL CONTROL POINT PRINCIPLES.

Author(s) : CORLETT D. A. Jr

Type of article: Article

Summary

THE RISKS ASSOCIATED WITH CONVENTIONAL REFRIGERATED FRESH PRODUCTS AND THE NEW GENERATION REFRIGERATED FOODS SUCH AS FRESH OR FROZEN DINNERS, ENTREES, PASTA, SALADS, SOUPS, ETC, ARE PRESENTED. THE RELATIONSHIP BETWEEN PRODUCT STORAGE TEMPERATURE AND PH AND THEIR EFFECT ON HAZARDOUS BACTERIA IS DISCUSSED, CONCERN BEING EXPRESSED AT THE SURVIVAL OF SOME BACTERIA AT LOW PH AND TEMPERATURES DOWN TO 276 K (2.8 DEG C). HAZARD ANALYSIS IS PROPOSED AS A MEANS OF IMPROVING TRADITIONAL INSPECTION AND QUALITY CONTROL PROCEDURES, AND BUILDING IN PREVENTION AND RELIABILITY INTO THE DESIGN OF A PRODUCT LINE FOR BOTH TRADITIONAL AND NEW GENERATION REFRIGERATED FOODS. G.R.S.

Details

  • Original title: REFRIGERATED FOODS AND USE OF HAZARD ANALYSIS AND CRITICAL CONTROL POINT PRINCIPLES.
  • Record ID : 1990-0139
  • Languages: English
  • Source: J. Food Technol. - vol. 43 - n. 2
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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