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Refrigeration and hygienic design of process lines.

Author(s) : LELIEVELD H. L. M.

Summary

Many microorganisms, including ones which may cause food-poisoning, are able to grow at temperatures as low as 0 deg C. Although used to prevent spoilage of food products, refrigeration equipment, if not hygienically designed, may become the source of microbiological problems. In such equipment product residues will effectively protect microorganisms against disinfection treatments. Condensate and residues of product left in hidden areas after cleaning may allow microorganisms to multiply to high numbers, which will be spread around by air currents, contaminating unpacked products.

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Details

  • Original title: Refrigeration and hygienic design of process lines.
  • Record ID : 1996-0926
  • Languages: English
  • Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
  • Publication date: 1995/08/20
  • Document available for consultation in the library of the IIR headquarters only.

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