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SANITARY CONTROL FOR THAWING OF FROZEN FOODS.

[In Japanese. / En japonais.]

Author(s) : KUMAGAI Y.

Type of article: Article

Summary

THE SANITARY QUALITY OF FINISHED PRODUCTS IS DETERMINED BY THE INITIAL BACTERIAL LEVEL OF RAW MATERIALS, HENCE ADEQUATE SANITARY CONTROL IS NECESSARY DURING THAWING, VIZ THE SANITARY CONDITION OF FROZEN RAW MATERIALS MUST BE CHECKED BEFORE THAWING ; CROSS-CONTAMINATION MUST BE PREVENTED FROM DEFROSTING EQUIPMENT, THAWING MEDIA AND THE OUTSIDE ENVIRONMENT ; THE DEFROSTING TEMPERATURE (KEPT AS LOW AS POSSIBLE) AND TIME MUST BE CONTROLLED SO AS TO PREVENT BACTERIAL GROWTH DURING DEFROSTING WHICH MUST BE CARRIED OUT RAPIDLY.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1986-1475
  • Languages: Japanese
  • Source: Refrigeration - vol. 60 - n. 689
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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