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Storage life and safety of chilled and frozen foods.

Duración de conservación e inocuidad de los alimentos congelados.

Author(s) : BØGH-SØRENSEN L.

Type of article: Article

Summary

This article presents the Spanish translation of an article presented at an IIR meeting in Nantes, France, September 16-18, 1998 (see IIR Bulletin, reference 1999-1614). The storage life of frozen and chilled foods depends on a number of factors, often referred to as the TTT-PPP concept. The determination of the storage life of a food product is difficult, but the product must have a fully acceptable sensorial quality when it is eaten by the consumer. However, it is of increasing importance that the food is also safe, meaning that the number and type of micro-organisms present in the food do not involve a risk of food poisoning. The hurdle concept, HACCP, and predictive microbiology are important tools in order to produce and distribute foods with the required degree of safety. Application of these principles to chilled and frozen foods are discussed in the paper.

Details

  • Original title: Duración de conservación e inocuidad de los alimentos congelados.
  • Record ID : 2002-0796
  • Languages: Spanish
  • Subject: General information
  • Source: Frío Calor Aire acondicionado - n. 324
  • Publication date: 2001/03
  • Document available for consultation in the library of the IIR headquarters only.

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