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Temperature and shelf life as guarantees of the microbiological quality of products sold in retail outlets.

Température et durée de mise en vente assurant la qualité microbiologique des produits commercialisés au détail.

Author(s) : BEAUFORT A., RUDELLE S., BERGIS H.

Summary

With a view to accurately specifying the sales conditions defined in good practice manuals prepared by professional retaillers, a French laboratory, CNEVA Lerpac, has conducted a study on several families of products: meat, pork products, caterers' specialities and pastries. For each product family, the laboratory applied to batches of products 3 temperature profiles recorded under retail-sale conditions and monitored microbiological quality. Based on these results, it was decided to propose retail display within the 4-7 deg C range over a 2-day period for meats and caterers' specialities and over a 3-day period for pastries.

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Pages: 1998-5

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Details

  • Original title: Température et durée de mise en vente assurant la qualité microbiologique des produits commercialisés au détail.
  • Record ID : 1999-1627
  • Languages: French
  • Source: Hygiene, Quality and Safety in the Cold Chain and Air Conditioning.
  • Publication date: 1998/09/16
  • Document available for consultation in the library of the IIR headquarters only.

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