The cold chain in the food industry.

La chaîne du froid en agroalimentaire.

Author(s) : ROSSET P., BEAUFORT A., CORNU M., et al.

Type of article: Article


The authors conducted a study on chilled products and microbiological health risks. After providing a definition of the cold chain and presenting the general implementation procedures, the authors explain the technological features of its application. The cold chain is explored according to the type of food, throughout each of the following steps: production, storage, transport, distribution and consumption. The authors also describe the effect of refrigeration on microorganisms found in food products and the impact of this interaction on "best-before dates".


  • Original title: La chaîne du froid en agroalimentaire.
  • Record ID : 2003-0806
  • Languages: French
  • Subject: General information
  • Source: Cah. Nutr. Diét. - vol. 37 - n. 2
  • Publication date: 2002/04
  • Document available for consultation in the library of the IIR headquarters only.


See the source