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THE IMPORTANCE OF TEMPERATURE CONTROL IN DISTRIBUTION OF CHILLED AND FROZEN FOODS.

Author(s) : ROSE S. A.

Type of article: Article

Summary

DETERIORATION OF FOOD CAUSED BY THE ACTION OF MICROORGANISMS AND THEIR ENZYMES IS DISCUSSED. THE EFFECT OF TEMPERATURE ON THEIR GROWTH IS ILLUSTRATED AND CHANGES DURING STORAGE AT CHILL TEMPERATURES ARE ALSO CONSIDERED. DAMAGE TO SOME FOODS DUE TO CHILLING OR FREEZING INJURY OFTEN DETERMINES THE LOWEST SAFE TEMPERATURE AND RECOMMENDED STORAGE TEMPERATURES TOGETHER WITH EXISTING AND PROPOSED EEC LEGISLATION ARE GIVEN. SOME OF THE PROBLEMS WHICH ARISE DURING DISTRIBUTION, INCLUDING HYGIENE AND CONTAMINATION ARE ALSO DISCUSSED. G.R.S.

Details

  • Original title: THE IMPORTANCE OF TEMPERATURE CONTROL IN DISTRIBUTION OF CHILLED AND FROZEN FOODS.
  • Record ID : 1991-1883
  • Languages: English
  • Subject: Regulation
  • Source: Temp. control. Storage Distrib. - vol. 14 - n. 6
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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