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IIR document

Use of citric and lactic acids in ice to enhance quality of two fish species during on-board chilled storage.
- Author(s) : GARCÍA-SOTO B., FERNÁNDEZ-NO I. C., BARROS-VELÁZQUEZ J., et al.
- Publication date: 2014/04
- Languages : English
- Keywords : Ice, Citric acid, Quality, Fish, Optimization, Cold storage, Trawler, Storage life, Lactic acid
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 40
- Formats : PDF
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A simple method to evaluate the shelf life of refrigerated rabbit meat.
- Author(s) : PEREIRA M., MALFEITO-FERREIRA M.
- Publication date: 2015/03
- Languages : English
- Keywords : Bacteria, Pseudomonas, Rabbit, Storage life, Lactic acid
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 49
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Limited microbial growth in Atlantic salmon packed in a modified atmosphere.
- Author(s) : MILNE D., POWELL S. M.
- Publication date: 2014/08
- Languages : English
- Keywords : Modified atmosphere, Microbiology, Lactobacillus, Pseudomonas, Salmon, Packaging, Lactic acid, CO2
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 42
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IIR document

Relating microbial growth to volatiles production in cooked ham in view of the development of a fast method of quality assessment in the cold chain.
- Author(s) : NDOYE F. T., STAHL V., HEZARD B., et al.
- Publication date: 2016/04/07
- Languages : English
- Source: 4^th IIR International Conference on Sustainability and the Cold Chain. Proceedings: Auckland, New Zealand, April 7-9, 2016.
- Formats : PDF
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La biopréservation, une barrière complémentaire au froid pour garantir la qualité de la viande de porc fraîche.

Bioconservation, an additional safeguard to refrigeration in order to guarantee the quality of fresh pork meat.
- Author(s) : FEURER C., ELLOUZE M.
- Publication date: 2014/05
- Languages : French
- Source: Revue générale du Froid & du Conditionnement d'air - vol. 104 - n. 1143
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El envasado ultralimpio y la descontaminación con nanoemulsión de orégano alarga la vida útil de la carne picada almacenada a 4°C.

Ultraclean packaging and surface decontamination with oregano essential oil nanoemulsion increases the shelf-life of minced meat stored at 4°C.
- Author(s) : LÓPEZ GÓMEZ A., ROS-CHUMILLAS M., SOTO JOVER S., et al.
- Publication date: 2018/06/19
- Languages : Spanish
- Source: CYTEF 2018. IX Congreso Ibérico y VII Congreso Iberoamericano de Ciencias y Técnicas del Frío, Valencia, España, 19-21 junio 2018.
- Formats : PDF
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Analysis of Alternative Shelf Life-Extending Protocols and Their Effect on the Preservation of Seafood Products.
- Author(s) : PINTO DE REZENDE L., BARBOSA J., TEIXEIRA P.
- Publication date: 2022/04
- Languages : English
- Source: Foods - vol. 11 - n. 8
- Formats : PDF
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Liquid ice with an anaesthetic additive improves animal welfare in farmed sea bream during stunning and slaughtering.
- Author(s) : LÓPEZ-CÁNOVAS A. E., MULERO-MENDEZ V., ROS-CHUMILLAS M., et al.
- Publication date: 2016/05/03
- Languages : English
- Source: CYTEF 2016. VIII Congreso Ibérico y VI Congreso Iberoamericano de las Ciencias y Técnicas del Frío, Coimbra-Portugal, 3-6 mayo, 2016.
- Formats : PDF
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Lactic acid bacteria in an alginate film inhibit Listeria monocytogenes growth on smoked salmon.
- Author(s) : CONCHA-MEYER A., SCHÖBITZ R., BRITO C., et al.
- Publication date: 2011/03
- Languages : English
- Keywords : Listeria, Bacteria, Salmon, Expérimentation, Packaging, Lactic acid
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 22 - n. 3-4
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Combined effect of reuterin and lactic acid bacteria bacteriocins on the inactivation of food-borne pathogens in milk.
- Author(s) : ARQUÉS J. L., RODRÍGUEZ E., NUÑEZ M., et al.
- Publication date: 2011/03
- Languages : English
- Keywords : Milk, Bacteria, Pathogen, Testing, Lactic acid
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 22 - n. 3-4
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Growth limits of Listeria monocytogenes as a function of temperature, pH, NaCl, and lactic acid.
- Author(s) : TIENUNGOON S., RATKOWSKY D. A., MCMEEKIN T. A., et al.
- Publication date: 2000/11
- Languages : English
- Keywords : Microbiology, Listeria, Temperature, Ph, Parameter, Development, Lactic acid, Sodium chloride
- Source: Appl. environ. Microbiol. - vol. 66 - n. 11
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Effects of lactic acid and hot water treatments on Salmonella typhimurium and Listeria monocytogenes on beef.
- Author(s) : ÖZDEMIR H., YILDIRIM Y., KÜPLÜLÜ Ö., et al.
- Publication date: 2006/04
- Languages : English
- Keywords : Hot water, Salmonella, Listeria, Meat, Treatment, Beef, Cold storage, Lactic acid
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 17 - n. 4
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Modelling the growth limits (growth/no growth interface) of Escherichia coli as a function of temperature, pH, lactic acid concentration, and water activity.
- Author(s) : PRESSER K. A., ROSS T., RATKOWSKY D. A.
- Publication date: 1998/05
- Languages : English
- Keywords : Microbiology, Temperature, Ph, Escherichia, Development, Water activity, Lactic acid
- Source: Appl. environ. Microbiol. - vol. 64 - n. 5
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Control of Listeria monocytogenes on vacuum-packaged frankfurters sprayed with lactic acid alone or in combination with sodium lauryl sulfate.
- Author(s) : BYELASHOV O. A., KENDALL P. A., BELK K. E., et al.
- Publication date: 2008/04
- Languages : English
- Keywords : Sulphate, Spray, Listeria, Vacuum, Sodium, Sausage, Cold storage, Packaging, Growth, Pork product, Lactic acid
- Source: Journal of Food Protection - vol. 71 - n. 4
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Evaluation of chlorine, benzalkonium chloride and lactic acid as sanitizers for reducing Escherichia coli O157:H7 and Yersinia enterocolitica on fresh vegetables.
- Author(s) : VELÁZQUEZ L. del C., BARBINI N. B., ESCUDERO M. E., et al.
- Publication date: 2009/03
- Languages : English
- Keywords : Spray, Chlorine, Aqueous solution, Yersinia, Microbiological quality, Fresh produce, Performance, Vegetable, Expérimentation, Escherichia, Lactic acid
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 20 - n. 3
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Briefs: biodegradable packaging

The use of biodegradable packaging (such as starch and polylactic acid) in Eastern Europe is taking off: in 2006, 821 tonnes of such packaging were consumed in Eastern Europe, compared with 19 350 tonnes in Western Europe and 16 047 tonnes in...
- Publication date : 2007/05/04
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Packaging innovations

Plant-based food packaging Biodegradable packaging looks set to be the way of the future. A sharp rise in demand for natural products and healthier food added to the stability of maize prices versus those of petroleum-based polymers have...
- Publication date : 2006/05/05
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Wales to launches its own deep freeze ahead of the Six Nations Championship

Wales is to build a cryotherapy chamber at its rugby training base near Cardiff in time for next year’s Six Nations Championship.
- Publication date : 2013/01/28
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Australia: Code of Practice for Flammable Refrigerants

Faced with the rising use of flammable refrigerants, AIRAH has issued a draft Code of Practice for handling these gases.
- Publication date : 2013/09/12
- Subjects: Regulation
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Carrier Commercial Refrigeration has opened its CO2OLacademy field training facility

Carrier Commercial Refrigeration has opened its CO2OLacademy field training facility in Germany. It aims to increase the technical knowledge and practical competencies of field technicians in Europe.
- Publication date : 2015/04/16
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Additive manufacturing of heat exchangers

In the refrigeration industry, additive manufacturing (colloquially referred to as “3D printing”) makes it possible to fabricate novel, complex and potentially more energy efficient...
- Last update : 2022/09/07
- Langues : French, English
- Themes : Evaporators, condensers and other heat exchangers
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Cryogenic nitrogen in the food and beverage industry

The adoption of cryogenic processes in the food and beverage industry is predominantly driven by liquid nitrogen (LIN), and it is the preferred candidate for food chilling and...
- Last update : 2023/11/07
- Langues : French, English
- Themes : Freezing of foodstuffs
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Ice cream manufacturing, environmental impact and market data

From a physico-chemical point of view, ice cream is a complex, frozen multiphase mixture. The manufacturing process includes several stages of freezing which are described in this...
- Last update : 2023/06/30
- Langues : French, English
- Themes : Ice creams
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