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Effects of temperatures and storage time on resting populations of Escherichia coli O157:H7 and Pseudomonas fluorescens in vitro.
IIR document
Evaporative cooling and Legionella: a risk which can be prevented by using good practices, 18th Informatory Note on refrigerating technologies.
The effective enforcement of HACCP based food safety management systems in the UK.
Alterações na qualidade de novos smoothies a base de manga durante conservação refrigerada.
Spoilage in the quality of new mango-based smoothies during refrigerated preservation.
Production of biofilm by Listeria monocytogenes in different materials and temperatures.
Prevalence and level of Listeria monocytogenes in ice cream linked to a Listeriosis outbreak in the United States.
Starch edible film supporting natamycin and nisin for improving microbiological stability of refrigerated argentinian Port Salut cheese.
Levels of microbial contamination of domestic refrigerators in Italy.
Valuation of a new Maillard reaction type time-temperature integrator at various temperatures.
Le RMT Actia Qualima "maîtrise de la qualité microbiologique des aliments".
RMT Actia Qualima Mixed Technological Network : "control of the microbiological quality of foodstuffs".
Survival of Saccharomyces cerevisiae in refrigerated fresh orange juice treated with cinnamon leaf essential oil and thermo-sonication.
Probabilistic evaluation of Clostridium perfringens potential growth in order to validate a cooling process of cooked dishes in catering.
Microbial control in fresh horticultural products using active paper sheets with essential oils. A case study in lemon cv. Verna.
When salmon is stunned using nanoencapsulated anaesthetic, and it is cold stored in ice including nanoencapsulated essential oils, the quality and shelf-life increase.
Shelf life determination: best practice guidance.
Refrigeration sector monitoring
25 results
Refrigeration and COVID-19: list of resources
List of resources (guides, recommendations, information) regularly updated concerning the COVID-19 and the refrigeration sector.
Reducing food waste: can we keep open canned sardines in the refrigerator?
Researchers from the University of Porto studied the shelf life at 4°C of open canned sardines, depending on the type of seasoning (sardines in brine, vegetable oil, tomato...
Food cold chain optimisation
An Australian report focuses on the improvement of temperature monitoring in the food cold chain to enhance energy productivity.
Food safety: the problems caused by condensation
Some advice to prevent or remove condensation, often involved in food contamination.
HACCP food safety plans must be improved
HACCP has the top non-conformity figures globally across certified sites, according to a British Retail Consortium (BRC) report.
Package indicators to help increase food safety
Chromatic Technologies Inc. (CTI) has developed inks that provide reminders when a product has been out of refrigeration and temperature has started to rise.
A Listeria monocytogenes biosensor based on gold nanoparticles
The innovation is an inexpensive, portable, disposable enzyme-linked immunoabsorbent assay-based biosensing strip that detects L. monocytogenes theough gold particle-modified screen-printed carbon electrodes.
Liquid crystal technology speeds up foodborne pathogen detection
Crystal Diagnostics has pioneered liquid-crystal technology that enables smart fast detection of bacteria and other dangerous pathogens such as E. coli in foodstuffs.
Fluctuating temperatures increase E. Coli and Listeria risk in leafy greens
A new study has found that fluctuations in temperature during transportation and retail sale of leafy greens negatively impacts both the product’s quality and microbial safety.
New process combining cryogenic freezing and MAP
Air Products Freshline® Superfresh is a new methodology which combines cryogenic freezing with modified atmosphere packaging (MAP) in a specific way to extend the life and quality of food products.
Frozen fruit in perfect condition for up to three years
A new technology allows, for the first time, to freeze fruit for three years while keeping its nutrients and properties at optimal levels.
Food processing: a priority sector for India
India’s food minister believes that with a better supply chain, the country could be a global food processing powerhouse.
Rapid low-temperature process adds weeks to milk's shelf life
A rapid heating and cooling of milk significantly reduces the amount of harmful bacteria present, extending by several weeks the shelf life of milk, according to a Purdue University study.
Refrigeration reduces the glycemic index of cooked rice
Several studies highlight the benefits of refrigeration on the glycaemic index of rice, which is important in the control of chronic diseases such as diabetes.
Is super-cooling better than chilling for seafood products?
Super-cooled storage is a novel technique that better preserves the texture and freshness of fish and extends shelf life compared to chilling.
IIR news
1 result
IIR member news: Linde
Linde uses cryogenic freezing to improve cuts.
Encyclopedia of Refrigeration
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...
