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Document IIF

Chaîne du froid et sécurité des fruits et légumes.

Cold chain and safety of fruit and vegetables.

Auteurs : DYNCER BAYSAL A. H., BAYSAL T.

Résumé

Maintaining the cold chain preserves the physiological health of fruit and vegetable tissues, maximizes sensory quality and increases the shelf life of these products. Therefore, it still remains the essential component in maintaining the microbiological safety of fruit and vegetables. Psychrotrophic microorganisms have particular significance as pathogens or spoilage organisms as they can multiply also during refrigeration or improper processing. Refrigerated or frozen fruit and vegetables are easily temperature abused and temperature control by monitoring is an important factor in the control of safety and quality. Abuse of temperature is likely to lead to increased occurrence and growth of pathogenic bacteria such as Listeria, Yersinia and Aeromonas. To maintain the quality and safety of fruit and vegetables, the cold chain should be maintained all the way from harvesting to storing at home. Many programs such as good agricultural practices, good manufacturing practices and hazard analysis and critical control points and technologies are available for each segment of the cold chain. Product-process-package and time-temperature tolerance are the two principles dominating the control of quality and safety in refrigerated or frozen foods.

Documents disponibles

Format PDF

Pages : ICR07-C2-245

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Cold chain and safety of fruit and vegetables.
  • Identifiant de la fiche : 2007-2149
  • Langues : Anglais
  • Sujet : Technologie, Généralités
  • Source : ICR 2007. Refrigeration Creates the Future. Proceedings of the 22nd IIR International Congress of Refrigeration.
  • Date d'édition : 21/08/2007

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