Partager

La sécurité microbiologique des salades et des fruits et légumes de la 4e gamme.

Microbial safety of ready-to-eat salads and minimally processed vegetables and fruits.

Auteurs : HEARD G.

Type d'article : Article

Résumé

Consumer demand for more convenient food products is encouraging the market for new products such as minimally processed, packaged fruit and vegetables and packaged, ready-to-eat salads. Food-borne disease has been linked with consumption of raw vegetables and salads especially those distributed through restaurant salad bars. Considerations of food safety prompted the introduction of a Code of Practice (National Food Authority 1994) for salad bars in Australia, but the regulation of salad manufacture procedures is yet to be finalised. Shelf life, safety and overall quality of ready-to-eat salad products is dependent on biochemical changes of the produce occurring after harvest and the growth of indigenous and contaminating microflora.

Détails

  • Titre original : Microbial safety of ready-to-eat salads and minimally processed vegetables and fruits.
  • Identifiant de la fiche : 2000-2603
  • Langues : Anglais
  • Source : Food Aust. - vol. 51 - n. 9
  • Date d'édition : 09/1999
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Liens


Voir d'autres articles du même numéro (2)
Voir la source

Indexation