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Produits alimentaires réfrigérés et surgelés : durée de conservation et sécurité.

Duración de conservación e inocuidad de los alimentos congelados.

Auteurs : BØGH-SØRENSEN L.

Type d'article : Article

Résumé

This article presents the Spanish translation of an article presented at an IIR meeting in Nantes, France, September 16-18, 1998 (see IIR Bulletin, reference 1999-1614). The storage life of frozen and chilled foods depends on a number of factors, often referred to as the TTT-PPP concept. The determination of the storage life of a food product is difficult, but the product must have a fully acceptable sensorial quality when it is eaten by the consumer. However, it is of increasing importance that the food is also safe, meaning that the number and type of micro-organisms present in the food do not involve a risk of food poisoning. The hurdle concept, HACCP, and predictive microbiology are important tools in order to produce and distribute foods with the required degree of safety. Application of these principles to chilled and frozen foods are discussed in the paper.

Détails

  • Titre original : Duración de conservación e inocuidad de los alimentos congelados.
  • Identifiant de la fiche : 2002-0796
  • Langues : Espagnol
  • Sujet : Généralités
  • Source : Frío Calor Aire acondicionado - n. 324
  • Date d'édition : 03/2001
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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