Partager

Utilisation de l'irradiation ionisante pour les denrées réfrigérées.

Use of ionizing radiation in refrigerated foods.

Auteurs : KING J., FIGUEROA G., PABLO S. de

Résumé

The effect of irradiation on the shelf-life of ready to eat meals prepared by a local caterer was studied. The meals, comprising beef, mashed potatoes, beans and peas, trout, rice and carrots, and pork, potatoes, rice and green beans (nitrogen or air packed), were irradiated at 0.5, 1 and 1.5 kilograys, or frozen (-55°C) before irradiation at 1.5, 2 and 3 kilogray, and stored at 3°C. Batches were prepared in winter, spring or summer. The mesophilic aerobic counts, psychrotrophic aerobic counts, total and faecal coliforms, and Salmonella spp., Staphylococcus aureus, Clostridium spp. and Listeria monocytogenes were determined.

Détails

  • Titre original : Use of ionizing radiation in refrigerated foods.
  • Identifiant de la fiche : 2000-0233
  • Langues : Anglais
  • Source : Combination processes for food irradiation.
  • Date d'édition : 1998
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Liens


Voir d'autres communications du même compte rendu (4)
Voir le compte rendu de la conférence

Indexation