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Variations microbiennes dans le lait frais pasteurisé suite à une interruption de la chaîne du froid.

Variazioni microbiche nel latte fresco pastorizzato dopo interruzione della catena del freddo.

Auteurs : GUIDA M., LUBRANO D., MARINO C., et al.

Type d'article : Article

Résumé

The shelf life of fresh products depends on the storage temperature. The fresh products become inedible if the cold chain is interrupted. The aim of this experimental work was to evaluate the microbial population growth in pasteurized milk after a break in the cold chain. The research showed that the microbial population of Tetrarex-packaged fresh milk increased at a temperature of 25 °C for 2 hours. Furthermore, the research highlights the importance of using Time-Temperature Indicators for food in order to monitor the thermal conditions encountered by products.

Détails

  • Titre original : Variazioni microbiche nel latte fresco pastorizzato dopo interruzione della catena del freddo.
  • Identifiant de la fiche : 2004-2890
  • Langues : Italien
  • Source : Rev. Ferment. Ind. aliment. - vol. 43 - n. 436
  • Date d'édition : 05/2004
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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