Long Shelf Life Cook-Chill Technologies: Food Safety Risks and Solutions

Rodgers, S. (2003) Long Shelf Life Cook-Chill Technologies: Food Safety Risks and Solutions Food Australia, 55 (3). pp. 80-101. ISSN 1032-5298

Full text not available from this repository.

Abstract

Long shelf life cook-chill foods are 'unprotected' by any preservation hurdles except refrigeration. Potential risks include the possibility of botulism and additional preservation factors are needed. Protective cultures stand out amongst other preservation methods owing to their natural image and temperature sensitive inhibition. A protocol for applications of this biopreservation method is described.

Item Type: Journal article
Subjects: D000 Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies
D000 Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies > D610 Food Science
Faculties: Brighton Business School
Faculty of Education and Sport > School of Service Management
Depositing User: Mrs Mercedita Hoare
Date Deposited: 17 Dec 2007
Last Modified: 15 Oct 2010 14:58
URI: http://eprints.brighton.ac.uk/id/eprint/3368

Actions (login required)

View Item View Item

Downloads

Downloads per month over past year