Assessment of the microbial safety and quality of cooked chilled foods and their production process

Refrigerated processed foods of extended durability (REPFEDs) are a heterogeneous group of food products. This study assesses the microbial safety and quality along the production process in five REPFED companies. Samples were taken of raw materials (n=123), intermediate products (n=123), end produc...

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Veröffentlicht in:	International journal of food microbiology 2013-01, Vol.160 (3), p.193-200
Hauptverfasser:	Daelman, Jeff, Jacxsens, Liesbeth, Lahou, Evy, Devlieghere, Frank, Uyttendaele, Mieke
Format:	Artikel
Sprache:	eng
Schlagworte:	Aminopeptidases - isolation & purification Aminopeptidases - physiology Bacillus cereus Bacillus cereus - isolation & purification Bacillus cereus - physiology Bacterial Physiological Phenomena Biological and medical sciences Cold Temperature Colony Count, Microbial Cooked chilled foods Cooking Environmental Microbiology Environmental Monitoring Food Handling - standards Food industries Food Microbiology Food, Preserved - microbiology Food, Preserved - standards Fundamental and applied biological sciences. Psychology General aspects Hygiene and safety Listeria monocytogenes Listeria monocytogenes - isolation & purification Listeria monocytogenes - physiology REPFED Sampling
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