Evaluation of the cold chain of fresh-cut endive from farmer to plate

In this study, the cold chain and its impact on food stuff microbiology was evaluated for fresh-cut endive. A survey was carried out to analyze endive temperature throughout the supply chain from producer, via processor and distributor to the restaurant. Data loggers accompanying the endive on its r...

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Veröffentlicht in:	Postharvest biology and technology 2009-02, Vol.51 (2), p.257-262
Hauptverfasser:	Rediers, Hans, Claes, Marijke, Peeters, Luc, Willems, Kris A.
Format:	Artikel
Sprache:	eng
Schlagworte:	aerobes aerobic mesophilic bacteria bacteria bacterial contamination Biological and medical sciences Cold chain cold storage coliform bacteria cooling Endive Enterobacteriaceae food contamination food handling Food industries Food microbiology food quality food storage Fresh-cut fresh-cut foods Fruit and vegetable industries Fundamental and applied biological sciences. Psychology human food chain microbiological quality Produce Temperature
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