MICROBIOLOGY OF FROZEN FOODS

• Other Authors: Robinson, R. K. Richard Kenneth (edited)
• Format: Book
• Language: English
• Published: London ELSEVIER APPLIED SCIENCE PUBLISHERS 1985
• Subjects: Frozen foods > Microbiology
• Online Access: Click Here to View Status and Holdings.

 There is widely held belief that frozen foods are automatically safe for the consumer and immune to sporlage, but in fact they can be as suspect as food from any other source. Nevertheless, careful handling by manufacturers and end-users alike has minimised the potential danger, and the aim of this book is to assist in the maintenance of this desirable situation. This volume gives a review of modern systems of freezing food, together with an analysis of the impact of Ipw temperatures on both foodstuffs and Gontaminating micro organisms. Additional chapters deal with the specific characteristics of meat, fish and dairy products in relation t6 cold storage, and the relevance of frozen foods to the catering industry is also examined. A discussion of methods for the microbiological examination of frozen foods completes the coverage.