منابع مشابه
Bacteriological survey of the frozen prepared foods industry. II. Frozen breaded raw shrimp.
During inspection of 21 frozen breaded raw shrimp processors, 861 finished product units (retail packages) and 778 line samples were collected and analyzed bacteriologically. The bacteriological results for the finished product samples collected in plants with poor and good sanitary controls are presented and compared. The samples consisted of 4 to 38 units (retail packages) of the finished pro...
متن کاملHerellea (Acinetobacter) and Pseudomonas ovalis (P. putida) from frozen foods.
Seventeen strains of Herellea vaginicola (Acinetobacter antitratus) and 8 of Pseudomonas ovalis (P. putida), isolated from 23 (6.3%) of 364 samples of frozen, foil-pack foods, were identified and characterized morphologically and biochemically. Herellea was isolated from 17 foods (4.7%), P. ovalis from 6 (1.6%). No Mima were found. The food samples included precooked frozen meats, precooked and...
متن کاملThe Environment for Chemical Change in Dried and Frozen Foods.
SYMPOSIUM PROCEEDINGS I963 Finally it might be mentioned that the relatively weak flavour which is usually obtained when so-called instant mashed potato products are made according to the manufacturers’ instructions (e.g. by adding hot water or hot milk) is probably due to the fact that the degradative reactions leading to the volatile constituents of flavour only occur weakly, if at all. This ...
متن کاملRepair and enumeration of injured coliforms in frozen foods.
Two strains of Escherichia coli manifested death and repairable injury after being frozen in water or sterile foods at -20 C. The injured survivors were inhibited from forming colonies on violet red bile agar (VRBA) or deoxycholate lactose agar; this inhibition was greater when enumeration was done by the pour plate method instead of the surface or surface-overlay method. Injured cells repaired...
متن کاملFecal streptococci in frozen foods. IV. Effect of sanitizing agents and blanching temperatures on Streptococcus faecalis.
Low-temperature heat treatment for sanitizing fruits and some vegetables is very detrimental to the appearance of the products. Fruits especially are so softened that they are extremely difficult to market. In order to correct this trouble, industries use such chemical sanitizing agents as chlorine and the quaternary ammonium compounds in the processing of many fruits. All these chemicals are i...
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ژورنال
عنوان ژورنال: Journal of AOAC INTERNATIONAL
سال: 1960
ISSN: 0095-9111
DOI: 10.1093/jaoac/43.1.176