Long-term storage of fruits and juices can only be refrigerated or frozen.
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Tag: Microbiological spoilage
Heat treatment. An insufficient heating temperature and insufficient holding of the product at this temperature slightly reduce the initial number of microorganisms, especially if their initial content is high. At the same time, the volumes to be processed should be taken into account, since for large volumes a longer exposure time is required for all layers of the product to reach the required temperature. Influence of the frying duration on the change in the number of bacteria in different [...]
The bacterial contamination of the side dishes and sauces studied at VNIHI is presented in table. 56 and 57. This type of product was made in a restaurant and in a kitchen factory.
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Frozen culinary products
Frozen culinary products are a relatively new branch of the food industry, which has recently become widespread in a number of foreign countries and especially in America. In the USA, frozen culinary products are sold in 93% of grocery stores.
GENERAL CHARACTERISTICS OF MICROORGANISMS Microflora of food products during cold storage can be represented by bacteria, actinomycetes, molds and yeast.
Pasteurization of products with short shelf life (classes 1 and 2) Products with a short shelf life are designed so that they are suitable for 10-14 days. The heat treatment of such products during production should reduce the number of infectious pathogens (Salmonella and Listeria) by at least 106 times, and the handling of products after heating and packaging should [...]
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Food spoilage
INFLUENCE OF MICRO-ORGANISMS GROWTH Under appropriate conditions, most microorganisms grow or multiply. Bacteria multiply by dividing into two parts, that is, each cell divides and forms two daughter cells, and therefore the population of bacteria grows exponentially. Under ideal conditions, some bacteria can grow and divide every 20 minutes, so that one cell in 8 hours can [...]