COLD CHAIN AND SAFETY OF FRUIT AND VEGETABLES
Maintaining the cold chain preserves physiological health of fruit and vegetable tissues maximizes sensory quality and increases the shelf life of these products. Therefore it still remains the essential component in maintaining the microbiological safety of fruit and vegetables. Psychrotrophic microorganisms have particular significance as pathogens or spoilage organisms as they can multiply also during refrigeration or improper processing. Refrigerated or frozen fruit and vegetables are easily temperature abused and temperature control by monitoring is an important factor in the control of safety and quality. Abuse of temperature is likely to lead to increased occurrence and growth of pathogenic bacteria such as Listeria, Yersinia and Aeromonas. To maintain the quality and safety of fruit and vegetables, cold chain should be maintained all the way from harvesting to storing at home. Many programs such as good agricultural practices (GAP), good manufacturing practices (GMP) and hazard analysis and critical control points (HACCP) and technologies are available for each segment of the cold-chain. Product-process-package (PPP) and time-temperature tolerance (TTT) are the two principles dominate control of quality and safety in refrigerated or frozen foods.
A.H.D(I)N(C)R BAYSAL T.BAYSAL
(I)zmir Institute of Technology, Department of Food Engineering, Urla (I)zmir, 035437, Turkey Ege University, Faculty of Engineering, Department of Food Engineering, Bornova (I)zmir, 035100, Tur
国际会议
The 22nd International Congress of Refrigeration(第22届国际制冷大会)
北京
英文
2007-08-21（万方平台首次上网日期，不代表论文的发表时间）