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article/chapitre/communication
article/chapitre/communication
L. Ketteringham ; S. James | 1999Cooking systems producing complete, or ingredients for, chilled meals are designed to achieve temperatures of 70 °C for 2 min in the centre of the food, which should cause a 10(6)-fold destruction of Listeria monocytogenes. However, spore-formin[...]
article/chapitre/communication
S. James | 1996To provide safe meat and meat products of high organoleptic quality, attention must be paid to every aspect of the chill chain. The process commences with the initial chilling of the freshly slaughtered carcass and continues through to the stora[...]
