Microbiological safety issues in prepared chilled produce

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This e-book focuses on pathogens of potential importance in the food safety of prepared chilled (PC) produce. It also addresses various microbiological factors affecting the survival and growth of these pathogens.

Key findings from investigations undertaken at the University of Limerick are presented in this context.

Contents:

  • Factors affecting survival and growth of pathogens on PC produce:
  1. Storage temperature
  2. Product type and combinations
  3. Minimal processing operations
  4. Modified atmosphere packaging
  5. Competition between pathogens and indigenous microflora
  • Minimal processing and stress responses
  • Implications of strain variation among pathogens
  • Improving the safety of PC modified atmosphere packaged produce

 


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