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United States Department of Agriculture

Agricultural Research Service

Research Project: DEVELOPMENT OF PREDICTIVE MICROBIAL MODELS FOR FOOD SAFETY AND THEIR ASSOCIATED USE IN INTERNATIONAL MICROBIAL DATABASES

Location: Residue Chemistry and Predictive Microbiology

Title: Chilled storage of foods - principles

Authors
item Hwang, Cheng-An
item Huang, Lihan

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: May 16, 2013
Publication Date: April 18, 2014
Citation: Hwang, C., Huang, L. 2014. Chilled storage of foods - principles. In: Batt, C.A., Tortorello, M.L. (Eds), Encyclopedia of Food Microbiology, vol 1. Elsevier Ltd, Academic Press, pp. 427-431.

Technical Abstract: Chilled storage is the most common method for preserving perishable foods. The consumers’ increasing demand for convenient, minimally processed foods has caused food manufacturers to increase production of refrigerated foods worldwide. This book chapter reviews the development of using low temperatures for food preservation, the microbiology of chilled foods, and the principles of refrigerated storage in maintaining the microbiological quality of food products.

Last Modified: 7/25/2014
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