Skip to main content
ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Residue Chemistry and Predictive Microbiology Research » Research » Publications at this Location » Publication #291056

Title: Chilled storage of foods - principles

item Hwang, Cheng An
item Huang, Lihan

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 5/16/2013
Publication Date: 4/18/2014
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.

Interpretive Summary:

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.