HACCP for "Iberico" dry-cured ham Carmela Sanabria, Alfonso V. Carrascosa, Eduardo Sabio and Armando Fallola

Fleischwirtschaft vom 01.11.1997 / Englischer Sprachteil - English part

CODEWORDS "Iberico" dry-cured ham - HACCP - water activity The Hazard Analysis and Critical Control Points concept was studied during the manufacture of "Iberico" dry-cured ham using traditional methods. From a microbiological point of view the Iberian dry-cured hams studied had a hygiene status as good as cooked York hams. The water activity decreased continuously during the process and was found to begin to inhibit micro-organisms (aerobic mesophiles, psychrophiles, Micrococcaceae, lactic aci bacteria, Clostridium botulinum, total coliforms, faecal coliforms, Salmonella, Shigella, Enterococci, Enterobacteriaceae, Brochothrix thermosphacta) five months before the end of the curing process. During the period 1978 - ...
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Schlagwörter: Sprache, CD-Kritik, Großbritannien, USA
Beitrag: HACCP for "Iberico" dry-cured ham Carmela Sanabria, Alfonso V. Carrascosa, Eduardo Sabio and Armando Fallola
Quelle: Fleischwirtschaft Online-Archiv
Ressort: Englischer Sprachteil - English part
Datum: 01.11.1997
Wörter: 2532
Preis: 14.76 €
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