The cold chain - The traceability concept - Pratical applications

被引：1

作者：

Gac, A ^{[1
]}

Durand, MP ^{[1
]}

机构：

[1] Inst Int Froid, Paris, France

来源：

BULLETIN DE L ACADEMIE NATIONALE DE MEDECINE | 2001年 / 185卷 / 02期

关键词：

cold; food industry;

D O I：

10.1016/S0001-4079(19)34557-1

中图分类号：

R5 [内科学];

学科分类号：

1002 ; 100201 ;

摘要：

Traceability makes it possible to monitor the properties of a foodstuff in general and its safety in particular Based on the " refrigerated trio " concept developed by Andre Monvoisin, cold chain implementation conditions are examinated, with emphasis on the following three aspects, a safe product and early and continuous application of refrigeration. The TTT and PPP theories are presented. Following an overview of the French Academy of Medecine and the National Consumer Centre's recommendations non compliance, with the cold chain at household refrigerator level is discussed along with control equipment for refrigerators and products. Various indicators and integrators are presented and their described Time-temperature integrators are examined in depth. In the conclusion, the authors stresse the need to restore consumer confidence following recent food-safety scares.

引用

页码：301 / 310

页数：10