Safety of frozen vegetables: a case study on carrots

M. Elsa Gonçalves*, Marta Abreu, Manuela Sol, Teresa R. S. Brandão, Isabel Fernandes, Cristina L. M. Silva

*Autor correspondente para este trabalho

Resultado de pesquisarevisão de pares

28 Transferências (Pure)

Resumo

Consumers are confident in frozen foods, which is a consequence of proven safety and quality characteristics of the products. However, safety depends strongly on the quality of the raw materials, the hygienic conditions when handling both at industrial and home processing, and on the temperature conditions during the entire logistic chain. Bacteria survival depends upon a number of factors, such as type of microorganism, freezing process, rate of freezing, storage temperatures and freeze-thaw cycles. The goal of this work was to quantify the impact of the freezing operation per si and frozen storage, at two temperatures (-7º and –20 ºC), on total aerobes, yeast and moulds levels on shredded carrots (Daucus carrota L.). Results showed that, for both temperatures analyzed, the freezing operation itself had a significant effect (p<0,05) in reducing microbial counts, when compared with the initial levels. Storage temperature did not influence significantly mesophilic aerobic flora levels (p<0,05). However, yeasts counts in samples stored at –20ºC presented a gradual decline along the storage period, being significantly lower than samples at -7ºC, after 10 days of storage. Moulds were not detected in all analyzed samples.
Idioma originalEnglish
Número de páginas5
Estado da publicaçãoPublicado - abr. 2005
Evento7º Encontro de química dos alimentos: tradição e inovação, saúde e segurança - Viseu
Duração: 13 abr. 200516 abr. 2005

Conferência

Conferência7º Encontro de química dos alimentos
País/TerritórioPortugal
CidadeViseu
Período13/04/0516/04/05

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