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Safety of frozen vegetables: a case study on carrots

2005Journal article Open access
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dc.contributor.authorGonçalves, Elsa M.
dc.contributor.authorAbreu, Marta
dc.contributor.authorSol, Manuela
dc.contributor.authorFernandes, Isabel
dc.contributor.authorSilva, Cristina L. M.
dc.date.accessioned2011-10-15T12:04:44Z
dc.date.available2011-10-15T12:04:44Z
dc.date.issued2005
dc.description.abstractConsumers 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.por
dc.identifier.citationGONÇAVES, Elsa M... [et al.] - Safety of frozen vegetables: a case study on carrots. In Encontro de Química dos Alimentos, 7, Viseu, Portugal, 13-16 Abril, 2005. 5 p. - Actas do7º Encontro de Química dos Alimentos. [S.l. : s.n., 2005]. 5 p.por
dc.identifier.urihttp://hdl.handle.net/10400.14/6195
dc.language.isoengpor
dc.peerreviewednopor
dc.publisherInstituto Superior Politécnico de Viseu - Escola Superior Agráriapor
dc.subjectShredded carrotspor
dc.subjectFreezing storagepor
dc.subjectMicrobiologypor
dc.subjectSafetypor
dc.titleSafety of frozen vegetables: a case study on carrotspor
dc.typejournal article
dspace.entity.typePublication
person.familyNameGonçalves
person.familyNameAbreu
person.familyNameSilva
person.givenNameElsa Margarida
person.givenNameMarta
person.givenNameCristina
person.identifier1473674
person.identifier.ciencia-idAA12-42D6-6D59
person.identifier.ciencia-idA31F-D2A3-36A8
person.identifier.ciencia-id6611-634A-132C
person.identifier.orcid0000-0002-5814-0490
person.identifier.orcid0000-0002-0245-7122
person.identifier.orcid0000-0002-0495-3955
person.identifier.ridN-4198-2013
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id7004990784
person.identifier.scopus-author-id7102768632
person.identifier.scopus-author-id7201387397
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublicationcb65b8c9-419a-4bbb-ab94-4b9197ff9585
relation.isAuthorOfPublicationde86ca0a-74b6-490e-9466-5b5d31ce948f
relation.isAuthorOfPublication4e2903de-0679-4cb1-981e-10de14c0c995
relation.isAuthorOfPublication.latestForDiscovery4e2903de-0679-4cb1-981e-10de14c0c995

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