Potential applications of protective cultures in cook-chill catering

Svetlana Rodgers

Potential applications of protective cultures in cook-chill catering

Svetlana Rodgers

Research output: Contribution to journal › Article

19 Citations (Scopus)

Abstract

Extended shelf-life cook-chill technology is widely used by modern food services. However, it poses a number of food safety risks. There is a limited choice of suitable preservation methods for applications in catering. Bacteriocinogenic protective cultures (PCs) offer temperature-responsive preservation and a ÃƒÂ¢Ã¢"šÂ¬Ã‹Å“naturalÃƒÂ¢Ã¢"šÂ¬Ã¢"žÂ¢ image. The knowledge of the dynamic of inhibition and factors effecting it is needed to ÃƒÂ¢Ã¢"šÂ¬Ã‹Å“designÃƒÂ¢Ã¢"šÂ¬Ã¢"žÂ¢ products protected by this method. The suggested protocol for PC applications covers the inhibition enhancing strategies and possible ways of protecting PCs during processing.

Original language	English
Number of pages	8
Journal	Food Control
Publication status	Published - 2003

Keywords

caterers and catering
packaging
precooked foods
preservation
safety measures
sous vide cookery

Cite this

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author = "Svetlana Rodgers",

year = "2003",

language = "English",

journal = "Food Control",

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T1 - Potential applications of protective cultures in cook-chill catering

AU - Rodgers, Svetlana

PY - 2003

Y1 - 2003

N2 - Extended shelf-life cook-chill technology is widely used by modern food services. However, it poses a number of food safety risks. There is a limited choice of suitable preservation methods for applications in catering. Bacteriocinogenic protective cultures (PCs) offer temperature-responsive preservation and a ÃƒÂ¢Ã¢"šÂ¬Ã‹Å“naturalÃƒÂ¢Ã¢"šÂ¬Ã¢"žÂ¢ image. The knowledge of the dynamic of inhibition and factors effecting it is needed to ÃƒÂ¢Ã¢"šÂ¬Ã‹Å“designÃƒÂ¢Ã¢"šÂ¬Ã¢"žÂ¢ products protected by this method. The suggested protocol for PC applications covers the inhibition enhancing strategies and possible ways of protecting PCs during processing.

AB - Extended shelf-life cook-chill technology is widely used by modern food services. However, it poses a number of food safety risks. There is a limited choice of suitable preservation methods for applications in catering. Bacteriocinogenic protective cultures (PCs) offer temperature-responsive preservation and a ÃƒÂ¢Ã¢"šÂ¬Ã‹Å“naturalÃƒÂ¢Ã¢"šÂ¬Ã¢"žÂ¢ image. The knowledge of the dynamic of inhibition and factors effecting it is needed to ÃƒÂ¢Ã¢"šÂ¬Ã‹Å“designÃƒÂ¢Ã¢"šÂ¬Ã¢"žÂ¢ products protected by this method. The suggested protocol for PC applications covers the inhibition enhancing strategies and possible ways of protecting PCs during processing.

KW - caterers and catering

KW - packaging

KW - precooked foods

KW - preservation

KW - safety measures

KW - sous vide cookery

UR - http://handle.uws.edu.au:8081/1959.7/45628

M3 - Article

SN - 0956-7135

JO - Food Control

JF - Food Control

ER -

Potential applications of protective cultures in cook-chill catering

Abstract

Keywords

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