ASHRAE Handbook98.R11ip FOOD MICROBIOLOGY AND REFRIGERATION

《ASHRAE Handbook98.R11ip FOOD MICROBIOLOGY AND REFRIGERATION》由会员上传分享，免费在线阅读，更多相关内容在行业资料-天天文库。

1、CHAPTER11FOODMICROBIOLOGYANDREFRIGERATIONBasicMicrobiology......................................................................................................................11.1CriticalMicrobialGrowthRequirements...............................................

2、.....................................11.1DesignforControlofMicroorganisms........................................................................................11.3TheRoleofHACCP...................................................................................

3、..................................11.4Sanitation.....................................................................................................................................11.4RegulationsandStandards......................................................

4、....................................................11.5REFRIGERATION’Slargestoverallapplicationisthepreven-SourcesofMicroorganismstionorretardationofmicrobial,physiological,andchemicalBacteria,yeasts,andmoldsarewidelydistributedinwater,soil,changesinfoods.Evena

5、ttemperaturesnearthefreezingpoint,air,plantmaterials,andtheskinandintestinaltractsofhumansandfoodsmaydeterioratethroughthegrowthofmicroorganisms,animals.Practicallyallunprocessedfoodswillbecontaminatedthroughchangescausedbyenzymes,orthroughchemicalreactions.with

6、avarietyofspoilageand,sometimes,pathogenicmicroorgan-Holdingfoodsatlowtemperaturesmerelyreducestherateatwhichisms.Foodprocessingenvironmentsthatcontainresidualfoodthesechangestakeplace.materialwillnaturallyselectthemicroorganismsthataremostRefrigerationalsoplays

7、amajorroleinmaintainingasafefoodlikelytospoiltheparticularproduct.supply.Overall,theleadingfactorcausingfood-borneillnessisimproperfoodholdingtemperatures.AnotherimportantfactorisMicrobialGrowthimproperlysanitizedequipment.EngineeringdirectlyimpactstheAllmicrobi

8、alpopulationsfollowageneralizedgrowthcurvesafetyandstabilityofthefoodsupplyindesignofcleanableequip-(Figure1).Aninitiallagphaseoccursasorganismsstarttogrowmentandfaci