Cook Chill
Mostrando 1-4 de 4 artigos, teses e dissertações.
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1. Custo-efetividade da produção de refeições coletivas sob o aspecto higiênico-sanitário em sistemas cook-chill e tradicional
OBJETIVO: Avaliou-se a relação custo-efetividade de duas unidades de alimentação e nutrição, que adotam diferentes sistemas de produção de refeições (tradicional e cook-chill), localizadas no município de São Paulo. MÉTODOS: O método utilizado baseou-se na análise custo-efetividade, sendo empregados critérios de tempo e temperatura, estabelec
Revista de Nutrição. Publicado em: 2007-04
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2. Production cost-effectiveness of large-scale meals regarding food safety, comparing the conventional and the cook-chill systems / Custo-efetividade da produção de refeições coletivas seguras sob o aspecto higiênico-sanitário em sistemas cook-chille tradicional
Cost-effectiveness of two food service units that use different foodservice systems - the cook-chill and the conventional systems - for preparing large-scale meals is assessed by using the cost-effectiveness analysis. Food safety criteria were used as effectiveness indicators for preparing meals in the two different foodservice systems. Time and temperature
Publicado em: 2003
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3. Listeria meningitis and paté.
Listeria meningitis occurred in a 63 year old man who was in complete haematological remission following chemotherapy for acute myeloid leukaemia. The patient had followed Department of Health advice to immunocompromised patients and had avoided soft cheeses, cook-chill meals, and salads. He had, however, recently eaten paté produced in Belgium. This was no
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4. A Predictive Model That Describes the Effect of Prolonged Heating at 70 to 90°C and Subsequent Incubation at Refrigeration Temperatures on Growth from Spores and Toxigenesis by Nonproteolytic Clostridium botulinum in the Presence of Lysozyme
Refrigerated processed foods of extended durability such as cook-chill and sous-vide foods rely on a minimal heat treatment at 70 to 95°C and then storage at a refrigeration temperature for safety and preservation. These foods are not sterile and are intended to have an extended shelf life, often up to 42 days. The principal microbiological hazard in foods
American Society for Microbiology.