Articles
MICROBIOLOGICAL CONTROL OF THE ELABORATION PROCESS OF CANNED TOMATOES
Article number
277_25
Pages
217 – 220
Language
Spanish
Abstract
In order to introduce the Hazard Analysis and Critical Control – points system in the tomato industry, whole peeled tomato and crushed tomato lines have been evaluated and the microbial contamination in differents points of the process tested.
Results indicated that the washing operation, the holding time of the product before sterilizing, the juice pasteurization and the break process operation in crushed tomato, are critical points of microbiological control.
Results indicated that the washing operation, the holding time of the product before sterilizing, the juice pasteurization and the break process operation in crushed tomato, are critical points of microbiological control.
Authors
C. Munilla, O. Martín, MA.J. Autor, R. Antolín, E. Martínez, A. Martínez
Keywords
Online Articles (33)