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    The Impact of Cooling Rate on the Safety of Food Products as Affected by Food Containers

    Access Status
    Fulltext not available
    Authors
    Coorey, Ranil
    Ng, D.
    Jayamanne, V.
    Buys, E.
    Munyard, S.
    Mousley, C.
    Njage, P.
    Dykes, Gary
    Date
    2018
    Type
    Journal Article
    
    Metadata
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    Citation
    Coorey, R. and Ng, D. and Jayamanne, V. and Buys, E. and Munyard, S. and Mousley, C. and Njage, P. et al. 2018. The Impact of Cooling Rate on the Safety of Food Products as Affected by Food Containers. Comprehensive Reviews in Food Science and Food Safety.
    Source Title
    Comprehensive Reviews in Food Science and Food Safety
    DOI
    10.1111/1541-4337.12357
    ISSN
    1541-4337
    School
    School of Molecular and Life Sciences (MLS)
    URI
    http://hdl.handle.net/20.500.11937/68860
    Collection
    • Curtin Research Publications
    Abstract

    © 2018 Institute of Food Technologists®. In recent decades, the demand for ready-to-eat (RTE) food items prepared by the food catering sector has increased together with the value of cook-serve, cook-chill, and cook-freeze food products. The technologies by which foods are cooked, chilled, refrigerated for storage, and reheated before serving are of prime importance to maintain safety. Packaging materials and food containers play an important role in influencing the cooling rate of RTE foods. Food items that are prepared using improper technologies and inappropriate packaging materials may be contaminated with foodborne pathogens. Numerous research studies have shown the impact of deficient cooling technologies on the survival and growth of foodborne pathogens, which may subsequently pose a threat to public health. The operating temperatures and cooling rates of the cooling techniques applied must be appropriate to inhibit the growth of pathogens. Food items must be stored outside the temperature danger zone, which is between 5 and 60 °C, in order to inhibit the growth of these pathogens. The cooling techniques used to prepare potentially hazardous foods, such as cooked meat, rice, and pasta, must be properly applied and controlled to ensure food safety. This paper critically reviews the effects of cooling and its relationship to food containers on the safety of RTE foods produced and sold through the food service industry.

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