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  1. Cook-chill, cook-freeze, cook-hold, sous vide : risks for hospital patients ?

    Article, Congrès - En anglais

    Hospital infection society. International conference. 2. London (GBR), 1990-09-02.

    Changes in eating habits and developments in food technology are occurring at the same time as an upward trend in foodborne infection in Britain.

    Vulnerable people such as the elderly and hospital patients are increasingly likely to consume food produced by new systems such as « cookchill » and « cuisson sous vide ».

    The microbiological hazards of these systems are assessed as negligible, provided that production is controlled by appropriate methods such as the hazard analysis critical control point (HACCP) approach.

    Mots-clés Pascal : Restauration collective, Hôpital, Aliment congelé, Cuisson, Sous vide, Risque infectieux, Facteur risque, Intoxication alimentaire, Technologie alimentaire, Hygiène, Hormone

    Mots-clés Pascal anglais : Catering, Hospital, Frozen food, Cooking, Under vacuum, Infectious risk, Risk factor, Food poisoning, Food technology, Hygiene, Hormone

    Logo du centre Notice produite par :
    Inist-CNRS - Institut de l'Information Scientifique et Technique

    Cote : 91-0548641

    Code Inist : 002B30A. Création : 199406.