ISHS Acta Horticulturae 277: III International Symposium on Processing Tomatoes
MICROBIOLOGICAL CONTROL OF THE ELABORATION PROCESS OF CANNED TOMATOES |
| Authors: | C. Munilla, O. Martín, MA.J. Autor, R. Antolín, E. Martínez, A. Martínez |
| 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. | |
Download Adobe Acrobat Reader (free software to read PDF files) | |
