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610, Sweden, SIK, 1994. WHITE, C. A. and HALL, L. , ‘Laboratory examination of frozen foods’, in Microbiology of Frozen Foods, ed. R. K. Robertson, London, Elsevier Applied Science Publishers, 1985. ANDERSEN, E. , JUL, M. 3 Fruit and vegetables: the quality of raw material in relation to freezing A. 1 Introduction Over the last few years consumers have been showing much more interest in choosing foods of high quality, and a willingness to pay for such products that the industry can provide. This attitude has created a sort of ‘natural selection’ where preference is given to high quality products automatically, eliminating poor quality foods from the market.
1998), but also to temperature-abused frozen foods and thawed foods. So far the microbiological models have not concentrated on this aspect, probably because relatively little is known about lag phase and the factors influencing it, especially for frozen foods. The microbiological quality of thawed foods The number of micro-organisms is reduced during freezing and frozen storage; moreover, the bacteria will remain in the lag phase for some time after thawing, as discussed above. On the other hand, freezing may affect the structural integrity of food, making it more susceptible to microbial attack.
On the north side there are only forests, woods and bushes, while on the south side vegetables, vines and apples can be grown. The soil warms up easily during the day, and stores the accumulated warmth during the night. Besides improving photosynthesis, this favourable situation prevents freezing, diseases and stagnant water. However, the cultivation rows should be placed north–south, thus preventing prolonged exposure and dangerous excesses of temperature. 5 If the rows have to be planted east–west, a cultivar with high foliage cover is required to protect the fruit against sunburn.