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Refrigeration for Food Safety and Quality - Statement of the International Institute of Refrigeration (IIR)

Year of publication 2002

Author Nutrition Division

Product type Meeting

Edition 1

Synopsis (short abstract) Temperature is a key parameter ensuring food safety and wholesomeness: when the temperature and the environmental conditions are optimal, one bacterium in the morning can produce millions of bacteria in the same afternoon. Fortunately, refrigeration technology makes it possible to slow or totally inhibit microbial growth and the production of toxins.

Meeting symbol PEC CRD 13

Language English

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    Food Safety and Refrigeration
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    Temperature is a key parameter ensuring food safety and wholesomeness: when the temperature and the environmental conditions are optimal, one bacterium in the morning can produce millions of bacteria in the same afternoon. Fortunately, refrigeration technology makes it possible to slow or totally inhibit microbial growth and the production of toxins. Development and modernization of a country cannot take place without refrigeration, and refrigeration plays an important role in food safety and health: it has very substantially decreased the occurrence of foodborne diseases in developed countries. Refrigeration is present all along the food chain: more than 50% of foodstuffs in developed countries (1.2 billion inhabitants) are retailed under refrigerated conditions; one can speak of a cold chain from raw materials (post-harvest) to food on the table of the consumer. And food safety starts with the raw materials. However, it took about 30 years in most developed countries (1945-1975 in Europe for example) to set up reliable cold chains.
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    Le froid pour la sécurité sanitaire et la qualité des aliments - Contribution de l’Institut International du Froid (IIF) 2002
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    La température des denrées est un paramètre clé pour une alimentation saine : dans des conditions optimales de température et de composition du milieu, une bactérie le matin, peut donner naissance à des millions de bactéries l’après-midi. Or, les technologies du froid permettent de ralentir ou inhiber totalement la croissance microbienne et le développement de toxines.
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    Institutional and scientific co-operation, networking and capacity building in the field of food safety and quality
    Hungary and The Netherlands
    2002
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    This paper explains the situation in Hungary and The Netherlands regarding scientific co-operation, networking and capacity building in the field of food quality and safety. Specific details are given about institutional co-operation including exchanges between staff and students, collaborative projects in policy and science advancement, institutional and scientific networking projects and capacity building. Within a dynamic and fragile marketplace, with ever changing consumer expectations, the implications and application of a Pan-European approach to further scientific co-operation in food safety and quality are raised by this example.
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