Refrigerated foods, processing

Lactic acid-producing bacteria associated with fermented dairy products have been found to produce antibiotic-like compounds caUed bacteriocins. Concentrations of these natural antibiotics can be added to refrigerated foods in the form of an extract of the fermentation process to help prevent microbial spoilage. Other natural antibiotics are produced by Penicillium wqueforti the mold associated with Roquefort and blue cheese, and by Propionibacterium sp., which produce propionic acid and are associated with Swiss-type cheeses (3). 

In food processing, it is a process condition that renders a processed food product essentially free of microorganisms capable of growing in the food in un-refrigerated distribution and storage conditions. The aseptic food packaging include film pouches and presterilized molded containers that are filled with aseptic foods, then hermetically sealed in a commercially sterile atmosphere. 

Food - refrigerants, packaging, containers and wraps, food processing aids, preservatives. 

Bevilacqua, A.E. and Zaritzky, N.E. 1986. Rate of pigment modifications in packaged refrigerated beef using reflectance spectrophotometry. J. Food Process. Preserv. 10 1-18. 

OTHER COMMENTS used as commercial and military fire extinguishant used in organic synthesis in production of alkene resins utilized as a refrigerant for food processing and storage applications as a blowing agent to improve flame retardancy of polyurethane foams. 

Minimally processed is an equivocal term that is applied to such different types of products as precut, prepackaged fresh produce, and mildly cooked or pasteurized foods (meals or meal components) that can be stored under refrigeration for more than 1 week. Some conventional products such as cured meats can be considered as minimally processed but more frequently a new generation of partially processed, refrigerated foods are described with this term. 

The outcome of this experiment was the proliferation of refrigerators in our homes. Food spoilage diminished, and after World War II the food processing industry expanded to produce frozen foods. 

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