Time-Temperature Indicators ΤΤΙs

Αrt2047 Παρασκευή  9 Δεκεμβριου 2016

https://www.youtube.com/watch?v=9KLEIfsFQFI

This video presents FDA’s recommendations for controlling Clostridium botulinum in seafood products using Time-Temperature Indicators or TTIs. The video discusses proteolytic and non-proteolytic Clostridium botulinum, conditions that may allow botulinum toxin formation, different forms of reduced oxygen packaging or ROP, and how a TTI should be used.




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