Pre-storage of treatment
All products must be clear on the record. Vegetables and fruits should be free of dirt, and some of them, such as fish, leafy vegetables and fruit, may be washed and left wet. Fish will tend to dry out and lose its fresh appearance, as it is Packed wet or sprinkling with ice cubes to the surface with a damp. For meat and poultry degree of microbial pollution of surface is critical.
Period of storage of meat depends on the initial numbers of putrefactive bacteria on the carcass. With big rooms, a smaller doubling necessary to achieve the damage. Contamination of carcasses can occur at any stage of slaughter and processing, in particular, the time flies and the evisceration of red meat animals and burns, and mainly affects the surface of the carcass. Sources of pollution were considered by James et al. (1999). The adoption of good manufacturing practice throughout the system hygienic slaughter and processing practices should ensure that bacteria counts on the finished carcass are at the acceptable level. Disinfection methods are also sometimes used (James and James, 1997).
Potatoes will grow after a long storage period.
This can be checked by means of spraying, that raised tubers with chemical Rostock depressant. Some fruits, especially grapes and dates may have some surface contamination or contamination, when for the first time took, and they fumigated with sulfur dioxide or some other gases. Chlorine washing is also used. They must, of course, be then ventilate thoroughly before you go to the store.
Processing methods will be known to the user or can be found in the sources of a particular branch of food industry. Processing conditions must be hygienic. Some foodstuffs, such as milk, and can be stored in a sealed in the processing system. If the food will be aired during the service, the conditions of the surrounding air temperature, humidity and cleanliness must be the best thing that can be saved. This is especially true of fresh meat.
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Food refrigeration and freezing