The use of the so‐called ‘superchilling’ technique for the transport of fresh fishery products

The use of the so‐called ‘superchilling’ technique for the transport of fresh fishery products

Abstract Superchilling entails lowering the fish temperature to between the initial freezing point of the fish and about 1–2°C lower. The temperature of superchilled fresh fishery products (SFFP) in boxes without ice was compared to that of products subject to the currently authorised practice in bo...

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Bibliographic Details
Main Authors: EFSA Panel on Biological Hazards (BIOHAZ), Konstantinos Koutsoumanis, Ana Allende, Avelino Alvarez‐Ordóñez, Declan Bolton, Marianne Chemaly, Robert Davies, Alessandra De Cesare, Lieve Herman, Friederike Hilbert, Roland Lindqvist, Maarten Nauta, Luisa Peixe, Giuseppe Ru, Marion Simmons, Panagiotis Skandamis, Elisabetta Suffredini, Karen Bekaert, Janna Cropotova, Míriam R García, Winy Messens, Sara Bover‐Cid
Format: Article
Language:English
Published: Wiley 2021-01-01
Series:EFSA Journal
Subjects:
superchilling
transport
storage
fresh fishery products
biological hazards
freezing
Online Access:https://doi.org/10.2903/j.efsa.2021.6378

Internet

https://doi.org/10.2903/j.efsa.2021.6378

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