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1. The benefits of cold preservation
Food preservation techniques, which made it possible to move production and consumption areas farther apart, enabled and accompanied the development of civilization and city life (see box). They formed the basis of the agri-food sector, which is now the leading industrial sector in a country like France, with sales of FRF 757 billion in 1996 and added value representing 33% of industrial added value (FRF 217 billion out of 656), exceeding that of agriculture (FRF 182 billion).
Unlike destructive methods that profoundly alter the food's characteristics, such as dehydration, salting, coagulation and cooking, or more recent methods such as pasteurization and sterilization, cold is the first food preservation technique that preserves the original qualities of the food.
Most foodstuffs contain biological or biochemical phenomena: respiration,...
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The benefits of cold preservation
Cold chain
Bibliography
Text references
Thesis
- - http://www.sudoc.abes.fr
- FILALI (A.) - Détection d'une rupture de la chaîne du froid lors de la conservation d'aliments crus réfrigérés ou congelés. - Université Louis Pasteur (Strasbourg) (2004).
Regulations. Standardization
Recent French, European and international regulations governing the cold chain
Council Directive 89/108/EEC of December 21, 1988 on the approximation of the laws of the Member States relating to quick-frozen foodstuffs for human consumption. OJEC of February 11, 1989, p. L40/34-L40/37.
Agreement on the international carriage of perishable foodstuffs and on the special equipment...
Organizations
Ministries
French Ministry of Agriculture and Fisheries. Direction générale de l'Alimentation (DGAl). Sous-direction de l'Hygiène alimentaire. http://www.ac-aix-marseille.fr/restauration/haccp/nds10898.htm
French Ministry of the Economy, Finance and Industry. Direction générale de...
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