Application of Hydrogen Peroxide to Improve the Microbiological Stability of Food Ice Produced in Industrial Facilities

Application of Hydrogen Peroxide to Improve the Microbiological Stability of Food Ice Produced in Industrial Facilities

This work was aimed to produce an “active” food ice to preserve its microbiological safety over time. With this in mind, ice cubes were processed with the addition of H<sub>2</sub>O<sub>2</sub> to water before freezing. Four food ice productions were performed at the industri...

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Bibliographic Details
Main Authors: Pietro Barbaccia, Leopoldo Lipocelli, Giancarlo Moschetti, Nicola Francesca, Simone De Martino, Vincenzo Arrigo, Raimondo Gaglio, Luca Settanni
Format: Article
Language:English
Published: MDPI AG 2021-12-01
Series:Applied Sciences
Subjects:
food ice production
hydrogen peroxide
hygiene
microbiological safety
water-borne bacteria
Online Access:https://www.mdpi.com/2076-3417/12/1/210

Internet

https://www.mdpi.com/2076-3417/12/1/210

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