title: [Time-Temperature indicators (TTI). A means of quality control of produce].
abstract: The author, after having dwelt on the mediatic importance of bacterial food poisonings, analyses their reasons, insisting on the importance of the temperature as a factor of bacterial growth. Among the cures for the association temperature-bacterial growth, the author draws attention to the benefits of the use of the time temperature indicators (TTI). He describes the purposes, the required qualities, the principles of activity. The "Lifelines TTI" proves to be interesting. The author describes the principles of activity, the directions for reading the results, the practical application. Finally he describes the remarks following on its use in large scale in a group of chain-stores. In the conclusion, the author points that these TTI are an attractive technical innovation regarding to the fresh foods, for the control of coldness in the human nutrition.
authors.affiliation: Institut Français du Goût (IFG), Tours.
authors.forename: M P
authors.initials: MP
authors.lastname: Durand
mesh_terms: D015925:Cryopreservation; D005516:Food Microbiology; D011786:Quality Control; D013696:Temperature; D013997:Time Factors
vernacular_title: Les indicateurs Temps--Température (ITT). Un moyen de contrôle de la qualité des produits alimentaires.