Effect of Certain Freezing Methods upon Microbes Associated with Chicken Meat
1974; Elsevier BV; Volume: 53; Issue: 1 Linguagem: Inglês
10.3382/ps.0530215
ISSN1525-3171
AutoresK. W. B. Gunaratne, J.V. Spencer,
Tópico(s)Freezing and Crystallization Processes
ResumoThe number of viable aerobic microorganisms on the thighs of broiler chickens was determined before and after freezing using the following four freezing methods: (1) air blast at −29° C., (2) liquid nitrogen spray at −196° C., (3) “Nitreon” at −51° C., and (4) “Freon Food Freezant 12” immersion at −30° C. The chicken thighs were stored at −18° C. for 4 weeks and thawed at 0.6° C. for 20 hr. They were then inoculated with a 24 hr. culture of Salmonella typhimurium. The number of S. typhimurium of each chicken thigh was determined before and after freezing using the most probable number (MPN) method. Statistical analysis of the data showed that there was no significant difference (P < .05) between the freezing methods. However, it was possible to rank the freezing methods according to the average percentage reduction in the total viable aerobic microorganisms and the average percentage reduction in S. typhimurium. The possibility of microorganisms being washed into the liquid “Freon Food Freezant 12” is discussed. Because the liquid freezant is reused to freeze subsequent batches of the product, the need for further work to confirm the presence or absence of S. typhimurium is stressed. It is suggested that a possible public health hazard could be reduced if a bacterial filter through which the liquid freezant can be recycled were used. Also, a spraying technique for liquid freezant is suggested. The importance of plant sanitation is stressed.
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