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Bacterial cross-contamination of meat during liquid nitrogen immersion freezing.

Author(s) : BERRY E. D., DORSA W. J., SIRAGUSA G. R., KOOHMARAIE M.

Type of article: Article

Summary

Cross contamination experiences with Listeria innocua and Escherichia coli O157 were performed during liquid immersion liquid nitrogen freezing. Bacterial counts in different conditions were examined. Results demonstrate that bacterial cross-contamination of meat during liquid nitrogen immersion freezing can occur but indicate that the use of good sanitation practices and products with low microbial numbers can limit this occurence.

Details

  • Original title: Bacterial cross-contamination of meat during liquid nitrogen immersion freezing.
  • Record ID : 1999-3022
  • Languages: English
  • Source: Journal of Food Protection - vol. 61 - n. 9
  • Publication date: 1998/09
  • Document available for consultation in the library of the IIR headquarters only.

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