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REDUCTION OF NUMBERS OF SALMONELLA TYPHIMURIUM ON POULTRY PARTS BY REPEATED FREEZE-THAW TREATMENTS.

Author(s) : OLSON V. M., SWAMINATHAN B., STADELMAN W. J.

Type of article: Article

Summary

CELLS OF S. TYPHIMURIUM SUSPENDED IN 50 ML OF 0.1% BUFFERED PEPTONE WERE SUBJECTED TO FIVE CYCLES OF RAPID OR SLOW FREEZING AND RAPID OR SLOW THAWING. A FIVE CYCLE RAPID FREEZE-RAPID THAW PROCESS WAS FOUND TO BE AN EFFECTIVE TREATMENT RESULTING IN 99% REDUCTION IN THE NUMBERS OF S. TYPHIMURIUM CELLS. THE FIVE CYCLE RAPID FREEZE-RAPID THAW PROCESS SHOWS THAT THERE WAS OVER 90% REDUCTION IN THE NUMBERS OF S. TYPHIMURIUM CELLS ON THE CHICKEN WINGS AFTER THE FREEZE-THAW TREATMENT.

Details

  • Original title: REDUCTION OF NUMBERS OF SALMONELLA TYPHIMURIUM ON POULTRY PARTS BY REPEATED FREEZE-THAW TREATMENTS.
  • Record ID : 1982-2003
  • Languages: English
  • Publication date: 1981/09
  • Source: Source: J. Food Sci.
    vol. 46; n. 5; 1323-1326; 4 fig.; 1 tabl.; 25 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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