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RISKS OF CONTAMINATION DURING THAWING OF FROZEN MEAT AND POULTRY.

[In German. / En allemand.]

Author(s) : WELLAUER-WEBER B.

Type of article: Article

Summary

PIECES OF BEEF (1 KG) AND CHICKEN (1.2 KG) ARE INOCULATED WITH E. COLI, S. ENTERITIDIS AND L. INNOCUA BEFORE FREEZING. NONE OF THESE GERMS DEVELOP AT THE SURFACE AND IN THE JUICE DURING THAWING AT278 K (5 DEG C). AT 293 K (20 DEG C), E. COLI DEVELOPS 12 HOURS AFTER THE BEGINNING OF THAWING, S. ENTERITIDIS DEVELOPS AFTER 12-24 HOURS AND L. INNOCUA AFTER 10 HOURS. HENCE, THAWING OF LARGER PIECES AT AMBIENT TEMPERATURE: 291-293 K (18-20 DEG C) IS SAFE FROM A HYGIENE POINT OF VIEW, PROVIDED THE CORE TEMPERATURE DOES NOT EXCEED 273 TO 283 K (0 TO 10 DEG C), WHICH LASTS 7 TO 10 HOURS FOR A 1 KG PIECE OF MEAT. (Bibliogr. int. CDIUPA, FR., 91-268929.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1992-0224
  • Languages: German
  • Source: Mitt. Geb. Lebensm.unters. Hyg. - vol. 81 - n. 6
  • Publication date: 1990

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