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Survival of salmonella in processed chicken products during frozen storage.

Author(s) : DOMINGUEZ S. A., SCHAFFNER D. W.

Type of article: Article

Summary

Salmonella can survive frozen storage at -20°C for at least 16 weeks following inoculation in raw and cooked frozen crumbed chicken products. In this study, survival was assessed using growth on several types of agar, and a degree of structural injury of cells was demonstrated.

Details

  • Original title: Survival of salmonella in processed chicken products during frozen storage.
  • Record ID : 2010-0519
  • Languages: English
  • Source: Journal of Food Protection - vol. 72 - n. 10
  • Publication date: 2009/10
  • Document available for consultation in the library of the IIR headquarters only.

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