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The effect of different thawing methods on the growth of bacteria in chicken.

Author(s) : JIMÉNEZ S. M., PIROVANI M. E., SALSI M.

Type of article: Article

Summary

Frozen raw chickens were thawed by three different methods to study population changes of spoilage bacteria and of Salmonella hadar during thawing. It was shown that thawing chicken at ambient temperature (21-22 °C) within 14 hours or less, to an internal temperature of 4.4 °C (3.5 cm within the breast), is a safe procedure, thawing chicken in flowing water is a safe method, and thawing chicken in a standard refrigeration unit (at a temperature of 3.5 to 7.2 °C) is also a safe method. However, the longer time period required to thaw chicken at refrigeration temperatures to an internal temperature of 4.4 °C permits growth of Pseudomonas spoilage bacteria. The population of Salmonella hadar inoculated prior to freezing was shown to have decreased by the end of all thawing methods, when thawing was halted at 4.4 °C.

Details

  • Original title: The effect of different thawing methods on the growth of bacteria in chicken.
  • Record ID : 2001-2320
  • Languages: English
  • Source: Dairy Food environ. Sanit. - vol. 20 - n. 9
  • Publication date: 2000/09
  • Document available for consultation in the library of the IIR headquarters only.

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