Effects of Freezing and Storage on Microorganisms in Frozen Foods: A Review

Speck, M. L.; Ray, Bibek

doi:10.4315/0362-028x-40.5.333

Cited by 73 publications

(40 citation statements)

References 15 publications

(39 reference statements)

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“…The specific chemical components of a food can increase or reduce the damage to bacterial cells resulting from freezing. The presence of proteins, simple and complex carbohydrates, and triglycerides and the degree of food viscosity can contribute to the resistance of bacteria to freezing, while the presence of ions, inorganic salts, acids, surface-active components, or enzymes is associated with decreased tolerance to freezing (27).…”

Section: Resultsmentioning

confidence: 99%

“…Freezing also decreases counts of C. jejuni and reductions of 1 to 3 log 10 in flesh foods stored at Ϫ15 to Ϫ20°C have been observed (29), but C. jejuni does survive during frozen storage in poultry samples (2,15,26). Thus, although microbial growth is arrested during freezing due to reduced water activity and lowered temperature (27) and a portion of the microflora may be killed due to these factors, a fraction may survive or be sublethally injured.…”

mentioning

confidence: 99%

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Survival of Cold-Stressed Campylobacter jejuni on Ground Chicken and Chicken Skin during Frozen Storage

Bhaduri

Cottrell

2004

Appl Environ Microbiol

118

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Campylobacter jejuni is prevalent in poultry, but the effect of combined refrigerated and frozen storage on its survival, conditions relevant to poultry processing and storage, has not been evaluated. Therefore, the effects of refrigeration at 4°C, freezing at ؊20°C, and a combination of refrigeration and freezing on the survival of C. jejuni in ground chicken and on chicken skin were examined. Samples were enumerated using tryptic soy agar containing sheep's blood and modified cefoperazone charcoal deoxycholate agar. Refrigerated storage alone for 3 to 7 days produced a reduction in cell counts of 0.34 to 0.81 log 10 CFU/g in ground chicken and a reduction in cell counts of 0.31 to 0.63 log 10 CFU/g on chicken skin. Declines were comparable for each sample type using either plating medium. Frozen storage, alone and with prerefrigeration, produced a reduction in cell counts of 0.56 to 1.57 log 10 CFU/g in ground chicken and a reduction in cell counts of 1.38 to 3.39 log 10 CFU/g on chicken skin over a 2-week period. The recovery of C. jejuni following freezing was similar on both plating media. The survival following frozen storage was greater in ground chicken than on chicken skin with or without prerefrigeration. Cell counts after freezing were lower on chicken skin samples that had been prerefrigerated for 7 days than in those that had been prerefrigerated for 0, 1, or 3 days. This was not observed for ground chicken samples, possibly due to their composition. C. jejuni survived storage at 4 and ؊20°C with either sample type. This study indicates that, individually or in combination, refrigeration and freezing are not a substitute for safe handling and proper cooking of poultry.

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Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 99%

Survival of Cold-Stressed Campylobacter jejuni on Ground Chicken and Chicken Skin during Frozen Storage

Bhaduri

Cottrell

2004

Appl Environ Microbiol

118

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“…The transient nature of the hydrogen peroxide-sensitive culturable cells suggests a model in which cells of V. vulnificus inoculated into cold ASW gradually degenerate, passing through a hydrogen peroxide-sensitive injured state as they die. Injury in bacteria has been defined by respected workers in the field, such as Speck and McFeters, as an increased sensitivity to components of growth media which are not normally inhibitory (11,19,20,27,28,30,31); the injured state is transient, resulting from cumulative damage, and death in bacteria has been defined by these workers as the point "where injury extends beyond the ability of a cell to multiply and form a colony" (28,31). Amendment of plate count media with catalase or sodium pyruvate has long been employed as a means to recover injured bacterial cells (3,7,14,16,17,18,29).…”

Section: Discussionmentioning

confidence: 99%

Recovery of Hydrogen Peroxide-Sensitive Culturable Cells of Vibrio vulnificus Gives the Appearance of Resuscitation from a Viable but Nonculturable State

et al. 2000

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The viabilities of five strains of Vibrio vulnificus were evaluated during the storage of the organisms in sterile seawater at 5°C. The number of CFU was measured by plate count methods on rich media. The total cell numbers were determined by direct microscopic count methods. The titer of CFU declined logarithmically to undetectable levels over a period of 2 to 3 weeks, while the total cell numbers were unchanged. Midway through each study, higher culturable cell counts began to be observed on plates containing catalase or sodium pyruvate; during the latter stages of the study, the plate counts on such media were up to 1,000-fold higher than those on unsupplemented plates. Because autoclaving is known to generate hydrogen peroxide in rich media, and because catalase and sodium pyruvate are known to eliminate hydrogen peroxide, it appears that the conditions of the experiments led to the selection of a hydrogen peroxide-sensitive culturable cell subpopulation. At the time of the final stage of the decline in viability of each culture, hydrogen peroxide-sensitive cells were the only culturable cells present. Warming samples of the cultures to room temperature led to the growth of these residual culturable cells, utilizing nutrients provided by the nonculturable cells. The cells that grew recovered hydrogen peroxide resistance. When mixtures of culturable and nonculturable cells were diluted to the point where only nonculturable cells were present, or when the hydrogen peroxide-sensitive culturable cells had declined to undetectable levels, warming had no effect; no culturable cells were recovered. Warming has been reported to "resuscitate" nonculturable cells. Recognition of the existence of hydrogen peroxide-sensitive culturable cell populations, as well as their ability to grow to high levels in the warmed seawater microcosms, leads instead to the conclusion that while warming permits culturable cells to grow, it has no effect on nonculturable cells.

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“…Damage repaired cells were detected according to the procedures described by Speck et al (1975Speck et al ( , 1977 and Ray et a/. (1979).…”

Section: Methodsmentioning

confidence: 99%

Evaluation of Chromogenic Enzyme Substrate Mediums, Chromocult Coliform Agar(CCA) and XM-G, by Detection of Freeze-, Heat-, High-Pressure-Injured Coliforms, and Coliforms in Food Samples

Ogihara

Ogawa

Skura

et al. 2004

FSTR

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Effects of Freezing and Storage on Microorganisms in Frozen Foods: A Review

Cited by 73 publications

References 15 publications

Survival of Cold-Stressed Campylobacter jejuni on Ground Chicken and Chicken Skin during Frozen Storage

Survival of Cold-Stressed Campylobacter jejuni on Ground Chicken and Chicken Skin during Frozen Storage

Recovery of Hydrogen Peroxide-Sensitive Culturable Cells of Vibrio vulnificus Gives the Appearance of Resuscitation from a Viable but Nonculturable State

Evaluation of Chromogenic Enzyme Substrate Mediums, Chromocult Coliform Agar(CCA) and XM-G, by Detection of Freeze-, Heat-, High-Pressure-Injured Coliforms, and Coliforms in Food Samples

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