Microbiological Standards and Handling Codes for Chilled and Frozen Foods. A Review

Abstract

Albany, Calif.), AND H. DAVID MICHENER. Microbiological standards and handling codes for chilled and frozen foods. A review. Appl. Microbiol. 9:452-468. 1961.-The usefulness of microbiological standards for frozen foods is now a controversy in the trade and

The Survival of Food Poisoning Bacteria in Frozen Foods

“…However, there is no conclusive proof that frozen foods contain enzymic or other systems which will always ensure destruction of botulinum toxin. Standards of handling frozen foods can therefore not be lowered without risk (Tanner & Tanner, 1952), as shown when a mishandled frozen chicken pie was implicated in an incident of botulism (Elliot & Michener, 1961).…”

“…There are now numerous publications on the complex problem of bacteriological safety standards for frozen foods, as seen in the extensive review of Elliot & Michener (1961). In addition, experimental studies have continued into the effects of cold on bacteria and have provided information which is of great importance to the frozen food industry.…”

Yield and storage stability of patties from pre‐rigor beef previously dipped in potassium sorbate and ginger solutions

“…After 5 days, off-odours were observed in control samples with mean log count (7.0) and after 9 days in the mixed sorbate-and ginger-treated samples (6.0). Elliot & Michener (1961) stated that off-odours appeared from meat carcasses when the mean log bacteria reached 6.5 -8.0 cm-2.…”

The Microbiology of Specific Frozen Foods in Relation to Public Health: Report of an International Committee

“…(b) Microbiological limits for foods (i) The assessment of limits. Microbiological limits for particular foods would differ according to the nature of the foods, their formulation, method of manufacture, packaging, storage, distribution and the cooking treatment to be given (Buttiaux & Mossel, 1957;Elliott & Michener, 1961;Thatcher, 1955). In addition, care is necessary in reaching decisions on the probable health connotation of a specific bacteriological value determined from a particular food.…”

“…The presence of members of the faecal indicator groups in processed foods does not necessarily indicate hazard, unless such presence results from objectionable contamination due to unsanitary handling (Elliott & Michener, 1961 ;Shelton et al, 1961). But not all dangerous contamination can be controlled by adequate sanitation.…”