Numbers of Bacteria in Frozen Food Stored at Several Temperatures

Prescott, S. C.; Bates, Philip K.; Highlands, Matthew E.

doi:10.2105/ajph.22.3.257

Cited by 14 publications

(5 citation statements)

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“…This holds true whether the container permits ingress of air or not, as shown by curves 1, 4 and 7 of figure 1, and curves 1 and 5 of figures 2 and 3, in comparison with others. Similar findings have previously been noted by Prescott et al (1932) and by . (b) The rapid increase of micro6rganisms in non-airtight containers, and their decrease in sealed containers, at -2°C.…”

supporting

confidence: 92%

Destruction and Survival of Microörganisms in Frozen Pack Foods

Berry¹

1933

J Bacteriol

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The work here described is concerned with the fate of micro6rganisms in berries and vegetables held under different conditions of oxygen environment and low temperature storage, for periods varying from fourteen weeks to two years. In all experiments the 500 cc. container, tin or paper, constituted the unit. The temperatures available were-20°C.,-100C.,-70C.,-40C., and-2°C. The products were packed according to accepted practice, berries in sucrose solution and vegetables in sodium chloride solution, as later described. In the routine microbiological analyses standard nutrient agar pH 6.8 to 7.0 was used, and wort agar,' pH 4.8 approximately, was employed from time to time for study and identification of molds and yeasts. By selecting uniform produce of known history, and by doing the actual packing in plants where all facilities for washing, grading and inspecting were available, microbiological variations in the containers of any one experiment were kept to a minimum. The containers were filled with 360 grams of produce and 120 grams freshly prepared sucrose or sodium chloride solution,

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confidence: 92%

Destruction and Survival of Microörganisms in Frozen Pack Foods

Berry¹

1933

J Bacteriol

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“…Berry (1932,1933,1936) observed repeatedly that greater destruction occurred in berry packs stored at 15 F (-9 C) than in those stored at -15 F (-26 C). Similar observations were made by Prescott et al (1932), who found that in certain foods higher storage temperatures resulted in more rapid microbial destruction.…”

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confidence: 85%

Effect of Varied Storage Temperatures on Microorganisms in Frozen Concentrated Orange Juice1

Wolford¹

1958

Applied Microbiology

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Extensive studies on the effects of conditions that may be encountered in commercial handling on quality of frozen foods have been under way at the Western Utilization Research and Development Division of the U. S. Department of Agriculture during recent years. The commodities investigated have included frozen concentrated orange juice. Chemical and physical changes in this commodity under varied conditions of time and temperature have been reported by McColloch et al. (1957). The present paper deals with microbiological changes in 5 of the 9 lots of concentrate studied by McColloch and co-workers. Although extensive research has been done on certain phases of the microbiology of citrus products, that published on the effect of varying storage temperatures on microorganisms in frozen concentrate is very limited. Faville et al. (1951) noted that bacteria were the predominating type of microbial flora in frozen concentrated orange juice and that these decreased rapidly in number when the product was stored at-17 C. They also observed that various microorganisms inoculated into orange concentrate were destroyed more rapidly at 40 C than at 30 or 3 C. The latter observations, however, were based on observations of periods from 1 to 7 hr and do not necessarily reflect what would happen in subfreezing storage for several months.

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“…The phenomenon was noted by Prescott and co-workers (169) in studies in frozen foods in 1932. Shortly after, Berry (165), working with frozen pack fruits, reported kills of 99 per cent in 13 months' storage of blackberries at 15°F., while the kill at OaF.…”

Section: Destruction Of Microorganisms At Low Temperaturesmentioning

confidence: 68%