Journal of Food Science · 1978 · 10 citations · 9 references
AgricultureFood ScienceMicrobiologyFood MicrobiologyFood ProcessingFood SafetyFood FreezingLow-temperature PreservationMicrobial ContaminationMicrobial Food SafetyMicrobial QualityMicrobiological Food SafetyChilled StorageChilling EffectsCold Storage MicrobiologyFood Safety In PreservationFreeze-thaw SpoilageFreezingIce Storage MicrobiologyQuality Changes During Freezing
ABSTRACT A study was made of the effect of spin chilling and later freezing on possible spread of salmonellae and other bacteria on commercially processed turkeys in a federally inspected plant. Sixty‐one turkeys were examined before and after spin chilling, after being “shell‐frozen” in brine, after blast freezing and after being held in a freezer storage room. After spin chilling, levels of all organisms tested were reduced, and no salmonellae were recovered. Coagulase positive staphylococci persisted on turkeys during processing and after freezing. As expected, freezing caused further decreases in bacterial populations, but the spin chilling operation itself was highly effective in reducing counts. No undue health hazard was observed from chilling procedures.
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2. Chilling Poultry Meat—A Literature Review
James E. Thomson, W. K. Whitehead, A.J. Mercuri · Poultry Science · 1974 · 42 citations · Full text
Incidence of Salmonellae on Commercially Processed Poultry ,
TT Morris, John C. Ayres · Poultry Science · 1960 · 29 citations · Full text