ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Microbial growth patterns in rehydrated freeze-dried chicken at 4, 20, 30, and 37°C are similar to those of rehydrated freeze-dried shrimp, and are greatly influenced by storage temperature, time, and initial number of microorganisms present. Lag time was shortest at 37 and 30°C, four times as long at 20°C as at 37°C, and 120 times as long at 4°C as at 37°C. At 37°C, the maximum population was 300,000 times the initial population, while at 30°C it was 115,000 times wafter 26 hr. The microbial population increased 100,000-fold at 55 hr at 20°C, and 500-fold at 15 days at 4°C.A natural contaminant in the freeze-dried chicken examined, eoagulase-positive Staphylococcus aureus, was found to be at a level of 3040 organisms per gram, out of a total population of 10° organisms per gram. Fecal enterococci were also present in the freeze-dried material at a level of about 10° to 10° per gram.Rehydration studies show that Staphylococcus aureus and “fecal enterococci” as natural contaminants in freeze-dried chicken can grow in competition with the natural flora at 20 °C or above and that the competition may be due to the nature of the microbial distribution on the chicken surface. Refrigeration temperatures in the vicinity of 4°C completely suppressed the growth of S. aureus and greatly extended the shelf life of rehydrated chicken.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1966.tb00488.x
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