ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1978.tb02299.x
