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Effect of freezing on food microbiology


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#1 Janvm

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Posted 25 May 2011 - 02:11 PM

Due to a recent inspection we have been presented with the question on the effect freezing hase on the population of possible food contaminants. I have found an article discussing this in the case of campylobacter, but i would need axamples for the other food contaminants. Any suggestions for good reads?



#2 AKV

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Posted 25 May 2011 - 08:02 PM

Due to a recent inspection we have been presented with the question on the effect freezing hase on the population of possible food contaminants. I have found an article discussing this in the case of campylobacter, but i would need axamples for the other food contaminants. Any suggestions for good reads?


I have wanted to get my hands on the full article
Archer, DL. “Freezing: an underutilized food safety technology?” International Journal of Food Microbiology. January 15, 2004; 90(2): 127-38 (PubMed 14698095)
but was never able to. I have read the abstract and it seems like a good read.

A

#3 George @ Safefood 360°

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Posted 27 May 2011 - 03:40 PM

Take a look at the following data sheets for specific pathogens. In each of these there is a section called "Inactivation (CCP and Hurdles)" Here you will find details on the impact of Freezing on specific pathogens.

Data sheets


It a useful and quick place to start...

George Howlett



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#4 Janvm

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Posted 30 May 2011 - 11:57 AM

Thanks for both suggestions!

I found a full copy of the review "freezing, an underutilized food safety technology?", so i put it in an attachment :)

Attached Files



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