Effect of freezing on food microbiology

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?

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

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

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 :)