3 replies to this topic

[rosanna060208]

Good day, 

 

I am in the process of reviewing my specifications. My current storage temperature is -18 degrees celcius but i have read online that the acceptable limit for the transport of frozen meat is -12 degrees celcius. Does anyone have any regulations with regards to the proposed temperatures for frozen meat and poultry in South Africa. 

[Scampi]

"Temperature control 34. (1) (2) The air temperature of a room where meat is cut and packed, must be maintained at or below 12°C. Cut poultry meat must be subjected to uninterrupted chilling to reduce the core temperature of the meat to 4 OC within 12 hours in the case of chilled meat and meat that is being frozen may not be dispatched before a core temperature of minus 12 OC has been reached."

 

https://www.gov.za/s...1409/28520a.pdf

[hygienic]

"Temperature control 34. (1) (2) The air temperature of a room where meat is cut and packed, must be maintained at or below 12°C. Cut poultry meat must be subjected to uninterrupted chilling to reduce the core temperature of the meat to 4 OC within 12 hours in the case of chilled meat and meat that is being frozen may not be dispatched before a core temperature of minus 12 OC has been reached."

 

https://www.gov.za/s...1409/28520a.pdf

 

 

 

I am really appreciate this and agree , but my enquiry was to find out the bacteria that can grow  in the circumstances of keeping the frozen meat at minus 12 or below this temperature.  

[Scampi]

To be clear, that is not what you asked in your post

 

which bacteria in particular?  e coli and salmonella do not react the same