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Microbiological Hazard in frozen meat

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Posted 01 December 2021 - 09:22 AM

Dear All


a question please , do you think , if  the frozen meat kept  below -18  I mean -15 or even -10 , do you think its a microbiological hazard ? since we know the danger zone is for perishable foods is between 5 to 63 ? Do  you think keeping the frozen meat in this temperature -10 or -11 etc..   is a quality issue?  rather than Microbiological issue ?  Is there a particular bacteria can tolerate and germinate in these temperatures  if given an enough time  ?    Share your knowledge in this field please  .







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Posted 01 December 2021 - 01:19 PM

Freezing and storage, for the most part it is an organoleptic issue and not a means of microbial control


HOWEVER, whatever temp you chose, the most important piece is that the meat gets there as quickly as possible and stays there, no thaw/freeze cycles, that's when the microbes that are present may replicate



The best microbial control for meat is A) exceptional staff hygiene       B) knife sterilizers that are used very frequently          c) proper plant sanitation      D) effective carcass wash       and lastly, continuous chilling from slaughter to frozen, no interruptions or increases in temperature along the processing path


-18C gives you the greatest shelf life, but only if you can get there rapidly i.e 12 hours from slaughter or less

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