Hi all,
I wonder what the best practice is when it comes to take samples from frozen meat for micro-test. How can frozen and bulky meat be sampled as aseptically as possible while it is not temperature abused? Our QC tech leaves out frozen meat at room temperature while monitoring surface temperature and takes samples when the meat is more workable since it can be as hard as solid rock when frozen. I don't like this practice but I was told that there has been no problem and no space available in the cooler so we can't defrost the meat in there.
Any help or idea will be appreciated.
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