[Quantitative studies for the presence of Salmonellae in deep frozen broiler chickens (author's transl)].
When poultry carcasses were examined immediately prior to deep freezing those which were contaminated with salmonellae were generally found to contain about 17/100 g skin. In two instances more than 1400 salmonellae/100 g skin were found to be present. After deep freezing and thawing a 5 fold reduction had occurred in the numbers of salmonellae present. A high positive correlation was found between the number of Salmonella organisms on the skin and that in the thaw water.
D000818:Animals; D002645:Chickens / Q000382:microbiology*; D005615:Freezing; D012475:Salmonella / Q000302:isolation & purification*; D012867:Skin / Q000382:microbiology
Onderzoekingen over het kwantitatief voorkomen van Salmonellae bij diepvrieskuikens