The destruction of Salmonella typhimurium in chicken exudate by different freeze-thaw treatments.
Antibacterial treatments for frozen poultry, including holding at -5 degrees C and slow thawing at 4 degrees C to which exponential phase cells of Salmonella typhimurium were susceptible, were found to be relatively ineffective against stationary phase cells. Exposure of the latter, however, to a pre-freezing triple stress treatment of cold-shock exposure at 5 degrees C to a solution containing 5 mg/l of free available chlorine in 1% succinic acid (pH 2.5) for 20 min substantially lowered the resistance of the cells to subsequent freezing, storage and thawing in poultry flesh exudate. Cell survival was further decreased by storage of exudate at -18 degrees C for 28 d and this reduced the proportion of stationary phase cells to less than 1% of initial numbers, with a concomitant increase in sensitivity to deoxycholate. Such a combined pre-treatment may have practical potential for salmonella decontamination in the production of frozen poultry.
D000818:Animals; D002645:Chickens / Q000382:microbiology*; D003080:Cold Temperature; D005506:Food Contamination / Q000517:prevention & control; D005516:Food Microbiology; D005615:Freezing; D008460:Meat; D012486:Salmonella typhimurium / Q000254:growth & development*