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Effect Of Crust Freezing On The Quality And Survival Of Escherichia Coli And Salmonella Typhimurium In Raw Poultry Products, Byron Chaves-Elizondo

All Theses

Industry has widely used freezing as a strategy to halt pathogen growth and more recently, crust freezing has been suggested as a means to improve mechanical operations, quality, and safety of poultry products. Two separate studies were conducted to evaluate the effect of crust freezing (20 min, -85 ¡C) on the survival of Escherichia coli and Salmonella Typhimurium and on quality and shelf life of raw chicken breasts, with or without skin. For the first study, ampicillin-resistant E. coli JM 109 and nalidixic acid-resistant S. Typhimurium were used in the experiments. A set of cultures was subjected to cold-shock stress …