[Quantitative studies for the presence of Salmonellae in deep frozen broiler chickens (author's transl)].

  • 15 June 1975
    • journal article
    • abstracts
    • Vol. 100  (12) , 648-53
Abstract
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.

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