Numbers of Bacteria in Frozen Food Stored at Several Temperatures

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Abstract
Samples of several types of foods, represented by frozen haddock, lamb chop fat, spinach, strawberries, raspberries, and orange juice were stored in small commercial, individually refrigerated containers at[long dash]18[degree],[long dash]12[degree], and[long dash]6.6[degree] C. Bacterial plate counts were made on nutrient agar at intervals during 3 mos. Numbers of bacteria, while originally not high, showed variation, with slight increases in lamb fat and spinach during the 1st mo., and then general reduction. 6 tables giving counts of bacteria for each food and storage temp. are included. The numbers of bacteria found are not be-lieved to be sufficient to cause chemical changes. Greater reductions in numbers at the higher storage temp. were noted in some samples.

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