Frozen Precooked Foods

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Abstract
A microbiological survey was made of over 100 types of commercially prepd. frozen, precooked foods available in New England markets. The viable bacterial populations in the products examined varied from < 50,000 > to 1,000,000 per gram. Direct microscopic examinations gave much higher counts. The lowest counts were on the pastry products and the highest on creamed fish, creamed poultry, creamed meat, poultry, and fish products. Storage tests of these frozen precooked foods at 0[degree] F indicated that in some instances microorganisms survived such storage for 30 months and that, after storage for 6 months, bacterial pathogens in these foods can increase in numbers at defrosting temps. of 30 [degree] to 37[degree] C for 6-8 days. Emphasis is placed on the need for proper storage of frozen precooked foods in normal distribution channels and in the consumer''s hands. Continuous storage of foods in the frozen state until immediately before use is urged as an aid in precluding the possibility of food infections and intoxications. Microbiol. standards should be set up for each product, and plant control procedures should be carried out to insure that these standards are maintained.

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