Technical note: Acid sensitivity of freeze injured salmonellae in relation to their isolation from frozen vegetables by pre‐enrichment procedure

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Abstract
Summary: The potential public health hazards existing in frozen foods requires adequate control measures in order to ensure the absence of pathogenic bacteria. the recommended methods for the isolation of salmonellae from foods often suggest a pre‐enrichment step and most commonly in lactose broth (Angelotti, 1963; Thatcher & Clark, 1968; A.O.A.C., 1970; F.D.A., 1972).In using lactose broth and other media for pre‐enrichment of salmonellae from frozen vegetables, we have observed a fast decrease in pH. Considering the sensitivity of salmonellae to low pH (Chung & Goepfert, 1970; Huhtanen, 1975; Prost & Reiman, 1967) we found it necessary to study the influence of this fact on the recovery of freeze injured salmonellae from frozen vegetables.

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