Effect of freezing temperatures and thawing conditions on injury and survival of Salmonella Enteritidis in chicken meat
ผลของอุณหภูมิแช่เยือกแข็งและสภาวะการละลายน้ำแข็งต่อการบาดเจ็บและรอดชีวิตของ Salmonella Enteritidis ในเนื้อไก่
This research studied the effect of freezing temperatures and thawing conditions on the injury and survival of Salmonella Enteritidis in chicken meat. Ground chicken meat samples were inoculated with bacterial cells (7 log CFU/g) and the inoculated samples were frozen at -20 and -80°C, respectively. After various time intervals, the samples were subjected to thawing at 7 and 25oC. Surviving S. Enteritidis were enumerated and the percentages of survival cells and injured cells were calculated. The data revealed that after the same freezing conditions, thawing the chicken meat at 7oC resulted in significantly least survival rate as well as the highest injury rate (p 0.05). Moreover, under at the same thawing temperature, freezing the chicken meat at -20oC resulted in significantly least survival rate and the highest injury rate (p 0.05). Therefore, in order to reduce the viability of S. Enteritidis in frozen chicken meat, this research suggested that the meat be frozen at -2oC and thawed at 7oC.