The Effect of Thawing and Storage Temperature on the Microbial Quality of Commercial Frozen Ready Meals and Experimental Reduced Salt Frozen Ready Meals | Zendy

Edel Durack | Zendy; Mercedes Alonso-Gómez | Zendy; Martin G. Wilkinson | Zendy

Open Access

The Effect of Thawing and Storage Temperature on the Microbial Quality of Commercial Frozen Ready Meals and Experimental Reduced Salt Frozen Ready Meals

Author(s) -

Edel Durack,

Mercedes Alonso-Gómez,

Martin G. Wilkinson

Publication year - 2012

Publication title -

journal of food research

Language(s) - English

Resource type - Journals

eISSN - 1927-0895

pISSN - 1927-0887

DOI - 10.5539/jfr.v1n2p99

Subject(s) - mesophile , psychrophile , food science , listeria , thermophile , pseudomonas , extremophile , salt (chemistry) , listeria monocytogenes , chemistry , biology , bacteria , genetics

The effect of thawing at 4ºC or ambient temperature (~20ºC) on the indigenous microflora of commercial regular salt (0.6-1.3% w/w) frozen ready meals was investigated. In a separate trial, the microbial quality of regular salt frozen ready meals was compared with reformulated reduced salt (0.2-0.54%, w/w) counterparts stored at 4ºC, 10ºC or ambient temperature over 8 days. All samples were analysed for psychrophilic, mesophilic, thermophilic and sporeforming bacteria, Pseudomonas, Staphylococcus and for the presence of Listeria species. During storage, psychrophiles, mesophiles, coliforms, Pseudomonas, sporeformers and Listeria were detected in the commercial regular salt ready meals while mesophiles, thermophiles, coliforms and Pseudomonas were detected in the reduced salt counterparts. Levels of mesophilic bacteria ranged from ~3-4 log₁₀ in commercial regular salt meals and ~2-5 log₁₀ in experimental lower salt meals. Overall, a substantial reduction in salt content (50 – 66%) did not appear to adversely impact on the microbial quality of the reduced salt meals.