Microbiology of Frozen Foods: IV. Longevity of Certain Pathogenic Bacteria in Frozen Cherries and in Frozen Cherry Juice

Abstract

The two papers published here (IV and V) on the microbiology of frozen foods are a part of a rather extensive study of this problem. Because of the length of the complete study it was thought desirable to publish the parts separately. The first of the series contains a review of the literature on the effect of cold temperatures on micro-organisms. The second records studies on about 2,000 cans of frozen fruits and vegetables, in which the longevity of the micro-organisms present was determined. Short studies were also made on tissue changes during freezing and on time of spoilage after freezing. The third was a study of the effect of freezing on pure cultures of micro-organisms suspended in different menstruums. The sixth and last of the series was a study of the longevity of pathogens in ice cream. Those forms which are important in the dairy industries were used, i.e., Mycobacterium tuberculosis (human, bovine and avian types), and paratyphoid and undulant fever strains.