[Microbiological research on the production and storage of fast-frozen semiproducts]

Studies were carried out to find the sources of microbiologic contamination, and the quantitative and qualitative composition of microflora and its changes following various periods of storing of rapidly frozen meat-balls obtained under productional conditions. The investigations were performed with regard to the total count of aerobic organisms, coli forms, staphylococci, sulfite-reducing Clostridia, Salmonellae, and moulds. It was established that the machines, equipment, units, and package had no effect on the bacteriologic contamination of meat-balls. Storage at--18 degrees C in the course of six months had no effect whatever on the residual microflora and the organoleptic indices of this product. It is stated that the standard requirements concerning the total numbers of anaerobic mesophilic organisms should not exceed 5 X 10(3)/g at a coli titer of 1.0.