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United States Department of Agriculture

Agricultural Research Service

Research Project: NON-THERMAL AND ADVANCED THERMAL FOOD PROCESSING INTERVENTION TECHNOLOGIES

Location: Food Safety and Intervention Technologies

Title: Effect of individual quick freezing (IQF) on Salmonella recovery and texture of shrimp

Author
item Rajkowski, Kathleen

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: May 12, 2010
Publication Date: May 12, 2010
Citation: Rajkowski, K.T. 2010. Effect of individual quick freezing (IQF) on Salmonella recovery and texture of shrimp. 2nd International Congress on Seafood Technology (ICST 2010)May 10 – 13, 2010 Anchorage, AK.,Volume #36, P.1.

Technical Abstract: Shrimp ranks first in United States seafood consumption and is imported frozen. The Food and Drug Administration has identified Salmonella spp. as a contaminant of this frozen import product. This research was conducted to determine the effect of various individual quick freezing protocols (time and temperature) on the recovery of Salmonella inoculated shrimp and the texture after freezing. The thawed shrimp were inoculated by dipping in a cocktail of Salmonella and achieved a background level of 3 log. The shrimp were frozen at -175 F for either 3 or 5 minutes. Recovery of the Salmonella was done on XLT-4 after 2, 9 and 21 days frozen storage. The Salmonella recovered after 2 days storage was 1 log lower than the initial inoculation on the shrimp and this recovery level remained constant for the 9 and 21 day sample. Texture analysis comparing the treated and untreated shrimp showed no texture difference. The freezing protocols only slightly reduced the level of Salmonella.

Last Modified: 9/22/2014