[Quantitative studies for the presence of Salmonellae in deep frozen broiler chickens (author's transl)]. / Onderzoekingen over het kwantitatief voorkomen van Salmonellae bij diepvrieskuikens

When poultry carcasses were examined immediately prior to deep freezing those which were contaminated with salmonellae were generally found to contain about 17/100 g skin. In two instances more than 1400 salmonellae/100 g skin were found to be present. After deep freezing and thawing a 5 fold reduction had occurred in the numbers of salmonellae present. A high positive correlation was found between the number of Salmonella organisms on the skin and that in the thaw water.