Source:  Chris Scott, MEATINGPLACE, 12/14/11

Blast freezing raw chicken to eliminate salmonella and E. coli has little effect on the spoilage bacteria or their effect on chicken storage or color, according to new research from Clemson University.

Researchers found that the freezing process did not result in significant reduction of bacteria counts in raw chicken compared with bacteria found on either fresh or frozen chicken. The study also found that blast freezing did not increase shelf life or affect color or tenderness of raw chicken breast.

After injecting live salmonella and E. coli that then attached to raw chicken breasts, the live cells were recovered after blast freezing and compared with the amount of bacteria on meat that was only refrigerated or completely frozen. The bacteria included cold-shocked and non-shocked bacteria, since bacteria in processing plants are often exposed to lo temperatures during poultry processing.

The research, conducted by Dr. Paul Dawson at Clemson, was announced by USPOULTRY and the USPOULTRY Foundation, which funds a research program covering all phases of poultry and egg production. Additional information is available at the organization’s website. 

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