13

Microbiology of Frozen Foods

M. F. Gunderson
and Arthur C. Peterson

A ny discussion of the microbiology of frozen foods must begin

with an understanding of the effect of temperature on microbial
growth. Each microorganism has an optimum temperature for
growth, a maximum temperature permitting growth and, fortunately for
food preservation purposes, a minimum temperature below which mi-
crobial growth does not occur. Preservation of food by freezing is based
on the retardation of microbial growth to the point where decomposition
due to microbial action does not occur.

EFFECT OF TEMPERATURE ON MICROBES

In order to provide an effective storage life of many weeks, some foods
need to be frozen and then stored substantially below the freezing point of
water. These low temperatures are needed to preserve the flavor, odor,
color, and texture of the food by retarding chemical changes, by retarding
the action of food enzymes, and by eliminating the growth of microor-
ganisms capable of growth near or below 32° F. (0° C.).

Minimum Growth Temperature

In general, as the temperature is lowered to freezing, fewer organisms
are capable of growth and the rate of multiplication of these organisms
becomes progressively slower. Psychrophilic microorganisms have been
described as microorganisms capable of appreciable growth at refrigera-
tion temperatures (32° F., 0° C.). This name implies that the microor-
ganism grows best at cold temperatures, whereas actually most of the
microorganisms so designated have high optimum growth temperatures
in the range 68° to 99° F. (20° to 37° C.). Most psychrophilic microor-
ganisms may be capable of significant or even rapid growth at refrigera-
tion temperatures, but still not as rapid as at the higher optimum temper-
ature. Most of the microorganisms growing at low temperatures are molds

N. W. Desrosier et al., Fundamentals of Food Freezing

476
© The AVI Publishing Company, Inc. 1977
 MICROBIOLOGY OF FROZEN FOODS 477

and yeasts, but some bacteria will grow below 32° F. (0° C.). True psy-
chrophilic microorganisms are rare in nature and in foods.
It should be emphasized that the psychrophilic genera do not inclwie
human pathogens, particularly those characteristic of food-borne illnesses.

Optimum Growth Temperatures

Microorganisms reproduce most rapidly at their optimum growth
temperature. For most organisms, this temperature is probably substan-
tially above those encountered by frozen foods, even during uninten-
tional thawing. The thawing temperatures of frozen foods are below the
thawing temperature of water and may be as low as 15.2° F. (-9.3° C.).
During thawing, the temperature of a frozen food passes from below the
freezing point of water to above it. These low temperatures favor first the
growth of microorganisms which have low optimum growth tempera-
tures. Unless the food is deliberately. thawed by heating, the rise in
temperature is usually slow. Only when a frozen food is exposed to the
extreme heat of summer for a prolonged time or when the refrigeration
equipment malfunctions for a considerable length of time are tempera-
tures above 80° F. (27° C.) ultimately attained.
Effect of Temperature on Microorganisms of Public Health and
Sanitary Significance.-Most food-borne pathogens (Salmonella,
Staphylococci, Clostridium botulinum, and C. perfringens) are not psy-
chrophilic.
The temperature relationship for growth of food poisoning and psy-
chrophilic food spoilage organisms is shown in Fig. 13.1, demonstrating
that food poisoning organisms do not grow at the usual refrigeration
temperatures. Neither growth nor toxin formation has been reported at
temperatures below 50° F. (10° C.) for Clostridium botulinum Types A, B, C,
and D. A development prompts a word of caution. It has been shown that
C. botulinum Type E. grows and produces toxin at 38° F. (3° C.) after
prolonged incubation. The minimum temperature for Staphylococcus
growth was shown to be about 40° F. (4° C.).
Whether staphylococci can form toxin at this temperature is still not
known. The minimum growth temperature of Salmonella typhimurium is
44° F. (7° C.). Th enterococci, particularly those involved in gastrointesti-
nal disorders, have a minimum growth temperature above 50° F. (10° C.).
Proper processing, storage, and handling techniques will prevent the
multiplication of these food-borne pathogens. The food technologist and
the public health sanitarian must be alert, however, to exclude whenever
possible, or to minimize to the greatest degree, the presence of pathogens
in the product prior to freezing.