AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
Question i want full detail on how different bacteria can be responsible for the spoilage of frozen porkmeat, and if possible reference articles and journals
Answer Hi Peter,
I don't quite understand your question.
Are you asking what bacteria is present in pork that could mulitply to a dangerous level WHILE frozen? Or are you asking what bacteria CAN be present in pork that when defrosted can grow to a dangerous level that can cause illness?
I ask because bacteria multiplies very, very slowly in freezing conditions. That's why we freeze meat -- to slow down the growth of bacteria so we can have fresh meat available any time.
The most common food-borne micro-organisms that can be found in pork, as well as other meats and poultry, are Escherichia coli, Salmonella, Staphylococcus aureus and Listeria monocytogenes. They are all destroyed by proper handling and thorough cooking to an internal temperature of 160 °F. Trhhinella parasite was once found in commercial pork but has been virtually eliminated in the past 20 years.
