THE STATUS OF BACTERIOLOGICAL STANDARDS FOR FROZEN FOODS

Abstract

The growth in production and distribution of frozen precooked foods has focused the attention of the Food and Drug Administration and the Association of Food and Drug Officials of the United States upon these products. Concern about the microbiological content as related to production sanitation and proper handling during distribution to maintain product safety and quality has led to the development of the AFDOUS Frozen Food Code. Establishment of bacteriological standards for frozen pot pies and dinners has been hampered by the lack of (a) sufficient data, (b) uniform methods, and (c) agreement upon criteria for such standards. Development of standards is complicated by variation in the nature of the products and processing techniques. When interpreted on the basis of factory inspection observations, bacteriological findings can be used to effect correction of insanitary conditions and practices.