ANSY SHINE
Rajin A
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shamla suneer
Shamla Babu
Bobby Krishna Thulasi
Shamla,
When you freeze a raw meat product, you are arresting the microbiological growth at the point.
So, if you start with a piece of meat that has 104 CFU/GM and freeze it at that point, you will have absolutely no growth in bacterial count during the time the food is at -18 Deg C.
The number might increase slowly during thawing but when you cook the meat, the bacteria will be gone. Defrost fully and cook well.
But, if you have a higher count in the beginning, you will end up with a higher count.
The cell structure is damaged by ice crystal when you freeze slowly and when you thaw the meat will lose water. This is a quality deterioration that you need to worry about if you want to serve 'soft' meat. But, not safety issue here.
Having said this, DM does not recommend retailers doing in-house freezing unless it is absolutely necessary (rare fish or meat).
This is mainly because of traceability issues.
Regards
Bobby Krishna T M
Senior Food Studies and Surveys Officer &
Coordinator of Dubai International Food safety Conference
Food Control Department
Dubai Municipality
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Bindu Bala
Dear Shamla,
It’s not normally advisable to freeze the chilled meat when it has shorter shelf life as microbial load is there already. When you freeze this item there won’t be any multiplication of microbes however when it comes to defrosting of this meat before use that would be very critical phase as bacteria’s will start multiplying very fast.
As for as quality is concerned softness of meat would be lost.
Thanks and reagrds
Bindu
From: foodsaf...@googlegroups.com [mailto:foodsaf...@googlegroups.com] On Behalf Of shamla suneer
Sent: Monday, September 26, 2011 12:34 PM
To: Rajin A
Cc: ANSY SHINE; foodsaf...@googlegroups.com
Subject: Re: {Food Safety Dubai}
Dear All,
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Zulfiqar Ali
Furthermore, it is advisable to freeze such meats not for so longer period to preserve the quality parameters of that meat.
Thorough cooking is vry important.
Rgrds
ZA
>Tel - +97142673390 <tel:%2B97142673390>
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>On Thu, Sep 22, 2011 at 2:35 PM, ANSY SHINE <ansy...@gmail.com> wrote:
>
>Hello everyone,
>
>
>
>I would like to know the shelf life of frozen and chilled meat products
>in Dubai at present based on standards.
>
>
>
>Thanking you,
>
>Ansy Ansari
>
>
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Zulfiqar Ali
To make it on safer side it s better to validate the microbial load thru microbial analysis. Keeping in mind quality as well as the safety.
Core temp. at cooking is also important.
Rgrds, ZA
On Tue, 27 Sep 2011 09:39 AST Bindu Bala wrote:
>I have a question, can we freeze the chilled meat even if it is left with 2days shelf life.
>
>Thanks
>
>Bindu
HARI
From: Zulfiqar Ali <zafoo...@yahoo.com>
To: bb...@ifc.adac.ae; kfsh...@gmail.com; raji...@al-kabeer.com
Cc: ansy...@gmail.com; foodsaf...@googlegroups.com
Sent: Tuesday, September 27, 2011 3:06 PM
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HARI
From: Zulfiqar Ali <zafoo...@yahoo.com>
To: bb...@ifc.adac.ae; kfsh...@gmail.com; raji...@al-kabeer.com
Cc: ansy...@gmail.com; foodsaf...@googlegroups.com
Subject: RE: {Food Safety Dubai}
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Bindu Bala
Thanks
Bindu
-----Original Message-----
From: Zulfiqar Ali [mailto:zafoo...@yahoo.com]
Sent: Tuesday, September 27, 2011 8:33 AM
Cc: ansy...@gmail.com; foodsaf...@googlegroups.com
Subject: RE: {Food Safety Dubai}
Bobby Krishna
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Bobby Krishna
Jawad Ali
Sent from my iPhone
Bobby Krishna
hello from sunny England...
The ' RTE food ' group is so varied it would be unfair to keep the food products within a specific risk category or within a specific shelf-life .
Every product will have variables ( including ph, salt content, aw, formulation, specific ingredient hazards, etc. ) that will impact the microbiological, physico - chemical, oranoleptic / quality input affecting shelf life.
I have worked with a variety of RTE products including vegetable, fish, poultry, etc based items which have been vacuumed and held either chilled or froze depending on applications and need.
Loraine
CC: bb...@ifc.adac.ae; zafoo...@yahoo.com; kfsh...@gmail.com; raji...@al-kabeer.com; ansy...@gmail.com; foodsaf...@googlegroups.com
From: j4jaw...@yahoo.com
Subject: Re: {Food Safety Dubai}
Date: Tue, 27 Sep 2011 19:12:02 +0400
To: bobbyk...@gmail.com
Loraine Hughes
The ' RTE food ' group is so varied it would be unfair to keep the food products within a specific risk category or within a specific shelf-life .
Every product will have variables ( including ph, salt content, aw, formulation, specific ingredient hazards, etc. ) that will impact the microbiological, physico - chemical, oranoleptic / quality input affecting shelf life.
I have worked with a variety of RTE products including vegetable, fish, poultry, etc based items which have been vacuumed and held either chilled or froze depending on applications and need.
Loraine
CC: bb...@ifc.adac.ae; zafoo...@yahoo.com; kfsh...@gmail.com; raji...@al-kabeer.com; ansy...@gmail.com; foodsaf...@googlegroups.com
From: j4jaw...@yahoo.com
har...@yahoo.com
I was not telling to buy fresh chicken and freeze it. Of course it is not a sensible way. The question that she asked was is it ok to freeze chillled poultry near expiry date and extend shelf life? By sampling & testing chilled poultry can't we can ensure that supplier is adhering to standards mentioned in the purchase contract.
Waiting for your comments
Regards
Hari
-----Original message-----
From: Bobby Krishna
Sent: 27/09/2011, 6:30 pm
To: HARI
Cc: Zulfiqar Ali; bb...@ifc.adac.ae; foodsaf...@googlegroups.com
Subject: Re: {Food Safety Dubai}
Hari,
1. Why do you want to pay more for fresh meat and then freeze it? Isn't it
cheaper to buy frozen poultry?
2. How can you validate the microbial load on fresh chicken by random
sampling?
It would be like asking how many bacteria can be found on a raw tomato. The
number would vary depending on where the tomato was grown, the post harvest
handling, treatment etc. In short, it is not easy to test a raw product and
say that 'this will be the microbial count.'
Note that fresh need not be always fresh. The faster you freeze the meat
after the slaughter, the lower will be the count. If the freezing is
delayed, the count is going to be higher.
3. Yes, the reputation of the supplier is the key to ensuring quality and
safety. See how the supplier is handling the meat, check the temperature
control methods, handling etc...
If you have to put all this effort, is it worth freezing the poultry?
Bobby
On Tue, Sep 27, 2011 at 3:14 PM, HARI <har...@yahoo.com> wrote:
> Bindu, i think is a bad idea to extend the shelf life by freezing of meat
> when it is near expiry. Better to make sure that the supplier is providing
> good quality chilled chicken.If practically possible audit the supplier.Send
> random samples for microbiological analysis for validation purpose and to
> make sure that the microbial load remains low.
>
> ------------------------------
> *From:* Zulfiqar Ali <zafoo...@yahoo.com>
> *To:* bb...@ifc.adac.ae; kfsh...@gmail.com; raji...@al-kabeer.com
>
> *Cc:* ansy...@gmail.com; foodsaf...@googlegroups.com
> *Sent:* Tuesday, September 27, 2011 3:06 PM
>
> *Subject:* RE: {Food Safety Dubai}
>
> the key point is how the chilled meat was stored earlier. Freezing the
> chilled meats extend the shelf life.
> To make it on safer side it s better to validate the microbial load thru
> microbial analysis. Keeping in mind quality as well as the safety.
>
> Core temp. at cooking is also important.
>
> Rgrds, ZA
--
*Bobby Krishna*
Interested in food safety?
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arsal...@gmail.com
Freezing of cooked food is not an ideal technique. But it will not be a serious hazard if control measure are strictly in place. You can follow the below mentioned points:
1. After cooking the food at 75C, portion it in flat container.
2. Each portion having less than 2.25Kg
3. Cool in 1.5hr in blast chiller to 5C
4. Than vacuum pack (here good hygiene practices are extremely important). You can put one portion in one vacuum pack
5. Straight away put in freezer
I think this procedure will work out fine.
Regards
Arsalan
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