Thawing process

[Raja muthupandian]

Dear Team Members

                

                        I am working as a Microbiologist,So daily i ve received more than Five-ten samples (frozen meat)For microbiological analysis.Now i want to know What temprature I have to maintain for THAWING PROCESS and timeing also...........Please advise me

[Bobby Krishna]

Allan , 

I think he is doing that for his clients.

It's a lab

Bobby krishna

Sent from my iPhone. Please ignore the spell errors

Like to make your food safe?

Visit www.foodsafe.ae

On Dec 3, 2012, at 8:39 AM, Douglas Allan Hough <dho...@hct.ac.ae> wrote:

Dear Raja,

Raw or cooked?

If raw, why are you undertaking microbiological testing?

Allan,

Higher Colleges of Technology

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[muthali...@gmail.com]

Hi Rajamuthupandian,

You can thaw frozen samples at 2 to 5 Deg 

C with in 18 hours or <45 Deg C not more than 15 minutes.

Regards
Muthalif

Sent from Samsung mobile

[Bobby Krishna]

Thanks Muthalif.

I guess that's what you do at DCL, right?

Bobby krishna

Sent from my iPhone. Please ignore the spell errors

Like to make your food safe?

Visit www.foodsafe.ae

[Rasheed M.K]

Dear Raj,

See the below procedure for thawing process in Microbiological analysis.

Use aseptic technique when handling product. Before handling or analysis of sample, clean immediate and surrounding work areas. In addition, wipe immediate work area with commercial germicidal agent. Preferably, do not thaw frozen samples before analysis. If necessary to temper a frozen sample to obtain an analytical portion, thaw it in the original container or in the container in which it was received in the laboratory. Whenever possible, avoid transferring the sample to a second container for thawing. Normally, a sample can be thawed at 2-5°C within 18 h. If rapid thawing is desired, thaw the sample at less than 45°C for not more than 15 min. When thawing a sample at elevated temperatures, agitate the sample continuously in thermostatically controlled water bath.

Thanks & Best Regards,

Rasheed.M.K

CTS Food Microbiology Lab

SGS Gulf Limited

Head Office – Middle East Region

SGS Building, Street No. 1243

P.O. Box: 18556, Jebel Ali Free Zone

Dubai - United Arab Emirates

Phone:  +971 4 883 22 22   Ext: 255

Mobile: +971 558766005

Fax:      +971 4 883 11 61

E-mail: me.fmla...@sgs.com

Website: www.me.sgs.com

On 2 December 2012 21:54, Raja muthupandian <rajamuth...@gmail.com> wrote:

Dear Team Members

                

                        I am working as a Microbiologist,So daily i ve received more than Five-ten samples (frozen meat)For microbiological analysis.Now i want to know What temprature I have to maintain for THAWING PROCESS and timeing also...........Please advise me

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[Douglas Allan Hough]

Dear Raja,

Raw or cooked?

If raw, why are you undertaking microbiological testing?

Allan,

Higher Colleges of Technology

 

From: foodsaf...@googlegroups.com [mailto:foodsaf...@googlegroups.com] On Behalf Of Raja muthupandian

Sent: Sunday, December 02, 2012 9:54 PM
To: foodsaf...@googlegroups.com

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[DR. SUHEEL AHMED]

Dear Raj,
A few questions...
1) what's the objective of this test? (is it to assess the cross contamination or to evaluate the production process?)
2) how can you test the cross contamination load ?
    (I am sure the chicken must have gone through various stages of handling and many a times
     the outer plastic cover on a frozen chicken is damaged.) 
3) Considering you are testing the carcass wash - how can you come to a conlusion whether it is contaminated or not ? Will the test result be positive or negative ? What does a positive mean ? 
1 in 5 chickens (20%) can be positive as per gulf standards,
5% can be positive as per US Standards..
Sweden claims 0% basing on good farming practices and assurance.
 
General Industry Practice at the processing plants:
1) Collect random samples on hourly basis from the finished product - just before chilling / freezing
2) Test those samples individually (carcass wash) 
3) Score it as positive or negative against salmonella. (at this stage species is not identified)
4) Compile test results of all the samples over a month...  and calculate on a percentage basis.
5) If the positives are higher than 20% (doesnt generally happen) then review HACCP as well as test for specific Salmonella - Its very rare that you will find S Enteritidis which is of zoonotic importance.
 
Bottom Line:
The clients should rely on supplier assurance.
The clients should cook the chicken thoroughly.
 
Hope this helps :)
 
Dr Suheel Ahmed

 

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Date: Sun, 2 Dec 2012 23:53:25 +0400
Subject: Re: {Dubai's Food Safety Clinic} Thawing process
From: drras...@gmail.com
To: rajamuth...@gmail.com
CC: foodsaf...@googlegroups.com