Frozen pathogenic bacteria

Resuscitation and enrichment methods Some bacteria and fungi that have been frozen, dried, suble-thally heated, or exposed to chemical inhibitors may suffer sublethal damage and not replicate when placed on growth media, especially media that contain selective inhibitors. If these cells are not allowed to resuscitate, under-counts may result and, in the case of pathogens, a product may be declared pathogen-free when in fact it is not. 

The freezing process may impose a few negative effects on the meat, such as freeze burns, decreased juiciness, increased drip loss, and cooking loss. The microbial quality might also be affected. After thawing, nutrients in the exudates on the meat surface promote growth of mesophilic bacteria, which may be pathogenic. For these reasons it may be important to control whether meat has been previously frozen. Slices from... 

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