EFSA outlines various storage and thawing scenarios
The European Food Safety Authority (EFSA) has assessed bacterial growth in beef, sheep and pig meat during refrigeration, storage and thawing.
The way meat is stored by food business operators before it reaches consumers can influence bacterial growth. This applies to both harmful bacteria such as Salmonella and Listeria, and bacteria that alter the smell and appearance of meat.
EFSA experts examined how storage conditions – such as temperature, vacuum packaging and time – influence microbial growth between slaughter and freezing, as well as during subsequent thawing and storage.
https://www. /item/57148-carne-congelata-individuati-i-parametri-della-crescita-
(EFA News - European Food Agency – EFSA efsa.eu)
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