STABILITY'0F ‘FREEZEDRIED FOODS
201
_
This
however,
should beùpperiôst in the 'mids‘ of àny'one engaged
/
m
foOdstu‘sf freeze—dehÿdràüon is-‘èm
preservaüon of m1croo;gamsms (Stee1_and Ross, 1963; Fisher, 1963; and Martin, 1964). Although
some ha_ve Pomted out the
may occur during ft<äezing and dehydraon, & mgmoant p0rüo_ of the bacteri_gi exposed to these conditions can survive and under
TABLE 1. TOTAL AEROBIC PLATEbOUNTOF ÈIŒBZE—DRŒD RAW _S_HR]MÏP OBTAINED
ON VARIOUS PLATINÇÎ MEDIA
AT 3 INCp3AI‘IÇN_ ÎEMPERATÜRES (FROM
ET AL., 1964)
'- iÎ;î
;
Incubation Temperature
_
Recovery Medium
20° C_ 30° C
37° C
»
»
;
(orgamsmS/g)*xm4
Plate Count Agar ,
,
‘
810 420 100
Ï
-
_.
,
«
Extract Agar
680
210
100
'
Trypticase Soy—Yeast
Extract Agar
1100
420,
_,100
.
VeaI Infusmn Agar
1350430
110
[
'
iiï;ïÏ…
** Calculated on lé 133515 of dry“œght ofshrlmp
TABLE 2.
Commsbm BETWŒNDISTŒLEDWAŒRÀNDBÙŒR F01à ENUNŒRATŒGTETŒAL
AEROBIC PLATE COUNT OF ERBÈZE—DRŒD RAW‘SŒINIP—(FROM’SINSKEY,_ETAL; 1964)
-
Ÿ
DlstledWaîeï12125
;
‘fY
_
,
11095
…
-
…
,-Incubaü°ntemPefatum2°°cf°r5days
,
?
,
Platentemperature120°FÏÜÏI4ÏŒ.