Microbiology of Frozen Foods. V. The Behavior of Clostridium botulinum in Frozen Fruits and in Vegetables.

This investigation was undertaken to determine whether or not botulism could occur through the agency of frozen foods. In other canning methods steps are taken to destroy CI. botulinum, but in the frozen food industry nothing is done in this respect. It is assumed that the organism is not important, because the low temperature of storage would prevent its development. It is quite possible that this is a proper assumption. Berry's 1 work indicated that there is little danger of botulism occurring in frozen foods. Straka and James,2 however, reported work which shows that the organism may be of great importance in the frozen food industry. It is well known that sometimes cans are allowed to stand for as long as twenty-four hours before freezing. Because of a lack of familiarity with canned frozen foods the consumer may allow the cans to stand at room temperature for some time after defrosting before using them. In these periods, the toxin of CI. botulinum might be formed and cause an outbreak of food poisoning.