摘要：The bacterial populations present in frozen mincemeats and other foods on the market were checked during the process of thawing at 4°C, 25°C, or 37°C, or with the use of microwave irradiation. There were no differences in viable counts of bacteria among the meats or the foods when simply thawed under each condition. By repeating the treatment of freezing and thawing, the populations of Escherichia coli and Staphylococcus aureus in the mincemeats decreased. Most of the frozen meats and foods included bacteria which could grow better at 37°C than at 4°C or 25°C. The maximum viable count of the bacteria in the thawed mincemeats attained 106-107/g by further incubation at 25°C or 37°C. E. coli was able to grow in the thawed mincemeats at 37°C, but the viable count of S. aureus decreased.
