Storage and Delivery Temperature of Frozen Meat
Good day,
I am in the process of reviewing my specifications. My current storage temperature is -18 degrees celcius but i have read online that the acceptable limit for the transport of frozen meat is -12 degrees celcius. Does anyone have any regulations with regards to the proposed temperatures for frozen meat and poultry in South Africa.
"Temperature control 34. (1) (2) The air temperature of a room where meat is cut and packed, must be maintained at or below 12°C. Cut poultry meat must be subjected to uninterrupted chilling to reduce the core temperature of the meat to 4 OC within 12 hours in the case of chilled meat and meat that is being frozen may not be dispatched before a core temperature of minus 12 OC has been reached."
"Temperature control 34. (1) (2) The air temperature of a room where meat is cut and packed, must be maintained at or below 12°C. Cut poultry meat must be subjected to uninterrupted chilling to reduce the core temperature of the meat to 4 OC within 12 hours in the case of chilled meat and meat that is being frozen may not be dispatched before a core temperature of minus 12 OC has been reached."
https://www.gov.za/s...1409/28520a.pdf
I am really appreciate this and agree , but my enquiry was to find out the bacteria that can grow in the circumstances of keeping the frozen meat at minus 12 or below this temperature.
To be clear, that is not what you asked in your post
which bacteria in particular? e coli and salmonella do not react the same