The aerobic, anaerobic, and putrefactive anaerobe populations in the dressing of frozen stuffed chickens showed no significant changes during storage of the chickens for 12 months at —10°F. Packaging material appeared to have no significant effect on the bacteria content of the dressing. During thawing and holding at room temperature, frozen stuffed chickens had a marked increase in aerobic and anaerobic bacteria counts after 20 hours. This was accompanied by an increase in acidity and the development of off-odors. Spores of a putrefactive anaerobe inoculated into the stuffing prior to freezing showed no evidence of germination and growth under this condition. The biological picture seemed to be unaffected by packaging material.

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Author notes

0Contribution No. 931 Massachusetts Agricultural Experiment Station

Professor Esselen received his B. S. in Food Technology at the University of Massachusetts in 1934; M.S., 1935; and Ph. D., 1938. He was a food technologist with the Owens-Illinois Glass Co., Toledo, Ohio, 1939–41. Since 1941, he has been on the Experiment Station staff in the Department of Food Technology, University of Massachusetts. Consultant, War Food Administration, U. S. Department of Agriculture, 1942–45. He has carried on research work on nutritive value of fruits, effects of processing on nutritive value and quality of foods, processing glass packed and home canned foods, thermal destruction of enzymes in fruit juice, apple products and pickles, and thermal destruction of bacterial spores.