The consumption of frozen products is steadily increasing in Germany. Since their introduction in 1955, per capita consumption has risen from 800 grams to about 50 kilograms annually. Frozen products are gaining importance not only in private households but also in community catering, as shown by the current study "Nutrition 3.0 – Community Catering between Staff Shortages and the Nutrition Transition" by the German Institute for Frozen Food (dti).
Frozen products offer the advantage of being longer-lasting, with vitamins and nutrients preserved through shock freezing. From a microbiological perspective, storage at -18°C also contributes to food safety by inhibiting the growth of microorganisms. For frozen fruits and vegetables, the German Society for Hygiene and Microbiology (DGHM) recommends investigating the following microbiological parameters: aerobic mesophilic colony count, Escherichia coli, molds/yeasts, coagulase-positive staphylococci, and Listeria monocytogenes.
In our Tentamus laboratories, we regularly conduct microbiological testing of frozen products. We provide you with fast and reliable results. Our customer advisors are very happy to assist you with any questions.
Source: www.tiefkuehlkost.de
