[Influence of the storage of slaughtered birds at low temperature on the viability of some microorganisms].

Studied was the effect of the period of storing slaughtered broiler birds at low temperatures on the activity of pathogenic staphylococci, enteropathogenic Escherichia coli organisms and pathogenic species of the Proteus genus. It was found that freezing at minus 34 degrees C and storage of the slaughtered birds at minus 18 degrees C contribute to the considerable decrease in the bacterial count of the investigated test organisms, this being observed to a highest extent during the first fifteen days of storage.