Safety of frozen vegetables: a case study on carrots

M. Elsa Gonçalves*, Marta Abreu, Manuela Sol, Teresa R. S. Brandão, Isabel Fernandes, Cristina L. M. Silva

*Corresponding author for this work

Research output: Contribution to conferencePaperpeer-review



Consumers are confident in frozen foods, which is a consequence of proven safety and quality characteristics of the products. However, safety depends strongly on the quality of the raw materials, the hygienic conditions when handling both at industrial and home processing, and on the temperature conditions during the entire logistic chain. Bacteria survival depends upon a number of factors, such as type of microorganism, freezing process, rate of freezing, storage temperatures and freeze-thaw cycles. The goal of this work was to quantify the impact of the freezing operation per si and frozen storage, at two temperatures (-7º and –20 ºC), on total aerobes, yeast and moulds levels on shredded carrots (Daucus carrota L.). Results showed that, for both temperatures analyzed, the freezing operation itself had a significant effect (p<0,05) in reducing microbial counts, when compared with the initial levels. Storage temperature did not influence significantly mesophilic aerobic flora levels (p<0,05). However, yeasts counts in samples stored at –20ºC presented a gradual decline along the storage period, being significantly lower than samples at -7ºC, after 10 days of storage. Moulds were not detected in all analyzed samples.
Original languageEnglish
Number of pages5
Publication statusPublished - Apr 2005
Event7º Encontro de química dos alimentos: tradição e inovação, saúde e segurança - Viseu, Portugal
Duration: 13 Apr 200516 Apr 2005


Conference7º Encontro de química dos alimentos


  • Shredded carrots
  • Freezing storage
  • Microbiology
  • Safety


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