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This is a Quantitative Study study.

Microbiological Examination of Frozen Corn Linked to a National Salmonellosis Outbreak Reveals Gaps in Product Hygiene and Thermal Inactivation

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Contaminated corn samples showed lower sugar content and higher microbiota, indicating hygiene gaps.

Contaminated frozen corn showed a significant five-log reduction requirement for safe cooking, raising food safety concerns.
Analysis revealed that contaminated corn had 9% sugar content, compared to 12% in safe retail corn samples.
Thermal inactivation tests indicated inadequate cooking procedures for frozen vegetables to eliminate salmonella effectively.
Presence of salmonella in frozen vegetables underscores the need for improved hygiene practices during processing.

Rao et al. (2025) studied this question.

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