“…The estimation of enterococci as an index of contamination of frozen foods has been advocated in several recent publications Fuller, 1955, 1956;Zaborowski, Huber, and Rayman, 1958;Kereluk and Gunderson, 1959a). The greater resistance shown by these organisms, as compared with E. coli and other coliforms, to heating and freezing processes and to frozen storage has been cited as strong evidence supporting their use for this purpose (Larkin et al, 1955(Larkin et al, , 1956Kereluk and Gunderson, 1959b).…”