Bulk-meal kitchens are required to maintain food samples prepared by them for later food sanitary
inspection; however, the method of thawing the prepared food samples at the inspection is not specified
by regulations.　We focused on this point and conducted the present experiment to investigate
the appropriate thawing method.　We have used domestic minced beef available on the open market.　
After freezing samples, they were thawed at 45°C, 20°C and 3°C and bacteriological examination was
conducted in addition to visual inspection.　The result showed that the samples thawed at 3°C could
reproduce conditions of the pre-frozen samples most stably.　The reproduced conditions included
the appearance of the samples as the result of the visual inspection.　In summary, the most desirable
temperature for thawing prepared foods for inspection is at 3°C.　In addition, food samples
taken before freezing should be in small quantities or flattened if possible.　Such a precaution would
save time in both freezing and thawing and should result in better reproducibility and rapidity required in food sanitary inspection.