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The fate of a toxigenic strain of Staphylococcus aureus in vacuum-packaged bacon

Published online by Cambridge University Press:  15 May 2009

J. F. Dempster  and
W. R. Kelly
J. F. Dempster
Affiliation:
Dunsinea Research Centre, An Foras Taluntais, Castleknoct, Co. Dublin, Ireland
W. R. Kelly
Affiliation:
Faculty of Veterinary Medicine, University College, Dublin
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Pork was cured by (a) the Wiltshire method and (b) a hygienic sweet cure process. Representative samples of both bacons were inoculated at ‘low’ density (103 organisms/g.) and ‘high’ density (106 organisms/g.) with a toxin-producing strain of Staphylococcus aureus, ‘High’ and ‘low’ density samples of both bacons were each stored at 5° C. for 42 days and 15° C. for 21 days.

Results indicated that the test organism at high inoculum density grew slowly in both bacons at 5° C. The organism survived at 5° C. in both ‘low density’ bacons. At 15° C. the test organism grew; growth being more pronounced in the ‘hygienic’ than in Wiltshire bacon.

Type
Research Article
Information
Journal of Hygiene , Volume 71 , Issue 3 , September 1973 , pp. 565 - 575
Copyright
Copyright © Cambridge University Press 1973

References

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