Occurrence of Staphylococcus aureus in and the Moisture Content of Precooked Canned Bacon
- 1 September 1978
- journal article
- research article
- Published by Elsevier in Journal of Food Protection
- Vol. 41 (9) , 708-711
- https://doi.org/10.4315/0362-028x-41.9.708
Abstract
Staphylococcus aureus was found in 9.0% of 221 cans of precooked bacon. The count in 6.9% of the cans exceeded 1000/g and ranged as high as 1.7 × 105/g. Aerobic plate counts were greater than 105/g in 24% of the cans. The maximum moisture to salt ratio (percent moisture divided by percent salt) of 9.0, permitted by Federal Specifications, was exceeded in 73.0% of the cans and ranged from 5.97 to 21.44. This bacon production was rejected for military procurement.This publication has 3 references indexed in Scilit:
- THE MICROBIOLOGY OF VACUUM PACKED SLICED BACONJournal of Applied Bacteriology, 1962
- MICROBIOLOGICAL PRINCIPLES IN PREPACKING MEATSJournal of Applied Bacteriology, 1962
- THE ‘VACUUM PACK’ METHOD OF PACKAGING FOODS IN RELATION TO THE FORMATION OF THE BOTULINUM AND STAPHYLOCOCCAL TOXINSJournal of Applied Bacteriology, 1962