Influence of Lactic Acid Bacteria and the Overall Flora on Development of Pathogenic Bacteria in Vacuum-Packed, Cooked Emulsion-Style Sausage
- 1 January 1985
- journal article
- Published by Elsevier in Journal of Food Protection
- Vol. 48 (1) , 28-34
- https://doi.org/10.4315/0362-028x-48.1.28
Abstract
A study was done on the influence of the saprophytic flora and/or lactic acid bacteria on development of Staphylococcus aureus, Bacillus cereus, Salmonella typhimurium, Salmonella enteritidis and Yersinia enterocolitica in vacuum-packed bologna-type sausage; Clostridium perfringens was tested in vacuum-packed frankfurters. Both lactic acid bacteria and the normal flora affected growth of the pathogenic bacteria. At low temperatures increasing inhibition was noted by the lactic acid bacteria acting on S. aureus and Y. enterocolitica. The normal flora severely restricted growth of Y. enterocolitica and salmonellae but not that of S. aureus. B. cereus was strongly inhibited by lactic acid bacteria, whereas C. perfringens did not grow in the vacuum packages with the concomitant flora.Keywords
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