THE MICROBIOLOGY OF SELF-SERVICE, PREPACKAGED, FRESH PORK SAUSAGE1
- 1 January 1964
- journal article
- Published by International Association for Food Protection in Journal of Milk and Food Technology
- Vol. 27 (1) , 1-3
- https://doi.org/10.4315/0022-2747-27.1.1
Abstract
Summary Ten different brands of self-service, prepackaged shipped-in fresh pork sausage (227 packages) were purchased during 22 months from 4 large volume stores. Bacterial counts at purchase ranged from 10,000 to 180 million per g. Samples taken from packages and stored at 3 to 7.5 C. for 3 to 7 days showed a wide range of bacterial populations, varying from fewer than 100,000 to more than 2 billion per g. Microbacteria and lactobacilli dominated the flora in the majority of packages of wrapped-roll sausages; conversely, Pseudomonas-Achromobacter types dominated in most of the skinless link type sausages.Keywords
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