The effect of low temperature on the growth and survival of Staphylococcus aureus and Salmonella typhimurium when inoculated on to bacon
- 1 February 1978
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 13 (1) , 15-23
- https://doi.org/10.1111/j.1365-2621.1978.tb00771.x
Abstract
Summary: Samples of bacon (10g) were inoculated with Staphylococcus aureus and Salmonella typhimurium and the effect of storage at –22, 5 and 16°C was studied. The numbers of S. aureus increased significantly at 5 and 16°C, whilst at –22°C a significant decrease was recorded. The S. typhimurium counts increased at 16°C but decreased when the storage temperature was 5 and –22°C.Keywords
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