Variations in the composition of the flora on a Wiltshire cured bacon side

Abstract
Summary. The number and types of micro‐organisms on Wiltshire bacon sides after maturing at 4°C in both stacked and hanging positions were determined. Three sites on each bacon side were investigated: (i) singed rind, (ii) unsinged rind, and (iii) meat. On average the unsinged rind samples had a higher bacterial load than the singed rind. the meat samples had the lowest levels of contamination. There were, however, wide variations in counts on any one site both between sides from one factory, as well as factory differences.The bacteria most frequently isolated from all sites were micrococci. the meat samples differed from the rind samples by a marked increase in the proportions of Gram‐negative bacteria such as Acinetobacter spp. and Vibrio spp. the composition of the flora of bacon from each of three factories was slightly different; there was no appreciable difference attributable to the methods of maturation.