Growth of Staphylococcus aureus on Beef Steaks as Influenced by Type of Packaging

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Abstract
Beef loin steaks were inoculated with 105 cells of Staphylococcus aureus/cm2 in two separate trials to determine the effects of different packaging treatments upon the organism's growth. Each trial utilized 72 samples which were randomly assigned to four packaging treatments: (1) over-wrapped in oxygen-permeable film; (2) vacuum packaged; (3) packaged in barrier bags flushed with a 60% CO2 : 40% O2 gas atmosphere then evacuated and sealed; and (4) packaged in barrier bags filled with a 60%CO2 : 40% O2 gas atmosphere. In each treatment group, 12 samples were inoculated with S. aureus while 6 were uninoculated and used as controls. All samples were displayed under simulated retail conditions at 10 C and enumerated for S. aureus after 3, 6 and 9 days. Numbers of S. aureus remained relatively constant for all treatments throughout the 9 day period. Results from a comparison of treatments for Trials I and II were variable; however, no significant treatment effects were found when data from both trials were pooled.