Studies of the Wholesomeness of Ready-to-eat Meat Products I. Bacteriological Evaluations of Comminuted Heated Products

摘要

Bacteriological studies were conducted on comminuted heated types of ready-to-eat meat products. Seventy-five per cent of the samples showed total counts in the range of 100-10,000 organisms per gm. Of potential food poisoning organisms, >coagulase positive staphylococci were present in 4% and >Clostridium perfringens in 1.7% of all samples in low numbers. Of indicator organisms for fecal and sewage contamination, >Escherichia coli were found in 3.2% and >Streptococcus fecalis in 5.4% of the samples. The heat treatment applied during processing is not sufficient to destroy these organisms.