The fate of a toxigenic strain of Staphylococcus aureus in vacuum-packaged bacon

摘要

Pork was cured by (a) the Wiltshire method and (b) a hygienic sweet cure process. Representative samples of both bacons were inoculated at `low' density (10<sup>3</sup> organisms/g.) and `high' density (10⁶ organisms/g.) with a toxin-producing strain of Staphylococcus aureus, `High' and `low' density samples of both bacons were each stored at 5° C. for 42 days and 15° C. for 21 days.Results indicated that the test organism at high inoculum density grew slowly in both bacons at 5° C. The organism survived at 5° C. in both `low density' bacons. At 15° C. the test organism grew; growth being more pronounced in the `hygienic' than in Wiltshire bacon.