Microbial Progression in Sliced Vacuum Packaged Bacon at Refrigeration Temperatures

摘要

Summary.Three hundred and forty eight strains of micro‐organisms were isolated from packaged bacon which had been cured by one or other of 2 methods (A and B) and stored at 0–10° for 7 weeks. Before storage,Micrococcussub‐group 7 (47) and coryneform bacteria (33) were the principal contaminants of bacon cured by method A andMicrococcussubgroup 1 (20) andMicrobacterium thermosphactum(21), in bacon cured by method B. After 7 days at 0°, coagulase negative staphylococci accounted for 10 and 33 of the microflora in bacon A and B, respectively: other organisms were micrococci, 60 (A) and 25 (B); corynebacteria, 20 (A) and 12·5 (B), yeasts (Torulopsis candidaandT. dattila) 5 (A) and 29 (B). In the following month at 10°,Micrococcussub‐group 5 was the dominant (43–88) contaminant of bacon B; the incidence ofStreptococcusGroup N ranged from 27–36 and that of unidentified lactic acid bacteria from 23–32. Towards the end of storage, the order of dominance wasMicrococcussub‐group 3 (38–58) and atypical streptobacteria (38) in A;StreptococcusGroup N (42) and Gram positive rods (5–20) in B. Staphylococci tended to die out during storage of bacons cured by the 2 methods and coagulase positive staphylo