SUMMARYThe death rates of stationary‐phase brain heart infusion‐broth cultures ofS. faeciumandS. faecaliswere independent of nitrite at 148.5±1.5°F, but were accelerated at 155±1.5°F and 158.5±1.5°F. Ascorbic acid added to the culture at the time of heating reversed the nitrite effect. Evidence was obtained for thermal injury of enterococci surviving thermal processing in a cured‐meat product. One half of the pack received a slightly longer process at 159°F than did the other. The enterococci surviving the lesser schedule eventually multiplied in the product, whereas those still viable after the lengthier process died out during sto
展开▼
