Development of Staphylococcal Toxin and Sensory Deterioration During Storage of Nitrogen and Vacuum Packaged Nitrite‐Free Bacon‐Like Product

摘要

ABSTRACTToxin production byS. aureuswas studied in nitrite‐free bacon‐like product packaged in air permeable film, vacuum packages, and packages flushed with N2during storage at 8°C, 12°C or 26°C. Product wrapped in air permeable film deteriorated rapidly at 26°C and was rejected by sensory evaluation prior to staphylococcal enterotoxin detection. Enterotoxin was not detected in vacuum or N2‐flushed packages stored at 26°C. Samples stored at 12°C supportedS. aureusgrowth although enterotoxin was not detected at 12°C or 8°C in any packaging environment. The potential for staphylococcal food poisoning resulting from the production of a nitrite‐free bacon‐like product was limited under the c