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The effect of low temperature on the growth and survival of Staphylococcus aureus and Salmonella typhimurium when inoculated on to bacon
Author(s) -
FARRELL GERALDINE M.,
UPTON MARY E.
Publication year - 1978
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1978.tb00771.x
Subject(s) - staphylococcus aureus , salmonella , inoculation , microbiology and biotechnology , biology , bacteria , immunology , genetics
Summary Samples of bacon (10g) were inoculated with Staphylococcus aureus and Salmonella typhimurium and the effect of storage at –22, 5 and 16°C was studied. The numbers of S. aureus increased significantly at 5 and 16°C, whilst at –22°C a significant decrease was recorded. The S. typhimurium counts increased at 16°C but decreased when the storage temperature was 5 and –22°C.