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Development of Staphylococcal Toxin and Sensory Deterioration During Storage of Nitrogen and Vacuum Packaged Nitrite‐Free Bacon‐Like Product
Author(s) -
POST L.AURIE S.,
LEE D.EBORAH A.,
SOLBERG M.YRON,
FURGANG D.AVID,
SPECCHIO J.OHN
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb07711.x
Subject(s) - nitrite , food science , chemistry , toxin , nitrogen , product (mathematics) , sensory system , microbiology and biotechnology , nitrate , biochemistry , biology , organic chemistry , mathematics , neuroscience , geometry
Toxin production by S. aureus was studied in nitrite‐free bacon‐like product packaged in air permeable film, vacuum packages, and packages flushed with N 2 during 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 N 2 ‐flushed packages stored at 26°C. Samples stored at 12°C supported S. aureus growth 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 conditions studied.