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THE OCCURRENCE AND GROWTH OF STAPHYLOCOCCI ON PACKED BACON, WITH SPECIAL REFERENCE TO STAPHYLOCOCCUS AUREUS
Author(s) -
EDDY the late B. P.,
INGRAM M.
Publication year - 1962
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1962.tb01141.x
Subject(s) - staphylococcus aureus , flora (microbiology) , food science , microbiology and biotechnology , curing (chemistry) , chemistry , biology , bacteria , genetics , polymer chemistry
Staphylococcus aureus occurs and survives in bacon curing brines and may be found on shop sliced and on vacuum packed bacon. Under anaerobic conditions it competes with the indigenous flora of the bacon: its growth is favoured by low numbers of other organisms and by high storage temperatures. Packs of bacon for sale should carry the instruction to keep in a cool place.