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Microbial spoilage of pre‐cooked potato‐topped pies
Author(s) -
Thomas C.J.,
Masters F.
Publication year - 1988
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.1365-2672.1988.tb03379.x
Subject(s) - food spoilage , micrococcus , food science , bacillus (shape) , bacteria , microorganism , staphylococcus , biology , streptococcus , chemistry , staphylococcus aureus , microbiology and biotechnology , genetics
The ecological succession of bacteria which developed in pre‐cooked potato‐topped pies stored at two different temperatures was examined. Bacillus, Streptococcus and Staphylococcus‐Micrococcus spp. were the predominant organisms isolated from freshly prepared pies and those stored at 4°C and 37°C. None of these groups of bacteria caused significant biodeterioration of pies held at 4°C, but all groups grew well in pies stored at 37°C and achieved counts of ca 10 8 /g of sample. Bacillus spp. were the first group to grow, followed by Streptococcus and Staphylococcus‐ Micrococcus spp. Growth which occurred at 37°C did so at the expense of glucose, lactate accumulated and the pH of pie components decreased. Amylase activity detected in all pie components during storage was associated with the growth of Bacillus spp. and probably supplemented glucose already present in pies, by hydrolytic cleavage of potato, flour or binder starches. Spoilage caused by growth and activity of the bacteria isolated was not associated with visual signs of bio‐deterioration, nor production of ‘off’ odour usually associated with spoilage of meats. These results suggest that pre‐cooked potato‐topped pies held at inappropriate temperatures represent a potential public health risk.