A Study of Coagulase-Positive Staphylococci in Salami Before Fermentation

Abstract

Thirty-six samples of salami formulation were examined for coagulase-positive (CP) staphylococci. A statistical analysis (Analysis of Covariance) was also performed to evaluate six variables and their effects on the dependent variable Y (number of CP staphylococci/g). The six variables evaluated were: (a) certification-non-certification, (b) daily sample order, (c) proportion of meat (pork shoulders, pork jowls, and beef), and (d) total plate count. The average coagulase-positive staphylococcal count was determined to be 3400/g (range 225 to 17000). Of the determinable variables, only certification (avg. 500 CP staphylococci/g) versus non-certification (avg. 2100 CP staphylococci/g) was statistically significant. The additional freezing at −10 F (−24 C) for 10 days for trichina certification appeared to reduce the number of viable staphylococci.