The fate of a toxigenic strain ofStaphylococcus aureusin vacuum-packaged bacon

Abstract

SUMMARY: Pork was cured by (a) the Wiltshire method and (b) a hygienic sweet cure process. Representative samples of both bacons were inoculated at ‘low’ density (103 organisms/g.) and ‘high’ density (106 organisms/g.) with a toxin-producing strain ofStaphylococcus aureus, ‘High’ and ‘low’ density samples of both bacons were each stored at 5° C. for 42 days and 15° C. for 21 days.Results indicated that the test organism at high inoculum density grew slowly in both bacons at 5° C. The organism survived at 5° C. in both ‘low density’ bacons. At 15° C. the test organism grew; growth being more pronounced in the ‘hygienic’ than in Wiltshire bacon.