A Study of Microbial Quality of Vacuum Packaged, Sliced Bologna
- 1 October 1978
- journal article
- research article
- Published by Elsevier in Journal of Food Protection
- Vol. 41 (10), 811-815
- https://doi.org/10.4315/0362-028x-41.10.811
Abstract
A study of 113 samples of vacuum packaged sliced bologna offered for sale in the retail marketplace revealed a wide range of total microbial loads. The pH was not closely related with age or microbial load, within the manufacturers' expected shelf-life of the product. Approximately 55% of old samples had pH >6.0, and pH was influenced by manufacturer. Confirmed coliform bacteria were detected in 5% of samples, but Escherichia coli was absent (10/g), coagulase positive Staphylococcus aureus (>25/g) and Salmonella (in 25 g of sample) were generally not detected. Only one sample contained >25 S. aureus/g. No relationship was observed between total microbial load and indicator organisms or pathogenic bacteria.This publication has 4 references indexed in Scilit:
- Bacteriological Survey of Frankfurters Produced at Establishments Under Federal InspectionJournal of Milk and Food Technology, 1976
- Distribution and Properties of Serological Types ofStreptococcus faecium, Streptococcus duransand Related StrainsJournal of Applied Bacteriology, 1964
- PHYSIOLOGY OF THE ENTEROCOCCI AS RELATED TO THEIR TAXONOMYJournal of Bacteriology, 1963
- MICROBIOLOGICAL PRINCIPLES IN PREPACKING MEATSJournal of Applied Bacteriology, 1962