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Asymmetric distribution and growth of bacteria in sliced vacuum-packaged ham and bologna.

Author(s) : HOLLEY R. A.

Type of article: Article

Summary

Commercially sliced vacuum-packaged cooked ham and bologna were found to contain significantly greater numbers of total and lactic acid bacteria (LAB) on package surface slices than on internal slices. This asymmetric distribution persisted in most samples to beyond the manufacturer's "best before" date. Tests show that slicing of different products at the same time on the same machine could provide accurate explanations. Prolonging cooked ham and bologna shelf life is possible if handling of uncooked fermented sausage is kept separate from the slicing and packaging of cooked cure products.

Details

  • Original title: Asymmetric distribution and growth of bacteria in sliced vacuum-packaged ham and bologna.
  • Record ID : 1998-1077
  • Languages: English
  • Source: Journal of Food Protection - vol. 60 - n. 5
  • Publication date: 1997/05
  • Document available for consultation in the library of the IIR headquarters only.

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