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FOOD POISONING POTENTIAL OF ARTIFICIALLY CONTAMINATED VACUUM PACKAGED SLICED HAM IN SANDWICHES.

Author(s) : STEELE J. E., STILES M. E.

Type of article: Article

Summary

HAM SANDWICHES INOCULATED WITH A MIXTURE OF FIVE ENTEROPATHOGENIC BACTERIA WERE HELD AT 303, 294 AND 277 K (30, 21 AND 4C) FOR UP TO 24 H. MAJOR DIFFERENCES WERE OBSERVED BETWEEN NEW AND OLD (30 DAYS OF STORAGE AT 277 K) HAM SAMPLES. ON NEW HAM, ALL ENTEROPATHOGENS WERE ABLE TO GROW EXCEPT C. PERFRINGENS; ON OLD HAM, WITH HIGH MICROBIAL COMPETITION, THE PATHOGENS SURVIVED BUT DID NOT GROW. SEVERE STORAGE TEMPERATURE ABUSE WAS NECESSARY TO DEVELOP A FOOD POISONING POTENTIAL IN NEW HAM SAMPLES. THE SAFETY OF OLD HAM WAS ATTRIBUTED TO THE COMPETITIVE MICROFLORA THAT GREW IN THE HAM DURING STORAGE AT 277 K FOR 30 DAYS. E. COLI AND S. TYPHIMURIUM, EITHER SURVIVED OR INCREASED IN NUMBERS UNDER ALL TEST CONDITIONS. THE SAFETY OF VACUUM PACKAGED SLICED HAM FOR USE IN SANDWICHES WAS INDICATED BY THESE STUDIES.

Details

  • Original title: FOOD POISONING POTENTIAL OF ARTIFICIALLY CONTAMINATED VACUUM PACKAGED SLICED HAM IN SANDWICHES.
  • Record ID : 1982-0493
  • Languages: English
  • Source: Journal of Food Protection - vol. 44 - n. 6
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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