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GROWTH OF CLOSTRIDIUM SPOROGENES AND STAPHYLOCOCCUS AUREUS AT DIFFERENT TEMPERATURES IN COOKED CORNED BEEF MADE WITH REDUCED LEVELS OF SODIUM CHLORIDE.

Author(s) : WHITING R. C.

Type of article: Article

Summary

COOKED CORNED BEEF MADE WITH NORMAL (CA 2.5%) OR A REDUCED (CA 1.5%) LEVEL OF SALT WERE INOCULATED WITH CLOSTRIDIAL SPORES OR WITH STAPHYLOCOCCI AND INCUBATED AT TEMPERATURES RANGING FROM 278 TO 303 K (5 TO 30 DEG C). GROWTH OF INDIGENOUS MICROFLORA, STAPHYLOCOCCI, OR CLOSTRIDIA WAS SIMILAR AT BOTH SALT LEVELS AT A GIVEN INCUBATION TEMPERATURE. OUTGROWTH OF CLOSTRIDIAL SPORES OCCURRED IN GROUND COOKED CORNED BEEF WHICH CONTAINED THE NORMAL RESIDUAL NITRITE OF 40-45 PPM ; READDITION OF NITRITE TO 150 PPM AT THE TIME OF INOCULATION MARKEDLY REDUCED GROWTH.

Details

  • Original title: GROWTH OF CLOSTRIDIUM SPOROGENES AND STAPHYLOCOCCUS AUREUS AT DIFFERENT TEMPERATURES IN COOKED CORNED BEEF MADE WITH REDUCED LEVELS OF SODIUM CHLORIDE.
  • Record ID : 1985-2473
  • Languages: English
  • Publication date: 1985
  • Source: Source: J. Food Sci.
    vol. 50; n. 2; 1985.03-04; 304-307; 5 fig.; 21 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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