MICROBIAL QUALITY OF VACUUM PACKAGED SLICED HAM.

Type of article: Article

Summary

A TOTAL OF 60 PAIRED SAMPLES OF VACUUM PACKAGED SLICED HAM WAS PURCHASED AT RETAIL STORES AND ANALYZED FOR MICROBIAL QUALITY AS NEW (LESS THAN 10 DAYS FROM MANUFACTURE) AND OLD PRODUCT HELD TO MANUFACTURER'S PULL DATE AT 277 K (4C). MICROBIAL COUNTS OF NEW PRODUCT WERE VARIABLE, BUT AT THE PRODUCT PULL DATE, COUNTS REACHED 108 PER G. DIFFERENCES IN MICROBIAL LOAD WERE NOTED BETWEEN MANUFACTURERS. LACTOBACILLI FORMED A VARIABLE COMPONENT OF, AND SELDOM PREDOMINATED, THE TOTAL POPULATION. A PROTECTIVE EFFECT COULD NOT BE PREDICTED FROM PH. OTHER BACTERIA, INCLUDING MICROBACTERIUM THERMOSPHACTUM, MICROCOCCI AND GROUP D STREPTOCOCCI WERE OF MINOR IMPORTANCE, AND POTENTIAL PATHOGENS WERE ABSENT.

Details

Original title: MICROBIAL QUALITY OF VACUUM PACKAGED SLICED HAM.
Record ID : 1982-0492
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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Indexing

Themes: Packaging;
Meat and meat products
Keywords: Retail trade; Microbiology; Vacuum; Chilling; Meat product; Ph; Shop; Packaging; Ham