Occurrence of Staphylococcus aureus in and the Moisture Content of Precooked Canned Bacon

Staphylococcus aureus was found in 9.0% of 221 cans of precooked bacon. The count in 6.9% of the cans exceeded 1000/g and ranged as high as 1.7 × 10 /g. Aerobic plate counts were greater than 10 /g in 24% of the cans. The maximum moisture to salt ratio (percent moisture divided by percent salt) of 9...

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Bibliographic Details
Published in:Journal of food protection 1978-09, Vol.41 (9), p.708-711
Main Authors: Powers, Edmund M, Latt, Thomas G, Johnson, Douglas R, Rowley, D B
Format: Article
Language:English
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Summary:Staphylococcus aureus was found in 9.0% of 221 cans of precooked bacon. The count in 6.9% of the cans exceeded 1000/g and ranged as high as 1.7 × 10 /g. Aerobic plate counts were greater than 10 /g in 24% of the cans. The maximum moisture to salt ratio (percent moisture divided by percent salt) of 9.0, permitted by Federal Specifications, was exceeded in 73.0% of the cans and ranged from 5.97 to 21.44. This bacon production was rejected for military procurement.
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X-41.9.708