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- W1998269968 abstract "Summary. Three hundred and forty eight strains of micro‐organisms were isolated from packaged bacon which had been cured by one or other of 2 methods (A and B) and stored at 0–10° for 7 weeks. Before storage, Micrococcus sub‐group 7 (47%) and coryneform bacteria (33%) were the principal contaminants of bacon cured by method A and Micrococcus subgroup 1 (20%) and Microbacterium thermosphactum (21%), in bacon cured by method B. After 7 days at 0°, coagulase negative staphylococci accounted for 10 and 33% of the microflora in bacon A and B, respectively: other organisms were micrococci, 60% (A) and 25% (B); corynebacteria, 20% (A) and 12·5% (B), yeasts (Torulopsis candida and T. dattila) 5% (A) and 29% (B). In the following month at 10°, Micrococcus sub‐group 5 was the dominant (43–88%) contaminant of bacon B; the incidence of Streptococcus Group N ranged from 27–36% and that of unidentified lactic acid bacteria from 23–32%. Towards the end of storage, the order of dominance was Micrococcus sub‐group 3 (38–58%) and atypical streptobacteria (38%) in A; Streptococcus Group N (42%) and Gram positive rods (5–20%) in B. Staphylococci tended to die out during storage of bacons cured by the 2 methods and coagulase positive staphylococci were not isolated." @default.
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- W1998269968 date "1973-12-01" @default.
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- W1998269968 title "Microbial Progression in Sliced Vacuum Packaged Bacon at Refrigeration Temperatures" @default.
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- W1998269968 doi "https://doi.org/10.1111/j.1365-2672.1973.tb04140.x" @default.
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