EFFECT OF TEMPERATURE OF STORAGE ON MICROBIAL CHANGES IN LIVER SAUSAGE AND BOLOGNA<sup>a</sup>

Steinke, P. K. W.; Foster, E. M.

doi:10.1111/j.1365-2621.1951.tb17394.x

Cited by 13 publications

(6 citation statements)

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“…The predominant microflora of freshly cooked potato-topped pies is comparable with that reported for other heat-treated or pasteurized meat products (Steinke & Foster 1951;Ingram & Hobbs 1954;Ingram & Simonsen 1980;Bell & De Lacey 1982;Bell & Gill 1982). The high numbers of Bacillus, Streptococcus and Staphylococcus-Micrococcus spp.…”

Section: Discussionsupporting

confidence: 77%

Microbial spoilage of pre‐cooked potato‐topped pies

Thomas

Masters

1988

Journal of Applied Bacteriology

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The ecological succession of bacteria which developed in pre-cooked potato-topped pies stored at two different temperatures was examined. Bacillus, Streptococcus and Staphylococcus-Micrococcus spp. were the predominant organisms isolated from freshly prepared pies and those stored at 4 degrees and 37 degrees C. None of these groups of bacteria caused significant biodeterioration of pies held at 4 degrees C, but all groups grew well in pies stored at 37 degrees C and achieved counts of ca 10(8)/g of sample. Bacillus spp. were the first group to grow, followed by Streptococcus and Staphylococcus-Micrococcus spp. Growth which occurred at 37 degrees C did so at the expense of glucose, lactate accumulated and the pH of pie components decreased. Amylase activity detected in all pie components during storage was associated with the growth of Bacillus spp. and probably supplemented glucose already present in pies, by hydrolytic cleavage of potato, flour or binder starches. Spoilage caused by growth and activity of the bacteria isolated was not associated with visual signs of biodeterioration, nor production of 'off' odour usually associated with spoilage of meats. These results suggest that pre-cooked potato-topped pies held at inappropriate temperatures represent a potential public health risk.

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Section: Discussionsupporting

confidence: 77%

Microbial spoilage of pre‐cooked potato‐topped pies

Thomas

Masters

1988

Journal of Applied Bacteriology

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“…This process produces a pasteurized product that is protected from both post-cooking contamination by microorganisms and the deleterious effects of 0, on the cured meat colour of the product (Wilson 1960). When properly prepared, these products are microbiologically stable at chill temperatures, but at ambient temperature growth of the thermoduric organisms that survive the cooking process will cause spoilage (Steinke & Foster 1951;Bell & Gill 1982). The initial colonizers are invariably species of Bi~cillus, usually B. lic,henifiorrnis.…”

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confidence: 99%

The role of oxygen in the microbial spoilage of luncheon meat cooked in a plastic casing

Bell

Lacy

1982

Journal of Applied Bacteriology

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The shelf life at 25°C of chub‐packed luncheon meat was inversely related to oxygen (O2) availability within the casing. With fibrous casings that are freely permeable to O2, shelf life was less than 3 d. With plastic casings of low O2 permeability, the shelf life was 7 d when air was trapped in the emulsion during the casing filling process, 14 d when air was not trapped (normal vacuum‐stuffing) and greater than 28 d when vacuum‐stuffed chubs were stored in hydrogen (H2). The initial spoilage bacteria, Bacillus spp., grew only at the surface unless air was trapped in the emulsion when growth occurred throughout the luncheon meat. Bacillus spp. failed to grow on luncheon meat stored under H2. Oxygen availability within the casing determined both the site and rate of microbial spoilage of chub‐packed luncheon meat.

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“…With some of the artificial casings now in use. however, greatly extended storage times are practicable, even a t temperatures higher than those ordinarily used (8). This fact has led some sausage makers to fear that consumers and possibly retail merchants may neglect to refrigerate liver sausage properly and thus perhaps permit growth of toxin-forming organisms.…”

mentioning

confidence: 99%

BOTULINUM TOXIN FORMATION IN LIVER SAUSAGE^a

Steinke

Foster

1951

Journal of Food Science

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EFFECT OF TEMPERATURE OF STORAGE ON MICROBIAL CHANGES IN LIVER SAUSAGE AND BOLOGNA^a

Cited by 13 publications

References 1 publication

Microbial spoilage of pre‐cooked potato‐topped pies

Microbial spoilage of pre‐cooked potato‐topped pies

The role of oxygen in the microbial spoilage of luncheon meat cooked in a plastic casing

BOTULINUM TOXIN FORMATION IN LIVER SAUSAGE^a

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EFFECT OF TEMPERATURE OF STORAGE ON MICROBIAL CHANGES IN LIVER SAUSAGE AND BOLOGNAa

Cited by 13 publications

References 1 publication

Microbial spoilage of pre‐cooked potato‐topped pies

Microbial spoilage of pre‐cooked potato‐topped pies

The role of oxygen in the microbial spoilage of luncheon meat cooked in a plastic casing

BOTULINUM TOXIN FORMATION IN LIVER SAUSAGEa

Contact Info

Product

Resources

About

EFFECT OF TEMPERATURE OF STORAGE ON MICROBIAL CHANGES IN LIVER SAUSAGE AND BOLOGNA^a

BOTULINUM TOXIN FORMATION IN LIVER SAUSAGE^a