HEAT RESISTANCE and GROWTH CHARACTERISTICS OF MICROORGANISMS ISOLATED FROM SEMI‐PERISHABLE CANNED HAMS

The Effect of Sodium Chloride on Heat Resistance and Recovery of Heated Spores of Clostridium sporogenes (PA 3679/S2)

“…There is no doubt that some anaerobic spores survive processes commonly used in the manufacture of canned cured meats (Brown, Vinton & Gross, 1960;Riemann, 1963) yet the high degree of stability of such products shows that virtually none of the survivors is capable of growth in the heated product. The interaction of heat and curing salts has previously been the subject of several investigations.…”

“…The effect of sodium chloride alone was not included in their study, and a direct comparison with the present study is, therefore, difficult to make. Brown et al (1960) record that although surviving spores were unable to grow in heated ham equal numbers of unheated spores added to the cured ham grew at once, thus indicating a degree of heat damage to those spores which survived heating. Uncured meats were not included in their study, and the possibility of additional heat damage in the presence of curing salts could not be eliminated.…”

Effects of Pasteurization or Added Sulphite on the Microbiology of Stored Vacuum Packed Baconburgers

“…The enterococci are known to survive 60" for 30 min (Sherman, 1937) and their marked heat resistance compared to other vegetative bacteria has been studied in relation to canned hams (Drake, Evans & Niven, 1960), luncheon meats (Greenberg & Silliker,196l), baby food meat and enzyme digested meat (Brown, Vinton & Gross, 1960), and in other foods (Ott, El-Bisi & Esselen, 1961). These organisms have a wide range of growth temperature, 1 0 4 5 " (Sherman, 1937); Poter & Rahn (1936) found that Xtrep.…”

Clostridium Perfringens Food Poisoning

“…Most market meats and poultry are heavily contaminated with C. per fringens (5,6,12,17,53,68,72,75,179,183,204). This is not surprising in view of the fact that the organism C. perfringens is ubiquitous and has been found in feces of humans (54,80,88,170,180,181,185,191) and animals (4,185,192), and in soil (169,174,185,196,203), water (169,201), and air (169).…”