Development of Staphylococcal Toxin and Sensory Deterioration During Storage of Nitrogen and Vacuum Packaged Nitrite‐Free Bacon‐Like Product

L. AURIE S. POST; D. EBORAH A. LEE; M. YRON SOLBERG; D. AVID FURGANG; J. OHN SPECCHIO

doi:10.1111/j.1365-2621.1988.tb07711.x

Development of Staphylococcal Toxin and Sensory Deterioration During Storage of Nitrogen and Vacuum Packaged Nitrite‐Free Bacon‐Like Product

L. AURIE S. POST, D. EBORAH A. LEE, M. YRON SOLBERG, D. AVID FURGANG, J. OHN SPECCHIO

Nutrition and Food Studies

Research output: Contribution to journal › Article › peer-review

4 Scopus citations

Abstract

Toxin production by S. aureus was studied in nitrite‐free bacon‐like product packaged in air permeable film, vacuum packages, and packages flushed with N₂ during storage at 8°C, 12°C or 26°C. Product wrapped in air permeable film deteriorated rapidly at 26°C and was rejected by sensory evaluation prior to staphylococcal enterotoxin detection. Enterotoxin was not detected in vacuum or N₂‐flushed packages stored at 26°C. Samples stored at 12°C supported S. aureus growth although enterotoxin was not detected at 12°C or 8°C in any packaging environment. The potential for staphylococcal food poisoning resulting from the production of a nitrite‐free bacon‐like product was limited under the conditions studied.

Original language	English
Pages (from-to)	383-387
Number of pages	5
Journal	Journal of Food Science
Volume	53
Issue number	2
DOIs	https://doi.org/10.1111/j.1365-2621.1988.tb07711.x
State	Published - 1 Mar 1988

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title = "Development of Staphylococcal Toxin and Sensory Deterioration During Storage of Nitrogen and Vacuum Packaged Nitrite‐Free Bacon‐Like Product",

abstract = "Toxin production by S. aureus was studied in nitrite‐free bacon‐like product packaged in air permeable film, vacuum packages, and packages flushed with N2 during storage at 8°C, 12°C or 26°C. Product wrapped in air permeable film deteriorated rapidly at 26°C and was rejected by sensory evaluation prior to staphylococcal enterotoxin detection. Enterotoxin was not detected in vacuum or N2‐flushed packages stored at 26°C. Samples stored at 12°C supported S. aureus growth although enterotoxin was not detected at 12°C or 8°C in any packaging environment. The potential for staphylococcal food poisoning resulting from the production of a nitrite‐free bacon‐like product was limited under the conditions studied.",

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AU - SOLBERG, M. YRON

AU - FURGANG, D. AVID

AU - SPECCHIO, J. OHN

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AB - Toxin production by S. aureus was studied in nitrite‐free bacon‐like product packaged in air permeable film, vacuum packages, and packages flushed with N2 during storage at 8°C, 12°C or 26°C. Product wrapped in air permeable film deteriorated rapidly at 26°C and was rejected by sensory evaluation prior to staphylococcal enterotoxin detection. Enterotoxin was not detected in vacuum or N2‐flushed packages stored at 26°C. Samples stored at 12°C supported S. aureus growth although enterotoxin was not detected at 12°C or 8°C in any packaging environment. The potential for staphylococcal food poisoning resulting from the production of a nitrite‐free bacon‐like product was limited under the conditions studied.

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Development of Staphylococcal Toxin and Sensory Deterioration During Storage of Nitrogen and Vacuum Packaged Nitrite‐Free Bacon‐Like Product

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