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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10.1111/j.1365-2621.1988.tb07711.x

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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 - POST, L. AURIE S.

AU - LEE, D. EBORAH A.

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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