1962
DOI: 10.1111/j.1365-2621.1962.tb00056.x
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Studies on the Fate of Staphylococci During the Processing of Hams

Abstract: SUMMARY Staphylococci are destroyed during the heat processing of both smoked and fully cooked hams. Although these organisms are capable of growth in the presence of sodium chloride, sodium nitrate, and sodium nitrite in the concentrations used in cored meats, they are readily destroyed in the presence, as well as the absence, of these agents at a temperature of 137° F. Twenty‐two of 53 strains of Staphylococcus aureus were killed in excess of 99% after 10 min exposure at this temperature. Thirty‐one strains … Show more

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