The ‘Vacuum Pack’ Method of Packaging Foods in Relation to the Formation of the Botulinum and Staphylococcal Toxins

Abstract

Summary The development of botulinum toxin in smoked fish and of staphylococcal enterotoxin in packed bacon has been demonstrated. It is to be expected that these toxins may be produced in contaminated commercial products stored under conditions which permit substantial growth of the organisms, though formation of enterotoxin is not a predictable sequel to multiplication of staphylococci.

The fate of a toxigenic strain ofStaphylococcus aureusin vacuum-packaged bacon

“…Vacuum-packaged bacon invites abuse by storage at ambient temperature (Kitchell & Ingram, 1963). This was demonstrated forcibly by Thatcher, Robinson & Erdman(1962), who showed that staphylococci reached 108 to 109 per g. in bacon stored anaerobically at 370 C. and that toxin was produced even though the product was organoleptically acceptable.…”

“…However, to cause food poisoning, staphylococci must multiply sufficiently to produce toxin and little is known about the optimum conditions for toxin production (Wilson & Miles, 1964). Thatcher et al (1962) showed that only a small amount of enterotoxin was produced in vacuumpackaged bacon at 37°C. even though the count of staphylococci had reached 109 to 1010 per g. McCoy & Faber (1966) studied the influence of food micro-organisms on staphylococcal growth and toxin production in meat and concluded that staphylococcal numbers cannot be used as an index of toxin formation.…”

THE OCCURRENCE AND GROWTH OF STAPHYLOCOCCI ON PACKED BACON, WITH SPECIAL REFERENCE TO STAPHYLOCOCCUS AUREUS

“…Lacking a suitable method of testing for the enterotoxin, we have not confirmed the possibility of its production under such conditions : this has, however, just been done by Thatcher, Robinson & Erdman (1962).…”

Food Hygiene

“…Keep fingernails clean and short; do not use nail varnish. 4. All cuts or burns on the hands must be covered with a waterproof dressing and then with a glove.…”