THERMAL DEATH TIME OF A STRAIN OF <i>STAPHYLOCOCCUS</i> IN MEAT

Gross, C. E.; Vinton, C.

doi:10.1111/j.1365-2621.1947.tb16410.x

Cited by 5 publications

(8 citation statements)

References 4 publications

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“…If the findings of Gross and Vinton (1947) on the heat resistance of staphylococci in meat is discounted (except for their data on sterilized cured meats), their reported resistances in a variety of systems do not appear to be inconsistent with the results of the present study. The inordinately high level of cells dealt with in thermal resistance studies, combined with the "all-or-nothing" analytical aspects of such a procedure, frequently lead to exaggerated concepts of heat resistance.…”

Section: Discussioncontrasting

confidence: 72%

“…Further, those workers found that the organisms do not grow in pumped hams during the socalled curing neriod (36-38" F) . Earlier findings of Gross and Vinton (1947) were similar. Stritar (1941) reported that temperatures as high as 148°F are not sufficient to destroy enterotoxogenic staphylococci in ham.…”

Section: Growthsupporting

confidence: 82%

“…The previously cited work of Stritar (1941) and of Gross and Vinton (1947) would suggest the necessity for much higher temperatures than are employed in ham processing, particularly moked hams. The present studies are not, however, completely at variance with either of these groups.…”

Section: Discussionmentioning

confidence: 93%

“…Stritar (1941) reported that temperatures as high as 148°F are not sufficient to destroy enterotoxogenic staphylococci in ham. Gross and Vinton (1947), working with a heatresistant staphylococcus (No. 184) obtained from Stritar, conducted extensive studies in broth as well as in cured and uncured meats.…”

Section: Growthmentioning

confidence: 99%

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Studies on the Fate of Staphylococci During the Processing of Hams

Silliker

Jansen

Voegell

et al. 1962

Journal of Food Science

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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 exhibited more resistance, but were destroyed in excess of 99.9% after 60 min at 137°F. The significance of these results in terms of previous studies is discussed.

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Section: Discussioncontrasting

confidence: 72%

Section: Growthsupporting

confidence: 82%

Section: Discussionmentioning

confidence: 93%

Section: Growthmentioning

confidence: 99%

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Studies on the Fate of Staphylococci During the Processing of Hams

Silliker

Jansen

Voegell

et al. 1962

Journal of Food Science

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“…The temperature was measured with thermocouples at the centre and at the outside of a pack of baconburgers during a processing at 70" for 10 min. Heat penetration curves were integrated using the data of Gross & Vinton (1947). The total process value, F:20, was 155 min at the outside and 97 min at the centre.…”

Section: Heat Pasteurizationmentioning

confidence: 99%

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

Gardner¹

1968

Journal of Applied Bacteriology

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SUMMARY The flora of untreated vacuum packed baconburgers which were allowed to spoil at 5, 10 and 22° was dominated by atypical streptobacteria. Corynebacterium spp., micrococci, Bacillus spp. and lactic acid bacteria survived the post‐packing pasteurization treatments. There was no increase in bacterial numbers in 3 weeks at 5°, but at 10 and 22° group D streptococci grew and caused a souring spoilage of the product. Sodium metabisulphite, added to an initial level of 300 p/m SO2 retarded the growth of organisms, but had no qualitative effect on the flora. Of the two methods for extending the shelf life of vacuum packed baconburgers, the addition of SO2 was the safer, as the public health significance of group D streptococci is at present decidedly equivocal.

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The Inhibition and Destruction of Cocci

Baird‐Parker

Holbrook

1971

Inhibition and Destruction of the Microbial Cell

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THERMAL DEATH TIME OF A STRAIN OF STAPHYLOCOCCUS IN MEAT

Cited by 5 publications

References 4 publications

Studies on the Fate of Staphylococci During the Processing of Hams

Studies on the Fate of Staphylococci During the Processing of Hams

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

The Inhibition and Destruction of Cocci

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