Presented at the 44th Annual Meeting of the Institute of Food Technologists, Anaheim, CA, June 1984.
Fate of Sfaphylococcus aureus in Reduced Sodium Fermented Sausage
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 50, Issue 2, pages 316–320, March 1985
How to Cite
MARCY, J. A., KRAFT, A. A., OLSON, D. G., WALKER, H. W. and HOTCHKISS, D. K. (1985), Fate of Sfaphylococcus aureus in Reduced Sodium Fermented Sausage. Journal of Food Science, 50: 316–320. doi: 10.1111/j.1365-2621.1985.tb13390.x
Journal Paper No. J.-11561 of the Iowa Agriculture and Home Economics Experiment Station, Ames, IA. Project No. 2252.
Mention of any company or product names does not constitute endorsement.
The authors thank Stephanie Kielsmeier for preparation of the manuscript and Steve Niebuhr for his laboratory assistance.
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms reveived 8/6/84, revised 10/l/84, accepted 10/3/84.
Sausage was prepared using three levels of sodium chloride. These sausages were made with a commerical starter culture, and with an inoculum of Staphylococcus aureus, strain Z-88. The sausages containing lower amounts of salt showed faster fermentations at two temperatures, 24°C and 38°C. At both temperatures the sausages containing 1.65% salt showed the least amount of staphylococcal growth followed by the sausages containing 2.415% and 3.3% salt respectively.