Survival and growth of Listeria monocytogenes and Staphylococcus aureus on conventional and low‐sodium bacon—A short communication. Issue 5 (27th June 2019)

• Record Type: Journal Article
• Authors: Shin, Yeseul; Kim, Eungyung; Lee, Huyong; Beuchat, Larry R.; Ryu, Jee‐Hoon; Kim, Hoikyung
• Is Part Of: Journal of food safety. Volume 39:Issue 5(2019)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2019-06-27
• Subjects: Food adulteration and inspection -- Periodicals; Food contamination -- Periodicals; Food -- Analysis -- Periodicals; Food -- Microbiology -- Periodicals; Pathogenic bacteria -- Periodicals; Food handling -- Periodicals; Food preservatives -- Periodicals; 664
• DOI: 10.1111/jfs.12675
• Languages: English
• ISSNs: 0149-6085

Abstract

Abstract: This study was focused on determining survival and growth characteristics of Listeria monocytogenes and Staphylococcus aureus on conventional (16.7 mg of sodium/g) and low‐sodium (10.7 mg of sodium/g) bacon. The two types of bacon were inoculated with the either L. monocytogenes or S. aureus stored at 4, 12, or 25°C for up to 7 days. Populations of L. monocytogenes and S. aureus did not change significantly on bacon stored at 4 and 12°C, regardless of sodium content. L. monocytogenes remained at 1.0–1.5 log cfu/g of conventional bacon stored at 25°C for 7 days but increased to 3.5 log cfu/g on low‐sodium bacon stored for 4 days. Within 1 and 3 days at 25°C, S. aureus increased, respectively, to 4.5 log cfu/g and 7.3 log cfu/g of low‐sodium bacon. Within 7 days at 25°C, populations increased to 8.1 log cfu/g of low‐sodium bacon and 3.7 log cfu/g of conventional bacon. This study shows that L. monocytogenes can grow on low‐sodium bacon stored at 25°C. S. aureus can grow on bacon stored at 25°C, regardless of sodium content, but the presence of 16.7 mg of sodium/g, compared to 10.7 mg/g, retards the rate of growth. Practical applications: At 25°C, L. monocytogenes and S. aureus grew more rapidly on low‐sodium bacon than on conventional bacon. Low‐sodium bacons increase concern for microbiological safety. Storage of conventional and low‐sodium bacon at 25°C enables growth of both pathogens. Appropriate temperature for storage is more critical to enhance the microbiological safety of bacons rather than amount of sodium added.