Fermentation B Country-style When inoculated with lactic acid Bartholomew, D.T., and S. aureus – growth hams (60% sucrose bacteria, Staphylococcal growth was T.N. Blumer. 1980. and 38% salt) with inhibited. Inhibition of lactic acid bacteria by lactic Staphylococcus added acid bacteria in hams. Journal of Food Science. 45 (3) 420-425, 430. Storage B Growth and Storage time and Hemorrhagic strains grew at Palumbo, Samuel A., E.coli – production of temperatures temperatures as low as 46.4°F (8°C). Jeffrey E. Call, Frankie J. hemorrhagic However, all strains had at least 1 day Schultz, and C. E.coli (including lag time at that minimum temperature. Williams. 1994. Minimum O157:H7) All strains that produced toxin and Maximum eventually did so at temperatures that Temperatures for Growth supported growth. At 50°F (10°C) the and Verotoxin Production shortest time for a 3 log increase was by Hemorrhagic Strains of shown to be 4 days. Journal of Escherichia coli. Food Protection. 58 (4)
Fermentation B – S. aureus growth Country-style hams (60% sucrose and 38% salt) with lactic acid bacteria added When inoculated with lactic acid bacteria, Staphylococcal growth was inhibited. Bartholomew, D.T., and T.N. Blumer. 1980. Inhibition of Staphylococcus by lactic acid bacteria in hams. Journal of Food Science. 45 (3) 420-425, 430. Storage B – Growth and production of hemorrhagic E.coli (including O157:H7) Storage time and temperatures Hemorrhagic E.coli strains grew at temperatures as low as 46.4°F (8°C). However, all strains had at least 1 day lag time at that minimum temperature. All strains that produced toxin eventually did so at temperatures that supported growth. At 50°F (10°C) the shortest time for a 3 log increase was shown to be 4 days. Palumbo, Samuel A., Jeffrey E. Call, Frankie J. Schultz, and C. Williams. 1994. Minimum and Maximum Temperatures for Growth and Verotoxin Production by Hemorrhagic Strains of Escherichia coli. Journal of Food Protection. 58 (4)