Search

The halal food market is globally growing along with the increased risk of adulteration. We proposed an amplification-free and mix-to-read CRISPR-Cas12-based nucleic acid analytical strategy allowing rapid identification and analysis of pork components, thus enriching the toolbox for ensuring halal food authenticity. We designed and optimized guide RNA (gRNA) targeting the pork cytochrome b (Cyt b) gene. gRNA allowed specific identification of the target Cyt b gene from pork components followed by activation of Cas12 protein to abundantly cleave single-stranded DNA probes with terminally labeled fluorophore and quencher groups, thus turning on fluorescence. The presence of the pork Cyt b gene thus can be mix-and-read- and only-one-step-detected, which may indicate the risk of halal food adulteration. The method allowed specific discrimination of pork meat from beef, mutton, and chicken and yielded a detection limit of 2.7 ng/μL of total DNA from pork meat. The reliability of the method was tested using the following processed meat products: halal foods beef luncheon meat and spiced beef and non-halal foods sausage and dried pork slices. The CRISPR-Cas12-based nucleic acid test strategy is promising for rapid food authentication.

The effect of addition moringa leaves extract (MLE) on physical, chemical and sensory properties of luncheon was investigated. Luncheon samples were supplemented with 0.5, 1.0 and 1.5% of MLE. Results showed that supplementation of luncheon with MLE increased its content of protein, fiber and antioxidants. Protein content ranged from 8.49% in control to 10.90% in luncheon sample with 1.5% MLE. Total phenolic content of MLE was ranged from 65 to 67 mg/100g (as Gallic acid equivalent) while, the scavenging effects of 100 µl of MLE were ranged from 79.51 to 88.57%. The thiobarbituric acid number (TBA) values increased for all the investigated luncheon samples gradually during storage period. The highest value for TBA was noticed in L1 (control sample 1) (0.5239) after four weeks of cold storage while, the lowest value was observed with luncheon meat containing 0.01% butylated hydroxytoluene (BHT) (L2) (0.1251) at zero storage. The total polyphenol contents and antioxidants activity increased in luncheon meat after the addition of moringa leaves extract. All the luncheon meat samples containing moringa leaves extract were generally acceptable.

Nowadays, there is a great interest regarding demand for foods with low-fat meat products to decrease the risk of nutritional diseases. Several strategies had been reported to reduce fat contents of meat products. The term fat replacer is used to describe a wide variety of products that replace some or all of the fat in foods. In the last years, chicken luncheon meat became one of the most commonly widely marketed and distributed meat products all over the world due to its delicious taste and cheap price. In this study, the chemical quality of the chicken luncheon meat produced either by; sun flower oil, sun flower oil and sodium alginate, sun flower oil, sodium alginate and rice flour, sun flower oil, sodium alginate, rice flour and gum Arabic as fat replacers was evaluated according to market reference toward production of new chicken meat luncheon of low fat, cholesterol and calories. The results revealed that application of fat replacers in cooked chicken luncheon meat enhanced the quality of saturated, monounsaturated and polyunsaturated fatty acids improving its nutritional value.

Background. Since the beginning of humanity, the global burden of foodborne disease has had a decimating effect on populations, with biogenic amines (BAs) and aflatoxins in meat products implicated. While many developed countries have legitimized safety levels for BAs using evidence-based guidelines to attain high food quality standards for consumers of meat products, developing countries are still battling against poor food quality checking. Purpose. This study examines the level of health risk of biogenic amines and aflatoxin in meat products by extracting and estimating their residues and determining their indices as a way of monitoring the potential health impacts of these residues on consumers of meat products. Methods. A total of 40 imported meat products sampled and randomly collected, representing imported luncheon meat, hot dog sausages, corned beef, and minced meat. Using recommended laboratory protocols, eight residues of BAs and aflatoxins were extracted. Results. Eight BAs, histamine, tyramine, tryptamine, cadaverine, putrescine, β-phenyl ethylamine, spermine, and spermidine, were extracted and determined in all tested samples. Tyramine levels in luncheon meat were found to be significantly higher than in other meat products, while significantly high cadaverine levels were reported in corned beef samples. The results of biogenic amine index (BAI) revealed that the quality of imported minced meat and imported hot dog samples was good (BAI 5 µg/kg) in imported luncheon meat and imported hot dog meat samples. Conclusion. The general results indicate that testing meat products for biogenic amines and aflatoxins is a very good indicator for monitoring the freshness and quality of meat products.

A total of 396 food samples (ready-to-eat meat and poultry products; shellfish and finfish products; some raw shell and finfish and meat products; salads and coleslaws; baked confectionary) was purchased from local retail outlets and examined for the presence of motile aeromonads. Of the food categories tested, shellfish had the highest incidence, with 66% positive. Vegetable products, luncheon meat, salami, pate, and poultry products had very low incidences, and no motile aeromonads were found in baked confectionary, some of which contained whipped cream. Beef, pork, lamb, sausage, and finfish products had incidences above 20%. Most of the strains isolated were Aeromonas hydrophila . Given the reported distribution, a public health problem may exist if motile aeromonads do cause gastrointestinal disease.

Title 9 of the Code of Federal Regulations establishes prescribed thermal treatment for a variety of meat and poultry products. These requirements are to ensure the destruction of harmful microorganisms and viruses that cause diseases in humans and livestock. The information presented in this review provides information relative to the current procedures used by the Food Safety and Inspection Service (FSIS) for monitoring the adequacy of heat treatment of meat and poultry products; and the research activities that have been and are currently being conducted to develop new and/or improved methods for determining the maximum internal temperature of meat and poultry products. Currently, FSIS is using a protein "Coagulation Test" for monitoring the maximum internal temperature (MIT) of both beef and pork products heat processed to temperatures lower than 65°C; a residual "Acid Phosphatase Activity Method" for determining the MIT of canned hams, canned picnics and canned luncheon meat, and a third method, known as the "Bovine Catalase Test", for the determination of catalase which gives a pass/fail indication at a cooking temperature of 62.8°C for rare roast beef and cooked beef. Since 1957, several attempts have been made to develop new and/or improved methods. These include an evaluation of the enzyme systems and various physical techniques. The lack of new and/or improved methods is not due to the lack of research efforts in this area, as evidenced by this review. The challenge is the development of a method which can accurately determine within ± 1.0°C the endpoint temperature in the temperature range (67.8 - 70.0°C) that is of most interest to FSIS.

This study aims to design metal food packaging with hazard analysis critical control point (HACCP). First, theory of HACCP was introduced in detail. Taking empty cans provided by Wuxi Huapeng Food Packaging Company as an example, we studied migration of bisphenol compounds in coating of food can to food stimulant. Moreover, packaging design of luncheon meat can was taken as an example to confirm whether HACCP system could effectively control migration of phenolic substance. Results demonstrated that, coating of such empty were more likely to contain multiple bisphenol compounds such as bisphenol A (BPA), and bisphenol A diglycidyl ether (BADGE) was considered as the leading bisphenol pollutant; food stimulant of different types, storage temperature and time could all impact migration of bisphenol compounds. HACCP system was proved to be effective in controlling hazards of phenolic substance in luncheon meat can and could reduce various phenolic substance indexes to an acceptable range. Therefore, HACCP can control migration of phenolic substance and recontamination of food and thus ensure food safety.

Listeria monocytogenes has long been associated with ready-to-eat foods, particularly with deli products. A retail deli is full of potential niches for L. monocytogenes to establish, and this poses a significant sanitation challenge. Retail sliced deli meat products, also known as luncheon meat or cold cuts, are subject to long home storage times under refrigerated conditions where L. monocytogenes can multiply; these commonly consumed ready-to-eat meats are high risk for getting cross-contaminated in the retail deli environment and causing listeriosis. This review considers elements of the retail deli environment which can affect the prevalence and persistence of L. monocytogenes that may lead to contamination of sliced meat, as well as the specific attributes associated with L. monocytogenes isolated from deli environments and decontamination measures assessed to reduce L. monocytogenes prevalence in deli environments. In deli environments, the ratio of L. monocytogenes to Listeria spp. is 2.4:1, and L. monocytogenes is found twice as frequently on non-food contact surfaces compared to food contact surfaces. Elements that may affect the likelihood of this pathogen persisting in the deli environment are sanitizer tolerance and biofilm formation ability; it is found that there are no differences in sanitizer tolerance between transient and persistent deli strains, but biofilm formation is a trait linked to persistence in L. monocytogenes isolated from delis. A major virulence factor in L. monocytogenes, full length internalin gene inlA, has a higher prevalence in retail deli isolates compared to the studied prevalence in all food isolatesbut closely resembles the prevalence in clinical isolates, suggesting that the retail deli is a major source of clinically recognized listeriosis cases. To combat this pathogen, the merits of daily intervention as well as deep cleans are discussed; increased employee commitment to cleaning programs and a greater food safety culture are related to improved retail deli cleanliness.

High sodium intake increases blood pressure and consequently increases the risk of cardiovascular diseases. In Australia, the best estimate of sodium intake is 3840 mg sodium/day, almost double the World Health Organization (WHO) guideline (2000 mg/day), and processed meats contribute approximately 10% of daily sodium intake to the diet. This study assessed the median sodium levels of 2510 processed meat products, including bacon and sausages, available in major Australian supermarkets in 2010, 2013, 2015 and 2017, and assessed changes over time. The median sodium content of processed meats in 2017 was 775 mg/100 g (interquartile range (IQR) 483&ndash, 1080). There was an 11% reduction in the median sodium level of processed meats for which targets were set under the government&rsquo, s Food and Health Dialogue (p &lt, 0.001). This includes bacon, ham/cured meat products, sliced luncheon meat and meat with pastry categories. There was no change in processed meats without a target (median difference 6%, p = 0.450). The new targets proposed by the current government&rsquo, s Healthy Food Partnership capture a larger proportion of products than the Food and Health Dialogue (66% compared to 35%) and a lower proportion of products are at or below the target (35% compared to 54%). These results demonstrate that voluntary government targets can drive nutrient reformulation. Future efforts will require strong government leadership and robust monitoring and evaluation systems.

Canned meat products are usually protected against C. botulinum by combinations of heat, NaCl and NaNO2. When meat products are reduced in NaCl for health reasons, they need a higher heat treatment to maintain same level of protection against C. botulinum. We describe a new tool for calculating the F-value, necessary to obtain equivalent safety for canned meat when reduced in NaCl, compared to the original combination of aqueous salt and F–value. The tool is valid for combinations of F–values between 0.51 and 3.25 and aqueous salt between 1.66 and 3.54%. The tool is available at http://dmripredict.dk.

O objetivo deste estudo foi desenvolver duas formulações de apresuntado contendo farinha de yacon e extrato de frutanos de yacon visando obter produtos de melhor qualidade nutricional e ricos em fibras alimentares. Os apresuntados foram elaborados substituindo-se a fécula de mandioca (1,73%) pela farinha de yacon e a água da formulação (37,85%) pelo extrato aquoso de frutanos. Os efeitos dessas substituições nas qualidades tecnológicas e sensoriais dos apresuntados foram avaliados comparando-os com um controle. Os resultados obtidos demonstraram existirem diferenças significativas entre as formulações e evidenciaram que a adição da farinha de yacon ao apresuntado originou uma formulação com menor teor de sódio, índice de amarelo, tonalidade, dureza, flexibilidade, adesividade e menores notas nos quesitos sabor e impressão global. Entretanto revelaram que o apresuntado elaborado com extrato de frutanos apresentou uma aceitabilidade semelhante ao controle, porém com menor dureza e maiores teores de potássio e fibras, originando um produto cárneo benéfico à saúde. The objective of this study was to develop two luncheon meat formulations containing yacon flour and yacon fructan extract, in order to obtain products with improved nutritional quality and rich in dietary fiber. The luncheon meats were prepared replacing the cassava starch (1.73%) with yacon flour, and the water used in the formulation (37.85%) with the aqueous fructan extract. The effects of these substitutions on the technological and sensory qualities of the luncheon meats were evaluated, comparing them with a control. The results obtained showed there were significant differences between the formulations. The addition of yacon flour to the luncheon meat resulted in a formulation with a lower sodium content, yellow index, hue, hardness, flexibility and adhesion and lower scores for the items of taste and overall impression. However, they showed that the luncheon meat prepared with the fructan extract presented an acceptability similar to that of the control, but with reduced hardness and higher levels of potassium and fiber, resulting in a meat product beneficial to the health.

Summary The different effects of pasteurization and fermentation on sulphamethazine (SMZ) and sulphachlorpyridazine (SCP) were investigated in two common German meat products, luncheon meat and raw fermented sausages. There was no decrease in sulphonamide concentration (5 μg g-1) in luncheon meat during the different stages of processing and storage (4°C up to 27 days). Less than 40% of the initial concentration remained in fermented sausages after ripening for 10 days in a climatized room. The sulphonamide content was reduced only if fermentation was involved in contrast with meat contaminated with other chemotherapeutic residues.

Summary Glucose accumulated in chub packed luncheon meat cooked at 66°C. Glucose was also released from pork starch slurries, but not similar slurries prepared with beef or mutton. The amylolytic activity of pork was not inactivated by heating at 60°C, and this thermostable activity appears to account for the accumulation of glucose in pasteurized chub packed luncheon meat stored under conditions that preclude bacterial growth.

Junk e-mail (spam) is twenty five years old - the first junk e-mail was sent on the Arpanet, the fore runner to the Internet, in 1978. Not that there has been any cracking open of the bottles of bubbly to celebrate. It did not receive the spam designation until ten years ago based on the Monty Python sketch in which customers of a restaurant are offered spam with everything. Ironically, companies that offer anti-spam software are being threatened with breach of trademark litigation if they include the word spam in the product title by the company that owns the spam trademark. (for those of you unacquainted with spam, it is a tinned pork luncheon meat that really took off during the Second World War which declined in popularity in the Sixties).

ObjectiveAnalysing dietary data to capture how individuals typically consume foods is dependent on the coding variables used. Individual foods consumed simultaneously, like coffee with milk, are given codes to identify these combinations. Our literature review revealed a lack of discussion about using combination codes in analysis. The present study identified foods consumed at mealtimes and by race when combination codes were or were not utilized.DesignDuplicate analysis methods were performed on separate data sets. The original data set consisted of all foods reported; each food was coded as if it was consumed individually. The revised data set was derived from the original data set by first isolating coded foods consumed as individual items from those foods consumed simultaneously and assigning a code to designate a combination. Foods assigned a combination code, like pancakes with syrup, were aggregated and associated with a food group, defined by the major food component (i.e. pancakes), and then appended to the isolated coded foods.SettingHealthy Aging in Neighborhoods of Diversity across the Life Span study.SubjectsAfrican-American and White adults with two dietary recalls (n 2177).ResultsDifferences existed in lists of foods most frequently consumed by mealtime and race when comparing results based on original and revised data sets. African Americans reported consumption of sausage/luncheon meat and poultry, while ready-to-eat cereals and cakes/doughnuts/pastries were reported by Whites on recalls.ConclusionsUse of combination codes provided more accurate representation of how foods were consumed by populations. This information is beneficial when creating interventions and exploring diet–health relationships.

This study investigates the effect of socioeconomic and demographic variables, nutrition and health related factors, attitudes, and use of nutritional labels on consumers' choice for healthier food products. Seven equations are estimated representing different food types: luncheon meat, milk, cheese, ice cream, salad dressing, dessert, and meats. The results generally indicate that individuals who are less likely to choose a healthier alternative of a food product include: blacks, younger individuals, males, those with smaller households, smokers, those who take less exercise, those who are not on a special diet, those who are less aware about the linkage between diet and disease, those who put more importance on taste when food shopping, and those who less frequently use nutrition panels and labels that describe health benefits on food packages.

The zinc [Zn] content of 71 Egyptian foods were analyzed using flame atomic absorption spectrophotometry (AAS). Levels (mg per kg edible portion) ranged from trace amounts of 1.1 in oranges to 40 in luncheon meat. The daily Zn intake was estimated to be 8.5 mg per adult subject, bread being the major Zn contributor (36%). The phytate concentration was chemically determined in foods of plant origin. Mean [phytate]/[Zn] molar ratios for baladi bread, stewed faba beans and composite food samples amounted to 4.2, 28.0 and 3.46, respectively.

This study was carried out at the College of VeterinaryMedicine, University of Baghdad,for two months, to study the beef luncheon meat in Baghdad city by evalutuation somePhysicochemical and bacteriological features the obtained data revealed the following results:Physicochemical indicated that myoglobin concentration, was low for all sample of meat withno significant differences in marks which were 163.3 – 178.7 mg/100g meat. Total volatilenitrogen (TVN) values were more the allowance limits especially in food and mark whichwere 20.4mgN/100g meat with no significant differences in marks. Thiobarbituric acid (TBA)values and Free Fatty acid (FFA) percentages were withen the allowance limits in all marks.Bacteriological results indicated that total Bacterial count (TPC) were low of meat samplewhich were140 - 220 cfu /g, with significant differences (P

This study explored the effect of texture differences on satiation (ad libitum food intake) in 3 pairs of solid foods. Test products were specially developed luncheon meat, meat replacers and sweets. Each food consisted of a " hard" and " soft" version, expected to lead to different eating rates and consequently to differences in oral sensory exposure time. One hundred and six subjects participated in 7 sessions. During the first sessions, subjects consumed the products ad libitum while watching a movie in a cinema. During the last session, eating rate of all products was measured. Mean intake did not differ significantly between the hard and soft version for any of the products, but subjects who ate more of the soft luncheon meat significantly outnumbered subjects who ate more of the hard version. Eating rate was significantly slower for the hard than for the soft luncheon meat (21 ± 10 vs. 25 ± 13. g/min); no differences were found for the other food types. Ad libitum intake was twice as high in the highest versus the lowest quartile of eating rate (p

e-Caprolactam (CAP) is a monomer of nylon 6 used as food packaging for bologna sausage, turkey blanquettes, fowl breast, pâtes and ham luncheon meat. After polymerization a part of the monomer can remain in the packaging and migrate into the food. The aim of this work was develop and validate a single laboratory method to determine CAP in ethanol 95% that simulates fatty food characteristics. Thus, linear range was 2 to 32 mg/L of CAP, detection and quantification limits were 0.83 and 1.63 mg/L, respectively. Repeatability showed Hor Rat values lower than 2 while recovery range was 97.5 to 106.5%. The method was considered adequate for purpose.

A self-administered food frequency questionnaire (FFQ) was developed to indicate weekly consumption of 64 foods. Reliability, validity, and usefulness of the tool to define a protein eating pattern were determined. Adolescents (N = 1,108) completed the FFQ during the Bogalusa Heart Study. Two-hour and 2-week reliability measures demonstrated consistency of intake of specific foods. Frequency of foods obtained from seven consecutive 24-hour recalls was compared with frequency obtained from the FFQ. A mean 50% agreement for both frequency and quantity of food intake was observed. Geometric means showed differences in mean number of protein foods by age of adolescent but the only significant difference was for beef intake of 15-year-olds. White children reported more servings of beef, cheese, and vegetables with meat than did black children. Black children reported more servings of eggs, luncheon meat, pork, poultry, and total protein than did white children. Boys reported a greater frequency of total protein foods, specifically, eggs, milk, and poultry, than did girls. Significant correlations were noted between low-density-lipoprotein cholesterol and intake of eggs and luncheon meat. We were able to quantitate the reliability and validity of the FFQ and to use it to explore the association of specific eating patterns with cardiovascular disease risk.

Listeria monocytogenes is a common postprocess contaminant on ready-to-eat foods including premade ready-to-eat sandwiches. One popular type of sandwich product is the tortilla wrap, which contains sliced luncheon meats and cheeses rolled within a flour tortilla. This study determined the radiation resistance of L. monocytogenes surface inoculated onto two types of commercially available wheat flour tortillas, processed cheese slices, and deli turkey meat. The D 10 -values for L. monocytogenes (the radiation dose required to inactivate 1 log of the pathogen) were 0.27 kGy when inoculated onto two flour tortilla types, 0.28 and 0.30 kGy when inoculated onto two types of sliced processed cheeses, and 0.58 and 0.65 kGy when inoculated onto two types of sliced deli turkey meat. When two types of tortilla wraps were assembled from the individual components and L. monocytogenes was inoculated into the interfaces between the individual components, the D 10 -values were 0.27 to 0.37 kGy in the tortilla and cheese interfaces, 0.33 to 0.41 kGy in the cheese and turkey interfaces, and 0.25 to 0.33 kGy in the turkey and tortilla interfaces. The ability of ionizing radiation to reduce pathogen levels on the complex tortilla, cheese, and luncheon meat product was limited by the higher radiation resistance of L. monocytogenes when inoculated onto the ready-to-eat turkey-meat component.

The aim of the study was to assess the fat content in selected animal-origin products (ie. black pudding, luncheon, wiener, bacon) as well as certified reference material (MUVA RM700 Boiled Sausage) using two analytical methods. One of them was the fat extraction using a Soxhlet technique, and the other one - the extraction using carbon dioxide in supercritical state. Methods based on Soxhlet extraction have been and are at present used as reference. This conventional method is cheap and accurate, and this is why it has been the most used extraction technique worldwide for a number of decades. On the other hand some modern methods of fat determination are needed. Supercritical Fluid Extraction is quick, safe, and it eliminates any hazardous chemicals or solvents used in traditional extraction methods. For this purpose we used TFE 2000 fat analyzer (LECO Corporation). For the methods used the following validation parameters were determined: accuracy, precision, intermediate precision, correctness. The fat content in black pudding and luncheon meat ranged from 11.5 ± 4.5 g/100g (TFE) to 12.1 ± 0.0 g/100g (Soxhlet) and from 13.2 ± 0.5 g/100g (Soxhlet) to 13.8 ± 0.7 g/100g (TFE), respectively. For wiener samples we received values between 15.7 ± 0.4 g/100g (TFE) to 17.8 ± 0.1 g/100g (Soxhlet). The fat content in bacon samples ranged from 48.2 ± 2.5 g/100g (TFE) to 48.7 ± 0.7 g/100g (Soxhlet). The results received remain consistent with the values given in the Polish “Food Composition Tables”. The application of the methods described above for the determination of fat content in animal - derived products is dependent ie.: on the purpose of analysis, the amount of fat in food product sample and the time for receiving the results.

A 10: Preformed pouches are widely used in the packaging of food items. As the volume of product increases, manufacturers turn to form-fill-seal (ffs) equipment to meet the demands of increased productivity. If flat items such as slices of luncheon meat are involved, they can be packaged on machines that form flat pouches around the product. However, high profile products are not suited for such package formation. They must be placed in a tray or a formed blister. Many such items are packaged in rigid trays (10 mils +), either preformed or made in line. The cost of such a package is very high and cannot be justified in many instances. The use of a flexible forming web reduces material cost and speeds production.

A 27: A large variety of processed meat products are sold under the collective name of “luncheon meat.” A good portion of luncheon meats are sold prepackaged in the supermarket. This is not meant to deprecate the more traditional sale at the local deli or the growing activity at the supermarket deli counter. The consumer very often prefers to have bologna sliced specifically for his (or her) demand. It must be realized that both modes of marketing will survive for some time and actually compliment one another.

Studies on detection of lard in certain locally processed and imported meat products were carried out. The data showed that the palmitic acid enrichment factor could be used in detecting lard in meat products, as it markedly increases as lard percentage is increased. The data for unsaponifiable components revealed that beef luncheon meat contained a high percentage of lard, reaching 7% or more. Moreover, corned beef was shown to contain not less than 3% lard. Meanwhile, frankfurter-type sausages contained a rather high level of lard, reaching 13% or more. Based on IR data, imported meat products contained an ascending order of lard contamination; namely, 3%, 6% and 13% or more in corned beef, beef luncheon meat and frankfurter-type sausages, respectively.

Beliefs about the health value of 22 selected country (native) and store‐bought foods and preference (degree of like or dislike) for these foods were examined among 208 northern native Canadians (Indian and Metis) representing three generations (adolescents and young adults, middle adults, older adults). Ratings were obtained by use of five‐point Likert‐type scales presented in pictorial format. Of the 22 foods studied highest health value scores were assigned to vegetables, fruits, fish, and country meats, and lowest were assigned to modern snack foods. Preference scores were highest for moose, bannock, and caribou, and lowest for luncheon meat. Statistically significant differences (P < 0.05) among the three generations were found in the health scores of 9 foods and in the preference scores of 8 foods. Of the three age groups, older adults were least skeptical of the health value of modern snack foods. Northern native people perceive differences in the health value of foods. Preference for country foods...

Process pasteurization values for reference temperature 70 degrees C (P70) were calculated from the temperature profiles of 250 g luncheon meat chubs cooked under experimental conditions. A simple equation relating Process P70-value and the time and temperature of cooking was derived. With minimal cooking (P70 = 40) the surviving microflora (10(3)/g) wad dominated by species of Lactobacillus, Brochothrix and Micrococcus. These organisms were destroyed by more intensive cooking (P70 = 105), leaving a flora (10(2)/g) composed of Bacillus and Micrococcus species. The spoilage that developed after 14 d storage at 25 degrees C reflected the severity of the heat treatment received by each chub: with P70 between 40 and 90, a Streptococcus spoilage sequence occurred; with P70 between 105 and 120, a Bacillus/Streptococcus spoilage sequence occurred; with P70 of 135 and above, a Bacillus spoilage sequence occurred. Cooking to a P70 = 75 was adequate to reduce the surviving microflora to the 10(2)/g level associated with current good manufacturing practice.