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The effect of variation of thermal processing on the microbial spoilage of chub-packed luncheon meat

Authors :
R.G. Bell
Source :
Journal of Applied Bacteriology. 54:249-255
Publication Year :
1983
Publisher :
Wiley, 1983.

Abstract

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.

Details

ISSN :
00218847
Volume :
54
Database :
OpenAIRE
Journal :
Journal of Applied Bacteriology
Accession number :
edsair.doi.dedup.....d8e8642888e8829a4e240ec8f5169683
Full Text :
https://doi.org/10.1111/j.1365-2672.1983.tb02614.x