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References (5)
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A. Peterson, J. Black, M. Gunderson (1962)
Staphylococci in CompetitionApplied Microbiology, 10
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E. Casman, D. McCoy, P. Brandly (1963)
STAPHYLOCOCCAL GROWTH AND ENTEROTOXIN PRODUCTION IN MEAT.Applied microbiology, 11
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Preservation of minced meat with sulphur dioxideC.S.I.R.O. Food Pres. Quarterly, 23
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A. Baird‐Parker (1962)
AN IMPROVED DIAGNOSTIC AND SELECTIVE MEDIUM FOR ISOLATING COAGULASE POSITIVE STAPHYLOCOCCIJournal of Applied Microbiology, 25
- Publisher
- Oxford University Press
- Copyright
- "Copyright © 1966 Wiley Subscription Services, Inc., A Wiley Company"
- ISSN
- 1364-5072
- eISSN
- 1365-2672
- DOI
- 10.1111/j.1365-2672.1966.tb03495.x
- Publisher site
- See Article on Publisher Site
Abstract
Summary. The bacteriology of pork and beef sausages, with and without metabisulphite preservative, when stored at room temperature and 3—5° is described. The preservative has a marked effect on microbial growth in sausages stored at room temperature, particularly with regard to the organisms found on plates incubated at 37°. Of the latter, coli‐aerogenes and other Gram negative organisms were the most inhibited by the preservative.
Journal
Journal of Applied Microbiology – Oxford University Press
Published: Dec 1, 1966