Staphylococcus aureus and Escherichia coli in nham (Thai-style fermented pork sausage).
The fate of Staphylococcus aureus and Escherichia coli was determined when they were introduced into ground pork made into nham (Thai-style fermented pork sausage) with or without 0.75 or 1.5% added starter culture. Without starter culture, the numbers of E. coli remained little changed but there was slow multiplication of S. aureus. With 0.75% starter culture, S. aureus was no longer detectable after 48 h and E. coli numbers decreased by 1 log after 96 h. No viable S. aureus or E. coli were recovered after 36 h and 96 h, respectively, when 1.5% starter culture was added. The addition of a starter culture is recommended when making nham.
Petchsing
U
U
Department of Nutrition and Food Management, Oregon State University, Corvallis 97331-5103.
Woodburn
M J
MJ
D000818:Animals; D015169:Colony Count, Microbial; D004926:Escherichia coli / Q000254:growth & development / Q000302:isolation & purification*; D005285:Fermentation; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D008460:Meat; D008461:Meat Products; D013211:Staphylococcus aureus / Q000254:growth & development / Q000302:isolation & purification*; D013552:Swine