Interaction of salt, pH, and temperature on the growth and survival of salmonellae in ground pork.
The interaction of temperature, pH, and NaCl concentration on the growth and survival of several strains of salmonellae has been determined in broth and ground pork. Growth of 23 strains occurred in broth at 30 C over a wide range of pH-NaCl combinations; at 10 C, growth was limited to only a few combinations. Cultures which would not grow at 10 C because of the pH-NaCl effect survived for long periods, however. In contrast, cultures which would not grow at 30 C remained viable for only a short time. Results in fresh ground pork were in close agreement with the broth studies. Salmonellae would not grow in ground pork stored at 4 C but would grow in pork containing 3.5% salt stored at 10 C. Salmonellae grew competitively with the natural background flora at 10 C even when the salmonellae constituted less than 5% of the initial flora, and the background flora would grow at a lower temperature than the salmonellae. The data show that, whereas decreasing temperatures increase the inhibitory effects of pH and NaCl, they decrease the lethal effects.
D005455:Fluorescent Antibody Technique; D005516:Food Microbiology; D005519:Food Preservation; D006863:Hydrogen-Ion Concentration; D008460:Meat; D009573:Nitrites / Q000494:pharmacology; D012475:Salmonella / Q000254:growth & development / Q000302:isolation & purification; D012486:Salmonella typhimurium / Q000254:growth & development / Q000302:isolation & purification; D012965:Sodium Chloride / Q000494:pharmacology*; D013696:Temperature
D009573:Nitrites; D012965:Sodium Chloride