Food poisoning potential of pathogens inoculated onto bologna in sandwiches

Extract: Bologna sandwiches inoculated separately with low levels of specific pathogens at time of sandwich preparation to simulate conditions that might occur in home or food service preparation, were stored at 4 degrees, 21 degrees and 30 degrees C for 0, 4, 8 and 25 hours and monitored for growth...

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Bibliographic Details
Published in:Journal of food protection 1978-12, Vol.41 (12), p.953-956
Main Authors: Paradis, D.C, Stiles, M.E
Format: Article
Language:English
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Summary:Extract: Bologna sandwiches inoculated separately with low levels of specific pathogens at time of sandwich preparation to simulate conditions that might occur in home or food service preparation, were stored at 4 degrees, 21 degrees and 30 degrees C for 0, 4, 8 and 25 hours and monitored for growth of pathogens. All pathogens, except Clostridium perfringens, were capable of significant growth after more than 8 hours of incubation at 30 degrees C, but not at 4 degrees or 21 degrees C. Results indicate that bologna in sandwiches under these experimental conditions would only become a potential vehicle for food poisoning under almost unrealistic conditions of handling and storage
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X-41.12.953