Survival and growth of Listeria monocytogenes and Staphylococcus aureus on conventional and low‐sodium bacon—A short communication

• Published in: Journal of food safety 2019-10, Vol.39 (5), p.n/a
• Main Authors: Shin, Yeseul, Kim, Eungyung, Lee, Huyong, Beuchat, Larry R., Ryu, Jee‐Hoon, Kim, Hoikyung
• Format: Article
• Language: English
• Subjects: Bacon; Food irradiation; Food processing industry; Food safety; Listeria; Listeria monocytogenes; Pathogens; Populations; Safety; Sodium; Staphylococcus aureus; Survival
• ISSN: 0149-6085; 1745-4565
• DOI: 10.1111/jfs.12675

This study was focused on determining survival and growth characteristics of Listeria monocytogenes and Staphylococcus aureus on conventional (16.7 mg of sodium/g) and low‐sodium (10.7 mg of sodium/g) bacon. The two types of bacon were inoculated with the either L. monocytogenes or S. aureus stored at 4, 12, or 25°C for up to 7 days. Populations of L. monocytogenes and S. aureus did not change significantly on bacon stored at 4 and 12°C, regardless of sodium content. L. monocytogenes remained at 1.0–1.5 log cfu/g of conventional bacon stored at 25°C for 7 days but increased to 3.5 log cfu/g on low‐sodium bacon stored for 4 days. Within 1 and 3 days at 25°C, S. aureus increased, respectively, to 4.5 log cfu/g and 7.3 log cfu/g of low‐sodium bacon. Within 7 days at 25°C, populations increased to 8.1 log cfu/g of low‐sodium bacon and 3.7 log cfu/g of conventional bacon. This study shows that L. monocytogenes can grow on low‐sodium bacon stored at 25°C. S. aureus can grow on bacon stored at 25°C, regardless of sodium content, but the presence of 16.7 mg of sodium/g, compared to 10.7 mg/g, retards the rate of growth. Practical applications At 25°C, L. monocytogenes and S. aureus grew more rapidly on low‐sodium bacon than on conventional bacon. Low‐sodium bacons increase concern for microbiological safety. Storage of conventional and low‐sodium bacon at 25°C enables growth of both pathogens. Appropriate temperature for storage is more critical to enhance the microbiological safety of bacons rather than amount of sodium added.