Staphylococcus aureus and Escherichia coli in nham (Thai-style fermented pork sausage) |
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Authors: | Urairatana Petchsing Margy J. Woodburn |
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Affiliation: | Department of Nutrition and Food Management, Oregon State University, Corvallis, OR, U.S.A. |
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Abstract: | 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. |
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Keywords: | Nham Fermented sausage Staphylococcus aureus Escherichia coli |
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