Growth of pathogenic bacteria in sliced vacuum-packed bologna-type sausage as influenced by temperature and gas permeability of packaging film

Studies on sliced vacuum-packed Bologna-type sausage showed that some pathogenic bacteria may develop quickly at refrigeration temperatures. Yersinia enterocolitica grew rapidly even at 5°C, reaching 10⁶ g^?1 within 2 weeks. Other bacteria did not grow at 5°C, Staphylococcus aureus and Bacillus cereus grew at 8°C and Salmonella typhimurium and Salmonella enteritidis but not Clostridium perfringens grew at 12°C. Therefore even at temperatures which may be found in commercial refrigerators, growth of pathogenic bacteria is possible to levels which have been shown to represent a hazard to health. Gas permeability of the packgging film had relatively little effect.