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Bacteriological Evaluation of Some Luncheon Meats in the Canadian Retail Market
1Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada.
Abstract:
Four types of luncheon meats, bologna, chicken loaf, ham, and macaroni cheese, each manufactured by four different companies, were purchased from four major retail outlets in Ontario over a period of 16 weeks during the summer of 1975. Bacterial evaluation included determination of total aerobic plate count, coliforms, Escherichia coli , Staphylococcus aureus , Clostridium perfringens , salmonellae, and enterococci. Bacteria of public health significance were not a problem except for a high incidence of enterococci in all samples. S. aureus counts exceeded 1000/g in 20% of 30 positive samples out of a total of 159 samples. Total aerobic plate counts exceeded 5,000,000/g in 46.5% of the samples. Wide variation in bacteriological quality of the products between manufacturers was found.
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