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Updated: Jan 28, 2026

Development and Assessment of Intracellular Infection Models for Staphylococcus aureus
Published on: January 17, 2025
Occurrence of Staphylococcus aureus in and the Moisture Content of Precooked Canned Bacon
Edmund M Powers1, Thomas G Latt1, Douglas R Johnson1
1Food Sciences Laboratory, U.S. Army Natick Research and Development Command, Natick, Massachusetts 01760.
Abstract:
Staphylococcus aureus was found in 9.0% of 221 cans of precooked bacon. The count in 6.9% of the cans exceeded 1000/g and ranged as high as 1.7 × 105/g. Aerobic plate counts were greater than 105/g in 24% of the cans. The maximum moisture to salt ratio (percent moisture divided by percent salt) of 9.0, permitted by Federal Specifications, was exceeded in 73.0% of the cans and ranged from 5.97 to 21.44. This bacon production was rejected for military procurement.
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