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Updated: Jan 28, 2026

Development and Assessment of Intracellular Infection Models for Staphylococcus aureus
Published on: January 17, 2025
Recovery of Viable Staphylococcus aureus in Corn and Green Beans Stored at Ambient Temperature
Mary K Bilmanis1, Cleve B Denny1
1National Food Processors Association, 1133 Twentieth Street, N.W., Washington, D.C. 20036.
Abstract:
Staphylococcus aureus was recovered from post-process inoculated commercially canned green beans after periods of up to 6 weeks of storage and from inoculated commercially canned corn after up to 26 weeks of storage under various conditions. Variance in duration of viability of the culture was apparently due to intrinsic factors of the food and presence of inoculated competing organisms. Drying of the inoculated corn had no effect on viability of the test culture, but drying shortened its length of viability in green beans.
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