Survival of Bacteria in "Soul Foods" at 10-Centigrade

The fate of naturally occurring and added bacterial pathogens was determined in "soul foods" purchased at local supermarkets and farm families while the foods were stored under conditions simulating those used for retail distribution, home storage, and preparation before use. Viable count determinations for 10 samples at the end of a 5-day period at 10 C showed considerable decreases in comparison to the inoculum size, indicating that growth was not promoted. Escherichia coli survived in all the food samples but the populations decreased by 1 to 9 log cycles/g of food. Salmonella typhimurium survived in 59% of the food samples. Except for farm family collard greens and sausage (encased), Staphylococcus aureus remained viable in all of the foods tested an d was the only survivor in cracklings (cooked) obtained from both sources. Clostridium perfringens was detected in farm family sweet peas and 23% of the pig offal samples.