Sodium Chloride and Pathogenic Bacteria in a Vacuum-Packed Minced-Meat Product

Development of Bacillus cereus , Salmonella enteritidis , Salmonella typhimurium and Yersinia enterocolitica in vacuum-packed Bologna-type sausage was highly influenced by sodium chloride level (brine concentrations 3.4, 4.5 and 6.0; 2.8 for salmonellae) with none of the bacteria growing at 6.0%. Growth of Staphylococcus aureus was unaffected even by the highest sodium chloride concentration used. Decreasing the storage temperature accentuated the inhibitory effect of sodium chloride on Y. enterocolitica and B. cereus . Initial numbers decreased slowly or remained static in sausage with a high sodium chloride content, when growth did not occur. At the low salt level, at 2-5°C, only Y. enterocolitica was not inhibited until the sodium chloride content was 4.5% and the storage temperature 2°C. At increased, but not unusual temperature, B. cereus could develop at 4.5% (12°C) and S. aureus at all salt levels (8-15°C).