Microbiological examinations were made on 181 packages of sliced luncheon meats which were collected over a period of 21 months. Packages were obtained from 3 stores. Samples from 26 packages developed defects (sour, yeasty or musty, and sliminess) after storage for 3 to 7 days at 3° to 7.5° C; most of these originated from only one of the three stores.

Microbial counts on several spoiled samples, especially pickle loaf and macaroni-cheese loaf exceeded 2 billion/sq. inch.

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Author notes

1Contribution No. 378, Department of Bacteriology, Kansas Agricultural Experiment Station, Manhattan.