Ten different brands of self-service, prepackaged shipped-in fresh pork sausage (227 packages) were purchased during 22 months from 4 large volume stores. Bacterial counts at purchase ranged from 10,000 to 180 million per g. Samples taken from packages and stored at 3 to 7.5 C. for 3 to 7 days showed a wide range of bacterial populations, varying from fewer than 100,000 to more than 2 billion per g. Microbacteria and lactobacilli dominated the flora in the majority of packages of wrapped-roll sausages; conversely, Pseudomonas-Achromobacter types dominated in most of the skinless link type sausages.
1Contribution 404, Dept. of Bacteriology, Kansas Agr. Exp. Sta., Manhattan.