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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