Observations on the Microflora of Vacuum Packed Sliced Cooked Meat Products

Summary. Bacterial contamination of vacuum packed sliced cooked meats occurred mainly on the slicing and packaging line. Various types of these products were examined after packing, after 1 week storage at 8° and near the end of their shelf life. From products of 2 brands sampled at the retailer 153 cultures were isolated and identified. The relative growth rates of most of these strains were determined at 8 and 20°. Unclassified strepto‐bacteria constitute the most important component of the microflora of vacuum packed cooked meats. With a number of strains, growth experiments in vacuum packed sliced berliner sausage were made to study the effects of temperature, % of brine, pH and nitrite. The shelf life of vacuum packed sliced cooked meats would be improved if contamination with unclassified streptobacteria could be prevented. This presumably can be achieved if cooked meats were handled and sliced in an area strictly separated from raw cured meats.