A Study of the Lactic Acid Bacteria That Cause Surface Discolorations of Sausages

Sausages prepared from cured, comminuted meats (wieners, bolognas, etc.) are subject to several types of spoilage, the majority of which are mani-fested by a visual change in color of the product. Most, but not all, of these discoloration problems are known to be of microbial origin. One of the types of spoilage is due to bacterial contamination on the surface of the sausage after processing, which, under appropriate conditions, results in a change in color of the cured meat pigment to a dull green, and thence to a faded color. This change may occur on the uncut surface, as in the case of wieners or other small sausages, or on the sliced surface of such products as bolognas, luncheon meat loaves, and other cold cuts. The first evidence of spoilage is the appearance of small greenish spots on the damp surfaces of the product, which tend to spread and cover the entire surface in due time if favorable conditions are present. Accompanying the surface dis-coloration, a slight "greasy " or slimy appearance of the product may be noted in most cases. The discoloration usually penetrates the sausage to a depth of 1