The Occurrence and Significance of Pseudomonas in Wiltshire Bacon Brines

Pseudomonas spp. in Wiltshire bacon cover brines taken from seven bacon factories were enumerated at regular intervals over six months. There were differences between factories as assessed by the geometric mean counts (12–2907/ml) or by the percentage of samples exceeding 10 3 /ml (0–75%). Heavy pseudomonad contamination of brines was associated with large populations of Pseudomonas spp. on fresh pork carcasses and vice versa. The curing of defrosted pork carcasses also led to high Pseudomonas spp. counts in brines. The average time for 90% reduction in a Pseudomonas population in brine was 35 d. These data can aid interpretation of the Pseudomonas count of bines when it is used as a part of microbiological quality control. A set of advisory standards proposed.