Microbiological characteristics of precooked, vacuum-packaged uncured beef and pork. Academic Article uri icon


  • Microbiological examination of 29 packages of precooked, vacuum-packaged beef and pork products purchased at local and regional supermarkets along with 110 packages of precooked, vacuum-packaged, sliced roast beef obtained from a major meat processor did not disclose the presence of Escherichia coli, coagulase-positive Staphylococcus aureus, Clostridium perfringens or Salmonella. The effects of storage temperature and length of storage on the microflora of 110 packages of sliced roast beef were determined at specific intervals of storage up to 84 days at 1 and 5C, and up to 28 days at 10C. The microflora of samples stored at 1 and 5C was dominated by Lactobacillus spp. when examined on day 28 and throughout the remainder of the 84-day test period. The microflora of samples held at 10C was dominated by Lactobacillus spp. until late in storage when Hafnia alvei became a major portion of the bacterial population. Precooked, sliced roast beef had a longer shelf life in laboratory controlled evaluations when stored at 1C as opposed to 5 or 10C.

published proceedings

  • Meat Sci

author list (cited authors)

  • Anderson, M. L., Keeton, J. T., Acuff, G. R., Lucia, L. M., & Vanderzant, C.

citation count

  • 6

complete list of authors

  • Anderson, ML||Keeton, JT||Acuff, GR||Lucia, LM||Vanderzant, C

publication date

  • January 1989