Dempster J F, Kelly W R
J Hyg (Lond). 1973 Sep;71(3):565-75. doi: 10.1017/s0022172400046556.
Pork was cured by (a) the Wiltshire method and (b) a hygienic sweet cure process. Representative samples of both bacons were inoculated at ;low' density (10(3) organisms/g.) and ;high' density (10(6) organisms/g.) with a toxin-producing strain of Staphylococcus aureus, ;High' and ;low' density samples of both bacons were each stored at 5 degrees C. for 42 days and 15 degrees C. for 21 days.Results indicated that the test organism at high inoculum density grew slowly in both bacons at 5 degrees C. The organism survived at 5 degrees C. in both ;low density' bacons. At 15 degrees C. the test organism grew; growth being more pronounced in the ;hygienic' than in Wiltshire bacon.
猪肉分别采用（a）威尔特郡方法和（b）卫生甜腌法进行腌制。两种培根的代表性样本分别以“低”密度（10³个生物体/克）和“高”密度（10⁶个生物体/克）接种产毒素金黄色葡萄球菌菌株。两种培根的“高”密度和“低”密度样本分别在5℃下储存42天和在15℃下储存21天。结果表明，高接种密度的受试微生物在5℃下在两种培根中生长缓慢。该微生物在两种“低密度”培根中于5℃下存活。在15℃下，受试微生物生长；在“卫生”培根中的生长比在威尔特郡培根中更明显。
