Mansfield J M, Farkas G, Wieneke A A, Gilbert R J
J Hyg (Lond). 1983 Dec;91(3):467-78. doi: 10.1017/s0022172400060514.
The growth of an enterotoxin A producing strain of Staphylococcus aureus in corned beef was investigated. In the inoculated 6 lb. canned product the bacteria spread throughout the meat and attained high numbers. The rate of spread of the organisms was related to the temperature and length of storage of the cans and the numbers of bacteria inoculated. Cans which had been stored for more than four months showed high counts of the bacteria throughout the meat. It was noted that with the long term contaminated product counts of S. aureus on some selective media may give falsely low results. Numbers of S. aureus on meat inoculated by handling after removal from the can were initially extremely variable. More uniform distribution and higher counts were attained only if the meat was exposed for some hours at ambient temperature or above. The significance of the results to the investigation of outbreaks of food poisoning suspected of being associated with canned corned beef is discussed.
对一株产肠毒素A的金黄色葡萄球菌在腌牛肉中的生长情况进行了研究。在接种的6磅罐装产品中，细菌扩散至整块肉并大量繁殖。微生物的扩散速度与罐头的储存温度、储存时长以及接种的细菌数量有关。储存超过四个月的罐头在整块肉中都显示出高细菌计数。值得注意的是，对于长期受污染的产品，在某些选择性培养基上金黄色葡萄球菌的计数可能会给出错误的低结果。从罐头中取出后经处理接种的肉上金黄色葡萄球菌的数量最初差异极大。只有当肉在环境温度或更高温度下暴露数小时，才能实现更均匀的分布和更高的计数。讨论了这些结果对疑似与罐装腌牛肉相关的食物中毒暴发调查的意义。
