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Multiplication of Staphylococcus Aureus in Synthetic Cream Fillings and Pies
Francis D. Crisley, Robert Angelotti and Milton J. Foter
Public Health Reports (1896-1970)
Vol. 79, No. 5 (May, 1964), pp. 369-376
Published by: Sage Publications, Inc.
Stable URL: http://www.jstor.org/stable/4592137
Page Count: 8
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Seven synthetic cream fillings were examined for their ability to support multiplication of added Staphylococcus aureus (enterotoxigenic strain) and their normal flora at room temperature. When prepared with water, all seven supported multiplication of the bacteria present, largely bacilli; in two staphylococci decreased in numbers markedly; in three others the staphylococci decreased slightly; and two supported significant staphylococcal multiplication during incubation for 72 hours. Increasing the number of the staphylococci in the inoculum and neutralizing the pH of the fillings did not result in significant staphylococcal multiplication but increased the ability of the staphylococci to survive in larger numbers in the product. Substitution of milk for water in preparing the fillings, addition of minute amounts of whole egg and combination with pie crusts increased the ability of the fillings to support staphylococcal multiplication. Pies made with synthetic fillings rehydrated only with water supported profuse staphylococcal growth to the extent that they may be hazardous when held at room temperature before being sold.
Public Health Reports (1896-1970) © 1964 Sage Publications, Inc.