Bacteriological Quality of Delicatessen Foods: Are Standards Needed?

Abstract

Surveillance of seven types of delicatessen salads (chicken, egg, ham, macaroni, American potato, shrimp, and tuna) was conducted from March through July, 1974. Liver spread and sandwich spread were included in the sampling. Products were obtained from approximately 150 retail establishments. A separate surveillance of one central production unit and approximately 18 retail establishments, which it supplied, was also conducted. Twenty six percent to 85% of samples of products obtained from general retail outlets had aerobic plate count (APC) values of less than 100,000 per gram. Thirty six percent to 79% had coliform Most Probable Number (MPN) levels of less than 100 per gram, while 83 to 100% contained less than 10 Escherichia coli per gram. Some samples of each of the products contained low numbers of coagulase-positive staphylococci. Seventy one per cent to 96% of samples of various products, obtained from a central production unit, yielded APC values of less than 100,000 per gram. Forty five percent to 94% had coliform MPN values of less than 100 per gram. Two of six products contained low levels of coagulase-positive staphylococci in 9% and 2% of the samples examined.