The growth of Aeromonas hydrophila K144 in ground pork at 5 degrees C.

The influence of NaCl, pH, atmosphere, and background microflora on the growth and/or survival of Aeromonas hydrophila K144 was studied in ground pork held at 5 degrees C. In ground pork, A hydrophila was sensitive to pH values below 6.0 in the form of either a low starting pH in the pork itself or induced by lactic acid bacteria action on added glucose. Growth of the organism is inhibited by NaCl levels of 3% (w/w) (approx. 4% brine content). A hydrophila grew in vacuum-packaged ground pork; its growth was diminished by the presence of the naturally occurring meat microflora. Except for pH values below 6.0, conditions which inhibited growth permitted survival of the organisms for extended periods. Data indicate that the growth of A. hydrophila in ground pork can be controlled by factors such as NaCl, pH, and background microflora. In general, measures designed to control other foodborne pathogens appear adequate to limit A. hydrophila.