Survival and growth of Listeria monocytogenes and Staphylococcus aureus on conventional and low-sodium bacon—A short communication

Yeseul Shin, Eungyung Kim, Huyong Lee, Larry R. Beuchat, Jee-Hoon Ryu, Hoikyung Kim

Research output: Contribution to journalArticle


This study was focused on determining survival and growth characteristics of Listeria monocytogenes and Staphylococcus aureus on conventional (16.7 mg of sodium/g) and low-sodium (10.7 mg of sodium/g) bacon. The two types of bacon were inoculated with the either L. monocytogenes or S. aureus stored at 4, 12, or 25°C for up to 7 days. Populations of L. monocytogenes and S. aureus did not change significantly on bacon stored at 4 and 12°C, regardless of sodium content. L. monocytogenes remained at 1.0–1.5 log cfu/g of conventional bacon stored at 25°C for 7 days but increased to 3.5 log cfu/g on low-sodium bacon stored for 4 days. Within 1 and 3 days at 25°C, S. aureus increased, respectively, to 4.5 log cfu/g and 7.3 log cfu/g of low-sodium bacon. Within 7 days at 25°C, populations increased to 8.1 log cfu/g of low-sodium bacon and 3.7 log cfu/g of conventional bacon. This study shows that L. monocytogenes can grow on low-sodium bacon stored at 25°C. S. aureus can grow on bacon stored at 25°C, regardless of sodium content, but the presence of 16.7 mg of sodium/g, compared to 10.7 mg/g, retards the rate of growth. Practical applications: At 25°C, L. monocytogenes and S. aureus grew more rapidly on low-sodium bacon than on conventional bacon. Low-sodium bacons increase concern for microbiological safety. Storage of conventional and low-sodium bacon at 25°C enables growth of both pathogens. Appropriate temperature for storage is more critical to enhance the microbiological safety of bacons rather than amount of sodium added.

Original languageEnglish
Article numbere12675
JournalJournal of Food Safety
Publication statusPublished - 2019 Jan 1


ASJC Scopus subject areas

  • Parasitology
  • Food Science
  • Microbiology

Cite this