102 Modern Food Microbiology
Table 5–1 Genera of Bacteria and Fungi Most Frequently Found on Processed Meats
Bacteria
Fungi
Gram
Relative
Relative
Genus
Reaction
Prevalence
Genus
Prevalence
Acinetobacter
−
X
Yeasts
Aeromonas
−
X
Candida
X
Alcaligenes
−
X
Debaryomyces
XX
Bacillus
+
X
Saccharomyces
X
Brochothrix
+
X
Trichosporon
X
Carnobacterium
+
X
Yarrowia
X
Corynebacterium
+
X
Molds
Enterobacter
−
X
Alternaria
X
Enterococcus
+
X
Aspergillus
XX
Hafnia
+
X
Botrytis
X
Kocuria
+
X
Cladosporium
X
Kurthia
+
X
Fusarium
X
Lactobacillus
+
XX
Geotrichum
X
Lactococcus
+
X
Monilia
X
Leuconostoc
+
X
Mucor
X
Listeria
+
X
Penicillium
XX
Microbacterium
+
X
Rhizopus
X
Micrococcus
+
X
Scopulariopsis
X
Moraxella
−
X
Thamnidium
X
Paenibacillus
+
X
Pediococcus
+
X
Pseudomonas
−
XX
Serratia
−
X
Staphylococcus
+
X
Vibrio
−
X
Weissella
+
X
Yersinia
−
X
Carnimonas
−
X
Clostridium
+
XX
Macrococcus
+
X
Shewanella
−
X
Note: X = known to occur; XX = most frequently reported.
Sausages (L. salsus, salted or preserved) constitute one of the major groups of cured meat products
and they may be classified as follows:
1. fresh (patties, links)
2. uncooked smoked (mettwurst and Polish sausage)
3. cooked smoked (bologna and wieners)
4. cooked (liver sausage)
5. dry (Genoa salami, pepperoni)
6. semidry (Lebanon bologna, cervelat)