Abstract
Warm and cold delicatessen foods were purchased from local retail stores and were subsequently analyzed for total plate counts, Staphylococcus aureus and coagulase positive staphylococci, Clostridium perfringens, and coliforms. Foods were analyzed immediately after purchase, after holding 3 h at 37 C, and after holding at 9 C for 4 days. The total viable bacteria, staphylococci, coliform, and C. perfringens numbers did not vary much during storage at 37 C for 3 h and 4 days at 9 C. The average total count was 350,000 cells per gram for all foods examined. More than 30% of the staphylococcal colonies tested were coagulase positive. Meat salads contained the highest total counts and warm meats contained the lowest numbers of cells.
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