It should be noted that whole belly pieces in this similar report were heat treated to a lower temperature which could explain the smaller reduction in population. Although not examined in the current study, the addition of smoke to whole cured pork belly inhibits both S. aureus growth and enterotoxin production. Although not significantly different (P ~ 0.21) from the medial-side negative-control group, there was observed growth on the lateral-side negative-control group. Although not tested, these were assumed to be methicillin-susceptible S. aureus organisms, which are found sporadically on sliced bacon. Day of replication was a significant factor in the model (P ~ 0.01), so the mixed-effect day-within-treatment interaction was added to the statistical model. This term in the model may explain the observed growth for the lateralside negative-control group, which means contamination of the sample could have occurred for that particular group. The block of location on the belly was not significantly different (P . 0.05) within the main treatment effects and
did not significantly impact the fixed main treatment effect of cooking. The average time for heat treatment to achieve
an internal temperature. . The
average chill time for stabilization was 8.4 h. Cook and chill
times were not significant factors to explain the data. The
cook and chill times differ from those of commercial
processes reported in the literature.
The time difference
is due mainly to the blast chill devices utilized in
commercial bacon operations to rapidly chill and crust
whole, cured, and smoked bellies prior to slicing.