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.