{'fraction_non_alphanumeric': 0.02745424292845258, 'fraction_numerical': 0.028286189683860232, 'mean_word_length': 4.6745283018867925, 'pattern_counts': {'":': 0, '<': 1, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Food Poisoning Potential of Pathogens Inoculated onto Bologna in Sandwiches 1.

Bologna sandwiches inoculated separately with low levels (100 to 1000 per g) of specific pathogens at time of sandwich preparation to simulate conditions that might occur in home or food service preparation, were stored at 4, 21 and 30 C for 0, 4, 8 and 25 h and monitored for growth of pathogens. All pathogens, except Clostridium perfringens , were capable of significant growth after more than 8 h of incubation at 30 C, but not at 4 or 21 C. Significant growth at 21 C only occurred with Staphylococcus aureus after 25 h of incubation. C. perfringens failed to grow on bologna in all sandwiches. All other pathogens, except S. aureus , failed to grow on bologna with low pH (pH <6.1). Growth of S. aureus , was retarded on bologna at pH 5.5, and inhibited at pH 5.1. Only gram negative pathogens (enteropathogenic Escherichia coli and Salmonella typhimurium ) were adversely affected by increased bacterial competition. Results indicated that bologna in sandwiches under these experimental conditions would only become a potential vehicle for food poisoning under almost unrealistic conditions of handling and storage.