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The growth of salmonellas on cooked cured pork

Published online by Cambridge University Press:  15 May 2009

M. Akman  and
R. W. A. Park
M. Akman
Affiliation:
Microbiology Department, Reading University, Reading RGl 5AQ
R. W. A. Park
Affiliation:
Microbiology Department, Reading University, Reading RGl 5AQ
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Summary

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With the use of streptomycin-resistant mutants to facilitate recovery, 5 strains of 4 species of Salmonella were shown to grow rapidly at 22° C. on low salt ham even from an inoculum of 10–20 organisms. S. pullorum did not grow well. All 6 strains of Salmonella survived but did not grow on ‘high salt ham’. We conclude that cooked ham containing approximately 2·8 g. NaCl/100 g. H2O once infected is more likely to give rise to food poisoning than is ham with the higher salt content traditionally used.

Type
Research Article
Information
Journal of Hygiene , Volume 72 , Issue 3 , June 1974 , pp. 369 - 377
Copyright
Copyright © Cambridge University Press 1974

References

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