The growth of salmonellas on cooked cured pork
- 1 June 1974
- journal article
- research article
- Published by Cambridge University Press (CUP) in Epidemiology and Infection
- Vol. 72 (3) , 369-377
- https://doi.org/10.1017/s0022172400023603
Abstract
SUMMARY: With the use of streptomycin-resistant mutants to facilitate recovery, 5 strains of 4 species ofSalmonellawere shown to grow rapidly at 22° C. on low salt ham even from an inoculum of 10–20 organisms.S. pullorumdid not grow well. All 6 strains ofSalmonellasurvived 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.Keywords
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