The growth of salmonellas on cooked cured pork.
With the use of streptomycin-resistant mutants to facilitate recovery, 5 strains of 4 species of Salmonella were shown to grow rapidly at 22 degrees 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. H(2)O once infected is more likely to give rise to food poisoning than is ham with the higher salt content traditionally used.
D000818:Animals; D003296:Cooking; D003470:Culture Media; D004352:Drug Resistance, Microbial; D004926:Escherichia coli / Q000254:growth & development; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D008460:Meat; D009154:Mutation; D009573:Nitrites / Q000494:pharmacology; D011514:Proteus vulgaris / Q000254:growth & development; D012475:Salmonella / Q000187:drug effects / Q000254:growth & development* / Q000302:isolation & purification; D012477:Salmonella enteritidis / Q000254:growth & development; D012486:Salmonella typhimurium / Q000254:growth & development; D012964:Sodium / Q000494:pharmacology; D012965:Sodium Chloride / Q000494:pharmacology; D013045:Species Specificity; D013307:Streptomycin; D013552:Swine; D013696:Temperature
D003470:Culture Media; D009573:Nitrites; D012965:Sodium Chloride; D012964:Sodium; D013307:Streptomycin