Behavior of Salmonellae in sliced luncheon meats.
Salmonellae inoculated onto the surface of bologna and liver cheese survived protracted storage at 5 C. Salmonellae grew when the meats were incubated at room temperature.
D003470:Culture Media; D005516:Food Microbiology; D008460:Meat; D012475:Salmonella / Q000254:growth & development*; D013696:Temperature; D013997:Time Factors
D003470:Culture Media