title: Identification and ecology of salt-requiring vibrio associated with cured meats.
abstract: Of 454 isolates of salt-requiring Vibrio, 17 were identified as V. costicola (Group 1) and 35 as V. costicola sub-sp. liquefaciens (Group 2). Although similar in many respects, the remaining 402 strains were associated with the spoilage of cured meats and differ from V. costicola in being non-motile, unable to grow in the presence of 20% (w/v) NaCl, negative in Møllers arginine test, and sensitive to penicillin. V. costicola was only isolated from cured meats and curing brines, whereas the unidentified Vibrio was also found in low salt (non-curing) environments of the factory, the slaughter and butchery areas (pork, bone dust, blood) and in faeces from the lairage.
authors: Ulster Curers' Association, 2 Greenwood Avenue, Belfast BT4 3JL, N. Ireland.
authors: G A
authors: GA
authors: Gardner