关于罐装帕尔马火腿微生物菌群的观察
Observations on the microbiological flora of canned Parma ham.
作者信息
Cragg J, Andrews A V
出版信息
J Hyg (Lond). 1973 Jun;71(2):417-22. doi: 10.1017/s0022172400022865.
Abstract
A significant proportion of a consignment of branded Parma Ham was found to have ;blown' tins; the associated bacterial flora was therefore investigated. No Salmonella or Shigella were found. Clostridium welchii type A and Clostridium bifermentans were isolated in moderate numbers only from enrichment cultures of the ham. Staphylococcus spp. and coryneform bacteria were obtained from all tins and Group D streptococci were present in a few. No food-poisoning cases were associated with this ham.
摘要
一大批品牌帕尔马火腿被发现有“鼓胀”的罐头；因此对相关的细菌菌群进行了调查。未发现沙门氏菌或志贺氏菌。仅从火腿的富集培养物中分离出少量A型韦氏梭菌和双发酵梭菌。从所有罐头中都分离出葡萄球菌属和棒状杆菌，少数罐头中存在D组链球菌。没有与这批火腿相关的食物中毒病例。
相似文献
1
Observations on the microbiological flora of canned Parma ham.关于罐装帕尔马火腿微生物菌群的观察
J Hyg (Lond). 1973 Jun;71(2):417-22. doi: 10.1017/s0022172400022865.
2
Microflora of fresh and dry-cured hams as affected by fresh ham storage.
J Anim Sci. 1974 Mar;38(3):525-31. doi: 10.2527/jas1974.383525x.
3
The microbiology and sensory evaluation of pheasants hung at 5, 10 and 15 degrees C.在5摄氏度、10摄氏度和15摄氏度下悬挂的野鸡的微生物学和感官评价。
Br Poult Sci. 1973 May;14(3):229-40. doi: 10.1080/00071667308416023.
4
The bacteriological quality of minced beef in the U.K.英国牛肉末的细菌学质量
J Hyg (Lond). 1980 Oct;85(2):211-7. doi: 10.1017/s0022172400063245.
5
[Results of an inquiry into the types of packed meat and their microbiological requirements].[关于包装肉类类型及其微生物要求的调查结果]
Ann Sclavo. 1973 Nov-Dec;15(6):703-10.
6
Quality control for fermented meats.发酵肉制品的质量控制。
J Am Vet Med Assoc. 1976 Dec 1;169(11):1220-8.
7
8
Prevention of food poisoning in hospital patients.医院患者食物中毒的预防
S Afr Med J. 1974 Jun 1;48(26):1109-11.
9
[Hygienic evaluation of the finding of the causative agents of food poisoning in food products].[食品中食物中毒病原体检出情况的卫生学评价]
Vopr Pitan. 1975 Jul-Aug(4):44-54.
10
Food poisoning and spoilage bacteria in poultry processing.家禽加工过程中的食物中毒及腐败细菌
Vet Rec. 1972 Jun 24;90(26):720-2. doi: 10.1136/vr.90.26.720.
引用本文的文献
1
Study on the Growth and Enterotoxin Production by in Canned Meat before Retorting.杀菌前罐头肉中 生长与肠毒素生成的研究
Toxins (Basel). 2019 May 23;11(5):291. doi: 10.3390/toxins11050291.
2
Molecular identification of isolated fungi, microbial and heavy metal contamination of canned meat products sold in Riyadh, Saudi Arabia.沙特阿拉伯利雅得市销售的罐装肉制品中分离出的真菌、微生物及重金属污染的分子鉴定
Saudi J Biol Sci. 2015 Sep;22(5):513-20. doi: 10.1016/j.sjbs.2014.08.003. Epub 2014 Sep 3.
3
The reliability of the examination of foods, processed for safety, for enteric pathogens and Enterobacteriaceae: a mathematical and ecological study.用于食品安全检测的食品中肠道病原体和肠杆菌科细菌检测的可靠性：一项数学与生态学研究
J Hyg (Lond). 1977 Jun;78(3):301-24. doi: 10.1017/s0022172400056217.
本文引用的文献
1
1960 summary of disease outbreaks and a 10-Year résumé.1960年疾病爆发总结及十年概述。
Public Health Rep (1896). 1961 Oct;76(10):915-922.
2
HUMAN BOTULISM DUE TO COMMERCIAL PRODUCTS.因商业产品导致的人类肉毒中毒。
Can Med Assoc J. 1965 Aug 7;93(6):244-7.
3
Symposium on microbial changes in foods. Microbiology and chemical changes in raw hams of Italian type.
J Appl Bacteriol. 1971 Mar;34(1):51-61. doi: 10.1111/j.1365-2672.1971.tb02268.x.
4
Observations on the microflora of vacuum packed sliced cooked meat products.真空包装切片熟肉制品微生物群落观察
J Appl Bacteriol. 1971 Jun;34(2):377-97. doi: 10.1111/j.1365-2672.1971.tb02297.x.
Zotero 插件