沙门氏菌在熟腌猪肉上的生长情况。
The growth of salmonellas on cooked cured pork.
作者信息
Akman M, Park R W
出版信息
J Hyg (Lond). 1974 Jun;72(3):369-77. doi: 10.1017/s0022172400023603.
Abstract
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.
摘要
通过使用抗链霉素突变体来促进恢复，结果表明，4种沙门氏菌属的5个菌株在22摄氏度下能在低盐火腿上快速生长，即使接种量仅为10至20个菌体。鸡白痢沙门氏菌生长不佳。所有6株沙门氏菌均存活，但在“高盐火腿”上不生长。我们得出结论，一旦受到感染，每100克水含有约2.8克氯化钠的熟火腿比传统使用的高盐含量火腿更有可能引发食物中毒。
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