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
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