Fate of Salmonella enteritidis and Salmonella typhimurium during the fermentation of siljo.

The behaviour of Salmonella enteritidis and S. typhimurium in control gruel and fermenting siljo was evaluated. S. enteritidis and S. typhimurium reached maximum levels of 10(8) cfu/ml and 10(6) cfu/ml, respectively within 48 hours in the control gruel. In fermenting "siljo", pH fell to < 5.0 within 48 hours and titratable acidity increased markedly. This resulted in the complete inhibition of S. enteritidis in 48 hours and S. typhimurium in 72 hours. Acid production by the fermenting lactic acid bacteria and components of mustard powder could have inhibited the test organisms. Since siljo is usually ready for consumption after 72 hours of fermentation, contaminating salmonellae would be eliminated before the product is consumed.