The growth of salmonellas on cooked cured pork

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° 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. H2O once infected is more likely to give rise to food poisoning than is ham with the higher salt content traditionally used. © 1974, Cambridge University Press. All rights reserved.