The growth of salmonellas on cooked cured pork

Abstract

SUMMARYWith the use of streptomycin-resistant mutants to facilitate recovery, 5 strains of 4 species ofSalmonellawere shown to grow rapidly at 22° C. on low salt ham even from an inoculum of 10–20 organisms.S. pullorumdid not grow well. All 6 strains ofSalmonellasurvived 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.