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The growth of salmonella in rumen fluid from cattle at slaughter

Published online by Cambridge University Press:  15 May 2009

T. Mattila ,
A. J. Frost  and
D. O'Boyle
T. Mattila
Affiliation:
Department of Veterinary Pathology and Public Health, University of Queensland, St Lucia, Brisbane, Queensland 4067
A. J. Frost
Affiliation:
Department of Veterinary Pathology and Public Health, University of Queensland, St Lucia, Brisbane, Queensland 4067
D. O'Boyle
Affiliation:
Department of Veterinary Pathology and Public Health, University of Queensland, St Lucia, Brisbane, Queensland 4067
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The pH of the rument contents of cattle was recorded at slaughter; pH ranged from 5.5 to 7–8 and was not correlated with the period from saleyard to slaughter. Volatile fatty acids (VFA) were measured in 43 rumen samples; acetic, propionic and butyric were the major acids present, and the total VFA ranged from 75·9 mM/1 for samples between pH 6–7, to 7·1 mM/1 for samples of pH 8–9. Ten Salmonella strains belonging to 8 serotypes were grown in these 43 rumen samples. Where acid levels of these samples were high and pH low, most Salmonella sp. were inhibited: as the pH rose (pH 7–8) all Salmonella serotypes grew, some vigorously; as the total acid declined and pH continued to rise, growth of salmonella ceased. Serotypes and strains of the same serotype differed in their ability to grow in rumen contents, particularly when the pH was low.

Type
Research Article
Information
Epidemiology & Infection , Volume 101 , Issue 2 , October 1988 , pp. 337 - 345
Copyright
Copyright © Cambridge University Press 1988

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