Hostname: page-component-745bb68f8f-mzp66 Total loading time: 0 Render date: 2025-01-27T14:52:23.806Z Has data issue: false hasContentIssue false
  • English
  • Français

Observations on the microbiological flora of canned Parma ham

Published online by Cambridge University Press:  15 May 2009

J. Cragg  and
A. V. Andrews
J. Cragg
Affiliation:
Bacteriology Department, General Hospital, Jersey, Channel Islands
A. V. Andrews
Affiliation:
Bacteriology Department, General Hospital, Jersey, Channel Islands
Rights & Permissions [Opens in a new window]

Summary

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

A significant proportion of a consignment of branded Parma Ham was found to have ‘blown’ tins; the associated bacterial flora was therefore investigated. No Salmonella or Shigella were found. Clostridium welchii type A and Clostridium bifermentans were isolated in moderate numbers only from enrichment cultures of the ham. Staphylococcus spp. and coryneform bacteria were obtained from all tins and Group D streptococci were present in a few. No food-poisoning cases were associated with this ham.

Type
Research Article
Information
Journal of Hygiene , Volume 71 , Issue 2 , June 1973 , pp. 417 - 422
Copyright
Copyright © Cambridge University Press 1973

References

REFERENCES

Cavett, J. J. (1962). The microbiology of vacuum-packed sliced bacon. Journal of Applied Bacteriology 25, 282.CrossRefGoogle Scholar
Cavett, J. J., (1963). A diagnostic key for identifying lactic acid bacteria of vacuum-packed bacon. Journal of Applied Bacteriology 26, 453.CrossRefGoogle Scholar
Cowan, S. T. & Steel, K. J., (1966). Identification of Medical Bacteria. Cambridge University Press.Google Scholar
Cruikshank, R. (1965). Medical Microbiology, 11th ed., p. 775. London and Edinburgh: E. & S. Livingstone.Google Scholar
Dauer, C. C. (1961). Summary of diseases, outbreaks and a ten-year résumé. Public Health Eeports, Washington 76, 915.Google Scholar
Dolman, C. E. (1961). Further outbreaks of botulism in Canada. Journal of the Canadian Medical Association 84, 191.Google ScholarPubMed
Fuller, A. (1938). Formamide method for the extraction of polysaccharides from haemolytic streptococci. British Journal of Experimental Pathology 19, 130.Google Scholar
Giolitti, G., Cantoni, C. A., Bianchi, M. A. & Penon, P. (1971). Microbiology and chemical changes in raw hams of Italian type. Journal of Applied Bacteriology 34, 51.CrossRefGoogle ScholarPubMed
Hobbs, B.C. & Gilbert, R. J., (1970). Microbiological standards for food; public health aspects. Chemistry and Industry, 215.Google Scholar
Kitchell, A. G. & Ingram, M. (1963). Vacuum-packed sliced Wiltshire bacon. Food Processing and Packaging 32, 3.Google Scholar
Kitchell, A. G. & Ingram, G. C. (1967). A survey of a factory for the sources of lactobacilli characteristic of vacuum-packed Wiltshire cured bacon. XIIIth European Meeting of Meat Research Workers.Google Scholar
Matveev, K. I., Nefedjeva, N. P., Bulatova, T. I. & Sokolov, I. S. (1967). Epidemiology of botulism in the U.S.S.R. Botulismus: Proceedings of the Fifth International Symposium on Food Microbiology, Moscow, 1966 (ed. Ingram, M. and Roberts, T. A.), p. 1. London: Chapman & Hall.Google Scholar
Miles, A. A. & Misra, S. S. (1938). The estimation of the bactericidal power of blood. Journal of Hygiene 38, 732.Google Scholar
Mol, J. H. H., Hietbrink, Jaqueline E. A., Mollen, H. W. M. & Van Tinteren, J. (1971). Observations on the microflora of vaccum-packed sliced cooked meat products. Journal of Applied Bacteriology 34, 377.CrossRefGoogle Scholar
Reed, R. W., Butas, C. A. & Gall, R. J. (1965). Human botulism due to commercial products. Journal of the Canadian Medical Association 93, 244.Google ScholarPubMed
Riddle, W. & Spencer, R. (1966). The occurrence in bacon factories of lactobacilli causing spoilage of vacuum-packed bacon. 1. Quantitative Results. British Food Manufacturing Industries Research Association Technical Circular, no. 328.Google Scholar
Riddle, W. (1968). The occurrence in bacon factories of lactobacilli causing spoilage of vacuum packed bacon. 1. Qualitative results. British Food Manufacturing Industries Research Association Technical Circular, no. 404.Google Scholar
Spencer, R. (1967). Factors in cured meat and fish products affecting spore germination, growth and toxin production. Botulismus. Proceedings of the Fifth International Symposium On Food Microbiology, Moscow, 1966 (ed. Ingram, M. and Roberts, T. A.), p. 123. London: Chapman and Hall.Google Scholar
Sutton, R. G. A., Ghosh, A. C. & Hobbs, B. C. (1971). Isolation and enumeration of Clostridium welchii from food and faeces. Society for Applied Bacteriology, Technical Series, no. 5 (ed. Shapton, D. A. and Board, R. G.). London: Academic Press.Google Scholar
Thatcher, F. S. (1963). The microbiology of specific frozen foods in relation to public health; Report of an International Committee. Journal of Applied Bacteriology 26, 266.CrossRefGoogle Scholar
Thatcher, F. S., Erdman, I. E. & Pontefract, R. D. (1967). Some laboratory and regulatory aspects of the control of Cl. botulinum in processed foods. Botulismus. Proceedings of the Fifth International Symposium on Food Microbiology, Moscow, 1966 (ed. Ingram, M. and Roberts, T. A.). London: Chapman and Hall.Google Scholar
W.H.O. Expert Committee (1968). Microbiological aspects of food hygiene. World Health Organization Technical Report Series, no. 399.Google Scholar