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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
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Summary

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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

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