Multiplication and Survival of Salmonellae in Raw Meat

Salmonella균(菌)의 생육내(生肉內) 증식(增殖) 및 생존(生存)

  • Chung, G.T. (College of Agriculture, Seoul National University)
  • Published : 1968.10.22

Abstract

Multiplication and survival of S. typhhi-murium S. anatum and S. meleagridis in raw meat were observed at different storage temperatures. All the three serotypes grew in raw meat at $10^{\circ}C$ reaching the maximum numbers in three to five days. However, none of the serotypes grew at $7^{\circ}C$ or below. At both 7 and $5^{\circ}C$ the number of organisms remained almost constant for the first few weeks but decreased slightly thereafter At $-12^{\circ}C$ the numbers of S. typhi-murium and S. anatum decreased very slowly over a period of six month but the number of S. meleagridis decreased faster than the other two serotypes.

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