A Study of Han Souring

Jensen, L. B.; Hess, Wolfgang R.

doi:10.1111/j.1365-2621.1941.tb16291.x

Cited by 43 publications

(14 citation statements)

References 32 publications

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“…from its gut) or from external sources such as the slaughter instruments. The possibility of invasion from the gut (via the lymphatic system and/or the portal vein capillaries) was recognized from early times and has been the subject of numerous investigations (Arnold 1928;Nickel & Gisske 1941;Bagadi & Sewell 1974;Gill et al 1976) though much less has been done to test internal contamination from slaughter instruments (Jensen & Hess 1941).…”

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Contamination of the Deep Tissues of Carcasses by Bacteria Present on the Slaughter Instruments or in the Gut

Mackey

Derrick

1979

Journal of Applied Bacteriology

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Possible routes by which bacteria might reach the deep tissues of carcasses were tested by placing genetically 'marked' strains of Escherichia coli, Clostridium pe$ringens or Bacillus thuringiensis on slaughter instruments before use and examining deep tissue samples for their presence post morteem. Bacteria present on the captive bolt pistol were recovered from the spleens of beef cattle and those placed on the pithing rod were found in both spleen and muscle of the flank and neck. Bacteria from the throat cutting ('stick') knife were isolated, on different occasions, from the heart, lung, spleen, liver and kidneys of sheep though rarely from their muscles. Orally administered bacteria were found in the spleen and lung, but not the musculature, of pigs.

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Contamination of the Deep Tissues of Carcasses by Bacteria Present on the Slaughter Instruments or in the Gut

Mackey

Derrick

1979

Journal of Applied Bacteriology

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“…Halleck, Ball & Stier (1958) noted that the few bacilli they observed were not the normal flora of fresh beef. However, bacilli can cause swells in canned hams (Jensen & Hess, 1941a), sours and bone taints in hams (Jensen & Hess, 1941b), and various defects in fluid dairy products (Shehata et al, 1971). Previously (Palumbo et al, 1974), we observed an increase of these aerobic sporeformers during low temperature (5") storage of one batch of commercial frankfurters.…”

Section: Discussionmentioning

confidence: 99%

Identification of Bacillus subtilis from Sausage Products and Spices

Palumbo

Rivenburgh

Smith

et al. 1975

Journal of Applied Bacteriology

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Bacillus subtilis has been identified as the aerobic spore‐former present in several commercial and pilot plant produced sausage products. In our fermented sausages, e.g. Lebanon bolognas, the source of these aerobic spore‐formers was the spices, especially black and red pepper, ginger, and allspice. The predominant, if not sole, component of the flora of the spices was B. subtilis. On primary isolation from sausage products or from spices, B. subtilis formed a volcano‐like colony on APT agar. During subculture, even on APT agar, this volcano‐like appearance was lost and the typical rough, spreading colony type of B. subtilis was observed. Reculturing on sucrose or frankfurter extract agars did not revive the volcano‐like colony.

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“…I n pork or hams, an important species is often Cl. putrefmiens (Boyer, 1926;Jensen & Hess, 1941 ;Mundt & Kitchen, 1951), one of the few clostridia capable of growing well a t intermediate temperatures (Ross, 1965). This species produces not putrefaction but a highly characteristic sweet/sour odour, the nature of which is unknown; ham spoiled in this way produced no ill effect when eaten after cooking (M.I., personal experience).…”

Section: Cured Meatsmentioning

confidence: 99%