ハム, ソーセージの細菌汚染並びに鮮度に関する調査成績について

DOI

書誌事項

タイトル別名
  • A Survey of Bacterial Contamination of Ham and Sausage

この論文をさがす

抄録

A survey was previously conducted of bacterial contamination and freshness of market ham and sausage in Hiroshima City. Furthermore, the same survey was carried out on these products during the manufacturing process in a plant. The results of the survey are as follows.<BR>1. The numbers of surviving bacteria per gram were 2, 500-∞ in ham and 3, 600-86, 000 in sausage. No coliform bacteria, however, were found from either food. The amounts of volatile basic nitrogen per 100 grams were 5. 60-14. 56 mg in ham and sausage. The amounts of NO2 were 2.99-13.80 ppm in ham and 1.64-5.91 ppm in sausage.<BR>2. From the results of examination of bacterial contamination during the manufacturing process, it is supposed that the number of coliform organisms increased as the process progressed, but was reduced to zero during the process of smoking and boiling. Although the organisms other than coliform bacteria showed the same tendency, a number of organisms survived after the process of smoking and boiling. The amount of volatile basic nitrogen increased as the process progressed (9.51-15.53 mg in ham and 8.68-16.10mg in sausage).

収録刊行物

詳細情報 詳細情報について

問題の指摘

ページトップへ