Multiplication and Survival of Salmonellae in Raw Meat

Chung, G.T.

Korean Journal of Veterinary Research 1968;8(1):1-5.

G.T. Chung

College of Agriculture, Seoul National University

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

정길택

서울대학교 농과대학

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.