- 著者
-
甲 厚大
前原 薫
中島 治
- 出版者
- 公益社団法人 日本獣医師会
- 雑誌
- 日本獣医師会雑誌 (ISSN:04466454)
- 巻号頁・発行日
- vol.12, no.10, pp.437-440, 1959
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 NO<SUB>2</SUB> 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).