Hostname: page-component-586b7cd67f-t7fkt Total loading time: 0 Render date: 2024-11-20T09:14:46.776Z Has data issue: false hasContentIssue false
  • English
  • Français

A bacteriological study of dried whale meat with particular reference to the presence of clostridia

Published online by Cambridge University Press:  15 May 2009

R. H. M. Robinson ,
A. M. Pugh  and
F. R. Selbie
R. H. M. Robinson
Affiliation:
From the Bland-Sutton Institute of Pathology, Middlesex Hospital, London, W. 1
A. M. Pugh
Affiliation:
From the Bland-Sutton Institute of Pathology, Middlesex Hospital, London, W. 1
F. R. Selbie
Affiliation:
From the Bland-Sutton Institute of Pathology, Middlesex Hospital, London, W. 1
Rights & Permissions [Opens in a new window]

Extract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

The numbers and types of bacteria in thirty-nine samples of dried whale meat of the 1946–7 and 1947–8 Antarctic whaling seasons have been investigated.

The total number of bacteria was low for this type of product and there were about equal numbers of clostridia and aerobic bacteria.

A detailed examination of the clostridia present showed that they were of types commonly found in material from mammalian sources.

No Clostridium pathogenic to the mouse was found, although some cultures on prolonged incubation killed mice by ammonia poisoning. Ammonia poisoning was produced by injection of cultures and never by oral administration.

Type
Research Article
Information
Journal of Hygiene , Volume 47 , Issue 3 , November 1949 , pp. 236 - 243
Copyright
Copyright © Cambridge University Press 1949

References

REFERENCES

Barger, G. & Dale, H. H. (1915). Brit. Med. J. 2, 808.CrossRefGoogle Scholar
Haines, R. B. (1942). J. Hyg., Camb., 42, 323.CrossRefGoogle Scholar
MacLennan, J. D. (1943). Lancet, ii, 94.CrossRefGoogle Scholar
Meyer, K. F. & Dubovsky, B. H. (1922). J. Infect. Dis. 31,501.Google Scholar
Smith, L. De, S. & George, R. L. (1946). J. Bad. 51, 271.Google Scholar
Spray, R. S. (1936). J. Bact. 32, 135.CrossRefGoogle Scholar
Tanner, F. W. (1944). Microbiology of Foods, p. 855, Champaigne, Illinois: Garrard Press.Google Scholar