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Growth of Salmonella typhi and certain other members of the Salmonella group in milk and butter stored at atmospheric temperatures

Published online by Cambridge University Press:  15 May 2009

E. J. Pullinger  and
Audrey E. Kemp
E. J. Pullinger
Affiliation:
From the Research Institute in Animal Pathology, Royal Veterinary College, London
Audrey E. Kemp
Affiliation:
From the Research Institute in Animal Pathology, Royal Veterinary College, London
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1. A technique for studying the behaviour of Salmonella in milk is described.

2. S. typhi, paratyphi B, dublin, cholerae-suis, typhi-murium, enteritidis and bovis-morbificans all multiplied readily even in absolutely fresh raw milk stored at 15°C., and in commercial grades of raw and of heat-treated milk rapid multiplication also occurred.

3. Strains of S. typhi recently isolated from man showed more rapid multiplication in milk than did stock laboratory cultures.

4. These Salmonella all survived at least 2 months when incorporated in various grades of salted and unsalted butter.

Type
Research Article
Information
Journal of Hygiene , Volume 38 , Issue 5 , September 1938 , pp. 587 - 595
Copyright
Copyright © Cambridge University Press 1938

References

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