The growth of salmonellas on cooked cured pork

@article{Akman1974TheGO,
  title={The growth of salmonellas on cooked cured pork},
  author={Muvaffak Akman and R. W. A. Park},
  journal={Journal of Hygiene},
  year={1974},
  volume={72},
  pages={369 - 377}
}
SUMMARY With the use of streptomycin-resistant mutants to facilitate recovery, 5 strains of 4 species of Salmonella were shown to grow rapidly at 22° C. on low salt ham even from an inoculum of 10–20 organisms. S. pullorum did not grow well. All 6 strains of Salmonella survived but did not grow on ‘high salt ham’. We conclude that cooked ham containing approximately 2·8 g. NaCl/100 g. H2O once infected is more likely to give rise to food poisoning than is ham with the higher salt content… 
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