The Hygiene of the Preparation and Service of Food: Practical Aspects

Clayson, D. H. F.

doi:10.1111/j.1365-2672.1950.tb05042.x

Cited by 1 publication

(1 citation statement)

References 7 publications

(3 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The presence of numerous fxcal coliform bacilli would provide grounds for rejection but this situation has not yet arisen. The fxcal streptococci may also be regarded with disfavour, and whether they themselves produce food poisoning-as Osler, Buchbinder and Steffen (1948) believed-or not (Dack, Niven, Kirsner and Marshall, 1949), when present in large numbers they often produce cheesy off-odours and flavours (in our experience, see also Clayson, 1950-Buttiaux, 1953. The micrococci, normally consumed with raw ham, are non-pathogenic, but their presence in appreciable numbers implies an undesirable laxity of practice, which could allow the inclusion of any other organism of similar heat-resistance.…”

Section: V-discussionmentioning

confidence: 91%

The Bacteriology of " Pasteurized " Canned Hams*†

Ingram

Hobbs

1954

Journal of the Royal Sanitary Institute

View full text Add to dashboard Cite

THE large commercial losses caused by condemnation of spoiled consignments, -L complaints from consumers about the quality of outwardly sound material, and the identification of a &dquo; pasteurized &dquo; can of ham as the cause of an outbreak of salmonella food poisoning (Wildman, Nicol & Tee, 1951) have lately aroused considerable interest in Britain in the bacteriology of this product. Consequently, we have tried in this paper to review results obtained, in Britain, from the bacteriological examination of samples representing practically all the major producing countries outside America. Three separate, and rather different, investigations are here reported:(i) A routine examination of good commercial consignments, made to check general suitability for consumption, with particular emphasis on detection of faecal pollution and potential pathogens.(ii) A general investigation, on both sound and spoiled material, of the safety of such ham for human consumption, including a careful search for all potentially pathogenic types of bacteria of intestinal significance.(iii) A more thorough survey on a correspondingly smaller number of samples, from a chiefly ecological view-point, of the numbers and species of micro-organisms present in spoiled material. These groups of observations will be described separately, but they can best be understood if related to the normal flora of hams before canning which we shall first consider briefly.

show abstract

Section: V-discussionmentioning

confidence: 91%