2000 Volume 17 Issue 1 Pages 11-17
The effects of temperature (10 to 45°C), initial pH (3.8 to 6.6) and NaCl (0 to 10%) in 1%Tryptone water on the growth of Salmonella Oranienburg and Salmonella Chester isolated from dried squid were determined. Growth of S. Oranienburg occurred between 13°Cand 45°C, and of S.Chester, between 13°Cand 42.5°C. At a pH<4.4, populations of both strains decreased. After 62 hrs at 10% NaCl concentration, there was no S. Chester detected while S. Oranienburg survived. The ratios of the population of S. Oranienburg and S. Chester, which were simultaneously inoculated with different ratio, did not change during the growth. Observation of Salmonella in three types (classified into three shapes of so-men, tanzaku and square) of dried squid samples kept at a temperature of 25±1°C with 55±5% humidity rerealed a similar decrease in Salmonella populations in all three types. Population growth in a so-men-shaped sample exposed to 1.6×103 cfu/g ofSalmonellawas detected by204 days, in the tanzaku shape exposed to 1.1×101 cfu/g, by 70 days, and in the square shape exposed to 1.1×104 cfu/g, by 245 days.The original ratio of S. Oranienburg to S. Chester was 6: 4, changing to 7: 3 after 7 days and 9: 1 after 21 days.
