Carcases were artificially contaminated with Salmonella organisms, which were examined for rise and fall after that. When a piece of meat weighing 2g was dipped in a bacterial suspension at 5°C for 60 seconds, the bacteria contained in the piece began to decrease in number several days after contamination.
Salmonella enteritidis and
S. typhimurium, however, remained alive in the meat for 58 and 49 days, respectively. The surface of a thin piece of meat covering 2cm
2 was painted with a bacterial suspension by the aid of a brush, and preserved at -2 to 2°C. In this piece, the bacteria began to decrease in number several days after painting.
S. enteritidis and
S. typhimurium, however, were alive even 103 and 80 days after painting, respectively.
View full abstract