A bacteriological study of ham souring
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Contents
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Language
English
ISBN
-1302303902
The Project Gutenberg eBook of A bacteriological study of ham souring, by C. N. McBryde
Transcriber’s Notes
INTRODUCTORY.
METHOD OF CURING HAMS.
DEFINITION OF SOURING.
CLASSIFICATION OF SOUR HAMS AND LOCATION OF SOUR AREAS.
METHOD OF DETECTING SOUR HAMS.
THEORIES IN REGARD TO HAM SOURING.
PREVIOUS EXPERIMENTAL WORK TO DETERMINE CAUSE OF HAM SOURING.
THE PRESENT EXPERIMENTS.
MEDIA EMPLOYED.
METHOD OF PROCEDURE IN EXAMINING HAMS.
RESULTS OF EXAMINATION OF SOUR AND SOUND HAMS.
HISTOLOGICAL CHANGES IN SOUR HAMS.
CHEMICAL ANALYSES OF SOUR AND SOUND HAMS.
BACTERIOLOGICAL EXAMINATION OF SOUR AND SOUND HAMS.
INOCULATION EXPERIMENTS WITH HAMS.
PROBABLE METHOD BY WHICH HAM-SOURING BACILLUS ENTERS HAMS.
Possibility of Infection Prior to Slaughter.
Possible Infection from Pickling Fluids.
Possible Infection through Manipulation or Handling.
BIOLOGICAL AND MORPHOLOGICAL CHARACTERISTICS OF THE HAM-SOURING BACILLUS.
CONDITIONS FAVORABLE TO GROWTH.
GROWTH ON DIFFERENT CULTURE MEDIA.
MORPHOLOGY.
SPORE FORMATION.
RESISTANCE TO HEAT AND CHEMICAL AGENTS.
GAS PRODUCTION.
ACID PRODUCTION.
PATHOGENIC PROPERTIES.
NATURE OF THE BACILLUS.
A BACTERIOLOGICAL STUDY OF HAM SOURING.
THE BUREAU OF ANIMAL INDUSTRY.
LETTER OF TRANSMITTAL.
CONTENTS.
ILLUSTRATIONS.
PREVENTION OF HAM SOURING.
GENERAL SUMMARY AND CONCLUSIONS.
ACKNOWLEDGMENTS.
THE FULL PROJECT GUTENBERG LICENSE
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