bacteriological
A bacteriological study of ham souring
作者：McBryde, Charles Neil, 1872-
体例：题 章数：80
字数：116,230 来源：Project Gutenberg
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cache/epub/69062/pg69062.txt（Project Gutenberg）
章节目录
共 80 题- Transcriber’s Notes
- BY
- THE BUREAU OF ANIMAL INDUSTRY.
- LETTER OF TRANSMITTAL.
- CONTENTS.
- Introductory 7
- Method of curing hams 8
- Definition of souring 10
- Classification of sour hams and location of sour areas 10
- Method of detecting sour hams 12
- Theories in regard to ham souring 12
- The present experiments 14
- Media employed 14
- Method of procedure in examining hams 15
- Results of examination of sour and sound hams 16
- Histological changes in sour hams 17
- Chemical analyses of sour and sound hams 18
- Bacteriological examination of sour and sound hams 20
- Inoculation experiments with hams 21
- Probable method by which ham-souring bacillus enters hams 33
- Possibility of infection prior to slaughter 33
- Possible infection from pickling fluids 34
- Possible infection through manipulation or handling 35
- Infection from ham thermometers 35
- Infection from pumping needles 41
- Infection from billhooks 42
- Conditions favorable to growth 43
- Growth on different culture media 43
- Morphology 46
- Spore formation 46
- Resistance to heat and chemical agents 47
- Gas production 47
- Acid production 48
- Pathogenic properties 48
- Nature of the bacillus 48
- Prevention of ham souring 50
- General summary and conclusions 53
- Acknowledgments 55
- ILLUSTRATIONS.
- PLATES.
- TEXT FIGURES.
- 4. Diagrammatic views showing construction of ham thermometer 36
- A BACTERIOLOGICAL STUDY OF HAM SOURING.
- 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.
- 3. A large micrococcus.
- INOCULATION EXPERIMENTS WITH HAMS.
- PROBABLE METHOD BY WHICH HAM-SOURING BACILLUS ENTERS HAMS.
- POSSIBILITY OF INFECTION PRIOR TO SLAUGHTER.
- POSSIBLE INFECTION FROM PICKLING FLUIDS.
- EXPERIMENT TO SHOW WHETHER INFECTION TAKES PLACE FROM THE CURING PICKLE.
- POSSIBLE INFECTION THROUGH MANIPULATION OR HANDLING.
- INFECTION FROM HAM THERMOMETERS.
- EXPERIMENT TO SHOW WHETHER HAMS BECOME INFECTED FROM HAM THERMOMETERS.
- INFECTION FROM PUMPING NEEDLES.
- INFECTION FROM BILLHOOKS.
- 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.
- PREVENTION OF HAM SOURING.
- GENERAL SUMMARY AND CONCLUSIONS.
- ACKNOWLEDGMENTS.