Abstract
SUMMARYThe effects of different combinations of curing salts (NaCl, NaNO3, NaNO2) and temperature on the growth, survival, and heat resistance of several strains of Clostridium perfringens were investigated. These strains were shown to survive and grow in concentrations of curing salts considerably higher than those used in normal curing operations. When used in conjunction with heat, the concentrations of curing salts required to affect cell survival were still well above those usually employed. Hams were pumped with curing brines inoculated with low concentrations of spores of a food‐poisoning strain of C. perfringens, then cured and smoked according to routine procedures, C. perfringens could still be isolated from the hams after cooling.A simple procedure for preparing reproducible inocula of aged spores is described. These aged spores showed much greater resistance to heat after storage in meat‐brine mixtures than did spores from young sporulating cultures.
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