Growth and sporulation of Clostridium welchii in breast and leg muscle of poultry.

摘要: Growth of a heat resistant, food poisoning strain Clostridium welchii was followed in raw, minced breast and leg muscle the chicken. Within range 22–50° growth slightly more rapid (pH 6·5–6·7) than 5·6–5·7) fastest at 50°. No occurred 15 or 52°. In comparison between chicken turkey, inoculated were cooked for 1 h 85° held 37°. Multiplication surviving organisms initiated much rapidly turkey meat, though rates comparable each case. Sporulation several strains CI. welchii, including other types, generally 10–100 times greater Differences sporulation could be attributed both to differences pH type meat.