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A Bacteriological Study of Ham Souring, by C. N. Mcbryde, M. D

A Bacteriological Study of Ham Souring, by C. N. Mcbryde, M. D

by Charles Neil McBryde

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Language: English

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About this eBook

Author
McBryde, Charles Neil, 1872-
Title
A bacteriological study of ham souring
Original Publication
United States: Government Printing Office,1911.
Credits
Charlene Taylor, Les Galloway and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.)
Language
English
LoC Class
SF: Agriculture: Animal culture
Subject
Ham -- Microbiology
Category
Text
Project Gutenberg
eBook-No. 69062
Release Date
September 28, 2022
Copyright
Public domain in the USA.

Contents

  1. 1.Transcriber’s Notes — A BACTERIOLOGICAL STUDY OF HAM SOURING.
  2. 2.THE BUREAU OF ANIMAL INDUSTRY.
  3. 3.LETTER OF TRANSMITTAL.
  4. 4.CONTENTS.
  5. 5.ILLUSTRATIONS.
  6. 6.INTRODUCTORY.
  7. 7.METHOD OF CURING HAMS.
  8. 8.DEFINITION OF SOURING.
  9. 9.CLASSIFICATION OF SOUR HAMS AND LOCATION OF SOUR AREAS. — METHOD OF DETECTING SOUR HAMS.
  10. 10.THEORIES IN REGARD TO HAM SOURING.
  11. 11.PREVIOUS EXPERIMENTAL WORK TO DETERMINE CAUSE OF HAM SOURING.
  12. 12.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. — PREVENTION OF HAM SOURING. — GENERAL SUMMARY AND CONCLUSIONS. — ACKNOWLEDGMENTS.

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