Rapid bacteriological testing of cooked or cured meats, using a tetrazolium compound | Zendy

Bradshaw N. J. | Zendy; Dyett E. J. | Zendy; Herschdoerfer S. M. | Zendy

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Rapid bacteriological testing of cooked or cured meats, using a tetrazolium compound

Author(s) -

Bradshaw N. J.,

Dyett E. J.,

Herschdoerfer S. M.

Publication year - 1961

Publication title -

journal of the science of food and agriculture

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.782

H-Index - 142

eISSN - 1097-0010

pISSN - 0022-5142

DOI - 10.1002/jsfa.2740120414

Subject(s) - tetrazolium chloride , formazan , food science , chemistry , bacteria , chloride , biology , biochemistry , organic chemistry , medicine , ischemia , cardiology , genetics

A rapid procedure is described for the detection of bacteria on the surface of sliced ham or bacon. A solution of 5‐phenyl‐2‐( p ‐2‐iodophenyl)‐3‐( p ‐nitrophenyl)tetrazolium chloride is sprayed on the meat which is then incubated in a plastic bag for 15‐30 min. at 37°. Sites of bacterial activity are indicated by the development of a red colour. The application to production work is discussed.

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