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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.