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The Use of Streptococcus faecalis as an Indicator of the Hygienic Condition of Meat Preserves and the Possibility of Interference by Aerococcus viridans
Author(s) -
Lorincz F.,
Incze K.
Publication year - 1964
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1964.tb04904.x
Subject(s) - organism , streptococcus , biology , microbiology and biotechnology , enterococcus faecalis , escherichia coli , bacteria , genetics , gene
Summary: Few arguments may be put forward in favour of the use of Escherichia coli as an indicator of the hygienic condition of preserved meat products. In products of this type E. coli occurs only rarely. The proposal, which is supported by logical considerations and practical experience, to replace this organism by Streptococcus faecalis as an indicator of possible faecal contamination is strongly upheld by the authors. However, it is necessary to stress that the ubiquitous micro‐organism, Aerococcus viridans , occurs frequently in preserved meat products and, as it strongly resembles Strep. faecalis , may cause difficulties in the hygienic evaluation of such foods. The morphological and biological characteristics found suitable for differentiating these two organisms are described. Results supporting the view that Aerococcus, Pediococcus and Gaffkya be considered as distinct genera are also given.