A bacteriological study of ham souring

_Chief_: A. D. MELVIN. _Assistant Chief_: A. M. FARRINGTON. _Chief Clerk_: CHARLES C. CARROLL. _Animal Husbandry Division_: GEORGE M. ROMMEL, chief. _Biochemic Division_: M. DOR...

In order to test this last theory, a number of hog carcasses were run direct from the killing floor to a cooler at 28° F. and a like number of carcasses of the same average weig...

The first question to be decided was whether the bacillus isolated from sour hams was actually capable of causing ham souring. The bacillus in question had, when cultivated on t...

Two lots of hams were injected with a culture suspension of the bacillus at different stages of the cure, or rather at different stages in the preparation for cure, i. e., (1) o...

Ham temperatures are taken at three stages in the preparation for cure—(1) on the hanging floor, just before the hams go to the chill rooms, in order to determine the amount of...

_Glucose-pork-agar._—This medium was prepared from pork in the same manner as beef-agar, and contained 1 per cent of glucose. The organism grows readily on this medium and may b...

To recapitulate briefly, the prevention of ham souring is to be sought in two ways: (1) Through greater care in handling the hams and the adoption of precautionary measures to p...