Bacteria of Salmonella
The Salmonella bacteria are rod-shaped: they do not form spores, and thus are not especially heat resistant.
They are motile and will grow either with or without air (oxygen).
At the present time, more than 2,000 types of Salmonella bacteria are known, all of which are considered to be infective to man.
Obviously, these organisms are very widespread.
Whereas it is considered that many Salmonella bacteria must be taken in to cause the disease in a normal adult, it is known that the very old and especially the very young may contract the disease after ingesting (eating) only a few of these organisms.
The Salmonella bacteria grow at the temperatures near 95 degree F (35.6 degree C), but they will also grow (more slowly at both higher and lower temperature than this).
It has also been found that many foods, are suitable for the growth of these organisms and that in some foods they will grow slowly at temperatures as low as 44 degree F (6.7 degree C) or as high as 114 degree F (45.5 degree C).
Moreover, since the destruction of bacteria by heat is a matter that involves both time and temperatures as well as the degree to which a food protects bacteria; temperatures as high as 140 degree F (60 degree C) may be required to bring about marked decreases in these bacteria during the cooking of some foods.
Bacteria of Salmonella
The Salmonella bacteria are rod-shaped: they do not form spores, and thus are not especially heat resistant.
They are motile and will grow either with or without air (oxygen).
At the present time, more than 2,000 types of Salmonella bacteria are known, all of which are considered to be infective to man.
Obviously, these organisms are very widespread.
Whereas it is considered that many Salmonella bacteria must be taken in to cause the disease in a normal adult, it is known that the very old and especially the very young may contract the disease after ingesting (eating) only a few of these organisms.
The Salmonella bacteria grow at the temperatures near 95 degree F (35.6 degree C), but they will also grow (more slowly at both higher and lower temperature than this).
It has also been found that many foods, are suitable for the growth of these organisms and that in some foods they will grow slowly at temperatures as low as 44 degree F (6.7 degree C) or as high as 114 degree F (45.5 degree C).
Moreover, since the destruction of bacteria by heat is a matter that involves both time and temperatures as well as the degree to which a food protects bacteria; temperatures as high as 140 degree F (60 degree C) may be required to bring about marked decreases in these bacteria during the cooking of some foods.
Bacteria of Salmonella
