ARTIFICIAL CONTAMINATION OF MECHANICALLY DEBONED AND IONIZED CHICKEN MEAT WITH SALMONELLA

Samples of mechanically deboned chiken meat and tubes of soya trypticase broth were supplemented with increasing concentrations of powered NaCl ranging from 2 to 15 p. cent. These samples, sterilized by ionizing radiation and by autoclaving respectively, were inoculated with Salmonella enteritidis and Salmonella typhimurium (105 cells/g. or/ml). From 7 to 28 days after wich time, the effect of storage at + 5-degrees-C and + 10-degrees-C was studied. The role of temperature is crucial for survival, tolerance or growth of both strains in mechanically deboned chiken meat and soya trypticase broth. Our date, however suggest that, depending on the culture medium, bacteriostatic or bactericidal effect of increasing concentrations of NaCl where significantely different. It should be pointed out that the effects of NaCl on these Salmonellae is not linear. It seems that muscular constituents of mechanically deboned chiken meat minimize bacteriostatic or bactericidal effect of NaCl. Salmonella typhimurium is more sensitive than Salmonella enteritidis in mechanically deboned chiken meat and soya trypticase broth, which may ascribe to Salmonella enteritidis among other serovars a preeminent role in food poisoning during the last few years.