1. The bacteriological problems involved in the production of meat and fish pastes in sealed glass jars have been studied.2. Data are presented showing the normal flora of the raw materials used. Particular attention is drawn to the anaerobic species present in seasoning materials.3. Bacterial contamination due to manufacturing operations is discussed.4. The requirements of a satisfactory heat treatment are outlined, together with experimental methods of study used to overcome possible causes of failure.5. Bacteriological examinations of 14,365 samples of paste showed that 88% were sterile: the flora of the remainder was examined.6. Experimental evidence is presented to show that certain anaerobic spore-forming bacilli are the main possible cause of spoilage, and the significance of aerobic spore-forming bacilli has been established. An extremely heat-resistant anaerobe was isolated.7. Routine bacteriological control of the finished products is suggested.8. A simple, inexpensive, and rapid method of detecting anaerobic species has been devised, which can also be applied to other foodstuffs. Data are presented from the examination of a further 6110 samples using this method.
The bacteriology of meat and fish pastes, including a new method of detection of certain anaerobic bacteria
