The fir s t part of the research dealt with the
contamination of fr e s h ly prepared brines out of
protected and open containers and brines used forcuring of imported and home-produced pork.
according to the results obtained, only freshly
prepared brine out of a protected container has been
found to be sterile, the remaining were contaminated.
The degree of contamination depends upon
cleanliness during the whole pickling process and
degree of infection of the meat submerged for
bacon brine is not a disinfectant it acts
only by offering unfavourable conditions to bacterial
The second part dealt with the action of bacon
brine, bacon urine plus 0.5 per cent, of borax, and
bacon brine in which saltpetre has been replaced by
0.6 per cent, of sodium n itrite, on Staphylococcus
aureus, B. typhimurium, B. enteriditis Gaertner,
Salmonella Reading, Proteus vulgaris, and Chromobacterium prodmiosum
Experiments were made both with infected brine
solutions and inoculated pieces of meat. methods
and curing times were chosen according to the rules
obeyed in the meat production trade.
Bacon brine mixture in doses not dangerous to
human health, stops the growth of meat poisoning
bacteria too late to be considered of value for
rendering infected meat fit for human consumption.
Sodium nitrite mixed with common salt in a
proportion not exceeding 0.6 per cent, can be
recommended for shortening the curing process of