Rapid bacteriological testing of cooked or cured meats, using a tetrazolium compound

Abstract

Abstract A rapid procedure is described for the detection of bacteria on the surface of sliced ham or bacon. A solution of 5‐phenyl‐2‐( p ‐2‐iodophenyl)‐3‐( p ‐nitrophenyl)tetrazolium chloride is sprayed on the meat which is then incubated in a plastic bag for 15‐30 min. at 37°. Sites of bacterial activity are indicated by the development of a red colour. The application to production work is discussed.