A bacteriological study of dried whale meat with particular reference to the presence of clostridia

• Published in: Journal of Hygiene
• Main Authors: Robinson, R. H. M., Pugh, A. M., Selbie, F. R.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Cambridge University Press (CUP) 1949
• Subjects: Public Health, Environmental and Occupational Health; Immunology; Antarctic; Antarc*
• Online Access: http://dx.doi.org/10.1017/s0022172400014546; https://www.cambridge.org/core/services/aop-cambridge-core/content/view/S0022172400014546

The numbers and types of bacteria in thirty-nine samples of dried whale meat of the 1946–7 and 1947–8 Antarctic whaling seasons have been investigated. The total number of bacteria was low for this type of product and there were about equal numbers of clostridia and aerobic bacteria. A detailed examination of the clostridia present showed that they were of types commonly found in material from mammalian sources. No Clostridium pathogenic to the mouse was found, although some cultures on prolonged incubation killed mice by ammonia poisoning. Ammonia poisoning was produced by injection of cultures and never by oral administration.