Part 2

Results of examination of sour and sound hams 16

Histological changes in sour hams 17

Chemical analyses of sour and sound hams 18

Bacteriological examination of sour and sound hams 20

Inoculation experiments with hams 21

Probable method by which ham-souring bacillus enters hams 33

Possibility of infection prior to slaughter 33

Possible infection from pickling fluids 34

Experiment to show whether infection takes place from the curing pickle 34

Possible infection through manipulation or handling 35

Infection from ham thermometers 35

Experiment to show whether hams become infected from ham thermometers 37

Infection from pumping needles 41

Infection from billhooks 42

Biological and morphological characteristics of the ham-souring bacillus 43

Conditions favorable to growth 43

Growth on different culture media 43

Morphology 46

Spore formation 46

Resistance to heat and chemical agents 47

Gas production 47

Acid production 48

Pathogenic properties 48

Nature of the bacillus 48

Prevention of ham souring 50

General summary and conclusions 53

Acknowledgments 55

ILLUSTRATIONS.