BACTERIAL DECOMPOSITION OF SALMON 1 



ALBERT C. HUNTER 



From the Microbiological Laboratory" 1 of the Bureau of Chemistry, United States 

 Department of Agriculture 



Received for publication December 30, 1919 



A study of the decomposition of the food fishes presents an 

 interesting field for both the chemist and the bacteriologist. 

 While the chemistry of fish decomposition has been investigated 

 to some extent, comparatively little has been reported regarding 

 the bacteriology of the problem. Browne (1917) reported the 

 results obtained from his work on the decomposition of various 

 fish during storage in ice stating that autolysis, rather than bac- 

 terial action, seems to play the most important part in the initial 

 stages of decomposition. The part played by bacteria in the 

 decomposition of sardines has been studied and reported by 

 Obst (1919). The bacteriology of canned or preserved fish has 

 received the attention of several workers. The question of 

 whether or not the Bacterium coli is an inhabitant of the intestines 

 of fish has been investigated by Browne, (1917), Eyre (1904), 

 Houston (1903-04), Amyot (1901), and others but the papers of 

 Browne and of Obst already mentioned seem to be the only 

 studies made of the part played by bacteria in the actual decom- 

 position of the flesh of fish before preserving. 



The examination of a large amount of canned salmon at the 

 Bureau of Chemistry during the past year has led to an extensive 

 study of the raw fish from the time it is caught until it is put 

 into the cans. The object of the investigation, from the bac- 

 teriological viewpoint, was to determine whether or not bacteria 



1 Presented before American Society of Bacteriologists, December 30, 1919. 



2 Published by permission of the Secretary of Agriculture. In carrying on 

 this investigation valuable criticism and suggestions have been given by Dr. 

 Charles Thorn of this laboratory. 



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