Physiological and Morphological Characteristics of Kurthia zopfii Isolated from Meat Products

Abstract

Summary: Kurthia zopfii was frequently isolated from meats, especially comminuted meats. Its proportion of the aerobic flora in such products at the point of production did not generally exceed 10%. It is not known to cause spoilage of refrigerated meats, but there is some evidence to suggest that its presence in the flora is indicative of high temperatures during the production, distribution, etc., of the product. Morphological and physiological characteristics of K. zopfii were examined, and it was found that the species could be divided into two distinct groups. There was no association between the group and the product from which it was isolated.