OCCURRENCE OF SPOROTRICHUM SCHENCKII ON A COLD-STORED MEAT PRODUCT

During the course of an investigation of optimal conditions for cold-storage of frankfurters, numerous isolates of a Sporotrichum sp. were obtained from this meat product. On the basis of microscopic and gross morphology, dimorphism, virulence for mice, reactivity with fluorescein-labeled antibodies specific for the tissue form of S. schenckii, the fungus was identified as S. schenckii. The unique ability of our isolates to grow well at 5 C and to hydrolyze proteinaceous substrates suggests their adaptation for growth on meat in the cold storage environment. This is the first report of S. schenckii from cold-stored meat products. © 1969 by The Johns Hopkins University.