A Note on the Spoilage of Prepacked Lamb Chops by Microbacterium thermosphactum

S ummary . The microflora developing at 5° on lamb chops, prepacked commercially, was found to consist largely of facultatively anaerobic, Gram positive, catalase positive, benzidine negative rods resembling Microbacterium thermosphactum. In contrast, beef steaks under the same conditions had a microflora made up predominantly of Gram negative bacteria.