A Proteus inconstans which Produces ‘Cabbage Odour’ in the Spoilage of Vacuum‐packed Sliced Bacon

The isolation and identification of a species of Proteus inconstans capable of producing ‘cabbage odour’ spoilage of sliced vacuum‐packed bacon are described. Gas chromatographic‐mass spectrometric analysis indicated that the odoriferous compound was methane thiol. Data are presented on the effect of the pH and salt level on the growth of the organism in laboratory media and the production of methane thiol in bacon.