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Influence of Dietary Factors upon Salmonella typhimurium Infection in the Guinea Pig¹

Department of Agricultural Chemistry, University of Missouri, Columbia

More than 1100 guinea pigs were used to study the effect of dietary factors upon susceptibility of the animals to salmonellosis induced by inoculation with Salmonella typhimurium. The chief criterion of a protective effect was reduction in mortality, but survival as measured by the time at which one-half of a group had died was also considered to be significant. Dried cooked cabbage was an effective supplement, reducing mortality from 73.5 to 50.8% among animals fed a casein basal diet. Soybean protein also exerted a protective effect but alfalfa meal was ineffective. The factor in cabbage was stable to heat, was not readily soluble in water, was not present in the ash and apparently is not identical with arginine nor the antibacterial compounds commonly occurring in cabbage. Increasing the dietary phosphorus level from about 0.4 to 1.0% caused a marked reduction in mortality regardless of the protein source, but excess phosphorus added to the soybean diet was the most protective. Although the relationship between dietary phosphorus and the factor in cabbage is not known, these compounds are clearly not identical.

² Present address: Toxicology Section, Communicable Disease Center, Public Health Service, Atlanta, Georgia.

Manuscript received 20 February 1964.