The fir s t part of the research dealt with the contamination of fr e s h ly prepared brines out of protected and open containers and brines used forcuring of imported and home-produced pork. according to the results obtained, only freshly prepared brine out of a protected container has been found to be sterile, the remaining were contaminated. The degree of contamination depends upon cleanliness during the whole pickling process and degree of infection of the meat submerged for preservation. bacon brine is not a disinfectant it acts only by offering unfavourable conditions to bacterial growth. The second part dealt with the action of bacon brine, bacon urine plus 0.5 per cent, of borax, and bacon brine in which saltpetre has been replaced by 0.6 per cent, of sodium n itrite, on Staphylococcus aureus, B. typhimurium, B. enteriditis Gaertner, Salmonella Reading, Proteus vulgaris, and Chromobacterium prodmiosum Experiments were made both with infected brine solutions and inoculated pieces of meat. methods and curing times were chosen according to the rules obeyed in the meat production trade. Bacon brine mixture in doses not dangerous to human health, stops the growth of meat poisoning bacteria too late to be considered of value for rendering infected meat fit for human consumption. Sodium nitrite mixed with common salt in a proportion not exceeding 0.6 per cent, can be recommended for shortening the curing process of sound meat.