Growth and survival of Shigella flexneri in common Bangladeshi foods under various conditions of time and temperature.
نویسندگان
چکیده
Survival and growth of Shigella flexneri were assessed in various foods, including boiled rice, lentil soup, milk, cooked beef, cooked fish, mashed potato, mashed brinjal, and raw cucumber. Growth at 25 and 37 degrees C and survival at 5 degrees C were observed by viable counts on MacConkey agar. The organism grew well in all tested foods and growth increased from 10(5) to 10(8) to 10(10) cells per ml or g within 6 to 18 h after inoculation at 25 and 37 degrees C.
منابع مشابه
Model for the combined effects of temperature, pH and sodium chloride concentration on survival of Shigella flexneri strain 5348 under aerobic conditions.
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ورودعنوان ژورنال:
- Applied and environmental microbiology
دوره 59 2 شماره
صفحات -
تاریخ انتشار 1993