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从鸡蛋中分离沙门氏菌的技术。

Techniques for the isolation of salmonellas from eggs.

作者信息

Humphrey T J, Whitehead A

机构信息

Food Laboratory, Public Health Laboratory, Exeter, England.

出版信息

Br Poult Sci. 1992 Sep;33(4):761-8. doi: 10.1080/00071669208417517.

DOI:10.1080/00071669208417517
PMID:1393671
Abstract
  1. When the contents of 4 or more naturally-contaminated intact eggs were combined, the isolation rate of Salmonella enteritidis was improved by extending incubation at 37 degrees C from 24 to 48 h before sub-culture. 2. The isolation rate of salmonellas from raw homogenised whole egg was significantly increased by the inclusion of Novobiocin and Cefsulodin in the primary culture media. 3. Rappaport Vassiliadis broth was found to be superior to Selenite as a selective enrichment medium.
摘要
  1. 当将4个或更多自然污染的完整鸡蛋的内容物混合时,通过在继代培养前将37℃的孵育时间从24小时延长至48小时,肠炎沙门氏菌的分离率得到提高。2. 在初代培养基中加入新生霉素和头孢磺啶,可显著提高生全蛋液中沙门氏菌的分离率。3. 发现Rappaport Vassiliadis肉汤作为选择性增菌培养基优于亚硒酸盐。

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