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Isolation of Salmonella using three selective enrichment broths from sausages naturally contaminated. Its relationship with other microorganisms that produce food toxi-infections.

作者信息

Muñoz A, Frapolli E, Moriñigo M A, Borrego J J, Romero P

机构信息

Departamento de Microbiologia, Facultad de Ciencias, Universidad de Málaga, España.

出版信息

Zentralbl Bakteriol Mikrobiol Hyg B Umwelthyg Krankenhaushyg Arbeitshyg Prav Med. 1987 Oct;185(1-2):105-11.

PMID:3124372
Abstract

Recently a great number of cases of human salmonellosis has been observed, and contaminated foods are the most important source of gastro-intestinal diseases by Salmonella. A comparative study of the efficiency of Salmonella spp. isolation from different kinds of sausage was carried out, using selenite-cystine (SC), Müller-Kauffmann tetrathionate (MK) and Rappaport-Vassiliadis (RV/43) broths. In addition, other microorganisms that produced food toxi-infections were investigated. The percentage of Salmonella detection using RV/43 broth is superior to those obtained by the MK/43 and SC/36 procedures. The first medium cited produces a higher recovery of different Salmonella strains and serotypes, and the inhibitory effects observed on the interferent competitive organisms are higher than the other broths.

摘要

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