Sedova N N
Vopr Pitan. 1976 Sep-Oct(5):67-70.
Experimental investigations aimed at working out methods for quantification of Sh. sonnei in experimentally infected stewed fruits and berries are described and the ways for educing the epidemiological hazards of a compote prepared by failing to comply with proper heat treatment - idicated. The presently proposed by the author procedure for bacteriological analysis of an infected compote is shown to be sensitive enough, for it enables one to count 10(2) and more Shigella cells in 1 ml of compote. The greatest epidemiological danger can be found in compote prepared through heating without subsequent boiling, since it contains intact viable Shigella cells, introduced into the compote prior to its heating.
描述了旨在制定实验性感染的炖制水果和浆果中宋内志贺氏菌定量方法的实验研究，并指出了因未进行适当热处理而制备的蜜饯所带来的流行病学危害。作者目前提出的感染蜜饯细菌学分析程序被证明足够灵敏，因为它能使人们在1毫升蜜饯中计数出10²及更多的志贺氏菌细胞。在通过加热但随后未煮沸制备的蜜饯中可发现最大的流行病学危险，因为其中含有在加热前引入蜜饯的完整活志贺氏菌细胞。
