福氏志贺菌在不同时间和温度条件下于常见孟加拉国食品中的生长与存活情况。
Growth and survival of Shigella flexneri in common Bangladeshi foods under various conditions of time and temperature.
作者信息
Islam M S, Hasan M K, Khan S I
机构信息
Environmental Microbiology Laboratory, International Centre for Diarrhoeal Disease Research, Dhaka, Bangladesh.
出版信息
Appl Environ Microbiol. 1993 Feb;59(2):652-4. doi: 10.1128/aem.59.2.652-654.1993.
Abstract
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.
摘要
在各种食物中评估了福氏志贺菌的存活和生长情况，这些食物包括米饭、扁豆汤、牛奶、熟牛肉、熟鱼、土豆泥、茄子泥和生黄瓜。通过在麦康凯琼脂平板上进行活菌计数来观察该菌在25℃和37℃下的生长情况以及在5℃下的存活情况。该菌在所有测试食物中均生长良好，在25℃和37℃接种后6至18小时内，每毫升或每克食物中的菌数从10⁵增加到10⁸再增加到10¹⁰ 。
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