A COMPARATIVE-STUDY OF THE HEAT-RESISTANCE OF SALMONELLAS IN HOMOGENIZED WHOLE EGG, EGG-YOLK OR ALBUMIN

被引：60

作者：

HUMPHREY, TJ

CHAPMAN, PA

ROWE, B

GILBERT, RJ

机构：

[1] NO GEN HOSP,PUBL HLTH LAB,SHEFFIELD S5 7AU,S YORKSHIRE,ENGLAND

[2] CENT PUBL HLTH LAB,PHLS,DIV ENTER PATHOGENS,LONDON NW9 5HT,ENGLAND

[3] CENT PUBL HLTH LAB,PHLS,FOOD HYG LAB,LONDON NW9 5HT,ENGLAND

来源：

EPIDEMIOLOGY AND INFECTION | 1990年 / 104卷 / 02期

关键词：

D O I：

10.1017/S0950268800059409

中图分类号：

R1 [预防医学、卫生学];

学科分类号：

1004 ; 120402 ;

摘要：

Salmonella enteritidis PT4 was found to be more resistant to heat in egg than some other common egg-associated salmonellas. This organism was significantly more heat sensitive than S. senftenberg 775W, however, and should not survive in pasteurized liquid egg. © 1990, Cambridge University Press. All rights reserved.

引用

页码：237 / 241

页数：5