GROWTH AND SURVIVAL OF SHIGELLA-FLEXNERI IN COMMON BANGLADESHI FOODS UNDER VARIOUS CONDITIONS OF TIME AND TEMPERATURE

被引：36

作者：

ISLAM, MS ^{[1
]}

HASAN, MK ^{[1
]}

KHAN, SI ^{[1
]}

机构：

[1] UNIV DHAKA,DEPT MICROBIOL,DHAKA 1000,BANGLADESH

来源：

APPLIED AND ENVIRONMENTAL MICROBIOLOGY | 1993年 / 59卷 / 02期

关键词：

D O I：

10.1128/AEM.59.2.652-654.1993

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

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.

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页码：652 / 654

页数：3

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