VIABILITY OF BACTERIUM TYPHOSUM IN ICE CREAM
- 1 January 1926
- journal article
- research article
- Published by American Society for Microbiology in Journal of Bacteriology
- Vol. 11 (1) , 27-29
- https://doi.org/10.1128/jb.11.1.27-29.1926
Abstract
Ice cream mix was sterilized, then inoculated and allowed to incubate until there were 25,000,000 typhoid germs per cc. After freezing, the mix contained 51,000,000 germs. The ice cream was stored at an average temperature of [long dash]4[degree]F. At the end of the first 5 days of storage the count was reduced 90% and at the end of 20 days the reduction was 95%. After 134 days 1 germ out of every 200 survived; after the 1st year 1 typhoid germ out of every 1000; and after 2 years 1 germ out of every 10,000 had survived. After 28 months there were no living typhoid germs present.This publication has 0 references indexed in Scilit: