Survival of shigellae in food
- 1 September 1964
- journal article
- research article
- Published by Cambridge University Press (CUP) in Epidemiology and Infection
- Vol. 62 (3) , 303-311
- https://doi.org/10.1017/s0022172400040018
Abstract
The survival and persistence ofShigella sonneiandS. flexneriin various food preparations were studied. The length of survival and the rate of decrease in surviving fractions varied considerably depending upon the menstruum and the holding temperature. This study points out the potential hazards involved in consuming food products that may be contaminated by shigellae.Keywords
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