Growth of Salmonella typhi and certain other members of the Salmonella group in milk and butter stored at atmospheric temperatures
- 1 September 1938
- journal article
- research article
- Published by Cambridge University Press (CUP) in Epidemiology and Infection
- Vol. 38 (5) , 587-595
- https://doi.org/10.1017/s002217240001144x
Abstract
1. A technique for studying the behaviour of Salmonella in milk is described.2. S. typhi, paratyphi B, dublin, cholerae-suis, typhi-murium, enteritidis and bovis-morbificans all multiplied readily even in absolutely fresh raw milk stored at 15°C., and in commercial grades of raw and of heat-treated milk rapid multiplication also occurred.3. Strains of S. typhi recently isolated from man showed more rapid multiplication in milk than did stock laboratory cultures.4. These Salmonella all survived at least 2 months when incorporated in various grades of salted and unsalted butter.This publication has 5 references indexed in Scilit:
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