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Studies on the growth of Vibrio cholerae biotype eltor and biotype classical in foods.

The growth of Vibrio cholerae biotype eltor and biotype classical was studied in a range of cooked foods, shellfish and raw vegetables, incubated at 22 degrees, 30 degrees and 37 degrees C. Both biotypes grew in all cooked foods but growth was not demonstrated on raw shellfish. The organism multipli...

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Detalles Bibliográficos
Main Authors: Kolvin, J. L., Roberts, D.
Formato: Artigo
Idioma:Inglês
Publicado: Cambridge University Press 1982
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Acceso en liña:https://ncbi.nlm.nih.gov/pmc/articles/PMC2134204/
https://ncbi.nlm.nih.gov/pubmed/7130700
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