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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...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Egile Nagusiak: Kolvin, J. L., Roberts, D.
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Cambridge University Press 1982
Gaiak:
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC2134204/
https://ncbi.nlm.nih.gov/pubmed/7130700
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