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Behavior of Vibrio cholerae in hot foods.

Four food types held hot at 45 to 60 degrees C were deliberately contaminated with O1 and non-O1 Vibrio cholerae strains. These organisms were assayed for survival and recovery from the foods within 1 h of the time the food was kept hot. The results showed no growth of V. cholerae non-O1 on thiosulf...

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Detalhes bibliográficos
Main Authors: Makukutu, C A, Guthrie, R K
Formato: Artigo
Idioma:Inglês
Publicado em: 1986
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Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC239121/
https://ncbi.nlm.nih.gov/pubmed/3777928
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