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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| Publicado no: | Appl Environ Microbiol |
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| Principais autores: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
American Society for Microbiology (ASM)
1986
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC239121/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/3777928/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.52.4.824-831.1986 |
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