Survival and growth characteristics of Escherichia coli associated with hemorrhagic colitis.
Escherichia coli O157:H7 in ground beef was more sensitive to heat than salmonellae, but survived for 9 months at -20 degrees C with little change in number. The organisms grew well in Trypticase soy broth (BBL Microbiology Systems) between 30 and 42 degrees C, with 37 degrees C being optimal for gr...
Wedi'i Gadw mewn:
| Cyhoeddwyd yn: | Appl Environ Microbiol |
|---|---|
| Prif Awduron: | , |
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
American Society for Microbiology (ASM)
1984
|
| Pynciau: | |
| Mynediad Ar-lein: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC241626/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/6391379/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.48.4.855-856.1984 |
| Tagiau: |
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
|