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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...
Gorde:
| Egile Nagusiak: | , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
1984
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC241626/ https://ncbi.nlm.nih.gov/pubmed/6391379 |
| Etiketak: |
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