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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...

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Bibliographic Details
Main Authors: Doyle, M P, Schoeni, J L
Format: Artigo
Language:Inglês
Published: 1984
Subjects:
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC241626/
https://ncbi.nlm.nih.gov/pubmed/6391379
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