Growth and survival of Shigella flexneri in common Bangladeshi foods under various conditions of time and temperature.
Survival and growth of Shigella flexneri were assessed in various foods, including boiled rice, lentil soup, milk, cooked beef, cooked fish, mashed potato, mashed brinjal, and raw cucumber.
Growth at 25 and 37oC and survival at 5oC were observed by viable counts on MacConkey agar.
The organism grew well in all tested foods and growth increased from 105 to 108 to 1010 cells per ml or g witgin 6 to 18 h after inoculation at 25 and 37oC.
Mots-clés Pascal : Multiplication microorganisme, Survie, Produit alimentaire, Bengla Desh, Asie, Shigellose, Bactériose, Infection, Contamination, Facteur milieu, Température, Stockage, Shigella flexneri, Enterobacteriaceae, Bactérie, Pathogène
Mots-clés Pascal anglais : Microorganism growth, Survival, Foodstuff, Bangladesh, Asia, Shigellosis, Bacteriosis, Infection, Contamination, Environmental factor, Temperature, Storage, Shigella flexneri, Enterobacteriaceae, Bacteria, Pathogen
Notice produite par :
Inist-CNRS - Institut de l'Information Scientifique et Technique
Cote : 93-0381872
Code Inist : 002A05B10. Création : 199406.