Author:
Taylor Barbara C.,Nakamura Mitsuru
Abstract
The survival and persistence ofShigella sonneiandS. flexneriin various food preparations were studied. The length of survival and the rate of decrease in surviving fractions varied considerably depending upon the menstruum and the holding temperature. This study points out the potential hazards involved in consuming food products that may be contaminated by shigellae.
Publisher
Cambridge University Press (CUP)
Subject
Public Health, Environmental and Occupational Health,Immunology
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