Growth and survival of Shigella flexneri in common Bangladeshi foods under various conditions of time and temperature
Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Islam, M.S. | - |
| dc.contributor.author | Hasan, M.K. | - |
| dc.contributor.author | Khan, S.I. | - |
| dc.date.accessioned | 2013-11-18T08:09:00Z | - |
| dc.date.available | 2013-11-18T08:09:00Z | - |
| dc.date.issued | 1993-02 | - |
| dc.identifier.citation | Appl Environ Microbiol 1993 Feb;59(2):652-4 | en |
| dc.identifier.uri | http://hdl.handle.net/123456789/4622 | - |
| dc.description.abstract | 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 37 degrees C and survival at 5 degrees C were observed by viable counts on MacConkey agar. The organism grew well in all tested foods and growth increased from 10(5) to 10(8) to 10(10) cells per ml or g within 6 to 18 h after inoculation at 25 and 37 degrees C | en |
| dc.format.extent | 598927 bytes | - |
| dc.format.mimetype | application/pdf | - |
| dc.language.iso | en | en |
| dc.subject | Bangladesh | en |
| dc.subject | Food Microbiology | en |
| dc.subject | Shigella flexneri | en |
| dc.subject | Temperature | en |
| dc.subject | Time Factors | en |
| dc.title | Growth and survival of Shigella flexneri in common Bangladeshi foods under various conditions of time and temperature | en |
| dc.type | Article | en |
| Appears in Collections: | A. Original papers | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 1993-ApplEnvironMicrobiol-652-IslamMS.pdf | 584.89 kB | Adobe PDF | View/Open Request a copy |
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