论文部分内容阅读
0501 食品中蜡样芽胞杆菌的调查与实验研究(短篇报道) 李俊生等中华预防医学杂志18(1):55,1984作者于1980年9月对邯郸市市售奶类、大米饭、糕点和熟肉各采样30份,进行蜡样芽胞杆菌带染情况检验。结果表明,奶类的阳性率最高为60%;大米饭为40%;糕点和熟肉都为13%,但大米饭的带染菌量最高。来自调查中任选食品培养菌株和食物中毒菌株对小鼠的毒力都很强,经100℃煮沸1～20分钟的菌株其毒力下降,于100℃水浴中加热25分钟以上菌株才能被杀灭。培养液pH
0501 Investigation and Experimental Research on Bacillus cereus in Food (Short Report) Li Junsheng et al. Journal of Preventive Medicine 18 (1): 55,1984 The author studied the marketability of milk, rice, cakes and sweets in Handan in September 1980 30 samples of cooked meat samples were tested for Bacillus cereus banding. The results showed that the highest positive rate of milk was 60%; 40% of rice; cakes and cooked meat were 13%, but rice with the highest bacterial contamination. Toxicity of the selected strain and strain of food poisoning to the mice from the survey was very high. The virulence of the strains that had been boiled for 1 to 20 minutes at 100 ° C was reduced and the strain was able to be killed after being heated in a water bath at 100 ° C for 25 minutes Off Medium pH