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碗筷消毒方法,大多提倡煮和蒸。由于各部队客观条件不一,每不易执行,尤其在野营条件下更难办到。为此我们试验了氯对数种肠道细菌的作用及应用于消毒碗筷的效果观察,现将试验结果报告于下。(一)方法分两步骤:1.实验室试管法:将痢疾杆菌、副伤寒甲杆菌、大肠杆菌分别培养于肉膏蛋白胨水内37℃孵育18小时,然后用无菌生理盐水稀释为相当于每毫升50万株菌,接种1毫升于各种不同浓度氯之试管内(每管为5毫升溶液)。接触不同时间后用白金耳取出接种于平皿上培养,孵育后观察结果。2.找出适当浓度后用18小时以上之痢疾肉汤
Disinfection methods, mostly advocating boiled and steamed. Because of the different objective conditions of the various units, each is not easily implemented, especially under camping conditions. To this end, we tested the effect of chlorine on several kinds of intestinal bacteria and the effect of disinfection of tableware, the results are reported below. (A) The method is divided into two steps: 1. Laboratory test tube method: Shigella, paratyphi A, Escherichia coli were cultured in meat extract peptone water for 18 hours at 37 ℃, then diluted with sterile saline equivalent to 500,000 strains per milliliter, inoculated with 1 ml of various concentrations of chlorine in vitro (5 ml of solution per tube). After contact with different times, remove with platinum ear vaccination on plate culture, observe the results after incubation. 2. Find the appropriate concentration of dysentery broth after 18 hours