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Survival of shigellae in food*

Published online by Cambridge University Press:  15 May 2009

Barbara C. Taylor  and
Mitsuru Nakamura
Barbara C. Taylor
Affiliation:
Department of Microbiology, Montana State University, Missoula, Montana, U.S.A.
Mitsuru Nakamura
Affiliation:
Department of Microbiology, Montana State University, Missoula, Montana, U.S.A.
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The survival and persistence of Shigella sonnei and S. flexneri in 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.

Type
Research Article
Information
Journal of Hygiene , Volume 62 , Issue 3 , September 1964 , pp. 303 - 311
Copyright
Copyright © Cambridge University Press 1964

References

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