Literature DB >> 4584597

Growth and virulence of Salmonella typhimurium grown in different foods.

E S Idziak, K Crossley.   

Abstract

Experimental data indicate that the virulence of Salmonella typhimurium grown in different foods varies. The possibility exists, therefore, that ingestion of foods containing the same number of salmonellae may not constitute a similar health hazard.

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Year:  1973        PMID： 4584597      PMCID： PMC379864          DOI： 10.1128/am.26.4.629-630.1973

Source DB:  PubMed          Journal:  Appl Microbiol        ISSN： 0003-6919


  5 in total

1.  Effect of pH on the pathogenic functions of Salmonella typhimurium.

Authors:  E S Idziak; P Suvanmongkol
Journal:  Can J Microbiol       Date:  1972-01       Impact factor: 2.419

2.  Effect of volatile fatty acids on Salmonella typhimurium.

Authors:  J M Goepfert; R Hicks
Journal:  J Bacteriol       Date:  1969-02       Impact factor: 3.490

Review 3.  Food-borne salmonellosis.

Authors:  E Prost; H Riemann
Journal:  Annu Rev Microbiol       Date:  1967       Impact factor: 15.500

4.  Interaction of salt, pH, and temperature on the growth and survival of salmonellae in ground pork.

Authors:  J A Alford; S A Palumbo
Journal:  Appl Microbiol       Date:  1969-04

5.  Radiation treatment of foods. II. Public health significance of irradiation-recycled Salmonella.

Authors:  N A Epps; E S Idziak
Journal:  Appl Microbiol       Date:  1970-02
  5 in total

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