Investigation on the presence of Clostridium perfringens in food products
1992
Soncini, G. | Bersani, C. (Milan Univ. (Italy). Istituto di Ispezione degli Alimenti di Origine Animale) | Comi, G. (Udine Univ. (Italy). Istituto di Tecnologie Alimentari)
إنجليزي. Considering how widespread the presence of clostridia is in the environment and foodstuffs, the thermal resistance of their spores and the risk of causing gastro-enteritis, it was decided to research into Cl. perfringens and identify it according to present day technology. In the course of the investigation, 221 food samples were examined. 53 strains of Sulphite-reducing clostridia were isolated and identified of which 53% were Cl. perfringens. Identification was based on traditional tests on the ability to grow in Iron-Milk media in 18 hr. and with the Api Stystem test RAPID ID 32A
اظهر المزيد [+] اقل [-]إيطالي. Vista l'ampia diffusione dei Clostridi nell'ambiente e negli alimenti, la termoresistenza delle loro spore e la possibilita' di causare disturbi gastroenterici, e' stato ritenuto utile ricercare Cl. perfringens e identificarlo secondo le tecniche piu' attuali. Nel corso dell'indagine sono stati esaminati 221 campioni alimentari. Sono stati isolati e identificati 53 ceppi di clostridi solfitoriduttori, di cui il 53% e' risultato essere Cl. perfringens. L'identificazione e' stata basata sulle prove tradizionali, sulla capacita' di crescere in Iron Milk medium a 45 gradi C in 18 h e sul test Api System RAPID ID 32A
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Istituto di Servizi per il Mercato Agricolo Alimentare