Analysis with a new method to detect Shigella spp. in food and the viability of Shigella spp. in frozen storage
2006
Miyahara, M.(National Inst. of Health Science, Tokyo (Japan)) | Konuma, H.
A new method to detect Shigella sonnei in food was established by collaborative evaluation and reported in Biocontrol Science in 2003. In this report, the method was tested for minimum number of S. sonnei and S. flexneri detected in food. The survival of S. sonnei and S. flexneri in tryptic soy broth at 10, 5 and -20 deg C for 4-6 months was also examined. Moreover, the viability of S. sonnei and S. flexneri in food stored at -20 deg C for 3-6 months was studied by this method. Both Shigella strains (approximately around 10 cells/25 g of oyster) could be detected by the new method. Although the number of inoculated cells in TSB decreased to 1/10,000, both strains survived for more than few months in frozen storage. Both strains in TSB under frozen conditions retained their viability for more than a few months. Both Shigella strains (180 or 190 cfu/25 g) inoculated into young corn survived for more than 3 months in frozen storage.
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