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THE THERMAL DEATH-POINT OF TUBERCLE BACILLI IN MILK AND SOME OTHER FLUIDS
1. Tubercle bacilli when suspended in. distilled water, normal salt solution, bouillon and milk, are destroyed at 60° C. in 15 to 20 minutes. The larger number are destroyed in 5 to 10 minutes. 2. When tubercle bacilli are suspended in milk, the pellicle which forms during the exposure at 60° C. may...
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| Formato: | Texto |
| Lenguaje: | English |
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The Rockefeller University Press
1899
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2118045/ https://www.ncbi.nlm.nih.gov/pubmed/19866907 |
| Sumario: | 1. Tubercle bacilli when suspended in. distilled water, normal salt solution, bouillon and milk, are destroyed at 60° C. in 15 to 20 minutes. The larger number are destroyed in 5 to 10 minutes. 2. When tubercle bacilli are suspended in milk, the pellicle which forms during the exposure at 60° C. may contain living bacilli after 60 minutes. |
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