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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Detalles Bibliográficos
Autor principal: Smith, Theobald
Formato: Texto
Lenguaje:English
Publicado: The Rockefeller University Press 1899
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2118045/
https://www.ncbi.nlm.nih.gov/pubmed/19866907
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author Smith, Theobald
author_facet Smith, Theobald
author_sort Smith, Theobald
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description 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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spelling pubmed-21180452008-04-18 THE THERMAL DEATH-POINT OF TUBERCLE BACILLI IN MILK AND SOME OTHER FLUIDS Smith, Theobald J Exp Med Article 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. The Rockefeller University Press 1899-03-01 /pmc/articles/PMC2118045/ /pubmed/19866907 Text en Copyright © Copyright, 1899, by The Rockefeller Institute for Medical Research New York This article is distributed under the terms of an Attribution–Noncommercial–Share Alike–No Mirror Sites license for the first six months after the publication date (see http://www.rupress.org/terms). After six months it is available under a Creative Commons License (Attribution–Noncommercial–Share Alike 4.0 Unported license, as described at http://creativecommons.org/licenses/by-nc-sa/4.0/).
spellingShingle Article
Smith, Theobald
THE THERMAL DEATH-POINT OF TUBERCLE BACILLI IN MILK AND SOME OTHER FLUIDS
title THE THERMAL DEATH-POINT OF TUBERCLE BACILLI IN MILK AND SOME OTHER FLUIDS
title_full THE THERMAL DEATH-POINT OF TUBERCLE BACILLI IN MILK AND SOME OTHER FLUIDS
title_fullStr THE THERMAL DEATH-POINT OF TUBERCLE BACILLI IN MILK AND SOME OTHER FLUIDS
title_full_unstemmed THE THERMAL DEATH-POINT OF TUBERCLE BACILLI IN MILK AND SOME OTHER FLUIDS
title_short THE THERMAL DEATH-POINT OF TUBERCLE BACILLI IN MILK AND SOME OTHER FLUIDS
title_sort thermal death-point of tubercle bacilli in milk and some other fluids
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2118045/
https://www.ncbi.nlm.nih.gov/pubmed/19866907
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