论文部分内容阅读
一、煮沸法对两种肠道致病菌及普通大肠杆菌污染的食具消毒效果的实验室观察: 1.试验菌株:是用湖北省站在某地试点所得的福氏志贺氏菌(2a)和鼠伤寒沙门氏菌各1株以及本室保存的普通大肠杆菌1株,在37℃24小时的肉汤培养物。2.试验方法:将上述三种肉汤培养物以无菌棉拭分别污染13组食具(每组粗瓷中碗2件,瓷盘2件),除1组不消毒作对照外,余均分组置于煮沸消毒锅内,按75℃、80℃、85℃、90℃、95℃与100℃,1分钟及3分钟,共12组进行消毒(大肠杆菌仅作
First, the boiling method of two kinds of intestinal pathogens and ordinary E. coli contamination of the tableware disinfection of laboratory observations: 1. Test strains: Hubei Province is stationed in a pilot obtained from Shigella flexneri 2a) and Salmonella typhimurium each, and a common E. coli strain stored in the room at 37 ° C for 24 hours. 2. Test methods: The above three broth cultures were contaminated with sterile cotton swab 13 sets of food utensils (each group of porcelain 2 porcelain dishes, porcelain plate 2), with the exception of a group of non-sterile control, the rest All were divided into boiling sterilized pot, according to 75 ℃, 80 ℃, 85 ℃, 90 ℃, 95 ℃ and 100 ℃, 1 minute and 3 minutes, a total of 12 groups were sterilized