[Role of stewed fruit-berries as a factor in the transmission of dysentery toxinfectious diseases].
Experimental investigations aimed at working out methods for quantification of Sh. sonnei in experimentally infected stewed fruits and berries are described and the ways for educing the epidemiological hazards of a compote prepared by failing to comply with proper heat treatment - idicated. The presently proposed by the author procedure for bacteriological analysis of an infected compote is shown to be sensitive enough, for it enables one to count 10(2) and more Shigella cells in 1 ml of compote. The greatest epidemiological danger can be found in compote prepared through heating without subsequent boiling, since it contains intact viable Shigella cells, introduced into the compote prior to its heating.
D004405:Dysentery, Bacillary / Q000517:prevention & control / Q000635:transmission*; D005516:Food Microbiology; D005517:Foodborne Diseases / Q000209:etiology* / Q000517:prevention & control; D005638:Fruit; D006358:Hot Temperature; D012764:Shigella sonnei / Q000254:growth & development
Rol' fruktovo-iagodnogo kompota kak faktora peredachi dizenteriĭnykh toksikoinfektsionnykh zabolevaniĭ