[Dependence of the dynamics of the multiplication of bacteria in the genus Citrobacter on the temperature factor and on the product type in experimental contamination].
A study was made of the time course of the reproduction of bacteria of the Citrobacter genus in milk, sausage meat and vermicelli during experimental contamination, with incubation of cultures at 3 temperature regimens (24, 37 and 44 degrees C). Estimation of the results of experiments was performed by counting the number of the colonies on the surface of 2% beef-extract agar. It was established that within the first 6 h, at 24 and 37 degrees C there was an identical growth of the number of microorganisms in all the foods under study. During incubation at 44 degrees C (for 4-8 h), there was a slower reproduction of bacteria in milk as compared with sausage meat. It was revealed that food consistency had an effect on the intensity of the reproduction of bacteria of the Citrobacter genus depending on the time of incubation and temperature.
D000818:Animals; D002455:Cell Division; D002954:Citrobacter / Q000502:physiology*; D005506:Food Contamination; D008461:Meat Products; D008892:Milk / Q000382:microbiology; D013696:Temperature; D013997:Time Factors
Zavisimost' dinamiki razmnozheniia bakteriĭ roda tsitrobakter ot temperaturnogo faktora i vida produkta pri éksperimental'noĭ kontaminatsii.