Survival of shigellae in food

Abstract

The survival and persistence of Shigella sonnei and S. flexneri in various food preparations were studied. The length of survival and the rate of decrease in surviving fractions varied considerably depending upon the menstruum and the holding temperature. This study points out the potential hazards involved in consuming food products that may be contaminated by shigellae. © 1964, Cambridge University Press. All rights reserved.