大腸菌O-111, B<sub>4</sub>による食中毒について

DOI Web Site

書誌事項

タイトル別名
  • On the Poisoning Caused by <i>Escherichia coli</i> O-111, B4
  • ダイチョウキン 0-111 , B4 ニ ヨル ショクチュウドク ニ ツイテ

この論文をさがす

抄録

The authors performen the bacteriological and epidemiological observations on the food poisoning incidence in October, 1966, which was caused by a strain of E. coli.<br>Epidemiological observations revealed that the number of patients, with principal symptoms of stomachache, nausea, vomitting, diarrhea and fever, 15 with 18.5% of morbidity. the patients were all adult and the mean time of incubation period was 10.5h.<br>E. coli strains were isolated almost in pure culture on the media used diagnostically from 5 patients examined. These cultures originated as single lactose-fermenting colonies on the media, which were there-after subcultured and identified by fermentative and biochemical reactions as Escherichia coli. These cultures were also identified by biological and serological reactions as E. coil O-111, B4 and agreed with the biological properties of type 1 described by F. Kauffmann. Widal reaction did not show any rise in O- antibody against the strain E. coil O-111, B4 which was isolated from the patients.

収録刊行物

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ