ԍFb-50
^CgFIsolation and characterisation of <I>Bacillus cereus</I> from pasteurised milk
@@@@@ in household refrigerators in the Netherlands
M^CgFI_ʐї①ɂɕۊǂꂽቷEۓ̃ZEXۂ̒PƓt
ҁFM. C. Te Giffel  et. Al. 
sNAŁFInternational Journal of Food Microbiology, (1997), <B>34</B>, 307-318, 
ێF2.<I>Bacillus cereus</I>
@
<ITEM1> \n̖ړI
 
ʐтŏĂቷEۓ̃ZEXېƍDMېƂ֘AÂĒB
@
<ITEM2> \n̖
 
ቷEےᎉb
@
<ITEM3>
 
TvTCY@F@100mL@
̏W@@F@①ɂ̃hAP[XɎ[ꂽJꂽJg狍̎
@
<ITEM4> \n̐
 
334
@
<ITEM5>
 
DMېFt10{߉t0.1mLPCAv[gɔdA30CA72hr|{ăJEgB@
@
ZEXېFt1mL܂10{߉t0.1mLMETDv[gɔdA30CA24hr|{Rj[JEgB@
@
ӎFAPI50 stripgp@BxFBHI|nőBZEXۂTSAv[gɔd7,10,15,20,25,30,37,42,50C1TԔ|{B@
@
wVYFqcWv[gɃZEX۔|{㐴30uLƂA30C16-18hr|{Bn~̔a𑪒@
@
GegLVYFZEXۂ̔|{㐴ŃEGX^ubg@APCR@AxזEŐ@ŒʂB
@
<ITEM6>
 
[v]@I_̈ʐт̗①ɂɕۊǂꂽቷEۓ̃ZEXۉۂ̐ɂČsB͂334̒247́i74%jōDMې50`5000/mLłBZEXۂ133(40%)PłAʓIɋې͒ႭA258(77%)5/mLȉłB(z<I>B. cereus</I>EۓŁA<E+0.7:258, E+0.7-1.7:24, E+1.7-2.7:21, E+2.7-3.9:14,E+3.7-4.7:16, >E+4.7:1łB)@@̗\ʂDMېƃZEXې͕ۊǉxۑԂقǑȂB
ŜŃZEXۂƋ^143Rj[PAISOmFeXgƓӃp^[134Rj[i94%jZEXۂƓ肳ꂽB肳ꂽ134Rj[̂20%Ng[XysABs10653%7Cł̑B\łB͓̊iȊOPꂽZEXۂł̊ɔrĂȂ荂ł邱ƂAPZEXۊۑɓKĂ邱ƂꂽB
106ŃwVYeXg27%wVBL̔Anp^[̐ƂALŗvƂȂ蓾B
GegLVYeXg37ł̓EGX^ubg@27i33%jAPCR@28i76%jAxזE@26(70%)ɂꂼYF߂ꂽB
Pۂ̂Ng[XłȂł̃GegLVY̓Ng[Xł銔̂ɔׂĒႢ̂łB
ZEXۂƂȂ鋍iijł̐Hł̕񍐂͏ȂA̒ŒPꂽZEXۊ̂قƂǂGegLVY\߁ANQ댯sށB
@
<ITEM7>
 
International Journal of Food Microbiology, 34, 307
@
<PUBMED>

http://www.ncbi.nlm.nih.gov/htbin-post/Entrez/query?form=4&db=m&Term=International Journal of Food Microbiology, 34, 307
