The Thermal Death-Point of Tubercle Bacilli in Milk and Some Other Fluids
| Main Author: | Smith, Theobald |
|---|---|
| Format: | Article |
| Terbitan: |
, 1899
|
| Online Access: |
https://zenodo.org/record/1924817 |
Daftar Isi:
- 1. Tubercle bacilli when suspended in. distilled water, normal salt solution, bouillon and milk, are destroyed at 60 degrees C. in 15 to 20 minutes. The larger number are destroyed in 5 to 10 minutes. 2. When tubercle bacilli are suspended in milk, the pellicle which forms during the exposure at 60 degrees C. may contain living bacilli after 60 minutes.