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Food-borne intoxication by Clostridium perfringens
Schocken Iturrino, Ruben Pablo; Avila, Fernando Antonio de; Nader Filho, Antonio; Rossi Júnior, Oswaldo Durival; Martins, Odair.
Rev. microbiol ; 17(3): 228-33, jul.-set. 1986.
Article in English | LILACS | ID: lil-35125
Responsible library: BR1.1
RESUMO
Estudo de um surto de toxi-infecçäo alimentar por Clostridium perfringens em Jaboticabal, SP. Através do inquérito epidemiológico, os alimentos suspeitos foram a carne de porco assada e molho de tomate, os quais foram cozidos 12 horas antes de seu consumo e mantidos à temperatura ambiente. A mediana do tempo de incubaçäo correspondeu a 14 horas e 30 minutos, enquanto que a duraçäo dos sintomas foi de 8 a 21 horas. Diarréia e cólicas foram os sintomas predominantes (94% e 88% respectivamente). As contagens de C. perfringens em fezes variaram de 10**5 a 10**8; nas amostras de alimentos suspeitos de 10**4 a 10**7
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Collection: International databases Health context: Neglected Diseases Health problem: Diarrhea / Neglected Diseases / Zoonoses Database: LILACS Main subject: Clostridium Infections / Clostridium perfringens / Foodborne Diseases Limits: Humans Country/Region as subject: South America / Brazil Language: English Journal: Rev. microbiol Journal subject: Microbiology Year: 1986 Document type: Article
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Collection: International databases Health context: Neglected Diseases Health problem: Diarrhea / Neglected Diseases / Zoonoses Database: LILACS Main subject: Clostridium Infections / Clostridium perfringens / Foodborne Diseases Limits: Humans Country/Region as subject: South America / Brazil Language: English Journal: Rev. microbiol Journal subject: Microbiology Year: 1986 Document type: Article