THE THERMAL DEATH-POINT OF TUBERCLE BACILLI IN MILK AND SOME OTHER FLUIDS

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Smith, Theobald (1899)
  • Publisher: The Rockefeller University Press
  • Journal: The Journal of Experimental Medicine, volume 4, issue 2, pages 217-233 (issn: 0022-1007, eissn: 1540-9538)
  • Related identifiers: pmc: PMC2118045
  • Subject: Article
    mesheuropmc: bacterial infections and mycoses

1. Tubercle bacilli when suspended in. distilled water, normal salt solution, bouillon and milk, are destroyed at 60° 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° C. may contain living bacilli after 60 minutes.
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