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: volume 4, issue 2, pages 217-233 (issn: 0022-1007, eissn: 1540-9538)
  • Related identifiers: doi: 10.1084/jem.4.2.217, 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 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 fo... View more
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