The viability of the local field strain of Brucella melitensis biovar 3, the prevalent strain in man and animals in Egypt, was studied in Damietta cheese with different concentrations of salt and stored at room temperature (22°C) and in refrigerator (4°c). At room temperature the organism remained viable up to 15, 15 and 8 days in cheese containing 5, 7.5 and 10% sodium chloride, respectively. At refrigerated temperature, the organism survived for 25, 25 and 22 days in the three types of cheeses, respectively.
ABDEL-HAKIEM, E., HAMDY, M., & SHELAIH, M. (1994). VIABILITY OF BRUCELLA MELITENSIS IN DAMIETTA CHEESE. Assiut Veterinary Medical Journal, 31.1(61), 158-165. doi: 10.21608/avmj.1994.185347
MLA
E.H. ABDEL-HAKIEM; M.E. HAMDY; M.A. SHELAIH. "VIABILITY OF BRUCELLA MELITENSIS IN DAMIETTA CHEESE". Assiut Veterinary Medical Journal, 31.1, 61, 1994, 158-165. doi: 10.21608/avmj.1994.185347
HARVARD
ABDEL-HAKIEM, E., HAMDY, M., SHELAIH, M. (1994). 'VIABILITY OF BRUCELLA MELITENSIS IN DAMIETTA CHEESE', Assiut Veterinary Medical Journal, 31.1(61), pp. 158-165. doi: 10.21608/avmj.1994.185347
VANCOUVER
ABDEL-HAKIEM, E., HAMDY, M., SHELAIH, M. VIABILITY OF BRUCELLA MELITENSIS IN DAMIETTA CHEESE. Assiut Veterinary Medical Journal, 1994; 31.1(61): 158-165. doi: 10.21608/avmj.1994.185347
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