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Chinese Soy Bean Sauce as a Transmitting Agent of Bacterial Gastro-Intestinal Infections
Cheng-I Wang
Cheng-I Wang
Szechwan Provincial Institute of Infectious Disease, Chengtu, Szechwan, China
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Summary
- 1. This experiment was made to determine whether the Chinese soy bean sauce plays any part in the dissemination of diseases caused by organisms of the typhoid and dysentery group.
- 2. Thirty samples of sauces were examined; 35% of these samples showed evidence of contamination either with E. coli, E. typhosa, S. dysenteriae, or Salmonella bacilli.
- 3. The hypertonicity and acidity of the samples have no significant germicidal effect on these organisms, and E. typhosa inoculated into the sauce can survive for many days.
- 4. The fact that the soy bean sauce is frequently consumed raw and often contaminated with the typhoid-dysentery group of organisms suggests the possibility that they play a part in the dissemination of intestional infections in this country.
Author Notes
| Past two years | Past Year | Past 30 Days | |
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