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  • Collection
    compiled by Drew Bourn, PhD.
    Summary: "This document contains newsletters written by Philip Pizzo, MD, during his tenure as the Dean of the Stanford University School of Medicine, 2001-2012. The newsletters were originally sent by Dean Pizzo in email format to Stanford administration, faculty, and staff."--Page 7.
    Digital Access 2018
  • Article
    Tamminga SK, Beumer RR, Kampelmacher EH, van Leusden FM.
    J Hyg (Lond). 1977 Dec;79(3):333-7.
    Milk chocolate mass containing salmonellas was prepared by mixing artificially contaminated milk powder with the other ingredients at a temperature of about 40 degrees C. From this mass bars were made. Two series were prepared, with S. eastbourne and S. typhimurium respectively. The number of surviving salmonellas was counted after various periods of storage, up to 19 months. S. eastbourne was reduced in numbers during 19 months from an initial count of ca. 3 x 10(4) to ca. 3 x 10(2) per 100 g of chocolate. S. typhimurium died off more rapidly, and was not detectable in about 55 g after 15 months, in spite of an initial count of ca. 10(5) per 100 g.In these experiments the salmonellas in the milk powder had had to survive the spraying procedure and the adverse conditions in the dried powder. This may be the reason why S. eastbourne showed a distinctly better survival on storage than the same serotype showed in previous experiments in which the organism was added as a broth culture to the chocolate mix. With S. typhimurium, however, such a difference was hardly detectable.Possible explanations of these results are discussed.
    Digital Access Access Options