For the isolation of Salmonella from a variety of sources many different culture media were used. One of them, the Xylose Lysine Brilliant Green Agar medium, was employed to evaluate it in relation to the other selective-indicator media most commonly used in the isolation of these microorganisms. The results showed that Xylose Lysine Brilliant Green Agar was inferior to SS Agar and Brilliant Green Agar, slightly superior to EMB Agar, and superior to Bismuth Sulfite Agar for the isolation of […]

Antityphoid agglutinins in hepatosplenic Schistosomiasis patients (N = 43) and controls (N = 83) sera were measured. Higher antityphoid agglutinins (H and/or O and/or Vi) and higher anti-O agglutinin rate were observed in patients affected by Schistosomiais. Although a larger exposure to these antigens could have been responsible for the higher antibody rates observed in these patients, the agglutinin levels suggest there is in fact no deficiency in antibody synthesis, as has often been suggested to explain the low anti-O […]

Sixty small farms of Botucatu County, S.Paulo, Brazil, given over to cattle breeding were studied. These farms account for 15% of the total of 402 farms that exist in the county. The sample was drawn by simple probabilistic technique. There were found to be one hundred and thirteen drinking places located on the farms. Samples of water were taken from these drinking places and examined for bacteria of the genus Salmonella, for the determination of Most Probable Number (MNP) of […]

A foodborne outbreak which affected 211 persons occurred, in a School, in 1993. The epidemiological data obtained by interviewing the affected and non affected persons sampled showed as predominant symptoms: diarrhoea, fever (77.7%), abdominal cramps (67.7%), vomiting (65.8%), hot-and-cold sensations (54.5%) and headache (44.5%). The median incubation period was of 17 hours, the limits being 3 and 29 hours. The disease period was of from 3 to 4 days. The food concerned was a kind of paté, a mayonnaise mixture […]