Salmonella in the Laying Hen

Autor: N. A. Cox, A. B. Watts, Arthur R. Colmer, B. H. Davis
Rok vydání: 1973
Předmět:
Zdroj: Poultry Science. 52:661-666
ISSN: 0032-5791
DOI: 10.3382/ps.0520661
Popis: An in vitro study, simulating the pH condition of the various sections of the digestive tract of the hen, was conducted in an effort to learn the effect of pH on the survival of three species of Salmonella i.e., senftenberg, thompson and typhimurium. One million cells per ml. of these three species of Salmonella were subjected to separate buffered solutions with a pH of 4.5, 4.4, 2.6, 6.2 and 6.3 which correspond to the pH of the crop, proventriculus, gizzard, small intestine and large intestine, respectively. Length of exposure to each condition was crop, 30 minutes; proventriculus, 15 minutes; gizzard 90 minutes; small intestine, 90 minutes; and large intestine, 15 minutes. One million cells of each of these three species were added to each of three buffered solutions to study the effect of changing the pH as is the case when an organism moves through the digestive tract. The pH conditions and incubation times were the same as for the individual buffered solutions. The results for the three species were very similar. The pH conditions representing the small and large intestine resulted in little cell destruction. Considerably more cells were destroyed at the pH conditions corresponding to the crop (4.5) and the proventriculus (4.4). At a pH of 2.6, which corresponds to the gizzard, almost total destruction occurred.
Databáze: OpenAIRE
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