Department of Animal Product Hygiene, The Veterinary Research Institute, Pulawy, Poland
Bibliografia
1. Gaugusch Z., Kafel S., Ożdżyńska E., Cader-Strzelecka B., Strzelecki E.: Badania porównawcze nad mikroflorą wędlin i wyrobów wędliniarskich (Comparing investigations on microflora of smoked meat and sausages). Med. Wet., 6, 337, 1965.
2. Hall H. E.: Examination of foods for enteropathogenic and indicator bacteria. Public Health Service Publication, No. 1142, Washington, 1964.
3. Hobbs B. C., Smith M. E., Ooakley C. L., Warrack H. G., Cruiskahankk I. C.: Clostridium Welchii food poisoning. J. Hyg. 51, 74, 1953.
4. Kafel S.: Problem Clostridium perfringens w produktach spożywczych (Cl. perfringens in food). Med. Wet., 3, 24, 1965.
5. Kossakowska A.: Badania nad występowaniem Cl. perfringens w mięsie świń zakażonych sztucznie wirusem pomoru (Investigations on Cl. perfringens occurence in meat of swine artificially infected with swine fever virus). Med. Wet. 5, 89, 1966.
6. McClung L. S., Toabe R.: The egg yolk plate reaction for the presumptive diagnosis of Clostridium sporogenes and certain species of the gangrene and botulinum groups. J. Bact., 53, 139, 1947.
7. Pivovarov J. P.: Opyt izuczenya obsemenennosti CI. perfringens produktov pitanya (Experience in the scope of investigations on CI. perfringens occurrence in food). Gig. i Sanit., 12, 91, 1964.
8. Willis A. T.: Anaerobic bacteriology in cilincal medicine. Butterworth. London, 1960.