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245	1	0	_aBehavior of pathogenic bacteria in fermented milks
490	0		_vJournal of Food Science, 10(2), p.122-134, 1945
520	3		_aFermented milk as a carrier of pathogenic organisms has been of considerable concern to milk sanitarians. Until recently little evidence was available to indicate that acid milk products were media for, or carriers of, pathogenic organisms. However, in summaries of milk-borne epidemics issued by the Public Health Service, Frank (1940)and Fuchs (1941)noted three outbreaks involving 106 cases attributed to buttermilk. It seems wise, therefore, to obtain as complete information as possible on the behavior of pathogens in fermented milks. Possibilities of infection through fermented milks are discussed in this report, and suggestions are made for safeguarding the health of consumers of these products.
700	1	2	_aWilson, F.L.
700	1	2	_aTanner, F.W.
856	4	0	_uhttps://drive.google.com/file/d/1VPxgzNsd1gMk8F8Z41dEUnHNy3tOCg5H/view?usp=drivesdk _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx
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