Role of food products in the spread of dysentery
Solobovnikov, I.P.
Gigiena i Sanitariia 35(11): 29-33
1970
ISSN/ISBN: 0016-9900 PMID: 4927511 Document Number: 24898
Tabulations for incidences of dysentery outbreaks in the RSFSR in 1969 in relation to type of food and time of contamination include the following % of outbreaks (in relation to total number) with % due to contamination during manufacture and contamination during distribution respectively in parentheses: milk, Sonne dysentery (S), 51.4 (40.6 and 10.8), Flexner dysentery (F), 11.8 (5.9 and 5.9); smetana, S 8.1 (not stated and 5.4), F none; tvorog, S none, F 5.9 (5.9 and none); tvorog + smetana, S 5.4 (5.4 and none), F 11.8 (11.7 and none); kefir, S 2.7 (2.7 and none), F 5.9 (5.9 and none). Sources of Sonne + Flexner dysentery were as follows: milk, 83.3 (66.6 and 16.7); unknown, 16.7 (none and 167).