作者将古典生物型和El Tor生物型各4株霍乱弧菌接种于被认为与霍乱的爆发流行有关的生或煮过的食物中,在22℃、30℃和37℃三种不同的孵育温度下观察其生长情况。结果:霍乱弧菌两种生物型在所有试验的煮过的食物中均生长良好,在煮过的淡菜、对虾、蛋中生长速度最快:在37℃时,淡菜和对虾在12小时内,蛋在14小时内达到10~(10)/g水平;其他煮过的食物(米饭、馅 The authors inoculated 4 V. cholerae of classical and El Tor biotypes into raw or cooked food that is considered to be associated with the outbreak of cholera at three different incubation temperatures of 22 ° C, 30 ° C and 37 ° C Under the observation of its growth. Results: Both V. cholerae biotypes grew well in all tested cooked foods, with the fastest growth rates in boiled mussels, shrimp, and eggs: at 37 ° C, mussels and shrimp grew at 12 hours Within 10 hours, eggs reach 10 ~ (10) / g within 14 hours; other cooked food (rice, stuffing