Claim · model-written summary
Neither Shigella nor Salmonella was cultured.
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionValueQualifier
Verbatim
e0“No cultures of Shigella or Salmonella were found.”
t0“Black and Red Pepper”
Title
Microflora of Black and Red Pepper1
C. M. Christensen; H. A. Fanse; G. H. Nelson; et al. Applied Microbiology 1967. doi:10.1128/aem.15.3.622-626.1967
Other claims from this paper (12)
- Observation Ground black pepper yielded an average of 39,000 fungal colonies per g, ranging from 1,700 to 310,000 per g.
- Observation Bacterial colonies in ground black pepper averaged 194,000,000 per g, ranging from 8,300,000 to 704,000,000 per g.
- Observation Fungi grew from nearly all cultured surface-disinfected whole peppercorns.
- Observation US ground red pepper averaged 1,600 storage-fungal colonies per g.
- Observation US ground red pepper yielded an equal number of other fungi.
- Observation Indian ground red pepper averaged 78,900 storage-fungal colonies per g.
- Observation Indian ground red pepper averaged 169,400 colonies of other fungi per g.
- Observation Aspergillus flavus occurred among fungi from black and red pepper.
- Observation A. ochraceus occurred among fungi from black and red pepper.
- Observation Some pepper-derived Aspergillus isolates grown on corn were rapidly lethal to rats or ducklings.
- Observation Aflatoxin B1 was isolated from corn on which A. flavus from black pepper grew.
- Observation Several bacterial genera and species were isolated from black pepper.