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An experiment was conducted in which streptococci extracted from throats of patients with pharyngitis were grown at room temperature on a medium containing eggs.
It often follows an upper respiratory tract infection, particularly with streptococci.
Investigations suggest that substantial amounts of streptococci are disseminated when nasal carriers sneeze or cough.
The pre-treated streptococci were allowed to attach to human enamel or glass (favoured for its transparency).
They showed at most a concentration of 40 thermotolerant coliforms and six faecal streptococci per 100 ml of water.
The first samples were examined for total coliforms, thermostable coliforms and faecal streptococci.
There was also no significant difference between the numbers of total streptococci between all groups.
Further study of the growth and survival of streptococci in food is needed in order to prepare recommendations for prevention of food-borne streptococcal pharyngitis.
Small particles of saliva and aerosol contaminated by streptococci, which are inhaled into the respiratory tract, expose the nasal and bronchial mucosa more easily to the pathogen.
Streptococci involved in food-borne infections were found to be sensitive to penicillin.
M protein is a major factor in determining the virulence of streptococci.
Cultures from the abscesses grew alpha-hemolitic streptococci.
There was also no significant difference between the numbers of total streptococci between groups demineralized for 2, 5 and 6 days or between those demineralized for 5 and 8 days.
Streptococci were only cultured from one (conventional) brush.
Staphylococci and streptococci are the commonest organisms.
