An experiment was conducted in which streptococci extracted from throats of patients with pharyngitis were grown at room temperature on a medium containing eggs.
There were no reports of non-suppurative sequels of streptococcal pharyngitis in the other articles reviewed.
Involvement of the nasal mucosa and the bronchial tree was less common than in pharyngitis transmitted through the respiratory system.
It causes a wide array of infections, the most frequent of which is acute pharyngitis (strep throat).
Until the 1940s, the main sources of food-borne streptococcal pharyngitis were milk and milk products.
We assume that the guidelines for the prevention of food poisoning would apply to food-borne streptococcal pharyngitis.
Because of the causal relationship between streptococcal pharyngitis and rheumatic fever, it is hardly surprising that the epidemiology of the two disease is closely related.
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.
