The mechanism elucidation and spread of new laboratory procedure of the food poisoning Salmonella using citrus extractions

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We referred to this phenomenon that Salmonella forms a black ring due to the production of H2S as the “MY Phenomenon” and the black ring was designated as the MIDO Ring. The new finding that H2S production was suppressed by adding NaCl was shown during this study. Furthermore, hydrogen sulfide production and iron sulfide production became viewing notably by making Salmonella cultural condition into the anaerobic condition. The results made it possible to suggest the developing an antibacterial inspection system such as Oligodynamic effect of the metal by usingSalmonella.