Subject(s)
Academies and Institutes/history , Microbiology/history , Parasitology/history , History, 20th Century , Russia , USSRSubject(s)
Diarrhea/microbiology , Enterobacteriaceae/pathogenicity , Opportunistic Infections/microbiology , Acute Disease , Animals , Diarrhea/etiology , Enterobacteriaceae/classification , Escherichia coli/pathogenicity , Escherichia coli Infections/etiology , Escherichia coli Infections/microbiology , Humans , Klebsiella Infections/etiology , Klebsiella Infections/microbiology , Klebsiella pneumoniae/pathogenicity , Opportunistic Infections/etiology , Proteus Infections/etiology , Proteus Infections/microbiology , Proteus mirabilis/pathogenicityABSTRACT
The paper concerns the results of studying the frequency and degree of infection with Salmonella of diverse meat products including sausage ones. It was established that 10.2 +/- 2.1 % of samples taken from the organs of normal animals for slaughter were infected with Salmonella belonging to 9 serotypes. The most probable number per 1000 g (mpn/1000 g) was 10.5- greater than 322. Analysis of meat products in the course of manufacturing boiled sausage products demonstrated that Salmonella-infected were 44.2 +/- 8.5 % samples (mpn/1000 g 10.5- 92), taken from the starting raw material, 76.3 +/- 6.6 % samples (mpn/1000 g 10- greater than 322) from stuffing, 80.0 +/- 11.1% samples (mpn/1000 g 10.5- 69) from sausages after frying, 6.8 + +3.75 % samples (mpn/1000 g 22-72) from finished sausage. A total of 15 serotypes of Salmonella were detected in the course of study.
