[Species structure of Salmonellae isolated from mammals, poultry, feed mixtures and the environment 1976-1980]. / Vidova struktura na salmonelite, izolirani ot bozainitsi, ptitsi, furazhni smeski i vunshna sreda za perioda 1976-1980 g.

Studied was the species structure of Salmonella strains isolated in this country from mammals, birds, food products, combined feeds, and objects of the environment over the 1976-1980 period. Differentiated were a total of 10,794 Salmonella cultures, belonging to 67 serotypes of 10 serologic groups after Kauffmann-White's scheme. Most wide-spread proved to be the S. choleraesuis, S. oranienburg, S. dublin, S. typhimurium, S. gallinarum-pullorum, S. enteritidis, S. derby, S. abortusovis, and S. agona serotypes. Combined feeds and individual components were most often found to be the source of S. senftenberg, S. muenster, S. meleagridis, S. oranienburg, S. mission, and S. agona. A dropping trend was established with the relative share of Salmonella organisms isolated from combined feeds and their components as against the total count of isolated Salmonellae in comparison with the 1970-1975 period (2.51 and 8.12 per cent, respectively).

[Hygienic research on meat-dressing shops and enterprises]. / Khigienni prouchvaniia na tranzhorni tsekhove i predpriiatiia.

Observations were made on the hygiene state of the meat-conditioning departments and enterprises of 13 meat-dressing combines. Both qualitative and quantitative investigations were carried out with regard to 9 bacteriologic indexes. The result of studies on a total of 1,042 samples of washings taken from equipment, working tools, machines, working milieu, and hands and aprons of workers prior to beginning work showed that in case all regulations of cleaning, washing, and disinfection were observed the residual microflora, and, more specifically organisms that were of interest from a sanitary point of view were lowered to minimum counts. No pathogenic Staphylococcus and Salmonella organisms were isolated. It was found that during work the count of indicative organisms considerably rose. No pathogenic staphylococci were isolated. In one case only were there Salmonella typhimurium organisms on the surface of a circular saw for carcass cutting. The overall bacteriologic investigation of a total of 137 samples of minced meat and meat balls and other products prepared with such meat revealed that the average counts of various organisms ranged as follows: aerobic mesophiles--3,653 830/g, and coliforms--31,748/g; Escherichia coli organisms were demonstrated in 10.22 per cent of the cases, B. proteus--in 1.46 per cent, and pathogenic staphylococci--in 3.65 per cent of the samples. None of the samples, weighing 25 g each showed the presence of Salmonellae. No correlative dependence was found between the coli titer and the coli index of the products.

[Experimental Salmonella dublin infection in calves]. / Eksperimentalna infektsiia sus Salmonella dublin pri teletata.

Calves, aged 20 days, were experimentally infected with Salmonella dublin. The animals of one-group were treated at the rate of 6.10(8), and those of another--at 2.10(10) up to 4.10(10) live bacterial cells. The calves of the first group showed no clear clinical symptoms of a disease; neither did they manifest regular shedding of bacterial cells. The calves of the second group presented a typical clinical picture, with more regular shedding of bacteria through nasal discharges and the feces. After killing the animals Salmonella dublin organisms were found in all parenchymal organs and in the lymph nodes. Morphologically, the prevalence was established of inflammatory necrobiotic processes in the liver, with activation and proliferation of the sinus endothelium of the lymph nodes, and catarrhal inflammation of varying manifestation in the small intestine.

[Quality of meat from lambs fattened on feed mixtures with added bacterial protein]. / Kachestvo na mesoto ot agneta, ugoiavani s furazhni smeski s dobavka na bakterialen protein.

Physico-chemical, microbiologic, and histologic investigations were carried out with meat and parenchymal organs of lambs offered feed mixtures with a supplement of bacterial protein on methanol basis in fattening the animals up to 35 kilograms. The addition of 5 per cent bacterial protein which replaced in terms of protein equivalent 60 per cent of the sunflower oil meal and totally the amount of urea in the mixtures had no negative effect on the physical and chemical composition of the meat and its biologic value. Histologically, no degenerative changes in the skeletal muscles and parenchymal organs were found. There was hypofunction of the thyroid gland in the test lambs. No pathogenic and occasionally pathogenic organisms were found in the sampled meat and organs.

[Chemical and microbiological studies of the meat of broilers fed mixed feeds with a bacterial protein supplement]. / Khimichni i mikrobiologichni izsledvaniia na meso ot pileta-broileri, khraneni s kombinirani furazhi s dobavka na bakterialen protein.

Physico-chemical and microbiologic studies were carried out with meat of broilers that had been offered combined feed mixtures in which part of the soybean meal protein was replaced by microbial one through the incorporation of 4, 8, and 12 per cent industrial single cell protein. The bacterial protein was shown to have no adverse effect on the physico-chemical composition of poultry meat. Demonstrated was a trend toward the separation in individual layers of more fats in the carcass with the increase in the percent of biomass of the combined feed mixtures for poultry. Considering the content of total nitrogen, fats, and ashes in the poultry meat most expedient was the incorporation of 4 percent single-cell protein in the feed mixtures for broilers. No pathogenic and conditionally pathogenic organisms were found in the meat of broilers.

[Effect of low temperatures on the count and virulence of salmonellae in slaughtered poultry]. / Vliianie na niski temperaturi vurkhu kolichestvoto i virulentnostta na salmoneli po zaklani ptitsi.

Studied was the effect of shock freezing at -34 degrees C and the storing of slaughtered birds at -18 degrees C up to six months on the survival and the change in the virulence of Salmonella typhimurium, S. meleagridis, and S. gallinarum-pullorum. It was established that the number of the tested Salmonella species decreased steadily, however, no complete devitalizing was attained. The Salmonella count was most intensely reduced in the first fifteen days of storing. Most resistant to the effect of low temperature were S. typhimurium organisms, and least resistant was S. meleagridis. It was found that the virulence of the tested Salmonella strains gradually dropped, the amount of disappearing organisms correlating with the drop of their virulence.

[Presence of E. coli bacteria in raw and pasteurized cow's milk]. / Nalichie na E. coli bakterii v surovo i past'orizirano krave mliako.

Investigated for the presence of E. coli-bacteria belonging to the O-groups of dispeptic strains, are 85 samples of raw and 212 pasteurized milk, taken from subsequent departments of the milk-producing industry. Dispeptic E. coli are detected in 11.76 per cent of the samples of raw milk studied, and in 5.18 per cent in those of the pasteurized milk. No coli forms are established in samples, taken directly from the pasteurizing equipment. The secondary infection with E. coli results from the use of vessels and equipment in the course of the technological process. E. coli-bacteria, belonging to the O-groups of dispeptic strains, are demonstrated in samples both with the aid of a coli-titre, in conformity with standard requirements, and in samples that are not standard, according to this indice. The 21 strains of E. coli-bacteria isolated are referred to the following O-groups: 06, 025, 026, 055, 078, 086, 0111, 0119, 0124, 0125 and 0127. Some of the strains isolated manifest an atypical behaviour to lactose and sucrose in comparison with the properties, indicated in the scheme by Kauffmann.

[Coliform bacteria in raw and pasteurized milk]. / Prouchvaniia vurkhu koliformnite bakterii v surovo i past'orizirano mliako.

Studied were 360 samples of raw and 1404 samples of pasteurized milk, collected from three milk centers, for the presence of coliform bacteria. It was found that the coli titer of the raw milk varied from 10(-5) up to 10(-7), depending on the season. The regimes of pasteurization applied kill 100 per cent of the present coli organisms. After the thermic treatment the milk was additionally contaminated with coli forms from the containers and the equipment in dependence on the conditions of washing and disinfection. The coli titer of the pasteurized milk varied from 1 to 10(-3). A total of 602 strains of coliform bacteria were isolated from the pasteurized and the raw milk; the bacteria were differentiated by the scheme of Kauffmann. Most commonly encountered were the coli forms of the following genera:Citrobacter (35 per cent), Enterobacter (29.8 per cent), Klebsiella (23.9 per cent), and Escherichia (11.3 per cent). The following species were prevailing in raw milk: Kl. aerogenes, Ent. aerogenes, Ent. cloacae, C. freundi, and C. intermedium. In pasteurized milk dominating were Kl. aerogenes, C. freundi. Ent. aerogenes, and Ent. cloacae.