[Microbiological evaluation of chicken meal "shaverma" as a factor for Salmonella transmission].

It has been established that the dish shawarma may be a factor for Salmonella transmission, by involving in sporadic and outbreak cases of Salmonella infection. Chicken fillet grilling when cooking the dish shawarma has been found to ensure its guaranteed freedom from Salmonella only in a piece less than 2 cm thick. Deeper layers of chicken and its juice that accumulates in the grill tray may remain be Salmonella-contaminated throughout the heat treatment. Obviously, for the epidemiological safety of the dish shawarma, it is necessary to cut a not more than 2-cm piece of fillet every time the latter is ready-made, i.e. a white color and a clear juice are produced. At the time one should not use the chicken juice as sauce to the ready-made fillet and to gather and crumble the latter in a separate container rather than in the tray.

[Influence of dairy food rotavirus contamination on morbidity].

The indirect hemagglutation test (IHT) indicated that rotaantigen infection of dairy foods (DF) selected at the milk processing shop in the year of high morbidity due to rotavirus infection (RVI) averaged 12.4%. Laboratory monitoring of DF sold in the year of relative low morbidity could establish that the rate of their rotaantigen contamination averaged 4.8%, as evidenced by IHT; polymerase chain reaction was positive in 19.3% of cases. Comparison of annual trends in the detection rate of rotaantigen in DF and RVI morbidity revealed that there was an increase in DF rotavirus contamination in the cold period of a year, following the seasonal activation of an epidemic process.

[An assessment of the connection between the annual population morbidity of salmonellosis due to Salmonella enteritidis and the dynamics of the epizootic process among chickens in commercial poultry plants]. / Otsenka sviazi vnutrigodovoi zabolevaemosti naseleniia sal'monellezom, obuslovlennym Salmonella enteritidis, s dinamikoi épizooticheskogo protsessa infektsii sredi kur promyshlennykh ptitsekompleksov.

The dynamics of annual morbidity in salmonellosis caused by S. enteritidis among the population of Perm during the period of 1987-1992 was analyzed. Blood sera taken from 4,689 practically healthy donors and from 6,997 hens at poultry breeding complexes were studied in the passive hemagglutination test with the use of complex Salmonella diagnosticum. The study revealed that seasonal rises in morbidity caused by S. enteritidis in winter and spring months, as well as in autumn months, were linked with the activation of the epizootic process of Salmonella infection among hens at poultry-breeding complexes during these periods of the year. A rise in the level of anti-Salmonella antibodies in poultry and human blood sera was found to be the precursor of the aggravation of the epidemic situation.

[An evaluation of the scope of the circulation of Salmonella among the workers of commercial poultry- and meat-packing enterprises based on serological study data in the PHA test]. / Otsenka shiroty tsirkuliatsii sal'monell sredi rabotnikov predpriiatii promyshlennogo ptitsevodstva i miasokombinata po dannym serologicheskikh issledovanii v RPGA.

Serum samples from 641 workers of large poultry and meat-packing plants were studied in the passive hemagglutination test with the use of Salmonella complex and serogroup diagnostica. A specific increase in the level of anti-Salmonella antibodies in 60.7% of poultry plant workers and in 9.8% of meat-packing plant workers was established. Among the workers of the poultry plants the most pronounced immune shifts were detected in persons having contacts with sick poultry and pathological material and among the employees of the meat-packing plant, in those who ate raw sausage meat. A high level of antibodies in the professional groups under study was observed as early as in the first year of work at the plant and persisted over the whole period of this work. Under the conditions of constant contamination of the workers of poultry and meat-packing plants with small doses of salmonellae specific immunity to this infection was seemingly induced, which inhibited the development of the manifest forms of infection, but did not prevent the formation of chronic carrier state.