[Neuraminidase activity of staphylococci]. / Neiraminidaznaia aktivnost' stafilokokkov.

141 S. aureus and S. epidermidis strains, isolated from the personnel of obstetric wards by taking smears from the anterior sections of the nose, have been tested for their capacity for neuraminidase production. The test has been carried out by the thiobarbiturate method in a medium with ovomucin added. Neuraminidase activity has been found to be characteristic mostly of S. aureus strains isolated from constant carriers.

[Detection of thermostable staphylococcal DNAse in broth cultures and food products]. / Obnaruzhenie stafilokokkovoi termostabil'noi DNK-azy v bul'onnykh kul'turakh i pishchevykh produktakh.

Thermostable deoxyribonuclease and plasmocoagulase have been demonstrated in broth cultures of St. aureus and St. aureus-infected foods. Two strains of St. aureus, the control one and that isolated from infected canned food, have been found to be capable of producing thermonuclease, plasmocoagulase and type A enterotoxin.

[Pathogenesis of food poisoning due to enterococci]. / Izuchenie nekotorykh storon patogeneza pishchevykh otravlenii.

The enteropathogenic properties of enterococci having proteolytic characteristics were studied in experiments on isolated loops of the rat and rabbit small intestine. It was shown that Str. faecalis v. liguefaciens (4 strains) and Str. faecalis zymogenes (1 strain) possess enteropathogenic properties. However, the degree of pathogenicity varied, which was confirmed by characteristic macro- and microscopic changes seen in the ligated loops of the small intestine of the experimental animals.

[Role of stewed fruit-berries as a factor in the transmission of dysentery toxinfectious diseases]. / Rol' fruktovo-iagodnogo kompota kak faktora peredachi dizenteriinykh toksikoinfektsionnykh zabolevanii

Experimental investigations aimed at working out methods for quantification of Sh. sonnei in experimentally infected stewed fruits and berries are described and the ways for educing the epidemiological hazards of a compote prepared by failing to comply with proper heat treatment - idicated. The presently proposed by the author procedure for bacteriological analysis of an infected compote is shown to be sensitive enough, for it enables one to count 10(2) and more Shigella cells in 1 ml of compote. The greatest epidemiological danger can be found in compote prepared through heating without subsequent boiling, since it contains intact viable Shigella cells, introduced into the compote prior to its heating.

[An analysis of meat products as possible factors responsible for transmission of dysenterial toxic infections]. / Izuchenie miasynkh izdelii kak vozmozhnykh faktorov peredachi dizenteriinykh zabolevanii toksikoinfedtsionnogo tipa

The paper carries experimental data derived from a bacteriological analysis of infected minced meat products for the presence of Shigella sonnei and for ascertaining technological stages non-compliance with whose proper course presents the greatest epidemiological hazards. The procedures employed in analyzing infected meat products are shown to be sufficiently sensitive, for they enable one to count Shigella dysenteriae in numbers of 102-106/g, depending upon the degree of total bacterial contamination of these products. The infringement upon the established process most dangerous epidemiologically is incomplete thermal treatment of the meat products.