title: [Microbiological control of sterilized canned fish].
abstract: Biologic investigation was carried out in 1974 and 1975 of a total of 1,393, tins of sterilized canned fish belonging to 14 assortments. The tins were kept in a thermostat at 37 degrees C for 70 days, and the bacteriologically seeded material was cultured at 37 degrees C for 10 days for the presence of mesophylic bacteria, and at 56 degrees C for 5 days for the presence of thermophylic bacteria. The following conclusions were drawn on the basis of the results obtained: 1. Thermostat storing of tins for 5--6 day-and-night periods at 37 degrees C makes it possible to detect all tins that are nonsterile. 2. Culturing of seeded material under the specified conditions makes it possible to establish the presence of residual microflora in the tins of fish. 3. Both procedures referred to could successfully meet the requirements of the modern production of sterilized canned fish and of the microbiologic control.
mesh_terms: D000818:Animals; D002031:Bulgaria; D005399:Fishes; D005516:Food Microbiology; D005519:Food Preservation; D008460:Meat / Q000032:analysis*; D013242:Sterilization / Q000379:methods*; D013696:Temperature; D013997:Time Factors
vernacular_title: Vurkhu mikrobiologichniia kontrol na sterilizirani ribni konservi.