title: [Resistance of tuberculosis mycobacteria in raw-dried and raw-fumigated sausages].
abstract: Studied was the resistance of Mycobacterium tuberculosis, Mycobact. bovinum, and Mycobact. avium in the nonperishable raw-dried and raw-fumigated saussages Koprivshtenska and Troyanska loukanka and Gornooryahovskanadenitsa, produced according to the requirements of the Bulgarian State Standards and the technologic instructions. It was found that the viability and pathogenicity of the tuberculosis mycobacteria in the raw-dried loukankas persist up to the 180th day from contamination, and in the raw-fumigated loukankas they were established up to the 150th day. The survival of bacteria in these saussages during long storage depended on the count of the microbial cells in the meat mass. At 120,000 cells per one gram of meat mass, some bacteria were found up to the 180th day, while at 1200 cells these persisted up to the 150th day.
mesh_terms: D002031:Bulgaria; D005506:Food Contamination; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods; D008460:Meat; D009169:Mycobacterium tuberculosis; D013997:Time Factors
vernacular_title: Ustoĭchivost na tuberkuloznite mikobakterii v surovo susheni i surovo pusheni kolbasi