title: [Staphylococci in uncut raw dried meat products].
abstract: Studied were a total of 75 samples of raw-dried meat products in a compact form (dried beef, Gabrovska Keiser dried meat, pig salted neck, Trapezitsa rolled meat, Veliko Turnovo delicacy, and Elena fillet) produced at 11 Meat Works for the presence of staphylococci. It was found that the Staphylococcus titre in such raw-dried meat products was within the range of 10(-3) to 10(-7). Veliko Turnovo, Gabrovska, and Trapezitsa products were shown to be most contaminated. Coagulase-positive staphylococci were demonstrated in as much as 0.1 g of them--in the case of Elena fillet all samples were positive, with dried beef--10 samples, with Trapezitsa--7 samples, with Gabrovska--4 samples, and with pig salted neck 2 samples. The isolated strains of coagulase-positive staphylococci (48) were chiefly of bovine origin, and were typed by means of a mixed phage set comprising phages of groups II, III, and IV. The most commonly established phage types were 53/6/42D77 and 42D/102/107/117/119/77/42E. The compact raw-dried meat products were shown to contain all species of staphylococci. Staphylococcus epidermidis was most often isolated (with the exception of Elena fillet).
mesh_terms: D000818:Animals; D002417:Cattle; D005516:Food Microbiology; D005519:Food Preservation; D008460:Meat / Q000032:analysis*; D008461:Meat Products / Q000032:analysis*; D013210:Staphylococcus / Q000302:isolation & purification*; D013552:Swine
vernacular_title: Prouchvaniia vŭrkhu stafilokokite v surovosushenite mesni produkti ot nerazdroben vid.