[Devitalization of salmonellal bacteria in boiled and smoked sausages].
Laboratory and production experiments were carried for devitalizing bouillon cultures of 7 serological types of salmonella. The laboratory experiments (73) were made in water bath, the bouillon cultures being heated following the thermic curve for the production of boiled-fumigated sausages. The production experiments (11) were carried out on sausages having a diameter of: 30-40 mm, 50-60mm and 80-100 mm. The density of bacterial cells in the bouillon and in the meat mass was 2-42.10(6)/cm3. It was proved that in vitro the critical temperature for the devitalization of salmonellas was 62 degrees C (S. enteritidis, S. agona, S. typhimurium, S. oranienburg, S. choleraesnis, S. anatum, S. lexington). During the production experiments on the sausage 'in the Macedonian fashion', the 'Kamchia' sausage (ø50-60 mm) and the 'Roussé' sausage, the salmonellas tested (S. typhimurium, S. enteritidis, S. oranienburg, S. choleraesnis ans S. dublin) showed a critical devitalization temperature of 64 degrees C. It was proved that the devitalization of salmonellas depended on the critical temperature reached and was not influenced by the type of salmonella, the diameter and the structure of the sausages. For the isolation of salmonella bacteria from thermically treated meat products a preliminary enrichment in peptone water is necessary during 18-20 hours and a second sowing on hard and in liquid selective food media.
D000818:Animals; D003296:Cooking; D005516:Food Microbiology; D008460:Meat / Q000032:analysis*; D008461:Meat Products / Q000032:analysis*; D012475:Salmonella / Q000302:isolation & purification / Q000502:physiology*; D013696:Temperature
Devitalizatsilia na salmonelni bakterii vúv vareno-pusheni kolbasi.