Todorov I
Vet Med Nauki. 1975;12(2):51-7.
Studied were the more important sources of bacterial contamination. Examined were the Atlantic mackerel (Scomber scomburs) -- both its skin surface and the musculature prior to and after thawing, cleaning and washing and salting. Tested were also the cooking salt used, the brine, the conveyer bands, the vats for salting, the hands and clothing of the workers engaged as well as the water in the shop. The microbiologic study concerned the total bacterial count per gram of tissue (1 cu. cm, 1 squ. cm), the counts of coliforms, bacilli, moulds, yeasts, Salmonellae, and pathogenic staphylococci. It was found that during processing the microbial contamination of fish considerably rises. Some more important sources of primary microflora are the raw fish, the salt, brine, conveyers, and the workers' hands and overalls. The vats for salting and the water rank second as bacterial sources. Salmonellae and pathogenic staphylococci were not isolated. A considerable rise in fish microflora was observed during the process of thawing. Some changes are suggested for the technology of thawing as well as some measures to improve the sanitary and hygiene requirements to be observed during the production process.
研究了细菌污染的更重要来源。对大西洋鲭鱼（Scomber scomburs）进行了检查——包括解冻、清洗、冲洗和腌制前后的鱼皮表面和肌肉组织。还对所用的烹饪盐、盐水、输送带、腌制桶、从事加工的工人的手和衣服以及车间里的水进行了检测。微生物学研究涉及每克组织（1立方厘米、1平方厘米）中的细菌总数、大肠菌群、杆菌、霉菌、酵母菌、沙门氏菌和致病性葡萄球菌的数量。结果发现，在加工过程中，鱼的微生物污染显著增加。一些更重要的原生微生物来源是生鱼、盐、盐水、输送带以及工人的手和工作服。腌制桶和水作为细菌来源位列第二。未分离出沙门氏菌和致病性葡萄球菌。在解冻过程中观察到鱼的微生物群落有显著增加。针对解冻技术提出了一些改进建议，并提出了一些措施以提高生产过程中应遵守的卫生和卫生要求。
