[Resistance of E. coli and bacteria of the genus Proteus to the thermal processing of perishable meat products].

Experiments were carried out in six meat combines to establish the devitalization of Escherichia coli and bacteria of the Proteus genus at the thermal treatment of perishable meat products. Seventy series of experiments were conducted with 16 types of meat products of a different structure (homogenic and heterogenic), varying composition unequal diameter of the casings (3-4 am, 5-6 am, and 7-8 am), and different type of the latter--natural, paper, and cutis-lika. Twenty-four-hour agar cultures at a density of 10(5)-10(7) bacteria per gram of meat mass were used. In a series of experiments the temperature was dermined of the finished product when it reached 68 degrees C; in another group--after smoking and at various intervals during cooking; and in a third group of experiments the temperature was fillowed up during the entire thermal process, using thermo pairs. Studied was the heat resistance of the organisms tested under laboratory conditions, using the thermal curve in the production of meat products. The samples were investigated at the 24th, and 48th hour, and on the 5th day of room temperature storage. Results showed that devitalization of these organisms set in at 63 degrees C (E. coli) and 60 degrees (Proteus). The composition and homogeneity of the meat mass and the diameter of casings were found to have no effect on the heat resistance of these organisms.