Savov D
Vet Med Nauki. 1975;12(7):39-43.
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.
研究了按照保加利亚国家标准和工艺说明生产的不易腐坏的生干香肠和生烟熏香肠科普利夫什滕斯卡香肠、特罗扬斯卡卢坎卡香肠和戈尔诺奥里亚霍夫斯卡纳杰尼察香肠中结核分枝杆菌、牛分枝杆菌和鸟分枝杆菌的抗性。结果发现，生干卢坎卡香肠中结核分枝杆菌的活力和致病性在污染后第180天依然存在，而生烟熏卢坎卡香肠中结核分枝杆菌的活力和致病性在第150天依然存在。这些香肠在长期储存期间细菌的存活情况取决于肉馅中微生物细胞的数量。每克肉馅中有120,000个细胞时，在第180天仍能发现一些细菌，而每克肉馅中有1200个细胞时，这些细菌能存活到第150天。
