Omel'ianets T G
Vopr Pitan. 1976 Sep-Oct(5):65-7.
The survival of Salmonella isachenkii, used for destruction of noxious mouselike murines and applied to the meat (raw and cooked), milk and baked products, was studied. The Salmonellae isachenkii are shown capable of remaining viable on food products, viz. in milk--up to 5 days, on meat products--over 20 days (time of observation) and on bread - up to 3 days. These data should not be disregarded in working out sanitary-epidemiological measures for handling biological preparation prepared on the basis of the Isachenko bacteria, since long survival of the bacteria on the food products favours their environmental spread and with a massive contamination of food products with these bacteria such products may become a source of infection among humans.
对用于消灭有害家鼠并应用于肉类（生肉和熟肉）、牛奶及烘焙食品的伊萨琴科沙门氏菌的存活情况进行了研究。结果表明，伊萨琴科沙门氏菌能够在食品上存活，即在牛奶中可存活长达5天，在肉类产品上可存活超过20天（观察期），在面包上可存活长达3天。在制定基于伊萨琴科氏菌制备的生物制剂处理的卫生流行病学措施时，这些数据不容忽视，因为该细菌在食品上的长期存活有利于其在环境中的传播，并且如果这些细菌大量污染食品，此类食品可能成为人类感染源。
