Wyniki wyszukiwania

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VIBRIO PARAHAEMOLYTICUS

100%

Zalewski S., Daczkowska E.

Postępy Mikrobiologii

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1975

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tom 14

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nr 4

2

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Surveys on the occurrence of Clostridium botulinum in fresh Baltic herrings

81%

Zaleski S., Daczkowska E., Fik A., Jozwiak A.

Acta Alimentaria Polonica

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1978

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tom 04

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nr 2

Presence of Clostridium botulinum in fish is a result of the marine environment contamination with this bacteria. From among 152 herrings of Southern Baltic Sea origin in 20 cases intestinal canals of fish were contaminated with Cl. botulinum. Type E was identified in 28 cases while 2 samples were positive for Cl. botulinum type A. Percentage of positive results ranged from 4 to 50 depending of the batch of fish tested. An average perccntage was equal to 19.7 ; for type E - 18.4% and 1.3% for type A.

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Clostridium botulinum type E in the soil samples from the Polish Baltic seaboard

81%

Zaleski S., Fik A., Daczkowska E.

Bulletin of the Veterinary Institute in Puławy

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1975

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tom 19

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nr 1-2

From among 108 soil samples tested, originated from the Baltic Sea and the Vistula Firth coastal line area, in 33 cases presence of Clostridium botulinum type E, and in 1 case of Clostridium botulinum type A, was established. The highest percentage of positive results was a scertained in the Gdańsk Bay - 38%. Samples of the Vistula Firth origin were free of this bacteria.

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Effects of Baltic fishes freshness on thermal resistance of bacterial spores. I. Thermal reduction of Bacillus subtilis spores suspended in heat denaturated extracts from meat of herring and cod of different freshness

61%

Zaleski S., Sobolewska-Ceronik K., Ceronik E., Daczkowska E., Mazur E., Boguslaw T., Zerek W.

Acta Alimentaria Polonica

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1978

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tom 04

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nr 2

The aim of the study was to determine the effect of freshness of two Baltic industrial species, herring and cod, on the course of thermal inactivation of bacterial spores. The study was based on a premise that the deteriorating freshness is represented by heat denaturated extracts of fish meat from specified periods of icing at 0°-4°C for 12 days. The extracts were used as media suspending spores of Bacillus subtilis strain No.32 (Warsaw) during heating at 95°C. The survival curves were plotted with the test-tube technique with the use of nutritive agar for recovery of the spores. The investigations proved that: 1) thermoresistance of Bacillus subtilis spores in herring and cod meat extracts increases gradually with the extension of storage on ice and reaches maximum on the 12th day of storing; 2) the gradual increase in thermal resistance reflected by the extended heating time required to obtain 99.99% reduction of the initial population of spores results from delay in exponential reduction of spores effected by the changing degree of thermal activisation of spores and the growth of the number of spores surviving identical heating periods as a function of the ongoing spoilage; 3) the observed increase of thermal resistance of spores can be considered as a development of protective action that could be due to accumulation in the spoiling fish meat of certain thermoconstant component or components protecting the spores in the course of heating.

Ograniczanie wyników

2 Acta Alimentaria Polonica

1 Bulletin of the Veterinary Institute in Puławy

1 Postępy Mikrobiologii

4 Daczkowska E.

3 Zaleski S.

2 Fik A.

1 Boguslaw T.

1 Ceronik E.

1 Jozwiak A.

1 Mazur E.

1 Sobolewska-Ceronik K.

1 Zalewski S.

1 Zerek W.

2 1978

2 1975

VIBRIO PARAHAEMOLYTICUS

Surveys on the occurrence of Clostridium botulinum in fresh Baltic herrings

Clostridium botulinum type E in the soil samples from the Polish Baltic seaboard

Effects of Baltic fishes freshness on thermal resistance of bacterial spores. I. Thermal reduction of Bacillus subtilis spores suspended in heat denaturated extracts from meat of herring and cod of different freshness