(SANITIZED)ENGLISH ABSTRACTS OF 49 BULGARIAN ARTICLES ON VETERINARY MEDICINE(SANITIZED)

• Document Type: CREST
• Collection: General CIA Records
• Document Number (FOIA) /ESDN (CREST): CIA-RDP80T00246A015500620001-1
• Release Decision: RIPPUB
• Original Classification: C
• Document Page Count: 14
• Document Creation Date: December 22, 2016
• Document Release Date: January 6, 2012
• Sequence Number: 1
• Publication Date: March 5, 1962
• Content Type: REPORT

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Forestry, Research Institute for Veterinary Hygiene and Control of Animal STAT
Products, Sofia." brief summary of each articleF_ -1
Volume I
Page 7: "Streptococcus Mastitis in Cows of Co-operatives in the Sofia Area."
The Investigators examined 2,562 milk samples in 1956 and 1957 for pathogenic
streptococci. The samples were from 2,337 cows from 38 different co-operatives
of the Sofia milkshed. Pathogenic streptococci were confirmed in 2.09 per-
cent of the samples. Followup of the samples with positive isolations dis-
closed only 6 cases of clinical udder infection. The other 43 streptococcus
positive cows showed no clinical involvement. The streptococcal species were
of the following types: Streptococcus agalactiae, 83.6%; Str. disgalactiae,
8.16%; Str. pyogenes animalis, 8.16%.
Page 15: "Mycobacterium tuberculosis in Musculature and Macroscopically
Normal Lymph Nodes of Tuberculous Cattle-1'
The investigator examined 287 cattle with various forms of tubercular pro-
cesses. Of 136 animals having the "primary complex" 6 or 4.45, yielded myco-
bacterium tuberculosis: on culture of muscle tissue; 10 or 7.3% yielded the
organism from grossly normal lymph nodes. Of 52 cases of chronic organ
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tuberculosis 8 (15.4%) tubercle bacilli were isolated from the musculature
and -'om grossly.normal lymph nodes. Similarly, 3 (10.70) of 28 cases of
chronic generalization; 3 (33.30) of 9 cases of caseous pneumonia and 1 of
2 cases of caseous mastitis and in 2 of 2 acute miliary tuberculosis, t.b.
bacteria were thus isolated from musculature and grossly normal lymph nodes.
Of 58 tuberculin positive animals which had no visible lesions, 3 yielded
t.b. organisms from musculature and 11 from grossly normal lymph nodes. Of
the 46 typed cultures, 42 were M. bovinus and 4 Ff. humanus. On the basis of
literature and personal investigations it is proposed that the existing laws
pertaining to disposition of meat from tuberculous animals be changed,
particularly in those tuberculous processes in which at present there are no
restrictions.
Page 25: "The Preservation and Changes in ycobacterium tuberculosis upon
Storage of 'Whipping Cream and Butter."
Investigations were made on the preservation of M. tuberculosis during ripen-
ing of the whipping cream and storage of butter and buttermilk; the effect of
various temperatures on t.b. bacteria in whipping cream were evaluated. The
investigator developed an effective method for processing whipping cream and STAT
butter based on thorough concentration of mycobacteria in the sediment. In-
oculated animals were observed 5 to 6 months. J. tuberculosis remained patho-
genic in whipping cream and butter milk, for 10 to 35 days; in butter, for 4
to 8 months. Due to a combination of acidity, temperature and passage of time,
mycobacteria underwent certain morphologic changes which ended in lysis.
Temperatures of 70? C. for 30 minutes and 85? C. for 5 minutes did not com-
pletely inactivate mycobacteria in whipping cream under production conditions
but pasteurization at.85 90? for 15 minutes proved effective in practice.
Page 33: "Investigations on the Preservation of Mycobacterium tuberculosis in
Bulgarian ;;v11ite Cheese during Ripening and Storage."
The investigators tested survival of tuberculosis bacteria in Bulgarian 4vhite
Cheese prepared from raw milk and from milk which had been heated to 68? C.
for 10, 5 and 1 minute. The milk, the whey and the cheese mass before salting
and the final product during ripening and storage were microscopically, cul-
turally and by animal inoculation, examined for bacteria. The following
findings were made; In all trials culturally and biologically viable and viru-
lent t.b. bacteria were established (a) during the process of cheese ripen-
ing (b) in cheese prepared from raw milk up to the 120th day after production
and (c) the cheese prepared from milk heated to 68? C. for 10, 5 and 1 minutes
yielded 16. tuberculosis for 30, 54 and 90 days respectively. The author
showed that the prevalent treatment of milk at 68? C. for 10 minutes used for
preparation of Bulgarian white Cheese is ineffective.
Page 39' "Investigations on Cows Milk in the Starazagora District in Respect
to :N;ycobacterium tuberculosis and Brucella bovis."
During 1957 and 1958 the milk of 1274 cows from 25 agricultural communes and
74 private farms was examined in the district of Starazagora. Of 168 pooled
samples and individual samples from those establishments which in the past
have had tuberculosis infection, guinea pig inoculations showed no isolations
of tuberculosis bacteria. Two samples proved positive for brucella. Of
1214 samples examined by the brucella ring test, 26 gave positive results and
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68 were doubtful. These findings show that the health measures in the
eradication of tuberculosis in our country have been successful.
Page 45; "The Antagonistic Action of the Bacterium bulgaricus and Strepto-
coccus therniophilus against Brucella bovis and Erysipelothrix rhusiopathiae."
In vitro and in vivo tests showed the antimicrobial action of bulgarian sour
milk (I think this is yoghurt) against Brucella bovis and Er si elothrix
rhusio athiae. Brucella organisms died after holding in the yoghurt for 2 1/2
to 3 1/2 hours at a temperature of 43 to 46? C. and acidity ph 3.9; at a
temperature of 18 - 24? C. they first died at 89 - 96 hours ph 3.7. Erysi-
pelothrix was killed in yoghurt after 2 hours at a temperature of 44 - 46? C.
and ph 4.08,also after 68 to 72 hours at 18 - 24? C. and acidity ph 3.7. The
effect of bulgarian sour milk on Erysipelothrix infection in vivo was tested
in the following manner: controls were challenged with .03 cc of broth
culture of pathogenic Erysipelothrix and fed the usual laboratory feed. Test
mice were similarly infected but were fed the sour milk by pipette three times
a day beginning either before infection, concurrently with infection or 2
hours after infection. The sour milk feeding continued for 6 days when the
usual feed was resumed. All control mice died between 5 and 12 days after
infection and were bacteriologically proven Erysipelothrix deaths. Mice fed
sour milk (yoghurt) per os survived challenge for 30 days. Subcutaneous
challenge with Erysipelothrix, however, resulted in the death of all mice.
This may indicate a role of the sour milk in treatment of animals infected
with Erysipelothrix.
Page 53: "Pathogenic E. Coli in Domestic Animals."
Six hundred and three specimens of feces from healthy domestic animals were
examined for pathogenic E. coli. Nine strains were isolated, 4 of which had
only partial antigenic relationship to known pathogenic E. coli. The remaining
5 strains were serologically identical or almost identical with known patho-
genic E. coli. They were typed as follows: strain number 8 (lactose negative)
and strain 150 - 026:B6:Hll; the first was from a dog, the latter from a cow.
Strain 268 was 026:B6:- isolated from a calf. Strain 324 was 086:B7:- isolated
from a pig. Strain 462 was 086:B7:H? also isolated from a pig. The possi-
bility is discussed that domestic animals may play a certain role in the epi-
demiology of infectious coli enteritis in nursing children.
Page 61: "Healthy Swine as Carriers of Salmonella."
During the years 1951 and 1952 tests were performed on internal organs,
intestinal content and lymph nodes of swine at slaughter houses, in the
Rusenski district. From the same group of swine 332 serum specimens were
also collected for examination for agglutinins. Of 600 swine, 23 yielded
cultures of Salmonella cholerae suis and 3 Salmonella typhimurium. Thirty-
three of the 332 sera were positive for agglutinins against Salmonella
cholerae suis. The principal organs of infection were the mesenteric lymph
nodes and liver. If these organs were involved the 0 and H agglutinins in
the serum titered between 1:200 and 1:400 whereas if the organisms recovered
only from intestinal contents the titer was under 1:100. The isolations
occurred principally in the third and fourth quarter of the year.
Page 67: "Analysis of Bacteriological Findings of Animals under Emergency
Slaughter."
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A summary was made of findings of animals under-emergency slaughter in the
Varna district between 1950-1955? In the 6 years there were examined 7,479
pigs, 787 cattle, 343 calves, and 147 sheep and goats. Salmonella positive
results were obtained in 23.3% of the swine tests, 2.3% of the cattle, 2.6%
of calves and 3.4; of sheep and goats. 1,734 (99.7%) of the swine isolates
belonged to group C serologically; of the cattle and calves most yielded
group C. 5.4 of the tests on pigs yielded nrysipelothrix. Anthrax bacilli
were isolated from 7 (0.9%) of cattle from 5 (1.5;x) of calves and from 2
(1.4;x) sheep. Only 6 swine (0.08%) yielded anthrax.
Page 73: "The Study of Distribution of Salmonella in Bulgaria."
During a period of 3 years (1948 to 1950), 1,022 bacteriological meat tests
were performed in the district of Pleven, especially from emergency slaughter
animals. Twenty-two salmonella cultures belonging to the types S. typhimurium,
S. cholerae-suis, and S. enteritidis were isolated. The most strains, 15,
were from emergency slaughtered pigs' meat. Four were from other edibles and
one from a meat axe. Salmonella cholerae-suis was isolated only from emergency
slaughtered pigs.. It was interesting to find two isolations of Salmonella
typhimurium in the buffalo.
Page 77: ";r"aterfowl and their Eggs, as Salmonella Reservoirs in the Pleven
District."
Waterfowl in 14 communal settlements and 4 private farms were examined for
salmonella. 5,865 fecal cultures and 356 eggs were bacteriologically examined.
Salmonella were isolated from 11 fowl and 10 eggs. All belonged to the type
Salmonella typhimurium and Sal a enteritidis. Isolation of salmonella
bacteria was positive only and exclusively from fowl in the private farms
which reflects the poor hygiene and nutrition in these places. Human salmonella
infections'which occurred during this time which were epidemiologically
evaluated as originating in waterfowl, were all traced to private establish-
ments. In order to carry out successful combat of food infections in man it
is necessary to begin with the establishments which have proven to contain
infected birds. Experiences show that these are all private farms where con-
ditions make anti-epizootic measures difficult.
Page 83: "Investigations of Paratyphus Lnzootics in Ducklings and Goslings in
the Plovdiv District."
During the years 1956 - 1957 ducklings and goslings were examined for
Salmonella typhimurium. The following conclusions were made. 1. In the
infected birds mortality of ducklings and goslings due to paratyphus in the
infected establishments is 30 to 40%, in some cases even higher. 2. In the
adult ducks salmonella positive diagnosis is 3.2% in the feces and 3.0% in the
eggs. In geese it is 0.5% and 1.1% respectively. 3. Treatment of eggs with
Lugol's solution before incubation increased hatchability of ducklings by about
5.350. 4. Anti-salmonella serum decreased mortality in ducklings tenfold when
it was applied between 5-8 days of age (2 - 3% mortality in the treated, 20%
in the controls).
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a e 89: "Epidemiolo r and Etiolo r of a Food Poisoning due to t Mettwurst' . "
An outbreak is described involving 87 persons who became ill in 1956. The
illnesses occurred in different households but the common article of food was
mettwurst. The establishment where it was :Wade was visited and, portions of STAT
sausage, metti-rurst and other meat products prepared the same day were tested
bacteriologically. Twenty-three isolates of Salmonella brandenburg, 3 isolates
of Salmonella muenster and 3 isolates of Salmonella enteritidis were obtained.
Four isolates of Salmonella brandenburg and 1 each of S. rnuenster and S.
enteritidis were also obtained from the environmental surroundings such as
tables, troughs, etc. The probable entry of salmonellas into the meat filling
is from the natural casing which is composed of intentinal wall.
Page 93: "Epidemic of Trichinosis from a Meal of Wild Boar."
An outbreak caused by fresh sausage prepared from a shot wild boar is described.
The sausage was mixed. with ground beef. Of special interest was (1) the first
outbreak in Bulgaria due to consumption of meat from wild pig. (2) Of 37
persons who ate the roasted sausage none became ill but of 11 who ate raw sau-
sage all became ill, 9 of them suffering from the severe form of trichinosis.
Trichina was found in the left over meat as well as in the cutaneous muscles
of the pig.
Page 97: "Examination of the microflora of pork in relationship to the duration
of processing."
In healthy swine ittook approximately 67 minutes after the instant of electro-
cution to the complete processing'of the 100 kilogram carcass. From thus
processed meat 4 isolates of E. coli and B. proteus pathogenic for white mice
were obtained and also 4 isolates of Salmonella cholera-suis. A direct relation-
ship was found between the time it took to process the carcass and the yield
of bacteria from meat. It is considered essential to shorten the processing
time to 30.minutes.
Page 103: "The Origin of Bacterial Contamination of Meat in the Sofia Meat-
Co-operative."
The sources of bacterial contamination of meat and raw constituents of sausage
products were investigated. 522 tests were performed on the surfaces of lamb,
and beef, on the floor, walls, machines, clothes, hands of workers, and the
air of the processing rooms. Gross bacterial, contamination of lamb was shown
to have taken place. An important source was careless handling resulting in
the spilling of stomach contents on the surfaces of the meat. In order to
lower the bacterial contamination it is essential to apply stricter measures
for better sanitation of the surroundings and the technology of food and meat
processing.
Page 111: "The Level of Sanitary Hygiene in the Cooperative Slaughter House in
Varna."
The above establishment was examined for sanitary hygiene on the basis of
bacterial and salmonella counts from floor and walls of the processing rooms
before and after disinfection. 703 tests were performed and 2 isolates of
Salmcn2jj& cholera-suis were obtained from tables in the slaughter room for
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swine. General gross bacterial contamination was found on the floor and
walls of the slaughter room before disinfection, that is, during the
actual course of'the work. The best disinfective effect was obtained by
the use of freshly prepared chlorine solution which had between 3.84 to
4.8; active chlorine.
Page 115: "Studies on a Disinfecting Agent as to its Effect on Bacterial
Contamination and Preservation of Meat."
The investigators tried the activity of 1.5;0' chlorine, .02o ammargen (this
must be a quarternary ammonium compound) and 10% acetic acid for washing
meat; agents were then compared with controls washed with cold water only.
1. For washing meat, ammargen and acetic acid gave the best results. 2.
Chlorine. solution was a less potent agent. Eight days after the wash,
bacteria multiplied on the meat surface. 3. Cold water wash did not im-
prove the holding quality of the meat over no wash at all.
Page 119. "Veterinary Evaluation of the Hygienic Conditions in the Cooling
Room for Milk Products; Test on New Fungicides."
The hygienic conditions of ten cooling rooms for milk products were examined.
Included were inspections of rooms for hard cheese and Bulgarian ;;bite
Cheese, also butter, before and after disinfection. The count of bacteria
and mold spores in the air, on the walls and on the shelves was determined.
On the basis of findings the conclusion was reached that the hygiene of the
inspected cool rooms was insufficient. The directions of operation were
not strictly followed. Disinfection with 10% iron sulfate is not always
effective. The trials of the new fungicides Kupral and F-2(oxy-quinoline
tartrate) work more effectively than iron sulfate.
Page 125: "Study of Self Cleaning Effect of Slaughter House Effluent 'ater
as Handled by Various Methods."
It was found that the necessary efficiency of filters, in order to rid the
water of oocysts and helminth eggs demands a speed of.'less than 0.5 mili-
meters per second and a total holding time of over 4 hours. The data ob-
tained showed that none, of the systems examined renders effluent water from
the slaughter rooms safe. The establishments examined. were the meat co-
operative at Tolbuchin and Haskovo and also the slaughter house of the town
Samokov.
Page 131: "Investigations of the Bacterial Flora of Egg Shells and Attempts
at its Disinfection."
The usual bacterial content of the egg shell is large and can be actually
estimated on the basis of physical dirt. Hens' eggs if apparently clean
will contain approximately 250,000 micro-organisms per cubic centimeter;
"half unclean" eggshells will yield 79 million organisms per cubic centi-
meter and similarly completely dirty eggs yield 66 million. Goose eggs
correspondingly yield .33 million, 254 million, and 560 million and duck
eggs .58 million, 610 million, and 144 billion respectively. The biological
peculiarity of water fowl seems to be responsible for higher bacterial
counts in these species. Disinfection of the surface of eggs reduced the
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average bacterial count sharply. This not only has a hygienic meaning but
also probably renders the eggs more suitable for long storage.
Page 137: "Assay'and Caloric Value of Canned Neat and Fish."
The chemical analysis and the caloric value of 19 new types of canned meat and
fish was performed. The average values for canned meat varied as follows:
dry weight, 24.61 to 41.02%; fat, 11.40% to 25.44%; egg white, (I suppose this
is albumin) 5.13 to 13.68%; ash, .96% to 1.8%; calcium, 0.125% to 0.220%;
phosphorus, .012% to .120%; vitamin Bl, .06% to .14 milligrams percent;
carotent, .066 to 1.06 milligrams percent; calories, 152 to 291 per hundred
grams. The average values of the assays for several types of canned fish
varied as follows: Dry weight - 33.94 to 48.25%. Fat - 10.54 to 32.30%.
Albumin - 11.77 to 19.98%. Ash - 1.57 to 4.25%. Calcium - .084 to 1.105%.
Phosphorus - .130 to 2.115. Carotene - .121 to 3.87 milligrams per cent.
Calories - 177 to 351 per hundred grams.
Page 143: "Assay and Nutritional Value of Several By-products of Beef, Pork
and Mutton."
Highest values were found for cattle tongue, high albumin in the 3 types of
liver and also high level of vitamin A, especially in sheep liver.
Page 147: "The influence of Thermal Treatment on the Enzyme Content of Honey."
The investigators tested the influence of temperature on the enzyme content of
honey in ten trials. It was established that 60 - 62? C. for not longer than
24 hours is the best most advantageous temperature for treatment. Higher
temperatures and longer application reduce the enzyme content and the taste
qualities.
Page 151; "The Salt Balance in Bulgarian white Cheese."
This merely points out that the whey which canes off during the preparation
of this cheese is balanced by the salt content of the final cheese. They
seem to feel they can judge the freshness or the desirability of lots of
cheese by the salt content.
Page 155: "The Relationship between Cheese and `67hey During the Ripening of
Bulgarian 'Lite Cheese."
The authors,-,point out that the brine used for aging the cheese is an influ-
ence on its content of albumin and in general on quality and they demand
stringent regulations regarding these various ripening solutions.
Page 161: "planation of the problem, of blackening of the Bulgarian White
Cheese."
The black discoloration sometimes found on this type of cheese is apparently
due to tannins which leech out of the wooden containers.
Page 165: "Studies on the Reddening of Salted Hides."
The investigators isolated halophilic pigment-producing micrococci from red
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discolored hides. The species Micrococcus roseus and Micrococcus
corallinus were found. A mixture of 1 to 2; of adychloro benzol or 20
napthalene added to the salt cure'protected the hides from red discoloration,
even under undesirable storage conditions.
Page 171: "A Case of Ichthyophthirius Kultifiliis of a Rainbow Trout."
This describes a massive invasion of the gills of a trout with Ichthyophthirius
multifiliis. This parasitosis apparently resulted from raising the temp-
erature in the basin to 20? C. The measures taken to control this invasion
were an increase in the rate of flow of the stream and lowering of the
temperature to 15? C. after which no further losses were observed.
Volume II. (1960)
Page 6: "Investigations of Tuberculosis in Hens in Relationship to Hygienic
Meat Inspection."
166 hens and cockerels positive for tuberculosis were examined for the
presence of 1.,ycobacterium tuberculosis in the musculature. 33 of the fowls
showed no macroscopic evidence of tuberculosis. The highest percentage of
isolations of Mycobacterium tuberculosis (83.3%) was obtained in the
musculature of those fowl which had obvious changes in more than 2 organs;
the lowest isolation rate (42.4%) was found in those fowl which had no
macroscopic evidence of t.b. In those fowl which had macroscopic evidence
in two organs only, the isolation was 69;% and in liver and spleen only, 64%.
Chickens with evidence of tuberculosis in the liver only yielded 51.9%
positive isolations from musculature. The strains of M. tuberculosis iso-
lated from the musculature was typed as M. tuberculosis variety gallinaceus.
On the basis of literature and own observations and the scientific ground-
work for changes in the veterinary hygiene of meat inspection laws were
proposed.
,Page 13: "Comparative Studies on Methods of Mycobacterium tuberculosis
Isolation from Milk and Milk Products."
The following methods were compared. (A) Various amounts of milk processed -
25, 50, 300 and 3000 mis. (B) Dilution of the milk with equal quantities of
water or 60% alcohol. (C) Suppression of contaminant flora in the sediment
with penicillin, biomycin, sulphuric acid. (D) Liquefaction of cheese albumin
with 5% sodium hydroxide, 6% potassium hydroxide or pepsin hydrochloric acid
mixtures. The isolation of M. tuberculosis was in guinea pigs. Results were
as follows: (A) The highest percent isolations occurred in lots of 300 to
3000 mis. (B) Higher concentrations of M. tuberculosis were obtained by
dilution of the milk with equal volumes of water or 60% alcohol. (C) Excellent
suppression of contaminent flora with biomycin, without influence on I co-
bacterium tuberculosis. (D) The highest percentage of isolations of M.
tuberculosis after liquefaction of milk products with pepsin hydrochloric
acid mixture.
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Page 21: "Leptospirosis in Slaughtered Animals."
i?icroscopic, cultural, serologic and hystologic tests were performed on 205
pigs, 271 cattle, 42 buffalo, in a slaughter house in Sofia. These were all
apparently healthy animals. 53% of the pigs, 12.5? of cattle and buffaloes
disclosed agglutinins.f or various leptospiras in the serum. Titers in swine
were 35% positive for Leptospira omona, 21.; for Leptospira mitis, 15' for
Leptospira icterohaemorrhagiae, and single positives for Leptospira canicola
and Leptospira grippotyphosa. Cattle and buffaloes' titers 8% positive for
L. pomona, 3.;0for L. mitis and single positives for L. batavia, L. bovis and
L. icterohaemorrhagiae. Certain individuals had agglutinins for more than
one leptospiral species. Culturally, from kidney tissue, 20 isolates of
leptospira were obtained f ram swine, one from cattle and one from buffalo.
The types were L. pomona (16), L. mitis (4) and the other two still not
determined. These investigations show that the organs of healthy slaughtered
animals, especially swine, are possible sources of infection for slaughter
house workers and other people. Exhaustive studies are recommended to deter-
mine the survival of leptospira in these tissues.
Page 29: "The Resistance and Inactivation of Salmonellas in Duck Eggs and
rxtures."
Salmonella typhimurium, enteriditis, muenster, hvittingfoss, senftenberg were
tested for resistance to cooking in eggs; the mixtures of duck eggs after
addition of powdered sugar, sodium chloride, ammonium carbonate and sodium
citrate were also tested. The salmonella die-off was also tested in large
eggs after cooking in simmering water (98?C.) and the dyeoff occurred in
13 minutes. If eggs are cooled for 10 minutes at room temperature, this
time can be reduced to 10 minutes. Salmonella killing time in egg mixture
with .4 ammonium carbonate and 1.5o sodium chloride was complete after a
short pasteurization (10 seconds) and a temperature of 67? C. The material
of choice for preventing coagulation of the mixture during the heat pro-
cessing was the ammonium carbonate in combination with sodium chloride.
1Iixture with sodium citrate gave the mixture a definite off flavor. The
addition of powdered sugar as an anti-coagulant and an aid in killing sal-
'monellas was not effective.
Page 39: "The Survival of Salmonellas in Floors."
Salmonella cholerasuis, typhimurium, enteriditis and muenster were examined
for survival in various types of floors, and its relationship to pH., color.
Also in the laboratory environment and in natural surroundings. Results
showed that the viability of salmonellas in various types of floors may be
preserved for 120 to 150 days. These results showed the importance of the
floor as a way for spreading infection, and under certain conditions possi-
bilities as a reservoir for salmonellosis. AU types of salmonellas seemed
to have approximately equal survival possibilities.
Page 47: "Pathogenic Colibacteria in Animals."
Fecal examinations were performed in 1301 healthy animals. (Cattle, buffalo,
swine, fowl and rodents.) Twenty-two isolates were obtained whose antigenic
structure was identical with the Coli. bacterium 026:B6. Additional fourteen
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isolates were obtained which were agglutinated by antisera for pathogenic
coli-bacteria but belonged to other coli groups. The significant isolates
were from a buffalo calf, goose, calf, cattle and pigs. The possibility of
transmission to man is raised. The partial similarity of antigens to other
ordinary coli bacteria makes the diagnosis more difficult especially in
those with non-homogenous antigenic structure. (025).
Page 55: "The study of Hygienic Condition of Machine Milking."
It was found that the average count of microorganisms after machine milking
under unsanitary conditions is 6 to 12 times higher than milk obtained by hand
milking. The largest percentage were Lactobacteria; in other significant
amounts coli aerogens and caseolytes were found. The micro flora of milk was
probably introduced from uncleaned and poorly cared-for milk apparatus and
also udders, hands of the milkers and especially with the hand stripping of
milk. Especially effective method of cleaning in disinfection of milk appa-
ratus was the application of "calcinated soda?" and hot water. The chlorine
solution had a weaker effect. The importance of daily cleaning and disin-
fection is stressed.
Page 63: "Studies of the Quality and Keeping Qualities of Milk from the Sofia
Milk Cooperative."
Pasteurized milk from the above establishment was tested by the investigators.
It was found that milk stored at 16 to 18?C. in a period of 24 hours increased
its bacterial content 40 times. At a temperature of 10 to 12? C. the milk
remained unchanged not longer than.24 hours but at 3 to 5? C. it remained so
5 to 6 days. The average count of microorganisms, the count of proteolytic
bacteria, and the titer to E. coli. are good rating points for deciding the
storage duration of milk. While the reductase test in connection with organo-
leptic test can give the answer only after 24 hours, the alcohol test and the
cooking test.do not lend themselves well for this purpose.
Page 71: "microbiologic and Dietetic Comparison of the Bulgarian Sour Milk
(yoghurt?) and the Acidophylus Sour I'Iilk."
Parallel microbiologic and dietetic examinations were performed on Bulgarian
sour milk and acidophylus sour milk in order to clear several reports in the
literature. Biochemically active strains of Bacterium acidophylum and
Bacterium bulgaricum were propagated. When these were then inoculated into
milk and cultured identically, no difference could be detected in acid pro-
duction and morphology between the two strains. Similarly both types of sour
milk had the capacity to.multiply in the intestine of animals and children and
suppress pathogenic bacteria such as salmonella enteritidis, and t himurium.
It was decided that both types of sour milk are equally beneficial. (I still
like yoghurt.)
Page 79: "Studies of coloration of Bulgarian White Cheexe. tI
Over a period of several years it was found that undesirable red-orange color-
ation is caused by pigment producing micrococci. The principal modes of
introduction were improperly cleaned vessels for aging the cheese. It was
found that disinfection of these vessels prevents discoloration.
FOR RFF!C'4' 0 N1
STAT
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Page 85: "Vitamin A activity of Butter from Cow, Buffalo and Sheep's Milk."
Vitamin A and carotene content of 41 samples of cow butter, 26 samples of
buffalo butter and 16 samples of sheep butter were studied; changes in A
vitamin content in 14 individuals of the 3 species after storage under
different conditions were also tested. The following assay of vitamin A
and carotene were founds (A) Cow butter. In winter 3.38 mgs per kg. Summer,
4.62 mgs per kg, average during the year 4.28 (extremes-1.95 to 8.92;)
(B) buffalo butter. Winter 2.18, summer 2.80, average 2.61 (extremes..60 to
4.56); (C) sheeps butter. Average 3.52 (extremes 1.20 to 5.40). Storage of
cow, buffalo, and sheep milk butter at 18 to 20? C. over a period of 15 days
and at -5? C. and -18? C. over a period of 3 months did not affect the vitamin
A activity of the butters. Storage at -18?C. for 9 months decreased vitamin A
activity by about 5%.
Page 91: "Investigations of Sanitary Hygiene in the Slaughter Houses of Vraza
and Mihailovgrad."
These two towns apparently gave better appearance than the previously inspected
premises. They attribute this to proper usage of chlorine solutions and
chloramine and proper cleaning in general.
Page 97: "Microbiological tests on Animal Blood for Human Consumption."
108 specimens of animal blood for preparation of blood sausage as well as 180
wipe cultures from surroundings and hands of workers in the establishment were
tested. `,'lhile the microorganism count in the freshly shed blood varied
between 6900 in winter and 41,000 in the summer, it increased to between 9,500
to 2.33 million during the next three to four hours of storage. After a
storage of the blood, the count of coli bacteria was noticeably increased which
speaks of unhygienic conditions. The presence of anaerobic and hemolytic
microorganisms was also observed. The ways in which the blood is contaminated
indicated the only way to avoid it is the use of sterile vessels, knives and
other utensils.
Page 103: "Methods for the Disposition of .eat from Sick Animals, and some
Comparative Studies."
1949 specimens from sick animals and 874 specimens of similar meat from healthy
animals were examined in order to show which laboratory method is best suited
to establish whether the meat is fresh and whether it is suitable for consump-
tion. Methods tested were: peroxidase activity, the pH of the meat extract,
the amount of amino-ammoniac material, coaguable albumin in the meat extract,
the relative amount of. volatile fatty acids, the oxidation-reduction coefficient,
the sublimate tests and the Nessler test. The tests showed that the assay for
amino-ammoniac is the best criterion for establishing the freshness of meat
from sick animals. 80 mg% is fresh meat, 80-130 mg% is doubtful and above
that it is no longer to be consumed. The meat extract of sick animals showed
a positive sublimate test, a positive coagulation of albumin with 10% copper
sulfate, and a .negative peroxidase test. pH over 6.4, amino-ammoniac over
50 mg% and failure of organoleptic changes also suggest meat of sick animal.
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Page 113:. "Chemical Assay of Several Fresh ,~,ater and Sea Fish."
The chemical assay of 14 species of fresh water and sea fish was performed
including the following: Lucioperca lucicperca L., Salmo iridea F., Leuciscus
idus L.J. Clupea Nordmani Ant., Cyprinus carpio L., Rhombus meoticus P.,
Caspialosa Kessleri pontica Eichw., LL:ugil cephalus L., Clupea cultiventris
Nordm., Spratella sprattus phalerica Risso, Pomatomus saltrtrix L.,
Trachurus trachurus L., Scomber scornbrus L., Sarda sarda Bl. and Clupea
harengus L., untersucht. The examinations involved the following: water,
fat, albumin, calcium, phosphorus, and B1 vitamin content as well as caloric
value of the parts suitable for nutrition, (musculature) and also of the
whole fish. The analysis of the musculature was between the following ex-
tremes: Fat,.61 to 21.83%. Albumin, 14.50 to 20.720. Salt, .86 to 2.39%.
Calcium, .023 to .39%. Phosphorus, .023 to .297%. Calories per hundred
grams, 67 to 278. The musculature represented between 42.76 and 71% of the
whole fish.
Page 121: "Investigation of the Health Status of Fish in the State Fish
Hatchery at Samokov."
During the years 1958 and 1959 investigations were made in the largest trout
hatchery of the country at Samokov. It was established that most of the work
was being properly performed. Neither samples of water nor samples of bottom
slime disclosed any pathogenic microorganism. During the examinations several
illnesses of different types were observed, for example,, watery yolk disease
of embryos, hemorrhagic gastro-enteritis with a mortality of approximately
3>, tumor like growths of the liver, chronic hepatitis in the breeding fish
and parasitosis (M osoma cerebralis) and Ichthyophthirius multifiliis.
Several remedial measures were recommended.
Page 129: A similar investigation of health conditions in the carp fishery at
Chelopechen.
It was'determined that during the months of April through October the temp-
erature of the water in the fishery varied between 10 and 2$? C. and the pH
between 7.3 and 8.8. The oxygen content varied significantly between 1.7
and 10.6 ml. per liter. The carp of all ages was found infected with
trichodina, ichthyophthirius and coccidia. During the spring and summer of
1959, abdominal ascites disease was observed in the two year olds with
approximately 8% mortality. Bacteriological examination disclosed Pseudo-
monas punctata, variety ascitae which was determined to be the cause of the
outbreak. Treatment consisted of methylene blue in the feed, 30 grains in
100 grams of food. After 10 day treatment and an improvement in hygienic
management the disease was controlled.
Page 137: "Zoo-hygienic Investigations in the Fishery at Starazagora."
This carp hatchery was found in bad hygienic state. A variety of illnesses
caused by improper management were found, among them ascites disease, asphyxia
due to lack of oxygen in the water, poisoning due to Paris green and para-
thion poisoning.
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Page 143: "Investigation of the Carp Fishery at Plovdiv."
i-;any faults in the building and management of this fishery were found. i:ass
infection with argulosis, dermatornycosis and many cases of poisoning were
observed. Ascites disease was not observed.
Page 149: "Investigations on the Spread of Ascites Disease of Carp in the
Pleven District."
On five premises in this district the ascites disease was diagnosed, caused by
Pseudomonas punctata, variety plena. The predisposing causes for the out-
break of the disease were determined to be a lack of hygiene in the basins
and disorganized feeding causing a lack of essential nutrients.
THE 1 7t A
d .,it GrNLY
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