[Enterococcal studies of uncut raw dried meat products]

Studies were carried out on a total of 75 samples of raw-dried meat products of a compact type--dried beef, Gabrovska Keiser dried meat, pig salted neck, rolled meat Trapezitsa, V. Turnovo delicacy, and Elena fillet, to establish the amount of Staphylococcus bacteria. It was found that the enterococcus titer of this type of meat products varied from 10(-1) to 10(-4), depending on the product. Most strongly contaminated with enterococci proved the pig salted neck. The higher amounts of enterococci in the studied products as well as their higher resistance to the action of unfavourable factors (ph, NaCl, water content) showed their advantage over the coliform bacteria as sanitary-index organisms in raw-dried meat products of a compact type. Various ratios of all species of enterococci were established in these products. Str. faecius was most often found (32.44 per cent), followed by Str. faecalis (26.22 per cent), Str. faecalis var. liquefaciens (16.00 per cent), and Str. durans (12.00 per cent). Str. faecalis var. zymogenes (8.00 per cent) and Str. bovis (5.33 per cent) were isolated less frequently from some of the products only.