[Survival of Isachenko salmonellae in food products]

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.