Studied was in the course of several years the extent of coliform bacterial contamination and the peculiarities the bacteria present in ripened cow's and ewe's white brine cheese offered for consumption. It was demonstrated that these kinds of cheese released in the commercial system contain up to 3.1 per cent coliform bacteria. Certain correlation was established between the coliform count in the cheese and the degree of ripening, the consistence, and the aspect of the cross section surface. If hygiene measures were not observed cheese could be contaminated additionally with coliforms during handling in the shops. Coliform microflora was presented mainly by strains characteristic of fresh fecal contamination (E. coli) and urease-positive organisms of the Citrobacter and Enterobacter genera. To guarantee the consumption of qualitative (in terms of hygiene) white brine cheese it is necessary to include into the respective standards the index "coli titer" of a unit value.

Citrobacter

Coliform bacteria

Brine

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EE4 Evaluation of the Clinical and Economic Impact of the Cosman G4 Generator and Electrodes for Radiofrequency Ablation in Chronic Pain Treatment: An HTA in Medical Devices

Value in Health (2024)

A. Dacheva M Emilia Krapcheva G. Slavchev S. Djambazov

10.1016/j.jval.2024.10.288

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Survival of Escherichia coli under lethal heat stress by L-form conversion

International Journal of Biological Sciences (2010)

Nadya Markova G. Slavchev Lilia Michailova Mimi Jourdanova

Transition of bacteria to cell wall deficient L-forms in response to stress factors has been assumed as a potential mechanism for survival of microbes under unfavorable conditions.In this article, we provide evidence of paradoxal survival through L-form conversion of E. coli high cell density population after lethal treatments (boiling or autoclaving).Light and transmission electron microscopy demonstrated conversion from classical rod to polymorphic L-form shape morphology and atypical growths of E. coli.Microcrystal formations observed at this stage were interpreted as being closely linked to the processes of L-form conversion and probably involved in the general phenomenon of protection against lethal environment.Identity of the morphologically modified L-forms as E. coli was verified by species specific DNA-based test.Our study might contribute to a better understanding of the L-form phenomenon and its importance for bacterial survival, as well as provoke reexamination of the traditional view of killing strategies against bacteria.

Cell Survival

Morphology

10.7150/ijbs.6.303

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Citations (34)

HSD114 A Pilot Project of Implementing P4P for Diabetes Management: Communication Strategy

Value in Health (2024)

A Dacheva Y Vutova Anna Krasteva G. Slavchev D Mironova

Diabetes management

10.1016/j.jval.2024.10.1797

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[Susceptibility of Yersinia bacteria to antibiotics and disinfectant agents].

PubMed (1987)

G. Slavchev

Studied was the susceptibility of Yersinia bacteria to antibiotics and disinfection means. Results showed that the reference strains of the Yersinia enterocolitica, Y. pseudotuberculosis, Y. fredericksenii, and Y. intermedia species manifested high sensitivity to gentamycin, nalidixic acid, chloramphenicol, and streptomycin. Serovariety 03 of Y. enterocolitica strains, isolated from milk and sewage water, were most sensitive to gentamycin (100 per cent), chloramphenicol (100 per cent), nalidixic acid (100 per cent), kanamycin (95.8 per cent), and streptomycin (92.8 per cent). The disinfection preparations Dezinfect B (4 per cent solution) and Reiniger Combi (0.5 per cent solution) destroyed V. enterocolitica, Y. fredericksenii, and Y. intermedia for 30 sec., and Y. pseudotuberculosis for 5 minutes. Under productional conditions the same effect was produced for 10 to 15 minutes.

Kanamycin

Yersinia enterocolitica

Disinfectant

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EE14 Cost Effectiveness of Sensor Augmented Pump Therapy with Automated Insulin Suspension in the Management of Type 1 Diabetes (T1D) in Bulgaria

Value in Health (2023)

Asli Zeynep Ozdemir Saltik Jicheng Yu Joran Tóth А. Dacheva G. Slavchev

Suspension

Insulin pump

Insulin delivery

10.1016/j.jval.2023.09.287

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