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Biomedical subjects

I Todorov

Publications and source records attributed to I Todorov.

At least 55 records · Page 3Linked to original sources
PubMed1977

[Effect of dental alloys on salivary alkaline and acid phosphatase, alpha amylase K+, Na+, and Cl-].

Comparative studied were performed in healthy subjects without metals in their oral cavities and in individuals having different metal alloys (gold, steel, amalgam) in their mouths and presenting with various complaints such as xerostomia, burning mucosa, etc. It was found that the contents of alkaline and acid phosphatases, alpha-amylase, K+, Na+ and Cl- in saliva increased significantly with the increase in total corrosion potential when non-precious metal alloys, especially different types of alloys, were present. Parallel to this, the frequency and the intensity of the complaints increased.

Acid Phosphatase↗
PubMed1977

[Microbiological control of sterilized canned fish].

Biologic investigation was carried out in 1974 and 1975 of a total of 1,393, tins of sterilized canned fish belonging to 14 assortments. The tins were kept in a thermostat at 37 degrees C for 70 days, and the bacteriologically seeded material was cultured at 37 degrees C for 10 days for the presence of mesophylic bacteria, and at 56 degrees C for 5 days for the presence of thermophylic bacteria. The following conclusions were drawn on the basis of the results obtained: 1. Thermostat storing of tins for 5--6 day-and-night periods at 37 degrees C makes it possible to detect all tins that are nonsterile. 2. Culturing of seeded material under the specified conditions makes it possible to establish the presence of residual microflora in the tins of fish. 3. Both procedures referred to could successfully meet the requirements of the modern production of sterilized canned fish and of the microbiologic control.

Animals↗
PubMed1975

[Bacterial contamination of salted ocean mackerel during the production process].

Studied were the more important sources of bacterial contamination. Examined were the Atlantic mackerel (Scomber scomburs) -- both its skin surface and the musculature prior to and after thawing, cleaning and washing and salting. Tested were also the cooking salt used, the brine, the conveyer bands, the vats for salting, the hands and clothing of the workers engaged as well as the water in the shop. The microbiologic study concerned the total bacterial count per gram of tissue (1 cu. cm, 1 squ. cm), the counts of coliforms, bacilli, moulds, yeasts, Salmonellae, and pathogenic staphylococci. It was found that during processing the microbial contamination of fish considerably rises. Some more important sources of primary microflora are the raw fish, the salt, brine, conveyers, and the workers' hands and overalls. The vats for salting and the water rank second as bacterial sources. Salmonellae and pathogenic staphylococci were not isolated. A considerable rise in fish microflora was observed during the process of thawing. Some changes are suggested for the technology of thawing as well as some measures to improve the sanitary and hygiene requirements to be observed during the production process.

Bulgaria↗