[An analysis of meat products as possible factors responsible for transmission of dysenterial toxic infections].

The paper carries experimental data derived from a bacteriological analysis of infected minced meat products for the presence of Shigella sonnei and for ascertaining technological stages non-compliance with whose proper course presents the greatest epidemiological hazards. The procedures employed in analyzing infected meat products are shown to be sufficiently sensitive, for they enable one to count Shigella dysenteriae in numbers of 102-106/g, depending upon the degree of total bacterial contamination of these products. The infringement upon the established process most dangerous epidemiologically is incomplete thermal treatment of the meat products.