Находка на патогенни микроорганизми в месни продукти и възможности за деконтаминирането им с гама-лъчи (60Co) (Occurrence of Pathogenic Microorganisms in Meat Products and possibilities for Decontamination with Gamma-Rays (60Co).
Veterinarna Meditsina, Sofia (Bulgaria); Veterinary Medicine, Sofia, 1997, 3(1-2) 24-30
Kaloyanov, Iv., Spasov, S. ; Ив. Калоянов, Ст. Спасов
Радиочувствителност на някои патогенни микроорганизми при обработка с гама-лъчи (60Co) на трайни сурово-сушени салами и машинно обезкостено месо
(Radiosensitivity of some Pathogenic Microorganisms in Dry Fermented Salami and Mechanically Deboned Meat treated with Gamma-Rays (60Co).
(Article in Bulgarian, Summary in English, 2 tables; 18 ref.)
Veterinarna Meditsina, Sofia (Bulgaria); Veterinary Madicine, 1997, 3(1-2) 30-34
Kaloyanov, Iv. ; Иван Калоянов Микробиологични проучвания при производството на руска салата с оглед хигиенната й преценка и безопасност (Microbiological Investigations on the Production of Vegetable-Meat Salad with Mayonnaise) (Article in Bulgarian, Summary in English, 2 tables; 15 ref.)
Veterinary Medicine, Sofia (Bulgaria); Veterinarna Meditsina, 1997, 3(3) 144-152
Kaloyanov, Iv., G. Monov, S. Spasov Възможности за деконтаминиране на машинно обезкостево месо при обработването му с гама-лъчи (60Co) (Decontamination of Mechanically Deboned Meat by Irradiation with Gamma- Rays (60Co). (Article in Bulgarian, Summary in English, 5 tables; 20 ref.)
Veterinary Medicine, Sofia (Bulgaria); Veterinarna Meditsina, 1997, 3(3) 152-158
Kaloyanov, Iv. ; Ив. Калоянов Усъвършенстване на културелните методи за доказване на салмонелни бак-терии в хранителни продукти и фуражи (Improvement in cultural methods of proving salmonella bacteria in food stuffs and feeds) [Article in Bulgarian, 1 table; 14 ref.]
Veterinarna Sbirka (Bulgaria); Veterinary Collection, 1997, 105(5-6) 22-26
Kaloyanov, Iv., E. Nedeva : Ив. Калоянов, Е.Недева
Хигиенни проучвания при производството и съхранението на яйчна високомас-лена майонеза. (Sanitary studies on the production and storage of egg high-oil mayonnaise) [Article in Bulgarian, 2 tables; 18 ref.]
Veterinarna Sbirka (Bulgaria); Veterinary Collection, 1997, 105(7-8) 21-28.
Kaloyanov, Iv.
Incidence of Salmonellae in Bulgarian dry fermented sausages and their decon-tamination using gamma-rays (60Co)
World Congress on Food Hygiene, WAVFH, The Hague, The Netherlands, August 24-29 1997 , Proceedings, 267-268
Kaloyanov, Iv. ; Ив. Калоянов Размножаване на ентеробактерии в селективни обогатителни хранителни среди от различен тип (Growth of Enteric Bacteria in selective Enrichment Media of different types) (Article in Bulgarian, Summary in English, 4 tables; 20 ref.)
Veterinarna Meditsina, Sofia (Bulgaria); Veterinary Medicine, 1998, 4(2) 104-109
The aim of this study was to compare the growth kinetics of five Salmonella serovars cultured in m-tetrationate broth medium /Difco/, selenit G broth medium of Leifson, (Merck), selent-cystin broth medium (Oxoid) and Rappaport - Vassiliadis broth medium (on 6-th and 18-th h at 37 and 43 degree C, respectively) Generation time (G) is shortest in Rappaport - Vassiliadis medium at 43 degree C. Results of coculture in Leifson and Rappaport - Vassiliadis media of S. typhimurium and S. dublin with E. coli and Citobacter (1:10 and 1:100) indicate that the studied selective media strongly inhibit the growth of enteric bacteria that are different from Salmonella. In Rappaport - Vassiliadis medium Salmonella serovars reach values of approximately 4,0 log10 cfu/ml and 8,0 - 8,6 log10 on the 6-th and 24-th h, respectively while these values for E. coli and Citrobacter are 2,77 - 4,33 and 4,11 - 5,24, respectively.
Kaloyanov, Iv. ; Ив. Калоянов Кинетика на размножаване в хранителни среди на салмонелни бактерии, сублетално увредени с гама-лъчи (60Co) (Growth rate in Culture Media of Salmonella subletally Irradiated with Gamma (60Co) Rays) (Article in Bulgarian, Summary in English, 4 tables; 12 ref.) Veterinarna Meditsina, Sofia (Bulgaria); Veterinary Medicine, 1998, 4(2) 109-115
The kinetics of growth of subletally injured variants to S. typhimurium., S. enteritidis and S. dublin treated with 60 Co/0,5 - 1,5 kGy/ was monitored by determining the growth constant (k) and generation time (G). In a common meat-peptone broth medium the irradiation with 0,5 - 0,7 kGy stimulates the growth of the variants while doses of 1,2 - 1,5 kGy inhibits the growth rate of the survived cells. Growth rate of gamma treated variants in selective enrichment broth media A/m-tetrationate broth mediilm, Difco, selenit broth medium after Leifson, Merck, selenit-cystin broth medium, Oxoid, and broth medium of Rappaport - Vassiliadis/ is significantly delayed. G varies from 63,0 to 108 min and from 80,7 to 94,8 min on the 6th and 2th h, respectively. In the control Salmonella strains those figures are es follow -41,7 - 47,5 and 70,- 82 min, respectively. Conditions for bacterial growth exist in both Rappaport Vassiliadis and Preuß media.
Калоянов Ив., П.Василев.
Преживяемост на салмонелни бактeрии в суровосушени трайни салами и методи за доказването им.
Veterinarna Sbirka, Sofia (Bulgaria); Veterinary Collection, 1998, 106(4) 52-55
Kaloyanov, Iv., G. Monov, S. Ivanova. Хранителна стойност и технологични качества на месо от кенгуру.
(Nutritional value and Technologycal Properties of Kangaroo Meat).
[Article in Bulgarian, summary in English, 3 ref.]
Veterinarna Sbirka, Sofia (Bulgaria); Veterinary Collection, 1998, 106(5-6) 15-19
Иван Калоянов
Преживяемост на салмонелни бактерии в суровосушени трайни салами и методи за доказването им.
Veterinarna Sbirka, Sofia (Bulgaria); Veterinary Collection, 1999, 107(4) 52-55
Kaloyanov, Iv. Преживяемост на ентеробактерии по време на зреене и съхранение на полу-траен суровосушен салам (Survival of Enterobacteriaceae during Maturation and Storage of Semidried Salami) (Article in Bulgarian, Summary in English, 2 table; 24 ref.) Veterinarna Meditsina, Sofia (Bulgaria); Veterinary Medicine, 1999, 5(1) 24-31
Growth rate and survival time of Salmonella typhimurium 209, S. enteritidis No 5130 and 5164, E. coli, coliforms, enterococci, and also bacteriae of Proteus, Providentia and Morganella genera were studied in quick fermented semidried sausages "Pamporovo". The effect of starter culture P4 and GdL, used either separately or in a combination, were also investigated. When using the standart technology Salmonellae can not be devitalized during maturation and storage of salami even in case of initial number of aproximately 10 cfu/g. Salmonellae dye in the course of manturation and drying if their initial number does not exceed 10 cfu/g and starter culture P4, GdL or a combination of them are used. P4 and GdL contributed to reduce the quantity of the remained enterobacteriaceae and enterococci to standart levels if their initial numbers are below 10 cfu/g. or higher they survive by the end of the guarantee period for consumption of sausages.
Бръчкова, Св., Й. Гогов, Ив. Калоянов.
Хистамин в месни продукти и консерви.
Ветеринарна медицина, 1999, 5(2) 96-98
Veterinarna Meditsina, Sofia (Bulgaria); Veterinary Medicine, Sofia, 1999, 5(2) 96-98
This study was undertaken to determine histamine contents in various types of sausages, dried salami and canned meat products stored different periods. A fluorometric method with 366 nm wave-lenght of evoking light and 450 nm emission was used. The relationship between histamine contents, quality and quantity of microflora and contents of some additives were investigated. About 80% of the speciments contain histamine in concentrations up to 50 mg/kg and 5% more than 100mg/kg. Histamine contents in tinned meat stored for 3-10 years is from 16.3 to 42.9 mg/kg on the average. The high levels of histamine contents in the canned meat food stored for a long time can not be refferent to bacterial decarboxilation of histamine during storage.
Kaloyanov, Iv. ; Иван Калоянов Възможности за деконтаминиране на салмонелни бактерии в суровосушени трайни салами чрез обработване с гама-лъчи (60Co) (Decontamination of Salmonella in Rawdried Fermented Salami by Irradiation with Gamma-Rays (60Co). (Article in Bulgarian, Summary in English, 4 table; 29 ref.)
Veterinarna Meditsina, Sofia (Bulgaria); Veterinary Medicine, Sofia, 1999, 5(2) 99-107
We have used gamma rays at doses between 2.5 and 3.5 kGy in an attempt to find the optimal dose which guarantees devitalisation of Slmonella in naturally or artificially inseminated rawdried fermented salami. When the salami are processed at room temperature the D10 value of Salmonella serovars varies from 0.312 to 0.620 kGy (0.468+-0.46 kGy on the average). A mean dose of 3.5 kGy causes a total devitalisation of Salmonella in gamma irradiated salami if the bacterial count does not exceed 10 cfu/g. If the irradiated salami are stored whithin a refrigerator at 4-6C degree to 25 days the number of Salmonella cells decreased additionally.
Kaloyanov, Iv.; Иван Калоянов Развитие и преживяемост на салмонелни бактерии от различни серовари по вре-ме на зреене и съхранение на “Троянска луканка”. (Growth and Survival of Salmonella Serovars in “Troyan Dried Sausage” during ripening and Cool Storage) (Article in Bulgarian, Summary in English, 2 ill., 1 table; 46 ref.) Veterinarna Meditsina, Sofia (Bulgaria); Veterinary Medicine, 1999, 5(3-4) 179-186
Survival and growth rate of S. typhimurium, S. enteritidis, S. agona, S. london and S. muenster standard strains were studied in Troyan's dried sausage artificially contamined with 10 1 to 10 4 cfu/g raw minced meat. Cell count of viable salmonella was determined during the period of drying and ripening and up to six months of storage at 4-6C degree. Humidity, fat content, salt, pH and aw were also estimated. It was established that at a contamination level of10 1 cfu/g salmonellae devitalized between days 30 and 60. At higher levels of contamination /10 3-10 4 and more cfu/g/ salmonellae persisted up to 180 days, even though at strongly reduced quantities, and were detectable in a 25 g specimen
Kaloynov, Iv.; Иван Калоянов Развитие и преживяемост на хигиенно-показателни ентеробактерии в суро-восушени трайни салами по време на зреенето и хладилното им съхранение (Growth and Survival of Enterobacteriaceae in Rawdried non-perishable Salami during Ripening and Cool Storage). (Article in Bulgarian, Summary in English, 2 ill., 4 tables; 16 ref.)
Veterinarna Meditsina, Sofia (Bulgaria); Veterinary Medicine, Sofia, 1999, 5(3-4) 186-194
The aim of this investigation was to trace the quantitative changes of E. coli, coliforms, Proteus, Providencia and Morganella in seven kinds of rawdried flat and round salami produced according to the standard technology. Results indicate that devitalization of coliforms, Proteus, Providencia and Morganella depends both on the initial contamination dose of the rawminced meat and the period needed for ripening and drying the salami. E. coli are most quickly devitalized followed by Proteus and the other coliforms. Increased frequency of isolating coliforms, including E. coli , was estabilished between days 7 and 20 from the beggining of ripening the single components of the meat products. This is closely related to the effect of potassium nitrate. Abouth 15% of the salami are not up to the requirement of the standard bacteriological norms. The viabile enterobacteriaceae persist to days 120-160 from the beggining of the technological process.
Kaloyanov, Iv.; Иван Калоянов
Сублетално увредени салмонелни бактерии и методи за изолирането им.
Обзорна сатия.
Subletally Injured Salmonallae and Methods of Isolation. Rewiew. (Article in Bulga-rian, summary in English)
Ветеринарна медицина, 2000, 6(1) 58-67
Veterinarna Meditsina, Sofia (Bulgaria); Veterinary Medicine, Sofia, 6(1) 2000, 58- 67
Kaloyanov, Iv. ; Иван Калоянов Развитие и преживяемост на салмонелни бактерии в траен суровосушен салам „Търновски суджук”, произведен по класическа технология (Growth and survival of Salmonellae in Rawdried non-perishable Sausage “Turnovski Sudzhuk") (Article in Bulgarian, Summary in English, 2 tables; 27 ref.)
Veterinarna Meditsina, Sofia (Bulgaria); Veterinary Medicine, 2000, 6(2-3) 41-49
It is demonstrated that it depends on both the initial dose of salmonellae in the rawminced meat and the period needed for ripening and drying the salami. If the initial contamination is with 10 1 cfu/g viable microbial cells and the processes of ripening and drying are taking their normal course (15-22 days) the salmonellae are devitalized and can not be detected in a specimen of 25 g. When the initial contamination is with 10 2 cfu/g and with more than 10 3 cfu/g salmonellae the bacterial cells are devitalized between days 30-60 and days 120-180, respectively. Salmonellae count is increased between day 7 and day 12 from the beginning of repening. Most important factors for dying off the salmonellae are reduction of a w value and increase of salt concentration.
Kaloyanov, Iv. ; Иван Калоянов Кинетика на размножаване в хранителни среди на салмонелни бактерии, увре-дени по време на зреене на трайни суровосушени салами (Growth Rate in Culture Media of Salmonellae subletally Injured during Ripening of Raw-dried Salami) (Article in Bulgarian, Summary in English, 2 tables; 24 ref.) Veterinarna Meditsina, Sofia (Bulgaria); Veterinary Medicine, 2000, 6(2-3) 54-61
Results indicate that bacterial cells that have survived "the stress" during ripening are injured as manifested by considerable prolongaton of lag-phase and generation time. The cellular injury of the different salmonella serovars during ripening of salami is of middle degree. It is weaker that the injury in cultures threated with thermal of acid agents. The lag-phase and generation time (G) if injured five salmonellae serovars during ripening of different salami types established in the present study are published for the first time in the literature. Values of lag-phase and G are 92-141 min., resp. 48,3-49,3 min. at the 20 h in peptone water and 132-175 min, resp. 229,4-230,2 min in the selective medium of Rappaport-Vassiliadis.
Bakalivanova, T., Iv. Kaloyanov, Y. Gogov. Качествена характеристика на варени шунки от птиче месо, произведени по нови (съвременни) технологии (Quality description of Boiled Hams from Poultry, produced with New (modern) Technologies) (Article in Bulgarian, Summary in English, 2 tables; 6 ref.)
Khranitelno-vkusova Promishlenost, Sofia (Bulgaria); Food Processing Industry Magazine, Sofia, 2003, 12(1) 15-20
Compared were three methods of massaging; mixer, tumbler and vacuum tumbler, by pointing out the advantages of the vacuum tumbler. Physico-chemical, microbiological and sensor analyses of the developed samples were made. The hams produced by using the new technology are elastic, flexible, juicy, with homogenous taste and intact surface, good for cutting. They are low-calorie and with a high protein content and fall into the group of high quality products suitable for dietetic nutrition of people suffering from obesity and accompanying diseases.
Монографии, книги, ръководства
Ц. Захариев, Д. Шошков, Е. Динчева, Ив. Калоянов, Л. Георгиев, Г. Монов
Ръководство за упражнения по ветеринарно-санитарна експертиза на хранител-ните продукти от животински произход.
Земиздат, 1973, стр.199
Ц. Захариев, Т. Стаматов, Ив. Калоянов
Хладилно съхранение и контрол на хранителни продукти от животински произ-ход.
Земиздат, 1977, стр. 194
Ив. Василев, П. Габрашански, Ив. Пранджев, Р. Арсов, К. Койчев, Ал. Джуров, Ив. Калоянов
Справочник на ветеринарния техник
Земиздат, 1977, стр. 446
Ал. Тошков, Ас. Тошков, Д. Велянов, Н. Купенов, П. Николов, Ц. Валерианов, Ян. Караджов, Ив. Калоянов, Т. Радуечва
Вирулентност на бактериите
Издателство на БАН, 1978, стр. 179
И.Н. Калоянов, А.С. Грозданов Експресни методи за контролиране на качеството на месото и месните продукти
Земиздат, София, 1985, стр. 87
И. Калоянов, Хр. Андонов
Справочник "Нормативни документи по ветеринарно-санитарна експертиза" Част І. Месо и месни продукти". Издание на НВМС, София, 1999, 478 стр.
И. Калоянов, Хр. Андонов
Справочник "Нормативни документи по ветеринарно-санитарна експертиза" Част ІІ. Птици и птичи продукти. Яйца и яйчни продукти. Издание на НВМС, София, 1998, 180 стр.
Съавтор съм на
"Справочник по ветеринарно-санитарна експертиза на хранителните продукти от животински произход".
Л. Георгиев, Ив. Калоянов, Г. Монов, Г. Славчев, Й. Гогов, Л. Петрова-Янакиева
Изд. „Агропрес”, 1995 година, 395 стр.
Научно- популярни статии
Ив. Калоянов.
Производство и контрол на стерилизирано мляко.
Ветеринарна сбирка, 1972, № 11, 33-35
Ил. Славков, Ив. Калоянов Съвременни схващания относно патогенезата и клиниката на хранителните салмонелози и задачите на ветеринарно-санитарния контрол. Ветеринарна сбирка, 1973, № 3, 26-28
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