bluuebunny/crossref_metadata_2025 huggingface dataset:
THE POTENTIAL AND PROBLEMS OF FOOD HARVEST FROM THE OCEANS1
Authors: Green J. H.
Published: December 2016

There is a rich potential source of food in the sea to help supply protein to the world's needs. The problems associated with the fishing industry are many and complex. Problems of preservation of the fisherman's catch are directly connected to proper sanitation practices and the control of microorganisms. To solve these problems for the trawl fisherman, several projects are underway at the Gloucester Technological Laboratory which consider industrial sanitation type improvements and steps to govern microbial outgrowth by use of antimicrobial agents.

These projects are concerned with the application of gamma irradiation by different types of colbalt-60 irradiators, the improvement of vessel and shore handling procedures, the use of antimicrobial agents, and even by special innovations in shipping containers and principles. These projects are discussed with their special aspects of sanitation and microbial control.

The fishing industry is learning from the experience of other food industries and hopes to greatly extend the shelf-life of fishery products by application of improved industrial sanitary practices and by the control of microorganisms.
STERILIZATION REQUIREMENTS FOR SPACE EXPLORATION1
Authors: McDade J. J. , Favero M. S. , Hall L. B.
Published: December 2016

Planetary landing space hardware is required to be sterilized. The probability of obtaining sterile space hardware is enhanced considerably when the level of microbial contamination of the hardware is kept very low prior to terminal sterilization. Such control requires constant and efficient monitoring of the hardware and the intramural environments where flight hardware is assembled, tested, and encapsulated before terminal sterilization. This study demonstrates that the levels and types of microbial contaminants recovered from space hardware, or from test surfaces exposed within assembly areas, depend upon the degree of environmental and personnel control. Operating personnel was the chief source of contamination. However, the intramural environment may become a reservoir of contamination, especially when environmental control measures are inadequate. It appears that one of the best means for maintaining microbial contamination at a low level is by use of vertical laminar flow clean rooms.
EVALUATION OF METHODS FOR DETERMINING THE BACTERIAL POPULATION OF FRESH FILLETS
Authors: Silverrio Remedios , Levin R. E.
Published: December 2016

The use of a nutrient broth consisting of 0.5% tryptone, 0.25% yeast extract, and 0.1% dextrose for blending and diluting fish tissue resulted in a 10 fold higher count compared to that obtained when distilled water was used. No specific preference was shown for yeast extract, beef extract or tryptone for yielding maximum total counts between 0.1 – 0.5% concentrations. A fish infusion agar representing a 1:10 dilution of fish tissue in distilled water yielded lower counts than conventional nutrient media. The addition of 0.1 – 0.5% glucose, glycerol, and sodium lactate to a basal medium of 0.1% yeast extract and 0.2% tryptone failed to increase total counts above those obtained with the basal medium alone. The addition of 0.05% – 0.5% sodium citrate to enumerating media markedly suppressed the total count; 0.3% reduced the count by 64% from fresh haddock and by 95% from stale haddock. The addition of 0.1 – 0.5% NaCl to enumerating media did not influence total counts but was essential for pigment formation by Pseudomonas putrefaciens. Plate counts determined at 20 and 25 C exceeded those from plates incubated at 3 C from fresh haddock while the reverse was true for stale haddock.
THE EFFECTIVENESS OF EDTA AS A FISH PRESERVATIVE1
Authors: Levin Robert E.
Published: December 2016

A concentration of 0.005% Na4EDTA markedly inhibited the growth of the facultative psychrophiles P. putrefaciens, P. Fragi and P. fluorescens in half strength nutrient broth at pH 7.0. Achromobacter lipolyticum was the only psychrophilic organism of 20 tested which was found to be insensitive to EDTA. The application of a 1.0% dip of Na4EDTA to haddock fillets for 1 min failed to suppress the increase in bacterial numbers on fillets stored at 3 C when compared to untreated control fillets. Refrigerated storage at 3 C was, however, extended by the dip from 5 to 9–10 days based on odor and taste evaluations. The formation of trimethylamine and volatile basic nitrogen was markedly suppressed in EDTA dipped fillets.
TEST METHODS FOR MEASURING MINIMUM HOLDING TIMES IN CONTINUOUS EGG PASTEURIZERS1
Authors: Kaufman Vern F. , Putnam George W. , Ijichi Kosuke
Published: December 2016

Two test methods that may be used in commercial egg pasteurizers while in normal operation are described. Either may be used without damage to the product and with almost no disturbance to regular plant procedures. These tests have been needed to help determine the degree of compliance with pasteurization requirements.

The first method requires injection of a cold shot into the flow stream entering the holding tube and determination of the time required for the first of this material to arrive at the outlet of the holding tube. The cold shot is introduced into the line by use of a by-pass loop. The arrival of the cold shot at the end of the holding tube is detected by use of a sensitive recorder to indicate the temperature change.

The second method is based on the use of a fluorocarbon compound as a tracer. The compound is dissolved in yolk, which is injected into the flow stream entering the holding tube. Samples taken at the end of the holding tube are checked with a fluorocarbon leak detector of the type used in the refrigeration industry. The first positive sample is taken as the time of arrival of the injected tracer. Fluorocarbon compound 12 which is permitted in the immersion freezing of foods may be used and has no effects on the functional properties of the products.
SANITATION IN AN AUSTRIAN MILK SUPPLY
Authors: Gewessler Franz , Grimes George M.
Published: December 2016

The cooperative, Landgenossenschaft Ennstal is located in the Enns River valley of Austria, with its primary milk plant at Stainach, Austria. The area is surrounded by the Alps, except for narrow outlets on each end of the valley. The plant supplies fresh milk and milk products to U. S. military forces in southern Germany, Italy, Greece, and Turkey.
KEEPING QUALITY OF DAIRY PRODUCTS OBTAINED AT RETAIL OUTLETS
Authors: Langlois B. E. , Rudnick A. W.
Published: December 2016

A study was made of the keeping and bacteriological qualities of whipping cream and half and half obtained from retail outlets. The samples ranged in age from 2 to 28 days at time of purchase, the average being 7.7 days (whipping cream) and 6.4 days (half and half). The average number of days held after purchase at a temperature of 5 ± 0.5 C was 6.2 days (whipping cream) and 5.8 days (half and half). Only 9% of the half and half samples had a satisfactory flavor score (36.0 or higher) after storage for 14 days at 5 ± 0.5 C, whereas 22.5% of the whipping creams had satisfactory flavor after this storage period. The quality of products of individual brands tended to be similar; whereas, significant quality differences were observed between brands.
THE OXIDASE REACTION IN RELATION TO FLAVOR QUALITY OF GRADE A PASTEURIZED MILK1
Authors: Vanderzant C. , Nickelson R. , Dill C. W.
Published: December 2016

An oxidase reaction with tetramethyl-p-phenylenediamine hydrochloride was carried out in 50 samples of Grade A pasteurized milk. With a majority of the samples a negative oxidase reaction or a change from positive to negative indicated that the flavor score was unacceptable or soon would reach that level.
FACTORS AFFECTING THE WISCONSIN MASTITIS TEST1
Authors: Richter R. L. , Randolph H. E. , Rudnick A. W.
Published: December 2016

The influence of chemical sanitizers, lysozyme, DNAase, storage time and temperature, hydrolytic rancidity, and heat treatment on the Wisconsin Mastitis Test (WMT) was studied.

Concentrations of 25 to 50 ppm of iodophor and quaternary ammonium compound sanitizers caused significant reductions in WMT values. The test was not affected by chlorine, chloramine-T; or an acid sanitizer. The WMT reaction was completely destroyed by 12.5 μg or more of DNAase/9 ml of milk.

Significant decreases in WMT values occurred after storage for longer than 24 hr and the rate of decline increased when storage temperatures above 4.5 C were used. Lysozyme concentrations of 50 to 200 μg/100 ml of milk decreased the rate at which the WMT values declined during storage. The test values were not affected by increases in acid degree values.

Heat treatments greater than 43 C for 1 min caused severe reductions in WMT values. The effect increased as the severity of the heat treatment was increased.
WHAT THE SANITARIAN SHOULD KNOW ABOUT CLOSTRIDIUM PERFRINGENS FOODBORNE ILLNESS
Authors: Bryan Frank L.
Published: December 2016

This paper is a follow-up of two articles, which were previously published in this Journal, concerned with what the sanitarian should know about staphylococci and salmonellae. The nature of Clostridium perfringens, including factors that support or limit its growth, is discussed. This organism is widely distributed in the intestinal contents of man and animals, in sewage, and in soil. From these sources foods frequently become contaminated with this organism. Meats and meat products prepared in food-service establishments are frequently involved in outbreaks. To prove that C. perfringens is responsible for outbreaks, this organism should be recovered in large numbers from both the patients' stools and the incriminated food, and isolates from both should be correlated serologically. Of the various methods of controlling foodborne diseases–only inhibition of growth is practical for controlling outbreaks of C. perfringens foodborne illness. Appropriate control features are delineated.
SELF-CERTIFICATION IN THE VOLUNTARY COMPLIANCE PROGRAM1
Authors: Delmore Fred J.
Published: December 2016

In 1964, the Food and Drug Administration (FDA) embarked on a voluntary Compliance Program designed to assist and encourage the regulated industries to adopt concepts of self-regulation. Administered by the Bureau of Voluntary Compliance, this program is aimed at providing industry with facts and techniques that will give industry the greatest opportunity to comply with FDA regulations and standards. FDA will do all it can to provide industry with: (a) advisory assistance and information, (b) an explanation of how laws and regulations affect it, (c) results of our scientific research and improved analytical methodology, and (d) recommendations for controlling bacterial contamination and adopting good manufacturing practices.

FDA's traditional reliance on enforcement through its own staff is being reinforced to include an Industry-State-FDA partnership. Self-Certification, an example of such a partnership, is a co-operative approach of Government and industry to assure the quality of our American food supply. Under this program, industry and FDA agree upon and share specifications for products covered. These include operating guidelines, product specifications in the form of tolerances, and complete quality control programs. In addition, the company and FDA share reports of inspections, reports of analyses, and consumer complaints.

At present priority attention is given to products with a public health problem, namely microbiological hazards. However, when agreements are negotiated, problems of less priority are included so that products under the agreement comply fully with the Food, Drug, and Cosmetics Act.

Two pilot programs are presently operating. One of these involves an industry-State-FDA agreement. We are confident that this is a fore-runner of many other agreements in which regulatory officials join industry and FDA in this partnership.
RESIDUAL MICROORGANISMS IN CLEANED-IN-PLACE SYSTEMS FOR HANDLING MILK1
Authors: Maxcy R. B.
Published: December 2016

A model system was used to simulate commercial cleaned in-place (CIP) conditions. Alterations in the system were made to determine the effect on the microflora, as potential food product contaminants. By the use of Serratia marcescens as a tag, contamination was shown to be more complex than a simple residue from the daily operation. Also, the use of S. marcescens revealed that contamination did not move from outside surfaces of the equipment into the liquid food even with severely corroded equipment. Increasing corrosion provided greater harborage for microorganisms. The harborage could be limited somewhat by drying the surfaces, but a much greater reduction in harborage was obtained by storing the system filled with a solution at pH 11. With manipulations that reduced the total contaminants, there was an increase in the relative frequency of Gram-positive asporogenous rods, certain genera of which show promise as indicators of un-satisfactory equipment condition.
MANUFACTURE AND KEEPING QUALITY OF LOW FAT DAIRY SPREAD1
Authors: Goel M. C. , Calbert H. E. , Marth E. H.
Published: December 2016

Six lots of dairy spread containing 35 to 50% milk fat and 8 to 13% solids-not-fat (SNF) were prepared using the following stabilizers: (a) gelatin; (b) a propylene glycol alginate; (c) a product containing propylene glycol alginate, carrageenin, and an emulsifier; and (d) a product composed of carboxymethylcellulose, carrageenin, and locust bean gum. A portion of one lot of dairy spread was fortified with nisin in addition to stabilizer (d) above. Bacterial counts, syneresis measurements, and organoleptic evaluations were made on two lots, whereas the others were only subjected to body strength and syneresis measurements.

It was found that an increase in the fat to SNF ratio was accompanied by an increase in wheying-off; a decrease in body strength; and a deterioration of body, texture, and appearance of the dairy spread. In contrast to this, a decrease in the fat to SNF ratio was accompanied by improvements in body, texture and appearance, and by less wheying-off. However, reducing the fat to SNF ratio below 40:13 was detrimental to over-all quality, although wheying-off was significantly reduced. Choice of storage temperature (40 F instead of 45 F), stabilizer (carboxymethylcellulose-carrageenin-locust bean gum product used at a level of 0.18% yielded a superior product), as well as addition of nisin (1,465 ppm), were important in determining over-all product quality, and thus the shelf-life of dairy spread. A shelf-life of 5 to 6 weeks was obtained when the product was made from high quality ingredients, under sanitary conditions, and with the procedures outlined in this paper.
THE SPOKANE CITY HEALTH DEPARTMENT MASTITIS CONTROL PROGRAM1
Authors: Olson Roy T.
Published: December 2016

The City of Spokane Health Department was asked by the U. S. Public Health Service to study and instigate a practical abnormal milk control program in 1962. From May until November 1962 composite bulk tank samples were tested using the Modified Whiteside Test. Some abnormal milk appeared in 42% of the bulk tank samples. With this information, a meeting was called which included personnel from the U. S. Public Health Service, State Department of Health, State Department of Agriculture, Idaho Health Department, Extension Service, Dairy Industry, the Dairy Science Departments of Washington State University and the University of Idaho. A program was started using five committees recommended by the National Mastitis Council and a steering committee. The Direct Microscopic Leucocyte Count (DMLC) was adopted for official use and an educational program was started.

In April 1965, it was agreed that enforcement was needed to bring the leucocyte level below 1,000,000 per ml. After a few suspensions, the results were amazing, dropping from 22% to 1% of the producers continually with over a million per ml of milk.

In April 1966, the City adopted the 1965 U. S. Public Health Service Grade “A” Milk Ordinance and included an Abnormal Milk Section with 800,000 leucocytes/ml as a limit and using the 3 out of 5 method of suspension. At present, the DMLC is the official method and the industry is using the Wisconsin Mastitis Test monthly on all their producers.

The program has been very successful because of the cooperation of the milk industry, machine installers, Extension Service, Dairy Science Departments and Health Departments. It will be possible in the future to meet the 500,000 leucocytes per ml limit.
REMOVAL OF EXTRANEOUS MATTER FROM CREAM USED FOR BUTTERMAKING
Authors: Maloney P. , Armstrong J. G.
Published: December 2016

Butter with consistently low levels of extraneous matter can be produced from farm-separated cream only if a suitable clarifying or filtering step is included in processing. The following sequence of plant operations is proposed: (a) pass cream through a strong nylon bag of about 30 mesh per inch, to remove larger pieces of extraneous matter; (b) heat cream to 70–80 F and neutralize; (c) heat to 130–140 F and clarify or filter; (d) heat to 170–175 F to pasteurize; (e) cool, allow to stand overnight and churn.

A number of choices are open to plant operators respecting equipment and operating conditions. For a filtering process, choices exist respecting at least the filter size, filter material, and flow rate. Filtering and clarifying appear about equally effective in the removal of extraneous matter.
EVALUATING THE USE OF NITRIC ACID AS A DETERGENT IN DAIRY CLEANED-IN-PLACE SYSTEMS1
Authors: White James C. , Rabe Gerald O.
Published: December 2016

A model cleaned-in-place system was constructed and an atomic absorption method used to evaluate the detergency of low concentrations of nitric acid. Results indicate that critical temperature-concentration combinations exist which will remove the calcium from stainless steel test plates soiled with a milk film to a level comparable to a standardized-control wash (0.0–0.2 ppm calcium in 30 ml solvent eluted from a 324 cm2 area). Stainless steel test plates soiled with milk became resistant to wetting with water after being washed with nitric acid. Bacteriological studies were made to determine if the surface of the plates washed with nitric acid retained enough nutrients to support bacterial growth. Longer washing times than those required for complete calcium removal were necessary to reduce effectively the number of bacteria which would multiply on the surface of the test plates. Tests on corrosion showed that low concentrations of nitric acid were noncorrosive to stainless steel type 304. Low concentrations of nitric could be used routinely and for prolonged periods with little deleterious effect to the stainless steel. Plant trials indicated that nitric acid, under the conditions studied, did not remove the soil resulting from milk in contact with heated surfaces. More extensive plant trials are needed to fully evaluate the effectiveness of nitric acid in cleaning non-heated milk contact surfaces.
GROWTH OF STAPHYLOCOCCUS AUREUS IN ACIDIFIED PASTEURIZED MILK1
Authors: Minor T. E. , Marth E. H.
Published: December 2016

The effect of gradually reducing the pH of pasteurized milk with acetic, citric, hydrochloric, lactic, and phosphoric acids over periods of 4, 8, and 12 hr on growth of Staphylococcus aureus 100 in this substrate was determined. In addition, 1: 1 mixtures of lactic acid and each of the other acids, and of acetic and citric acids were evaluated for their effect on growth of this organism. To achieve a 90% reduction in growth over a 12 hr period, a final pH value of 5.2 was required for acetic, 4.9 for lactic, 4.7 for phosphoric and citric, and 4.6 for hydrochloric acid. A 99% reduction during a 12 hr period was obtained with a final pH value of 5.0 for acetic, 4.6 for lactic, 4.5 for citric, 4.1 for phosphoric, and 4.0 for hydrochloric acid. A pH value of 3.3 was required for a 99.9% reduction with hydrochloric acid, whereas the same effect was produced at a pH value of 4.9 with acetic acid. Correspondingly lower pH values were required to inhibit growth within 8 and 4 hr periods. Mixtures of acids adjusted to pH values at the borderline for growth (12 hr period) exhibited neither synergistic nor antagonistic effects between two acids.
SURVIVAL OF SALMONELLA TYPHIMURIUM IN COLD-PACK-CHEESE FOOD DURING REFRIGERATED STORAGE1
Authors: Park H. S. , Marth E. H. , Olson N. F.
Published: December 2016

Fourteen batches of cold-pack cheese food were contaminated with Salmonella typhimurium during manufacture. Cheese food stored at 4.4 and 12.8 C was tested at weekly intervals and salmonellae were enumerated by means of a Most Probable Number technique. A rapid decline in number of salmonellae occurred during the first week of storage regardless of temperature or composition of the product. Survival beyond this time was more closely related to both conditions. Viable salmonellae could not be recovered, after 3 weeks at 12.8 C or 5 weeks at 4.4 C, from cheese food adjusted to pH 5.0 with lactic acid and fortified with 0.24% potassium sorbate. Substituting sodium propionate for sorbate resulted in 14 and 16 weeks of survival by salmonellae when cheese food was held at 12.8 and 4.4 C, respectively. Partial or complete replacement of lactic acid by acetic acid was accompanied by somewhat longer survival of salmonellae than when only lactic acid was used. Elimination of added acid from the cheese food resulted in survival of salmonellae for 6 and 7 weeks when potassium sorbate was present, for 16 and 19 weeks when sodium propionate was used, and in excess of 27 weeks when no preservative was added.
ISOLATION OF SALMONELLAE AND OTHER AIR-BORNE MICROORGANISMS IN TURKEY PROCESSING PLANTS1,2
Authors: Zottola Edmnd A. , Schmeltz D. L. , Jezeski J. J.
Published: December 2016

The air in seven Minnesota turkey processing plants was analyzed microbiologically for total numbers of bacteria per cubic foot, number of coliform organisms per cubic foot, and the presence of salmonellae. Plant environmental samples, that is walls, floors, and equipment adjacent to air sampling areas, also were tested for the presence of salmonellae. Areas sampled included: live bird area (hanging, stunning, killing), scald and picking areas, evisceration line, packaging line, and further Processing.

Total numbers of bacteria in the air of one plant (T-5) ranged from more than 200,000/ft3 in the live bird area to 1/ft3 near the. evisceration line. Coliform numbers in the air of .a second plant (T-l) ranged from 400/ft3 in the live bird area to none in 100 ft3 in the other areas of the plant. Similar results were obtained in the other plants.

Salmonellae were found in the air of the live bird area in 6 of the 7 plants and in the picking room of the other one. In each of the 7 plants salmonellae were not recovered from the air in other processing areas. The data indicate that salmonellae are frequently found in the air of areas where live birds are handled but difficult to isolate or find in other areas of the plant.
ROLE OF THE DAIRY AND FOOD INDUSTRY IN ENVIRONMENTAL POLLUTION CONTROL1
Authors: Newton David F.
Published: December 2016

The scope and extent of environmental pollution is reviewed. The roles of the dairy and food industry in environmental pollution–polluter, educator, community leader–are explained. Examples of how the industry pollutes the environment, how it can help educate its employees and the public about pollution, and how industry personnel can provide community leadership to study and solve local environmental pollution problems are cited. The industry is urged to become involved in the campaign to abate pollution and to be committed to improving environmental quality.
MICROBIOLOGY OF RAW AND PROCESSED WILD RICE1
Authors: Goel M. C. , Gaddi Blanca L. , Marth E. H. , Stuiber D. A. , Lund D. B. , Lindsay R. C. , Brickbauer E.
Published: December 2016

Raw wild rice was tested for its microbiological condition and was found to contain, per gram, up to 21 × 108 total aerobic count, 63 × 106 coliforms, 98 × 107 psychrotrophs, 16 × 106 streptococci, 26 × 104 yeasts, and 83 × 105 molds. Although the product was free of coagulase-positive staphylococci, Salmonella infantis and Escherichia coli were found in some samples.

Rice was parched at 51.7 C (125 F) for 8 hr, 65.6 C (150 F) for 180 min, 79,4 C (175 F) for 180 min, and 121.1 C (250 F) for 105 min. Parching reduced the number of viable organisms and greatest changes appeared when the higher temperatures were used. Unhulled rice parched at 79.4 C contained, per gram, 40 × 106 total aerobic count, 33 × 103 psychrotrophs, 46 × 102 coliforms, 100 × 103 streptococci, <10 yeasts, and 62 × 104 molds. Most organisms present in parched rice were associated with the hulls rather than the kernels after rice was hulled. Boiling of parched wild rice, as might be done when it is prepared for consumption, reduced the total aerobic count to 140 per gram. Other microorganisms for which tests were conducted could not be recovered from cooked wild rice.

Samples of wild rice obtained from local supermarkets contained, per gram, up to 106 total aerobic count and 104 coliforms. Other types of microorganisms for which tests were made, could not be recovered from most samples.
CLOSTRIDIUM PERFRINGENS FOOD POISONING1,2
Authors: Duncan C. L.
Published: December 2016

Clostridium perfringens type A food poisoning in man is characterized by diarrhea and abdominal pain. The disease usually follows ingestion of food contaminated with large numbers of C. perfringens cells. During the past 3 to 5 years, the role of this organism in food poisoning incidents in the United States has acquired new emphasis as a result of the increasing number of reported outbreaks and the alarming number of cases associated with these outbreaks. In 1968, C. perfringens was responsible for approximately 28% of the food poisoning outbreaks and 49% of the cases, when compared with food poisoning caused by Salmonella, Staphylococcus, Shigella, and Clostridium botulinum.

The majority of reported outbreaks and cases resulting from C. perfringens are associated with mass feeding establishments. The most common vehicles are beef and poultry products. The mode of action by which C. perfringens causes food poisoning symptoms is not fully understood. Control of this type of food poisoning must be concerned with prevention of spore germination and/or multiplication of the vegetative cells in cooked foods.
A STABLE MILK-LIKE EMULSION FOR MILKO-TESTER CHECK PURPOSES1
Authors: Kroger Manfred
Published: December 2016

The preparation of a milk-simulating emulsion is described. Twelve such emulsions were investigated using the data of fat content determinations with a milko-tester automatic as criteria of stability. Low-fat emulsions of 1 and 2% were extremely stable after 147 days of storage at room temperature. Emulsions containing around 4 and 5% milk fat showed slightly varying fat contents during the latter part (35 days) of the 147-day storage period. Standard emulsions of this sort may find application in the calibration and checking of milko-testers, an instrument which has been gaining rapid and wide acceptance by persons engaged in milk fat content determinations.
THERMODESTRUCTION OF BACILLUS SPORES IN MILK1
Authors: Mikolajcik E. M.
Published: December 2016

The rate of heat destruction of spores of 12 selected strains of Bacillus species was determined in skimmilk. Bacillus cereus and Bacillus licheniformis, the most prevalent Bacillus species in raw milk, were most heat resistant. The D values at 100 C ranged from 0.875 min for Bacillus pumilus to 4.10 min for B. licheniformis A-5. Extremes for Z values were 6.4 C for B. licheniformis A-1 and 11.5 C for Bacillus circulans. For each of the spores studied, linear regression equations with standard error are presented for the thermal destruction process at 95, 97.5, and 100 C. Heat resistance of bacillus spores in milk varied between the strains studied and the heating conditions imposed.
CURRENT STATUS OF FOOD HANDLER EXAMINATIONS IN STATE AND LOCAL HEALTH DEPARTMENTS1
Authors: Becker Caroline , Shiffman Morris A.
Published: December 2016

A national questionnaire survey concerning the rationale and efficiency of food handlers examinations was completed by the public health personnel in charge of communicable disease control or food protection programs from each of the 50 states, and from 180 local health units in metropolitan areas which serve a population of over 100,000. The majority of states do not have a food handler examination law or regulation requiring medical surveillance. The responsibility is left to the county or city health departments. The respondents agreed with the position taken by the U. S. Public Health Service that such tests are very costly, give limited information, and cannot substitute for inspection and surveillance of sanitation and food handling practices. The detection rate of actual disease conditions through medical surveillance is small. There is, however, an appreciable reluctance to give up the requirement. Many respondents felt that the education and training of food service personnel would have more benefit and impact on the health of the public than the annual repetition of medical and laboratory tests. The requirement for food handler examinations is still at the state of the late 1930's and early 1940's. The epidemiologists and food protection authorities are aware of the inconsistencies in requiring food handler examinations, but there is little impetus to change.
EFFECT OF THE NITROFURAN–FURYLFURAMIDE–ON CRAB MEAT QUALITY
Authors: Waters Melvin E.
Published: December 2016

The effect of furylfuramide [2-(2-furyl)-3-(5-nitro-2 furyl) acrylamide] on extending the shelf life of fresh crab meat was investigated. Results show that furylfuramide inhibited growth of the natural flora of crab meat (in vitro study). Very little growth occurred ill a medium containing 1 ppm of furylfuramide. Even less growth occurred in one containing 5 ppm. Aerobic plate counts of treated crab meat stored for 12 days indicated that treatment in a 5-ppm solution was as effective as treatment in a 20-ppm solution. Exposure of crab meat for 5 min to a 5 ppm solution gave optimum inhibition, all factors considered.

The pH and ammonia content of samples correlated well with results of organoleptic tests. Organoleptic analysis show that furylfuramide extended the shelf life of crab meat by 2 to 4 days. Treatment of fresh picked crab meat in a 5–ppm solution of furylfuramide does not affect its appearance.
EFFECT OF MALATHION AND TRICHLORFON ON GROWTH1 AND MORPHOLOGY OF LACTIC CULTURE ORGANISMS
Authors: Deane D. D. , Van Patten M. M.
Published: December 2016

Addition of 100 ppm of malathion or trichlorfon had little effect on lactic acid production in reconstituted non-fat dry milk by Streptococus diacetilactis or Streptococus thermophilus.

Variation in cell size of Streptococus cremoris 3, Streptococcus lactis W 8 and several strains of S. thermophilus occurred following repeated transfers in litmus milk to which 100 ppm of malathion or 500 ppm trichlorfon had been added. The Lactobacillus bulgaricus A culture, after 15 serial transfers in litmus milk containing 500 ppm of trichlorfon, exhibited increased frequency of chain formation and cell structure 30 to 50 μ long with few visible cross walls. A similar effect was observed with L. bulgaricus A and L. bulgaricus GA after repeated transfers in litmus milk which contained 100 ppm malathion. One of five strains of L. casei studied showed similar changes in morphology after repeated transfers in litmus milk which contained 100 ppm malathion. Adding 500 ppm trichlorfon produced a lesser effect. Changes in morphology of this strain of L. casei were not permanent since cells resumed their usual appearance following three to five transfers in plain litmus milk.
FUNGI IN FOODS
Authors: Koburger John A.
Published: December 2016

Yeast and mold counts were compared on Potato Dextrose Agar using six acidulants and an antibiotic combination for controlling bacteria. Counts on the acidified media ranged from 61 to 82% of those obtained on the antibiotic medium. The acids in order of decreasing recovery of fungi were lactic, tartaric, citric, hydrochloric, sulfuric, and phosphoric. Both gram-negative and gram-positive bacteria produced countable colonies on acidified media at a pH of 3.5. No bacteria grew on the antibiotic medium. Recovery of stored yeast cells also was conducted, and it was possible to demonstrate a population of cells which would not initiate growth at a pH of 3.5.
RELATIONSHIPS BETWEEN LEUKOCYTE COUNTS IN BULK MILK AND APPARENT QUARTER INFECTIONS IN DAIRY HERDS
Authors: Postle D. S. , Natzke R. P. , Everett R. W.
Published: December 2016

Bulk tank milk samples and quarter samples from 15,982 cows were collected from 285 herds enrolled in the New York State Mastitis Control Program. Culture and strip-plate examination findings from quarter samples were correlated with bulk milk cell counts. A correlation of 0.50 was found between percent quarters yielding mastitis pathogens and bulk milk cell counts. A correlation of 0.51 was found between percent quarters producing abnormal secretions and bulk milk cell counts. These relationships indicated the bulk milk cell count was not a reliable measure of herd infection or prevalence of abnormal secretion. The most prominent trend in a relationship between pathogens and increased bulk milk cell count was found for Streptococcus agalactiae and a lesser relationship between staphylococci and increased bulk milk cell count. Herds classified as having low bulk milk cell counts produced an average of 1,759 lb. of milk more than herds with high bulk milk cell counts. Only three milking and management practices were found to be associated with bulk milk cell counts.
THE NEED FOR ENVIRONMENTAL LABORATORIES
Authors: Kneafsey Patrick
Published: December 2016

The need for a regional environmental or ecological laboratory facility is explored. Inherent weakness of the traditional public health laboratory, from an environmentalist's viewpoint, are cited. Several concepts are listed on which this new facility should be based. Among these are: (a) the facility must be based upon “man in his environment;” (b) it must be capable of research activities: and (c) it must be available to the multitude of agencies concerned with a quality environment. This type of laboratory is described as multi-disciplined in composition, ecological in attitude, adaptable in organization, aware of yesterday, attuned to today, and anticipating tomorrow.
BACTERIOLOGICAL TESTING OF RAW MILK AND DAIRY PRODUCTS1,2
Authors: Reinbold George W.
Published: December 2016

Bacteriological testing of raw milk and processed dairy products is not adequate for public health and quality control purposes. Bacteriological test results are not highly correlated with farm production conditions. Routine bacterial quality control tests are not always adequate for recovery of microorganisms injured during processing, Present systems and trends are discussed.
FOAM TEMPERATURES DURING VAT PASTEURIZATION OF MILK PRODUCTS
Authors: Dickerson R. W. , Read R. B.
Published: December 2016

Heating rates of foam during vat pasteurization were investigated to determine whether shorter holding times and higher processing temperatures would be feasible from a public health standpoint. A rake of 19 thermocouples, spaced 0.5 inch apart, was installed vertically in a 300-gal vat pasteurizer and the rake was adjusted to measure the temperature of the heated airspace, foam, and liquid product. With 200 gal of ice cream mix (16% milk fat), an 11-inch foam was generated on the liquid surface. The minimum temperature in the ice cream mix foam was below pasteurization temperature for 27 min of the 30-min holding period despite satisfactory temperatures as indicated by the product and airspace thermometers. When a 7-inch foam was generated above 218 gal of chocolate milk, the minimum foam temperature was below pasteurization temperature for the first 14 min of the holding period. Attempts to generate foams on milk were unsuccessful.

Because of the slow heating rates of milk-product foams, holding times shorter than 30 min cannot ensure the inactivation of microbial pathogens in the foam, and, consequently, they are not recommended. Some foams should be held longer than 30 min to ensure pasteurization, and additional holding time needed may be computed from known values of foam thickness, airspace temperature , and heating rate of the liquid.
EVALUATION OF PRODUCTION CONDITIONS OF MANUFACTURING-GRADE RAW MILK BY FIELDMEN RATINGS AND BY BACTERIAL TESTS
Authors: Dabbah Roger , Moats W. A. , Olson J. C.
Published: December 2016

Standard microbiological tests, Standard Plate Count, direct microscopic count, methylene blue reduction test, and several variations of the resazurin reduction test were correlated with fieldmen's ratings of sanitary condition of milking area, milk house, and milking utensils. Correlation coefficients were low, in general, approximately 0.2. The effect of different production facilities and practices on these correlations was variable. Results suggest that bacterial tests and fieldmen's inspection be used concurrently since they appear to measure different sanitary factors on the producing farms.
CATERED CONVENIENCE FOODS–PRODUCTION AND DISTRIBUTION PROBLEMS AND MICROBIOLOGICAL STANDARDS1
Authors: Angelotti Robert
Published: December 2016

Microbiological standards for foods are being proposed as a means to control transmission of foodborne disease and as a means to assure maintenance of good sanitary practices during their processing, distribution, and preparation for service. The incidence of foodborne disease in the United States remains high and the microorganisms most often incriminated are Clostridium perfringens, toxigenic staphylococci, salmonellae, and shigellae. Foods most frequently involved include poultry, beef, pork, bakery products, and shellfish, and the most frequent sites at which the foods involved in outbreaks are mishandled are food service establishments and the home. Microbiological guidelines are a part of the control and enforcement procedures of Federal, State, and local regulatory agencies. They are applied to factory processed foods and have contributed to the excellent safety record of such foods. Similar guidelines and intensified control and regulatory programs are required for restaurant prepared meals, machine vended foods, catered and convenience foods, and foods served aboard interstate conveyances. The Food and Drug Administration is conducting microbiological surveys of these types of foods for the purpose of establishing recommended microbiological guidelines that may be applied nationally by Federal, State, and local food control agencies.
ASSOCIATIVE GROWTH RELATIONSHIPS IN TWO STRAIN MIXTURES OF STREPTOCOCCUS LACTIS AND STREPTOCOCCUS CREMORIS1
Authors: Reddy M. S. , Vedamuthu E. R. , Washam C. J. , Reinbold G. w.
Published: December 2016

A recently described differential agar medium was used to study strain interactions in two-strain mixtures of Streptococcus lactis and Streptococcus cremoris. Two S. cremoris strains (ML4 and DR7) exhibited marked dominance over four S. lactis cultures. One S. cremoris strain, designated 1, showed excellent compatibility in all combinations. Streptococcus cremoris HP was progressively suppressed by all S. lactis strains. The associative growth patterns at 32 C and 21 C were similar irrespective of the initial cell numbers of the component strains.

The technique described in this paper could be used in conjunction with phage tracer methods to investigate growth relationships among mixed strain lactic starters containing more than one strain each of S. lactis and S. cremoris.
USE OF GEL FILTRATION AND ION EXCHANGE CHROMATOGRAPHY FOR PARTIAL FRACTIONATION OF A SOLUTION FROM WHEY CONTAINING SODIUM CHLORIDE, ASH AND LACTOSE
Authors: Khorshid M. A. , Rifaat I. D. , Abd El-Salam M. H. , Hofi A. A.
Published: December 2016

Lactose and chloride are partially separated from deproteinated salted whey (D.S.W.) by gel filtration. Approximately 24.1% of chloride was removed and 8.9% lactose was recovered from 3 ml of D.S.W. with a 10 g column of Sephadex G-10. On the other hand, 77.6% of chloride was removed and 74.5% lactose was recovered from 3 ml of D.S.W. with three continuous 10 g columns of Sephadax G-10. Ion exchange chromatography removed 92.1% and 99.1% of the chloride content of D.S.W. by using a single and double pass system, respectively.
BACTERIOLOGICAL TESTING OF MILK FOR REGULATORY PURPOSE–USEFULNESS OF CURRENT PROCEDURES AND RECOMMENDATIONS FOR CHANGE
Authors: Olson H. C.
Published: December 2016

Proper pasteurization and elimination of contamination subsequent to heat treatment suffice to ensure the consumer a milk supply that is free from pathogens and which has good shelf life. Bacterial plate count standards have remained practically unchanged during the past few decades in which many advances in processing and sanitary control have evolved. Standard Plate Counts and Coliform Counts on pasteurized milk are not reliable indices of either the safety or shelf life of the product. Current standards for these counts should be lowered in order to be commensurate with the counts obtained in well operated plants. However, low Standard Plate Counts and negative Coliform Counts are no assurance that post-pasteurization contamination has not occurred. The CVT Count and the 5-day–45 F Count are useful for detecting post-pasteurization contamination, with the latter count very useful for predicting shelf life. Satisfactory sanitary control of milk processing can be attained by application of these tests on a daily basis in a well equipped and staffed plant laboratory.
INOSINE MONOPHOSPHATE (IMP) AND HYPOXANTHINE FORMATION IN THREE SPECIES OF SHRIMP HELD ON ICE
Authors: Stone Frederick E.
Published: December 2016

The major pathway for degradation of adenine nucleotides in pink (Pandalus borealis), spot (Pandalus platyceros), and sidestripe (Pandalopsis dispar) shrimp results in formation of inosine monophosphate (IMP) and hypoxanthine. The IMP content of shrimp held on ice increased to 2–3 μM/g during the first day and decreased to 0.4–0.7 μM/g during the next two weeks, while 0.8–1.3 μM/g of hypoxanthine accumulated during this period.
QUALITY CONTROL IN DAIRY MICROBIOLOGY1
Authors: Vera Harriette D.
Published: December 2016

The principles of quality control are the same in any microbiology laboratory. Results are as good as the materials used and as the people who use them. Dairy microbiology could be called a narrower field than some areas of microbiology and fewer materials may be needed. However, because of the public health implications, development of standards and requirements began earlier and for this reason, it has been slow to use more scientifically constructed and more reliable media. Evaluation of materials, methods, and requirements are always in order in progressive quality control. Specific suggestions are included.
ISOLATION OF SALMONELLAE FROM NATURALLY CONTAMINATED DRIED MILK PRODUCTS
Authors: Ray Bibek , Jezeski J. J. , Busta F. F.
Published: December 2016

Qualitative tests for the presence of salmonellae in naturally contaminated dried milk products and tailings obtained from five plants indicated rapid decreases in numbers of positive samples. After storage of up to 10 months, <23% of the 49 product samples and <36% of the 93 tailings samples exhibited viable salmonellae. In product fractions of daily production, storage survival was greatest in the first product through the system (48.9%) when compared to an average of 23% survival in the food grade fractions. Quantitative determinations of salmonellae in nine samples indicated a significant reduction from 2.2 to 0.9 Most Probable Number per 100 g sample. These data indicated that samples which contained viable salmonellae immediately after manufacture might test negative after extended storage. However, extended storage did not free all samples of contamination. Therefore, storage cannot be based as a method of freeing contaminated dried milk products of salmonellae.
PREPARATION OF ALPHAs1- AND BETA-CASEIN RELEASED DURING PREPARATION OF KAPPA-CASEIN FROM BUFFALO MILK
Authors: Khorshid M. A. , Rao M. Bhimasena
Published: December 2016

Methods were modified to improve preparation of αs1- and β-casein from the precipitate obtained when k-casein was prepared by Hill's method. A concentration of 3.3 M urea was used instead of 4.6 M urea to precipitate all the αs1-casein. β-Casein was precipitated from the second-cycle casein fraction P at pH 4.9 as described by others, the gummy precipitate was washed with alcohol, and then air dried. Starch-gel electrophoresis showed that αs1- and β-casein prepared by this method followed by further purification through redissolving and reprecipitating, was essentially free from specific fractions.
ISOLATION OF SALMONELLAE FROM NATURALLY CONTAMINATED DRIED MILK PRODUCTS
Authors: Ray B. , Jezeski J. J. , Busta F. F.
Published: December 2016

The number of salmonellae detected in naturally contaminated dried milk products, especially some time after manufacture, was generally low. These organisms apparently were distributed non-uniformly and in different sizes of clumps. Thus, even from a contaminated sample lot, not every 100-g portion would show the presence of salmonellae. Reconstitution (wet blending) of a larger amount of sample and then testing the equivalent of 100 g of solids increased the chances of Salmonella detection. Reconstitution conditions in the pre-enrichment step appeared important to obtain a higher recovery of salmonellae from contaminated dried products. Reconstitution of the samples initially in a lesser volume of medium to produce a high osmotic environment, rehydration incubation for some time (e.g. 1 hr) and then dilution to 1:10 solid to liquid ratio before pre-enrichment incubation seemed to be beneficial. A non-selective pre-enrichment medium, such as lactose broth, also produced recoveries higher than brilliant green water. Rehydration at high temperature (e.g. 45 C) appeared influential. However, because of low levels of salmonellae present in the test samples and relatively few number of samples used for the tests, some of the pre-enrichment conditions were not shown to have a statistically significant influence on recovery of salmonellae.
MICROBIOLOGICAL QUALITY OF BREADED ONION RINGS1
Authors: Maxcy R. B. , Arnold R. G.
Published: December 2016

Breaded onion rings are of growing commercial interest. The microbial content of representative commercial products was determined. Total plate counts on the finished products were from 7,900 to 10,000,000 per gram. Coliform counts were from 90 to 28,000 per gram. Microorganisms are able to grow in unfrozen breaded onion rings at 5 C. Study of ingredients as contributors to the total microbial load showed the primary sources to be liquid batter and onion skin. The latter is a major source of coliforms, which probably originate from farm soil. Coliform counts as an index of in-plant contamination are therefore of little value. High microbial counts on breaded onion rings are not necessarily indicative of careless operations but are commonly related to conditions of production.