bluuebunny/crossref_metadata_2025 huggingface dataset:
VIBRIO PARAHAEMOLYTICUS: A PROBLEM IN MARICULTURE?1
Authors: Vanderzant C. , Nickelson R.
Published: December 2016

Vibrio species are associated with numerous outbreaks of diseases in marine fishes. In such instances, Vibrio anguillarum, Vibrio alginolyticus, or Vibrio parahaemolyticus have been isolated from diseased species, In pond-cultivated brown shrimp (Penaeus aztecus) coryneform bacteria and Vibrio predominated. Although mortalities among brown shrimp caused by V. parahaemolyticus have been observed in laboratory aquaria, there is at present no firm indication that this organism is a major problem in pond-cultivated shrimp in-Texas.
SMOKED MULLET QUALITY: AN ASSESSMENT1
Authors: Koburger John A. , Mendenhall Von T.
Published: December 2016

A survey of 12 smoked mullet processors in Florida was conducted and 33 retail samples were analyzed. Although microbiological analyses of the finished product did not indicate that any overt hazard existed, certain aspects of production, handling, and marketing could potentially generate a health hazard if not carefully controlled.
PHENOTYPIC CHARACTERIZATION OF BENECKEA PARAHAEMOLYTICA: A PRELIMINARY REPORT1
Authors: Baumann Paul , Baumann Linda
Published: December 2016

Eighty-six strains which were isolated from cases of gastroenteritis and had the general properties of the genus Beneckea were submitted to an extensive nutritional, physiological, and morphological characterization. The results indicated that this collection of strains, which included the type strain of Beneckea parahaemolytica, was phenotypically homogeneous and distinguishable from the other known species of Beneckea by multiple, unrelated, phenotypic traits. When grown in liquid medium, strains of B. parahaemolytica had single, sheathed, polar flagella; when grown on solid medium, these strains had unsheathed, peritrichous flagella in addition to the sheathed, polar flagellum. Additional traits of use for differentiation of this species from the remaining species of the genus Beneckea were the ability of B. parahaemolytica to grow at 40 C, utilize d-galactose, l-leucine, l-histidine, and putrescine and the inability to utilize sucrose, dl-β-hydroxy-butyrate or give a positive Voges-Proskauer reaction. The validity of some of the traits previously used to identify B. parahaemolytica as well as the possible difficulties encountered in the identification of this organism from marine sources are considered.
FOOD DISTRIBUTION IN TODAY'S CONSUMER CLIMATE1
Authors: Couden Henry N.
Published: December 2016

“The old order changeth and yieldeth place to new.” Today's consumer climate is not just one of change, but of revolutionary change. The supermarket is on the front line of the consumer battleground for full disclosure labeling, food purity, and weights and measures. Desires under these headings include unit pricing, open-date coding, nutrition information, ingredient disclosure, chemical additives, grade labeling, protection and safety, visibility of contents, and container fill. In addition we are where the battle is on inflation, pollution, recycling, and the sale of biodegradable materials. Some food distribution practices, once unwanted or regarded as unsuccessful, have now become opportunities. To meet the public needs is our first order of business.
UTILIZATION OF DAIRY INGREDIENTS IN OTHER FOODS1
Authors: Jonas John J.
Published: December 2016

This paper discusses the rationale of using various dairy proteins, fats, and carbohydrates in solid, liquid, frozen, and emulsified food systems. Special emphasis is given to sectors of the food industry which offer the best novel opportunities for functionally designed dairy ingredients. Dairy ingredients to be discussed are classified according to their chemical nature into three groups: dairy proteins, fats, and carbohydrates.
DETERMINATION OF LACTOSE IN MILK BY GAS LIQUID CHROMATOGRAPHY
Authors: Jaynes H. O. , Asan T.
Published: December 2016

A method was adapted to determine lactose in milk by gas liquid chromatography (GLC) of trimethylsilyl ethers. Quantitation was accomplished by comparison to an internal standard, sorbitol The standard deviation was 0.132% lactose, and the procedure was compared to a recognized method which employed chloramine-T. The CLC method worked well with either milk or skimmilk.
WHAT SEAFOOD PROCESSORS SHOULD KNOW ABOUT VIBRIO PARAHAEMOLYTICUS1
Authors: Lee J. S.
Published: December 2016

Information on Vibrio parahaemolyticus that is pertinent for its control in food processing operations is compiled and discussed in this paper. The growth potential of this organism and requirement for NaCl are discussed in some detail Effects of temperature, pH, and antimicrobial agents are also presented.
FUNGI IN FOODS V. RESPONSE OF NATURAL POPULATIONS TO INCUBATION TEMPERATURES BETWEEN 12 AND 32 C1
Authors: Koburger John A.
Published: December 2016

The effect of incubation temperatures from 12 to 32 C on yeast and mold counts was determined using both antibiotic and acidified media to control bacterial growth. Highest counts were obtained on the antibiotic medium. Lowest counts occurred with both media at 32 C. Little difference in recovery was apparent in the range of 12 to 27 C, with the fungi responding in a similar manner in both media to shifts in incubation temperature.
COMMUNITY HEALTH ASPECTS OF WATER POLLUTION PROBLEMS
Authors: Walker Bailus , Gordon Theodore J.
Published: December 2016

Expanding industrial, agricultural, and recreational activities have accentuated a built-in paradox where more and more water is needed but less becomes available at the required quality. It is not only quality that has to be preserved and ameliorated but quantity. Because a certain level of quality can be assured in a technologically advanced era and because proper quantities for the same community activities are reckoned with does not mean that the total water needs of an area have been satisfied. We must also be concerned about equality and this cannot be achieved until water in the proper quality and quantity is available to meet every segment of community need, industrial, domestic, and recreational.

While many of the waterborne diseases have been laid to rest, physicians and other enlightened professional and lay groups have become increasingly concerned about viruses and the wide spectrum of chemicals now reaching the water contact cycle. At the present level of exposure, water pollutants do not seem to have a significant acute effect on community health with the exception of nitrates, which can cause methemoglobinemia and death in infants. Less well-defined, however, is the potential for chronic effects caused by long-term, low-level exposure. Nevertheless, the call is loud and clear for a revision of drinking water standards whose requirement can be translated more directly into measurements of water quality. which will be more refined as to specific contaminants. Equally as loud is the plea for bacterial standards for bathing beaches, based on sound epidemiologic data, How soon these pleas will be heard and responded to is, today, a matter of conjecture.
LEAD IN PAPER: A POTENTIAL SOURCE OF FOOD CONTAMINATION
Authors: Heichel G. H. , Hankin Lester , Botsford Richard A.
Published: December 2016

Many paper products, including newspapers and paper goods used in packaging foods, contain lead. The lead content of newspapers, an important constituent of recycled paper, varies with color of ink, type of printing process, and source of newsprint. Recycled newsprint is richer in lead than virgin newsprint. Lead on or in food packages ranged from 2 to 10,000 ppm, and varied with the quantity of printing and color of ink. Printed packages contained more lead than unprinted material, although some unprinted ones contained up to 58 ppm. The potential for introducing lead into meat and milk by feeding waste paper to ruminants is explored. Negligible amounts of lead are introduced into soils and plants from news-paper mulch.
SENSITIVITY OR RESISTANCE DAIRY STARTER AND ASSOCIATED MICROORGANISMS TO SELECTED ANTIBIOTICS
Authors: Reinbold G. W. , Reddy M. S.
Published: December 2016

Forty-two strains of mesophilic lactic streptococci, enterococci, lactobacilli, leuconostoc, staphylococci, and other dairy- and food-related microorganisms were tested for their sensitivity to 30 antibiotic and antimicrobial agents. Elliker's lactic agar served as the growth medium; incubation temperature and times were varied according to individual culture growth requirements. Commercially available multitipped sensitivity discs were used. Almost all the microorganisms investigated, except for Streptococcus thermophilus, exhibited definite resistance to eight different sulfonamides. Most of the strains of starter streptococci and Lactobacillus bulgaricus were sensitive to all 16 antibiotic or antimicrobial agents (included in this survey) used for mastitis control. Strains of Leuconostoc dextranicum, Streptococcus faecalis, Streptococcus durans, and Brevibacterium linens were less affected.
INHIBITION OF BACTERIA BY SOME VOLATILE AND NON-VOLATILE COMPOUNDS ASSOCIATED WITH MILK
Authors: Kulshrestha D. C. , Marth E. H.
Published: December 2016

APT broth inoculated with Leuconostoc citrovorum was dispensed into aerosol cans with an epoxy lining. Twenty-five volatile or non-volatile compounds were then added individually to the cans to yield final concentrations of 1, 10, 100, and 1000 ppm of each compound. Compounds tested included fatty acids (formic, acetic, butyric, hexanoic, octanoic, and decanoic), aldehydes (formaldehyde, acetaldehyde, propionaldehyde, and glyoxal), ketones (acetone, 2-butanone, and diacetyl), amines (propyl- and hexylamine), alcohols (furfurol, and methanol), sulfur compounds (methylsulfide, methylsulfone, methanethiol, and ethanethiol), acetonitrile, chloroform, ether, and ethylenedichloride. Bacteria were enumerated at intervals and all incubations were at 30 C.

Of the fatty acids tested, decanoic acid was most and butyric acid was least inhibitory to L. citrovorum. Formaldehyde was more inhibitory than glyoxal, acetaldehyde, or propionaldehyde. Diacetyl was more inhibitory than acetone or 2-butanone. Acetonitrile, chloroform, and ether, each at 100 ppm, were generally significantly inhibitory especially late in the incubation. Ethylenedichloride and methylsulfone, both at 10 ppm, also generally significantly inhibited L. citrovorum except early in the incubation. Ethanethiol was usually more effective than methanethiol, which in turn was more detrimental than methylsulfide. Amines were more inhibitory than alcohols, and even at 10 ppm were generally significantly inhibitory. Methanol was more active against L. citrovorum than was furfurol.
FROZEN CONCENTRATED CULTURES OF LACTIC STARTER BACTERIA. A REVIEW1
Authors: Gilliland S. E. , Speck M. L.
Published: December 2016

Concentrated starter cultures are now used routinely in many food fermentations. Recent literature concerning preparation and performance of such cultures is reviewed. Batch procedures are preferred over continuous culture procedures for preparing concentrated cultures. Most attention has been focused on bacteria used to manufacture cultured milk products. Performances of concentrated cultures of lactic streptococci, leuconostocs, lactobacilli, and thermophilic streptococci in preparing cultured dairy products have compared favorably to those of traditionally prepared milk cultures. Storage in liquid nitrogen appears to be the best method for long term holding of concentrated cultures.
THE PROCESS CHEESE INDUSTRY IN THE UNITED STATES: A REVIEW1,2
Authors: Price Walter V. , Bush Merlin G.
Published: December 2016

The process cheese industry of the United States began over 55 years ago. Basic patents describing blending and heating and use of emulsifiers were the first, shared by Kraft and Phenix interests. In the early years a few competitors were licensed. Some dealers and cheese makers believed processing could ruin the cheese industry, but cheese consumption per capita increased. About 60% of consumers preferred process to natural cheese. Investigations of early practices led to definitions at state and federal levels; these have been re-defined and frequently revised. Demands of processors have affected the natural cheese industry in developing and locating new factories and aiding in composition and quality control. Processors promoted packaging and mechandising of all cheese. Cheese processors, associated dealers, and distributors organized the National Cheese Institute which has been a force in meeting problems of research, education, and regulation. From 1944 to 1968 it gave over $225,000 for independent research on problems of public health and industrial practices. The industry defended its trading practices in New York, Illinois, and Wisconsin with mixed success when accused of conspiracy to fix prices by the Federal Trade Commission in the 1940s, but today is largely responsible for orderly trading on the Wisconsin Cheese Exchange. Values established are important factors in Federal Milk Marketing orders which determine prices of fluid milk.
INCIDENCE OF SALMONELLA IN BEEF AND CHICKEN
Authors: Ladiges W. C. , Foster J. F.
Published: December 2016

A survey was undertaken to determine the incidence of Salmonella in retail purchases of beef, ground beef, and chicken fryers. Salmonella were isolated from 3 of 36 (8.3%) fresh whole chicken fryers. No Salmonella were detected in 129 quarters of carcass beef or in 100 samples of ground beef. The failure to detect Salmonella in beef products is discussed.
USING ATOMIC ABSORPTION SPECTROPHOTOMETRY TO MONITOR CALCIUM IN CLEANING SOLUTIONS FLOWING IN A MILK PIPELINE1,2
Authors: Anderson M. E. , Brooker D. B. , Fischer J. R. , Ruiz E. L. , Marshall R. T.
Published: December 2016

Concentrations of calcium in mixtures of acid and alkaline detergents containing milk were determined by atomic absorption spectrophotometry. Four concentrations of milk (0.0, 0.01, 0.1, and 1.0%) were injected into flowing water containing four concentrations of acid or alkaline detergent (0.0, 0.03, 0.3, and 3.0%) at each of three temperatures (20, 45, or 70 C). The concentration of alkaline detergent was not a significant variable. Less calcium was detected in solutions of acid detergent at 20 C than in solutions at 45 or 70 C. An increase in concentration of milk from 0.01 to 0.1% resulted in an approximate 10-fold increase in the amount of calcium detected with both alkaline and acid detergents. When the concentration of milk was increased from 0.1 to 1.0%, the same 10 fold increase in the amount of calcium was noted for the acid detergent. However, 0.1 to 1.0% increase in the concentration of milk resulted in only a 7-fold increase in the amount of calcium detected in the alkaline detergent.
AN AGAR MEDIUM FOR THE DIFFERENTIAL ENUMERATION OF YOGURT STARTER BACTERIA1,2
Authors: Lee S. Y. , Vedamuthu E. R. , Washam C. J. , Reinbold G. W.
Published: December 2016

Generally, Streptococcus thermophilus ferments sucrose, whereas Lactobacillus bulgaricus fails to utilize this disaccharide. When both sucrose and lactose were added to a basal medium, S. thermophilus fermented both carbon sources, produced sufficient acid to change the color of an acid-base indicator (bromcresol purple), and hence formed yellow colonies. On the same medium, most L. bulgaricus strains grew more slowly, produced less acid, and yielded white colonies. Acid diffusion around the S. thermophilus colonies was localized by incorporation of CaCO3 into the medium. To test the efficacy of this medium when known strains of starters are used, the effect of freezing with liquid nitrogen on mixed cultures of S. thermophilus and L. bulgaricus was studied.
PREPARATION AND EVALUATION OF A MICROBIOLOGICAL GROWTH MEDIUM FORMULATED FROM CATFISH WASTE PEPTONE
Authors: Beuchat L. R.
Published: December 2016

A water-soluble, heat-stable peptone was extracted-from enzymatically digested channel catfish (Ictalurus punctatus) heads and skins. Proximate analyses showed that the peptone was composed of 89.02% protein (Kjeldahl N × 6.25), 10.42% ash and 0.44% fat. The peptone contains all amino acids demonstrated to be present in concentrations of greater than 1.0% in six other commercially available microbiological peptones used for comparative purposes in the study. Total cell mass production on catfish and test peptone media by microorganisms representing 13 genera was measured. Catfish peptone supported luxuriant growth of the test organisms and an accumulative average of dry cell mass weights produced by the organisms revealed that the catfish peptone ranked third out of the seven peptones tested. This new peptone offers the clinical and industrial microbiologist a potentially valuable ingredient for formulation of growth and fermentation media.
SPLIT DEFECT OF SWISS CHEESE
Authors: Hettinga D. H. , Reinbold G. W. , Vedamuthu E. R.
Published: December 2016

When strains of propionibacteria able to grow at 3.8 C were used in Swiss cheese manufacture, resulting 3- and 6-month-old cheeses had a high incidence of splits (6 of 13 and 10 of 13 lots, respectively). With strains lacking this low-temperature growth ability, only 1 of 10 and 2 of 10 lots of cheese split after comparable curing periods. Degree of cheese proteolysis, moisture, and sugar content could not be related to Propionibacterium strain used nor to split incidence. Carbon dioxide production in the warm (21 C) room by strains able to grow at low temperatures was essentially twice that of strains lacking this ability. This CO2 production difference between strains was maintained during subsequent cold-room curing. Type of cheese-wrapping film also affected split incidence. Commercially manufactured cheeses wrapped in four films of differing gas permeability showed a distinct tendency toward splitting in the films impermeable to oxygen.
MICROBIOLOGICAL MONITORING OF THE FOOD PLANT: METHODS TO ASSESS BACTERIAL CONTAMINATION ON SURFACES1
Authors: Baldock J. D.
Published: December 2016

Procedures for microbiological assessment of bacterial contamination on surfaces of equipment and foods are reviewed. The procedures for food-contact surfaces include the following categories: swab contact, surface rinse, direct contact, agar and impression methods, and vacuum probe. Three categories of methods to estimate bacterial numbers on food surfaces are discussed. The importance of knowledge about the various techniques, design of sampling, their limitations and variations are emphasized. Design of sampling and interpretation of results are also considered.
SENSORY EVALUATION OF HEALTH FOODS–A COMPARISON WITH TRADITIONAL FOODS1
Authors: Appledorf H. , Pennington J. , Wheeler W. B. , Koburger J. A.
Published: December 2016

Twenty-five health foods were compared to traditional foods with respect to color, flavor, texture, odor, and overall acceptance. None of the health foods was found to be superior on the basis of overall acceptance, but three of the items were individually preferred for color or odor. Many traditional foods, however, were preferred for color, odor, flavor, and texture as well as overall acceptance.
Role of Enterococci in Cheddar Cheese: Proteolytic Activity and Lactic Acid Development1
Authors: JENSEN JANE P. , REINBOLD G. W. , WASHAM C. J. , VEDAMUTHU E. R.
Published: December 2016

Eight lots of Cheddar cheese were manufactured by using two strains of Streptococcus faecalis and Streptococcus durans in combination with a commercial lactic culture. Each lot consisted of a control vat of cheese, manufactured with lactic starter only, and an experimental vat of cheese containing the lactic starter and one of the enterococcus strains. Combinations of two curing temperatures (7.2 and 12.8 C) and two early cooling treatments (air vs. brine cooling) were used for cheeses from each vat to determine the effects of these handling procedures, as well as of enterococcus addition, on proteolysis and lactic acid development. These characteristics were monitored from milling to up to 6 months of curing. Cheeses manufactured with S. faecalis exhibited more protein breakdown than did the control cheeses and those made with S. durans, the latter two being nearly identical in the extent of proteolysis. More proteolysis was consistently observed in those cheeses cured at 12.8 C. No statistical difference was observed inproteolytic activity between air- and brine-cooled cheeses. Cheeses made with S. durans had a higher final percentage of lactic acid than did controls and cheeses made with S. faecalis. Cheeses manufactured with enterococci exhibited a more rapid initial production of lactate. Cheeses cured at 12.8 C had greater percentages of lactic acid compared with those cured at 7.2 C. Air-cooled cheeses also developed significantly higher levels of lactic acid than did brine-cooled cheeses.
Destruction of Escherichia coli and Salmonella typhimurium in Microwave-cooked Soups
Authors: CULKIN K. A. , FUNG DANIEL Y. C.
Published: December 2016

Single serving (i.e. 200 ml) portions of tomato soup, vegetable soup, and broth inoculated with Escherichia coli or Salmonella typhimurium at about 107 organisms/ml were exposed to 915 MHz microwaves. After various timed exposures the temperature of the top, middle, and bottom regions as indicated by changes in previously positioned assemblies of temperature sensitive paper strips were noted and aliquots were removed from the same regions for standard plate count determination of survivors. For any given exposure time, the temperature of the middle region was warmest; that of the bottom, intermediate; and the temperature of the top, coolest. Despite the relative temperatures of the regions, however, the consistent finding was that, for any exposure time, the closer the sampled organisms were to the top, the lower their level of survival. In terms of temperature, it was noted that organisms in the top had declined to a given level of survival at a temperature lower than the temperature corresponding to the same survival level in the middle or bottom soup regions. These data suggest that the heat generated during the microwave exposure alone is inadequate to fully account for the nature of the lethal effects of microwaves for microorganisms.
Comparison of Boil-in-Bag Plastic Pouch with Gas Pak Methods for Enumeration of Anaerobic Sporeformers in Cheese
Authors: HONG G. L. , WILKINSON R. F. , RICHARDSON G. H.
Published: December 2016

Counts of anaerobic sporeformers from a cheese sample were not significantly different when conducted in individual boil-in-bag plastic pouches or on petri plates in a BBL Gas Pak system. The plastic pouch method for anaerobic culturing has significant advantages over conventional methods.
Spectrophotometric Determination of Concentrations of Raw Milk in Solutions Containing Ingredients of Detergents1
Authors: RUIZ E. L. , BROOKER D. B. , ANDERSON M. E. , FISCHER J. R. , MARSHALL R. T.
Published: December 2016

This paper reports effects of concentration of milk, concentration of individual ingredients of detergents, and temperature on transmittance of light at 527 nm through solutions of milk, water, and individual detergent ingredients. Milk in soft water caused the major portion of the variation, more than 99% of the total sum of squares, for each ingredient except sodium hydroxide and wetting agent. Milk contributed 95.7 and 17.9% to the sums of squares for the sodium hydroxide and wetting agent, respectively. Concentration of detergent ingredient and temperature were of practical significance only with wetting agent. Effects of milk on transmittance were significantly different among milk concentrations for all detergent ingredients, except trisodium phosphate in hard water at the lowest concentrations of milk.

Although precipitates contributed to turbidity of solutions containing trisodium phosphate in hard water, milk was responsible for 95.9% of the variance in the sum of squares. Additionally, in hard water milk accounted for 98.9, 99.1 and 99.7% of the sums of squares in analyses of effects on turbidity of sodium tripolyphosphate, sodium hexametaphosphate, and tetrasodium pyrophosphate, respectively. Turbidity increased with time of holding some phosphate solutions, however, this did not appear to pose serious problems in measuring content of milk.
An Evaluation of Methods for Detecting and Comparative Incidence of Penicillin Residues in Different Types of Raw Milk Supplies
Authors: PACKARD V. S. , TATINI SITA , GINN ROY E.
Published: December 2016

Over a one-month period, 288 samples of raw milk (equally divided among grade A, and manufacturing grade can and bulk milk producers) were tested by the disc assay and Delvotest P methods for penicillin residues. All positive samples were also checked by the Sarcina lutea cylinder plate method. The disc assay procedure detected one positive sample (0.34%), the Delvotest P method seven positive samples (2.4%) and one questionable (+/−) reaction. When applied to samples found positive by the Delvotest P procedure, the cylinder plate method identified as positive two samples. The Delvotest P method was found sensitive to 0.002 unit of penicillin. Hydrolytic rancidity (to acid degree values as high as 4.75) caused no false positive reactions. When applied to delactosed whey, false positive reactions did occur, as has been noted with other methods.
Surveillance of Milk Products for Penicillin as Done by the Dairy Division of the U.S. Department of Agriculture
Authors: MEISTER HAROLD E.
Published: December 2016

In 1974 a State regulatory agency found penicillin in an interstate shipment of nonfat dry milk (NDM). Food and Drug Administration checks in the source State showed that industry and regulatory follow up on offending producers was not always adequate to assure segregation of adulterated milk from use either in fluid or manufactured products. Other States reported the USDA their findings of penicillin-positive NDM. Dairy Division in March, 1975 inaugurated a penicillin surveillance program on NDM offered for official grading. Official grading is required for NDM purchased under the government price support program and by several commercial buyers. There was prompt action by industry to cooperate with State regulatory agencies in educational work with farmers and veterinarians to keep penicillin-positive milk from the market. Industry stepped up its testing of fluid and dry milk products. The results to date show much has been accomplished toward eliminating penicillin and other antibiotics from raw milk supplies and finished dairy products.
Penicillin in Milk and Milk Products: Some Regulatory and Public Health Considerations
Authors: OLSON J. C. , SANDERS A. C.
Published: December 2016

Milk and milk products containing penicillin may present a health hazard to individuals who are hypersensitized to penicillin. The following aspects of this problem are discussed: (a) the condition of human hypersensitivity to penicillin, (b) the mechanism by which milk may become adulterated with penicillin, (c) tolerances for residues of penicillin in foods, (d) methods of analysis and criteria of acceptance, (e) use of products containing penicillin, and (f) surveillance of products offered at import.
Comparison of Bacterial Flora on Hands of Personnel Engaged in Non-Food and in Food Industries: A Study of Transient and Resident Bacteria
Authors: SELIGMANN RACHEL , ROSENBLUTH S.
Published: December 2016

Prevalence and level of coagulase negative and coagulase positive staphylococci, fecal coliforms and enterococci on hands of employees in non-food industries were compared with findings from five occupational groups, varying in their degree of food contact. Positive results increased significantly, parallel to the extent of food contact. A correlation was noted between the flora on the hands and that of the food contacted. Further evidence for transmission of bacteria from food to the hand emerged from comparison of the results before and during work in meat industries. The prevalence and level of coagulase negative staphylococci, fecal coliforms, and enterococci were significantly lower before work, although they were still higher than those in non-food employees. Coagulase positive staphylococci were present at the same rate before and during work. The conclusion was drawn that this organism and, to a limited extent, the other test bacteria had changed their status of transient bacteria and had become permanent residents on the skin. The complex etiological relationships in food production was described as a permanent interaction between three factors: food, environment, and foodhandler. Bacteria were considered ubiquitous and the foodhandler a small link in the multiphase process of food preparation. Strict implementation of hygienic measures in all stages of food preparation was urged to prevent bacteria from becoming a health hazard.
Quality Control Significance of Special Media for Enumeration of Microbial Groups in Cottage-type Cheese
Authors: HANKIN LESTER , STEPHENS GEORGE R. , DILLMAN WALTER F.
Published: December 2016

Cottage-type cheese samples were examined using specialized media. Nine media were used to provide 21 different types of information and to enumerate bacteria able to excrete lipases, proteases, phosphatases, and acids. Further, these media allow subdivision of the bacteria with specific enzymic attributes into gram negative and positive categories and pseudomonads. A yeast and mold count and a test of those able to grow on violet red bile agar also were made. Tests most useful as predictors of keeping quality were primarily those able to differentiate proteolytic and lipolytic gram negative bacteria and pseudomonads, Microbial tests were also correlated with organoleptic analysis. Manufacturers' code dates (last day of sale) overestimated shelf life about 33% of the time.
Thermal Inactivation of Conidia from Aspergillus flavus and Aspergillus parasiticus
Authors: DOYLE M. P. , MARTH E. H.
Published: December 2016

Conidiospores from one strain of Aspergillus flavus and two of Aspergillus parasiticus were thermally inactivated in menstrua at pH values of 3.5, 4.5, 5.5, and 6.0. These values were obtained with the following buffering systems: sodium acetate and acetic acid, citric acid and Na2HPO4, potassium acid phthalate (KHP)-HCl and KHP-NaOH, and KH2PO4 and NaOH. Heating of conidia in a menstruum adjusted to pH 7.0 with KH2PO4 and NaOH served as the control. Use of the sodium acetate and acetic acid buffering system resulted in an increase in the rate at which conidia were inactivated when the pH was decreased. Use of the citric acid and Na2HPO4 buffering system resulted in increased thermal resistance for the conidia as the pH was decreased; however, the degree of increased thermal resistance was strain dependent. When the KHP-HCl and KHP-NaOH buffers were used, conidia were inactivated more rapidly than in the control at the higher pH values and more slowly than in the control at the lower pH values. An increase in amount of sodium chloride, sucrose, or glucose in the menstruum was accompanied by a decrease in the rate at which conidia were inactivated. Generally, sodium chloride was markedly protective to conidia at aw values of less than 0.94, whereas the sugars were markedly protective at values below 0.95. Greatest protection at these values was afforded by sucrose.
Control of Aflatoxin Production During Fermentation of Wild Rice
Authors: FRANK J. F. , TORREY G. S. , MARTH E. H. , STUIBER D. A. , LINDSAY R. C. , LUND D. B.
Published: December 2016

The effect of water content of wild rice on aflatoxin production by Aspergillus flavus growing in the rice during fermentation, and influences of processing steps as means to reduce aflatoxin contamination were investigated. Aflatoxin was either not detected or rarely observed during 31 days of storage when rice saturated with water or adjusted to contain 33% water was inoculated with spores of A. flavus and stored at 25 C. Detectable amounts of aflatoxin developed in rice maintained at 20% moisture. Aflatoxin B1 content of contaminated fermented wet wild rice was reduced by parching. Aflatoxin analyses of hulls and kernels from parched rice indicated that most of the aflatoxin B1 remained in the hulls; however, detectable amounts of aflatoxin B1 were present in hulled rice kernels. When wild rice was sterilized with ethylene oxide, saturated with water, stored at 25 C, and inoculated with A. flavus, the mold grew if the rice was mixed daily, but only 10 ppb aflatoxin appeared after 19 days of storage. A. flavus did not grow in similarly treated rice that was not mixed.
The Fatty Acid, Carbonyl, n-Hydrocarbon, and Phenolic Acid Composition of Wheat and Triticale Flours
Authors: LORENZ K. , MAGA J.
Published: December 2016

A comparison of the chemical composition of wheat- and triticale flours demonstrated that their content of fatty acids, carbonyl compounds, and hydrocarbons is quite similar qualitatively but differed quantitatively. The total phenolic acid fraction from triticale grain, flour, bran, and shorts showed the largest amounts of phenolics in the bran and the smallest amounts in the flour. The predominant phenolic acids in all products were vanillic, ferulic, and p-coumaric acid. No marked qualitative or quantitative differences were found amoung various triticale flours nor when comparing wheat- and triticale flours. The differences in flavor between wheat- and triticale flours and baked products from these flours cannot be explained on the basis of kind and amounts of chemical compounds considered since they did not vary appreciably in these two cereal grains.
Inhibition of Streptococcus lactis and Salmonella typhimurium by Mixtures of Some Volatile and Non-Volatile Compounds Associated with Milk1
Authors: KULSHRESTHA D. C. , MARTH E. H.
Published: December 2016

APT broth inoculated with Streptococcus lactis or nutrient broth inoculated with Salmonella typhimurium was dispensed into epoxy-lined aerosol cans. Mixtures consisting of blends of fatty acids (10, 100, and 1000 ppm) containing formic, butyric, hexanoic, octanoic, and decanoic acid; amines (5 ppm) containing propyl- and hexylamine; and aldehydes and ketones (10 ppm) containing formaldehyde, acetaldehyde, acetone, 2-butanone, diacetyl, and pentanone were added to cans and they were sealed. Various combinations of fatty acids, amines, and aldehydes and ketones also were tested separately. Bacteria were enumerated at intervals during incubation at 30 or 37 C.

Mixtures of fatty acids at a concentration of 1000 ppm were most detrimental to both organisms. A marked reduction in growth of S. lactis also occurred when 100 and 10 ppm of mixed fatty acids were tested. Growth of S. typhimurium was generally unaffected by 10 ppm of mixed fatty acids. Mixtures of amines and of aldehydes and ketones were more inhibitory to S. typhimurium than to S. lactis. Mixtures of all compounds (fatty acids, amines, aldehydes, and ketones) were significantly inhibitory to both organisms.
Microbiology of Delicatessen Salads
Authors: FOWLER J. L. , CLARK W. S.
Published: December 2016

Prepared salads obtained from 11 convenience food manufacturers in eight geographical locations throughout the United States were examined microbiologically upon their arrival at the laboratory, stored at 2 C and examined microbiologically weekly thereafter for 5 weeks. Microbiological evaluation included determination of total plate count, coliforms, fecal coliforms, yeasts and molds, Clostridium perfringens, Staphylococcus aureus. and salmonella; pH of the salads also was measured. Microorganisms of public health significance were detected initially in few samples; during storage these microorganisms decreased in number and no longer could be detected. Yeasts and molds, and microorganisms enumerated by the total plate count consistently proliferated to extremely high numbers in shrimp, macaroni, carrot and raisin, and egg salads. Additionally, 64 prepared salads representing 13 convenience food manufacturers from 10 geographic locations were examined microbiologically for compliance with Army and Air Force Exchange Service microbiological limits. Counts in excess of the limits were found in 36 of 64 (56%) samples; violations in total plate count, coliform, and yeast and mold limits occurred in 16, 22, and 45% of the samples, respectively.
BOD, COD, and TOC Values for Liquid Wastes from Selected Blue Crab Pilot Processes1,2,3
Authors: HANOVER L. M. , WEBB N. B. , HOWELL A. J. , THOMAS F. B.
Published: December 2016

Experiments were done on selected blue crab (Callinectes sapidus) processes using pilot plant systems. BOD, COD, and TOC values were determined on the total cooking loss fluid from the cooking of crabs at 100 C and 121 C. These indices were also determined on liquids following the rinsing of crab meat with a tap water spray and the dipping of crab meat in a NaCl brine for the two cooking temperatures. In all instances the BOD, COD, and TOC values were higher for the fluids (cooking loss, tap water rinse. NaCl brine dip) obtained from the 100 C cooking temperature than for the 121 C. These were inversely related to the total protein content of the fluids; the protein content being higher in fluids from the 121 C cooking temperature. However, after centrifugation of cooking loss fluids, COD values were higher for the supernatant obtained with the 121 C cooking temperature than that of the 100 C. Estimates for BOD, COD, TOC, and protein loss were calculated on the basis of raw crab and crab meat weights. The BOD, COD, and TOC values per 100 lb raw crab for the cooking loss fluid were 0.169, 0.572, and 0.182 lb for the 100 C and 0.344, 1.155, and 0.333 lb for the 121 C cooking temperature, respectively. Since the rinsing and dipping treatments were simulated pilot processes, the BOD, COD, and TOC values per 100 lb crab meat were considered to be indicators of the pollution load from a plant. These were found to be of substantial magnitude.
The National Dairy Council's Nutrition Research Program and Its Relationship to a National Nutrition Policy
Authors: SPECKMANN ELWOOD W.
Published: December 2016

During the past decade an intense consumer interest has developed in food, nutrition, and health. Evidence has been accumulated documenting extensive malnutrition within the United States. Although some people are not getting sufficient food, others who have an abundance of foods are not choosing them wisely. Concomitant with these developments is the critical world food situation, in which industrial nations must play a vital role in preventing global starvation before the end of the twentieth century.

Sound nutrition is an integral component in the attainment of optimal health. Therefore, many leaders in the professional community are of the opinion that it is essential for the United States to formulate a National Nutrition Policy which will marshall those resources in industry, government, medical and allied health, and academia necessary to improve our quality of life. A National Nutrition Consortium has been formed to provide technical leadership in this area. Activities in 1974 by the U.S. Senate Select Committee on Nutrition and Human Needs and by its Chairman Senator McGovern, as well as by the National Nutrition Consortium, have provided a framework for a National Nutrition Policy.

The purpose of the National Dairy Council's (NDC) Nutrition Research Program is to investigate the nutritional value of dairy foods and define their relationship to the attainment of optimal health, The three fronts of this Program are Grants-in-Aid, Professional Contacts and Support of Scientific and Medical Conferences, and Library Research. The three are integrally related to our efforts to discover, educate, and anwer. The NDC Nutrition Research staff work on a regular basis with national leaders responsible for development and implementation of a National Nutrition Policy, We are an influential nutritional spokesman at the national level responsible for defining how dairy foods will fill a vital nutritional role in carrying out this Policy. We therefore serve as the foundation for the dairy industry's total marketing concept and help to insure a continuing market for dairy foods.
Enrichment Serology and Fluorescent Antibody Procedures to Detect Salmonellae in Foods
Authors: HILKER JOHN S.
Published: December 2016

Methods outlined in the U.S. Food and Drug Administration's Bacteriological Analytical Manual (BAM) and the Association of Official Analytical Chemists (A.O.A.C.) are accepted as standard procedures to which most accelerated procedures are compared. The enrichment serology (ES) and the fluorescent antibody (FA) procedures are reviewed as rapid procedures applicable to detection of Salmonella in animal feeds, condiments, foods, food by-products, and pharmaceuticals. Methodologies of the conventional cultural and accelerated procedures are presented along with evaluations of each procedure with known Salmonella serotypes.
Grapes and Wine Technology: Grapes to Wine1
Authors: JOE A. M. , SHAHANI K. M.
Published: December 2016

Wine making is an art which is developing more into a science. This paper concerns wine technology particularly as it relates to growing the grape to fermentation of grape juice, subsequent storage and aging of wine, and finally to its evaluation as a quality wine. Factors which affect growing of grapes, such as geographical location requirements, time of physiological maturity and subsequent harvest, are discussed. Classification of different vineyards according to the heat summation technique is described. During grape juice fermentation, the important role of sulfur dioxide, acidity, incubation temperature, and oxygen content are discussed as well as the relationship between sugar concentration and alcohol production. Type of storage and manner of aging the wine further play a very critical role in development of a quality wine. Finally, grading of wine is discussed with respect to the relative importance of individual characteristic qualities such as appearance, color, aroma and bouquet, vinegary taste, total acidity, sweetness, body, flavor, bitterness, and general quality. Ultimately, each bottle of wine must be judged on its own merits based on each consumer's attitude and experiences with wine drinking.
Evaluation of an Automatic Gram-Staining Machine
Authors: FUNG DANIEL Y. C.
Published: December 2016

An automated staining machine—the Microstainer II—was evaluated for its effectiveness in the Gram staining of bacterial cultures. The conventional hand staining procedure was used as a comparison. Microscopic examination of stained slides revealed that both techniques gave correct Gram reaction of the bacterial cultures tested. The Microstainer II has an overall “efficiency factor” of 10 × compared to the conventional method.
Starters and Bacteriophages in Lactic Acid Casein Manufacture
Authors: THOMAS T. D. , LOWRIE R. J.
Published: December 2016

A controlled starter system was used for the first time in commercial lactic acid casein manufacture in New Zealand. Multiple starters of up to four components were constructed from 18 recently derived Streptococcus cremoris isolates which were not lysed by any of the phages in the collection of the New Zealand Dairy Research Institute. During the first season of casein manufacture, phages attacking 17 isolates were detected in the casein whey. Of these, 12 prevented adequate acid production by the appropriate host even at levels below 1 phage per 10 to 1000 ml in the milk before starter addition. In contrast, the first detected phages attacking the other five isolates did not significantly influence the rate of acid development; use of these starters continued until phages which eliminated acid production appeared. An alternative starter system based on the continuous selection of “phage-tolerant” cultures was investigated. Regular addition of whey, from previous manufacture, to the individual mother cultures of each component permitted long-term use of the multiple starter. This procedure of continued selection for phage-tolerant organisms has been used successfully for a complete season in a major casein factory.
Productivity of Boiled and Autoclaved Violet Red Bile Agar
Authors: JENSEN JANE P. , HAUSLER W. J.
Published: December 2016

Violet Red Bile (VRB) Agar which was boiled had significantly greater productivity than did autoclaved VRB Agar when a 4-h Escherichia coli culture was enumerated. There was no significant difference between the boiled and autoclaved medium when a 16-h culture was examined.
Filth in Foods: Implications for Health1
Authors: GORHAM J. RICHARD
Published: December 2016

Filth is defined in this context as any objectionable matter contributed by animal contamination of a food product, such as insect, rodent or bird matter, or any other objectionable matter contributed by insanitary conditions. The Federal Food, Drug, and Cosmetic Act insists upon high levels of sanitary practice in the food industry as a means of both preventing filth from getting into food and preventing any disease that may be associated with such filth. There are three categories of pest-food relationships: (a) accidental (e.g., bird feathers, bat feces), (b) opportunistic (e.g., foraging by ants, rats), and (c) obligatory (i.e., pest survival largely dependent upon food gathered and cached by man). Food pests or fragments thereof may act as direct agents of disease by causing dermatosis, allergy, myiasis, and toxicogenic effects (the latter as yet unproved in man). Food pests may also serve as mechanical or biological vectors of human pathogens. In contrast to the sort of mainline vectoring done by malaria mosquitoes, food pests, where they are involved at all, usually transmit pathogens only along pathways that are peripheral and supplementary to epidemiologically more important routes of transmission.
Use of Counts After Preliminary Incubation to Improve Raw Milk Quality for a Denver Plant
Authors: JOHNS C. K.
Published: December 2016

A Denver processing plant was dissatisfied with limited ability of Standard Plate Counts to reflect production conditions on farms. They adopted Preliminary Incubation (PI) at 13 C (55 F) for 18–20 h and reduced the maximum permissible counts in their Milk Quality Rating Program. As a result the percentage of samples with counts > 100,000/ml dropped from 23.9 in April 1973 to 0.5 in September 1974. High PI counts on tanker loads were traced to contamination from farm bulk tank outlets. This contamination was not revealed in counts without PI.
Pollution Load of Cottage Cheese Whey and Wash Waters1
Authors: NILSON K. M. , LaCLAIR F. A.
Published: December 2016

Composition, waste characteristics, and potential pollution load of cottage cheese whey and wash waters were determined after draining and washing by the following methods: (a) partial draining of whey until the settled curd appeared, (b) complete draining of whey, (c) complete draining of whey with filtration, (d) partial draining with filtration, (e) partial draining with the remainder of whey cooled, recirculated through the curd, and completely drained, and (f) same as e with filtration. Whey and three wash waters were analyzed for temperature; pH; acidity; settleable, total, and suspended solids; BOD5; COD; protein; nitrates; phosphates; and lactose. Temperature, pH, and acidity were controlled within the ranges expected. Settleable solids in whey and wash waters were negligible after filtering. Total and suspended solids, BOD5; COD, protein, nitrates, phosphates. and lactose were reduced by about 50% when using the complete draining methods. A comparison was made using Method a as a control. A 20 to 35% reduction in BOD5 could be achieved when including whey as a waste, while a 35 to 60% reduction could be obtained when only the three wash waters were included as a waste.