bluuebunny/crossref_metadata_2025 huggingface dataset:
SURFACE TENSION OF COMMON AQUEOUS AND ORGANIC PHASES IN FOOD EMULSIONS1
Authors: Supran M. K. , Acton J. C. , Howell A. J. , Saffle R. L.
Published: December 2016

Surface tensions of food grade oils, sodium chloride, sucrose, and dioctyl sodium sulfosuccinate were studied in a temperature range of 20 C to 50 C. Solutes in aqueous solution were varied in concentration. Regression equations were determined for each oil and solution except dioctyl sodium sulfosuccinate which exhibited a Type III surfactant response.
MANURE HANDLING SYSTEMS AND ENVIRONMENTAL CONTROL FOR CONFINED DAIRY HOUSING1
Authors: Bates D. W.
Published: December 2016

There is no single best manure handling system. Odor and appropriate time of disposal are two of the most difficult waste problems facing dairymen. Systems may range from a gutter cleaner and daily hauling with a manure spreader to extended storage in concrete tanks whose contents are pumped and spread periodically. Daily hauling requires the lowest investment in equipment but has the disadvantage of possible higher labor costs and the hazard of encountering unfavorable weather, soil, or crop conditions. Slat floors in warm free-stall barns, or gutters with grated bottoms in conventional stall barn, both with under-the-building manure storage, offer suitable systems for manure handling with a minimum of labor. Carefully planned ventilation systems of high capacity must be provided for all confined units. Research shows that manure containing little bedding deposited in the end of a 30 × 90 × 8 ft external flat-bottom tank will distribute itself under its own weight. Waste heat from the dairy barn ventilation system is used to prevent freezing.
BACTERIAL CONCENTRATIONS IN RAW MILK, IMMEDIATELY AFTER LABORATORY PASTEURIZATION AND FOLLOWING 10 DAYS STORAGE AT 7.2 C1
Authors: Watrous G. H. , Barnard E. , Coleman W. W.
Published: December 2016

No relationship was found among bacterial counts on raw milk samples, the thermoduric counts following laboratory pasteurization, or subsequent growth in pasteurized portions held at 7.2 C for 10 days. Considerable variation in numbers of bacteria in raw milk samples from farms supplying various plants was found. Also, thermoduric count ranges varied greatly among various plant supplies. No psychrophilic organisms were recovered from 1 ml portions of freshly pasteurized samples. After 10 days storage at 7.2 C, 10.4% of the samples showed viable psychrophilic organisms. This agrees with findings by others and suggests that temperatures below 7.2 C should be recommended for storage of pasteurized milk. The number of organisms surviving pasteurization and subsequently growing in refrigerated samples varied widely among the eight plant supplies. This suggests that quality programs advocated by the various plants may have a selective action in bacterial destruction and survival of organisms able to grow at a low temperature.
GROWTH CHARACTERISTICS OF LEUCONOSTOC CITROVORUM IN SKIMMILK FORTIFIED WITH LIVER CONCENTRATE OR PANCREAS EXTRACT1
Authors: Goel M. C. , Marth E. H.
Published: December 2016

Four strains (CAF-B, Da3, 9, and 14) of Leuconostoc citrovorum were grown at 22 and 30 C in sterile skimmilk which contained 0.0, 0.001, 0.01, or 0.1% liver concentrate or 0.0, 0.01, 0.1, or 0.5% pancreas extract. Numbers of leuconostocs were determined with the plate count at intervals during a 30-hr incubation. Smears, prepared concurrently, were stained and examined microscopically to determine numbers of cells in chains of leuconostocs.

Highest numbers (approximately 108 or greater per milliliter) of leuconostocs resulted when highest concentrations of liver concentrate or pancreas extract were used. Lower concentrations of both additives were less stimulatory or without effect. Incubation temperature had little or no effect on stimulatory activity by either additive. All strains produced markedly higher ( 0.5 log or greater) populations with liver concentrate but only CAF-B and Da3 responded substantially to pancreas extract. Higher populations of most strains were attained earlier in fortified rather than plain milks. Chains formed by CAF-B and Da3 tended to be longer during the 10–22 hr segment of incubation when milk was fortified with pancreas extract; Da3 showed the greatest increase in chain length. Strains 9 and 14 formed longer chains in skimmilks which contained 0.1 or 0.5% pancreas extract and were incubated at 30C. Differences in chain length caused by pancreas extract were statistically significant, whereas those produced by liver concentrate were without statistical significance.
SANITATION IN THE FOOD INDUSTRY1
Authors: Murdock D. I.
Published: December 2016

Plant sanitation and housekeeping go hand in hand. Sanitary standards are continually changing in direct relation to our standards of living. There is an unconscious resistance to change; the desire to retain old methods, some of which may have been extremely insanitary. Some food industries have established sanitary codes for the design, construction, and installation of machinery and equipment. Properly drained floors and adequate cleaning facilities are important features of plant design and construction. Certain aspects of equipment design are mentioned including holding vessels, product pipelines, valves, and conveyor belts. An effective cleaning program is necessary to maintain a plant in a sanitary condition. The necessary tools must be provided. Check lists can be used as an index of sanitation in a plant. Bacteriological line checks, the diacetyl test in the citrus industry, and swabs and contact plates for equipment contamination are also important tools. Good housekeeping is an important adjunct to sanitation. One company employs a Good Housekeeping/Safety contest as a method of maintaining a safe and neat appearing plant.
ISOLATION OF SALMONELLAE FROM NATURALLY CONTAMINATED DRIED MILK PRODUCTS
Authors: Ray Bibek , Jezeski J. J. , Busta F. F.
Published: December 2016

Eight plants that were equipped with several types of driers and that produced a variety of dried milk products were surveyed for Salmonella contamination. Each plant had a history of Salmonella isolations from finished product. Sampling included production fractions as well as tailings and environmentals. Distribution of salmonellae was not random in fractions of product obtained during a day's operation. One-fourth of the 277 samples of the first product through the system (animal feed) contained salmonellae; this was a higher frequency than the 5.6% positive tests observed in 963 samples of other fractions produced later during daily operation. The incidence of Salmonella isolations in these food-grade products also was lower than that observed in 873 tailings samples (10.5%), in 1125 air filter samples (23.6%), and in 763 environmental samples (21.1%). However, plants with Salmonella-positive air filters or environmentals were able, on occasion, to manufacture product free of salmonellae. Results of this study indicated that the first product out of the system during daily operation provides the best sample for evaluation of product contamination by salmonellae.
TESTING MILK FOR CLEANLINESS OF PRODUCTION1
Authors: Roman Michael H.
Published: December 2016

Clean milk production is an important requisite for high quality, The mixed sample sediment test of producer's milk is indicative of production practices and should be renamed “Cleanliness of Production Test.” Cleanliness of milk in the farm tank should relate to dairy farm inspection ratings. Standards of < 1.5 mg/gal are practical to meet, Milk can be kept clean if milking preparation and procedures as out-lined in regulatory codes are followed. Unclean milk can be only partially “cleaned” by filtration because of fragmentation and solubility of some filths. The test disk is likely to be fouled and may show yellow color when testing highly abnormal milk and thus testing serves a dual purpose. Before-straining testings indicate degree of sediment contamination. Thorough washing and drying of teats with single service material with no reuse of solution cannot be overemphasized.

A universal milk sample taken from each milk collection simplifies monitoring for cleanliness using 4 oz sample and 0.2. inch diameter test. Milk cleanliness should be regulated since voluntary programs are subject to many variables. Producers should assume responsibility for clean milk production by conducting their own mixed sample test using sediment test disk.
MICROWAVE OVENS AND THEIR PUBLIC HEALTH SIGNIFICANCE
Authors: Elder Robert L. , Gundaker Walter E.
Published: December 2016

The number of microwave ovens sold in the United States is expected to increase greatly in the next 2 to 3 years. Recent field surveys have indicated that proper maintenance on the part of the owner or operator and improved servicing play an important role in controlling microwave oven leakage. The Department of Health, Education, and Welfare performance standard for microwave ovens, which will apply to ovens manufactured after October 6, 1971, cannot be truly effective unless the ovens are conscientiously maintained after purchase. The sanitarian has an extremely important role in promoting microwave oven safety, and State and local health workers are urged to take an active part in convincing owners to implement proper maintenance procedures and to practice good sanitation.
IMPROVED HEALTH FOR YOUR HEALTH DEPARTMENT'S FILING SYSTEM
Authors: Boll Lea , Schachtmeister Sydney C.
Published: December 2016

Poor management of filing systems has become a costly inconvenience to many operating offices. The Johnson County, Iowa, Health Department has adopted a new filing system which eliminates the problem of lost records. Consideration is given to drawer crowding, size and weight of folders, labeling of folders, and how much is filed in each. The scheme of arrangement provides index headings common to the user, and easily identifiable color coded index tabs for all primary and secondary guides and folders. In addition, a cross reference index provides easy location of materials. The system now functions satisfactorily, but only time can indicate the trouble spots.
EFFECT OF PARTIAL PROTEIN REMOVAL FROM MUSCLE CUBES ON PROPERTIES OF POULTRY MEAT LOAVES1
Authors: Acton J. C. , McCaskill L. H.
Published: December 2016

Pectoral muscle cubes from 10-week old broilers were “water-washed” or “salt-washed” ( 0.6 M NaCl) to provide tissue with various quantities of water-soluble and salt-soluble proteins. Approximately 30% of the water-soluble protein was removed when cubes were water-washed. Salt-washed cubes had decreases of 42% and 54% in salt-soluble and water-soluble protein concentrations, respectively. Loaves prepared with meat from the two washing treatments and control cubes showed significant (P<0.01) differences in both cooking loss and binding strength of meat slices. The quantity of salt-soluble proteins available for solubilization to reduce cooking loss and increase binding strength among meat particles appeared more important to poultry loaf processing than the quantity of extractable water-soluble proteins.
SOME OBSERVATIONS OF MILKING EQUIPMENT STATUS AND MILKING PROCEDURE ON DAIRY FARMS EXPERIENCING HIGH SOMATIC CELL COUNT LEVELS1
Authors: Lawton W. C. , Packard V. S.
Published: December 2016

During an evaluation of the Abnormal Milk Control Program (1), 162 milking-time farm calls were made specifically to evaluate milking equipment installation and operation and milking practices on farms experiencing high somatic cell counts. A summary of these findings is presented herein.

Using generally recognized guidelines as acceptance criteria for both equipment factors and milking practices, the percentage of satisfactory compliance was: for operating vacuum, 34.0%; stall size (stanchion barns), 37.3%; use of strip cup, 11.1%; use of individual towels for udder wash, 12.3%; temperature of udder wash at completion of milking, 14.8%; and use of teat dip, 19.1%. Relatively high compliance was noted for: vacuum controller location, 64.8%; pulsator speed, 72.2%; presence of sanitizer in udder wash, 87.0%; and equipment sanitization before milking, 60.5%. About 47% of the dairymen held milking-time-per-cow to 5 1/2 min or less.
EFFECT OF PRE-FREEZING HAMS ON QUALITY ATTRIBUTES OF DRY-CURED PRODUCT
Authors: Graham P. P. , Blumer T. N.
Published: December 2016

Hams were frozen, stored, and thawed before dry-curing to study the profiles of quality as related to environmental conditions. Quality appraisals and sampling were done after thawing, after curing, and after 30 days aging in an atmosphere where temperature and relative humidity were controlled at about 34.5 C and 62.5%, respectively. The pH, water, NaCl, and fat contents were determined. Surface pH of hams increased from the thawed fresh state to the unstored cured state, but decreased generally after the aging period (stored cured ham). The pH was higher on the surface than that of corresponding internal areas. The pH of the internal tissue was lower for thawed product than cured or aged product. The average percent water decreased during curing and aging periods. Water loss after curing and after aging in the prefrozen hams was greater than that reported for unfrozen hams. The quantity of water, NaCl, and fat varied among the several muscle areas and reasons for variation are discussed. All hams were of acceptable quality at each appraisal period. Decreasing moisture levels of hams were reflected by decreases in conformation scores throughout the processing periods. Increased firmness was accompanied by weight loss, moisture loss, and increased NaCl percentage.
QUALITY EVALUATION OF YOGURT PRODUCED COMMERCIALLY IN ONTARIO
Authors: Duttschaever C. L. , Arnott D. R. , Bullock D. H.
Published: December 2016

Analyses for fat, total solids, solids-not-fat (SNF), pH, and net weight were conducted on 152 yogurts of which 15 were unflavored. These yogurts were produced by 13 different manufacturers and sold in Ontario. The fat content of all samples varied from 0.9 to 3.6% with a mean of 1.98%. For the plain yogurt, the mean fat percentage was 2.46%. The SNF content of all samples ranged from 10.0 to 28.9% with a mean of 18.96%. For the plain yogurt, the mean SNF percentage was 13.40. The pH values for all samples varied from 3.27 to 4.53. The mean overweight for all samples was 7.2% with as much as 15% for one manufacturer.
BACILLUS CEREUS: FOOD POISONING ORGANISM. A REVIEW
Authors: Goepfert J. M. , Spira W. M. , Kim H. U.
Published: December 2016

This paper is devoted to a review of information pertinent to the role of Bacillus cereus as a food-borne pathogen. Primary emphasis is on the properties of B. cereus and published accounts of its involvement in animal and human disease. Methods for isolation, identification, and enumeration are discussed. Research needs pertaining to (a) recognition of the potential public health hazard and (b) further investigation of the food poisoning syndrome are presented.
SURVIVAL OF POLIOVIRUS AND ECHOVIRUS DURING SIMULATED COMMERCIAL EGG PASTEURIZATION TREATMENTS
Authors: Strock N. R. , Potter N. N.
Published: December 2016

Fresh liquid whole egg and egg white were inoculated with poliovirus and echovirus and subjected to various process conditions of egg pasteurization. The process conditions studied included Salmonella destructive time-temperature exposures for whole egg and egg white, and various heat-peroxide treatments for egg white. Viruses did not survive time-temperature exposures that are effective against Salmonella in whole egg or egg white, but survived at various levels the heat-peroxide treatments applied to egg white. Although commercial equipment was not used in these studies, times, temperatures, and peroxide levels closely approximated those currently used commercially.
GROWTH OF LEUCONOSTOC CITROVORUM IN SKIMMILK FORTIFIED WITH COBALT, MANGANESE, AND IRON COMPOUNDS1
Authors: Goel M. C. , Marth E. H.
Published: December 2016

Cobalt chloride, manganous chloride, ferric citrate, and ferrous sulfate were tested for their effects on growth of and chain formation by four strains of Leuconostoc citrovorum. Chemicals were added to sterile skimmilk before inoculation with test cultures. Numbers of L. citrovorum were determined with plate count procedures at periodic intervals during 30 hr of incubation at 22 or 30 C. Smears made concurrently were stained and examined microscopically to determine numbers of cells in chains.

Cobalt chloride at a concentration of 0.1% completely inhibited growth of all strains of L. citrovorum, whereas 0.01% retarded growth of three strains, and 0.001% was essentially without effect. Chains of L. citrovorum strains exposed to 0.1% cobalt chloride remained fairly constant in length throughout the incubation, probably because the organism failed to grow. Lower concentrations of cobalt chloride had no marked effects on chain length of L. citrovorum. Manganous chloride (0.00001–0.001%), ferric citrate (0.001–0.1%), and ferrous sulfate (0.001–0.1%) were essentially without effect on growth of most L. citrovorum strains at 22 or 30 C. One strain produced markedly longer chains in the presence of manganous chloride, whereas others behaved similarly but less dramatically. Ferric citrate at the higher concentrations caused somewhat longer chains to be formed when L. citrovorum grew at either 22 or 30 C. The organism also tended to form longer chains when skimmilk contained 0.01 or 0.1% ferrous sulfate. This chemical also markedly reduced the generation time of L. citrovorum when incubation was at 22 C.
COMPOSITION CONTROL IN CONTINUOUS BUTTERMAKING OPERATIONS1
Authors: Packard Vernal S.
Published: December 2016

In a survey of four continuous churning operations, composition of butter from the printer was found to average 0.11% lower in moisture and 0.18% higher in butterfat than butter from the churn. Curd content as measured by difference, averaged 1.2%. When operating under constant adjustment, churn-induced composition variability, as expressed by standard deviation, was, ± 0.087%, for moisture, and ± 0.058% for salt. Expressed in the same terms, analytical error was found to be ± 0.074% and ± 0.015%, respectively. The test procedure used was a modified Kohman analysis. Suggestions for improved composition control are presented.
THE NATIONAL CENTER FOR TOXICOLOGICAL RESEARCH1
Authors: Lindsay Dale R.
Published: December 2016

On January 26, 1971, President Nixon announced the establishment of a National Center for Toxicological Research (NCTR) at Pine Bluff, Arkansas. The Food and Drug Administration will administer tins facility in a manner that is responsive to the needs of the FDA, EPA, and other government agencies, when their programs require research and development suitable to the Center, The Center is to be a national resource to be shared and utilized by appropriate government agencies, academic institutions, and industry. It will not duplicate the research capabilities of existing toxicological centers, rather it will build upon this existing capability and technology and augment existing research programs by undertaking projects which are not possible at other research centers.

The author discusses problems that have created the need for this Center and approaches that will be used to try to determine the risk that man runs in his every day exposure to the many hazardous chemicals in his environment.
UTILIZATION OF PHENOLPHTHALEIN MONOPHOSPHATE TO TO DETERMINE THE PHOSPHATASE ACTIVITY OF MILK1
Authors: Kleyn Dick H.
Published: December 2016

The properties of alkaline phosphatase as it exists in milk are considered. The more common methods of measuring alkaline phosphatase activity in milk are briefly reviewed, especially those employing substrates possessing “built-in” indicators which produce a chromogen directly upon hydrolysis.

The visual procedure employing phenolphthalein monophosphate as the substrate is given. The sensitivity of this method is shown to be far greater than that of the Scharer I (Rapid) method. Results of an AOAC Collaborative study demonstrated that the method yields results that are as precise and either as accurate as or more accurate than those obtained by the Scharer I (Rapid) method. The quantitative spectrophotometric procedure employing the above substrate is presented. Comparison of this method with the Scharer modified spectrophotometric method on milk revealed correlation coefficients (Scharer method: 0.998 and modified new method 0.991) showing very little difference in the positive correlations of absorbance values and % raw milk. For chocolate milk, the values were 0.990 and 0.990 for the respective methods. Collaborative study of this method has demonstrated that the random error of the modified new method is almost twice that of the Scharer technique while the systematic error is only about one-fourth of the latter method.
THE EFFECT OF THE TEAT DIP “BOVADINE” ON SOME CHARACTERISTICS OF STAPHYLOCOCCI ISOLATED FROM THE BOVINE UDDER1
Authors: Weckbach Lana Sue , Langlois B. E.
Published: December 2016

The effect of “Bovadine,” a post milking teat dip, on characteristics associated with staphylococci isolated from cows was determined. Comparisons were made between various characteristics of isolates obtained from foremilk samples from teats treated with Bovadine and those obtained from untreated teats. A significantly (P<.05) greater number of isolates obtained from untreated teats produced coagulase, lysozyme, and phosphatase than did isolates from Bovadine treated teats. In contrast, more isolates from treated teats produced gelatinase and protease and utilized glucose and mannitol anaerobically than did those from untreated teats. These results suggest that Bovadine, when used as teat dip, may alter some of the characteristics used to identify staphylococci.
EFFECTS OF AEROSOLIZATION ON SALMONELLA NEWBRUNSWICK1
Authors: Stersky Attila K. , Heldman D. R. , Hedrick T. I.
Published: December 2016

Salmonella newbrunswick was aerosolized with distilled water into a duct with temperature and relative humidity control of the air. Airborne bacteria were collected on a membrane filter and held in the airstream for ½ hr. Cells were rehydrated and held in distilled water for ½ hr; then they were centrifuged and the supernatant fluids tested for various inorganic chemicals and organic materials that are essential for normal functions. Spot tests revealed potassium, magnesium, phosphates, simple carbohydrates, and amino acids in the supernatant fluids from the bacteria. Sodium was definitely identified in < 10% of the tests on the fluids. An increase over the unaerosolized control in absorbance of the supernatant fluids at 265 nm was noticed. The increase may be attributed to partial destruction of ribosomes observed by electron microscopy.
ECOLOGICAL SIGNIFICANCE OF THE DISCHARGE OF TREATED WASTEWATERS INTO COASTAL WATERS1
Authors: Hlavka George E.
Published: December 2016

The Southern California Coastal Water Research Project (SCCWRP) is attempting to attain a substantial understanding of the ecology of the coastal waters of Southern California. The results are expected to provide insight into the past, present, and predicted effects of man on the ecology, particularly those caused by wastewater discharges. The findings should be useful in efforts to limit harmful effects and to promote enhancement of the coastal environment. The major effort thus far has been an information search in 17 task areas of physical and chemical oceanography, marine biology, and environmental engineering. In addition, several new research projects have been started under SCCWRP direction.

This paper discusses some of the technical problems associated with such an effort such as quantifying the natural fluctuations of physical, chemical, and biological parameters; establishing environmental criteria; and correlating observed effects with pollutant distributions.
INFLUENCE OF FOOD ENVIRONMENTS ON GROWTH OF STAPHYLOCOCCUS AUREUS AND PRODUCTION OF VARIOUS ENTEROTOXINS1
Authors: Tatini S. R.
Published: December 2016

Though Staphylococcus aureus can grow in foods within a broad range of environmental conditions, production of enterotoxins occurs within a much narrower range. In situations that permit growth of S. aureus, oxygen tension and associative growth of other microorganisms affect enterotoxin production more adversely than other factors such as temperature, pH, and water activity. Minimal amounts of enterotoxins or none may be produced in raw, semiprocessed, or fermented foods when there is competitive growth of other microorganisms unless such growth is retarded by bacteriophages, antibiotics, organic acids, and processing conditions such as curing and heating.
EFFECT OF FLUORESCENT LIGHT ON THE FLAVOR AND SELECTED NUTRIENTS OF HOMOGENIZED MILK HELD IN CONVENTIONAL CONTAINERS1
Authors: Dimick P. S.
Published: December 2016

Homogenized milk packaged in three conventional half-gallon containers, unprinted fiberboard, blown mold plastic, and clear flint glass, was held in a sliding door display case with fluorescent light exposure of 100 ft-c for 144 hr. The fiberboard container afforded protection from the light activated flavor up to 48 hr, whereas milk in plastic and glass containers developed the off-flavor following only 12 hr of exposure. No differences in organoleptic response could be demonstrated between milk held in glass and plastic half gallon containers. Similarly riboflavin destruction in plastic and glass was not significantly different and amounted to approximately 10–17% loss following 72 hr of exposure. No significant loss in riboflavin could be demonstrated in milk held in fiberboard as compared to the control. Ascorbic acid losses were evident in all milk samples independent of container material, however losses of this vitamin in milk held in plastic and glass were much more rapid than in milk held in fiberboard, decreasing to a minimum level after 48 hr exposure. The TBA values did not parallel the organoleptic response demonstrating that the activated flavor associated with light exposure is differentiated from flavors caused by lipid oxidation.

Exposure of milk in all three containers tested to light had no effect on the amino acid composition as compared to the control milk held in the dark. These studies reinforce present thinking that protection of milk from light during marketing is necessary to assure flavor quality and to a lesser extent nutrient value.
ENTEROVIRUS PERSISTENCE IN SAUSAGE AND GROUND BEEF
Authors: Herrmann J. E. , Cliver D. O.
Published: December 2016

Persistence of coxsackievirus type A9 suspended in ground beef was found not to be sufficiently affected by extensive bacterial growth, during periods of up to 8 days at 23 or 4 C, to afford any notable degree of protection to the consumer. Longer storage times resulted in marked virus loss. After 2 weeks at both temperatures >90% of the input virus was no longer infective. In the preparation of Thuringer sausage, approximately 85% of the input virus was lost during a 24-hr fermentation at 30 C. Subsequent heating of the prepared sausage at 49 C resulted in a progressive loss of virus. However, after 6 hr at 49 C, an average of 1.1 × 103 infectious units of virus per gram of sausage remained of an initial 7.5 × 105 infectious units per gram.
A PROCEDURE FOR PROCESSING SMOKED CHANNEL CATFISH (ICTALURUS PUNCTATUS)
Authors: Boggess T. S. , Heaton E. K. , Beuchat L. R.
Published: December 2016

A study was made to determine the most acceptable procedure to prepare smoked channel catfish Effects of storage time before brining, fish weight, brining times and formulae, smoking times and temperatures, and storage time after processing on final product quality were evaluated. Use of freshly dressed catfish yielded a smoked product indistinguishable from that prepared from frozen catfish. Catfish averaging 10.5 oz (dressed) and brined for 24 hr at 40 F in a mixture prepared by dissolving 9 lb sugar (sucrose), 9 lb sodium chloride, 0.23 oz potassium nitrate, and 0.23 oz sodium nitrite in 72 lb water were highly acceptable. A gradual increase of internal flesh temperature from 90 to 140 F over a .22-hr smoking period, followed by an increase to 180 F over 4 hr with an additional 30 min at 180 F was judged as optimal for producing smoked catfish. Sensory panel evaluations on the finished product showed that smoked catfish were equally acceptable when compared with smoked haddock and chubs.
EFFECT OF FERMENTED MEAT pH ON SUMMER SAUSAGE PROPERTIES1
Authors: Acton J. C. , Keller J. E.
Published: December 2016

Beef summer sausages were fermented to pH endpoints ranging from 5.5 to 4.6. A nonfermented sausage of pH 5.9 served as control. Fermentation time requirements using a frozen concentrate of Pediococus cerevisiae ranged from 7–8 h (pH 5.5) to 19–21 h (pH 4.6). Water holding capacities (WHC) of sausage mixes during the fermentation phase rapidly decreased as sausage pH decreased, reaching a minimum at pH 5.2. An increase in WHC from pH 5.2 to pH 4.6 was attributed to the combined effect of pH reduction and remaining functional protein. Bacterial counts (total viable and lactic bacteria) showed a stepwise increase from 2.4 × 108 cells/g (lactics) to 6.6 × 108 cells/g (lactics) during fermentation. Reductions of bacterial counts during heat processing appeared dependent on the sausage pH and phase of bacterial growth. Compositional changes (fat, protein, ash, salt, lactic acid) during the drying phase were significantly correlated to moisture loss of the sausages. Within drying intervals (days), sausages of pH groups 5.9 and 5.5 had significantly less weight loss and required lower shearing force when compared to pH groups 4.8 and 4.6. For summer sausages examined at 20 days of drying, panelists rated higher preference and “tanginess” scores as sausage pH decreased.
THE MILKO-TESTER AND PROBLEMS RELATED TO ITS USE1
Authors: Ginn Roy E.
Published: December 2016

The Milko-Tester is a relatively new milkfat testing device and is only now beginning to gain fairly wide adoption in industry and regulatory laboratories. Used properly, on representative samples of milk, it can provide consistent, precise results at efficient speeds necessary in today's high-volume laboratory operations. But it cannot be used in lieu of, or as a cover-up for poor sampling and testing practices. In fact, more than ever, proper sampling, proper calibration and standardization, and routine check-testing of results are required. Experiences in our laboratory indicate that only the most careful day to day control will assure reliable, useable results. In this paper are presented some pitfalls to be avoided, and also some routine controls we have found essential after 5 years of experience with Milko-Testers, both Mark II and Mark III models.
THE ROLE OF BACILLUS CEREUS IN SWEET CURDLING OF FLUID MILK
Authors: Overcast W. W. , Atmaram Krishnaswamy
Published: December 2016

Twenty-eight percent of commercially pasteurized milk samples procured from various plants throughout Tennessee exhibited sweet-curdling within 10 days on refrigerated storage. Psychrotrophic Bacillus cereus was isolated as a causative organism from these milk samples. The isolates differed from the type culture organism only in their ability to grow and bring about sweet curd formation in skimmilk at refrigeration temperature. These isolates exhibited marked differences in their response to heat activation temperatures as well as to the initial excessive growth of Pseudomonas species in raw milk. Spores of three isolates exhibited greater activity after activation at 80 C for 15 sec than at the standard pasteurization temperature of 71.5 C for 15 sec. Excessive growth of Pseudomonas fragi or Pseudomonas fluorescens in raw skimmilk before processing had a stimulatory effect on two of three psychrotrophic Bacillus cereus isolates in combination with heat-activation especially with activation at 80 C for 15 sec.
INSECTICIDES USED ON DAIRY CATTLE AND IN DAIRY BARNS: TOXICITY TO MAN AND CATTLE, HAZARDS TO THE CONSUMER AND THE ENVIRONMENT1
Authors: Matthysse John G.
Published: December 2016

Insecticides currently in use for pest control on dairy cattle offer little hazard of toxicity to the cow, dairyman, consumer, or the environment. Pesticides that cause significant residues in milk cannot be used on dairy cattle or in dairy barns. Since the cow rapidly excretes pesticides from her circulating blood into milk, it is evident that only pesticides that are metabolized rapidly, and are safe to mammals, may be used. This consideration rules out use of the persistent pesticides that are hazardous by magnification in the food chain. The insecticides we rely on, mainly rapidly degraded organophosphorus compounds, are discussed according to: method of use; toxicity to cattle, laboratory rats, birds, fish, wildlife; degradation time; tolerance in milk; and hazard to the consumer of dairy products. Only a small amount of these insecticides enters soil and water following proper use on dairy farms. Their persistence is short. Degradation products are explored, noting their very low hazard for toxic environmental contamination.
CAPSULATION OF PROPIONIBACTERIUM1
Authors: Skogen L. O. , Reinbold G. W. , Vedamuthu E. R.
Published: December 2016

Strains of nine species of Propionibacterium were examined for slime and/or capsule formation. Direct evidence of capsules was demonstrated by negative staining with India ink. Changes in viscosity of growth media, estimated using an Ostwald viscosimeter, were related to capsule or slime production. Mucoid colony production provided further evidence of slime formation. Under the criteria and experimental conditions adopted, at least one strain of each species and 34 of 82 strains formed slime. Incubation temperatures of 15 and 21 C which are less than optimal for growth, adjustment of media pH above neutrality, addition of sodium chloride, and as many as 11 different carbohydrates were conducive to slime formation. Paper and thin-layer chromatographic analyses of acid-hydrolyzed capsular material indicated that it contained mannose and lesser amounts of glucose and galactose.
TYRAMINE, HISTAMINE, AND TRYPTAMINE CONTENT OF CHEESE
Authors: Voigt M. N. , Eitenmiller R. R. , Koehler P. E. , Hamdy M. K.
Published: December 2016

Because of the increasing knowledge of the physiological importance of biologically active amines in man and the importance of the presence of these amines in cheese, this study was done to obtain quantitative information for tyramine, tryptamine, and histamine in cheese available in the United States. The tyramine, histamine, and tryptamine contents of 156 samples of cheese purchased at retail stores were quantitated by thin-layer chromatography and fluorescence measurements of NBD-chloride derivatives of the amines. Tyramine was found in 81 of 85 Cheddar cheese samples examined. Extra-sharp, sharp, and medium Cheddar cheese samples contained average tyramine values of 0.27, 0.21, and 0.24 mg/g, respectively. Average tyramine contents were lower in mild and processed Cheddar (0.09 and 0.11 mg/g, respectively). The highest Cheddar cheese tyramine content was 0.7 mg/g. Tyramine was consistently found in all cheeses except in unripened soft cheese (Cottage). Histamine concentrations varied from nondetectable amounts to 2.6 mg/g in a Sap-Sago cheese sample. Twenty-four Cheddar cheese samples contained histamine with the highest amount being 1.3 mg/g. A domestic Blue cheese contained 2.3 mg/g. Tryptamine was uniformly low or completely absent in the Cheddar cheese samples. The highest tryptamine concentration (1.1 mg/g) was detected in a Blue cheese.
A SIMPLIFIED PROCEDURE FOR CONFIRMING SOMATIC CELL COUNTS OF MILK BY THE STRIP METHOD1
Authors: Packard V. S. , Ginn Roy E. , Cook R. D. , Arledge W.
Published: December 2016

A practical method is described to reduce the number of strips counted in the confirmatory Direct Microscopic Somatic Cell Count (DMSCC) procedure. Using data from four commercial laboratories in widely differing geographic areas, and using a somatic cell standard of 1.5 million per milliliter of milk, the method was found to allow count discontinuance after the first strip from 47.3% of the time (where it was least effective) to 92.2% of the time (where it was most effective). Of 675 observations in the four sets of data, only six discrepancies were observed between results based on decisions made by this and the standard fixed-sample-size procedure.
PREVENTION OF FOODBORNE ILLNESS BY TIME-TEMPERATURE CONTROL OF THAWING, COOKING, CHILLING, AND REHEATING TURKEYS IN SCHOOL LUNCH KITCHENS1
Authors: Bryan Frank L. , McKinley Thomas W.
Published: December 2016

Turkey meat served in schools is often incriminated as a vehicle of foodborne illness. Preparation practices that could contribute to outbreaks were studied in three schools. Clostridium perfringens, Staphylococcus aureus, and Salmonella were isolated from raw turkey carcasses. C. perfringens was also isolated from cooked turkey meat and from food-contact surfaces of equipment. Twenty-pound carcasses that were thawed either in a refrigerator, or in paper bags at room temperature, showed no significant opportunities for multiplication of bacteria; carcasses thawed at room temperature without bags could, however, have supported multiplication of psychrotrophic bacteria. The several days required for refrigerator-thawing is, unfortunately, more time than can always be provided in school food service schedules. All methods of baking were satisfactory. Turkey rolls took more time to reach an internal temperature of 165 F than is practicable for school food service operations. Less than half an hour was saved by baking half instead of whole turkeys. Refrigerated whole turkeys and pots of stock cooled slowly. Immersing double-plastic-bagged turkey meat and halved turkey rolls in an ice bath and slicing turkey meat onto ice-cold pans speeded cooling. Stock was chilled rapidly when half-filled five-gallon pots were set in either an ice or a running-water bath. Chilled turkey meat was reheated to 165 F in steamers, in kettles of boiling gravy, in lid-covered pans on a range, and in ovens. The ovens were slowest to bring the meat to the required temperature—often too slow to be practicable. Twenty ways to reduce risk inherent in thawing, cooking, chilling, and reheating practices are described.
A SELECTIVE PLATING AGAR FOR DIRECT ENUMERATION OF SALMONELLA IN ARTIFICIALLY CONTAMINATED DAIRY PRODUCTS1
Authors: Reamer R. H. , Hargrove R. E. , McDonough F. E.
Published: December 2016

A selective plating medium was developed that allows direct enumeration of salmonellae in dairy products such as nonfat dry milk, and Cheddar and cottage cheese. The agar medium developed was a modification of the Lysine-Iron-Cystine broth of Hargrove et al., 1971. Strains of species of the genera Escherichia, Enterobacter, Citrobacter, Proteus, Shigella, Pseudomonas, and Bacillus were easily differentiated from salmonellae by colony color and color of surrounding area or absence of growth. The antibiotic, novobiocin, used as a selective agent, inhibited growth of some Proteus, Shigella, and Escherichia; however the antibiotic was most effective against Bacillus, without having any observable effect on salmonellae. The medium was sufficiently sensitive and selective to permit detection of as few as 1–2 salmonellae per gram of product in the presence of naturally occurring bacteria and should be of considerable value in following the Salmonella content of artificially contaminated foods during processing and also during storage.
Split Defect of Swiss Cheese
Authors: HETTINGA D. H. , REINBOLD G. W.
Published: December 2016

In a preceding paper we reported that certain strains of Propionibacterium which grow at low temperatures are able to split Swiss cheese. The metabolic characteristics of these strains differ from those of strains unable to grow and produce CO2 at low temperatures. The optimal pH for malate dehydrogenase activity of cell-free extracts of the low-temperature growing strains was 7.5, whereas it was 8.5 for strains lacking the ability to grow at low temperatures. Arrhenius plots of enzymic specific activity for lactate and malate dehydrogenases of cell-free extracts obtained from low-temperature growing strains showed greatest activities at temperatures below 10 C. At 15 C or greater, cell-free extracts of strains without low-temperature growth ability showed equal or greater lactate or malate dehydrogenase specific activities. Thus, enzymes of low-temperature growing strains showed greater capacities for activity at both lower temperatures and lower pH. These data support the hypothesis that such strains at low temperature are capable of CO2 production which creates a predisposition for Swiss cheese to split when stored at temperatures of 10 C or lower.
Effect of Milking Machine Design and Function on New lntramammary Infection
Authors: McDONALD JOHN S.
Published: December 2016

Vacuum fluctuation at the teat end is a common cause of increased udder infection. Milking system design must incorporate large-bore milk and vacuum conveying systems that permit unobstructed air flow through an efficient vacuum pump. Effective control of static vacuum is essential.
Chemical Changes in Milk During Exposure to Fluorescent Light
Authors: HEDRICK T. I. , GLASS LINDA
Published: December 2016

Milk was processed in two commercial plants and packaged in regular paperboard and plastic containers. Gallon containers were held at 40 to 45 F and exposed to 150 foot candles of fluorescent light for (a) 5 h, (b) 10 h plus 14 h in the dark, (c) 24 h plus 9 days in the dark, and (d) 10 days in the dark only. Vitamins A, thiamin, and niacin did not change significantly in milk in paperboard or plastic during storage under the different test conditions. The same was true of 17 amino acids and seven minerals (Fe, Ca Zn, Mg, Mn, Na, and P). A significant decrease in vitamin C occurred when milk in plastic or paperboard was exposed to fluorescent light for 5, 10, and 24 h. Riboflavin declined in milk in both types of containers when exposed for 10 and 24 h. Vitamin B6 was significantly less after milk was subjected 24 h to fluorescent light. These decreases were substantially less in milk in paperboard packages than in plastic containers.
Food Soils, Water Hardness, and Alkaline Cleaner Formulations
Authors: WATROUS G. H.
Published: December 2016

Cleaning of food processing equipment involves the proper interrelationship between ingredients in cleaners formulated for specific food soils and the detergent solvent, usually water. Solution temperatures and times are critical for efficient soil removal. Many commercial detergents contain large amounts of phosphorus, usually as polyphosphates, so they can be used with very hard water. Ion exchange units to remove objectionable cations from water will permit use of cheaper cleaners that contribute less phosphorus to the environment.
Fate of Bacteria Exposed to Washing and Drying on Stainless Steel1
Authors: MAXCY R. B.
Published: December 2016

Washed equipment constitutes a unique, challenging environment for most microorganisms, survivors of which are contaminants for subsequent food processing. In this work, cells were treated by washing followed by drying on stainless steel test strips. Various components of cleaning cycles were studied to determine the relative destructive effects on representative organisms. Even the simplest sanitation processes, i.e. rinsing and drying, were destructive to cells of Staphylococcus aureus, Pseudomonas fluorescens, and Escherichia coli. Surfactants did not markedly alter the destructive forces of washing and drying. Formulated cleaner was even less destructive than dilute surfactant. Cells exposed to cleaning and drying processes were injured, and substantially reduced numbers were capable of recovery on selective media. Since there was not a great difference in the effects of the cleaning constituents on gram-positive and gram-negative bacteria, residues would not be expected to promote a selected microflora as has been indicated in previous work. Spores were resistant even after various shock treatments including heat.
Effect of Antifungal Agents on the Carbohydrate Metabolism of Kluyveromyces fragilis1
Authors: SHAHANI K. M. , CARRANCEDO M. G. , KILARA A.
Published: December 2016

Pimaricin and nystatin, two antifungal agents, inhibited endogenous respiration and. anaerobic and anaerobic utilization of sugars by Kluyveromyces fragilis. Three sugars, lactose, glucose, and were metabolized by a somewhat similar process as judged by the extent of inhibition caused by the antifungals, both aerobically and anaerobically. The degree of inhibition by the antifungals was more pronounced under anaerobic conditions. There existed a direct, but not proportional, relationship between concentration of antifungals and extent of inhibition. Nystatin impaired carbohydrate metabolism slightly more than did pimaricin. Also, K. fragilis contained lactase which was found to be a constitutive enzyme and was inhibited by the two antifungal agents.
Influence of “Stabilized” Ferrous Sulfate on the Flavor of Pasteurized Milk
Authors: DEMOTT B. J.
Published: December 2016

Raw milk containing “stabilized” ferrous sulfate had an oxidized flavor after pasteurization. Negative correlation coefficients were found between the cooked flavor and the oxidized flavor present in those samples containing the added ferrous iron.
Environmental Factors Affecting Survival and Growth of Vibrio parahaemolyticus. A Review
Authors: BEUCHAT L. R.
Published: December 2016

Effects of temperature, salinity, water activity, and pH on survival and growth of Vibrio parahaemolyticus are reviewed. Maximum and minimum tolerances to these environmental factors are summarized, with special emphasis on conditions which exert stress or lethal effects on the organism. Behavior of V. parahaemolyticus as influenced by the interaction of environmental parameters is discussed.
Microbiological Criteria for Food in Military and Federal Specifications
Authors: POWERS EDMUND M.
Published: December 2016

Microbiological criteria in military and federal food specifications are presented. Approximately 10% of more than 600 specifications for food contain microbiological requirements which are applied in procurement of food for military and federal agencies. Foods were grouped into four categories which include dehydrated foods, milk and milk products, miscellaneous dairy products, and frozen foods. Microbiological requirements vary with the food item and include criteria for the aerobic plate count, coliforms, Escherichia coli, salmonellae, yeast and mold, proteolytic bacteria, lipolytic bacteria, psychrotrophs and direct microscopic count. Specifications may be obtained by writing to the U.S. Naval Publications and Forms Center, NPFC Code 1032, 5801 Tabor Avenue, Philadelphia, Pennsylvania 19130.