bluuebunny/crossref_metadata_2025 huggingface dataset:
Primary gastric lymphoma: A study of morphology, immunophenotype, and prevalence of Helicobacter pylori infection
Authors: Elmoaket Mohamed , Emaetig Fatma , Abdulmalik Firas , Torjman Fairouz , Enattah Nabil , ElZagheid Adam
Published: December 2018

Objectives: We aimed to study the pattern of primary gastric lymphoma in two geographically different locations, namely, Tripoli Medical Center (TMC) in Libya and Antwerp University Hospital (Universitair Ziekenhuis Antwerpen [UZA]) in Belgium. Materials and methods: Twenty-four cases of primary gastric lymphoma diagnosed during an 8-year period at TMC and 20 cases diagnosed during 11-year period in UZA were studied. Immunohistochemistry lymphoma panel CD3, CD5, CD20, CD10, CD79a, CyclinD1, KI67, and pancytokeratin were applied in all cases. Results: Primary gastric lymphoma in UZA occurs in a slightly older age group with marked male predominance while in TMC occurs at a slightly younger age with marginal male predominance. Two-thirds of the TMC cases were of high-grade lymphoma (HGL) and one-third were low-grade lymphoma (LGL). UZA cases included nine cases of HGL with (45%) and 11 of LGL (55%). Of the TMC primary gastric lymphoma cases, 12 were infected with Helicobacter pylori (50%) and eight cases were mucosa-associated lymphoid tissue lymphoma (MALT-L) of which three cases had H. pylori infection. In the UZA cases, H. pylori infection was evident in seven of 20 primary gastric lymphoma cases (35%) and three of six MALT-L had H. pylori-infected cases (50%). Conclusions: This comparative study of primary gastric lymphoma in TMC (Libyan) and UZA (Belgian) studied cases showed no marked differences between the two patient populations based on the histological features and immunohistochemical phenotype and genotype and the clinical features.
A COMPARATIVE STUDY OF STAINS PROPOSED FOR THE DIRECT MICROSCOPIC EXAMINATION OF MILK
Authors: Olson Joseph C. , Black Luther A.
Published: December 2018

Five stains which have been proposed as substitutes for stains now specified in Standard Methods were compared by means of a collaborative study involving nine different laboratories. Stain I was the present Standard Methods alcohol-containing methylene blue stain; Stain II was a potassium - dichromate - sulfuric acid polychrome methylene blue stain; Stain III was an acid- and water-free methylene blue stain; Stain IV was a modification of Stain III containing hydrogen peroxide; Stain V was a methylene blue stain, the use of which was accompanied by a modification in fixation of the milk film; and Stain VI was a modified two color stain, details of which were not supplied. Examination of weighted averages of all samples from all laboratories showed that Stain III yielded the highest average count. Unfavorable comments pertaining to all stains except Stain III were received. Great variation in the results between laboratories was evident. One stain might show superior results in one laboratory and give inferior results in another laboratory. In general, Stain III showed the least variation in results among the collaborating laboratories, although it obtained the highest score in only one laboratory. The study pointed up the need for uniformity in laboratory procedure among different laboratories, particularly as regards the direct microscopic counting procedure.
THE DIRECT MICROSCOPIC COUNT ON PRESERVED MILK SAMPLES: AN EFFECTIVE MEASURE FOR UNIFORM STATE-WIDE CONTROL*
Authors: Claiborne F. B. , Cox K. E.
Published: December 2018

A survey is presented of the use of preserved milk samples shipped from a state-wide area to a central laboratory for examination. Statistical analysis of comparative results on a large number of samples proved that within 3 days there was no significant change in grade of preserved milk samples from the grade of the identical samples immediately before preservative was added. This method is suggested for uniformity of the laboratory aspects of milk grading programs throughout a large area, and for evaluation of performance of laboratories engaged in this work.
THE RING TEST FOR BRUCELLOSIS IN HERD MANAGEMENT*
Authors: Bryan John S.
Published: December 2018

The paper is in the form of a resume and progress report. It was observed that cows once shedding the agglutinins in their milk continued to do so in each succeeding lactation. Findings by the blood test and ring test were studied comparatively. Our impressions are that cows strongly positive by blood test are almost invariably also positive by ring test; but those strongly positive by ring test are not always positive by blood test. Animals vaccinated as calves, classed as blood suspects, very seldom show rise in blood titer and seldom give positive ring tests on their milk. Indications are that the ring test, in numerous cases, will locate animals before their blood titers go up. The ring test can serve as an adjunct to the blood test, but will probably never replace it.
RESEARCH AS IT AFFECTS THE MILK SANITARIAN*
Authors: Jack E. L.
Published: December 2018

The milk sanitarian occupies a special place in the dairy industry with equal responsibility to all segments: producers, processors, distributors, and consumers. The entire industry is dependent upon the technical competence and personal integrity of the members of this group. The primary function of the milk sanitarian is the enforcement of regulatory laws. The regulatory laws are by their nature restrictive in character and by reason of this restrictive nature tend to limit the application of research. The milk sanitarian of the future will need to have knowledge that will enable him to exercise judgment in a much wider field than is now necessary. As research findings continue to modify processing techniques, it is their responsibility, first, to insure the safety of the public from harmful materials, and secondly, to avoid unnecessary restrictions that will retard desirable progress.
A NOTE ON TEMPERATURE MEASUREMENT IN THE BABCOCK TEST CENTRIFUGE
Authors: Lampert Lincoln M.
Published: December 2018

Many publications recommend a definite temperature range for the Babcock centrifuge, but do not state how this temperature should be measured, A thermometer placed in the shell of the centrifuge may show a temperature very different from that in the area wherein the bottles are placed. An ordinary six-inch stem, mercury type, maximum recording 0–220° F thermometer, suitably counter-balanced, can be placed in the centrifuge cup to measure the maximum temperature reached during the test. Examples are given of temperature measurements made by this method, compared with those shown by the thermometer regularly used in the centrifuge.
BACTERIOLOGICAL ASPECTS OF THE EVALUATION OF ADEQUACY OF PASTEURIZATION
Authors: Barber Franklin W.
Published: December 2018

Increased interest in high-temperature, short-time pasteurization of various dairy products has emphasized the need for methods to determine the adequacy of pasteurization. One such method is described, but there is need for additional information. The thermal death time curves of various pathogens should be determined in different dairy products. A suitable heat resistant test organism such as Micrococcus MS-102 should be selected, approved by health officials and made available to others for controlled studies. Data should be accumulated so that curves could be prepared to show any combination of time and temperature which would result in adequate pasteurization.
INSULATING GLASS—STUDIES IN ITS USE IN MILK HOUSES AND DAIRY BARNS*
Authors: Eakin W. Everett
Published: December 2018

Sanitary conditions in farm buildings where milk is produced may be improved by replacing present multipaned windows with larger units of insulating glass which better transmit the light rays of the sun. The cross bars in present windows serve as chaff and dust collectors and also hold moisture that condenses on single glass. By using larger window areas in the south wall it is possible to use the heat rays of the winter sun for additional warmth. An overhang will shade out the hot summer sun, helping to keep interiors cooler.
“WHIPPED CREAM DISPENSERS - THEIR PUBLIC HEALTH SIGNIFICANCE”*
Authors: Wainess Harold
Published: December 2018

The basic principles of aerating liquids under pressure was applied to the process of aerating or whipping cream. Industry practice as to composition and aeration of cream is presented. Over the years, basic interest in the process was functional with little interest devoted to certain important aspects of sanitation. The most common types of containers currently in use are described. The author has drawn many details from his extensive experience and interest in the public health problems associated with whipped cream dispensers.
PRACTICAL CARE OF MILKING MACHINE RUBBER
Authors: Guthrie Richard S.
Published: December 2018

Milking machine rubber care requires the same fundamental steps in cleaning as any dairy equipment: Immediate air-brushing with clean cool water, routine disassembly, bristle-brushing in a balanced dairy cleaner solution, reassembly, sanitizing with 185°F water, and storage.

Boiling the rubber parts in a graniteware vessel containing a solution of lye (made up of two heaping teaspoonfulls of lye added to each quart of water) for fifteen minutes, cooling, and soaking for eight hours, removes butter fat, improves resiliency and milking efficiency, and promotes sanitary milk production.
THE SMITH 0.01-ml SYRINGE IN THE MICROSCOPIC GRADING OF MILK
Authors: Newman R. W.
Published: December 2018

The 0.01 ml Smith syringe was developed to overcome the serious errors in measurement which occur when a 0.01 ml glass pipette is used in high-speed, large-volume microscopic grading of milk. This syringe has been used exclusively by the California Department of Agriculture since January, 1949, and has brought about a revolutionary improvement in accuracy. Measurement of the 0.01 ml volume is automatically accurate.
A COMMENTARY ON THE EFFICIENCY OF MACHINE DISHWASHING*
Authors: Mallmann W. L. , Kahler David
Published: December 2018

The presence of microorganisms on eating utensils are determined readily by swab tests which reveal :the effectiveness of the cleansing given the equipment. Studies of temperatures and water treatment show that the only reliable indication of satisfactory dishwashing effectiveness is a performance test.
THE MILK PLANT FIELDMAN
Authors: Enright T. R.
Published: December 2018

“The Milk Plant Fieldman” is a summation of studies and observations made over a period of several years throughout the United States and Canada. These studies were made in butter, cheese, evaporated milk, and fluid milk marketing areas, and covered a large number of fieldmen and field programs. The conclusions reached as a result of the observations and studies are presented to the dairy industry to encourage the formulation of more practical, sincere, and sound field programs.
REGULATORY ASPECTS OF PERMANENT MILKING MACHINE PIPE-LINE INSTALLATIONS
Authors: Ghiggoile O. A.
Published: December 2018

In the past. we have discouraged “in-place” washing and sterilizing of permanent pipe-line milking machines. However, it is being successfully done, and the installation of such equipment is rapidly increasing in California.

Several problems have resulted from “in-place” washing and sterilizing of pipe-line milking machines which need to be controlled. With this object in view, regulations governing the installation and operation based upon an investigation of the problems are being adopted.
COORDINATION OF HEALTH DEPARTMENT AND AGRICULTURE DEPARTMENT PROGRAMS*
Authors: Swisher Paul W.
Published: December 2018

The failure of agriculture production to keep up with our increase in population and foreign commitments can be attributed to several factors, one of which is the interference of government with its many restrictive laws and regulations. The Commissioner urges that regulatory agencies should pre-view their proposed enactments in cooperation with related governmental groups to ascertain whether or not the new measure will advance or hinder production.
HOUSEHOLD SEWAGE DISPOSAL SYSTEMS*
Authors: Bendixen T. W.
Published: December 2018

A brief historical sketch of the development of household sewage disposal systems and a summary of studies that are being conducted at the Environmental Health Center, U. S. Public Health Service, in cooperation with the Housing and Home Finance Agency is presented. Primary emphasis in this paper is placed on the results of the studies on the soil absorption part of the system. Clues for estimating a soils moisture absorption characteristics are pointed out. Suggested improvements in percolation test procedures and the relationship of percolation rates to design system size are discussed.
IMPORTANCE OF BACTERIOPHAGE AS A CAUSE OF SLOW STARTERS1
Authors: Smith V. N. , Parker R. B. , Elliker P. R.
Published: December 2018

Forty of 87 whey and product samples from 32 Oregon dairy plants were found to contain bacteriophage active against one or more of 18 single strain starters. In 23 cases of serious starter failure, 21 were traced to bacteriophage. In another study 65 of 99 samples were found to contain a heat labile material suggestive of bacteriophage. Results indicate that more emphasis should be placed on bacteriophage as a cause of starter failure in dairy plants.
FOOD SANITARIANS ARE CRUCIAL CD WORKERS
Authors: Calver Homer N.
Published: December 2018

Food salvage, sanitary control of milk, meat, and perishable foods, clean mass feeding methods including use of disposable paper cups and containers, and care of water supply, are among the multiple problems that would confront sanitarians in case an American community should be bombed. The role of the sanitarian in civil defense was one of the topics discussed at the Combined Conference on Administrative and Scientific Problems of Food Aspects of Civil Defense held in London during December.
FOOD HANDLER TRAINING EVALUATION STUDIES IN CALIFORNIA*
Authors: Tarbett Ralph L.
Published: December 2018

The California Conference of Local Health Officers of a 1950 meeting requested the State Health Department to make a study of the effect of food handler training in a restaurant sanitation program. The Conference had previously gone on record as favoring education and inspection as desirable parts of a food sanitation program.

This request, coupled with the questions passed by several sanitation directors of local health departments, “Will food handler training schools substantially improve sanitation in our restaurants?” caused the State Department of Public Health to enter upon these studies.

Previous to the start of these studies, institutes on promoting and conducting food handler training programs had been held throughout the State. Guides which outlined the food handler courses had been distributed and widely accepted by local departments interested in food handler training.

Consultants from the A.P.H.A., U.S.P.H.S., University of California School of Public Health, and Department of Public Health planned the methods, forms, and technique to be used in making this study.

Field surveys of restaurants would be used as a base for measurements, State restaurant inspection personnel were used on the survey team.

Each restaurant is given a numerical grade based on 100: 37 points for physical plant and 63 points for operational items. A rating is given the community using the U.S.P.H.S. method of scoring.

Several types of communities were surveyed: (1) Those not having and not anticipating a food handler training program, (2) those not having, but developing a food handler training program, and (3) those having had a stable program for several years. This is developing a picture of the various types of communities.

It is impossible to draw positive conclusions as to the value of food handler training on the basis of our studies up to the present time. However, it does appear, from the information thus far accumulated in a number of communities in the State of California, that food handler training does pay substantial dividends. These dividends appear to be in improved restaurant sanitation, better working relations between the restaurant industry and the local health department, and an increased public interest in and support for the program.

Much of the criticism thrown at Health Departments regarding Food Sanitation is the lack of uniformity in recommended practices and legal interpretations of laws.

These studies, we believe, in addition to measuring the value of food handler training courses, are also tending to standardize practices and legal interpretations and develop closer relationships between the State and local health departments.
“INHIBITION” OF STREPTOCOCCUS LACTIS BY A QUATERNARY AMMONIUM COMPOUND IN CHEESE MILKS
Authors: Curry Janet C. , Barber Franklin W.
Published: December 2018

The inhibition of lactic acid bacteria by quaternary ammonium compounds in milk has been shown to be an effect on acid production and not upon growth. Lactic acid production is affected by concentrations of 2.5 – 10 ppm, while growth is not affected unless the concentration is 25 – 50 ppm.
ANTIBAC — A NEW TYPE OF CHLORINE SANITIZER*
Authors: Bacon Leslie R. , Sotier Alfred L.
Published: December 2018

The germicidal performance of Anti-bac, a newly developed preparation based on the active agent 1,3-dichloro-5, 5-dimethylhydantoin, has been tested by several methods. The activity is of the same order as shown by hypochlorite preparations, and is superior under the adverse conditions of organic loading. Preliminary data are given for the effects of temperature and pH adjustment on performance, and on storage stability and action on metals. Antibac shows great promise for general disinfection and sanitation service, and in view of its combination of high germicidal activity and excellent resistance to depreciation may be used to advantage in fields hitherto dominated by hypochlorites.
STUDIES ON THERMAL METHODS OF MEASURING THE HOLDING TIME IN HIGH-TEMPERATURE SHORT-TIME PASTEURIZERS
Authors: Jordan W. K. , Holland R. F.
Published: December 2018

Data are presented on the properties of thermal waves produced by several means of suddenly increasing or decreasing the temperature of the fluid moving through the holding tube of a high-temperature short-time pasteurizer. Thermal holding-time measurements made with eight instruments or methods are compared with the holding time measured by the 3-A standard salt test. The reasons for variation in the correction factor, the difference beween the holding times measured by the salt test and a thermal test, are discussed.
THE FOOD EQUIPMENT STANDARDS PROGRAM OF THE NATIONAL SANITATION FOUNDATION*
Authors: Senn Charles L.
Published: December 2018

The procedures of the 3-A Standards Committee of the International Association of Milk and Food Sanitarians are being used as a guide in developing similar standards for general food service equipment. This work is being carried out through a Joint Committee on Food Equipment Standards working under the auspices of the National Sanitation Foundation. Among the organizations represented are the International Association of Milk and Food Sanitarians, United States Public Health Service and American Public Health Association. Standards for soda fountains, dishwashing machines and general food service equipment have already been developed in cooperation with the affected industries. These standards, soon to be published by the Foundation, should be of material assistance to food sanitarians and food industry representatives.
AN APPROACH TO FIELD TRAINING
Authors: Fisher Frank E.
Published: December 2018

The field training program of the Department of Public Health, Indiana University School of Medicine, provides the student with ten weeks of actual inspection work on an individual basis with qualified sanitarians. The field training is given in both food. drug, and dairy manufacturing industries and in retail food and fluid milk programs. Each student works with a number of sanitarians to obtain broader training in methods and techniques of making an inspection.
DEFENSE AGAINST BIOLOGICAL WARFARE*
Authors: Green Richard S.
Published: December 2018

Biological warfare, “Public Health in Reverse,” calls for new methods of fighting disease, because when disease is willfully spread, it can take on new aspects. By understanding why an enemy may choose to use BW instead of some other weapon, we may be able to forecast its use and prepare to repel it.

Various BW agents, means of distribution, and required properties are discussed. Although counteracting forces now exist in the health services of the United States, we must fashion and learn to use special defensive weapons.

The author outlines four essential elements in a program of defense against BW.
THE PITTSBURGH RESTAURANT PROGRAM*
Authors: Dunsmore H. J.
Published: December 2018

In carrying out the Pittsburgh restaurant program, a fact-finding survey was initially made to determine the extent and cause of the problem. This survey revealed that the most important factors did not have to deal with money, structure, or equipment, but rather with attitudes on the part of the inspection staff and the proper rapport between restaurant owners and the inspectors. This decay in moral fiber had developed over a long period of time and was very deep-seated. The years from 1948 until 1951 were spent in intensively rebuilding a proper attitude between the industry and the inspectors. This was done primarily through in-service training and by a good deal of assistance from the training forces of the USPHS. A very cooperative press assisted materially in keeping the public and staff, along with the industry, informed and on their toes as to what was occurring. A fact-finding survey by the USPHS in March, 1952, at the request of the Pittsburgh Health Department, disclosed that there had been a 35 percent improvement in restaurant sanitation.
MILK ORDINANCE AND CODE 1953 RECOMMENDATIONS OF THE PUBLIC HEALTH SERVICE*
Authors: Faulkner John D. , Held Milton E.
Published: December 2018

The new edition of the Public Health Service Milk Ordinance and Code represents the first complete revision since 1939. Many significant changes and modifications have been mode therein to keep abreast of advances in the fields of dairy technology, veterinary medicine, and public health. Among the most significant changes are strengthening of the provisions relating to brucellosis control in dairy herds; inclusion of methods for the cleaning-in-place of milk plant pipe lines; changes in the requirements for the cooling of milk on dairy farms; and an option that health departments may accept, subject to official check, industry's laboratory results of tests of raw milk for pasteurization. The 1953 Milk Ordinance is a mandatory-pasteurization type; however, a list of the changes to be mode to permit the sale of Grade A retail raw milk has been included for those communities unwilling to require compulsory pasteurization. A new feature is the inclusion of a separate Appendix which contains much of the explanatory material formerly scattered throughout the Milk Code.
TIME—TEMPERATURE STUDIES OF THE INACTIVATION RATE OF BRUCELLA ABORTUS STRAIN 2308 IN MILK*
Authors: Foster H. G. , Lear S. A. , Metzger H. J.
Published: December 2018

Experimental data relating to the destruction of B. abortus (2308) in milk by heat are presented.

It was observed that B. abortus (2308) was killed in 23 minutes at 142.7°F. and in 14 seconds at 161.6°F. when the preheating time was zero.

A practical mathematical method for evaluating the lethal effects of the preheating, holding and cooling parts of the heating curve on the organism is discussed.
SELLING SANITATION*
Authors: Ewell H. M.
Published: December 2018

Since the beginning of time when a rightful order was introduced, establishing proper balance in all things, we find we must still, maintain such balance to sell Sanitation, or anything else.

What is the problem?—Bacteria

What is the control?—Sanitation

How is it corrected?—Cleaning and Sanitizing

How is it accomplished?—Proper Methods

Why use it regularly?—Good Habits

What is the result?—Quality Milk

Why is it of interest?—Profit

Since selling is based on four basic fundamental principles, namely Quality, Service, Satisfaction and Profit, the author tells the story of Sanitation.

Here proper balance is indicated again and if we humans hope to do a goad job to help keep our industry great, we must develop our personalities to a proper balance also. Most men are capable of much more than their regular efforts and action indicate. The only thing is they lack a plan. A track to run on. Assuming our knowledge and work effort is acceptable, there remains only our personalities and therein lies the key to Selling. If we list only twelve personality traits, namely:S killA bilityL oyaltyE nthusiasmS incerityM odernA ggressiveN eatS elf OrganizationH onestyI nitiativeP ersistence

you will find a track to run on; by taking the first letter of each trait as listed you have S-A-L-E-S-M-A-N-S-H-I-P. Practice these traits and develop new ones, therein lies the important secret of Selling. Do these things regularly enough to become a habit and it will help keep the proper balance in the bank.
THE RELATION BETWEEN SPECIFIC GRAVITY AND SOLID CONTENT OF RECONSTITUTED SKIM MILK*
Authors: Babad J. , Shenhav-Hetman A.
Published: December 2018

It was found that there is a linear relationship between the specific gravity of reconstituted skim milk and its total solids content, in total solids concentrations ranging between 7–30%. On this basis a formula is given for calculating the total solids content of reconstituted skim milk with an accuracy of ±4%.
CHANGING RESPONSIBILITIES IN MILK AND FOOD TECHNOLOGY*
Authors: Hanson Harry G.
Published: December 2018

Among the challenging possibilities for improving milk and food practices are: pinpointing sanitation efforts on genuine health hazards; establishment of standards of nutrient quality in foods; assumption by private enterprise of more responsibility for food sanitation; application of modern science to the reclamation of community food wastes; bringing up to date the epidemiology of food-borne disease and adjusting control measures accordingly.

Hydroponic famring, photosynthesis of algae in sewage oxidation ponds to produce cottle feed—and thus beefsteak—; radiation sterilization of food; complete meals in sealed packages; and the application of positive health measures such as fluoridation of drinking water and enrichment of food are but examples of the rapid change in our technology.
LOOSE HOUSING FOR DAIRY CATTLE*
Authors: Witzel S. A.
Published: December 2018

Proven favorable to housing for high producing dairy cows, cold loose housing at the Wisconsin Station has shown the way to specialized dairy farming in the Midwest. This system allows free, active cows to wait on themselves and bring the milk to the elevated stall milking parlor. Here the operator quickly and effectively milks his cows with the aid of a cleaned in place milk pipeline which carries the milk to the refrigerated bulk tank in the milk room. Success requires careful planning, a workable layout, effective equipment and an operator willing to adjust himself and his hard management practices to his new system of housing.
A PUBLIC HEALTH PROGRAM FOR CIVIL* DEFENSE EMERGENCY FEEDING OPERATIONS IN NEW YORK CITY
Authors: Trichter Jerome
Published: December 2018

A disaster brought about through atomic or bacteriological warfare will create stupendous environmental sanitation problems of which food control will be only a smaller part. The food problem in the disaster area may be dealt with from three points of view:Contamination (radioactive, sewage, glass and debris) :Processing problems caused by disruption of water supply and power; andMass feeding (not only in the disaster area but also in evacuation areas).

A comprehensive emergency plan for a large metropolitan area is presented which is based largely on prior training and instruction of the sanitarian.
DETERMINATION OF PROTEIN REDUCING VALUE OF MILK AS AN INDICATION OF THE PRESENCE OF NONFAT DRY MILK SOLIDS
Authors: Choi R. P. , Koncus A. F. , Cherrey Gerald , Remaley R. J.
Published: December 2018

A method has been developed which appears to be reliable for differentiating between pasteurized milk and pasteurized milk containing a relatively small amount of reliquefied nonfat dry milk solids. This method is based upon the determination of the ferricyanide reducing value of the protein faction of milk. From the examination of 117 different brands of milk from different areas of the country, it was found that the protein reducing value of 4.07 mg potassium ferrocyanide per 100 ml of milk might be tentatively established as the maximum value for normal pasteurized milk. Any values above this indicate either (1) excessive heating of the milk during pasteurization, or (2) the presence of reliquefied nonfat dry milk solids or other forms of processed milk solids. If the conditions used in pasteurization are not known, determination of the undenatured whey protein nitrogen content of the milk will help in differentiating between these two possibilities.
PRACTICAL SANITARY ASPECTS OF PIPE LINE MILKING
Authors: Downing D. M.
Published: December 2018

The production of milk with pipe line milking equipment is becoming more Important daily. Every inspector should be thoroughly familiar with each unit and know the rules or regulations which apply. The unit must be installed properly and in such a manner that it can be examined by observation, feel, and swab or rinse tests. It must be installed to provide protection from both inside and outside contamination and must be constructed of a material that can be easily cleaned. A proper washing system is a must and no unit should be accepted without one.
A SURVEY ON THE DETECTION OF HORSEMEAT BY THE SEROLOGICAL PRECIPITIN TEST*
Authors: Weinstock Albert
Published: December 2018

A survey is presented on the use of the serological precipitin test for the detection of horse meat as an adulterant of beef. The results of a study on the application of the method of the analysis of cooked meats describe the limitations of the method, and emphasize the importance of knowing the history of processed meat products.
A STUDY OF THE INFLUENCE OF AGITATION TIME ON THE BABCOCK TEST OF MILK SAMPLES FROM FARM BULK HOLDING TANKS1 2
Authors: Liska B. J. , Calbert H. E.
Published: December 2018

The influence of mechanical agitation on the mixing of milk in farm bulk milk holding tanks was studied under controlled conditions. Mechanical agitation of the milk for a period of sixty seconds gave sufficient mixing so that the milk could be sampled for the butterfat test. This was true with various volumes of milk and with different creaming times, A limited study conducted with tanks on a bulk milk route indicated that one minute of agitation was sufficient to mix the milk in the tanks for the purpose of fat sampling.
THE PASTEURIZATION OF MOZZARELLA CHEESE*
Authors: Abrahamson A. E. , Ludewig Edwin , Corash Paul
Published: December 2018

This article describes mozzarella cheese, its method of manufacture and the difficulties that confront the Department of Health of the City of New York in causing industry to comply with regulations of the Sanitary Code requiring mozzarella cheese to be made from pasteurized milk.
A PLAN OF OFFICIALLY SUPERVISED INDUSTRY DAIRY FARM INSPECTION*
Authors: Grim George W. , Barshinger Fred L
Published: December 2018

The author suggests a different approach to the dairy farm inspection problem. The merits of the conventional method used by many state and Municipal departments of health are weighed. An effort is made to define the responsibilities of the official control agency and to correlate these with the responsibilities of the milk distributor operating under the licensing privilege granted by the Department of Health. It is recommended that the direct supervision of the supply be left to the Health Department responsible for the milk supply where the major portion of the milk is consumed. The author holds that the most effective results in the enforcement of dairy farm requirements will be attained when departments of health transfer the major portion of the Inspection burden to the milk industry itself. The major health consideration in the metropolitan area, that of preventing milk borne discuse, can best be accomplished by intensifying efforts extended in the supervision of the pasteurizing process itself and in the application of safeguards necessary to prevent subsequent contamination.
FOOD-BORNE ILLNESS IN THE NAVY—ANALYSIS OF 243 OUTBREAKS*†
Authors: Cook John. S.
Published: December 2018

A total of 243 outbreaks of possible food-borne illness reported in the Navy during the three-year period 1950–52 is analyzed.

Although the number of outbreaks of streptococcal sore throat is small, the importance of these outbreaks and their sequelae is great.

Outbreaks of diarrheal disease reported to the Navy may be roughly separated into two groups, namely, those which are over within 24 hours and those which last longer, usually much longer.

The second group, affecting predominontly individuals of ships in tropical areas or war zones, is not usually related to a particular meal but assumes a form statistically resembling a propagated epidemic. This group of illnesses — including shigellosis, salmonellosis, and “intestinol flu”—is being intensively studied by the Navy.
HYDROLYTIC RANCIDITY INDUCED BY PIPELINE MILKERS
Authors: Kelley L. A. , Dunkley W. L.
Published: December 2018

Rancidity induced in milk by activation treatments in pipeline milkers has been encountered on a number of ranches. Methods of reducing such activation have been demonstrated by laboratory experiments Among the major contributors to induced rancidity are admission of air to the milk line, low milk flow-rate, inclusion in the vacuum section of the milk line of a filter, numerous fittings, or vertical pipes in which air bubbles through milk, and continous operation of a starved centrifugal pump. Variations in the susceptibility of milk to induced rancidity appear to be important in determining whether milk will go rancid after passage through a pipeline milker.
SOME FACTORS AFFECTING GELATION OF FROZEN EGG YOLKa, b
Authors: Lopez Anthony , Fellers Carl R. , Powie William D.
Published: December 2018

Freezing at temperature below −6° C (21°F) produces irreversible physico- chemical changes (gelation) in egg yolk. Colloid milling of yolk inhibited gelation to a large extent. None of the many chemical substances examined inhibited gelation and produced a yolk of normal flavor. Very quick freezing combined with rapid thawing had a pronounced gelation inhibiting effect. Frozen shell eggs that were defrosted by dielectric heating did not thaw uniformly.
COLIFORM DENSITIES IN PASTEURIZED DAIRY PRODUCTS
Authors: Archambault Jacques
Published: December 2018

The sanitary significance of low coliform densities of pasteurized dairy products and the importance of using laboratory methods sufficiently sensitive to detect such densities are stressed. A comparative study of common solid media and brilliant green bile broth reveals frequent failure of solid media, as usually employed, to yield typical colonies in cases of gross coliform contamination and the superiority of the tube method for examining pasteurized samples with low coliform densities.
THE COLIFORM BACTERIA OF STRAWBERRIES*
Authors: Mundt J. Orvin , Shuey G. A. , McGarty Ivan C.
Published: December 2018

The positive presumptive tests obtained on the examination of strawberries undergoing processing for freezing are generally caused by Gram negative bacteria indigenous to plants and to the soil. The bacteria produce gas at the expense of the sugars naturally present in the berries. Washing the berries in chlorinated water or in water containing detergents does not eliminate the microorganisms. The incidence of coliform bacteria appears to be associated with dirty fruit, and soft and unsound fruit. A greater number of positive presumptive tests are obtained with lauryl tryptose broth than with brilliant green bile 2 percent broth. The former medium is more efficient in detecting the organisms of human and of animal origin.
THE EFFECT OF THE INCUBATION TIME AND TEMPERATURE ON THE DETERMINATION OF PSYCHROPHILIC BACTERIA IN MILK BY THE AGAR PLATE METHOD1*
Authors: Boyd J. C. , Smith C. K. , Trout G. M.
Published: December 2018

A study has been made of the effect of incubation time and temperature on the determination of psychrophilic bacteria in milk.

The incubation of agar plates at 10° C resulted in the detection of a group of thermoduric organisms which was not found when agar plates were incubated at 5° C. These organisms are not considered to be true psychrophiles.

Bacterial counts on milk obtained using the 5° C and 10° C incubation temperatures did not coincide regardless of the incubation period. The counts obtained using the 10° C incubation temperature were always higher than those obtained at 5° C for a similar period.

Maximum bacterial counts on milk samples stored at 5° C for 10 days or less were not obtained in less than 20 days when the agar plates were incubated at 5° C.
RELATION BETWEEN REDUCTION TIMES AND PLATE COUNTS OF MILK BEFORE AND AFTER PASTEURIZATION
Authors: Johns C. K.
Published: December 2018

The correlation between methylene blue and resazurin (triple reading) reduction times and the plate count before and after laboratory pasteurization has been studied. Both dye tests gave closely comparable “r” values. These were higher during the warmer months, especially for thermoduric bacteria. Although both tests were effective in detecting excessive numbers of these organisms, their efficiency was lower during the cooler weather.
PEN STABLING*
Authors: Schacht F. L.
Published: December 2018

The upsurge of interest in New York State in pen stabling or the loose housing of dairy cattle prompted the New York State Health Department to make an experimental study of performance under field conlitions. Five years of observation on a hundred pen-stable and comparison conventional-stable dairy farms led to the conclusion that “it is now possible to accept the loose-housing of dairy cattle as a normal part of the dairy industry.”
HOW TO CARE FOR YOUR STAINLESS STEEL EQUIPMENT
Authors: Jacobsen D. H.
Published: December 2018

The author points out numerous causes of damage to stainless steel equipment, especially rough handling, controled heating of the surfaces, proper cleaning procedures, handling of water deposits and discoloration, detergents and disinfectants, and a code of “don'ts.”
PROCEDURE FOR THE SEPARATION, DETECTION, AND IDENTIFICATION OF THE MORE COMMON VEGETABLE GUMS IN DAIRY PRODUCTS, WITH SPECIAL REFERENCE TO ALGINATES
Authors: Bundesen Herman N. , Martinek Mathew J.
Published: December 2018

A procedure is presented for detecting the more common vegetable gums in dairy products. Alginates are separated, in the presence of other gums, by precipitation as algenic acid and redissolving from the protein precipitate with a saturated solution of magnesium sulphate. Alginates are identified by their color reaction with ferric sulfuric acid reagent. The characteristics and test reactions to aid in the detection and differentiation of other gums are given. The various gums can be idenitied in concentrations as low as 0.1 gram per 100 grams of product.
BACTERIOLOGICAL STUDIES OF A FARM BULK MILK HANDLING SYSTEM1,2
Authors: Marth E. H. , Hunter J. E. , Frazier W. C.
Published: December 2018

Studies were conducted on the bacteriology of a farm bulk milk handling system. The sanitary condition of two bulk cooling tanks was tested by the swab-contact method. Milk samples were taken under various conditions of storage to determine the time of agitation required to permit representative sampling for bacteriological testing. The milk was sampled for bacteriological analysis after one and two days of storage in the bulk tanks to determine the effect of every-other-day pickup. The milk was sampled at the farm and at the dairy plant to determine the effect of tanker transportation.

Results from these studies indicated that the flat open surfaces of the cooling tanks were generally cleaned in a satisfactory manner but that valves required special care in cleansing. Ninety seconds of agitation permitted representative sampling for bacteriological tests under all test conditions. Neither every-other-day pickup nor tanker transport adversely affected milk quality in the system being studied.
THE MILLIPORE FILTER TECHNIQUE IN THE DAIRY INDUSTRY*
Authors: Barber Franklin W. , Burke Carroll P. , Fram Harvey
Published: December 2018

The Millipore Filter technique is a new method for the concentration, removal, and enumeration of bacteria in liquids and air. Its application to the evaluation of the sanitary condition of pipe lines cleaned in place is discussed, together with other possible applications to water, milk, and food bacteriology. This procedure will be a valuable tool in quality control and bacteriological research.
CHANGES IN THE TENTH EDITION OF STANDARD METHODS FOR THE EXAMINATION OF DAIRY PRODUCTS*
Authors: Black Luther A.
Published: December 2018

Methods for extraneous matter and vitamin determinations have been omitted and new material added on growth inhibitors, detection of psychrophilic and thermoduric bacteria, improved sampling procedures for milk in tanks or vats, and for gassed or pressurized creams. Changes in microbiological methods include milk tree plating agars and use of metal 0.01 ml. transfer syringes and 3 alternative staining procedures in the direct microscopic methods. Numerous revisions or modifications made in other bacteriological and chemical procedures are reviewed.
THE NEW PLATE COUNT MEDIA IN ROUTINE PLATE COUNTS ON MILK*
Authors: Barber Franklin W. , Fram Harvey , DeBaun Robert M.
Published: December 2018

A number of experiments were carried out to investigate the differences in bacteria counts on milk samples when the new “milk-free” plating media were compared with the old standard TGEM medium. Variations in type of milk, raw or pasteurized; grade of milk; high or low quality, incubation temperature and laboratory technique were included in these studies. The results obtained are similar to other reported comparative studies. It is likely that over on extended period the average counts with the new media will compare favorably with the old medium.
GETTING THE MOST OUT OF DAIRY EQUIPMENT*1
Authors: Hall Carl W.
Published: December 2018

To hold the cost of products sold at a competitive level in face of rising prices, it is necessary that production costs be held to a minimum. The first major field of reduction of production costs is in labor costs.

In order to get the most out of dairy equipment labor must be properly used. When the time requirements of a job are reduced by improving the method, the worker must be gainfully employed at some other assignment. There are beneficial changes which provide leisure, add to the comfort of the worker, and reduce the hazards of his work. Changes in plant equipment arrangement may be made even though they are not justified on a purely economical analysis.

The paper presents principles, with applications, which can be followed in each plant to improve the work method and decrease time requirements.
COMPARISON OF ESCHERICHIA COLI AND STREPTOCOCCUS FAECALIS AS A TEST ORGANISM TO DETERMINE THE SANITARY QUALITY OF FOOD1 PART I
Authors: Allen C. H. , Fabian F. W.
Published: December 2018

Since the discovery of the role that bacteria play in disease, a search has been made for a suitable organism that would be indicative of dangerous bacterial contamination in food. Early work with pathogenic bacteria indicated that they would not be suitoble to serve this purpose since they were hard to isolate, were too fastidious, and died off quickly under conditions favorable for keeping food. For these and other reasons the search turned to other bacteria associated with pathogenic bacteria but which were hardier and easier to work with and identify. Fullfilling these requirements were two organisms, E. coli and Strept. faecalis, normal inhabitants of the intestinal tract and associated with many pathogenic bacteria especiallv the enteric bacteria which ore responsible for many food outbreaks. Today the presence of moderate numbers of these organisms is not considered a sure sign of dangerous contamination but rather of possible contamination. Their presence indicates that a search for the cause of the contamination should be made.
AN ECONOMIC ANALYSIS OF THE BULK MILK COLLECTION SYSTEM*
Authors: Baum E. L. , Pauls D. E.
Published: December 2018

Greater investments in farm storage and refrigeration equipment are necessary for farmer participation in a bulk milk procurement program. Economies in operational costs are effected in the collection and receiving point procedures which more than offset the relatively greater costs of farm bulk storage and refrigeration. Marked economies may be secured by increasing the relative utilization of the capacity of the storage facilities. Receiving room costs per hundredweight of milk under a 100 percent bulk procurement operation are significantly lower than a 100 percent can system.

Cost efficiencies which may be effected under a bulk milk handling program are closely associated with (a) average daily volume per producer, (b) sound route planning (proper route length and route volume), (c) frequency of collection, and (d) securing a proper technical balance in the equipment necessary to service the route.
BACTERIOLOGICAL INVESTIGATIONS ON FROZEN STUFFED POULTRY0
Authors: Esselen W. B. , Levine A. S.
Published: December 2018

The aerobic, anaerobic, and putrefactive anaerobe populations in the dressing of frozen stuffed chickens showed no significant changes during storage of the chickens for 12 months at —10°F. Packaging material appeared to have no significant effect on the bacteria content of the dressing. During thawing and holding at room temperature, frozen stuffed chickens had a marked increase in aerobic and anaerobic bacteria counts after 20 hours. This was accompanied by an increase in acidity and the development of off-odors. Spores of a putrefactive anaerobe inoculated into the stuffing prior to freezing showed no evidence of germination and growth under this condition. The biological picture seemed to be unaffected by packaging material.
PROGRESS ON QUALITY CONTROL IN THE EVAPORATED MILK INDUSTRY
Authors: Flake J. C.
Published: December 2018

Accomplishments of the Sanitary Standards program of the evaporated milk industry are reviewed. Success of this program is indicated by acceptance by other agencies, quality of field work, farm sanitation, milk quality, plant sanitation, and support of the industry. The Sanitary Standards Code is under continuous review, and amendments are adopted as needed. The program is supervised by a Sanitary Standards Committee, composed of industry officials, and is administered by a staff of trained sanitarians.
A COMPARISON OF THE EFFECT OF FOUR MILKING MACHINE CLEANING AND SANITIZING PROCEDURES ON THE STANDARD PLATE COUNT OF RAW MILK1
Authors: Watrous G. H. , Kesler E. M. , Atherton H. V.
Published: December 2018

A study of four milking machine washing and/or sanitizing methods indicates that an adequate washing procedure using the proper alkaline detergent, coupled with dry storage and a warm water rinse before use was as satisfactory as chlorine sanitizing, the use of a quaternary ammonium cleaner sanitizer, or lye rack storage. The plate counts obtained on milk where machines were thus treated showed no statistical difference attributable to the method employed.
THE PROBLEM OF FALSE COLIFORM COUNTS ON FRUIT ICE CREAM1
Authors: Barber Franklin W. , Fram Harvey
Published: December 2018

A study of coliform tests on fruit ice cream has shown that there are organisms other than coliforms present in the ice cream which give positive test results. Investigations on the source, types, and reactions of the bacteria involved indicate a need for confirmed coliform tests and caution in the interpretation of coliform test results on fruit ice cream.