bluuebunny/crossref_metadata_2025 huggingface dataset:
PHYSICOCHEMICAL AND BACTERIOLOGICAL ASPECTS OF PRESERVED MILK SAMPLES AND THEIR EFFECT ON FAT PERCENTAGE AS DETERMINED WITH THE MILKO-TESTER1
Authors: Minzner Raymond A. , Kroger Manfred
Published: December 2016

Milko-Tester results decrease as a milk sample ages before analysis. Since no fat is physically removed, this phenomenon could be termed apparent fat loss. Reasons are advanced why the Milko-Tester shows lower results on stored samples. Bacteria counts, oiling-off determinations, and acidity titrations were made on preserved milk samples to show their possible relationship to apparent fat loss. It is believed that changes in fat globule membrane material are key factors that affect the optical properties utilized by the Milko-Tester and are responsible for depressed fat percentages. High initial bacteria count may be the major and primary factor responsible for apparent fat loss in preserved samples held at room temperature. Bacteria have been demonstrated to grow in the presence of potassium dichromate preservative. Under certain conditions preserved milk samples showed no apparent fat loss and could be tested accurately with the Milko-Tester up to 20 days.
RECOVERY OF COXSACKIEVIRUS B5 FROM STORED LETTUCE
Authors: Konowalchuk J. , Speirs J. I.
Published: December 2016

Coxsackievirus B5 was recovered from laboratory-contaminated lettuce, after storage at 4 C, by washing with phosphate-buffered saline containing 1% fetal bovine serum at pH 8. Water was less efficient as a wash. No loss of virus occurred when contaminated lettuce was stored for 16 days under moist conditions, but a first-order inactivation took place during storage under dry conditions.
RECOMMENDED PROCEDURES FOR PREPARATION AND VENDING OF BARBECUED MEATS COOKED IN ROTISSERIES
Authors: Todd E. , Erdman I. , Pivnick H.
Published: December 2016

Meat and poultry to be barbecued in a rotisserie should be unfrozen or defrosted. They should be cooked until the slowest heating portion is at least 140 F (60 C) as determined by a thermometer and held thereafter at 140 F or higher, or 40 F or lower in cabinets fitted with readily visible thermometers. The packaging material for cooked products should have imprinted: store at 140 F or higher, or 40 F or lower. Recontamination of cooked products can be minimized by: disinfection of equipment, avoidance of contact by cooked product with surfaces contaminated by raw product, personal hygiene, and adequate instruction and supervision of personnel who operate equipment and vend merchandise.
PHYSICAL-CHEMICAL TREATMENT OF WASTE EFFLUENTS FROM CANNING OF LEAFY GREEN VEGETABLES
Authors: Bough Wayne A.
Published: December 2016

Suspended soilds in waste effluents from the canning of leafy green vegetables were effectively reduced by segregation and separate physical-chemical treatment of the unit wastes. Turbidity in the dunker washer effluent from spinach was reduced by treatment with 0.04 mg of an anionic polymer per liter at pH 4.0. The most concentrated effluent (from the tumbler fillers) contained 11% of the total suspended solids load and 16% of the COD in only 1.3% of the waste water flow. Treatment with 20 mg cationic polymer per liter, 80 mg ferric sulfate per liter, and 2 mg anionic polymer per liter reduced the suspended solids concentration from 1,348 mg/l to 63 mg/l—a reduction of 95%. The tumbler filler effluent from turnip greens and diced roots was treated on a pilot-scale with 70 mg cationic polymer per liter, 80 mg calcium chloride per liter and 10 mg anionic polymer per liter to reduce the suspended solids from 1,148 to 140 mg/l The composite effluent from canning of turnip greens and diced roots was treated with polymeric flocculating agents and activated carbon in a physical-chemical treatment system. The suspended solids concentration was reduced by 92% and the COD by 19% through flocculation and settling. The clarified effluent was applied to a downpass column of activated carbon which adsorbed 89% of the COD applied.
THE INFLUENCE OF TIME AND TEMPERATURE OF INCUBATION ON THE PLATE COUNT OF MILK1
Authors: Roughley F. R. , Johns C. K. , Smith K. L.
Published: December 2016

The geometric mean bacterial count of 131 raw milk samples, using plates incubated 48 h at 30 C, was 15% higher than the geometric mean when the bacterial counts were determined at 32 C incubation. When 72 h of incubation were used, the geometric mean of samples using the lower incubation temperature was 20% higher. The mean for all 72-h raw milk counts was 31% higher than that for 48 h counts. There was no significant difference between geometric means of 51 pasteurized milk samples using plates incubated at 30 or 32 C after 48 h incubation. After 72 h of incubation, the geometric mean obtained at 30 C was 10% higher. For all 72-h counts on pasteurized milk the mean was 55% higher than for 48 h. A number of both raw and pasteurized samples showed little or no increase in count following Preliminary Incubation at 12.8 C for 18 h while others “blew up” to high levels, suggesting undesirable contamination. The International Dairy Federation procedures tended to reflect the latter better than the SPC.
COMMERCIAL STERILIZATION AND ASEPTIC PACKAGING OF MILK PRODUCTS
Authors: Aggarwal M. L.
Published: December 2016

Milk is nature's most nearly perfect food and to utilize its nutritive values milk must be free from all pathogenic microorganisms. Pathogenic bacteria present, if any, in raw milk supplies are destroyed by the pasteurization process. Milk and its fluid products, so treated, possess on an average of 7–10 days shelflife, which in modem sophisticated distribution systems, is not adequate. Commercial sterilization in conjunction with aseptic packaging extend the shelflife of milk products to 90+ days. These products, excellent in performance, are not yet popular in the dairy case but, if consistent efforts are continued for their promotion, will win consumer's confidence. Increasing application of the sterilization process in the dairy industry has prompted marketing of numerous types and brands of sterlilizing equipment. Every sterilization operation, due to differences in equipment and range of products manufactured, is faced with various problems in commercial applications of the process. Besides technical problems, label declaration and mode of distribution of these products cause legal complications in many areas of this country. Furthermore, no definition for commercially sterilized milk products aseptically packaged in flexible containers has been officially established by federal, state, and local regulatory agencies. Regardless of problems and challenges in commercial application of the sterilization process in the milk industry, potential opportunities in this country for milk products, thus processed, are great.
OPPORTUNITIES UNLIMITED1
Authors: Lane William B.
Published: December 2016

Recent surveys show that there are unlimited opportunities in the food, dairy, and regulatory agency fields. An entire new food product development program has started with the space age. It has become imperative to consider anew universal nutrition problems. Industry and educational institutions, as well as the individual himself have a responsibility to develop present opportunities through recruitment programs, training programs, research projects, and incentive plans. The future holds higher technological demands which must: be developed to meet the food needs of the world's population.
PRELIMINARY STUDY TO DETERMINE THE FEASIBILITY OF USING A 0.20-INCH DIAMETER DISK TO MEASURE SEDIMENT IN FLUID MILK
Authors: Wright Earl O. , Hotchkiss Donald K. , Clark Warren S.
Published: December 2016

A preliminary collaborative study was done to determine whether laboratory personnel could grade raw milk for sediment content using 0.20-inch diameter as well as 0.40-inch diameter sediment disks. The 0.40-inch disk presently is used for grading sediment in mixed bulk milk samples. Technicians in 10 separate laboratories made 800 determinations (80 per laboratory) of known sediment amounts on 20-inch and 0.40-inch diameter standard sediment disks; 225 (63.7%) of 400 determinations made on the 0.20-inch diameter disk were graded accurately, whereas 187 (46.8%) of the 400 determinations made on the 0.40-inch diameter sediment disks were graded correctly. Based on these results, it is recommended that photoprint standards be developed for 0.20-inch diameter sediment disks and that a further collaborative study be undertaken.
PERFORMANCE AND MORPHOLOGY OF KLUYVEROMYCES FRAGILIS AND RHODOTORULA GRACILIS GROWN IN COTTAGE CHEESE WHEY
Authors: Mickle J. B. , Smith Wanda , Halter Diana , Knight Sue
Published: December 2016

The overall objectives of this research were to find practical methods of cottage cheese whey disposal, and economical methods of recovering usable products from the whey. The specific purposes of this study were: (a) to determine whether Kluyveromyces fragilis could reduce the COD of cottage cheese whey more efficiently than in previous trials, (b) to attempt adaptation of Rhodotorula gracilis to lactose, and (c) to describe the morphology of the adapted Rh. gracilis culture. K. fragilis reached maximum cell numbers in approximately 7 h, with initial inocula of 1 × 108 cells/ml. At this rate of inoculation, the COD of cottage cheese whey was reduced 82 ± 2% in 10–11 h, and 93 ± 2% in 24 h, a greater reduction than reported by most authors. Rh. gracilis was adapted to utilize lactose as its sole carbon source by successive transfers on lactose agar. Photomicrographs of this adapted Rh. gracilis culture showed morphology similar to that reported in the literature when the yeasts had been grown on other media.
Effect of the Postmilking Teat Dip “Bovadine” on the Incidence of Staphylococcus aureus and Mastitis1
Authors: LANGLOIS B. E. , PYLES W. M.
Published: December 2016

The University milking dairy herd was divided into two groups according to breed. Diagonally opposite teats of each cow were dipped with “Bovadine” after each milking. The remaining two teats served as controls. The Wisconsin Catalase Test, Wisconsin Mastitis Test, and Direct Microscopic Somatic Cell Count were used to detect incidence of mastitis in composite samples from dipped and control teats. Samples of milk were plated on Baird-Parker Agar to detect staphlococci. The postmilking teat dip caused a 31.4% reduction in new cases of mastitis and 42.3% reduction in staphylococcal infections during the 19 months of the study. The teat dip caused a reduction in new cases of staphylococcal infections and in number of quarters infected with mastitis; however, these reductions were non-significant. The WMT had the highest correlation when compared with all the other tests used to detect mastitis. Results indicated that the WMT would be the best single test to use to detect cows with mastitis.
Distillate From Milk Can Affect Growth and Activity of Streptococcus lactis1
Authors: KULSHRESTHA D. C. , MARTH E. H.
Published: December 2016

Raw whole milk was processed under vacuum at 60, 68.3, or 76.6 C and distillate (5 ml/100 ml of milk) was collected in cold traps. Unprocessed and processed samples of milk were autoclaved, steamed, or heated in a waterbath at 60, 68.3, or 76.6 C. Each heated processed milk was subdivided into two portions; distillate (5:95) was added to one portion and distilled (in glass) demineralized water (5:95) was added to the other. All samples were inoculated with Streptococcus lactis 4175 and incubated at 22 C. Growth and activity of S. lactis were monitored by determining the number of organisms, pH, and titratable acidity after 0, 4, 7, 10, and 13 h of incubation.

Distillate collected at 60 C slightly retarded growth of S. lactis in steamed milk. Both growth and activity of this organism were reduced when distillate collected at 68.3 C was added to autoclaved and waterbath-treated (68.3 C) milk; this was not true for steamed milk. When milk was processed at 76.6 C, the resultant distillate had only a very slight effect on behavior of S. lactis in autoclaved milk. In steamed milk, although its generation time was unaffected, acid production by S. lactis was enhanced when the distillate was added. When processed milk was heated at 76.6 C, distillate collected at 76.6 C caused a slight increase in the generation time of S. lactis.
Betalaines as Colorants in Dairy Products1
Authors: PASCH J. H. , von ELBE J. H. , SELL R. J.
Published: December 2016

Color in foods is one of the most important attributes and is subject to great changes that are not easily controlled. Therefore, to control appearance of food, artificial dyes often need to be added. In recent years the safety of artificial dyes has been questioned and, as a result, their use in the future will be limited if not eliminated. It is for this reason that interest has developed in obtaining pigments from natural sources. The red beet is a rich source of pigments, which warrant investigation in dairy products. In addition, beet powder is permitted as a colorant under the 1960 Color Additive Amendment. The term betalaine refers to the class of pigments found in the beet which contains both betacyanines (red) and betaxanthines (yellow). The betanine content (major red pigment) in beets is in excess of 100 mg/100 g fresh weight and juice concentrates and powders available range in dye content between 0.2 and 1%. Use of betalaines as colorant and color stability of betalaines in yogurt, ice cream, and sherbet has been evaluated. Subjective and objective color values were measured and, as an example, yogurt colored with 45 ppm pigment, calculated as betanine, was judged to compare favorably with a black cherry shade.
A Sampling Device for Aseptic Portioning of Pasteurized Milk1
Authors: MULL L. E. , SMITH K. L. , RICHTER R. L.
Published: December 2016

Pasteurized milk poured from its original container into smaller sterile containers showed evidence that contamination occurred during the pouring process. A simple vacuum sampling apparatus was devised to transfer, aseptically, milk from the original container to smaller containers. Uniform counts and shelf-life determinations were obtained from subsamples using the vacuum apparatus.
Induction of Prophage in Lactic Streptococci Isolated from Commercial Dairy Starter Cultures1
Authors: PARK CHANHO , McKAY L. L.
Published: December 2016

Twelve commercial dairy starter cultures were examined for presence of lysogens by treating isolated strains with ultraviolet irradiation or mitomycin C. Induction of lysis in isolates from nine of the 12 commercial cultures suggested the presence of lysogenic strains. No indicator organisms were detected, but presence of phage was confirmed by electron microscopy in two of the Streptococcus cremoris isolates from the commercial cultures. The results confirm that some commercial dairy cultures produced in the United States contain phage-harboring strains.
Atomic Spectroscopic Determination of the Sodium Content of Cheese Solubilized with a Mixture of Ammonium Hydroxide and Methyl-Iso-Butyl Ketone
Authors: MAURER L.
Published: December 2016

A study was done to investigate the usefullness of a rapid digestion procedure for the determination of the salt content in cheese. This procedure compared favorably with values obtained from wet-ashed samples. The coefficient of variation of the suspension procedure was 3.3% and the mean recovery of added salt solutions was 100.7 ± 4.5%.
The Microbial Flora of Rock Shrimp-Sicyonia brevirostris
Authors: KOBURGER J. A. , NORDEN A. R. , KEMPLER G. M.
Published: December 2016

The microbial flora of rock shrimp (Sicyonia brevirostris) taken off the East Coast of Central Florida was studied. Gram negative bacteria, particularly the Flavobacterium-Cytophaga group, represented most organisms isolated from the fresh shrimp. Gram positive organisms were found in greater number after iced storage, with Planococcus increasing from 10% of the isolates on fresh shrimp to 40% on the red samples. Examination of the fungal population showed only yeasts to be present, with members of the genus Rhodotorula being the only survivors of iced storage.
Collecting and Handling Milk Samples
Authors: BARNARD SIDNEY E. , GLASS EDWARD D.
Published: December 2016

Accurate quality and compositional test results depend on representative samples and proper analysis. Proper sampling and handling are essential to prevent contamination and to maintain temperatures between 33 and 40 F. Representative samples must be delivered to the laboratory in good condition to insure the reliability of quality and compositional tests.
Some Functional Properties of Succinylated Proteins from Fish Protein Concentrate
Authors: CHEN LI-FU , RICHARDSON T. , AMUNDSON C. H.
Published: December 2016

Fish protein concentrate (FPC) prepared from hake extracted with hot isopropanol was partially solubilized by succinylation with succinic anhydride followed by heating at pH 9 for 30 min. The yield was 73% of the FPC, and the degree of succinylation of this protein isolate was 90%. FPC was also extracted at a high pH of 11.5; the yield was approximately 50%. Racemization was not detected in either the succinylated protein or the protein extracted at high pH. Pancreatin digestion of protein isolates resulted in release of 4.1 and 41.5% of the total lysine from succinylated fish protein and fish protein extracted at high pH, respectively, indicating a low apparent digestibility for the succinylated protein. The isoelectric point of succinylated fish protein was about 4, whereas that of fish protein extracted at high pH was about 5. Furthermore, fish protein extracted at high pH was relatively soluble below pH 4. Succinylated fish protein generally had a greater emulsion capacity and stability than did fish protein extracted at high pH which in turn had a greater emulsion capacity and stability than did gelatin. Addition of carboxymethyl cellulose decreased stability of the emulsion, but increased the emulsion activity. Succinylated fish protein formed a strong cheese-like curd upon quiescent acidification, whereas fish protein extracted at a high pH formed a very fragile curd. With addition of calcium ion, the curd tension of succinylated fish protein decreased, and the texture of the curd was smoother. Calcium ion precipitated the fish protein extract at high pH.
Efficacy of a Commercial Iodine-In-Oil Teat Dip
Authors: SCHULTZE W. D. , DOWLEN H. H. , MOORE E. D. , CASMAN ELIZABETH , OWEN J. R.
Published: December 2016

A nationally marketed product for dipping cows' teats after each milking was tested for efficacy in preventing new intramammary infection. Teats on one side of the udder of 150 Jersey cows were dipped routinely for 3 months in the elemental iodine-in-oil product at 0.5% iodine concentration and then for 3 months in the product at 1.0% iodine. The opposite teats served as undipped controls. Intramammary infection was determined by evaluation of monthly quarter foremilk samples. At the higher iodine concentration, use of the teat dip had no effect on incidence of new infection; at the lower concentration, it was associated with an increase in new infection by Staphylococcus aureus (P<0.05).
Extraction of Protein from Mechanically Disrupted Freeze-Dried Brewer's Yeasts
Authors: TU C. , FARNUM C. , CLELAND J.
Published: December 2016

Protein was extracted from mechanically disrupted brewer's yeasts with an alkaline aqueous solution. Treatment parameters such as pH, solvent-to-yeast ratio, temperature, and time were varied to establish optimum conditions for protein extraction. The pH was found to be the major single factor affecting yield of extractable protein as determined by the biuret method. Maximal and minimal protein solubilities were observed at pH 12 and 4.5, respectively. Under conditions for optimum extraction, the yield of extracted protein was 68.2%. Protein concentrates prepared from brewer's yeast under the selected extraction conditions were analyzed for their content of protein, ribonucleic acid, crude fat, ash, and essential amino acids.
Treatment of Raw Milk Wastes by a Multi-Stage Biological System
Authors: SULLINS JOHN K. , ARLEDGE WILLIAM L. , RICCI EUGENE V.
Published: December 2016

The Bristol, Virginia Division of Dairymen, Inc. is a storage and transfer operation for raw milk. As production increased and effluent quality regulations become more stringent, waste treatment progressed from land irrigation, to a two-stage biological system to the present four-stage biological system including: (a) full mixed anaerobic; (b) facultative-high rate trickling filter and non solids controlled aeration; (c) quiescent anaerobic; and (d) facultative-high rate trickling filter and activated sludge.

Treatment efficiencies were:
Characterization of Waste Loads from Unit Processes of a Commercial Potato Canning Operation
Authors: BOUGH WAYNE A.
Published: December 2016

Characterization of waste loads from unit processes in a commercial potato canning operation revealed that the lye peeler and reel washer which removed the peel accounted for approximately 95% of the total load of total solids, suspended solids, volatile solids, COD, and BOD, and for 46% of the total wastewater flow. The total loads of suspended solids, COD, BOD, and wastewater from this relatively large plant were 65.2 lb/ton, 88.4 lb/ton, 54.7 lb/ton, and 2,950 gal/ton of raw product processed respectively. The BOD and wastewater loads from this plant were significantly less than those reported previously for a smaller operation. Results on unit waste loads serve to better define the standard raw waste load from potato canning as the sum of the unit processes.
Status of DDT in Milk From Cows Fed Apple Pomace
Authors: WALTER R. H. , BOURKE J. B. , SHERMAN R. M. , CLARK R. G. , SMITH S. E. , LAKE G. B.
Published: December 2016

Two groups of five dairy cows each were fed an identical ration, with the exception of a 10% substitution of dried apple pomace (containing 0.06 ppm DDT) for corn. Milk samples were collected periodically for 15 weeks, and composite samples for each group were analyzed for milkfat and DDT. There was no significant difference in DDT content of milkfat between the control group and the experimental group, nor was there a significant correlation between milkfat percentage and DDT.
Prevention of Churning During Shipment of Dairy Herd Improvement Milk Samples1
Authors: MOYES D. V. , ELWOOD R. D. , BARNES W. J. , RICHARDSON G. H.
Published: December 2016

Polystyrofoam shipping containers used in some DHI central milk testing programs were inadequate to keep fifty 28.3-ml milk samples below 10 C for 1 h when transferred into air at 25 C. Initial milk temperature was 4.4 C. Forty samples in a modified shipping container, packed with 850 g of ice, were at 17 C in 24 h. Unless refrigerated shipment can be assured, samples in plastic bags, sealed to eliminate air, should be adopted to minimize fat losses from churning as measured by a Mark III Milko-Tester. Fat losses increased with increasing air space in containers, absence of dichromate preservative or phosphate additives, and agitation above 10 C. Churned fat losses were greater in mishandled Jersey milk (high fat) than in Holstein milk (low fat) samples.
Status of DDT in Apple Pomace for Dairy Feeding
Authors: WALTER R. H. , BOURKE J. B. , SHERMAN R. M. , DOWNING D. L. , GEORGE ELMER , KARASZ A. B. , POLLMAN ROGER
Published: December 2016

The DDT content of apple pomace in New York State has been found to be well below FDA's action limit of 0.5 ppm in and on livestock feed ingredients. In view of the uncertainty of DDT transfer to milk at such low concentrations in feeds, recommendations on its use as an energy source in dairy rations can only be based on actual feeding studies. These have been preceded by residue analyses which have established the probable, perennial limits of DDT in pomace at 0.18 ± 0.08 ppm.
Microwave Pasteurization of Milk
Authors: JAYNES H. O.
Published: December 2016

Pasteurization of milk was accomplished using microwaves (2450 MHz) as the energy source in a continuous heating apparatus with two-stage regeneration. Treatment was 72 C for 15 sec. Adequacy of pasteurization was measured by phosphatase tests and bacterial plate counts and results were compared to those of controls treated 62.8 C for 30 min. A triangle taste panel found no significant difference between microwave pasteurized milk and the control.
Inactivation of Poliovirus 1 and Coxsackievirus B-2 in Broiled Hamburgers
Authors: SULLIVAN R. , MARNELL R. M. , LARKIN E. P. , READ R. B.
Published: December 2016

Thermal stability of two enteroviruses, poliovirus 1 and coxsackievirus B-2, inoculated into ground beef patties was investigated using household broiling procedures. Internal temperatures during cooking were monitored by thermocouples placed in the centers of patties. The appearance of the centers of hamburgers correlated with the temperatures reached: red-pink-rare, 60 C (140 F); pink-brown-medium, 71 C (160 F); and brown-well-done, 76.7 C (170 F). Cooked and uncooked virus-inoculated patties were assayed for viral plaque forming units produced in Vero monkey kidney cell cultures. No viruses were detected in patties cooked to 60 C (140 F) and held at room temperature for 3 min. However, virus was recovered from 8 of 24 patties cooked to 60 C (140 F) and immediately cooled to 23 C (74 F). No viruses were detected in patties heated to 71 C (160 F) or 76.7 C (170 F) internal temperatures. Results indicate that the cooking time and temperatures used to prepare rare hamburgers wherein the center meat remains red may not be sufficient to inactivate viruses that might be present in the sample especially if the hamburger is consumed or cooled within 3 min of cooking. When frozen or partially defrosted patties are cooked, extensive external cooking can occur with little or no visible change in the coloration of the center meat.
A Retailer's Experience with the Oregon Bacterial Standards for Meat
Authors: WINSLOW ROBERT L.
Published: December 2016

The Oregon retail food industry's experience with bacterial regulations on meats serves as the basis for questioning: (a) the effectiveness of such an approach in reducing public health hazards; (b) the technical feasibility of such standards in relation to current practices of the entire meat industry (including packer, breaker, and distributor); and (c) the feasibility of administering such a regulation in an effective compliance program. As recounted herein, specific compliance programs instituted by Safeway Stores, Inc. have reduced the percentage of lots of ground beef exceeding Oregon Escherichia coli standards from 50% to about 30%. Oregon arrest and conviction records seem to indicate the industry is not currently able to meet the state's standards consistently and that the courts may not be entirely convinced of the validity and/or significance of the charges. Inability of current procedures to inform store managers of E. coli counts before sale of product, presence of E. coli on carcasses at time of receipt at breaking plants, and the inherent variability of the MPN technique are cited as weaknesses of the enforcement program.
Predominant Psychrotrophic Bacteria on Fresh and Aged Ground Beef and Antelope
Authors: SMITH F. C. , ADAMS J. C. , FIELD R. A.
Published: December 2016

Predominant psychrotrophic bacteria on fresh and aged ground beef and antelope were identified. In addition, psychrotrophic bacteria were enumerated. The predominant bacteria on ground beef and antelope were similar. A change in the predominant bacteria before and after aging was noted.
A Collaborative Study of the Microtiter Count Method and Standard Plate Count Method for Viable Cell Count of Raw Milk
Authors: FUNG DANIEL Y. C. , DONAHUE ROBERT , JENSEN JANE P. , ULLMANN WILLIAM W. , HAUSLER WILLIAM J. , LaGRANGE WILLIAM
Published: December 2016

The Microtiter Count method was compared with the Standard Plate Count (SPC) method in four different laboratories. An unamended as well as a modified procedure were used. Statistical analysis showed that at the 95% confidence limit the amended procedure was reliable compared with the SPC for making a viable cell count of raw milk. The Microtiter Count method was credited with savings of time, space, and material. However, the operator needs some practice and comparative testings before using the method for routine analysis.
Microbiology of Israeli Pickled Cheese
Authors: YANAI Y. , ROSEN B. , PINSKY A. , SKLAN D.
Published: December 2016

Bacteriological and chemical parameters of ripe Israeli pickled cheese were highly correlated in cheese and pickle (brine). Lactobacilli were found in large numbers in commercial cheese. Sodium chloride concentration appeared to control the total viable population, the lactobacilli, and the amount of lactic acid produced. Coliform bacteria and enterococci were unaffected by the sodium chloride concentration found, but were affected by lactic acid. Numerical relationships between the above findings are given.
The Public Health Implications of Larval Thynnascaris Nematodes from Shellfish1,2
Authors: NORRIS DONALD E. , OVERSTREET ROBIN M.
Published: December 2016

Nematodes of the genus Thynnascaris, which as adults parasitize fishes and as larvae occur in fishes and invertebrates, are reviewed with emphasis on their possible public health implications. Reported invertebrate hosts include a variety of species in seven phyla; eight new host records are reported here. At least three types of larval Thynnascaris occur in shrimp of North and Central America and may infect as many as 80% of some size-groups of commercial penaeid shrimp. Reviewed and presented information indicate that larvae of Thynnascaris, like those of anisakine ascaridoids, are killed by usual methods of food processing and preparation. Unlike anisakine larvae, most types of larval Thynnascaris tested fail to infect experimentally inoculated laboratory mammals. However, larvae of Thynnascaris aduncum have been implicated, but not confirmed, as agents of human gastrointestinal eospinophilic granulomata in France, and data are presented showing that a type of larval Thynnascaris from the cutlassfish, Trichiuris lepturus, possibly identical to a type from the brown shrimp, infects and produces gastrointestinal lesions in the mouse.
Incidence and Levels of Bacillus cereus in Processed Spices
Authors: POWERS EDMUND M. , LATT THOMAS G. , BROWN TERRANCE
Published: December 2016

Spices purchased by the Army, Navy, Marines, and Air Force were tested for incidence and levels of Bacillus cereus. One hundred and ten processed spices, including bay leaves, red pepper, chili powder, cinnamon, garlic powder, mustard powder, and oregano were tested. Bacillus cereus was found in 53% of the spices and counts ranged from 50 to 8500 per gram. Eighty-nine percent (88/99) of the isolates tested were toxigenic in rabbits, by the vascular permeability assay, and toxigenic B. cereus was found in each kind of spice. These data have significant implications for food safety and sanitation and for fumigation of spices by gas, or irradiation.
Total Plate Count and Sensory Evaluation as Measures of Luncheon Meat Shelf Life
Authors: HILL W. M. , REAUME J. , WILCOX J. C.
Published: December 2016

The relationship between sensory attributes and total numbers of bacteria was investigated in a study involving 600 samples of spiced luncheon meat. cooked salami, bologna, and chopped ham. The vacuum packaged products were purchased from 60 markets throughout the United States. Samples were subjected to microbiological and sensory evaluation within a few days after purchase and once a week during a 3-week refrigerated storage period. Based upon an off-flavor intensity scale of 1 = none to 7 = extremely strong, the samples having total plate counts (TPC) of< 104, 104, 105, 106, 107, and 108 per gram had mean taste panel scores (TPS) of 2.00, 2.25, 1.92, 2.06, 1.93, and 3.17, respectively over the 3-week storage period. A microbiological standard of 106 TPC would terminate shelf life of these products at 24–28 days after manufacture. Establishment of a total bacterial population of 108 per gram with a corresponding decrease in sensory quality did not occur until 46–60 days after manufacture.
Contribution of KH2PO4 to Toxicity in Phosphate Buffered Dilution Water Systems
Authors: JENSEN JANE P. , HAUSLER W. J.
Published: December 2016

It appears that different sources of KH2PO4 used to prepare phosphate buffered dilution water have various effects on the ability of the dilution water to maintain a stable bacterial population. When the water used to prepare the dilution water is of either very good or very poor quality, the KH2PO4 source is of no consequence. However, if water of an intermediate quality is used, the KH2PO4 source becomes of consequence in the over-all quality of the system.
Effect of Water Activity and Temperature on Aflatoxin Production by Aspergillus parasiticus
Authors: NORTHOLT M. D. , VERHULSDONK C. A. H. , SOENTORO P. S S. , PAULSCH W. E.
Published: December 2016

The effect of water activity (aw) on growth and aflatoxin production by Aspergillus parasiticus NRRL 2999 was determined using submerged cultures in which the aw was adjusted by addition of glycerine, glucose, or a mixture of salts. At a sub-optimal aw aflatoxin production was low in the glycerol and glucose media while no strong inhibition of mycelial growth occurred. A similar effect was obtained in surface cultures on agar media in which the aw was adjusted by addition of glycerine or sucrose. The effect of a sub-optimal temperature was the reverse; compared to inhibition of mycelial growth in surface cultures, the effect on aflatoxin production was slight. No detectable quantities of aflatoxin B1 were formed at 0.83 aw and at 10 C nor at four combinations of higher aw and temperature. The aw was measured by a recently developed device using the dewpoint principle.
Cultural and Nutritional Factors that Control Rubratoxin Formation
Authors: EMEH C. O. , MARTH E. H.
Published: December 2016

Penicillium rubrum P3290 was grown in a glucose-salts broth with various supplements and cultures were incubated under different conditions. Maximum mold growth and toxin production was favored by 20% glucose. The highest yield of rubratoxin A appeared in 6 days and of rubratoxin B in 12 days. Rubratoxin A disappeared from cultures after 22 days of incubation; rubratoxin B was gone after 26 days. All amino acids tested supported synthesis of rubratoxin B; highest yields were obtained when the medium contained asparagine or glutamic acid. Glycine, methionine, and serine supported good yields of rubratoxins A and B (3.3 to 6.8 mg of rubratoxin A/100 ml; 36.0 to 46.2 mg of rubratoxin B/100 ml), whereas aspartic acid, lysine, tyrosine, and tryptophan allowed production of only rubratoxin B. Yields of toxin were enhanced by 0.2–0.3% ammonium sulfate and mold growth was maximal when 5% was in the medium. Inorganic phosphate generally enhanced toxin production; it was optimal at 0.6% and inhibitory at 9.6%. Zinc and iron were required for toxin production but manganese and magnesium were not. A temperature of 25–28 C was optimal; reducing it to 18 C caused a 65% decline in toxin production. When the temperature was increased from 28 to 37 or 45 C, a 60–85% decline in, or complete inhibition of, toxin synthesis occurred because the fungus grew poorly at the higher temperatures. An initial pH value of 4–5 enhanced toxin synthesis, although limited toxin production occurred at pH 10 but not at pH 1. A relative humidity of 67% allowed rubratoxin formation in 7-day old cultures, of 77% supported highest yields of toxin, and 85% allowed accumulation of moderate amounts of rubratoxin.
Rubratoxin Formation in Soybean Substrates
Authors: EMEH C. O. , MARTH E. H.
Published: December 2016

Sterile soybeans, low and full fat soy meal, soy residue, soy curd, and soy whey fortified with different nutritional supplements were inoculated with spore suspensions of Penicillium rubrum P-3290. Yeast extract-sucrose (YES); glucose-malt extract; maltose-soytone; soy whey containing 1.75, 3.5, and 5.5% dissolved solids; and a maltose-salts medium were also inoculated. Cultures were incubated quiescently at 28 C for 7, 10, or 14 days. Rubratoxins were extracted with ethyl acetate and diethyl ether and resolved by thin-layer chromatography. Greatest yields of toxin were obtained from natural rather than chemically defined media. Semisynthetic media supported formation of moderate amounts of rubratoxins. Malt extract and glucose supported greatest production of both rubratoxins A and B. Unsupplemented soy whey or soy milk did not support rubratoxin production. Although soy meal supported production of both rubratoxins A and B (0.12–0.24 mg/g and 0.55–0.71 mg/g), low fat soy meal was more suitable for toxin formation than was full fat meal. Both rubratoxins A and B were produced by P. rubrum grown in soy whey fortified with soytone, malt extract, or glucose; only rubratoxin B was produced when yeast extract or sucrose served as supplements. YES broth supported formation of only rubratoxin B. Production of toxin in soybeans was influenced by time of incubation and temperature. Maximum yields of toxin on soybeans were obtained after 14 days of incubation at 25 C, after 28 days at 28 C, after 7 days at 32 C, and after 3 days at 37 C. Rubratoxin was not produced at 40 C. Yields of rubratoxin A in soy whey media ranged from 35–40 and from 15–28 mg/100 ml when malt extract or glucose were added; values for rubratoxin B ranged from 55–100 mg/100 ml and 65–125 mg/100 ml.
Proposed Standards for Alkaline Phosphatase in Pasteurized Milk Determined by an Automated Procedure
Authors: SCHIEMANN D. A.
Published: December 2016

A standard of 4 μg para-nitrophenol per ml is proposed for alkaline phosphatase in pasteurized milk tested by the AutoAnalyzer method based on comparison with the modified spectrophotometric and Kay and Graham methods. Using Versatol E as a standardized alkaline phosphatase source, an equivalent standard of 2.8 BLB* units (1.88 x Bessey-Lawry-Brack International Units) is proposed. When activities are expressed in milli-Units per ml (milli-μMoles of para-nitrophenol per ml per min), a standard of 2.5 mU per ml is proposed for pasteurized milk. The precision between seven laboratories was greater when activities were expressed in μg para-nitrophenol per ml or mU per ml than in BLB* units, and when the concentration of a pooled raw milk sample (100 herds) exceeded 0.25%. All laboratories reported a 0.25% raw milk sample as pasteurized and a 0.5% raw milk sample as under-pasteurized by the three proposed standards.
Microbiological Aspects of Certain Military Feeding Systems1
Authors: ROWLEY DURWOOD B.
Published: December 2016

There are various types of feeding systems within the military services. This paper considers the microbiological safety of those systems involved in feeding the military consumer in garrison, missile sites, and in the field with and without an organized kitchen. Since food readily supports growth of infectious and toxigenic microorganisms, comprehensive food service sanitation guidelines are provided which emphasize proper food preparation, storage, and serving. When such guidelines are not enforced by adequate and effective supervision, a combination of abuses may occur and present a potential microbial health hazard. Proper control of the microbiological quality of foods becomes even more important with centralized preparation. In a central preparation operation food is prepared for use at some future time. Therefore, if food is mishandled and growth conditions are presented to contaminating microorganisms, there is adequate time for multiplication. This could result in widespread food poisoning since foods prepared in a central preparation facility reach more consumers than with the usual kitchen operation. The importance of proper sanitation in the field feeding system cannot be overemphasized. In the field facilities are limited. However, every precaution must be taken to see that food is properly prepared, transported, and served and that the mess gear is sanitized. For field conditions where kitchens are not available, stable foods have been developed. Precooked dehydrated foods (food packet, long range patrol), thermally processed foods (meal, ready-to-eat, individual), and eventually radiation sterilized meats provide the consumer in the field with highly acceptable items which are microbiologically stable.
Validity of Members of the Total Coliform and Fecal Coliform Groups for Indicating the Presence of Salmonella in the Quahaug, Mercenaria mercenaria
Authors: ANDREWS W. H. , DIGGS C. D. , MIESCIER J. J. , WILSON C. R. , ADAMS W. N. , FURFARI S. A. , MUSSELMAN J. F.
Published: December 2016

To determine the relationship of most probable number (MPN) of the total and fecal coliform groups in shellfish and shellfish-growing waters to the presence of Salmonella in quahaugs (Mercenaria mercenaria), a microbiological survey of 214 samples of the quahaug, or hard-shell clam, was done over 24 months. For purposes of this study, waters were classified as safe for shellfish harvesting by one of two criteria: (a) a total coliform MPN of ≤ 70/100 ml of water or (b) a fecal coliform MPN value of ⩽ 14/100 ml of water. None of the quahaug samples harvested from waters meeting these standards contained Salmonella. Additionally, Salmonella was not detected in any of the quahaug samples meeting the wholesale market quality standard of 230 fecal coliforms per 100 g of shellfish as specified by the National Shellfish Sanitation Program. An increase in the total coliform and fecal coliform MPN of the waters more closely paralleled an increase in the fecal coliform MPN, as compared to the total coliform MPN of the quahaug meats. Five Salmonella serotypes, including Salmonella parathyphi B, were found singly and in combination in five (2.3%) of the quahaug samples in this survey.
Bacterial Growth and Vitamin Content of Milk1
Authors: GLASS L. , HEDRICK T. I.
Published: December 2016

Five brands of whole milk from retail stores were analyzed for quantitative vitamin changes when the samples had developed off flavor in storage at 10 C. Vitamins A, B6, and niacin decreased by a small but significant amount. Average concentration of thiamine, riboflavin, and B12 were not changed during bacterial growth. Cultures for Dagano cheese and yogurt and two strains of Streptococcus lactis decreased the contents of Vitamin A, riboflavin, and B12 during growth. The averages for thiamine and B6 content were not significantly changed. Niacin content was decreased by growth of each of the four cultures. Three strains of Bacillus subtilis and six other species of bacteria that caused off flavor in milk during growth produced no significant changes in contents of Vitamins A, B6, B12, and riboflavin. The mean contents of thiamine and niacin were decreased, but two species did not cause a decrease in niacin.
Procedures for Surveillance of Bulk Milk Sampling
Authors: BELKNAP RAYMOND A.
Published: December 2016

Surveillance of methods for collection of raw milk samples and their transmittal to laboratories is essential to the interpretation of laboratory results for official grading purposes. At least 15,000 farm bulk tank truck drivers collect milk samples each day. The accuracy of thermometers and sanitization and/or sterilization of sample transfer instruments, agitators, and containers is important. Agitation of milk, collection of temperature controls and samples, and storage in insulated sample cases, containing a suitable refrigerant during transmittal to the laboratory, are necessary critical operations in collection of representative samples. Accurate records indicating time, date, and temperature at collection must accompany each series of samples. Samples must arrive at the laboratory between 32–40 F (0–4.4 C) and examinations should begin within 36 h after collection. Surveillance of sample collectors is done at least biennially by Food and Drug Administration (FDA) approved State milk sampling evaluation officers who have met FDA criteria for certification.
Organization of Environmental Programs at the State Level
Authors: GORDON LARRY J.
Published: December 2016

There are no standard “models” to be followed, but there are some basic organizational principles to be considered when organizing environmental agencies at the state or local level. These include (a) organizational visibility, (b) programming on a multiple goal basis, (c) freedom of interagency communication and coordination, (d) operating with a mission of public service and consumer protection, (e) responsiveness to public sentiment, (f) ease of regulatory actions, (g) comprehensive programming, (h) legislation designed for rapid, equitable results instead of procedural delays, (i) line item budgets for the environmental agency, (j) programmed for environmental protection rather than environmental utilization and development, and (k) regulations and standards promulgated by a board or commission representing balanced public interests. The foregoing principles may be attained in a variety of organizational arrangements ranging from an appropriate environmental agency within a health department to a separate, free-standing environmental agency or department. However, adherence to the foregoing principles is necessary if there is to be an effective environmental protection effort.
Comparison of the Milk Quality Gauge (MQG) With the Wisconsin Mastitis Test (WMT)1
Authors: CHUMNEY R. KEVIN , KLEYN DICK H.
Published: December 2016

The Milk Quality Gauge (MQG), a cowside, screening test for abnormal milk, is based on observing the rate of flow of warm milk under vacuum through a dense test disk. The MQG, as applied to individual cow and herd milk samples has been evaluated in this study, a filtration time of 15 sec or more being considered a positive test. Results were compared with those obtained by the WMT in which a column height of 20 mm or more was considered a positive test. Of 364 herd samples tested, 97 were positive to MQG and nine to WMT, eight of these latter nine samples being positive for both tests. Of 181 individual cow samples tested. 75 were positive to MQG and 22 to WMT. all of these latter 22 samples being positive for both tests. High sediment content was considered to be a factor contributing to the large number of positive MQG samples. Also, many of the herd milk samples were old, a factor which probably influenced the WMT results obtained on them. When a yellow material on the disk was used as a criterion for a positive test, the MQG was found to agree with the WMT in 16 of the 22 positive WMT results and 175 of the 181 total, individual cow samples.
Comparison of Incubation at 30 and 32 C for 48 and 72 Hours for Enumeration of Raw-Milk Bacteria1
Authors: HUHTANEN C. N. , BRAZIS A. R. , ANDERSON H. J. , ARLEDGE W. L. , DONNELLY C. B. , GINN R. E. , KOCH E. J. , NELSON F. E. , LaGRANGE W. S. , PETERSON D. E. , RANDOLPH H. E. , SING E. L. , THOMPSON D. I. , WEHR H. M.
Published: December 2016

Plates incubated for 48 h showed significantly higher (0.01 <P<0.05) counts at 30 than 32 C (arithmetic means were 5.4% higher; geometric means were 1.5% higher). These higher counts, however, were largely obtained by two of 15 analysts representing 12 of 135 samples. Seventy-two-hour incubation gave significantly higher (P<0.01) counts than 48 h (arithmetic means for 72 h were 4.53% higher than 48 h; geometric means for 72 h were 2.58% higher) at both temperatures. There were interaction effects indicating a geographical or personal bias in the results.