bluuebunny/crossref_metadata_2025 huggingface dataset:
COMPARISON OF SKIMMILK FAT TESTS AND NEW VERMONT METHOD1,2
Authors: Duthie A. H. , Foulkes P. H. , Atherton H. V.
Published: December 2016

A comparative study of skimmilk fat tests indicated the need for a more accurate method. Such a method was developed at the Vermont Agricultural Experiment Station. Called the Vermont method, this uses Patton's aqueous reagent of n-butylamine and n-butanol, Babcock equipment and glassware, and the TeSa water bath. This Vermont method is simple, inexpensive, and no more time cousuming than the Babcock procedure.

Twenty-two trials were performed whereby skimmilk samples were collected weekly from 6 milk dealers and tested by 5 or 6 methods. Several milk dealers sold skimmilk that consistently tested higher than 0.50% fat as determined by the Mojonnier procedure. It was apparent that results obtained with the Babcock, Wildasin Babcock (use of a quaternary ammonium compound), and American Association (modified Babcock using n-butanol) methods showed poor fat percentage agreement over the legal fat range, compared with the Mojonnier procedure. Data from the Gerber and Vermont methods showed very close agreement with that of the Mojonnier procedure. Statistical analysis indicated a significant difference (P < 0.01) between fat percentages obtained using the Babcock, Wildasin Babcock, and American Association methods when compared with the Mojonnier technique. Results from the Gerber and Vermont methods were not significantly different from those obtained with the Mojonnier procedure.

Precision for the Vermont method was determined by testing 10 replicate samples of 2. different skimmilks. The means and standard deviations for the samples are as follows: 0.12.% ± 0.005, and 0.44% ± 0.007. Use of the Vermont method must await results of studies from other laboratories.
INFLUENCE OF 32 AND 37 C INCUBATION TEMPERATURES ON COUNTS OF COLIFORM BACTERIA OF MILK1
Authors: Mallett D. L. , Marshall R. T. , Edmondson J. E.
Published: December 2016

Samples of raw and pasteurized milk were plated in desoxycholate lactose agar and incubated at 32 C ± 1.0 and 37 C ± 1.0 for enumeration of coliform bacteria. The lower temperature produced counts comparable to those at 37 C. Pasteurized samples yielded coliform-type bacteria which had 5 different IMViC test patterns, wheras 6 patterns were found among the isolates from raw milk. The most predominant pattern was − + + + and existed among 33% of the isolates.
USE OF VISUAL AIDS IN EFFECTIVE TRAINING1 OF FOOD-SERVICE MANAGEMENT2 IN FOODBORNE DISEASE CONTROL3
Authors: Bryan Frank L.
Published: December 2016

Are Missourians any different from people elsewhere in wanting to be shown? I don't think so—they are just a little more frank about demanding visual proof. It is difficult enough to describe many common, everyday objects; If a group is unfamiliar with an object or its use, the difficulty Is compounded. But a picture, a drawing, or the actual object demonstrated readily communicates the thought to an audience. And it is easier to describe familiar things than bacteria, which the audience cannot see, or a concept such as “cleanliness is a way of life.” Visual aids can assist in meeting these communication challenges. Because the effective use of visual aids is such a large subject, I will limit my discussion to the correlation of visual aids to training methods appropriate in training food-service managers.
A COMPARISON OF THE OXIDASE TEST AND THE WISCONSIN MASTITIS TEST FOR THE DETECTION OF ABNORMAL MILK1
Authors: Vanderzant C. , Nickelson R.
Published: December 2016

An oxidase reaction with tetramethyl-p-phenylenediamine hydrochloride (TMPD) was carried out in 179 samples of raw milk. Results of the oxidase test were compared with those of the Wisconsin Mastitis Test (WMT). With an increase in the. WMT value, particularly above 20, the percentage of samples with TMPD in the leuco form increased. With WMT values ranging from 25 to 35, this percentage ranged from 86 to 94.
MICROBIOLOGY OF SOME FROZEN AND DRIED FEEDSTUFFS1
Authors: Chou C. C. , Marth E. H.
Published: December 2016

Frozen meat by-products, liver, and fish used as components in the diets of mink and a dry cereal-type feedstuff were examined for their microbiological condition initially and after 12 and 24 hr of storage at 30 C. The dry product was moistened before incubation.

Initially, frozen meat by-products and frozen liver had a similar microbiological profile. Both contained an average per gram of approximately 5.5 million total bacteria, 175 thousand enterococci, 10 to 30 thousand coliforms, and 400 yeasts and molds. Salmonellae and coagulase-positive staphylococci were recovered from 40% of the samples of both products. Salmonellae associated with these products included: Salmonella saint paul, Salmonella typhimurium, Salmonella infantis, Salmonella derby and Salmonella anatum. The frozen fish product contained, on the average, less than 10% of the number of microorganisms found in the other two products and test samples were free from coagulase-positive staphylococci. Salmonellae found in this product included: S. saint paul, S. derby, and S. infantis. Examination of the dried cereal-type mink feed revealed low numbers of microorganisms and an absence of salmonellae and coagulase-positive staphylococci.

Incubation of all feedstuffs tested was accompanied by rapid growth of bacteria during the first 12 hr period and continued but slower growth during the second 12 hr period. Multiplication of yeasts and molds was minimal in the frozen feeds but was rapid in the moistened cereal product during the second 12 hr period of incubation. Coagulase-positive staphylococci grew well in the frozen feeds but multiplication of suspected salmonellae was minimal in these products.
INHIBITION OF PSEUDOMONAS SPECIES BY HYDROGEN PEROXIDE PRODUCING LACTOBACILLI1
Authors: Price R. J. , Lee J. S.
Published: December 2016

Eighty-one microbial species isolated from seafoods and other marine sources were examined to determine the extent of interactions among these species. Spot-plates, cross-plates, and concurrent growth experiments at 7, 15, 20, and 30 C indicated that Lactobacillus species were capable of inhibiting other microorganisms. Lactobacillus species isolated from oysters and identified as Lactobacillus plantarum produced a substance inhibitory to Pseudomonas, Bacillus, and Proteus species, the most sensitive being Pseudomonas. The inhibitory substance accumulated in Lactobacillus culture media, reaching maximum concentrations in 4 to 5 days at 30 C. The active substance was dialyzable, heat labile, and inactivated by catalase. Inhibitor production paralleled H2O2 formation in Lactobacillus cultures, further indicating that the observed inhibition resulted from H2O2 produced by lactobacilli. These findings may explain the abnormal shifts in microbial flora observed in foods where Lactobacillus species have overgrown the natural flora.
TYPES AND POPULATIONS OF MICROORGANISMS IN THE AIR OF FLUID MILK PLANTS
Authors: Cannon R. Y.
Published: December 2016

Airborne viable particle counts in the milk processing areas of 10 dairy plants averaged 14 molds and 32 non-molds/10 liters. The bacteria isolated were primarily micrococci, Gram-negative rods (excluding coliform), bacilli, and coryne-bacteria. Twenty-five per cent of the isolates grew at 10 C in 5 days. These were principally bacilli and Gram-negative rods (excluding coliform). There was no apparent relationship between airborne microbial populations and keeping quality of the packaged milk.
THE EFFECT OF PLATE INCUBATION TEMPERATURES ON COUNTS OF SODIUM DESOXYCHOLATE-TOLERANT BACTERIA
Authors: Blankenagel G.
Published: December 2016

Farm bulk milk samples from 54 producers were analyzed for Standard Plate Counts (SPC), thermoduric counts, and counts of bacteria that can tolerate 0.5% sodium desoxycholate (SDC). For the latter test, plates were incubated at 21, 25, 28, and 32 C for 48 hr. More milk samples had maximum counts at 25 C than at any other temperature used, whereas 32 C yielded the lowest number of colonies per plate. Median counts were 250/ml at 21, 290/ml at 25, 275/ml at 28, and 160/ml at 32 C.
NEW PRODUCT DEVELOPMENT–INDUSTRY APPROACH1
Authors: Stoll William F.
Published: December 2016

Vitality of our economy today stems in part from industry's activity in new products. Industries content to rest on past accomplishments have found themselves in an unfavorable competitive position. In our changing society we find changing needs. What is good for today would not have met the needs of an earlier time nor will it be sufficient for a future day. This is the philosophy which is necessary for corporate survival in our rapidly changing society.

New product activity may be merely innovation of old product concepts but sufficiently new to warrant research and development activity and development expenditures. As new technology develops, new product concepts which were unfeasible become reality.

Organization within a company, necessary for successful development of new products, is complex. Marketing, accounting, production, and research and development efforts must be coordinated to implement the introduction of a new product. New product activity is hazardous for there are many pitfalls. Failures are common in the market place; however, the rewards are great for the creator of a successful products.
DIVERSE ORIGINS OF UBIQUITOUS ENVIRONMENTAL CARCINOGENIC HAZARDS AND THE IMPORTANCE OF SAFETY TESTING1
Authors: Bryan George T. , Lower Gerald M.
Published: December 2016

A vast array of chemical carcinogens are present in the environment, many of natural origins and many as a result of man's use and abuse of technology. The background occurrence of such chemical hazards must be taken into account when evaluating the safety of proposed or existing chemical commodities, particularly those which, intentionally or unintentionally, become incorporated into the food supply. This report briefly describes hazardous chemicals present in the environment, how they are detected, how this information relates to potential human problems, and the importance of testing chemicals prior to their use by humans. Our past mistakes with biologically foreign chemical commodities serve as sufficient warning that the wholesale adulteration of the environment is to be avoided.
EVALUATION OF CERTAIN MASTITIS DETECTION TESTS
Authors: Jensen C. , Beck L. D. , Rusness Donald G.
Published: December 2016

A curvillinear regression resulted when the Feulgen-DNA test scores were plotted against the average concentration of leucocytes. Application of a logarithmic transformation to the average test data resulted in a linear correlation which slightly raised the correlation between the Feulgen-DNA Test and the leucocyte count. But, the application of a sample per cow transformation to the average test data from each of 30 representative cows, resulted in an approximate linear relationship and in significant correlations between the Feulgen, California, and Whiteside tests and the leucocyte count. Correlations in descending order were Feulgen> California> Modified Whiteside Test with respect to the leucocyte count.
LACTIC ACID BACTERIA ASSOCIATED WITH RAW PLANT FOOD MATERIAL1
Authors: Mundt J. Orvin
Published: December 2016

The lactic acid group of bacteria occur on plants with some degree of constancy, but not of consistency, and seldom at high levels of population. Their role on the surfaces of plants is unknown, and apparently passive, for no functional, concrete role in an intimate bacterium to plant relationship has been detected.
THE INDUSTRIAL SIGNIFICANCE OF THE LOW TEMPERATURE MICROBIOLOGICAL PRESERVATION OF FOODS1
Authors: Insalata Nino F. , Raab Inara
Published: December 2016

The U. S. food industry grosses approximately 100 billion dollars annually and is serviced by more than 25,000 firms. By 1975, the frozen food portion of this industry will represent approximately 8% of the total retail sales. The microbiological stability of low temperature foods is contingent on variables such as: raw materials, processing conditions, packaging and storage conditions, consumer use, and abuse.

Inevitably, a design in governmental regulatory control becomes apparent. Steps which may be taken by industry to protect the public include: the establishment of a Quality Assurance program, Microbiological Referee Task Force and Vendor Assurance program; the statistical application of test designs; the implementation of valid, rapid microbiological test methods; and the management decision on the degree of risk inherent in any statistical plan with a course of action should a potential health problem arise.
EGG PROCESSING TECHNOLOGY–PROGRESS AND SANITATION PROGRAMS1
Authors: Forsythe Richard H.
Published: December 2016

Egg products, the bulk of which are produced in less than 100 plants operating under continuous USDA inspection, are described. Each year in the U. S. approximately $130–$135 million of frozen egg and $53–$55 million of dried egg products are produced. Presently 60% of the egg products are consumed as frozen and/or liquid products. These total about 10% of all the eggs consumed (the rest being used as “shell or table” eggs).

The trend toward increased use of egg solids is partially attributable to the ability to complete analysis before incorporating into large batches, which is not possible with defrosted frozen or liquid egg. Specifications and properties of egg products, particularly those of sanitary significance, used to describe purchases for the bakery, confectioners, dry mix and dressing manufacturers, are discussed.

Recent progress in processing technology is reviewed. New egg washing concepts utilizing abrasive brushes, acid cleaners, and iodine containing sanitizers have improved the sanitary quality of raw materials being presented for breaking, Advances in mechanical egg breaking permit more rapid handling of liquid product, resulting in significantly reduced bacteria levels. Glucose removed at low temperatures has resulted in lowered bacteria levels in products to be pasteurized. Advances in pasteurization include consideration of equipment and its use, as well as chemical techniques developed to extend the effectiveness of thermal pasteurization. Drying, one of the most time-honored techniques for food preservation, has brought with it the problem of re-contamination from large volumes of air required. Final dry product in-package pasteurization is now possible with dry egg whites and may be extended to other egg products with fumigants or irradiation.

The egg industry, through the leadership of its trade organization, Institute of American Poultry Industries, has long recognized the need for “self-certification” and initiated sanitary progress and pasteurization even before the so-called “salmonellae problem” was identified by the Communicable Disease Center Salmonella Surveillance Unit.

Recent actions of the regulatory agencies, such as the FDA GMPs, the Public Health Service's proposed ordinance and code regulating the processing of egg and egg products, and Senate File 2116 introduced May 12, 1969 to provide for mandatory inspection of egg products are outlined. The E-3-A program, less than one year old, has gained the support of regulatory agencies, equipment manufacturers, and the egg products industry.
EFFECTS OF CARBON DIOXIDE AND VACUUM PACKAGING ON COLOR AND BACTERIAL COUNT OF MEAT
Authors: Baran W. L. , Kraft A. A. , Walker H. W.
Published: December 2016

Fresh hamburger was packaged under vacuum or in air in films having different oxygen permeability and stored in a display case at 5 C for 30 days. Bacon was packaged with a laminated material, under vacuum, in air or carbon dioxide, and similarly stored. Aerobic and anaerobic bacterial counts were made at various intervals. In addition, bacon was examined for Clostridium perfringens and lactobacilli. Color changes also were evaluated.

Bacterial numbers increased on hamburger with either packaging method. However, growth of aerobes on vacuum-packaged meat was slower than growth on meat packaged in air. Anaerobes increased in numbers in hamburgers in evacuated packages after 3 days in storage and after 6 days in meat in unevacuated packages.

Packaging bacon in carbon dioxide resulted in reduction of total numbers of aerobes and lactobacilli. Few C. perfringens were recovered. Color retention was improved for as long as 30 days with either vacuum or CO2 packaging, as compared with air controls.

In general, growth of anaerobes occurred earlier on fresh meat packaged under vacuum than in air; the converse was true for aerobic bacteria. Carbon dioxide inhibited bacterial growth on packaged bacon and provided good color retention during storage.
SELECTIVE CULTURE OF SPOILAGE AND INDICATOR ORGANISMS1,2
Authors: Speck M. L.
Published: December 2016

Methodology for detection and enumeration of microorganisms has involved an increasing awareness of the role of cellular injury on analytical microbiology. Injury has been shown to result from heat, freezing, chemicals, irradiation, and similar treatments. All of these treatments are commonly used in the processing and preservation of foods. Since injured microorganisms can recover and cause food spoilage or since injured pathogens can recover and become infective, the detection of injured pathogens or of injured index microorganisms is imperative in order to assure the safety of foods. The detection of injured microorganisms becomes more difficult with the use of selective media. Environmental conditions or added inhibitors which are used to allow only the development of the types being sought may exert unsuspected inhibition. This shortcoming in our methodology appears to occur in the use of selective media in quantitative determinations, as well as in enrichment media that are designed to promote the growth and easier qualitative detection of a specific pathogen or indicator organism. One of the most pressing problems facing the food microbiologist at this time appears to be means to resuscitate an injured microorganism so that it can be detected selectively in the quantitative or qualitative examination of foods.
EFFECT OF NITROFURAN AND CHLORTETRACYCLINE ON THE MICROBIAL POPULATION OF SHRIMP
Authors: Waters Melvin E. , Hamdy M. K.
Published: December 2016

Chlorotetracycline (CTC) and two nitrofuran compounds alone and in combination were examined for their effects on extending the shelf life of iced shrimp. Nitrofuran AF-2 (furylfuramide) inhibited the growth of aerobes but was less effective against anaerobic bacteria. The growth of lipolytic and proteolytic bacteria was not significantly inhibited but some suppression was noted. Nitrofuran Z (nitrofuryl acrylamide) had no significant effect on the microbial population of iced shrimp. Both nitrofurans extended the shelf life of shrimp as detected organoleptically. Nitrofuran Z combined with CTC did not appreciably inhibit bacterial growth; whereas, nitrofuran AF-2 coupled with CTC was effective in extending the shelf life of shrimp as evidenced by both bacterial and chemical analyses. However, it should be pointed out that organoleptic differences between shrimp samples treated with nitrofuran AF-2/CTC and nitrofuran Z/CTC combinations were obscured by the use of the narrow five-point scale. Both the trimethylamine nitrogen and the indole tests were suitable for determining the quality and the extent of spoilage (when coupled with organoleptic scores) in both treated and untreated shrimp.
COMPARISON OF TWO PROCEDURES FOR ENUMERATION OF MICROORGANISMS FROM FROZEN FOODS1
Authors: Lee J. S. , Harward LeeAnn
Published: December 2016

Microbial counts of frozen raw shrimp, frozen processed shrimp, and frozen mixed vegetables were obtained by various combinations of recovery media, diluents, spread or pourplating, and incubation temperatures of 27 C and 35 C.

Greater numbers of microorganisms were recovered after incubation at 27 than at 35 C. Spread-plating yielded higher counts than the pour-plating. The addition of 0.5% NaCl and peptone to the agar medium resulted in a greater recovery of microorganisms from frozen raw shrimp, but had no effect on frozen processed shrimp or frozen mixed vegetables. Butterfield's phosphate buffer was slightly superior to 0.2% peptone as a diluent.
EFFECT OF DILUENTS ON THE RECOVERY OF MICROOGANISMS FROM FOODS
Authors: Hall H. E.
Published: December 2016

Two aspects of the recovery of bacteria from foods were examined: a comparison of the effects of two diluents, phosphate-buffered dilution water and 0.1% peptone on the recovery of eight bacterial strains and the total counts; and the effect of these diluents on the recovery during a period of 1 hr. No marked superiority of either diluent in terms of initial recoveries or of protection over a 1-hr time period was noted. On the average, however, recovery was as good or better in 0.1% peptone as in phosphate-buffered dilution water; the choice of diluent, therefore, is slightly in favor of 0.1% peptone, which seemed to yield higher recovery on more samples.
SANITATION STUDIES OF A REVERSE OSMOSIS UNIT USED FOR CONCENTRATION OF MAPLE SAP
Authors: Kissinger J. C.
Published: December 2016

Sanitation studies of an industrial-scale reverse osmosis unit used for the concentration of maple sap are discussed. Bacterial plate counts of the concentrate and permeate effluent streams declined steadily during the initial 10–12 hr of operation, followed by respective increases in count from 2.8 × 104 per ml (12 hr) to 2.0 × 105 per ml (36 hr) and from 3.3 × 103 per ml (12 hr) to 2.4 × 104 per ml (36 hr). Membrane modules were maintained in good sanitary condition in the reverse osmosis unit pressure vessels for as long as one month when the modules were kept in contact with an acidified chlorine dioxide sanitizer.
IRRADIATION OF PACIFIC COAST FISH AT SEA1
Authors: Teeny F. M. , Miyauchi D.
Published: December 2016

An experimental shipboard irradiator was installed aboard the Bureau Of Commercial Fisheries research vessel Miller Freeman and utilized to irradiate West Coast fish at sea. The optimum dose range for irradiating whole English sole (Parophrys vetulus), Dover sole (Microstomus pacificus), Pacific cod (Gadus macrocephalus), Pacific ocean perch (Sebastodes alutus), and black rockfish (Sebastodes melanops) is in the range of 50 to 100 kilorads. The shelf life (at a high level of quality) of the irradiated products was extended by one and one-half to two times that of the nonirradiated samples. Among the five species irradiated at various states of rigor, prerigor-rigor fish generally had better storage characteristics than postrigor fish.
I. GROWTH AND ACID PRODUCTION1
Authors: Angeles Antonieta Gaddi , Marth E. H.
Published: December 2016

Soymilk with a protein content similar to that of cow's milk was prepared from soybeans (variety Chippewa 64). Soybeans were washed, soaked until 1 ml of water per gram of beans was absorbed, comminuted with water equivalent to 7.6 times their dry weight, and the mixture filtered through cheese cloth to obtain an aqueous extract free of large particles. Growth rates of 13 species of lactic-acid bacteria in sterile soymilk were generally greater than or comparable to those in cow's milk or Elliker's broth.

Acid production in soymilk was not always directly related to growth rates of the organisms. Substantial formation of acid was limited to those bacteria able to utilize the sugars in soymilk, e.g., Streptococcus thermophilus, Lactobacillus delbrueckii, Lactobacillus pentosus, and Leuconostoc mesenteroides. Sources of readily available nitrogen (e.g., protein digests), when added to soymilk, enhanced acid production by S. thermophilus, the Leuconostoc species, and L. pentosus; appeared inhibitory to L. delbrueckii; and had no apparent effect on the other test cultures. Addition of whey powder, glucose, or lactose to soymilk enhanced acid production by Streptococcus lactis, Streptococcus cremoris, Streptococcus diacetilactis, Lactobacillus casei, and Lactobacillus helveticus; whereas addition of sucrose was without benefit. The presence of 0.23–0.25% titratable acid, corresponding to a pH of 5.7, caused coagulation of the sterilized soymilk.
THE EFFECT OF MIXING ON DISTRIBUTION OF SOMATIC CELLS IN BULK TANK MILK1
Authors: Ward Gilbert E. , Berman David T.
Published: December 2016

Agitation of milk in bulk tanks for at least 1 min is necessary so that representative samples for somatic cell counts can be obtained.
BACTERIOLOGICAL TESTING OF MILK FOR REGULATORY PURPOSES–USEFULNESS OF CURRENT PROCEDURES AND RECOMMENDATIONS FOR CHANGE
Authors: Johns C. K.
Published: December 2016

While routine bacteriological tests afford virtually no protection against milk-borne disease, they should reflect insanitary production conditions. Mounting evidence suggests that current tests are doing an indifferent job here. No single test can furnish an adequate picture. we need to reflect the presence of psychrotrophs, thermodurics, mastitis organisms, lactic acid bacteria, etc.

Psychrotrophs, the most important group in refrigerated milk, come mainly from dirty udders and equipment. These deserve major attention. Usefulness of the Standard Plate Count in reflecting their presence would be enhanced by an incubation temperature lower than 32 C. The psychrotrophic count at 7 C for 10 days has obvious limitations. These can be minimized by suggested modifications. Preliminary Incubation (P. I.) at 13 C for 18 hr indirectly reflects psychrotrophs, which multiply rapidly under these conditions. Other procedures suggested include the cytochrome oxidase test, Water Agar test, catalase production, nitrate reduction at 30 C, and a test for sodium desoxycholate-tolerant bacteria. For the detection of thermodurics, a simple nitrate-formate reduction test following P. I. at 22 C for 16 hr has been proposed.

Extensive collaborative testing in various areas should precede the adoption of new methods and standards, while a suitable incentive to producers can greatly encourage sanitary milk production.
AN ASSESSMENT OF THE FLAVOR QUALITY OF WHOLE MILK AVAILABLE AT COMMERCIAL OUTLETS
Authors: Dillman Walter F. , Anderson Elmer Olin , Hankin Lester
Published: December 2016

A study was made of the flavor quality of whole milk available to the consumer in retail outlets. Results obtained on samples with both laboratory and organoleptic tests and their variation during the course of the year are presented.
THE MICROBIAL CONTENT OF SOME SALADS AND SANDWICHES AT RETAIL OUTLETS1,3
Authors: Christtansen L. N. , King N. S.
Published: December 2016

Samples of commercially prepared salads and sandwiches were examined for microbial content. Total counts varied considerably among the samples of different products and between samples of the same type product. Pimento cheese spread had the highest median count (5.4 × 105/g) and cole slaw had the lowest median count ( 3.6 × 103) for the salad products. Median counts for the different type sandwiches ranged between 1 × 105 and 2.7 × 105/g. Approximately 40% of the samples contained <10 coliforms/g. The median yeast and mold counts for these products generally were <1 × 104/g. Approximately 39% of the salads and 60% of the sandwiches contained coagulase positive staphylococci at levels which exceeded 1 × 105/g for some salads and 1 × 105/g in one sandwich. Possible Salmonella isolates were obtained from one salad sample and two sandwiches. Two salad samples and one sandwich were positive for Clostridium perfringens.
FLAVOR CHARACTERISTICS OF NORMAL AND ABNORMAL MILK1
Authors: Janzen J. J.
Published: December 2016

Flavor is one characteristic of quality in raw milk. Presence of abnormality, as reflected in somatic cell levels, is considered aesthetically undesirable and may well affect the flavor characteristics of raw milk. Raw milk producer samples were analyzed for flavor, somatic cell concentration, acid degree value, total and coliform bacteria, pH, butterfat, and total solids. There was an inverse relationship between flavor score and acid degree value. Results did not confirm the supposition that somatic cell concentrations may affect the flavor of raw milk.
SANITATION AND WATER USAGE IN THE PROCESSING OF SOUR CHERRIES1
Authors: Hang Y. D. , Downing D. L. , Splittstoesser D. F.
Published: December 2016

Surveys were made of four red sour cherry processing plants to obtain information regarding microbial contamination and water usage. With the exception of some long conveyor belts, no single sites were found to be major sources of contamination and the mean count at most stages was under 50,000 per gram.

The primary sources of waste water were the soak tanks, sprays, and flumes. From 600 to over 800 gal of water were discharged per ton of fruit processed; the BOD per ton ranged from 6 to over 10 lb. The study pointed to the soak tanks and pit flumes as possible areas where waste water generation could be reduced.
LACTOSE: ONE OF NATURE'S PARADOXES
Authors: Birch G. G.
Published: December 2016

Lactose is the major carbohydrate of mammalian milk but its concentration in milks from different species varies considerably. Dietary lactose is responsible for a number of ill-effects in many species including man, both in normal and abnormal conditions of the organism. Although etiologically perplexing, certain distinct nutritional advantages have been attributed to lactose, and technologically we already know how to harness its properties to advantage.
EXPERIMENTAL PRODUCTION OF ENTEROTOXIN B IN FISH PROTEIN CONCENTRATE
Authors: Fung Daniel Y. C.
Published: December 2016

Staphylococcus aureus S-6 grew and produced enterotoxin B in two samples of fish protein concentrate (FPC) and three FPC-supplemented foods (beef broth, corn flour, and wheat flour). Enterotoxin B yields increased as concentrations of FPC increased in FPC suspensions as well as FPC-supplemented foods. Toxin yields obtained from FPC-supplemented beef broths (100 to 160 μg/ml). were higher than from FPC-supplemented corn flour and wheat flour (15 to 45 μg/ml). Small inocula (103 cells/ml) and large inocula ( 107 cells/ml) gave equivalent growth and toxin production after 24 hr incubation.
EXPERIMENTAL PRODUCTION OF AFLATOXIN ON BRICK CHEESE1
Authors: Shih C. N. , Marth E. H.
Published: December 2016

Brick cheese was placed in plastic containers and all surfaces except the top were sealed with wax. The top was inoculated with Aspergillus flavus or Aspergillus parasiticus and cheese was incubated in a humid chamber at 7.2, 12.8, and 23.9 C for up to 14 weeks after mold growth was evident. After incubation each cheese was cut horizontally into four layers, each approximately 1 cm thick. Each layer of cheese was extracted with a monophasic-biphasic solvent system (chloroform, methanol, and water). The extract was purified, concentrated, and aflatoxins were measured by thin-layer chromatography and fluorometry. No aflatoxins were produced by either mold at 7.2 C. At 12.8 C, A. parastticus developed aflatoxins B1 and G1 after 1 week of incubation. Aflatoxin produced by this mold persisted through 4 weeks of storage and then was not detectable. Aspergillus flavus did not form aflatoxin at 12.8 C. Both molds produced aflatoxin on cheese at 23.9 C; A. parasiticus did so after 1 week and A. flavus after 14 weeks. In some instances, aflatoxin was found in cheese 4 cm from the surface. It is reasonable to assume that cheese will not become contaminated with aflatoxin if the food is held at or below 7 C.
KEEPING QUALITY OF MILK EXPOSED TO HIGH TEMPERATURE AS EXPERIENCED DURING TRANSPORT IN AUTOMOBILES1
Authors: Smith K. L. , Mull L. E. , Lane C. B. , Baggott A. J.
Published: December 2016

To simulate conditions encountered in automobiles during warm weather in Florida, half-gallon cartons of milk, after tempering at 39 F, were exposed to 120 F for 0, 30, 60 or 90 min, after which milks were 39, 64, 78, and 91 F, respectively. All samples were then held at 39 F throughout the remainder of the study. The standard plate count was significantly higher on samples exposed to 120 F for 60–90 min than on those exposed for the shorter time. A taste panel detected flavor differences among samples of milk receiving the different heat exposures. The shelf-life of fluid milk was determined by the number of bacteria present in the sample at the commencement of the storage period, the length of the lag phase of growth, the rate of bacterial growth at the storage temperature used, and finally the type of microorganism present. If milk is to be exposed to high temperature in an automobile for more than 30 min, it should be held in an insulated container until it can be placed in the home refrigerator.
COLIFORMS AND KEEPING QUALITY OF A STREPTOCOCCUS LACTIS BASED CULTURED MILK PRODUCT1
Authors: Potashnik Leah , Sklan D. , Rosen B. , Gordin S.
Published: December 2016

Coliform bacteria counts, pH, titratable acidity, and keeping quality were determined for a Streptococcus lactis based cultured milk product, stored at 4, 19, 37, and 43 C. Coliform counts decreased rapidly at 43 and 37 C, usually disappearing completely within 24 hr. Coliform counts generally decreased on storage at 19 C, although some samples showed increases in coliforms, whereas slight decreases were found during storage at 4 C. The keeping quality was related to initial coliform counts but not to changes in acidity or in coliform population.
IDENTIFICATION OF BACTERIA ISOLATED FROM PASTEURIZED MILK FOLLOWING REFRIGERATED STORAGE1
Authors: Credit Carol , Hedeman Randy , Heywood Patricia , Westhoff Dennis
Published: December 2016

Eighty four percent of the bacteria isolated from commercially pasteurized milk held at 4.5 C for 30 days were identified as belonging to the genus Bacillus. Organisms from the genera Micrococcus, Microbacterium, Achromobacter, and Alcaligenes were also isolated.
FUNGI IN FOODS
Authors: Koburger John A.
Published: December 2016

Incorporation of gelatin or Tween 40 directly into the primary isolation medium allowed detection of proteolytic and lipolytic yeasts and molds without the necessity of isolating and retesting all of the colonies. Application of the method to foods permits a total and differential count of yeasts and molds which produce specific extracellular enzymes.
THE ECOLOGY OF MILK PACKAGING
Authors: Baribo Lester E.
Published: December 2016

Man requires modern packaging to supply him with a clean and wholesome food supply. The relationship that the raw materials, processing, use, and disposal of milk packaging have with environmental factors is discussed. Which material or which packaging system has the least effect on these environmental factors depends on tradeoffs related to demographics, consumer habits and preferences, the unique interrelationships of environmental problems in specific communities and regions, and the way that legislation and regulations are developed and interpreted. But, in the final analysis, the problem is, how do we get each individual to take responsibility for his own individual pollution?
EFFECTS OF TIME OF HOLDING DI LUTIONS ON COUNTS OF BACTERIA FROM RAW MILK1
Authors: Huhtanen C. N. , Brazis A. R. , Arledge W. L. , Cook E. W. , Donnelly C. B. , Ginn R. E. , Jezeski J. J. , Pusch D. , Randolph H. E. , Sing E. L.
Published: December 2016

Raw milk samples were diluted with buffered water and held at room temperature for periods up to 20 min before plating. There was an increase in counts at the 95% but not at the 99% level of significance. Most of this increase appeared at 10 min holding time. Interaction effects were highly significant (p < 0.01) between holding times and investigators and also between treatments and samples within investigators. It is suggested that the holding time of dilutions to be used for the standard plate count be no longer than 5 min.
DAIRY FOODS: TRENDS, RESEARCH, AND DEVELOPMENT
Authors: Kinsella J. E.
Published: December 2016

The status and trends within the dairy industry are reviewed in relation to the current concern with new product development. The expediency of devoting further research toward improving the technology and quality attributes of traditional products for which there is a growing demand, i.e., low-fat beverage milks, cheeses, etc., is emphasized. The need to apply practical research findings in the formulation of dairy ingredients for other sectors of the food industry are cited especially with regard to the manufacture of milk powders for the bakery industry.
COMPARATIVE EFFECTIVENESS OF VARIOUS ACIDS IN REMOVING CALCIUM FROM MILK FILMS ON STAINLESS STEEL1,2
Authors: Anderson M. E. , Fischer J. R. , Marshall R. T. , Brooker D. B. , Webb T. F.
Published: December 2016

Four acids, hydrochloric, nitric, phosphoric and lactic, in two concentrations, 0.1 and 1.0 N, were tested for comparative effectiveness in removal of calcium from stainless steel plates soiled with milk using six different soiling procedures. There were no significant differences among acids or concentrations of acid. Since nitric acid at a concentration of 0.1 N is relatively non-corrosive to stainless steel and has the same potential to remove calcium from a stainless steel surface as has hydrochloric acid, it is recommended as the acid to be used in the method developed by Heinz, et al (2).
RAPID DIAGNOSIS FOR STREPTOCOCCUS AGALACTIAE AND STREPTOCOCCUS UBERIS
Authors: Smith A. R. , Johnston S. M.
Published: December 2016

The TKT-ferric citrate medium lends itself well for use in a rapid screening method for Streptococcus agalactiae and Streptococcus uberis isolation and identification from milk samples in that: (a) nonprofessional technicians can rapidly identify positive colonies as S. agalactiae or S. uberis on initial isolation; (b) additional confirmatory tests (CAMP, etc.) are usually unnecessary, thereby reducing labor and media costs; and (c) the medium is selective for streptococci and inhibitory to contaminants thereby increasing the number of isolations.
COMPARATIVE GROWTH OF SALMONELLAE, COLIFORMS, AND OTHER MEMBERS OF THE MICROFLORA OF RAW AND RADURIZED GROUND BEEF1
Authors: Tiwari N. P. , Maxcy R. B.
Published: December 2016

The population of salmonellae in raw ground beef at 5 C was stable during 6 days while that of the total microflora increased markedly. Radurization reduced the numbers of salmonellae and of the total population. The buildup of numbers also was retarded by radurization so that the total count was < 106 per gram after 6 days while the number of salmonellae remained constant. Ground beef incubated at 25 C showed a rapid increase in numbers of salmonellae, coliforms, and in the total microflora. While radurization reduced the numbers of these microorganisms, it did change the general pattern of competitive growth. Highly contaminated samples contained some coliforms able to grow at 5 C. Unirradiated samples as well as samples immediately following irradiation showed the coliforms to consist predominately of Escherichia coli, but during storage there was an increase in the proportion of intermediate types and of Aerobacter.
CONTROL OF CLOSTRIDIUM BOTULINUM AND STAPHYLOCOCCUS AUREUS IN SEMI-PRESERVED MEAT PRODUCTS
Authors: Riemann Han's , Lee W. H. , Genigeorgis C.
Published: December 2016

Clostridium botulinum and Staphylococcus aureus are naturally occurring contaminants in semi-preserved meat products. They can be inhibited by (a) storage below 3 C, (b) 10% sodium chloride (brine concentration), (c) pH values below 4.5, or (d) proper combinations of these factors. However, most meat products do not have the pH values and brine concentrations required to completely inhibit C. botulinum and S. aureus and there is always a risk of temperature abuse. Improved safety can be achieved by adding 1% or more glucose to the product. The glucose will, in the event of temperature abuse, generally be fermented to lactic acid by the indigenous microflora in the product. As a result, the pH value drops to a level at which the brine concentration is sufficient to inhibit C. botulinum and S. aureus. A better approach to safety is to add, together with glucose, a radiation-killed preparation of lactic acid bacteria, e.g., Pediococcus cerevisiae. Such preparations cause a rapid decline in pH only when the product is exposed to a high temperature, and they are stable during storage of meat products. Addition of irradiated lactic acid bacteria to meat products has not yet been officially approved.

Another way to improve the safety of semi-preserved meat is to add sufficient glucono-delta-lactone to reduce the initial pH of the product to a level at which the salt concentration is inhibitory. Use of larger amounts of glucono-delta-lactone may result in flavor and color problems even when the meat product is kept at refrigeration temperatures.
CLOSTRIDIUM BOTULINUM AND SMOKED FISH PRODUCTION: 1963–19721
Authors: Pace Paul J. , Krumbiegel Edward R.
Published: December 2016

Occurrence of Clostridium botulinum in fish of the Great Lakes was not generally suspected until 1963. Surveillance studies conducted since then have revealed type E to be the most prevalent toxin type in fish and environmental samples of the area. Toxin types A and C, as well as non-proteolytic type B, have been detected only occasionally in Great Lakes fish. Research performed at a variety of laboratories, much of it since the human botulism outbreak traced to smoked fish in 1963, has provided insight into the physiology of C. botulinum type E and its spore form. Inoculated pack studies have elucidated conditions of storage which lead to elaboration of toxin. These data have been reviewed and collated with those derived from studies designed to evaluate the Milwaukee Smoked Fish Ordinance. Processing and handling requirements of the ordinance are delineated; the importance of limiting the time and temperature allowed for distribution of this mildly cooked product is emphasized.
FLAVOR DEVELOPMENT AND MICROBIOLOGY OF SWISS CHEESE-A REVIEW
Authors: Langsrud T. , Reinbold G. W.
Published: December 2016

This paper, the third of four, discusses the ripening and flavor production processes of Swiss cheese. First, general ripening changes are reviewed; then, a discussion of eye formation and body and texture changes follows. The important flavor compounds found in Swiss cheese are examined in detail beginning with consideration of the analytical methods used to isolate and measure fatty acids. The different volatile and nonvolatile fatty acids and their importance in Swiss cheese are considered, as well as production of propionic and acetic acids from lactate, production of keto acids, and lipolysis. Then, analyses for and significance of carbonyl compounds, alcohols, esters, lactones, hydrocarbons, and diacetyl are presented. Possibilities for production of these compounds by microorganisms are given. Subsequent sections deal with nitrogeneous compounds, degradation of caseins to peptides and amino acids and their importance to flavor, and end with a review of sulfur compounds present.
ROLE OF ENTEROCOCCI IN CHEDDAR CHEESE: GROWTH OF ENTEROCOCCI DURING MANUFACTURE AND CURING1
Authors: Jensen Jane P. , Reinbold G. W. , Washam c. J. , Vedamuthu E. R.
Published: December 2016

Eight lots of Cheddar cheese were manufactured to determine the microbiological response of two strains each of Streptococcus faecalis and Streptococcus durans when used as supplemental starters in combination with a commercial lactic culture. Each lot consisted of a control vat of cheese manufactured with the lactic starter only, and an experimental vat of cheese containing the lactic starter and one of the enterococcus strains. Combinations of two curing temperatures ( 7.2 and 12.8 C) and two early cooling treatments (air vs. brine cooling) were used for cheeses from each vat to determine environmentally-induced variability.

Growth patterns were monitored throughout the manufacture period up to the end of pressing, and during curing up to 6 months. Enterococcus populations showed little or no decrease when the cheeses were being pressed, whereas populations in control cheeses decreased over the same period. During curing, control cheeses cured at 7.2 C showed marked population decreases over the 6 months; those cured at 12.8 C showed a rapid decrease followed by an upsurge in population. Populations of S. faecalis in the experimental cheeses decreased only slightly, and S. durans showed almost no decrease. Generally, cheeses cured at 7.2 C showed the greatest numerical survival and there appeared to be no population differences caused by early cooling treatment.
INCIDENCE OF POTENTIALLY PATHOGENIC MICROORGANISMS IN FURTHER-PROCESSED TURKEY PRODUCTS1
Authors: Hagberg M. M. , Busta F. F. , Zottola E. A. , Arnold E. A.
Published: December 2016

Numbers of certain pathogenic microorganisms associated with turkey and turkey products were determined at three Minnesota turkey eviscerating and processing plants. The influence of processing and freezing was investigated. Using a predetermined sampling plan, skin and meat samples were obtained from 96 turkeys. Numbers of Clostridium perfringens, Staphylococcus aureus, salmonellae, and coliform organisms in each sample were determined. All types of organisms studied were found in 10 to 1000-fold higher levels in the skin than in meat samples. Clostridium perfringens and S. aureus organisms were recovered from samples obtained during each stage in the processing of the birds. Salmonellae were not found as frequently. Of 85 fresh skin and meat samples, 53 (62%) yielded C. perfringens and 46 (54%) yielded S. aureus. Salmonellae were recovered from 11 of 74 (15%) fresh samples and coliform organisms from 74 of 85 (85%) fresh samples, Frozen storage (31 days at −20 F) reduced recovery of the organisms to 56, 53, 9, and 67% respectively.
NITROSAMINES: A REVIEWa
Authors: Sebranek J. G. , Cassens R. G.
Published: December 2016

Nitrosamines have become a recent problem for the food industry since it is thought that certain nitrosamine precursor's, such as sodium nitrite, which are commonly used in some foods, may lead to significant hazards in the food supply. This review draws together recent information and evaluates the problem of nitrosamines in foods. Chemistry of nitroso compounds is discussed and results of several animal studies are cited to emphasize the extreme toxic and carcinogenic potential of some of these compounds. The mechanism of action in tumor development is considered. Although not yet entirely clear, the most acceptable idea involves alkylation of cellular components such as DNA, RNA, and proteins which leads to changes in normal cell growth. Presence of nitrosamines in foods has been documented in several instances but more recent analytical techniques involving gas chromatography and mass spectrometry have indicated that levels in foods may be lower than previously believed. The potential for formation of nitrosamines from nitrite and secondary amines is discussed, in relation to food before consumption and to formation in the body, particularly the stomach, after consumption. Finally, analytical procedures are reviewed and briefly evaluated and some other possible sources of nitrosamines in the environment are considered.
CORRELATION STUDIES OF MILKFAT CONTENT AS MEASURED BY THE MILKO-TESTER, BABCOCK, AND MOJONNIER METHODS1,2
Authors: Shannon C. W. , Cardwell J. T. , True L. C.
Published: December 2016

To evaluate some of the methods used to estimate milk-fat content in raw milk, producer's milk samples were tested by the Milko-Tester, Babcock, and Mojonnier methods. One hundred eighty-eight individual producer's raw milk samples were analyzed in duplicate the Mlilko-Tester and Babcock methods. In addition, 34 of these samples were randomly selected and analyzed in duplicate by the Mojonnier method. The correlation coefficient for the 188 samples tested by the Babcock and Milko-Tester methods was 0.95. A prediction equation for calculating Babcock results based on Milko-Tester readings was developed. Statistical analysis of the results of the three methods showed highly significant (P < 01) correlation coefficient between each pair of the methods. An analysis of variance showed no significant differences (P > .05) among the three methods. Average variation between duplicate samples showed results from the Milko-Tester to have the least variation, while those from the Babcock procedure varied the most between duplicate determinations.