bluuebunny/crossref_metadata_2025 huggingface dataset:
Knowledge and practices of supervisors on the performance management and development system at rural primary health care facilities in the Limpopo Province
Authors: Mashego Rosemary H. , Skaal Linda
Published: December 2016

Background: The South African government has introduced Performance Management and Development System (PMDS) as a tool to monitor and manage the performances of health institutions, in order to improve service delivery within primary health care settings. The aim of the study was to determine the knowledge and practices of supervisors regarding PMDS in primary health institutions of the Limpopo Province.Materials and Methods: A cross-sectional, descriptive, quantitative study was used. A total of 117 participants were sampled using stratified random sampling technique and a questionnaire was used to collect data. Statistical Package for Social Sciences (SPSS) version 22.0 was used to analyse both descriptive and inferential statistics.Results: Generally all the respondents had an average (65.8%) understanding of the PMDS processes including the purpose and their roles as supervisors. However, a gap exists between the theoretical knowledge and the actual ability to practise PMDS which was found to be at 52%. There are areas of weakness that still need attention, such as unavailability of PMDS guidelines and lack of training of both supervisors and employees on PMDS.Conclusion: This study highlights the problem of lack of knowledge and skills, unavailability of PMDS policy and poor induction into PMDS. To improve the knowledge and ability to supervise PMDS, proper induction of all PMDS supervisors and periodic in-service training should be done; reference materials, the PMDS policy manuals, are to be made available in the facility and all supervisors be orientated on how to use these manuals.
Interrogating the ‘artificial’ divide between health and education for children aged 0–3 years in urban poor locales in Kenya
Authors: Munene Aurelia , Okwany Auma
Published: December 2016

Holistic integrated early childhood policies foster child well-being in the first 3 years of life. The normative framing of Early Childhood Care and Education (ECCE) entrenches segmentation and creates artificial divides between education and health. This segmentation persists yet development processes for children are intertwined and mutually reinforcing. We trouble this artificial divide by drawing on findings from a study which examined the discursive care spaces in an urban poor locale in Kenya. Data were produced through in-depth interviews; participant observation and focus group discussions with caregivers and both state and non-state care providers. Using a socio-ecological lens to analyse intra- and inter-household interactions among caregivers, our analysis exposes the assumptions and silences in ECCE health and education and presents caregivers’ rich nuanced experiences and counter accounts. We conclude by calling for the imperative of bridging the divide between and within early childhood health and education to support integrated, adaptive and contextualised policy and practice.
Intersecting culture, values and transformation in shaping an integrated ethnic identity within a diastratically variated society: Employing South Africa as a case study
Authors: Slater Jennifer
Published: December 2016

This article intersects various human diversities through the lens of Christian beliefs and practices as presented in Galatians 3:28. It sets out to identify some of the diastratic diverse factors that influence and shape the distinct socio-economic and cultural environments of the South African arrangement. The amalgam of Christian beliefs, together with cross-cultural practices and philosophical configurations, constitutes a wide range of worldviews that counter the formation of national unity and identity. By examining issues such as diversity and specifically diastratic diversity, as well as inclusiveness as the elixir to bring about national unity, it offers ways of embracing egalitarian ethics to bring about an integrated national identity. This article focuses attention on how value-transformation can be instrumental in the formation of national identity. As the demographics in South Africa are still dualistically designed, boundaries such as male and female, black or white, rich and poor, local or foreign, indigenous and alien, the study takes cognisance of these differences so as to bring all people into the equation of being human by accommodating multiple shades of skin colours, gender, social, cultural and ethnic variations into a diastratic unity. The article draws on how the composition of the Jesus Movement and early Christians, when St Paul, specifically in Galatians 3:28 dealt with diastratic diversity while establishing a Christian identity in antiquity.Intradisciplinary and/or interdisciplinary implications: The approach to the article is multidisciplinary in the sense that it puts the contextual socio-economic and cultural South African problem of diastratic diversity under the searchlight of biblical, theological, ethical, sociological and constitutional specialities. It scrutinises the contemporary societal disorder of antagonism in the light of the early Christian values of inclusiveness and respect for human dignity so as to develop a sense of national cohesiveness that transcends differences and division. It proposes the cultivation of an inclusive diversity consciousness as a pastoral realisation that diversity is positive and necessary for healthy national building.
PEACH: Predicting Frost Events in Peach Orchards Using IoT Technology
Authors: Watteyne Thomas , Laura Diedrichs Ana , Brun-Laguna Keoma , Emilio Chaar Javier , Dujovne Diego , Carlos Taffernaberry Juan , Mercado Gustavo
Published: December 2016

In 2013, 85% of the peach production in the Mendoza region (Argentina) was lost because of frost. In a couple of hours, farmers can lose everything. Handling a frost event is possible, but it is hard to predict when it is going to happen. The goal of the PEACH project is to predict frost events by analyzing measurements from sensors deployed around an orchard. This article provides an in-depth description of a complete solution we designed and deployed: the low-power wireless network and the back-end system. The low-power wireless network is composed entirely of commercial o-the-shelf devices. We develop a methodology for deploying the network and present the open-source tools to assist with the deployment and to monitor the network. The deployed low-power wireless mesh network is 100% reliable, with end-to-end latency below 2 s, and over 3 years of battery lifetime. This article discusses how the technology used is the right one for precision agriculture applications.
MT-RPL: a cross-layer approach for mobility support in RPL
Authors: Cobârzan Cosmin , Montavont Julien , Noël Thomas
Published: December 2016

Low Power and Lossy Networks (LLNs) are inherently dynamic - nodes move or experience link perturbations. Routing packets in LLNs is generally performed by the IETF IPv6 Routing Protocol for Low-Power and Lossy Networks (RPL). To face the dynamics of LLN, RPL is helped by external mechanisms such as Neighbor Unreachability Detection (NUD) or Bidirectional Forwarding Detection (BFD). In this article, we focus our analysis on mobility support. We ﬁrst show that NUD and BFD fail to mitigate node disconnection. We therefore propose a new cross-layer protocol operating between the MAC and routing layers known as Mobility-Triggered RPL (MT-RPL). MT-RPL has been implemented in Contiki OS and is evaluated together with NUD and BFD through an extensive experimentation campaign. Results show that our solution signiﬁcantly reduces the disconnection time, which increases the packet delivery ratio from the mobile node to the root and reduces control traﬃc in the network.
NATURE AND GROWTH RESPONSE OF THE MICROFLORA OF PASTEURIZED, PACKAGED MILK1
Authors: Maxcy R. B.
Published: December 2016

The microflora of freshly pasteurized, packaged milk is heterogeneous, and the numbers are generally low. While it is commonly assumed all bacteria are included in assays of numbers with plate count agar and standard methods, under normal conditions few are able to grow and contribute significantly to spoilage. Post-pasteurization contamination, which contributes insignificantly to the total count on freshly pasteurized, packaged milk, contributes most of the bacteria that are capable of growth to cause spoilage during subsequent storage. Though there is a delay after pasteurization before significant bacterial growth takes place, the same group of bacteria is responsible at either 5 C or 32 C.

The growth response of these bacteria was measured with a selective medium of nutrient agar containing alkyl aryl sulfonate. Data obtained by the use of the selective medium indicated a potentially useful approach to quality control.
THE ROLE OF THE PUBLIC HEALTH SERVICE'S NATIONAL COMMUNICABLE DISEASE CENTER IN THE SANITARIAN'S PROGRAM1
Authors: Eagan Hugh E.
Published: December 2016

The National Communicable Disease Center is the Public Health Service agency for the control of all infectious and certain other preventable diseases. The Center functions through organizational elements called programs—Epidemiology, Laboratory Improvement, Training, Tuberculosis, and Venereal Diseases. There is no program at the Center that does not affect the professional sanitarian as a member of the public health team.

The Center's services in the field of epidemiology, in consultation, in laboratory aids to diagnoses, and in practical procedures affect directly the sanitarian's own program. The publication, Morbidity and Mortality Weekly Report, reports epidemics caused by organisms disseminated by food, milk and water. This information should be invaluable to the sanitarian.

The Training Program has the more significant effect on the sanitarian's effort to control infectious diseases. It provides not only training in the field of sanitation but provides services that state resources cannot afford, among which is help in developing and improving state training programs by producing training aids and the stimulation to use them.

The Center's training program's contribution to the sanitarian consisted of twenty-three course subject areas directly connected to disease control by methods involving the alteration of environmental factors. In these courses, attended by 2,213 persons, 42% were engaged. directly in the sanitary sciences. Of the 24,000 total enrollment in 1966, 66% of the persons were from local and state health departments.
THE EFFECT OF FILLING TEMPERATURES OF MILK ON THE KEEPING QUALITY OF THE PRODUCT1
Authors: Smith A. C.
Published: December 2016

Temperatures of milk above 47 F at time of filling have a detrimental effect on the keeping quality of the product stored in paper containers. Filling temperatures are not as important as storage temperatures in prolonging shelf life. Storage temperatures of 40 F or below are recommended.
DIRECT MICROSCOPIC SOMATIC CELL COUNT IN MILK
Authors:   Subcommittee on Screening Tests, National Mastitis Council
Published: December 2016

The Direct Microscopic Somatic Cell Count is a modification of the Breed technique in which 0.01 ml of milk sample is spread over a circular 1 cm2 area on a special slide, and is dried, stained, and examined microscopically using the oil-immersion lens. The unit of area examined is a diametric strip of the milk film, traversed by manipulation of the mechanical stage controls. A special eyepiece reticle defines the width of the strip. All nucleated somatic cells within the strip are counted. The estimate of cellular concentration in the milk sample is based on the count of two mutually perpendicular strips on each of duplicate films. The method permits both determination and close control of count precision.
BACTERIOLOGICAL QUALITY OF SOFT-SERVE FROZEN DESSERTS1
Authors: Martin J. H. , Roberts R. E. , Sheuring J. J.
Published: December 2016

Soft-serve frozen dessert mixes and the freezer-dispensed products made from these mixes were examined for total bacteria, coliform organisms, and heat-resistant spores over a 3 yr period.

A total of 76% of all soft-serve mix samples analyzed contained less than 50,000 bacteria/ml, and 72% contained less than 10 coliform organisms per ml. These data indicate that most mix plants and retail stores could meet the above standards if adopted for soft-serve mixes.

A maximum limit of 50,000 total bacteria and 10 coliforms/ml would pose a problem with the freezer-dispensed soft-frozen product, because only 42% and 51% of the retail samples analyzed would meet these total count and coliform standards, respectively.

Spore counts were of little consequence in soft-serve mixes or frozen products, and a maximum allowable standard of 300/ml would be a reasonable figure that could be met with little difficulty by the processor and retailer.
EFFECT OF CERTAIN VARIATIONS IN DILUENT AND DILUTION PROCEDURE ON SURVIVAL OF PSEUDOMONAS SPECIES GROWN IN VARIOUS MEDIA1
Authors: Vanderzant Carl , Krueger W. F.
Published: December 2016

Studies on the effect of various diluents on the level of population of pseudomonads grown in skimmilk, nutrient broth, and on agar slants indicate that with skimmilk cultures usually minor increases or decreases in viable counts occurred. With cultures grown in nutrient broth at 25 C, reductions in numbers after holding in phosphate buffered water or distilled water became more prevalent. The viable population of cell suspensions from agar-slant cultures held in either Standard Methods buffer or distilled water decreased rapidly in most instances. The temperature of the diluent did not have a significant effect on the survival of test cultures in various diluents. Studies on the effect of cell concentration on survival of test cultures in various diluents indicate that in general only minor changes in viable count could be attributed to differences in cell concentration. With respect to pH of the diluting fluid, a diluent at pH 7.0 seemed preferable. Experiments with distilled waters from difference sources indicate that the type of water used as diluent can have a great effect on the viable count.
TIME-TEMPERATURE STANDARDS FOR THE ULTRA-HIGH TEMPERATURE PASTEURIZATION OF GRADE A MILK AND MILK PRODUCTS BY PLATE HEAT EXCHANGE
Authors: Read R. B. , Dickerson R. W. , Thompson H. E.
Published: December 2016

Time-temperature standards for ultra-high temperature pasteurization of milk and milk products have been identified by the U. S. Public Health Service as equally efficient and supplemental to those processes described in the 1965 Grade A Pasteurized Milk Ordinance. These standards are applicable to all milk products normally pasteurized in plate-type heat exchangers and consist of holding times of 1, 0.5, 0.1, 0.05, and 0.01 sec for respective temperatures of 191, 194, 201, 204, and 212 F. The tests described in the Grade A Pasteurized Milk Ordinance for high-temperature, short-time pasteurizers are applicable to ultra-high temperature equipment except for modification of the procedures used for timing the holding tube and determining the speed of response of the recorder-controller flow-diversion valve system.
FOOD INDUSTRY DEVELOPMENTS IN THE FUTURE1
Authors: Garner R. G.
Published: December 2016

It is apparent that the food industry of the future will be a dynamic, complex and a large-scale commercial operation. Vertical and horizontal integration will likely increase and thus blur the lines between agricultural production and agricultural processing. The growing need for food can only result in further rapid technological development. Accelerated progress toward more sophisticated, more convenient, nutritious and attractive foods can be expected to result from intensified application of science and technology. The amount of processing, handling and distribution of food will increase as a result of the lengthening distance between producer and consumer. Production of food, water, and energy to do man's work will be of the utmost importance. Nuclear energy will be used in producing man's food and water. Maintaining the safety and wholesomeness of an ever-changing food supply will require increasing emphasis on food sanitation.

Quite apart from its importance in supplying world food needs, the food processing industry—including the production, distribution and marketing activities that are associated with it—will be considered a national resource of highest priority in meeting problems which affect our interests in international trade and assistance to developing countries. Food processing will be the key to economic development.
GROWTH OF FOOD POISONING BACTERIA ON BARBECUED CHICKEN
Authors: Pivnick Hilliard , Erdman Ilmar E. , Manzatiuk Stephanie , Pommier Eugene
Published: December 2016

Staphylococcus aureus, Salmonella typhimurium, and Clostridium perfringens have been associated with food poisoning following consumption of barbecued chicken. These species grew readily in barbecued chicken incubated at about 40 C and increased approximately 100,000-fold within 8 hr.
SANITATION PROBLEMS IN THE PRODUCTION OF FROZEN CITRUS CONCENTRATE1
Authors: Murdock D. I.
Published: December 2016

Extensive repairs are made during the off season in food plants operating on a seasonal basis. Precautions taken to protect equipment during down periods are discussed.

Microorganisms causing food poisoning do not grow, but die readily in citrus juices and concentrates. Coliform bacteria are of no apparent public health significance in frozen citrus concentrates, partially concentrated or single strength citrus juices. Lactic acid bacteria, which constitute the most important index of processing sanitation, are held in check by constant sanitation efforts.

Soundness of incoming fruit and efficiency of grading are important factors in final product quality. Chlorinated water sprays are used to sanitize fruit handling equipment. A chlorine concentration of 15 ppm was found to be effective in controlling conveyor belt contamination at one plant.

The TASTE evaporator (thermal accelerated short time evaporator), now used almost universally in the citrus industry, is not a source of microbial contamination. Data indicate that a loss of diacetyl occurs when it is used for processing.

In distributing finished product from processor to consumer, an occasional can may infrequently be exposed to conditions conducive to the development of spoilage. Tests results indicate that for a 6 oz can of frozen concentrated orange juice to swell or burst, 3 or more days are required at room temperature, and 5 or more wk at 40 F.

Microbial contamination is controlled in the citrus industry by strict adherence to fruit quality and by maintaining an efficient sanitation program. The diacetyl test is used as a quality control tool to detect microbial activity in processing orange and grapefruit concentrates.

Good housekeeping is an important adjunct to sanitation. One company employs a good housekeeping/safety contest as a method of maintaining a safe and neat-appearing plant. The contest has resulted in improved morale of employees, along with better over-all plant sanitation and efficiency.
AN AUREOMYCIN-ROSE BENGAL AGAR FOR ENUMERATION OF YEAST AND MOLD IN COTTAGE CHEESE
Authors: Overcast W. W. , Weakley David J.
Published: December 2016

A peptone dextrose agar containing 20 ppm of aureomycin and 20 ppm of rose bengal was compared to acidified potato dextrose agar for the enumeration of yeast and mold. Mold and yeast isolates, as well as yeast and mold from Cottage cheese, were compared on the two agars. The results of the study showed no statistically significant difference between the mean counts on the agars and tests for bacterial growth of five species were all negative. The aureomycin-rose bengal agar had several advantages over the potato dextrose (PD) agar; spreading mold colonies were eliminated, there was no precipitation of casein to interfere with counting colonies, the possibility of some yeast and mold species not growing because of the low pH of the acidified PD medium was eliminated, and the red background aided in detecting colonies of yeast and mold.
SALMONELLAE AND THE FLUORESCENT-ANTIBODY TECHNIQUE: A CURRENT EVALUATION1
Authors: Goepfert J. M. , Insalata N. F.
Published: December 2016

The increased microbiological surveillance of foods by government regulatory agencies and industry has shown that salmonellae are an important cause of food-borne disease. The significance of salmonellae in food-borne disease has made it mandatory for regulatory agencies as well as industry to develop a rapid, reliable, and reproducible method for the recovery of salmonellae in feeds and foods.

Standard cultural procedures have become increasingly sensitive but not without a proportional increase in the time necessary for salmonellae detection and confirmation. This test may require from 5 to 7 days elapsed time with all of the implied disadvantages.

One of the most promising areas of activity is the rapid microbiological-serological technique employing an improved fluorescent-antibody procedure. While much has been done by the medical technologist, the application of this technique is relatively new in food microbiology. The published data show the method to be highly promising and possibly even more sensitive than the standard cultural procedure.

This technique is not without its inherent problems. Like all methods under investigation, there are differences in procedure, validity, and interpretation of the data. These are cited, with a description and critique of the work done, in order to give the reader an opportunity to evaluate the state of the art.
PHYSIOLOGICAL CHARACTERISTICS OF ENTEROPATHOGENIC AND NON-PATHOGENIC COLIFORM BACTERIA ISOLATED FROM CANADIAN PASTEURIZED DAIRY PRODUCTS1
Authors: Yang Ho-Yu , Jones G. A.
Published: December 2016

Three enteropathogenic Escherichia coli serotypes (PE) were compared with three non-pathogenic E. coli strains (E) and three Enterobacter aerogenes strains (A) on the basis of their biochemical, thermal death time, and low temperature growth characteristics. All nine strains were isolated from Canadian pasteurized dairy products. It was not possible to differentiate consistently between the PE and E strains from the results of any biochemical tests performed. Differentiation was achieved, however, on the basis of differences in colonial morphology of the strains when grown on Tergitol-7 agar containing 0.004% 2, 3, 5-triphenyltetrazolium chloride; the PE strains produced rough or intermediate rough colonies on this medium, whereas the E and A strains produced smooth or mucoid colonies. Thermal death time studies showed that one or more of the E strains might survive a commercial high temperature process if the number of cells present in the raw milk were unusually large; the PE and A strains were relatively heat sensitive and would be unlikely to survive pasteurization. z-Values found for the strains varied from 9.6 to 16.5, but the magnitude of these values was not directly correlated with the identity of particular groups of strains. Viable counts of the E strains suspended in skim milk at 7 C decreased with time; counts of the A strains and of one of the PE strains declined during the first 2 to 4 days of storage but thereafter increased rapidly. One PE strain grew only weakly under these conditions but the third showed a remarkable capacity for rapid initiation of fast growth. When cells were suspended in skim milk at −28 C, viable counts of all nine strains decreased during storage. It was concluded that particular significance can be attached to the capacity of the PE strains to multiply in skim milk held at 7 C if the serological evidence obtained is a valid criterion of their potential enteropathogenicity. The results emphasize the need for a simple and rapid test to detect enteropathogenic E. coli contamination of dairy products, and it is suggested that a cultural test, using Tergitol-7 agar containing 2, 3, 5-triphenyltetrazolium chloride as a differential medium, might be developed for this purpose.
APPLICATION OF THE OXIDASE TEST TO REFRIGERATED DELICATESSEN FOODS
Authors: Hankin Lester , Ullmann William W.
Published: December 2016

A total bacterial count, oxidase count, coliform, and yeast and mold count was made on each of 135 samples of delicatessen foods collected at retail outlets and food processing plants. Analysis of the data obtained, primarily through correlation of the total count, oxidase and coliform counts, allowed for an assessment of possible sources of bacterial contamination. The importance of the oxidase test is stressed since delicatessen foods may be contaminated by psychrophilic pseudomonads and this test offers a rapid measure of such contamination. Interpretation of results obtained on any one sample are explained.
MICROBIOLOGICAL QUALITY CONTROL IN THE FOOD INDUSTRY1
Authors: Mossel D. A. A.
Published: December 2016

In quality control in the food industry in North-Western Europe, safety and keeping quality of final products are mostly maintained by preventative systems of factory surveillance, rather than by the “analytical” approach in which finished product samples are examined and measures taken later, based on the results of such an examination of samples. Methods are recommended for verifying that all preventative measures have been taken correctly.

Since microbiological examination of samples is often the sole way of checking on goods, e.g. upon importation, methods for this purpose are also recommended. It is strongly suggested that numbers of tests applied to each commodity are limited and that the groups of organisms to be determined in each instance will be chosen after careful study of the microorganisms associated with a particular food. The need for standards in evaluating the results obtained is stressed. A first attempt in streamlining, mechanization, automation, and data handling in this area, is presented.

Thorough retrospective complaint examination, i.e. a careful analysis of what may have caused rejection of consignments despite preventative quality control, is recommended as useful for avoiding repetition of the same or similar phenomena in future. Microbiological methods and chemical tests for microbial metabolites in instances where complete or partial autosterilization has occurred, are recommended.
MONITORING MILK PLANT WASTE EFFLUENT-A NEW TOOL FOR PLANT MANAGEMENT
Authors: Zall R. R. , Jordan W. K.
Published: December 2016

A two-phase investigation of food plants consisted of field visits to 55 locations to view waste handling methods and then a single site analysis in which in-plant waste reduction was emphasized.

Phase I showed that personnel in one plant only measured waste discharge volumes. Only 16 of the 55 plant supervisors could assign a dollar value to their firm's waste handling program. The total sampling indicated that 41.7% of the sites had waste disposal systems approved by an appropriate regulatory agency, 29.3% used systems that did not have such approval, 29% utilized municipal systems, and 16.6% discharged wastes as land irrigation.

Phase II singled out one processing plant which was subjected to measures emphasizing in-plant actions to minimize waste. This plant reduced its waste volume by 50%. Segregation of product rinsings reduced the daily pounds of BOD generated by as much as 50%. In addition, data were collected to show the value of detergent reuse.

A new use for waste recording information developed from monitoring waste effluents. The performance of management and production workers can be graded by waste production indices. Inexpensive equipment such as temperature recorders, conductivity scanners, and weir measuring devices can be used to pinpoint weaknesses in plant operations. Not only can waste handling costs be reduced, but in-plant savings of raw materials can produce a new source of revenue.
RECOVERY OF STREPTOCOCCUS AGALACTIAE FROM A HERD OF LOW PREVALENCE OF INFECTION: A METHOD OF SURVEILLANCE AFTER ELIMINATION OF INFECTION1,2,3
Authors: Ward G. E. , Postle D. S. , Berman D. T.
Published: December 2016

Three sources of inoculum were examined using TKT medium for detection of Streptococcus agalactiae from a herd of low prevalence of infection. An inoculum of a loopful (0.01 ml) from a bulk milk sample yielded a 3.6% recovery rate. An inoculum of gravity cream from bulk tank samples yielded a 36.5% recovery rate. In a third technique, a loopful of rinsings from the filter pad, through which a complete milking had been filtered, yielded a 62.0% recovery rate.
A COMPARISON OF SCREENING TESTS TO DETECT ABNORMAL MILK1
Authors: Nageswararao G. , Calbert H. E.
Published: December 2016

The results of the Feulgen-DNA-color optical density and score, the California mastitis test (CMT) score, viscosity developed in milk samples by addition of equal volume of CMT reagent, the catalase test, the (direct microscopic count bf leucocytes, and the proportion of live leucocytes were compared using fresh, quarter, and bucket milk samples and 1 to 2 day old bulk milk samples. The Feulgen-DNA-color gave. good correlations with all the tests in all types of samples, except with the CMT of bulk samples. The CMT score and viscosity gave good correlations with all the tests on fresh milk samples and insignificant correlation with stored milk samples. The catalase test gave good correlations with all other tests in fresh samples and low but significant correlations with stored samples. Quarter and bucket milk samples contained 71% and 74% live leucocytes and bulk milk samples contained 42% live leucocytes.

Holding of milk at 5 C for 5 days did not significantly change the Feulgen-DNA-color and catalase activity, slightly increased total leucocyte counts, but gradually decreased the CMT score, the viscosity, and the proportion of live leucocytes.

The Feulgcn-DNA-color of milk samples containing few millions of leucocytes and the direct microscopic count of total, leucocytes gave poor reproducibility.
FUNGI IN FOODS--I. EFFECT OF INHIBITOR AND INCUBATION TEMPERATURE ON ENUMERATION1
Authors: Koburger John A.
Published: December 2016

Antibiotics were far superior to acidification for controlling bacteria when counting fungi in foods. Yeast and mold counts from Potato Dextrose Agar containing antibiotics were much higher than those obtained in the acidified medium, and growth of bacteria was never a problem. When incubation temperatures of 32 and 22 C were compared, more colonies appeared at 22 C.
SANITARY ASPECTS OF MILKING SYSTEMS AND BULK FARM TANKS1
Authors: Lane C. Bronson
Published: December 2016

The dairy industry has been a leader in protecting the consumer from pathogenic organisms in the milk supply. However, it does not always offer the consumer products with long shelf life, as is shown by keeping quality studies on dairy products obtained from retail outlets.

Both producers and processors can be blamed for the high incidence of dairy product dropouts, those products that are spoiled by the time they reach the consumer's refrigerator. Yet it must be emphasized that the finished product can be no better than the raw ingredient that went into the making of the product.

High quality milk can be produced by any dairyman having the will and motivation to succeed, the fixed determination to get the job done, and the proper training in sanitation principles.

Proper cleaning and sanitizing procedures for use on milking systems and bulk farm tanks are outlined. Proper sanitation procedures must be followed, as unclean milking equipment is a primary cause of quality problems on the farm and in the marketplace. With the full cooperation of our industry, dairy product dropouts will no longer plague the producers, processors, and ultimately, the consumers.
ROAD DUST AS A SOURCE OF SEDIMENT IN MILK AND CREAM
Authors: Armstrong J. G.
Published: December 2016

Four tests have been conducted with two types of cans to determine the amount of dust that may enter milk and cream cans during transport over dusty roads. The least amount of dust was found in cans when they were fitted with individual plastic covers. The greatest amounts of dust were found in cans of both types when waxed paper was placed under the lids. In these tests a tarpaulin over the truck box, and the type of can, made no difference in the amount of dust entering the cans. Relatively large differences were observed, however, between individual cans.
THE FATE OF RADIOLABELED BOTULINAL TOXIN WITHIN THE BODY OF THE RAT
Authors: Vermityea B. L. , Walker H. W.
Published: December 2016

Botulinal toxin type A, bovine serum albumin, and rat serum albumin were labeled with iodine-131 and injected intraperitoneally into white rats. Examination of tissues at various time intervals up to 48 hr showed many similarities in the distribution patterns in the rat for these radiolabeled proteins. Relatively large amounts of radioactivity were found in the blood, diaphragm, stomach, spleen, intestine, and tail of most rats. Passive immunity for botulinal toxin reduced the amount of localization in the stomach, spleen, intestine, and thyroid and increased the rate of excretion of botulinal toxin.
PREDICTION OF STANDARD PLATE COUNT OF MANUFACTURING-GRADE RAW MILK FROM THE PLATE LOOP COUNT1
Authors: Wright Earl O. , Reinbold George W. , Burmeister Leon , Mellon James
Published: December 2016

Plate Loop Counts and Standard Plate Counts of manufacturing grade raw milk samples were compared. With bacterial counts of 200,000/ml and less, the Plate Loop Count approximated the Standard Plate Count very closely. With counts greater than 200,000, the agreement was not as close. Differences between counts from the two methods, however, were not statistically significant (P<0.05) within either count range.

An adjustment factor was determined to enable the Plate Loop Count to more accurately predict the Standard Plate Count of milk with a Standard Plate Count >200,000/ml. The Standard Plate Count can be reasonably predicted from the Plate Loop Count by the formula:
THE EFFECT OF GLYCOLS ADDED TO DISINFECTANT-DETERGENT SOLUTIONS UPON AEROSOLIZED TEST MICROORGANISMS
Authors: Braymen Donald T. , Soncer Joseph R.
Published: December 2016

Microorganisms that are aerosolized by high pressure cleaning methods are not appreciably affected by most disinfectant-detergent solutions when in this state. Since glycols are one of the few chemicals recognized as successful aerial disinfectants, it was suggested that the addition of certain glycols to these solutions would lower the concentration of suspended microorganisms. To test this possibility, triethylene and propylene glycol and lactic acid were added to phenolic disinfectant-detergent solutions. It was determined that there was no substantial reduction in the concentration of two aerosolized test microorganisms when the glycols were added. It is postulated that high relative humidities, 90% and above, are responsible for the failure of the glycols to reduce microorganism concentration during the high pressure spray application of the solution. Our findings indicate that the addition of glycols to disinfectant-detergent solutions for control of aerosolized microorganisms is not warranted.
QUALITY CONTROL COMMITTEE LABORATORY OF THE MINNEAPOLIS-ST. PAUL MARKET1
Authors: Ginn Roy E.
Published: December 2016

The Quality Control Committee laboratory is a unique organization which was started approximately 32 years ago by Dr. Harold Macy of the University of Minnesota. The dairy industry operates a laboratory which does most of the official testing for the health agencies in the Minneapolis-St. Paul market. With higher costs of operations many health agencies are trying to find ways of saving money, and still have a satisfactory laboratory program to protect the public's health. Some health agencies are using industry laboratories, and the cost is passed on to the customer rather than the taxpayer.

The laboratory functions are to evaluate the quality of the raw milk supply from 4238 Grade A producers, and the finished products from 17 processing plants. The laboratory also does the official butterfat testing for the Federal Milk Market Administrator for Order 68.

This organization is supervised by a Steering Committee of nine individuals who represent the University of Minnesota; the producer cooperatives, who supply the raw milk; and the Grade A fluid milk processors from the Minneapolis-St. Paul market.

All of the routine results from the laboratory are provided to the health agencies. The health agencies and laboratory manager have a close working relationship to coordinate the program. In order for an organization like this to work, it takes cooperation from all parties involved.
INCIDENCE AND IDENTIFICATION OF SOME BETA-HEMOLYTIC STREPTOCOCCI IN FOODS1
Authors: Lee Iris , Koburger John A.
Published: December 2016

A total of 109 food products were surveyed for the incidence of beta-hemolytic streptococci. The organisms were isolated and enumerated using a pre-enrichment–Most Probable Number technique. Eighty seven isolates were obtained from 18 of 53 meat and fish products. No beta-hemolytic streptococci were isolated from the remainder of the samples which included vegetables, dairy products, dehydrated foods, and miscellaneous food items. Serological and biochemical procedures indicated 73 isolates belonged to groups C, D, F, B, L, A, and G, in order of frequency. Fourteen isolates remained ungrouped. The quantity of these organisms, as determined by the Most Probable Number (MPN) technique, ranged from 91 to >24,000 per 100 g of sample.
EFFECT OF THE COW'S BODY CONDITION AND STAGE OF LACTATION ON DEVELOPMENT OF MILK RANCIDITY1
Authors: Ortiz M. J. , Kesler E. M. , Watrous G. H. , Cloninger W. H.
Published: December 2016

An objective of this study was to investigate the relationship between body condition of the dairy cow and susceptibility of milk to rancidity. Initial milk samples were obtained from 166 cows in Spring, 1969, and all animals were retested after an interval of two months. Additional observations included the effects of stage of lactation, level of milk production, and herd effects. Each cow was evaluated for body condition, at the times when milk samples were obtained, by a method based on measures of weight and skeletal size and by a subjective scoring system. Spontaneous rancidity of the milk fat was allowed to develop upon storage for 48 hr; and induced rancidity was brought about by controlled agitation. As measured by acid degree values (ADV) the treatments imposed on the milk samples were successful in simulating development of spontaneous and induced lipolysis of the milk fat. However, the magnitude of the ADV was not related to body condition score. It is concluded that in well-fed herds, such as those used in this experiment, body condition of the cow does not influence the susceptibility of her milk to rancidity. These data may not apply under conditions of poor feeding and management. Advancing stage of lactation was associated with increases in both spontaneous and induced rancidity. This was indicated by positive correlations between days in milk and ADV, and by significantly higher values in the second sampling period than in the first. There was a negative correlation between the amount of milk produced and ADV. This may have been related to the decline in milk flow which accompanied advancing lactation. An unexplained herd difference existed with respect to the susceptibility of milk to induced rancidity.
MICROBIOLOGY OF POULTRY PRODUCTS1,2
Authors: Kraft A. A.
Published: December 2016

Changes in poultry processing and marketing over the past few decades have resulted in production of many convenience food items. These products are subjected to much handling and require that strict attention be given to sanitation measures.

Many types of microorganisms are present on poultry products as a result of contamination from feathers, feet, and intestinal contents of the birds. Equipment and personnel on processing lines also contribute to the spread of bacteria. The bacterial flora may be significant in causing spoilage, or may represent a public health hazard unless controlled by proper sanitation and cooking or low temperature, Trends in bacterial numbers during processing vary with different plant practices and the adequacy of plant sanitation; examples of these differences are described. Several investigations are reviewed on microorganisms present on poultry from the farm through the finished product, including retail store practices. Sources and control of salmonellae and other potential pathogens are discussed.
A DIFFERENTIAL BROTH FOR SEPARATING THE LACTIC STREPTOCOCCI1
Authors: Reddy M. S. , Vedamuthu E. R. , Reinbold G. W.
Published: December 2016

Arginine degradation and citrate utilization, the major differentiating characteristics among lactic streptococci, formed the basis of a differential broth for separating Streptococcus cremoris, Streptococcus lactis, and Streptococcus diacetilactis strains in pure cultures.

The medium contains milk as the sole source of carbohydrate (lactose), arginine and sodium citrate as specific substrates, and a suitable pH indicator (bromcresol purple), in addition to other ingredients. The pH of the medium is adjusted to 6.2 ± 0.05 (which becomes 6.15 ± 0.05 after sterilization) to increase citrate utilization and the broth is dispensed into test tubes containing Durham fermentation tubes. Streptococcus cremoris produces a yellow reaction (acid) in the broth. Streptococcus lactis initially turns the broth yellow, but on liberation of NH3 reverses the color back to the original violet hue. Streptococcus diacetilactis produces a violet reaction, and CO2 accumulates in the Durham fermentation tubes from the fermentation of sodium citrate.
IV. MILK HANDLING PRACTICES IN STORES. DIFFERENCES BETWEEN DATING AND NON-DATING MARKETS
Authors: Glass E. D. , Watrous G. H. , Butz W. T. , Johnstone W. F. , Pierce C. W.
Published: December 2016

New York City vs. Chicago

Milk was found to be significantly less available in the dating market than in the non-dating market. A higher incidence of special deliveries was noted in the dating market than in the non-dating market. Milk inventories maintained in the dating market were significantly lower than milk inventories maintained in the non-dating market. Returns due to date or code expiration were identical for the dating and non-dating markets and so few as to be of no consequence.

Birmingham vs. Montgomery

Milk was found to be slightly less available in the dating market than in the non-dating market but the difference was not statistically significant at accepted confidence levels. A higher incidence of special deliveries was noted in the dating market than in the non-dating market. Milk inventories maintained in the dating market were slightly lower than milk inventories maintained in the non-dating market.

Camden vs. Philadelphia

Milk was found to be slightly less available in the dating market than in the non-dating market but the difference was not statistically significant at accepted confidence levels. Special deliveries were so few as to be of no consequence in either the dating or non-dating market. Milk inventories maintained in the dating and non-dating markets were identical. Returns due to date or code expiration were identical for the dating and non-dating markets and so few as to be of no consequence.
A SELECTIVE MEDIUM AND PRESUMPTIVE PROCEDURE FOR DETECTION OF SALMONELLA IN DAIRY PRODUCTS
Authors: Hargrove R. E. , McDonough F. E. , Reamer R. H.
Published: December 2016

A culture medium and testing procedure were developed to detect and differentiate Salmonella in pure culture study and for presumptive detection of Salmonella in dairy products. Most pure cultures of Salmonella were easily differtiated from other members of the Enterobacteriaceae group after 18 hr incubation at 37 C in a neutral red-lysine-iron-cystine broth. Salmonella changed neutral red in the medium from red to yellow and most strains turned the medium black through formation of a massive black precipitate. Species of Enterobacter, Citrobacter, Proteus, Shigella, and Pseudomonas intensified the red color of the medium and failed to blacken it. Species of Klebsiella and Escherichia usually changed the medium from red to yellow in 18 hr but none developed a black precipitate. The few nonhydrogen sulfide producing strains (no medium blackening) of salmonellae were differentiated from Escherichia and Klebsiella sp. by continued incubation to a total of 42 hr followed by the use of a second indicator, brom thymol blue. Only salmonellae gave an alkaline reaction and converted the medium from yellow to green or blue. The medium provided for rapid detection of most salmonellae after 18 hr incubation, as characterized by medium blackening or color change from red to yellow. Related enteric bacteria, other than Arizona strains were readily differentiated.

For dairy products a slight modification in medium formula and use of novobiocin and trypsin were required. Novobiocin selectively inhibits growth of most interfering spore formers and gram-positive bacteria and also certain strains of Escherichia coli and Proteus. Trypsin was used to digest casein added with the dairy product sample. A positive presumptive test for Salmonella in dairy products was indicated in the medium by a color change from red to yellow and/or production of a massive black precipitate of iron sulfide after 24 hr incubation. Absence of salmonellae was indicated by no color change or no medium blackening. Results from testing several dairy products indicated that the procedure may be of value in the rapid screening of these foods for salmonellae. Although confirmation and serological identification are still essential, the test eliminates preenrichment and gives presumptive evidence of salmonellae contamination after 24 hr.
COMPARISON OF METHODS FOR ESTIMATING SOMATIC CELL LEVELS IN BULK MILK1
Authors: Ward Gilbert E. , Berman David T.
Published: December 2016

Various methods of estimating somatic cell levels in milk were compared with the direct microscopic somatic cell count (DMSCC). The electronic cell count (ECC) using centrifugation to separate cells from milk yielded correlation coefficients of 0.870 to 0.907 when compared to DMSCC. The Wisconsin mastitis test (WMT) yielded correlation coefficients of 0.714 to 0.753 when compared to the DMSCC. The diphenylamine filter-DNA method yielded correlation coefficients of 0.988 to 0.991 when compared to the DMSCC. The filter-DNA method was modified by using indole instead of diphenylamine to obtain color. This method reduced the time for color development from 16 hr to 10 min. The correlation coefficients were 0.987 to 0.990 using this method when compared to the DMSCC.
AN EVALUATION OF THE KOHMAN PROCEDURE AS APPLIED TO COMPOSITION CONTROL IN CONTINUOUS BUTTERMAKING1
Authors: Packard Vernal S.
Published: December 2016

The Kohman balance and another, more sensitive Torsion balance (Torbal ET-1), were compared and evaluated statistically to determine their applicability in composition control methods used in continuous buttermaking. On five replicate analyses of four supplies of butter at four different sample weights (10, 15, 20, and 25 g), the Torbal ET-1 balance proved somewhat more precise for moisture determinations. Precision tended to improve as sample weight increased, the improvement being more pronounced for the Kohman balance.

In replicate direct salt analyses of 1-, 5-, and 10-g samples, the best precision was noted with the more sensitive balance at a sample weight of 5 g. At all sample weights, results were positively biased compared to results obtained by the conventional method of salt analysis in butter.
THE EFFECTS OF STORAGE TEMPERATURES ON THE KEEPING QUALITY OF HALF AND HALF1
Authors: Smith Arnold C.
Published: December 2016

Half and half containing 10% butterfat was pasteurized at 90.6 C for 25 sec and bottled on a Regent filler in 0.5-oz aluminum foil topped plastic containers. Samples were analyzed after storage at 1.7, 4.4, and 7.2 C for 0, 1, 2, 3, 4, 5, and 6 weeks. Product quality decreased with an increase in the storage temperature and the half and half was judged acceptable for coffee after 4, 3, and 2 weeks of storage at 1.7, 3.3, and 7.2 C, respectively.