bluuebunny/crossref_metadata_2025 huggingface dataset:
TEMPERATURE PROFILES IN HOLDING TUBES OF MILK AND EGG PASTEURIZERS
Authors: Dickerson R. W. , Read R. B.
Published: December 2016

Product temperatures in a cross-section of the holding tube of milk and egg pasteurizers are required to be within 1 F, and this condition is assumed to be met when tube diameter is < 7 inches and product velocity is at least 1 ft/sec. Because of the viscous nature of some milk products and most egg products, the 1 F requirement might not be met, and therefore product temperatures were measured at the entrance and exit cross-sections of both milk and egg holding tubes.

Product temperatures were measured with 0.010-inch-diameter thermocouples and a 24-point recorder. With the pasteurizer operating with product in forward flow, holding tube temperatures were monitored for about 0.5 hr. Except for condensed skimmilk, milk product temperatures in a cross-section did not vary by more than 0.8 F. Although the temperature variation of condensed skimmilk exceeded the 1 F requirement, it was within 2 F. For plain yolk and for salted yolk (10% salt by weight) the variation within a cross-section was 1.2 and 4.8 F respectively. The variation for the other egg products was < 1 F.
VIBRIO PARAHAEMOLYTICUS–A REVIEW1
Authors: Nickelson R. , Vanderzant C.
Published: December 2016

This review presents current information on the taxonomic position, biochemical characteristics, distribution, isolation and identification procedures, pathogenicity, and serology of Vibrio parahaemolyticus. In the past, V. parahaemolyticus was associated primarily with outbreaks of gastroenteritis in Japan caused by consumption of seafoods and other salted foods. In recent years, this organism has been isolated from marine environments and seafoods in many countries, including the United States. In addition to gastroenteritis, some strains may cause localized tissue infections in humans and cause death of crab and shrimp. In the United States, V. parahaemolyticus has been incriminated in unconfirmed outbreaks of foodborne illness associated with consumption of shellfish. Isolation procedures based on direct plating of food homogenates on selective media with or without prior enrichment in broth media are available. Suspect colonies are confirmed by biochemical tests and fluorescent antibody technique. Although antisera (7 polyvalent and 47 monovalent) for serological grouping of strains of V. parahaemolyticus are available, their usefulness in diagnostic procedures is at the present uncertain.
SOME OBSERVATIONS ON THE MICROFLORA OF DISPOSABLE PAPER HAND-WIPES1
Authors: Koburger John A. , Lapin Robert M.
Published: December 2016

A total of 38 samples of disposable hand towels and napkins were analyzed for their microbial content. Total counts on 50% of the samples were <100 organisms per gram of towel, with the remaining counts ranging upward to 7,200 per gram. Bacillus species represented 90% of the flora; the remaining organisms were actinomycetes, clostridia, micrococci, molds, and diphtheroids. Bacillcs cereus was isolated from 5 samples.
THE PHOSPHATE STORY1
Authors: Weber Calvin E.
Published: December 2016

This paper summarizes information relative to phosphates, detergents and eutrophication; the problem, concerns, and differences of opinion; and the alternatives to phosphates in detergents and their problems. There is evidence that phosphates contribute to eutrophication, yet there is other evidence that indicates that carbon, nitrogen, or other nutrients are the critical factors. There are alternatives to phosphates in detergents and alternatives to removal of phosphates from detergents. There are wastewater treatment methods available and being developed to remove phosphates from wastewaters. Some are concerned that replacement of phosphates in detergents with other material will create more serious pollution than phosphorous or will create hazards to health. Legislation has been passed in various governmental jurisdictions to control the phosphate content in detergents or to ban their use in detergents.

If phosphorous is the cause of accelerated eutrophication, then removal of phosphates from detergents will not be sufficient. It will be necessary to apply phosphate removal processes to wastewater treatment facilities to remove from the wastewater effluent, phosphates produced by other sources. In any event, if such technology can reduce the phosphorous levels below the minimum for massive algal growth, the eutrophication process will continue because of the presence of natural phosphorous or otherwise existing phosphorous in the water.
EMERGING FOODBORNE DISEASES
Authors: Bryan Frank L.
Published: December 2016

A review of the impact of change in food production, processing, and preparation on emerging foodborne disease problems is followed by the results of a survey which disclosed factors that contributed to 493 foodborne disease outbreaks during the last 10 years. The most significant of 18 identified factors were: failure to properly refrigerate foods; failure to thoroughly heat process foods; infected employees who practice poor personal hygiene; preparing foods a day or more before they are served; incorporating raw (contaminated) ingredients into foods that receive no further cooking; allowing foods to remain at warm (bacterial incubating) temperatures; failure to reheat cooked foods to temperatures that kill vegetative bacteria; cross contamination; and failure to clean and disinfect kitchen or processing plant equipment. The relationships of the identified factors to transmission of specific diseases are also discussed. Effective control of foodborne diseases must be based upon preventing the factors that contribute to foodborne disease outbreaks.
EVALUATION OF SCALLOP MEAT QUALITY BY THE RESAZURIN REDUCTION TECHNIQUE1
Authors: Webb N. B. , Thomas F. B. , Busta F. F. , Kerr L. S.
Published: December 2016

Experiments were conducted on calico and bay scallop meats in the fresh, frozen, and thawed states and with two modifications of the resazurin technique. Results indicated that the resazurin reduction test was a relatively rapid, objective technique to determine the shelf-life of scallop meats as compared with total bacteria numbers and sensory ratings for aroma by a trained panel. Agreement between these three criteria for determining shelf-life quality improved with storage time; which apparently was related to changes associated with the log phase of bacterial growth. The resazurin test was found to be a simple, relatively rapid, inexpensive, and objective technique for determining quality of fresh scallop meats.
ORGANIC FOODS–ANOTHER CONSUMER HOAX?1
Authors: Von Elbe J. H.
Published: December 2016

Today's food industry is under great consumer attack. Consumer demands have served to increase the number of food products to 7,800; about 3,300–3,500 new products are introduced annually. Nearly all new products can be classified as convenience foods. With such a rapidly changing market, consumer confidence in the food industry has been lost and, because of confusion created, the consumer has become increasingly fearful of chemically contaminated foods. This fear is substantiated by increased public interest in so-called organic foods or organically-grown foods, proliferation of health food stores, and introduction of health food sections into supermarket chains. It is estimated that there are some 7 million organic food consumers, and that sales of natural foods (organic) will reach $500 million in 1972. Today only a limited number of organic farms and wholesalers of organic foods exist. The opportunity for fraud is great. A sign over an organic food section, or a label claiming “organic,” does not guarantee that the food was produced by organic methods. Since there is nothing unique about organic foods that differentiates them from products grown by conventional means, governmental agencies are reluctant to issue standards controlling movement of these products.
HOLDING TIMES OF RAW MILK DILUTIONS: A REASSESSMENT1
Authors: Hartman Paul A. , Weber Judith A.
Published: December 2016

It has been suggested recently that the maximum holding time of dilutions of raw milk to be used for the standard plate count be reduced to 5 min. The data upon which this suggestion was based are reassessed by normalizing each sample to equal weight before summary computations are made. Results indicate that the average increases of counts did not exceed 10% during holding times of up to 20 min.
SANITATION OF REVERSE OSMOSIS/ULTRAFILTRATION EQUIPMENT
Authors: McDonough F. E. , Hargrove R. E.
Published: December 2016

Data are presented from studies relating to cleaning and sanitizing reverse osmosis/ultrafiltration equipment used to concentrate and fractionate cheese whey. Current equipment design makes cleaned-in-place (C.I.P.) systems mandatory since modules cannot be completely drained or disassembled. In addition, many presently accepted sanitizing methods cannot be used without harming the delicate membranes. More than 50 different chemical agents, or combinations, currently approved by the Food and Drug Administration, were screened. Grossly contaminated reverse osmosis/ultrafiltration equipment was readily sanitized with several agents, including iodophors (10 ppm available iodine), sodium metabisulfite (0.2%), diethylpyrocarbonate (0.05%), zephirin chloride (0.006%), and calcium hypochlorite (10 ppm available chlorine). Merits of these agents are discussed. The sanitizer of choice would depend on type and design of equipment, operation of the plant, time allotted for cleaning, and degree of control desired. For best results, complete flooding of test equipment was necessary, indicating that sterilization cannot be assured unless modules are mounted in a vertical position.
MICROBIAL POPULATIONS OF RESTAURANT COUNTER CLOTHS1
Authors: Nelson F. Eugene , Halle Lee
Published: December 2016

Of 18 counter cloths in use at food service establishments, 6 gave “total” counts exceeding 1,000,000/4 inehes2, and only 5 had counts less than 10,000/4 inches2, Yeasts and molds were encountered in appreciable numbers from nearly all samples. Typical colonies of psychrotrophic bacteria, coliform bacteria, staphylococci, and enterococci were obtained from many samples, Microbiological condition of counter cloths did not correlate with inspection ratings or general level of housekeeping.
EVALUATION OF METHODS FOR DETECTION OF COLIFORM BACTERIA IN RAW MILK1
Authors: de A. Moura Fé Jose , Nelson F. Eugene
Published: December 2016

Estimates of populations of “total” coliform bacteria in raw mi1k were quantitatively essentially the same when Violet Red Bile agar incubated at 32 C and Lauryl Sulfate Tryptose Broth incubated at 37 C were used. Qualitatively, LST tended to favor recovery of a greater proportion of Aerobaoter aerogenes and IMViC-irregular types. Of the 46 isolates that produced ropiness, 35 were recovered from LST.

Escherichia coli populations, as determined on EC medium incubated at 44.5 C, showed no constant relationship to total coliform population. Summer samples contained not only greater numbers of E. coli but also these organisms constituted a greater proportion of the coliform population.
STAPHYLOCOCCUS AUREUS AND STAPHYLOCOCCAL FOOD INTOXICATIONS. A REVIEW
Authors: Minor T. E. , Marth E. H.
Published: December 2016

Dairy products have been associated with several rather large outbreaks of staphylococcal food poisoning. These include eight related outbreaks in England and 19 in Puerto Rico which involved dry milk, an outbreak that affected people over a widespread area of the United States caused by Cheddar cheese, and a 200-case outbreak traced to Cheddar cheese consumed in an Iowa institution. These and other outbreaks of staphylococcal food intoxications are reviewed in this paper. Surveys which have been conducted to determine the incidence of staphylococci in dairy foods are also discussed. These studies show that it is not uncommon for raw milk and cheese to contain detectable numbers of coagulase-positive Staphylococcus aureus. Finally, information is presented on the behavior of staphylococci in dairy products. Most of the work deals with growth of and enterotoxin production by S. aureus in milk and cheese. Growth of staphylococci in these foods is favored by the presence of low numbers of other organisms and is increasingly restricted as the pH decreases.
FLAVOR EVALUATION OF VARIOUS MILK, VEGETABLE, AND MARINE PROTEIN SOURCES1
Authors: Maga J. A. , Lorenz K.
Published: December 2016

Sensory and analytical measurements were made on eight milk and six vegetable and marine protein samples. Sensory panel scores for blandness were recorded for odors of dry products and for odor and taste of 3% suspensions in water. Gross composition, GLC headspace vapor analysis, and carbonyl level were obtained. Odor of cottonseed flour powder was judged the most bland, whereas reconstituted low heat NFDM rated most bland in both odor and taste. The least bland product was fish protein concentrate. Moisture and protein ranged from 2.1 to 9.6 and 11.8 to 92.0%, respectively. All milk products had lower total GLC vapor peak areas than the vegetable proteins. Carbonyls varied from 2 mg/kg in sodium and calcium caseinate to 220 mg/kg in toasted defatted soy flour. In most instances, total GLC vapor areas of carbonyl levels did not agree with sensory panel data.
NORMAL MILK SOMATIC CELL COUNTS
Authors: Natzke R. P. , Everett R. W. , Postle D. S.
Published: December 2016

Samples were collected during various stages of lactation from cows in commercial dairy herds in which the infection status was known. The average cell count of all cows uninfected at the time of sampling was 214,000/ml. For each quarter infected there was an approximate doubling of cell counts of the composite milk. Uninfected cows at the time of sampling had a low cell count and showed little upward trend through the first five lactations. Cell counts from these cows tended to be highest in the first two weeks post calving, lowest in mid-lactation, and intermediate at drying off. Cows with lactations of more than 305 days had higher cell counts probably because of undetected new infections. Cell levels from cows which were uninfected for three years showed no significant change (P < .05) caused by lactation age or stage.
EFFECT OF FERMENTATION TEMPERATURE ON CHANGES IN MEAT PROPERTIES AND FLAVOR OF SUMMER SAUSAGE1
Authors: Acton J. C. , Williams J. G. , Johnson M. G.
Published: December 2016

Changes in several parameters during summer sausage fermentation by Pediococcus cerevisiae at 22, 30, and 37 C were followed over a 72 hr period. A decrease in meat pH from 5.9 to 4.6 was significantly correlated with the increase of lactic acid. Significantly less acid was produced at 22 C than at 30 and 37 C. The meat water-holding capacity, as determined by extract release volumes, was significantly affected by time and temperature of fermentation. Lactic acid production was correlated with growth of the added starter culture but maximal amounts of lactic acid were not produced until approximately 24 hr after maximal cell populations were reached. Panel analysis of summer sausage fermented at 22 and 37 C showed that fermentation temperature within this range did not significantly affect product flavor. The importance of this latter finding to meat processors is discussed.
MISSION 5000: A NATIONAL PROGRAM TO ELIMINATE DUMPS1
Authors: Sorg Thomas J.
Published: December 2016

Results of a national survey of over 17,000 land disposal sites are presented. Open dumps predominate, 94%, and contribute to our environmental problems of air, water, and visual pollution. Only 6% of the land disposal sites met the very minimum requirements for a sanitary landfill. MISSION 5000, a national program to eliminate 5000 open dumps during a 2-year period, is described in detail. The Environmental Protection Agency's activities of program direction, training, and technical assistance are discussed. Activities and support of State government, civic, trade and professional organizations, and the public are also outlined. Solid waste management solutions and alternatives to open dumps are offered with the basic operational differences between open dumps and sanitary landfills highlighted. The paper concludes with a first year progress report on MISSION 5000.
INTERACTIONS OF FOOD STARTER CULTURES AND FOOD-BORNE PATHOGENS: LACTIC STREPTOCOCCI VERSUS STAPHYLOCOCCI AND SALMONELLAE1
Authors: Gilliland S. E. , Speck M. L.
Published: December 2016

The lactic streptococci have been utilized to produce certain fermented foods for many years. In addition to producing a cultured food having new characteristics, these organisms aid in preserving the food. Growth of salmonellae and staphylococci is retarded in foods cultured with lactic streptococci. This antagonistic action is caused by factors in addition to the acidic environment created by the streptococci since pathogens can be repressed even when the milk is maintained at pH 6.6 during starter growth. The intensity of the antagonistic action cannot be predicted by the rate at which acid is produced by the streptococci.
HEAT ACTIVATION OF BYSSOCHLAMYS FULVA ASCOSPORES1
Authors: Splittstoesser D. F. , Wilkison Martha , Harrison Wanda
Published: December 2016

Activation of Byssochlamys fulva ascospores was influenced by temperature and the suspending medium. At 60 C maximal activation occurred in hydrochloric and nitric acid solutions. Both the concentration of hydrogen ions and the type of anion were critical; little activation was achieved above pH 1.6, and pH 1 solutions of sulfuric and phosphoric acid were not stimulatory. Storage of activated spores as aqueous suspensions at 32 C resulted in about a 50% reversion to a dormant state.
PREPARATION AND UTILIZATION OF FROZEN BLOCKS OF MINCED BLACK ROCKFISH MUSCLE
Authors: Teeny F. M. , Miyauchi David
Published: December 2016

Black rockfish, which deteriorates in quality rapidly during frozen storage and thus is not fully utilized, was selected to study the concept of using the minced muscle obtained from the meat-bone separator machine to prepare modified fish blocks. The minced muscle was blended with several ingredients, which were added to protect the fish blocks against rancidity and to improve texture and flavor. These blocks had a storage life of 9 to 12 months at 0 F. Raw breaded fish sticks prepared from various lots of modified blocks that were held in frozen storage at 0 F for 6 to 12 months had an additional storage life of almost 6 months at 0 F.
WASTES GENERATED IN THE MANUFACTURE OF SAUERKRAUT
Authors: Hang Y. D. , Downing D. L. , Stamer J. R. , Splittstoesser D. F.
Published: December 2016

Forty three surveys were made of two sauerkraut factories to obtain quantitative data on the wastes generated. Trim losses (solid wastes) were over 35 tons per 100 tons of raw cabbage processed and the discarded brine represented about 29% of the salted, shredded cabbage. Other sources of waste effluents were vat soak water, vat wash water, and can cooling water. From 294 to 395 gal of waste effluents were discharged per ton of shredded cabbage processed; the BOD ranged from about 11 to 13 lb. per ton. Brine had enough nutrients (BOD, nitrogen, and phosphorus) for optimal biological stabilization.
BETTER UTILIZATION OF FISHERY PRODUCTS THROUGH IMPROVED AND NEW HANDLING AND PROCESSING CONCEPTS1
Authors: Groninger Herman S.
Published: December 2016

Some of the recent developments of our laboratory include: (a) CO2 in refrigerated seawater (RSW) as a preservative; (b) separation of crabmeat from shell by centrifuge; and (c) separation of meat from skin and bones by machine.

(a) Addition of CO2 to the conventional RSW system, which is used aboard the vessel and at processing plants ashore, results in a system with the advantage of inhibition of microbial growth when compared to the original system. The CO2 in RSW system has been shown to be effective in maintaining the quality of salmon, rockfish, halibut, and shrimp, at higher levels than the conventional RSW system or ice.

(b) Through use of a method involving centrifugation, it has been demonstrated that up to 15–20% of crab waste can be recovered as crabmeat. Separation of crabmeat from shell by a machine specifically designed for this purpose is being evaluated currently.

(c) By machine separation, it has been shown that yields of edible flesh up to 49% and 46% can be achieved for Pacific hake and silvergray rockfish, respectively. Of the many possible uses of machine-separated flesh, our laboratory has demonstrated that this raw material can be used to prepare products such as spreads and modified protein and protein isolates.
SURVIVAL OF SALMONELLA TYPHIMURIUM IN REFRIGERATED CULTURED MILKS1
Authors: Park H. s. , Marth E. H.
Published: December 2016

Cultured skimmilks containing Salmonella typhimurium were prepared at 21, 30, or 42 C using different species of lactic acid bacteria (0.25, 1.0, and 5% inoculum) either singly or in combinations. Several commercial cultures also were used. Cultured skimmilks were stored at 11 C and tested at 3-day intervals for numbers of viable salmonellae and lactic acid bacteria and for pH. Survival of S. typhimurium varied from 6 to 9 days and from 3 to 6 days in milks cultured with 0.25% Streptococcus lactis at 21 and 30 C, respectively. Increasing the inoculum to 1% with incubation at 30 C yielded a product no more detrimental to S. typhimurium than when the lower inoculum was used at 30 C. Survival of S. typhimurium always exceeded 9 days when S. cremoris was used to make cultured skimmilks. Products made with commercial mixed cultures composed of S. lactis and S. cremoris allowed S. typhimurium to survive for periods intermediate between the extremes observed when pure cultures were used. Skimmilks cultured with Streptococcus diacetilactis and Leuconostoc citrovorum, even when skimmilks cultured with the latter organism were acidified with citric acid and incubated further, were essentially without effect on survival of S. typhimurium during refrigerated storage. Use of Streptococcus thermophilus (1% culture, 42 C incubation) yielded cultured skimmilks that were most detrimental to survival of salmonellae, whereas skimmilks fermented with Lactobacillus bulgaricus permitted survival of low numbers of salmonellae beyond 9 days. Milks cultured at 42 C with a 5% inoculum of S. thermophilus mixed with L. bulgaricus or Lactobacillus helveticus were free of viable salmonellae before the incubation was complete. Salmonellae grown in skimmilk at 21 C without a lactic culture were more resistant to inactivation during refrigerated storage than was S. typhimurium grown at 30 or 42 C.
A COMPARISON OF THREE STAINING METHODS FOR DIRECT MICROSCOPIC COUNTING OF BACTERIA IN MILK
Authors: Moats William A.
Published: December 2016

The Levowitz-Weber (LW) stain was compared collaboratively with two new stains, the pH 4 toluidine blue (pH 4 TBO), and the periodic acid-bisulfite-toluidine blue (PST), for direct microscopic counting of bacteria in nonfat dry milk (NDM). Mean counts for 10 samples (18 determinations each) were for the PST, pH 4 TBO, and LW stains, respectively, 89.1, 65.1, and 64.8 million/g. The mean count for the PST stain was significantly higher than the other two at the 5% level. The higher counts with the PST stain were as expected since the PST stain is designed to improve staining of heat plasmolyzed cells such as are found in NDM. Interlaboratory variation in counts was high. This variation was independent of the stain used or the laboratory preparing the stained smear. More work is needed on techniques for direct microscopic counting of bacteria to reduce interlaboratory variability.
INACTIVATION OF SALMONELLA TYPHIMURIUM BY SORBIC ACID1
Authors: Park H. S. , Marth E. H.
Published: December 2016

Nutrient broth, skimmilk, and evaporated milk at pH 5.0, 5.5, or without pH adjustment and with and without 2,000 and 3,000 ppm sorbic acid were evaluated at 7, 13, and 37 C for their effects on Salmonella typhimurium. The combination of 3,000 ppm sorbic acid and acetic acid at pH 5.0 most effectively inactivated S. typhimurium in all media and at all temperatures. Complete inactivation by this treatment required from 12 hr or less in nutrient broth at 37 C to 55 days in evaporated milk at 7 C. In some instances, treatment with 3,000 ppm sorbic acid combined with lactic acid at pH 5.0 was equally effective. Reduction of sorbic acid concentration to 2,000 ppm or raising the pH of the substrate to 5.5 increased the time needed for inactivation of S. typhimurium. Inactivation of S. typhimurium was most rapid in nutrient broth at 37 C and required progressively more time either as the temperature was reduced or as more complex foods were substituted for the broth. Growth of S. typhimurium occurred at 37 and 13 C in plain nutrient broth, in nutrient broth at pH 5.0 or 5.5, and in nutrient broth with 2,000 or 3,000 ppm sorbic acid (pH not adjusted). Growth in skimmilk occurred under similar conditions except when the pH was reduced to 5.0 with acetic acid. In evaporated milk, growth at both temperatures was possible only in untreated samples and in those acidified to pH 5.5. In some instances, a lag period of 25–29 days occurred at 13 C before growth was evident.
BACTERIOLOGICAL QUALITY AND OCCURRENCE OF VIBRIOS IN DUNGENESS CRABMEAT IN OREGON PROCESSING PLANTS AND MARKETS1
Authors: Allen Evelyn C. , Woodburn Margy
Published: December 2016

Dungeness crabmeat samples from Oregon processors and retail markets were analyzed for Vibrio parahaemolyticus, numbers of fecal streptococci, and aerobic total plate count. Samples were collected from three crab processors during one commercial season from the following points along the processing line: (a) raw, whole crabs; (b) cooked, cooled crabs; (c) picked crabmeat; (d) brined, or brined and inspected crabmeat; and (e) to-be-packed crabmeat.

Five of 31 samples of crabmeat from Oregon retail markets and 4 of 75 crabmeat samples from Oregon processors were positive for halophilic vibrios. Positive samples from processors were raw crabmeat and picked crabmeat. Biochemical characteristics of the isolates from only one of these, a raw sample, closely resembled the biochemical characteristics of known V. parahaemolyticus cultures. The remainder of the isolates were other halophilic vibrios.

The numbers of fecal streptococci in crabmeat from both processors and retail markets were generally within the guideline of < 1000 organisms per gram of crabmeat. The median aerobic total plate count of 1.2 × 108 organisms per gram for the crabmeat samples from retail markets was above the limit of 100,000 organisms per gram established by New York City and used elsewhere. The median plate count of to-be-packed crabmeat from processors remained within this limit.
THE FATE OF SALMONELLA TYPHIMURIUM AND STAPHYLOCOCCUS AUREUS IN COTTAGE CHEESE WHEY1
Authors: Westhoff Dennis C. , Engler Thais
Published: December 2016

Cottage cheese whey was inoculated with Salmonella typhimurium and Staphylococcus aureus and stored for up to 9 days at 5, 25, and 35 C. Salmonellae could not be isolated from samples stored longer than 3 days when the inoculum provided 1.9 × 103 cells per milliliter or less. Staphylococci were more resistant to the adverse effect of pH than salmonellae. When the initial population was 1.0 × 105 cells per milliliter, salmonellae counts decreased 99.99% in one day at both 25 and 35 C. Under similar conditions, staphylococcal counts decreased about 90% at 25 C and 99% at 35 C during the first day of storage. Storage at 5 C had a very limited effect on the viability of staphylococci. The rapid inactivation of both pathogen at 25 C and 35 C could be explained primarily by the low pH (4.5 – 4.6) resulting from the presence of lactic acid.
ISOLATION OF SALMONELLA FROM CARCASSES OF STEAM-AND WATER-SCALDED POULTRY
Authors: Patrick Thomas E. , Collins J. A. , Goodwin T. L.
Published: December 2016

This study was made to compare the effectiveness of two methods of scalding in reducing Salmonella surface contamination on carcasses of broilers processed under commercial conditions. The number of chickens contaminated with Salmonella approximately doubled between scalding and defeathering and between defeathering and chilling. More than two times as many positive samples were found on water-scalded birds as on steam-scalded birds. Of 348 carcasses sampled from each method of scalding, 27 water-scalded carcasses and 12 steam-scalded carcasses were contaminated with Salmonella. Seven serotypes were found on water-scalded poultry, only three were found on Steam-scalded poultry. In this study, steam scalding was more effective (although not statistically significant) than conventional hot water scalding in reducing the number of chicken carcasses contaminated with Salmonella. Salmonella surface contamination present after scalding may be a source of subsequent contamination of other carcasses during processing operations through chilling.
LAGOONS: A TREATMENT FOR MILKING CENTER WASTE1
Authors: Zall R. R. , Guest R. W. , Weaver D. E.
Published: December 2016

Operational data from six lagoons treating milking center (milkhouse and milking parlor) waste were collected in New York State during 1971–72. Few advantages occur from using settling basins or expensive out fall structures. Design criteria fail to recognize that individual site geography can appreciably vary a pond's winter snow load from those projected from regional averages. Individual farm management practices make the difference between success or failure of a milk waste system. Dairymen can capture the resources currently being misplaced from milking center effluents by seasonally applying them to crops and land.
LEBANON BOLOGNA
Authors: Palumbo S. A. , Smith J. L. , Ackerman S. A.
Published: December 2016

A process devised in our pilot plant to manufacture Lebanon bologna consists of three steps: (a) aging salted beef at 5 C for 10 days; (b) smoking the stuffed bolognas at 35 c and high relative humidity for 4 days; and (c) mellowing the smoked bolognas at 5 C for 3 days. Aging the salted beef serves to enrich for a lactic microflora which will carry out the fermentation and for a micrococcal flora which will reduce nitrate to nitrite. Development of a firm cohesive structure which is characteristic of Lebanon bologna is related principally to acid production and only slightly to smoking. Fermentation occurs during the smoking period with the pH of the bolognas falling at least one pH unit during the first 2 to 3 days. Nitrate reduction and subsequent formation of nitrosylmyoglobin occur within the first 24 h. Flavor of Lebanon bologna is described as both acid and smoky. Both components develop during the lengthy incubation in the smoke house.
ACCEPTABILITY OF MAIN DISHES (ENTREES) BASED ON MIXTURES OF GROUND BEEF WITH GROUND FISH OBTAINED FROM UNDER-USED SOURCES
Authors: King Frederick J.
Published: December 2016

Technological, economic, and nutritional considerations suggest that ground fish can be better utilized if a greater variety of acceptable food items are developed. Using well-known main dish recipes, the feasibility of mixing ground beef and ground fish was tested. Several types of main dishes received favorable acceptance ratings. Some of these evaluations were based on ground fish that had been stored in a freezer for up to a year.
FATE OF ENTEROPATHOGENIC STRAINS OF ESCHERICHIA COLI DURING THE MANUFACTURE AND RIPENING OF CAMEMBERT CHEESE1
Authors: Park H. S. , Marth E. H. , Olson N. F.
Published: December 2016

Camembert cheese was made from pasteurized milk inoculated to contain, per milliliter, approximately 100 cells of enteropathogenic strains of Echerichia coli. A Most Probable Number technique was used to enumerate E. coli at intervals during manufacture and ripening of the cheese. Identity of isolates obtained was determined serologically. Growth of E. coli was minimal until after curd was cut and hooped. Rapid growth ensued and populations in excess of 104/g appeared in some Cheeses 5 h after the Cheesemaking process began. Overnight storage of Cheese in hoops was accompanied by a decline in numbers of viable E. coli. This coincided with a drop in pH of the Cheese to 5.0 or below. Salting of cheese and 1 day of ripening at 15.6 C ( 60 F) caused a further decline in number of viable E. coli. This decline continued during the rest of the week at 15.6 C ( 60 F) and during storage at 10 C (50 F). From 0 to 9 weeks at 10 C (50 F) were required before cheese was free of viable E. coli. Substitution of Streptococcus cremoris C1 for a commercial lactic starter culture favored survival of E. coli so that 9-week old Cheese contained >104/g. When cheese was made from milk that contained penicillin, the E. coli population was approximately 109/g in 24-h old cheese and 107/g when the Cheese was 9 weeks old.
INHIBITION OF PROPIONIBACTERIA BY ANTIBIOTIC AND ANTIMICROBIAL AGENTS1,2
Authors: Reddy M. S. , Reinbold G. W. , Williams F. D.
Published: December 2016

A suitable technique was developed to determine the antibiotic sensitivity of Propionibacterium. Then, inhibition patterns of 30 strains of 11 different Propionibacterium species against 39 antibiotic or antimicrobial agents were obtained. Propionibacteria were resistant to penicillinase-resistant penicillins such as cloxacillin, nafcillin, oxacillin, and a naphtheridine derivative nalidixic acid. Moderate sensitivity to kanamycin and colistin was shown. Only a few strains of propionibacteria were inhibited by gantrisin ( sulfisoxazole), one of nine sulfonamides tested. Determination of sensitivity to antibiotic and antimicrobial agents would not assist in speciation of this genus.
TREATMENT OF CONCENTRATED PIMIENTO WASTES WITH POLYMERIC FLOCCULATING AGENTS
Authors: Bough W. A. , Shewfelt A. L.
Published: December 2016

Chemical methods of treatment were investigated as a means to reduce the waste load of concentrated unit effluents from pimiento canning. Polymeric flocculating agents and inorganic salts were applied to unit effluents. Optimum laboratory conditions for suspended solids removal were then tested on a pilot plant scale. Turbidity of effluents from peel removal, core removal, and the total canning operation composite were reduced by 95, 93, and 74%, respectively. Corresponding values for suspended solids reduction were 95, 82, and 86%. Segregation and separate treatment of the peel removal effluent which contains 69% of the total load of suspended solids in only 18% of the waste water flow is recommended.
SHELF LIFE OF FRESH SEPARATOR CHEESE1
Authors: Sklan D. , Potashnik Leah , Gordin S. , Rosen B.
Published: December 2016

Samples of non-fat and 9%-fat fresh cheese obtained from two commercial dairies were stored at 3, 10, 20, and 37 C; they decreased in numbers of coliform bacteria and increased in acidity. These changes occured rapidly at higher storage temperatures. At 10 C, spoilage resulted from mold growth; at higher storage temperatures it was caused by acid development. Keeping quality did not correlate with initial coliform bacterial counts, kinetics of the coliform population, or acidity.
AEROBIC MICROBIAL FLORA OF SMOKED SALMON1
Authors: Lee J. S. , Pfeifer D. K.
Published: December 2016

Aerobic microbial flora, moisture, and NaCl contents of smoked salmon samples, obtained from retail outlets along the roast of the Pacific Northwest, were examined. The microbial loads ranged from 1.3 × 102 to 2.2 × 106. The moisture level were from 48 to 64%, and the water phase salts from 3.2 to 8.2. Regularly recoverable microorganisms in most samples were gram-positive cocci. They were either mostly staphylococci micrococci, depending on the sample. Bacillus, Pseudomonas, and yeasts were predominant in some samples.

The gram-positive cocci were able to grow in 10 to 25% NaCl, but the majority of them did not multiply at 4 C and were readily inactivated by mild heat (D52C of 1.5 to 47.9 min).
COOLING RATES OF FOODS
Authors: Dickerson R. W. , Read R. B.
Published: December 2016

Rapid cooling is essential to prevent multiplication of microorganisms in potentially hazardous foods. This requirement is frequently not met with viscous foods in large containers. The time required to cool an 8-gal container of white sauce from 105 to 57 F was 25 hr. Similarly, a 14-gal container of beef stew required 84 hr to cool from 115 to 50 F. Under some conditions, cooling times are directly proportional to the square of the shortest dimension of the food sample. For example, if the shortest dimension is doubled, cooling times are increased by a factor of four.

The effect of most plastic containers on cooling rates of foods is generally insignificant. Thermal properties of polyethylene, nylon, and Teflon are similar to thermal properties of foods, and a 1/8-inch-thick container will have about the same effect as an additional 1/8-inch thickness of the food. Polystyrene, however, has a very low thermal conductivity and will significantly delay cooling of most foods.
MILK ALLERGY1
Authors: Spies Joseph R.
Published: December 2016

A general review of milk allergy and a summary of current research on milk at Dairy Products Laboratory (DPL) is presented. Milk allergy occurs primarily in infants and children under 2 years of age. It became more prevalent in the U.S. as breast feeding declined and feeding of cow's milk increased. Milk allergy (atopic and anaphylactic) has an immunological basis as distinguished from such diseases as lactose intolerance and galactosemia. The reported incidence of milk allergy varies widely from 30% in allergic children to 0.1 to 7% in nonallergic children. Symptoms of milk allergy are asthma, rhinitis, vomiting, abdominal pain, diarrhea, urticaria, and anaphylaxis. Crib deaths have been attributed to milk allergy. Prognosis is that milk allergy usually disappears by age 2. Milk proteins are the etiological agents in milk allergy. Milk contains from 12–14 immunologically distinguishable proteins, all of which are potential allergens. DPL is doing basic research on milk allergens to elucidate the mechanism of the allergic response to ingested milk. Demonstration of new antigens (potential allergens) generated by brief pepsin hydrolysis of four milk proteins-casein, α-lactalbumin, β-lactoglobulin and bovine serum albumin, is the basis for a new concept of the role of digestion products in immediate type milk and food allergy.
SANITARY CONDITIONS IN TWELVE FLUID MILK PROCESSING PLANTS AS DETERMINED BY USE OF THE RINSE FILTER METHOD1
Authors: Marshall R. T. , Appel R.
Published: December 2016

Experiments were done in 12 fluid milk processing plants to determine their sanitary condition. Tap water was sterilized by membrane filtration and sodium thiosulfate was added to inactivate residual sanitizer. This water was used to rinse the pasteurized milk storage tank, filler bowls and filled containers. Samples of rinse water were filtered through membrane filters which were incubated on media to produce colonies. Total and coliform counts were made. Storage tanks contributed fewer bacteria to the water than other equipment. About 60% of the first cartons taken from fillers were contaminated with at least 1 bacterium per 100 ml of rinse water and 37% contained at least 1 coliform per 100 ml. The method appears useful to evaluate the sanitary conditions of equipment.
EFFECT OF TEMPERATURE AND pH ON GROWTH AND ENTEROTOXIN PRODUCTION BY STAPHYLOCOCCUS AUREUS1
Authors: Scheusner D. L. , Hood L. L. , Harmon L. G.
Published: December 2016

Four strains of Staphylococcus aureus producing enterotoxin types A, B, C, and D were inoculated into buffered Brain Heart Infusion (BHI) broth at a concentration of 106 cells/ml and incubated with agitation at temperatures ranging from 7 to 50 C for intervals extending to 4 weeks. At 45 C, strains 265 (type A), 493 (type C), and 315 (type D) grew and produced enterotoxin, but there was a rapid decrease in viable cells and no enterotoxin produced by strain 243 (type B). In the range of 19 to 39 C, all strains grew and produced enterotoxin. At 13 C, strains 265, 243, and 493 grew but only strain 243 produced enterotoxin. Strain 315 did not grow at 13 C and none of the strains grew at 7 or 50 C. The population of S. aureus varied from 1.3 × 107 to 5.5 × 108 cells/ml when enterotoxin was first detected.

S. aureus strain 243 was inoculated at a concentration of 108 cells/ml into BHI broth with and without 0.2 M sodium phosphate buffer and incubated at 37 C for time intervals extending to 172 hr. The initial pH of the broth was adjusted to various values from 3.62 to 9.84. Growth occurred when the initial pH of the broth was 4.96 to 9.02 and a slight increase in population was noted at pH 4.76 and 9.40. Production of detectable amounts of enterotoxin was restricted to pH 5.15 to 9.02. Detectable enterotoxin was produced in 4 to 6 hr in non-buffered broth, but a minimum of 9 hr was required in buffered broth.
MICROBIOLOGICAL, CHEMICAL, AND ORGANOLEPTIC CHARACTERISTICS OF FROZEN BREADED RAW SHRIMP1,2
Authors: Vanderzant C. , Matthys A. W. , Cobb B. F.
Published: December 2016

Thirty percent of the samples of fresh or frozen shrimp received for processing into breaded shrimp had bacterial counts in excess of 106/g. The bacterial counts of 56% of plant processed samples of frozen breaded raw shrimp exceeded 106/g. Counts with plate incubation at 7 or 25 C were significantly higher than at 35 C. Little relationship existed between aerobic plate counts and coliform or enterococcal counts. Neither Salmonella nor Vibrio parahaemolyticus was isolated from plant processed samples. Frozen storage of breaded shrimp for 3 to 12 months caused minor reductions in aerobic plate count and coliform count and only minor changes in trimethylamine nitrogen (TMN), total volatile nitrogen (TVN), and odor scores. When frozen breaded raw shrimp were exposed to elevated temperatures (0–10 C) increases in count occurred at 0 C after 3–5 days, at 5.5 C after 2–3 days, and at 10 C after 1–2 days. Coliform bacteria increased at 5.5 C, Escherichia coli and enterococci at 10 C. In samples held at 0–10 C, marked increases in TMN and TVN and decreases in pH value occurred when bacterial counts had increased sharply and when off-odors became noticeable. Gram-positive forms, Bacillus, Microbacterium, Micrococcus, and coryneform bacteria were predominant in retail samples. Many of these samples showed evidence of repeated thawing and freezing. Of the retail samples, 52% had aerobic plate counts of 106/g or higher.
USE OF THIOLATED AMINOETHYL CELLULOSE TO REMOVE MERCURY BOUND TO SOLUBILIZED FISH PROTEIN
Authors: Lee S. Y. , Richardson T.
Published: December 2016

Aminoethyl cellulose (AEC) was thiolated with S-acetylmercaptosuccinic anhydride. The S-acetyl protective groups were removed at pH 11.5 to yield thiolated aminoethyl cellulose (TAEC) preparations with 0.077 to 0.109 × 10−3 mole SH per g TAEC. TAEC bound approximately 0.1 × 10−3 mole of p-mercuribenzoate/g.

Mercury was removed from fish protein by stirring solubilized tuna fish protein concentrate with TAEC at pH values from 6 to 11. The fish protein was solubilized by either a high temperature, high pH process, or by succinylation. The amount of mercury removed was pH dependent, being maximal at pH values 6.4 and 9. Under reducing conditions, that is, TAEC treated with dithiothreitol, and the mercury removed under nitrogen, 80% removal from a 2% protein solution at pH 7 was achieved. Srafion NMRR, a commercial chelator for dissolved organic and inorganic mercuric salts, was ineffective in removing mercury from soluble fish protein concentrate.
EFFECT OF EGG SHELL SWEATING ON MICROBIAL SPOILAGE OF CHICKEN EGGS1
Authors: Vadehra D. V. , Baker R. C.
Published: December 2016

A study was undertaken to show the effect of sweating on microbial spoilage of eggs. Sweating had little effect on the spoilage pattern. The improper washing procedure had a greater influence on spoilage than the sweating treatment. Induced infection studies showed far greater spoilage due to Pseudomonas than to Salmonella but the sweating procedure did not influence the spoilage pattern.
CONCENTRATION OF EGG WHITE BY ULTRAFILTRATION
Authors: Payne R. Edward , Hill Charles G. , Amundson Clyde H.
Published: December 2016

Ultrafiltration was used to concentrate egg white by partially removing water and other low molecular weight species. Total solids concentrations as high as 41% (representing removal of 80% of the initial water) were obtained. Studies were made of the influences of feed flow rate, feed temperature, and pressure difference across the membrane on the performance of ultrafiltration membranes. Optimum conditions of operation correspond to a maximum feed temperature and feed flow rate consistent with product integrity and membrane life. No physical degradation of egg white proteins could be distinguished by electrophoretic studies. This mode of concentration represents an improvement over conventional methods of concentration which tend to degrade the whipping characteristics of egg white by thermal and/or physical denaturation of proteins. Average flux and cost per pound of water removed indicate that there is a potential commercial application for concentrating egg white by ultrafiltration.
LITMUS MILK REACTION AS A DISTINGUISHING FEATURE BETWEEN STREPTOCOCCUS FAECALIS OF HUMAN AND NON-HUMAN ORIGINS
Authors: Mundt J. Orvin
Published: December 2016

More than 90% of 1618 cultures of Streptococcus faecalis obtained from plants, wild animals, and insects produced a soft, reduced, rennet-like curd which underwent stratiform digestion in litmus milk, or else produced no reaction. Cultures of human origin produced a reduced, hard, acidic curd which sometimes was followed by acid-proteolytic digestion. Ten percent of the cultures commensal in nature fermented lactose in litmus milk to produce the hard, acidic curd which sometimes underwent acid-proteolytic digestion. One-third of this group of organisms failed to follow the typical pattern of fermentation by S. faecalis of human origin, that is fermentation of melezitose but not of melibiose. It is suggested that for cultures obtained during analytical procedures the reaction in litmus milk and the fermentation of melezitose and melibiose may be employed to distinguish between contamination representing recent pollution of human origin and the presence of S. faecalis as a member of the microflora of plants with no sanitary significance.
AFLATOXIN PRODUCED BY ASPERGILLUS PARASITICUS WHEN INCUBATED IN THE PRESENCE OF DIFFERENT GASES1
Authors: Shih C. N. , Marth E. H.
Published: December 2016

The influence of atmospheric gases on aflatoxin formation by Aspergillus parasiticus was investigated using a chemically defined medium and controlled environments in. a fermenter. Maximal yield of aflatoxin was obtained under fermentation conditions lacking agitation or sparging of air. Increasing the rate of aeration enhanced glucose utilization and acid formation, but reduced toxin production. Replacement of air by various mixtures of O2 and CO2, or O2 and N2 suppressed toxin formation. Increasing proportions of CO2 or N2 in the atmosphere enhanced their inhibitory effect on aflatoxin formation, and complete inhibition of toxin synthesis occurred in atmospheres of 100% CO2 or 100% N2. Synthesis of toxin was suppressed more by a high concentration of CO2 than of N2. The optimal condition for toxin formation was quiescent incubation. Suppression of toxin formation can be achieved by introducing high concentrations of CO2 or N2 into the environment.