bluuebunny/crossref_metadata_2025 huggingface dataset:
INTERACTIVE INHIBITORY ACTIVITIES AMONG CERTAIN PSYCHROTROPHIC BACTERIA FROM DAIRY FOODS1
Authors: Vanderzant Carl , Custer C. S.
Published: December 2016

Thirty-eight cultures, including species of Pseudomonas, Achromobacter and Alcaligenes, isolated at 5 C from refrigerated dairy foods were examined for interactive inhibitory activities by the spot-plate method. Eleven of the Pseudomonas cultures showed inhibitory activity against one of the Achromobacter species. Among the Pseudomonas species, eight showed inhibitory activity against four others. Neither the Achromobacter nor the Alcaligenes species were inhibitory against the other cultures. Inhibition was more pronounced at 7 than at 25 C and increased with increasing concentration of effector species and decreasing concentration of test species. When interacting species of Pseudomonas and Achromobacter were grown together in broth or skimmilk media, inhibition of the Achromobacter species occurred when the viable population level of the Pseudomonas species had reached 105–108 cells per ml. Sterile Seitz-filtered filtrates of Pseudomonas sp. 2 inhibited growth of Achromobacter sp. 54.
A METHOD FOR MEASURING DISH TEMPERATURE IN COMMERCIAL DISHWASHERS
Authors: Scalzo A. M. , Dickerson R. W. , Read R. B.
Published: December 2016

Paper thermometers that change, irreversibly, from white to black at a critical temperature were evaluated for measuring maximum surface temperature of dishes during commercial dishwashing in a single-tank, conveyor-type unit. A thermocouple, taped to a dish, was used to determine the maximum temperature attained at the surface of the dishes and this result was compared with a measurement obtained from a paper thermometer affixed to the dish. Temperature measurements by the two methods were within the 10 F span of the paper thermometer. Paper thermometers were found satisfactory for measuring the maximum temperature of the dish surface during dishwashing and also appear useful for routine checking of dishwasher performance.
EFFECTS OF TIME AND TEMPERATURE ON SALMONELLAE IN INOCULATED BUTTER1,2
Authors: Sims J. E. , Kelley D. C. , Foltz V. D.
Published: December 2016

Three batches of butter made in Small experimental lots from commercial cream were contaminated with Salmonella, typhimurium var. copenhagen by inoculating the cream and wash water. Contaminated butter was held 10 weeks at 77, 40, 32, 0, and −10 F. Salmonella increased at 77 F and decreased at ≤ 40 F. Most significant decline in viable Salmonella was at 0 or −10 F, in unsalted butter followed in order by lightly salted butter and moderately salted butter.
CORRELATIONS BETWEEN FLAVOR SCORE, FLAVOR CRITICISM, STANDARD PLATE COUNT, AND OXIDASE COUNT ON PASTEURIZED MILKS.
Authors: Hankin Lester , Anderson Elmer Olin
Published: December 2016

A numerical flavor score together with flavor criticism judgement, Standard Plate Count and oxidase count was made on each of 395 commercially pasteurized milk samples. A statistically significant correlation was found between the flavor scores and the oxidase counts on samples criticized as being old or lacking freshness. Nonsignificant correlations were found with defects not usually considered to be of bacterial origin such as feed and vitamin flavor.
SOLID WASTES PROBLEMS AND PROGRAMS: A CHALLENGE TO THE PROFESSIONAL SANITARIAN1
Authors: Townley Donald A.
Published: December 2016

This paper is expected to encourage the professional sanitarian to seriously consider problems related to solid waste disposal. It is divided into four specific parts: (a) solid waste disposal, a universal environmental health problem; (b) public awareness;(c) the Solid Waste Disposal Act; and (d) solid waste disposal–a challenge.

The term “solid waste disposal” includes storage at the point of production, collection, and transportation to the point of ultimate disposal. Solid waste disposal is an important facet of most all environmental sanitation programs. Today the professional sanitarian knows that many diseases are spread by improper solid waste disposal. In addition, improper solid waste disposal adversely affects many aspects of the environment.

Until quite recently, public interest in solid waste disposal was minimal. This interest currently is high and the public expects appropriate action on the part of someone. The Solid Waste Disposal Act is indicative of public interest and provides several areas for improving solid waste disposal practices of the nation. Solid waste disposal presents a challenge to the professional sanitarian, and provides him with a real opportunity to fill the void in today's solid waste disposal management.
PRACTICAL CONTROL OF SALMONELLAE1,2
Authors: Ayres John C.
Published: December 2016

Salmonellae occur in practically all raw feeds and foods of animal origin; consequently the key word to their control is sanitation. The twentieth century has brought with it profound changes in animal husbandry practices, large-scale production of foods, packaging innovations, mass storage, transportation, and retailing patterns. As a consequence of these developments, substantial segments of the consuming public can be placed at risk within a short period of time.

Surveillance of animals, their feeds, and other raw materials to assure that Salmonella contamination is minimized is of paramount importance. Pest control, ingredient specifications, handling requirements, improved personal hygiene practices, proper clothing, and prevention of foods to access by workmen who are ill or have cuts, sores, or boils are of equal importance to the maintenance of quality. Other requisites for holding salmonellae in check are the elimination of dust, debris, and refuse from the plant; proper cleaning of equipment and utensils in contact with foods; inactivation of microorganisms by the application of cold or heat; rigid control of ingredients; and segregation of finished products so that cross-contamination is not possible. The role of the producer, processor, warehouse man, trucker, regulatory and public health officials, doctor, retailer, and consumer in contributing to this chain of infection must be properly assessed.
INFLUENCE OF CHANGING FROM DRY-LOT FEEDING TO PASTURE ON THE FREEZING POINT OF MILK
Authors: Demott B. J. , Montgomery M. J. , Hinton S. A.
Published: December 2016

The freezing point of milk from cows on a dry-lot feeding program was −0.543 C, −0.545 C when on full pasture, and −0.542 C when changed back to dry-lot feeding. Samples from the morning and evening milkings froze at −0.542 C and −0.545 C, respectively. Milk from cows on dry-lot feeding froze at colder temperatures in times of high barometric pressure.
CHEDDAR CHEESE: COMPARISON OF EFFECTS OF RAW AND HEATED MILK ON QUALITY AND RIPENING
Authors: Price Walter V. , Call Ara O.
Published: December 2016

Abstract2

Portions of identical milk of manufacturing quality were made into cheese: (a) without heating; (b) after pasteurizing by the holder method; (c) after short-time heating at 71 C; (d) over 71 C (74–87); and (e) less than 71 C (50–69). These variations in heating did not require extensive modifications of cheese-making operations. Measurements were made of moisture, pH, and salt. Cheese was cured at 7 C, scored at 1, 3, 6, and 12 months, and analyzed for total nitrogen, water-soluble nitrogen, and amino nitrogen at 3, 6, and 12 months. Milk pasteurized by the holder method or by heating to 71 C produced better cheese than raw milk or milk heated for a short time at less than 71 C. Raw-milk cheese cured most rapidly, had the most intense flavors, and was least stable in storage. Rate of curing and intensity of flavor decreased and storage stability increased with the severity of heat treatments. Changes in protein were less extensive in heated-milk cheese and were more extensive in cheese of lower grades. Although there are risks involved, markets for cheese with pronounced cheese flavor can be met with the products produced from milk heated for short times at less than 71 C.
PREDOMINANT MICROORGANISMS ON RAW PLANT FOODS1,2
Authors: Splittstoesser D. F.
Published: December 2016

Considerable variation was observed in the microbial populations present on raw plant foods. Equipment contamination and microbial growth on the product following harvest often were responsible for high microbial counts. Because of these factors, vegetables protected by a pod or husk frequently were more heavily contaminated than those exposed to soil and air throughout their growth history.

Similar types of microorganisms were isolated from raw and post-blanch samples of peas and green beans. The samples recontaminated after the blanch generally contained a higher proportion of catalase-negative cocci.

Some of the properties of the more numerous groups are presented. Many of the isolates were sufficiently different from “type” cultures that they could not be readily placed into described species.
THE EFFECT OF A BIPOLAR-ORIENTED ELECTRICAL FIELD ON MICROORGANISMS IN AIR1
Authors: Stersky A. , Heldman D. R. , Hedrick T. I.
Published: December 2016

A new type of electrode that produced a bipolar-oriented electrical field was used to reduce the viable content of species of bacteria, yeasts, or molds continuously aerosolized into a chamber. With field voltages of 6,000; 10,000; 14,000; and, 20,000 measured at 1 m from the electrode the reduction of Pseudomonas fragi, Serratia marcescens, Cand'da l'polytica. and Penicillium roqueforti was largest at 14.000 volts; and of Bacillus subtilis spores at 20,000 volts. The mean reductions at the most effective field voltages were 59.2, 49.1, 47.7, 31.0, and 49.l%, respectively. Deposition of viable particles during aerosolizing for 5–7 hr was much higher on the metal door and metal walls of the chamber than it was on the electrode surface.
THE EFFECT UPON BACTERIAL SURVIVAL OF SANITIZER RESIDUES ON A SOILED SURFACE
Authors: Leggatt A. G.
Published: December 2016

A method is described in which bacteria are brought into contact with sanitized films of sterile skimmilk. Five different commercial sanitizers at six concentrations were used and tested against five strains of bacteria. None of the sanitizers was found to be significantly effective for rendering milk films bactericidal at the 0.01% level of application.

The iodophore and quaternary ammonium compound tried were found to be the most effective by producing bactericidal conditions at the 0.1% level of application and the hypochlorites appeared the least potent. The activity of chlorinated tri-sodium phosphate appeared to be influenced to a greater extent by the Gram type of the bacteria than the other sanitizing agents. Prolonged exposure of the bacteria enhanced the destructive influence of all five sanitizers.
SOME OBSERVATIONS ON THE QUALITY OF THE WEATHERVANE SCALLOP (PLATINOPECTEN CAURINUS)
Authors: Groninger H. S. , Brandt K. B.
Published: December 2016

The meats of the weathervane scallop (Platinopecten caurinus) were stored at 32 F and the major chemical and physical changes were defined. Storage at 32 F for up to 10 days caused little or no undesirable change in flavor; however, storage did result in a pronounced toughening of cooked texture of meat. Treatment of meats with sodium tripoly-phosphate reduced the degree of toughening of stored meats, but this treatment did not appear to control the texture change sufficiently to justify its use. The pH, salt solubility, content of adenine nucleotides, phosphorylated sugars, and glycogen were determined on stored meats. It was suggested that a product of superior quality could be produced through the processing of freshly shucked scallops.
FEDERAL-STATE QUALITY PROGRAM FOR MANUFACTURING MILK1
Authors: Meister Harold E.
Published: December 2016

This paper describes the broad responsibilities carried out by USDA in the field of inspection, grading, specifications, standards, and quality assurance of manufacturing milk and manufactured milk products. Effectiveness of this work depends, in a large measure, on Federal-State cooperation and on close working relationships between State regulatory agencies and the industry. We believe that manufacturing milk from the great majority of farms meets the present acceptable quality level. However, some areas in the country lag in milk quality and some individual farmers in all areas are not doing their part to keep up with the rest of the Nation on milk quality.

The past year shows tremendous effort by many States to get needed legislation for quality and farm requirements for manufacturing milk. If your State didn't get legislation covering farm requirements, this is no excuse for delaying action on milk quality improvement. Consumer interests are insisting on action towards quality and wholesomeness of milk and dairy foods. We must move forward now on manufacturing milk quality.
AN IMPROVED MEDIUM FOR DETECTION OF CLOSTRIDIUM BOTULINUM TYPE E
Authors: Lilly T. , Harmon S. M. , Kautter D. A. , Solomon H. M. , Lynt R. K.
Published: December 2016

An enrichment medium containing trypticase, peptone, glucose, yeast extract, and 1 mg of trypsin/ml (TPGYT) has been developed for detection of Clostridium botulinum type E. It was designed to potentiate toxin as produced and destroy the boticins of competing type E variants in cultures of foods and environmental materials. Samples of 227 sediments and 283 shellfish from different areas of the continental United States yielded 74 more positive cultures of type E in TPGYT than in the same medium free of trypsin. Type E toxin was detected in all smoked fish inoculated with 4 to 100 type E spores per fish in TPGYT. Incorporation of trypsin into the medium caused no reduction in type A or proteolytic type B toxin production from spore inocula. Toxins of nonproteolytic types B and F in pure culture were fully potentiated in the trypsin-containing medium.
BIOCHEMICAL CHANGES IN SHRIMP INOCULATED WITH PSEUDOMONAS, BACILLUS AND A CORYNEFORM BACTERIUM1,2
Authors: Cobb B. F. , Vanderzant C.
Published: December 2016

White shrimp (Penaeus setiferus) washed with ethanol and sterile water were inoculated with a fluorescent Pseudomonas, non-fluorescent Pseudomonas, Bacillus, and a coryneform bacterium. Washing reduced the microbial load but growth occurred on control samples during refrigerated storage. Samples inoculated with Pseudomonas became putrid 2–3 days sooner than their controls. Addition of coryneform bacteria delayed spoilage. Shrimp inoculated with Bacillus spoiled at the same time as the non-inoculated controls. Inoculation of shrimp with Pseudomonas species (a) retarded development of melanosis; (b) produced volatile nitrogen in the atmosphere surrounding shrimp but only after spoilage had taken place; (c) caused higher levels of water-soluble protein, non-protein nitrogen, and total volatile nitrogen than in their corresponding controls; and (d) reached higher pH levels sooner than the controls. No significant changes occurred in volatile reducing substances. Sterile shrimp juices exhibited more extensive melanosis than juices inoculated with Pseudomonas. No marked changes in amounts of soluble protein or non-protein nitrogen were noted upon storage of inoculated juices. Juices inoculated with Pseudomonas had higher levels of total volatile nitrogen after storage than comparable controls. Proteolysis by the fluorescent Pseudomonas was indicated by major changes in elution profiles on Sephadex G-100. Compared with sterile controls, levels of free amino acids decreased in juices inoculated with Pseudomonas or Bacillus and stored at 5 C.
PERSONNEL SANITATION PROBLEMS IN NON-STERILE FOOD PROCESSING1
Authors: Mundt J. Orvin
Published: December 2016

Properties of the salmonellae are reviewed briefly to emphasize their potential for persistence in the environment, their widespread occurrence, and the ease with which they can be spread. These are related to observed undesirable practices by working personnel in foods processing plants. Stress is placed upon the role of management and its representatives, to exercise continuing alertness to situations, to continual supervision, and to a program of continuing education, to bring about compliance with good hygienic practices among the labor force.
FACTORS IN THE ECOSYSTEM OF FOOD PROCESSING EQUIPMENT CONTRIBUTING TO OUTGROWTH OF MICROORGANISMS ON STAINLESS STEEL SURFACES1
Authors: Maxcy R. B.
Published: December 2016

A laboratory system using 1 cm2 pieces of stainless steel with controlled temperature, humidity, and inocula was used to study the fate of the microflora of dairy origin on various films. Metal squares were treated to simulate incomplete cleaning, then inoculated with raw milk. After incubation for 16 hr at 80, 86, 93, or 100% RH, the microflora was recovered in sterile phosphate buffer and evaluated using the standard plate count method. Isolates from countable plates were observed for general characterization.

Humidity of the ecosystem was a major factor in rate of water loss from a film. Available water, and indirectly the solute concentration, influenced the microenvironment and the resulting population density of microorganisms. Likewise, the microenvironment had a selective effect on outgrowth of bacteria, because of varying sensitivity of bacteria to drying and solute concentration. The gram-negative bacteria were inhibited at a lower humidity (80% RH), while the higher humidities (93 or 100% RH) provided sufficient water for abundant outgrowth. Reduction of area of a film exposed to air reduced water loss and provided protection for harborage of microorganisms.

Pre-soiling prior to addition of a film of milk decreased the rate of water loss from the film and increased bacterial growth. Induced lipolysis within a film of milk influenced outgrowth of bacteria with an inhibitory effect on gram-positive types. Results indicate that modem closed systems and extensive mechanical handling of milk may be favoring growth of undesirable gram-negative bacteria, e.g., coliforms and psychrotrophs.
THE EFFECT OF A PHOSPHATE BUFFER AND MAGNESIUM CARBONATE ON QUALITY ATTRIBUTES OF COOKED GREEN VEGETABLES1
Authors: Clydesdale F. M. , Goodman A. W. , Francis F. J.
Published: December 2016

Color is one of the major problems in cooked green vegetables, particularly when held on a steam table prior to serving. To improve color retention, two compounds, a phosphate buffer and MgCO3, were added to frozen beans, peas, and spinach prior to cooking and during an hour long hold on a simulated steam table at 180 ± 5 F. Samples were taken after cooking in boiling water and thereafter at 20, 45, and 60 min intervals. Analyses were done for color, ascorbic acid, pH, and texture. Levels of phosphate buffer and MgCO3 used, improved color of vegetables without a disproportionate decrease in ascorbic acid as compared to the control. Since treated vegetables became excessively soft during a steam table bold of 20 min or more, these additives cannot be recommended to maintain color in cooked, whole frozen green vegetables. It would seem, however, that their addition to purees would be advantageous since texture is not an important consideration.
EFFECT OF PASTEURIZATION CONDITIONS, TYPE OF BACTERIA, AND STORAGE TEMPERATURE ON THE KEEPING QUALITY OF UHT-PROCESSED SOFT-SERVE FROZEN DESSERT MIXES1
Authors: Martin J. H. , Blackwood P. W.
Published: December 2016

The first phase of this study was concerned with the shelf-life of commercial frozen dessert mixes prepared with nonfat dry milk of high-thermoduric count and pasteurized at 140.6 C for 3 sec. The shelf-life was 4, 3, and 2 weeks at 4.4, 10, and 15 C, respectively. Spore-forming bacteria comprised a major portion of the microbial flora of the spoiled products. However, a similar product prepared with nonfat dry milk of low-thermoduric count and inoculated before pasteurization with large numbers of unidentified Bacillus spores which had been isolated from the spoiled mixes had a shelf-life of more than 8 weeks at 4.4 C.

The second phase of the study concerned the shelf-life of soft-serve mixes containing spores of Bacillus cereus. Spores were inoculated in large numbers into raw frozen dessert mixes which were then pasteurized at ultra-high temperatures. When approximately one million spores/ml were present, only 12.5% were destroyed by heating for 3 sec at 104.5 C, and 99.5% at 137.7 C. However, during storage at 4.4 C, even with more than 1 million spores/ml surviving 104.5 C, the products had a shelf-life of more than 8 weeks, and the number of viable B. cereus organisms actually decreased by more than one-third during this time. At a storage temperature of 10 C, the product pasteurized at 104.5 C was spoiled after 4 weeks, and that pasteurized at 137.7 C was spoiled after 5 weeks with B. cereus numbering in the millions after this time. When stored at 15 C, the numbers of B. cereus were in the millions and the product was spoiled after 2 weeks regardless of the UHT treatment.
BACTERIOLOGICAL TESTING OF MILK FOR REGULATORY PURPOSES–USEFULNESS OF CURRENT PROCEDURES AND RECOMMENDATIONS FOR CHANGE
Authors: Maxcy R. B.
Published: December 2016

A plate count has a glorious past, though not deserving of worship. We are operating in a technological and socioeconomic environment far removed from conditions which justified many standards, which arose from reliance on a plate count. There is little, if any, relation between microbial tests and the level of sanitation in modern fluid milk processing plants. Some redirection of sampling programs would be helpful and especially if standards were established to include a consideration of time after pasteurization. It is suggested that the results on plate counts should be expressed as CFU/μl or CFU/mg (colony forming units per microliter or milligram as appropriate). This terminology would include all microorganisms and present a more practical expression of the results.

In the future, improved methods for quality evaluation should be available through application of sophisticated instrumentation. These systems may involve recognition and quantification of specific microbial activities or residues. The system also should be useful for identification of unsanitary equipment and contaminated products.
MICROFLORA OF COCOA BEANS BEFORE AND AFTER ROASTING AT 150 C1
Authors: Barrile J. C. , Osrovar K. , Keeney P. G.
Published: December 2016

Cocoa beans representative of different fermentation practices, flavor types, and geographic origins were collected and analyzed microbiologically before and after roasting under laboratory conditions which simulated commercial practices. The detectable number of microorganisms per gram of bean before roasting ranged from 3 × 105 to 4.7 × 107. After roasting the beans for 40 min at 150 C the counts ranged from 103 to 1.6 × 105 per gram. The genus Bacillus accounted for 91% of the 277 isolates. Only bacilli were found in roasted beans and Bacillus stearothermophilus and Bacillus coagulans were the predominant species. Microorganisms identified in unroasted beans were nineteen species of Bacillus, two of Streptococcus, two of Micrococcus, two of Escherichia, and single species of Aerobacter, Flavobacterium, and Microbacterium.
GUIDELINES FOR PRODUCTION OF FOOD ADDITIVES AND OTHER CHEMICAL COMMODITIES WITH LEAST CARCINOGENIC POTENTIAL: A BIOCHEMICAL APPROACH1
Authors: Lower Gerald M. , Bryan George T.
Published: December 2016

An attempt has been made, using a biochemical approach, to construct safety guidelines for synthesis and production of food additives and other chemical commodities with “least carcinogenic potential.” In general, chemical carcinogens exist as or are metabolically activated to reactive forms able to interact with biologically-important macromolecules, a process apparently directly related to carcinogenesis by chemicals. A working knowledge of the biochemistry of biologically-foreign compounds is therefore necessary to understand structure-activity relationships observed in chemical carcinogenesis, since it appears that carcinogenic activity can be a consequence of the structure of the chemically-reactive forms of a carcinogen rather than of the structure of the parent compound. Consequently, the biochemistry of foreign compounds, the metabolic activation of various chemical carcinogens, and the nature of the probable active forms of these carcinogens has been briefly reviewed. Utilization of this knowledge by investigators of chemical carcinogenesis has proved rather helpful in the discovery of new chemical carcinogens. By eliminating from consideration those chemical with carcinogenic potential, there is no reason why this knowledge cannot be successfully utilized as an aid in the discovery of non-carcinogenic chemicals suitable for use as food additives or other chemical commodities.
MICROORGANISMS AS INDUCERS OF OVIPOSITION FOR THE CHEESE SKIPPER, PIOPHILA CASEI (L) DIPTERA
Authors: Jones Billy Ray , Graham Paul P. , Kelly R. F.
Published: December 2016

A technique was developed to isolate the bacteria associated with the cheese skipper, Piophila casei (L) Diptera, and to study their influence on oviposition. No bacteria were isolated from the alimentary tract of newly emerged female flies. However, 41 isolates were obtained both from the alimentary tract and from tubes inoculated by 3 day-old flies. The 41 isolates were grouped according to their morphological and physiological characteristics and separately offered on inoculated ham to 50 adult female cheese skippers using five ham treatments per group. Flies deposited eggs on the untreated cured ham sample in all trials, with the exception of one group of isolates. Flies deposited numerous eggs on the sterilized inoculated sample. This isolate was then identified through a series of biochemical tests as Proteus vulgaris. Repeated trials using a known culture of P. vulgaris as the test inoculum yielded identical results.

Two other species, Proteus mirabilis and Proteus morganii, also were exposed to 50 flies using identical ham treatments. Although flies showed some tendency to deposit eggs on sterile ham inoculated with these species of Proteus, neither produced conditions more favorable than the cured ham itself.

Seven genera of bacteria, isolated in predominant numbers from the cured ham also were offered to the cheese skipper using the five ham treatments. (Although four of these genera produced proteolytic enzymes, flies always deposited eggs on the untreated cured ham sample.)
SODIUM IN FOODS AND BEVERAGES1
Authors: Gormican Annette
Published: December 2016

Sodium in the human dietary is derived from many sources, some of which are obvious, while others might be termed “hidden.” Table salt and other compounds used in food processing and preparation contribute large quantities of sodium to the day's total intake. Numerous additives commonly used by the food industry are contributing a larger and larger proportion of the sodium content in the usual dietary.

Chronic ingestion of increasing intakes of sodium can have serious consequences in susceptible persons. A second look at all sources of dietary sodium may be in order, particularly in view of the introduction of newer convenience-type foods into the retail and institutional markets.
EFFECTS OF INCUBATION TEMPERATURE ON THE SALT TOLERANCE OF SALMONELLA
Authors: Matches Jack R. , Liston J.
Published: December 2016

Salt has been shown effective in preventing growth of salmonellae in foods. Many of the studies reported in the literature have been on the lethal action of high levels of salt as used in curing brines. Little information is available on the interaction of incubation temperature and low levels of salt on the growth of salmonellae. The growth of Salmonella heidelberg, Salmonella typhimurium, and Salmonella derby in nutrient broth containing 0 to 8% added NaCl (in 0.5 or 1% increments) has been tested by shake cultures at 8, 12, 22, and 37 C. In addition, S. heidelberg has also been tested in 0 to 9% added NaCl at 39, 41, 43, and 45 C. At 8 C, growth of S. heidelberg took place in 1 and 2% added NaCl; S. typhimurium increased in numbers in 1% added NaCl; and S. derby failed to increase. When incubated at 12 C, the three serotypes were all able to increase in numbers in the range of 0 to 4% NaCl. At 22 C, this range increased from 0 to a maximum of 5 to 8%. When incubated at 37 C, the organisms were able to increase in numbers in up to 7 to 8% NaCl. The salinity of the medium was not found to increase the maximum growth temperature of S. heidelberg as has been reported in the literature for other organisms. Low levels of salt were found to stimulate growth of salmonellae. This stimulation was more pronounced at low temperatures than near the optimum for the organisms. Since salt is used to preserve foods, these data are important in the preservation of perishable foods. Salt concentrations preventing growth of salmonellae at low temperatures may not be sufficient to prevent growth of these pathogens at higher temperatures.
CHARACTERISTICS OF MILKING CENTER WASTE EFFLUENT FROM NEW YORK STATE DAIRY FARMS
Authors: Zall R. R.
Published: December 2016

Waste profile studies were carried out on milking center (milkhouse and milking parlor) wastes from 24 New York State dairy farms selected in 20 different counties. Data show that farm-generated milking wastes should not be confused or compared with diluted aqueous sewage typical of effluents from dairy processing plants. Presence of high levels of settleable solids explain the rapid failure and fouling of traditional tile field waste systems. While many sanitarians have speculated that milking center sewerage line plugging has occurred because of milk solids and biological sludge accumulation, this field experiment suggests that manure, feed, bedding, and hoof dirt are the principal solids in milking center wastes.
EMERGING FOODBORNE DISEASES
Authors: Bryan Frank L.
Published: December 2016

Trends in the changing status of foodborne diseases in the United States are reviewed with emphasis on data of the last 10 years. Annual reports of frequency of staphylococcal intoxication, always an important foodborne disease problem in the United States, show it has remained relatively constant. Salmonellosis, Clostridium perfringens foodborne illness, and chemical poisoning outbreaks have increased in the last decade. During this same period, infectious hepatitis, Bacillus cereus foodborne illness, Vibrio parahaemolyticus infection, toxoplasmosis, angiostrongyliasis, Chinese restaurant syndrome, beer drinkers' cardiomyopathy, monoamine oxidase inhibitors-cheese interaction, and organic mercury poisoning have emerged as foodborne problems. Salient features of the epidemiology of these and other foodborne diseases are reviewed. Other foodborne diseases will emerge as changes occur along the food chain, as laboratory methodology improves, and as surveillance of diseases intensifies.
FUNGI IN FOODS
Authors: Koburger John A.
Published: December 2016

Yeasts and molds in 25 retail food samples were enumerated by plating with antibiotic potato-dextrose agar adjusted to pH values in the range of 2 to 10. In general, counts for a given sample were similar in the pH range of 4 to 7; however, most samples showed maximum counts at pH 8. The effectiveness of antibiotics used to suppress bacteria diminished at pH 8 and above, which may account for some of the high counts obtained. Consequently, for routine laboratory analysis, adjustment of the medium to pH 5 to 6 is recommended.
COMPARING THE RESULTS OF ANALYSIS FOR MILK FAT USING THE MILKO-TESTER AND BABCOCK METHODS UNDER NORMAL PLANT CONDITIONS
Authors: Khalil Tannous , Layton John T.
Published: December 2016

At Giant Food Dairy Plant, both the Babcock test and Milko-tester, MKII, are used to determine and monitor the milk fat content of raw and finished milk products. On 50 operating days, 8 random samples were taken each day from 8 separate incoming milk truck tanks. Milkfat content was determined by the Babcock method and also by the Milko-tester. Correlation coefficients, regression equation, confidence limits for the regression line, and standard deviations were computed by IBM System 360 Model 40. Results showed a correlation coefficient of 0.8951, a standard deviation of the differences of 0.0478, a regression equation y = 0.19 + 0.95x, and confidence limits for the regression line of ± 0.07.
LOSS OF VIABILITY BY STAPHYLOCOCCUS AUREUS IN ACIDIFIED MEDIA
Authors: Minor T. E. , Marth E. H.
Published: December 2016

Survival of Staphylococcus aureus (108 cells per milliliter) after 24 hr of incubation at 37 C in Trypticase Soy broth acidified with acetic, citric, hydrochloric, lactic, and phosphoric acids was investigated. When the organism was exposed to the medium adjusted with hydrochloric acid to pH values of 5.2–3.6, 90–99.99% of the cells were inactivated. Acetic, lactic, and phosphoric acids were more active against S. aureus than was hydrochloric, whereas citric was equivalent to hydrochloric. Mixtures of lactic and hydrochloric acids inactivated more cells than did either acid alone but mixtures of other acids with hydrochloric, while superior to hydrochloric acid itself, offered no apparent advantage over use of single acids. The undissociated acid molecule was responsible for enhanced inactivation of cells by partially dissociated acids since anions of these acids had no effect on cell survival. Cells were more susceptible to inactivation by hydrogens ions at high incubation temperatures (45 C) and when the number of bacteria was low. Cells of S. aureus were most sensitive to the effects of hydrogen ions between the 12th and 24th hr during a 120-hr incubation.
PROGRAM FOR QUALITY ASSURANCE OF FINISHED DAIRY PRODUCTS1
Authors: Sing Edmond L.
Published: December 2016

Specifications concerning quality of milk products from raw ingredients to finished products are now often required by many distributors and food processers. Problems concerning plant sanitation, post-pasteurization contamination, and product temperature still persist despite an abundance of practical remedial knowledge available. The manifestations of many current problems are the same as they were 10 to 15 years ago. Two examples of these problems are induced rancidity in silo tanks as a result of excessive air agitation and thermoduric organisms in pasteurized milk which may proliferate to excessive numbers at refrigeration temperatures.

A program for quality assurance should include a raw ingredient program, methods for evaluation, effective plant sanitation, care of finished products, human motivation, and follow through. The area of most neglect is the last aspect. Plant cleaning and sanitation have improved remarkably in the last few years. Many dairies have capitalized on proven refinement of automated systems and have incorporated fine points of sanitation. The most effective procedure for trouble shooting problem areas is to follow product processing backwards using aseptic sampling techniques. Data accumulated in successfully pinpointing problem areas the past 5 years have demonstrated the value of this approach.
AUTOMATION IN THE DAIRY LABORATORY
Authors: Richardson G. H.
Published: December 2016

Recent developments in dairy laboratory instrumentation are reviewed. Microbiological, physical-chemical, and mastitis testing instrumentation, potentially valuable in providing milk payment and quality information, are receiving regulatory approva1. The economics associated with some of these devices suggest the need for development of third party, central milk and food testing laboratories.
INTERACTIONS OF FOOD STARTER CULTURES AND FOOD-BORNE PATHOGENS: STREPTOCOCCUS DIACETILACTIS VERSUS FOOD PATHOGENS1,2
Authors: Daly C. , Sandine W. E. , Elliker P. R.
Published: December 2016

The ability of Streptococcus diacetilactis to inhibit a variety of food spoilage organisms and pathogens in milk and broth cultures was demonstrated. Test organisms included Pseudomonas and Alcaligenes species, Salmonella, Staphylococcus aureus, Clostridium perfringens, and Vibrio parahaemolyticus. In general, approximately 99.0% and 99.9% inhibition was observed in milk and broth, respectively. Possible practical applications of the inhibition were examined. Addition of S. diacetilactis extended the shelf life of artificially contaminated cottage cheese and prevented proteolysis in milk at 7.5 C by Pseudomonas fluorescens. Staphylococcus aureus was inhibited greater than 99% in vanilla cream filling, ham sandwich spread, chicken gravy, soy milk, and ground beef stored at 25 C for 24 hr. Development of the gram-negative flora of ground beef was also inhibited greater than 99% after storage at 7.5 C for 7 days. Possible roles for several factors in the mechanism of inhibition by S. diacetilactis are briefly discussed. The effects of pH reached and acids produced by S. diacetilactis on the growth of S. aureus are described. A greater role for the lactic acid bacteria in fermentations in the food industry is suggested.
LOSS OF VIABILITY BY STAPHYLOCOCCUS AUREUS IN ACIDIFIED MEDIA
Authors: Minor T. E. , Marth E. H.
Published: December 2016

Determinations were made on the extent to which Staphylococcus aureus was inactivated [inability to grow on Trypticase Soy agar (TSA)] or injured [inability to grow on TSA + 7% added NaCl (TSAS)] in acidic artificial media and how inactivation was affected when some stresses common to food processing operations were inflicted on the organism. When cells were held in TS broth at >PH 6 (24 hr, 37 C), presence of 7% salt added to the medium did not affect inactivation of staphylococci; but, at ≤pH 5, salt enhanced inactivation. Cells that survived this treatment were not sensitive to salt present in the plating medium, whereas staphylococci from the stationary growth phase (TS broth, pH 7) were sensitive to salt. Cells exposed to low pH were only slightly more sensitive to salt when plated on TSAS than were cells held at pH 7. Exposure of organisms to salt did not render them appreciably more sensitive to subsequent acid treatment than were untreated organisms. Freezing (−30 C, 24 hr) did not substantially enhance inactivation of S. aureus at low pH but injury was greatly increased. A sublethal heat treatment (60 C, 15 min) failed to markedly enhance injury or death of cells at low pH values. Exposure to high and low temperatures failed to increase susceptibility of staphylococci to acid and acid-treated cells were no more sensitive to effects of these temperatures than were untreated cells. Staphylococci exposed to a low pH exhibited an extended lag phase when transferred to neutral nutrient media.
CHARACTERIZATION OF TYPES OF STAPHYLOCOCCAL ENTEROTOXI NS1,2
Authors: Bergdoll Merlin S. , Robbins Ruth N.
Published: December 2016

The staphylococcal enterotoxins are single polypeptide chains that contain two half-cystine residues that are cross-linked in the native toxin to form a “cystine” loop. Several amino acid residues involving part of this loop appear to be the same for the different enterotoxins which may represent the toxic site. The other part of the cystine loop may be involved in the antigenicity of the toxin which is the basis for identifying them as enterotoxns A-E. The antigenicty of the enterotoxins varies from the similarity of enterotoxins C1 and C2 which have the same major antigenic site to enterotoxins A and B which are apparently unrelated antigenically.
A STUDY OF METHODS TO ENUMERATE THE MICROBIAL FLORA OF THE AVIAN EGG SHELL1
Authors: Gunaratne K. W. B. , Spencer John V.
Published: December 2016

Experiments were done to compare results from three different methods used to enumerate the microbial flora of avian egg shells. The methods compared were: (a) swabbing the shell surface, (b) rinsing the shell surface, and (c) blending the entire shell and membranes after removal of the contents. Sanitized eggs held at 25 C were inoculated with a 24-hr old culture of Pseudomonas fluorescens by immersion for 5 min at 25 C. In the swab method, the entire surface of the inoculated egg was swabbed by rolling the swab in either direction twice as each area was swabbed. For the rinse method, the inoculated egg was held using a metal holder and rinsed with 100 ml of 0.1% peptone solution. With the blender method, the entire emptied inoculated egg shell and shell membranes were blended using a Sorvall Omni-Mixer to which a presterilized Mason jar was attached. As expected, the blender method gave significantly higher counts (P<0.05) than either the swab or rinse methods. There was no significant difference (P<0.05) between counts obtained by the swab and rinse methods.
VIBRIO PARAHAEMOLYTICUS GASTROENTERITIS IN MARYLAND: CLINICAL AND EPIDEMIOLOGIC ASPECTS1
Authors: Dadisman Thoburn A. , Nelson Ronald , Molenda John R. , Garber Howard J.
Published: December 2016

During August, 1971, three separate outbreaks of foodborne disease occurred in Maryland and involved about 425 (57%) of an estimated 745 at risk. Steamed crabs or crabmeat was the suspected vehicle of disease transmission in each outbreak. Vibrio parahaemolyticus was isolated from the crab and from stools of some ill persons in each outbreak.

During August, 1971, three separate foodborne disease outbreaks occurred in Maryland, involving about 425 (57%) persons of an estimated 745 at risk. In each outbreak, steamed crabs or crabmeat was the suspected vehicle of disease transmission. From the crab and from the stools of some ill persons in each outbreak, Vibrio parahaemolyticus was isolated.
EFFECT OF PLATE INCUBATION TEMPERATURE ON BACTERIAL COUNTS OF GRADE A RAW MILK1
Authors: Randolph H. E. , Chakraborty B. K. , Hampton Otto , Bogart D. L.
Published: December 2016

Bacterial counts on 155 raw milk samples obtained with plate incubation temperatures of 27 and 32 C were closely correlated (r = 0.96) . Correlation coefficients between counts obtained at both 27 and 32 C and psychrotrophic (7 C-10 days) counts for all samples were relatively low, but statistically significant ( P < 0.01). The correlation to psychrotrophic counts was especially low and in some instances lacking in statistical significance in the sample groups with counts ( 27 and 32 C) <100,000/ml. Eighty-four of the samples had higher counts at 32 C and 62 samples had higher counts at 27 C. The mean psychrotrophic count of the samples with higher counts at 27 C was higher than the mean psychrotrophic count of the other samples. However, the correlation coefficients were higher for samples with counts higher at 32 C. Incubation at 27 C does not appear to offer significant advantages over the 32 C incubation temperature used in the Standard Plate Count.
BACTERIOPHAGE TYPING OF STAPHYLOCOCCI ISOLATED FROM FOODSTUFFS AND FOOD HANDLERS IN TEHRAN
Authors: Malaki M. , Kohnehshahri M. , Gharagozloo R.
Published: December 2016

Studies were done to assess contamination of 3247 samples of foods and food handlers with coagulase-positive staphylococci. Food specimens were collected from retail shops and a Tehran milk pasteurizing plant; in addition 510 food handlers of different professional groups were examined. Three swabs for bacteriological examination were randomly collected from nose, hands, and throat. Of samples tested for coagulase-positive staphylococci, 28.02% were positive and almost half of them were obtained from foodstuffs. Of 546 isolates that were phage typed, we found that group III predominated in the nose and cream cake, while group II was more prevalent in raw cream, throat, and hands. Although group IV was not prominent, nose and hands yielded 3 and 1 positives, respectively. Untypable isolates comprised about 47.2% with most from hands and nose, 61.7 and 60.5%, respectively, and the least from raw cream, 33.3%.
EFFECT OF SELECTED COATING MATERIALS ON THE BACTERIAL PENETRATION OF THE AVIAN EGG SHELL1
Authors: Tryhnew L. J. , Gunaratne K. W. B. , Spencer J. V.
Published: December 2016

Whole shell eggs were coated with the following materials: Zein (com prolamine), Polidene 930-H (polyvinylidene chloride), Epolene Wax E-45 (epolene wax emulsion), and 974-1 (hydrolyzed sugar derivative plus shellac). Surfaces of coated and uncoated eggs were inoculated with Salmonella typhimurium and Pseudomonas fluorescens. Contents of each egg were then replaced aseptically with a sterile agar medium containing triphenyl tetrazolium chloride. Eggs were sealed, incubated, and examined for shell penetration and growth of P. fluorescens and S typhimurium. The ability of the two microorganisms to decompose films of the dry coatings was also tested. All coatings greatly retarded penetration by both microorganisms, although P. fluorescens was retarded more than S. typhimurium. When incubated for 7 days, heavy suspensions of P. fluorescens and S. typhimurium did not decompose films of dried coatings. After 48 hr incubation, growth of either organism was not obtained in media containing only dried coating films as added substrates. The dry coatings did not inhibit growth of either organism.
EXPERIMENTAL SURVIVAL STUDIES OF SPOROTHRIX SCHENCKII IN A MEAT PRODUCT1
Authors: Scharding J. H. , Kelley D. C. , Cook J. E. , Kropf D. H.
Published: December 2016

The literature includes a few reports on the ability of the fungus Sporothrix schenckii to survive at high temperatures, and one suggests that it could survive processing procedures used to manufacture frankfurters. Reported are studies to determine the extent that S. schenckii could survive processing procedures used by most manufacturers of commercial frankfurters.

A frankfurter test model was devised to approximate the length diameter, and cooking characteristics of a commercial frankfurter. Uncooked emulsion was inoculated with the organism and recovery was attempted throughout the experimental cooking process. In 32% of the experimental studies, the maximum times and temperatures for positive recovery of the organism met or exceeded the processing standards used by most manufacturers. Thus, S. schenckii may survive in commercial frankfurters and be a potential health hazard.
CHARACTERIZATION OF WASTE EFFLUENTS FROM A COMMERCIAL PIMIENTO CANNING OPERATION
Authors: Bough W. A.
Published: December 2016

Characterization of unit effluents from a commercial pimiento canning operation revealed significant patterns of difference in composition and flow rates. The most concentrated effluent occurred in the first stage of the processing operation where the roasted peel was removed by washing. The suspended solids load of this effluent accounted for 69% of the total suspended solids load and 37% of the COD load, but only 18% of the total flow. Segregation and separate treatment of this concentrated effluent is suggested to reduce the total waste load. Another concentrated effluent resulted from the citric acid dip just before the packing and closing area. The flow of the effluent was only 10% of the total, but accounted for 32% of the total dissolved solids and 37% of the total BOD. Two effluents from the grading area accounted for 50% of the total flow and only 10% of the total COD load. Recycling of these dilute effluents to the peel removal operation is suggested. Based on the rate of processing, the total wastes produced from pimiento canning contained 3.2, 60.2, and 35.4 lb. of suspended solids, COD, and BOD, respectively, per ton of raw pimientos. The total waste flow was 4,840 gal. per ton.