bluuebunny/crossref_metadata_2025 huggingface dataset:
VISCOSITY AND FUNCTIONAL ABILITY OF DILUTED EGG YOLK1
Authors: Cunningham F. E.
Published: December 2016

Fresh, liquid egg yolk was diluted with water or albumen so that solids content of the samples varied from that of pure yolk (53%) to that of “commercial” yolk (43%). The preparations were tested for viscosity, foaming capacity, and for performance ability in sponge cakes. Dilution of yolk caused a large decrease in viscosity, from 1600 cps at 53% solids to almost 200 cps at 43% solids. There was no important difference in viscosity between yolk diluted with albumen or with water. Dilution increased the volume of foam produced by beaten yolks, but decreased foam stability and sponge cake volume. Albumen gave better functional results than water when used as diluent, but the improvement was less than expected. It is suggested that, where function of yolk is concerned, care should be exercised to maintain dilution to a minimum and maintain yolk solids as high as economically feasible.
THE USE OF INHIBITORY MEDIA TO SCREEN SOUTH DAKOTA BULK TANK MILK FOR STREPTOCOCCUS AGALACTIAE
Authors: Kirkbride C. A. , Shave Hazel , Blades James
Published: December 2016

Edward's medium with red blood cells, staphylococcus beta toxin, and ferric citrate (TKT medium) was used to culture 4189 bulk tank milk samples from herds supplying seven dairy plants in South Dakota. Identity of organisms with characteristics of Streptococcus agalactiae on TKT was tested by biochemical means. The incidence of S. agalactiae infected herds supplying the seven milk plants ranged from 0% to 66.6% and averaged 4.03%.

Difficulty was encountered in identifying S. agalactiae by its characteristics on TKT alone so that only about one out of ten colonies picked as S. agalactiae from TKT had all the characteristics of this organism. Some limitation of the method for use in S. agalactiae eradication is thus indicated. Modified KF Agar was found unsuitable for the direct isolation and identification of S. agalactiae from bulk tank milk.
EXAMINATION OF FOOD AND WATER FOR CHOLERA VIBRIOS
Authors: Felsenfeld Oscar
Published: December 2016

A procedure to detect cholera vibrios in food and water, consisting of the examination of large samples, using pre-enrichment, concentration by micropore filtration, and enrichment in alkaline peptone broth is described. This method was used to examine ten types of foodstuffs exported from countries invaded by cholera. No cholera vibrios were found in these 435 samples, whereas 37 of 964 specimens collected in households of cholera patients harbored these organisms. It appeared that the risk of transmission of cholera by uncooked cereals, legumes, acidic produces, properly canned food, and dried fruits and cereal products is negligible. A search for salmonellae and shigellae was carried out simultaneously. One of the 10 exported smoked fish samples yielded Salmonella typhimurium. Of the 964 samples collected in homes, 10 harbored salmonellae, and 11 shigellae. Food from cholera-infested areas also should be examined for these organisms.
FURTHER STUDIES ON THE FLAVOR QUALITY OF RETAIL MILK IN CONNECTICUT
Authors: Hankin Lester , Dillman Walter F.
Published: December 2016

Over 1100 retail milk samples taken during 1970–71 in Connecticut were examined for flavor quality and results compared with those of a similar study made in 1969–70. In the 1970–71 study fewer samples were judged to be cooked but more were criticized as having a feed flavor. The monthly pattern for samples classed as organoleptically unsatisfactory changed from winter to summer. Indications are that causes of off-flavors shifted from those originating at the farm to those developing from processing, or during distribution and storage.
MODEL OF SLUG FLOW HOLDER FOR COMMERCIAL EGG PASTEURIZATION
Authors: Kaufman Vern F.
Published: December 2016

Problems caused by types of flow in holding tubes of commercial egg pasteurizers are discussed. A model of a slug flow holder which may eliminate or greatly reduce these problems has been built and tested in the laboratory. It is operated by product flow and maintains a front to each slug from which there is no forward mixing of product with the preceding slug. It works equally well with water or a carboxymethyl-cellulose solution with the same viscosity as salt yolk.
A COMPARATIVE EVALUATION OF OFFICIAL METHODS FOR THE STANDARD PLATE COUNT OF CREAM
Authors: Brazis A. R. , Messer J. W. , Peeler J. T.
Published: December 2016

Three official methods to measure cream samples for Standard Plate Counts (SPC) were reviewed. A statistical analysis was made of results from 135 analysts over a 2-year period. Results demonstrated that: (a) pipetting samples is the least precise method to prepare cream samples for the SPC, (b) when compared to the SPC variance of 0.012, variation among analysts is significant for the procedure that weighs 11 g of cream, while the among-analyst variance is not significant when the 1-g weighing procedure is employed, and (c) weighing 1 g of cream is the most precise method to prepare cream samples for SPC determinations.
LEAD POISONING–A DISEASE OF OUR TIME
Authors: Hankin Lester
Published: December 2016

Lead poisoning among children who eat paint chips and other non-food items containing lead is a serious environmental and public health problem. Ingestion of lead can result in irreversible biological effects including mental retardation and even death. Additionally, ingestion of food and water contaminated with lead, and inspiration of lead-polluted air may also bring about detrimental physiological responses, especially to enzyme systems concerned with blood synthesis.

This review discusses the lead poisoning problem among children as regards sources of contamination as well as testing methods used to find potential victims of this man-made disease. The amounts and sources of lead found in foods, both raw and processed, and the quantities found in air are detailed. Implications of daily ingestion of small amounts of lead from food, water, and air are discussed.
A COMPARISON OF TWO AND THREE DAYS INCUBATION FOR ENUMERATING RAW-MILK BACTERIA1
Authors: Huhtanen C. N. , Brazis A. R. , Arledge W. L. , Cook E. W. , Donnelly C. B. , Ginn R. E. , Jezeski J. J. , Pusch D. , Randolph H. E. , Sing E. L.
Published: December 2016

Eighty-three samples of raw milk were assayed by the Standard Plate Count method with incubation periods of two and three days. The three-day incubation period gave higher counts (0.05 > p > 0.01). There were no appreciable problems (such as drying-out, spreaders, molds, etc.) encountered when plates were incubated the extra day. An optional three-day incubation period for the Standard Plate Count is recommended.
MICROBIOLOGY AND QUALITY ASSURANCE OF PRECOOKED FROZEN FOODS1
Authors: de Figueiredo Mario P.
Published: December 2016

Production of high quality precooked, frozen foods requires constant vigilance by the producer, handler, and user. The history of quality assurance is described. A program of total quality assurance for the food processor is detailed. Environmental sanitation and microbiological control is discussed.
FACTORS IN SURVIVAL OF CLOSTRIDIUM BOTULINUM TYPE E SPORES THROUGH THE FISH SMOKING PROCESS
Authors: Alderman G. G. , King Gretchen J. , Sugiyama H.
Published: December 2016

Fish, experimentally inoculated with 1 ×106 Clostridium botulinum type E spores, were given heat treatments equivalent to those used in commercial smoking (180 F for 30 min following come-up time of 2.5 – 3 hr). The percentages of such fish containing viable type E spores were significantly lower among fish heated in an environment of high moisture than among those heated in atmospheres of low moisture. Type E spores heated in raw fish mince were more heat resistant than those heated in mince that was previously autoclaved. A similar difference was observed for spores in raw and cooked egg white, another substrate which coagulates rapidly at the temperature of thermal death time studies (82.5 C). Spores in the drippings of fish hung for heating survived heat processing and could be a source of cross contamination.
EFFECT OF INCUBATION TEMPERATURE ON ACID AND FLAVOR PRODUCTION IN MILK BY LACTIC ACID BACTERIA1
Authors: Dutta S. M. , Kuila R. K. , Arora B. C. , Ranganathan B.
Published: December 2016

The effect of incubation temperature on acid and flavor production by 8 lactic starter cultures was studied. Higher titratable acidity was produced at 22 than at 30 C by Streptococcus cremoris, while a reverse trend was observed with Streptococcus diacetilactis. With Streptococcus thermophilus, Lactobacillus casei, and Lactobacillus helveticus, increasing the incubation temperature from 37 to 42 C retarded acid production by 8.54, 31.8, and 37.4%, respectively. Volatile acidity increased at higher incubation temperatures in some cultures, while in others, a significant decrease was observed. Higher diacetyl production was noted when S. diacetilactis was incubated at 22 C, as compared to 30 C, while the reverse occurred with S. thermophilus. Acetoin production by S. diacetilactis was enhanced 7-fold by increasing the incubation temperature from 22 to 30 C. No significant difference was noted in proteolytic activity of all cultures, regardless of incubation temperature.
USE OF ELECTRICAL CONDUCTIVITY FOR MONITORING MILK RESIDUE REMOVAL FROM PIPES DURING RINSING1
Authors: Rutz E. L. , Brooker D. B. , Anderson M. E. , Fischer J. R. , Marshall R. T.
Published: December 2016

A system was designed and assembled for use in determining the amount of solids in a water-milk mixture. Data were collected for three different fluid flow velocities and two different temperatures of the rinse water. There was no significant difference in the amount of milk residue removed from a stainless steel pipe when rinse water temperature was either 35 C or 51.7 C and when the flow velocity was varied between 3.27 and 9.80 ft/sec. Results also indicated that the sensitivity of electrical conductivity was approximately 0.02 mg milk solids/ml and was limited by the rate of ionization of the milk salts when the milk film was dried on the surface.
THE THIRTEENTH EDITION OF STANDARD METHODS FOR THE EXAMINATION OF DAIRY PRODUCTS1,2
Authors: Marth E. H.
Published: December 2016

An Intersociety Council was appointed late in 1968 to develop the 13th edition of Standard Methods for the Examination of Dairy Products (SMEDP). The Council was made up of 9 persons who represented professional societies, regulatory agencies, the dairy industry, and the academic community. The Council enlisted the help of 58 other persons who are experts in various fields and jointly prepared the 21 chapters and 2 appendices in the 13th edition of SMEDP.

Major features of the 13th edition of SMEDP include: (a) a detailed review of pathogens which have occurred in milk and milk products, (b) a separate chapter on sampling methods of all kinds, (c) a separate chapter on media and reagents and on methods for their preparation, (d) a chapter on screening and confirmatory tests for abnormal milk, (e) expansion of the chapter on chemical methods, and (f) inclusion of supplemental microbiological and chemical methods in the appendices, which will be on paper of a color different from that of the chapters. Numerous minor changes, both editorial and in technical matters, have been made in all chapters and appendices.
FATE OF STAPHYLOCOCCUS AUREUS IN CULTURED BUTTERMILK, SOUR CREAM, AND YOGURT DURING STORAGE1
Authors: Minor T. E. , Marth E. H.
Published: December 2016

Five brands each of commercially produced cultured buttermilk, sour cream, and unflavored yogurt were inoculated with Staphylococcus aureus to contain initial numbers of approximately 102 and 105 organisms per gram. Inoculated products were stored at 7 and 23 C and were tested daily to determine numbers of viable staphylococci. Generally, products which contained initial numbers of 102 organisms per gram were free of viable staphylococci, or nearly so, within 24 hr regardless of storage temperature. When products were inoculated with higher numbers of the organism, survival was greatest in sour cream which was followed in order by buttermilk and yogurt. Yogurt samples with approximately 105 organisms per gram, initially, were free of viable staphylococci by the 2nd to 4th day of storage, whereas the organisms persisted in sour cream until the 4th to 7th day. Survival was markedly higher in one brand of sour cream and somewhat so in another. Temperature of storage had no obvious effect on survival of staphylococci in buttermilk or yogurt but survival was greater in sour cream stored at 7 C than at 23 C. The pH values of the products remained reasonably stable throughout storage.
MINIATURIZED TECHNIQUES FOR IMViC TESTS1
Authors: Fung Daniel Y. C. , Miller Richard D.
Published: December 2016

A miniaturized method for performing IMViC tests is proposed. Twenty-four gram-negative bacterial species and strains were tested by use of miniaturized and conventional methods; the results were comparable. The miniaturized method effects saving of time, space, materials, and effort.
TIME REQUIRED TO RINSE AND CLEAN RAW MILK FROM STAIN LESS STEEL PLATES WITH SOLUTIONS AT 35 C1,2
Authors: Anderson M. E. , Fischer J. R. , Marshall R. T. , Brooker D. B. , Webb T. F.
Published: December 2016

Stainless steel plates were soiled with milk and skim milk, and the films were dried before being rinsed or rinsed and cleaned in a spray-type apparatus. Rinsing was practically completed after 30 sec and cleaning after 1 min of spraying. There was no significant difference in amounts of soil remaining on plates which had been sprayed for 17 min with detergent solutions tempered to either 35 or 62.8 C.
HEART DISEASE-IS DIET A FACTOR?1
Authors: Hurt H. D.
Published: December 2016

Data derived from extensive population surveys and animal experiments have provided indirect evidence associating elevated blood cholesterol levels with the increased incidences of atherosclerotic heart disease. As a result of this apparent relationship, recommendations have been made regarding the kind and amount of fatty acids and cholesterol which should be consumed for optimal health. Before massive changes are made in the eating habits of our population, the actual causal relationship between dietary fat and cholesterol to subsequent blood cholesterol levels and atherosclerotic heart disease should be determined. Although several risk factors have been characterized which will possibly aid in identification of those individuals most prone to development of atherosclerotic heart disease, the potential benefit from reducing a single risk factor in the prevention of the disease has not yet been conclusively demonstrated. The relative importance of dairy products as contributors of dietary saturated fatty acids and cholesterol is discussed in relationship to their association to heart disease.
THE PROPIONIC-ACID BACTERIA–A REVIEW
Authors: Hettinga D. H. , Reinbold G. W.
Published: December 2016

This paper, the second of three sections of a review, deals with propionate and acetate formation, carboxylation, decarboxyiation, and transcarboxylation, the roles of biotin and vitamin B12, and the enzymes involved in the propionic-acid fermentation.

Pathways for propionate, acetate, and carbon dioxide formation by Propionibacterium have been thoroughly investigated and established. These investigations led to discovery of transcarboxylase, a biotin-containing enzyme, and were the result of studies showing that the formation of propionate does not involve the expected turnover of CO2. This enzyme appears to be unique to propionibacteria; it could be speculated that it is the first discovered of a group of transcarboxylases. One of the breakthroughs relative to the mechanism of biotin fixation reactions was the discovery that biotin can be carboxylated enzymatically.
GROWTH OF SALMONELLAE IN SKIMMILK WHICH CONTAINS ANTIBIOTICS1
Authors: Park H. S. , Marth E. H.
Published: December 2016

Portions of sterile skimmilk were fortified with 0.1, 0.5, and 1.0 unit of penicillin; 1.0, 10, and 100 μg streptomycin; and 0.1, 1.0, and 10 μg tetracycline per milliliter. Such skimmilks were inoculated with salmonellae, incubated at 21 or 37 C, and tested with the plate count at 3-hr intervals during an 18-hr incubation. As much as 1.0 unit of penicillin per milliliter of skimmilk had little, if any, inhibitory effect on Salmonella typhimurium, Salmonella newbrunswick, Salmonella dublin, or Salmonella heidelberg at either temperature. Streptomycin, at concentrations of 1.0 and 10 μg per milliliter failed to inhibit growth of S. typhimurium or S. newbrunswick at either temperature. Presence of 100 μg streptomycin per milliliter of skimmilk markedly inhibited S. newbrunswick at both temperatures and S. typhimurium at 21 C and completely inhibited the latter bacterium at 37 C. Neither of the salmonellae were inhibited by 0.1 μg tetracycline per milliliter of skimmilk but both bacteria were somewhat inhibited by 1.0 μg antibiotic per milliliter, particularly at 37 C, and were completely inhibited with a concentration of 10 μg tetracycline per milliliter. Concentrations of any of the three antibiotics tested that can inhibit lactic starter cultures had no apparent effect on salmonellae.
INTERACTIONS OF FOOD STARTER CULTURES AND FOOD-BORNE PATHOGENS: THE ANTAGONISM BETWEEN STREPTOCOCCUS LACTIS AND SPOREFORMING MICROBES1
Authors: Hurst A.
Published: December 2016

Lactic acid bacteria hinder development of sporeformers by production of acids, peroxides, and antibiotics. One of the best known of these antibiotics is nisin which is produced by Streptococcus lactis and is a permitted food additive in many countries. This paper traces the history of nisin, its effect in milk, cheese, processed cheese, canned, and other foods. Nisin primarily affects gram-positive bacteria but some of these produce nisinase, an enzyme which inactivates it. The preservative effect of nisin in heat treated foods is probably related to the retention of nisin on sporecoats. Nisin affects outgrowth of spores but not spore germination.
STERILIZED DAIRY AND ANALOGUE PRODUCTS1
Authors: Glaser Ernest
Published: December 2016

The paper discusses changes taking place in processing, packaging, and distribution of sterilized dairy products. The origins and purposes of present governmental controls are reviewed in the light of these changes. The impact of substitutes for dairy products is discussed, and the need for a new approach to regulating dairy products in a manner which would reflect the changes taking place in the industry is stressed.
RECRUITING PERSONNEL FOR A DYNAMIC INDUSTRY IN THE SOARING SEVENTIES1
Authors: Lane C. Bronson
Published: December 2016

The dairy industry and regulatory agencies are suffering from a severe manpower shortage. Recent surveys show that enrollment in agricultural colleges is up, but that the dairy science and regulatory-oriented curricula are not drawing their share of the new student crop.

Suggestions for rectifying these manpower shortages include: changing the image of agriculture in general; involving regulatory and dairy industry people in a one to one career guidance situation with potential recruits; increasing incomes and inducements for dairy- and regulatory-related professions; and establishing innovative training programs and curricula to interest a wider segment of our young people in dairy foods processing and regulatory professions.
PUBLIC HEALTH PROBLEMS ASSOCIATED WITH BARBECUED FOOD. A REVIEW
Authors: Todd E. , Pivnick H.
Published: December 2016

Barbecued foods are popular ready-to-eat products which are increasing in sales in many countries throughout the world. They are sold from grocery stores, restaurants, take-out shops, and outdoor stalls. These foods, mainly barbecued chicken, have caused 62 known outbreaks of food poisoning, some of them involving hundreds of people and causing deaths. Although freshly barbecued foods, adequately cooked, are wholesome and contain few bacteria, subsequent unsanitary handling and storage in inadequate holding facilities increases the risk of bacterial contamination; these bacteria may grow to hazardous levels. Stored barbecued chickens have been found with bacterial counts. Temperature control of barbecued food is considered the best way of preventing food poisoning. Unfortunately, legislation in most countries does not specify actual temperature requirements for storing of potentially hazardous foods, which includes barbecued products. We recommend that barbecued food should be stored at :≤40 F or ≥140 F.
THE INFLUENCE OF PREVIOUS TREATMENT ON ACCURACY OF MILKFAT ANALYSES DETERMINED ON A MARK III MILKO-TESTER1
Authors: Packard Vernal S. , Ginn Roy E.
Published: December 2016

Because of the adaptability of the Milko-Tester to regulatory retesting programs a study was made of the influence of prior treatment on results obtained with a Mark III Milko-Tester. One hundred and two fresh milk samples and 76 composite samples representing 23 different producers were analyzed in duplicate. After initial analysis, samples were cooled and held 5 days before a second analysis. Milkfat was found to average 0.059 and 0.052% lower, respectively, for fresh and composite samples, after storage. The range of differences was, for fresh milk + 0.01% to −0.175%, and for preserved samples +0.04% to −0.160%.
LACTOSE HYDROLYSIS IN MILK AND MILK PRODUCTS BY BOUND FUNGAL BETA-GALACTOSIDASE
Authors: Woychik J. H. , Wondolowski M. V.
Published: December 2016

The β-galactosidase of Aspergillus niger was immobilized by glutaraldehyde coupling to porous glass beads and the bound enzyme evaluated for its applicability to hydrolysis of lactose in milk and milk products. Lactose in sweet whey and skim milk was hydrolyzed at approximately one-third the rate in acid whey. Non-lactose solids inhibited β-galactosidase activity. Greater efficiency of lactose hydrolysis was obtained with the bound enzyme in column operations than in stirred batch reactors.
DESIGN FOR EFFECTIVE MANAGEMENT OF LARGE DAIRY HERDS1
Authors: Fairbank W. C.
Published: December 2016

Few dairies have been adequately to meet changing times. Layouts of the 1960's seldom can be efficiently remodeled to meet today's needs. Society's expectations and environmental demands of the 1970's may tend to ineffectuate today's systems. Continuing expansion should be planned for. Most designers plan around a system that starts with cows, adds feed, and produces milk. Maybe they look in the wrong direction for needed results. Manure is the most voluminous product of a dairy; milk the most profitable. What will be their disposition? How many production units (cows) will these outlets allow for? How will these units be operated and managed? What will be the form and availability of raw products, Of nonmaterial inputs? And of management? Products of a large should be the criteria of design for a constrained area. The cow management system that will produce these products can be described, a space allocation made, structures and facilities determined. Finally, the inputs to keep the system functional are considered. The Hi-Eff Dairy is a concept designed around these principles.
RELEASE OF ENTEROTOXIN FROM WASHED CELLS OF STAPHYLOCOCCUS AUREUS 1
Authors: Haines William C. , Harmon L. G.
Published: December 2016

Enterotoxin was detected in lysates from washed cells of Staphylococcus aureus treated with toluene, lysozyme, and acetone-dry powder; but no toxin was detected in lysates from washed cells disrupted by sonication, grinding, or freezing and thawing.
REMOVAL OF GLUCOSE FROM EGGS: A REVIEW1
Authors: Kilara Arun , Shahani K. M.
Published: December 2016

Glucose affects adversely the storage stability of dried eggs and causes undesirable changes in physico-chemical and functional properties of the powder. Therefore, microbial or enzymic techniques are used to desugar eggs before drying. A comprehensive review of the microbial and enzymic techniques to remove glucose from eggs is presented. Factors affecting the efficiency of the two methods are discussed as well as their effect on the physico-chemical and functional properties of the final product. Regardless of the techniques used in desaccharification, egg powders prepared after removal of glucose exhibit better functional properties than untreated samples.
FLAVOR DEVELOPMENT AND MICROBIOLOGY OF SWISS CHEESE–A REVIEW
Authors: Langsrud T. , Reinbold G. W.
Published: December 2016

This paper, the second of four, discusses the starters used in Swiss cheese manufacture. Propionibacteria are essential for development of characteristic Swiss cheese flavor; high-temperature lactobacilli and Streptococcus thermophilus are necessary for control of body, texture, acidity, moisture, and other related factors.

The effects of pH, salt, temperature, metals, and media composition on growth of propionibacteria are first discussed. Since growth inhibition and stimulation of propionibacteria are closely related to Swiss cheese quality, these factors also are considered. Maintenance of cultures in the plant is mentioned with some concern being given to the outcome of the use of raw and sterilized milk on starter growth.

Then, heat resistance, storage, freeze-drying, and symbiotic growth of high-temperature lactic-acid bacteria are discussed. Slow-acid production caused by metallic inhibitors, antibiotics, and bacteriophages also is reviewed.

Relationships between manufacturing processes and procedures and Swiss cheese quality are discussed. In this portion of the review, we are primarily concerned with growth and changes of bacterial flora in the milk and curd from the vat to the warm room. This includes the influence of such factors as preripening, cutting, cooking, pressing, block size, brining, and prestorage before the warm room.
MEASUREMENT OF CALCIUM OF MILK BY ATOMIC ABSORPTION SPECTROPHOTOMETRY IN THE PRESENCE OF MAJOR INGREDIENTS OF DETERGENTS1,2
Authors: Anderson M. E. , Brooker D. B. , Fischer J. R. , Ruiz E. L. , Marshall R. T.
Published: December 2016

Twelve chemical ingredients commonly used to formulate detergents were tested to determine their interferences with measurement of calcium in milk by atomic absorption spectrophotometry. For concentrations of 0.01, 0.1, and 1.0% milk, the mean amounts of calcium measured for all ingredients were 0.20, 1.85, and 15.89 mg/1, respectively. Statistical analysis showed that milk accounted for 97.3% of the variation in spectrophotometric response with temperature and concentration of ingredient being of little practical importance. However, increasing the temperature caused the instrument to indicate increased amounts of calcium in solutions containing sodium metasilicate (anhydrous), EDTA plus sodium hydroxide, sodium gluconate, and phosphoric acid. Changing the concentration of ingredient did not interfere substantially with the amount of calcium measured except for sodium metasilicate (anhydrous) where an increase in concentration reduced the amount of calcium measured. From the data it can be concluded that an atomic absorption spectrophotometer shows considerable promise for use in monitoring removal of residue from a milk contact surface.
USE OF CULPAK-KITS TO TRANSPORT MILK SAMPLES FOR CULTURE
Authors: Kishi Tatehiko , Postle D. S.
Published: December 2016

Culpak-kits were examined for their usefulness in mailing milk samples to diagnostic laboratories for recovery of mastitis pathogens. Certain mastitis pathogens survived on Culpakkits stored at room temperature for 7 days. Culpak-kits proved to be efficient for transporting aseptically collected quarter milk samples, but inefficient for use with milk samples which contained contaminants, such as found in bulk milk samples.
VIBRIO PARAHAEMOLYTICUS METHODOLOGY FOR ISOLATION FROM SEAFOODS AND EPIDEMIC SPECIMENS1
Authors: Fishbein Morris , Wentz Barry
Published: December 2016

The newly revised procedure in the Bacteriological Analytical Manual of the Food and Drug Administration for the analysis of Vibrio parahaemolyticus in seafood samples and epidemic specimens is reviewed. Details of Sample preparation of seafoods and epidemic specimens, media and test reagent formulations, enrichment and isolation procedures, and the biochemical and serological diagnostic criteria of V. parahaemolyticus are presented. The biochemical schema for the separation of other interfering marine vibrios is included.
THE FOOD INDUSTRY IN THE SEVENTIES1
Authors: Beers William O.
Published: December 2016

More than any other, the food industry is extensively and inextricably involved in the “growth/zero growth” or “quantity/quality” dilemma. For food, as man's own source of energy, is the determinative element in mankind's formula for survival. As the apparatus for supplying this source of energy, the food industry thus plays a crucial role in the resolution of the crisis that could eventually determine the fate of mankind.

The food industry, both in regard to the individual consumer in the store, and the world population as a whole, will have to give even greater attention to the quality of its overall contribution in terms of the ends achieved by its products. Such a change in emphasis implies a greater degree of social purpose and accomplishment, but does not mean an erosion of the profit factor. For without profits, private business—the food industry included—cannot continue to function as the most effective means of allocating resources that man has yet developed.
VIBRIO PARAHAEMOLYTICUS: INFECTION OR TOXICOSIS?1
Authors: Twedt Robert M. , Brown David F.
Published: December 2016

The facultative halophile Vibrio parahaemolyticus, since its first isolation, has been shown to be toxic for mice and has produced experimental infection when fed to animals and humans. Pathogenicity has been shown to be associated with the presence of a heat-stable hemolysin-the Kanagawa-hemolysin. Previously, investigators reported that most strains of V. parahaemolyticus, regardless of virulence, could produce dilatation in the ligated rabbit gut. We have shown however, that ileal loop reactivity is strongly associated with Kanagawa-hemolysin and, thus, with virulence. Reactivity is obtained with live cell suspensions and the reaction time is dose dependent. Other investigators have reported that preparations of heated cells, cell lysates, culture filtrates, and purified Kanagawa-hemolysin will not produce dilatation in rabbit ileum nor edema in the mouse foot pad. In our studies, cell-free culture filtrates were without effect in the ligated ileal loop, suggesting absence of enterotoxin. Cell wall and heated cell preparations yielded varying ileal reactions. Present data are insufficient to describe the mechanism of virulence of V. parahaemolyticus.
INHIBITORY SUBSTANCES IN HUMAN MILK1
Authors: Kroger Manfred , Watrous George H.
Published: December 2016

An extremely high incidence of antibiotic or antibiotic-like inhibitory substances in 158 human milk samples is reported. Employing the disc assay method as recommended for cows' milk, 97% of the samples were found to be positive for inhibitory substances, and 46% positive for penicillin. The method may not be suitable for human milk because of naturally occurring (interfering) inhibitory substances. The possibility of the presence of dietary antibiotics should not be ruled out, however, this subject was not pursued further.
IMMUNOGENIC PROPERTIES OF SLIME FROM PROPIONIBACTERIA1
Authors: Reddy M. S. , Washam C. J. , Reinbold G. W. , Vedamuthu E. R.
Published: December 2016

Slime, produced by members of the genus Propionbacterium, was isolated, and attempts were made with it to induce antibody formation in biological systems to demonstrate the possible use of anticapsular antibodies for serological typing. Slime produced by three different species of Propionbacterium did not produce detectable precipitating antibodies in rabbits. Killed whole cells of Propionbacterium Zeae induced specific agglutinin formation. Antibodies produced against whole cell antigens of P. freudenreichii and P. shermanii exhibited substantial heterologous agglutination reactions.
VIBRIO PARAHAEMOLYTICUS–ISOLATION, IDENTIFICATION, CLASSIFICATION, AND ECOLOGY1
Authors: Colwell R. R. , Lovelace T. E. , Wan L. , Kaneko T. , Staley T. , Chen P. K. , Tubiash H.
Published: December 2016

Vibrio parahaemolyticus was isolated from samples of water, sediment, blue crabs, oysters, and clams collected in several areas of Chesapeake Bay. Numerical taxonomy was used to identify and classify the bacterial isolates. Deoxyribonucleic acid (DNA) base composition, serology, isozyme, gas chromatography, bacteriophage sensitivity, and DNA/DNA reassociation analyses confirmed the identification and classification of V. parahaemolyticus and permitted establishment of genetic relationships of the Chesapeake Bay strains with isolates from victims of food poisoning in Japan and from samples taken in geographically diverse areas of the United States. Isolates implicated in recent outbreaks of food poisoning, the first fully documented cases of V. parahaemolyticus food poisoning in the United States, were shown by DNA/DNA reassociation measurements to be closely related to the Japanese and other isolates collected in the United States. Fatty acid profiles of cell derivatives prepared using GLC were useful in diagnosing Vibrio spp., including V. parahaemolyticus and Vibrio cholerae. Bacteriophages isolated from ocean sediments collected off Cape Hatteras were found to be active against V. cholerae and V. parahaemolyticus. Distribution of V. parahaemolyticus appears to be restricted to coastal and estuarine regions. V. parahaemolyticus has been shown to be closely associated with zooplankton and a life cycle for V. parahaemolyticus in Chesapeake Bay is proposed.
FLAVOR QUALITY OF VARIOUS GRAIN FLOURS AND OILSEED, MILK, AND MARINE PROTEIN SUPPLEMENTS1
Authors: Maga J. A. , Lorenz K.
Published: December 2016

Comparative sensory and analytical flavor evaluations of whole wheat flour (WWF), non-fat dry milk (NFDM), sodium caseinate (Na Cas), buttermilk solids (BMS), corn flour (CF), defatted soy flour (DSF), full-fat soy flour (FFSF), isolated soy proteinate (ISP), rice flour (RF), fish protein concentrate (FPC), peanut flour (PF) and cottonseed flour (CTF) were performed. The odor of CF, FFSF, RF, and PF was judged to be more bland in the liquid-suspended state than in the dry state. The flavor intensity of all products except CF and CTF was judged to be less bland than their liquid-state odors. Sensory panel results indicated that NFDM, BMS, and RF were the most bland, while FPC and PF were the least bland. Total GLC peak areas were lowest in Na Cas and highest in ISP. Total carbonyl content ranged from 4 ppm in BMS and ISP to 230 ppm in FFSF.
FOOD REGULATORY ACTIVITIES1
Authors: Wodicka Virgil O.
Published: December 2016

Current regulatory activities at the Food and Drug Administration cluster about several main lines of thrust. (a) More informative labeling. Examples are nutrient labeling, ingredient labeling on standardized foods, percentage declaration of characterizing ingredients, and on new foods, the definition of generic names. (b) Increasing emphasis on effective cooperation between State and Federal authorities. (c) Increased emphasis on food plant inspection. (d) More emphasis on inspection of quality assurance instead of only production. This includes quality assurance procedures applied to plant sanitation. (e) Increased attention to environmental contaminants, such as toxic metals and industrial organic chemicals. (f) Review of the safety of food ingredients with initial emphasis on the GRAS list.
FOOD STANDARDS AND CONTROLS IN CANADA1
Authors: Kempa William
Published: December 2016

The organization and administration of food controls in Canada are reviewed briefly. Because of increasing consumer demands in recent years, more attention is being given to food protection by the Federal, Provincial, and Municipal Governmental Agencies and by the voluntary associations. There are relatively few microbiological standards established. A number of unpublished microbiological standards are used as guidelines in enforcement programmes. Current trends are to transfer more responsibility to the food industry to develop their own quality assurance programmes and compliance.
ADAPTABILITY OF POTATO DRYING TO YAM PROCESSING1
Authors: Abe M. O.
Published: December 2016

One of the problems related to the food supply in Nigeria and other West African countries at present is that of efficient preservation and processing of raw products. In this brief review of potato processing techniques, properties of West African yams are compared with those of potato with a view to explore possibilities of adapting potato processing techniques to yams. Yams referred to in this article are of the family Dioscoreaceae, and they are different from the yams known in the U.S.A. The American yams are of the family Convovulaceae and are a variety of sweet potatoes. Possible new foods from West African yams, similar to convenience foods made from potato are also proposed. Of the varieties of yam grown in Nigeria, Dioscorea alata (water yam) is compositionally closest to potato. Properties of other varieties also are comparable to those of potato. Because there are similarities between the two tuberous crops, various methods for dehydrating potato could be adapted to drying of the West African yam.
CAREER OPPORTUNITIES1
Authors: Calbert Harold E.
Published: December 2016

The role and responsibilities of the sanitarian have changed drastically in the last two decades. Now he must be concerned with many aspects of the total environment that go far beyond those of interest to the traditional milk inspector or dairy plant fieldman. There are many career opportunities for the environmental sanitarian with federal, state, and local regultory agencies; industry; trade associations; and public service organizations. It has been necessary for colleges and universities to revise and update curricula to assure the proper training of students to be able to meet the challenges and responsibilities of the professional environmental sanitarian. Sanitarians already in the profession must take action continuouly to be professionally qualified. There are more environmental sanitarian positions open than there are graduating students available to fill them. Possibly some procedures must be devised to train individuals from other occupations and professions to enable them to become qualified environmental sanitarians. As our society becomes more complex and technology continues to change, the need for qualified environmental sanitarian positions open than there are graduating students available to fill them. Possibly some procedures must be devised to train individuals from other occupations and professions to enable them to become qualified environmental sanitarians. As our society becomes more complex and technology continues to change, the need for qualified environmental sanitarians will continue to increase. Who will be available to fill these positions?
NUTRITION LABELING1
Authors: Farrow Richard P.
Published: December 2016

The final form of the nutrition labeling regulations published in March 1973 is the result of more than 2 years of study arid debate by the food industry and academic and regulatory communities. Their implementation presents many challenges to food processors, in particular those packaging foods essentially as they are harvested. Their enforcement by the Food and Drug Administration during the first few years will call for exercise of a measure of administrative discretion to permit industry to gain experience with them. Most food processors have committed at least a portion of their production to nutrition labeling. Some food packages with nutrient content statements in general accord with the new regulations are already visible in the market place, and more will appear as the 1973 harvest reaches supermarket shelves later this year.
INHIBITION OF BACTERIA BY SOME VOLATILE AND NON-VOLATILE COMPOUNDS ASSOCIATED WITH MILK
Authors: Kulshrestha D. C. , Marth E. H.
Published: December 2016

Nutrient broth inoculated with Escherichia coli was dispensed into epoxy-lined aerosol cans. Twenty-five milk-associated volatile or non-volatile compounds were then added individually to cans to yield final concentrations of 1, 10, 100, and 1000 ppm of the compound. Compounds used included fatty acids (formic, acetic, butyric, hexanoic, octanoic, and decanoic acid), aldehydes (formaldehyde, acetaldehyde, propionaldehyde, and glyoxal), ketones (acetone, 2-butanone, and diacetyl), amines (propyl- and hexylamine) alcohols (furfurol and methanol), sulfur compounds (methylsulfide, methylsulfone, methanethiol, and ethanethiol), acetronitrile, chloroform, ether, and ethylenedichloride. Bacteria were enumerated at intervals during incubation at 37 C.

Fatty acids at a concentration of 10 ppm and sometimes at 1 ppm were inhibitory to E. coli; formic acid was most inhibitory. Formaldehyde was more detrimental to E. coli than glyoxal, acetaldehyde, or propionaldehyde. The lower concentrations of aldehydes (10 and 1 ppm) were only marginally inhibitory. Diacetyl was most inhibitory of the ketones tested. Acetonitrile (10 ppm), chloroform (10 ppm), ether (100 ppm), ethylenedichloride (10 ppm), and methylsulfone (10 ppm) caused statistically significant inhibition of E. coli. Ethanethiol was more detrimental than methylsulfide or methanethiol. Generally, amines (1 ppm) were more inhibitory than alcohols.
INFLUENCES OF RECOVERY MEDIA AND INCUBATION TEMPERATURES ON THE TYPES OF MICROORGANISMS ISOLATED FROM SEAFOODS1
Authors: Lee J. S. , Pfeifer D. K.
Published: December 2016

Four hundred fifty-five microbial isolates from seafoods were replicated on tryptone-peptone-yeast extract agar with 0.5% NaCl (TPE), trypticase soy agar with 3.0% NaCl (TSA), and plate count agar with no added NaCl (PCA). Daughter plates were incubated at 5, 25, 35, and 37 C, and colonies that developed on the plates were identified. At 25 C, 7% of TPE isolates failed to grow on PCA and 4% on TSA. The difference was mainly caused by Pseudomonas type III species, 24% of which failed to grow on PCA; Pseudomonas type II species, 13% of which failed on PCA; and Flavobacterium-Cutophaga species, 18% of which failed on TSA. Except for the reference mesophilic, cultures of Staphylococcus, Micrococcus, Escherichia coli, and Vibrio parahaemolyticus—which grew equally well at 25 and 35 C but failed to grow at 5 C—49% of colonies growing at 25 C failed to grow at 35 C, and 17% at 5 C. Microbial groups in order of sensitivity to 35 C were Arthrobacter, Pseudomonas, Moraxella, Micrococcus, Flavobacterium-Cytophaga, and Acinetobacter, with the respective growth failures at 35 C of 68, 51, 46, 42, 33, and 29%. Microbial groups that failed to grow at 5 C in the order of sensitivity were, Flavobacterium-Cutophaga, Acinetobacter, Arthrobacter, and Moraxella with respective growth failures of 40, 26, 12, and 9%.
METALLURGY AND PROCESSING OF STAINLESS STEEL FROM MILL TO FINISHED PRODUCT1
Authors: Werra Bruno
Published: December 2016

This paper discusses the relation of “Materials” to 3-A Standards; “Passivity” defined; corrosion resistance of stainless steels; “Free Iron”; “Austenite” defined; analyses; corrosion resistance data; corrosion phenomena; carbide precipitation affect; Galvanic Series; least “noble” (anodic), “active,” and sacrificial; most “noble” (cathodic), “least active,” and least readily sacrificial; welding processes; stainless steel finishes and surface finishes for sanitary food equipment; 3-A Standards resume and explanation of their intent: cleanliness for bacteriological and anti-corrosion reasons.
INCIDENCE AND VIABILITY OF CLOSTRIDIUM PERFRINGENS IN GROUND BEEF
Authors: Ladiges W. C. , Foster J. F. , Ganz W. M.
Published: December 2016

The incidence of Clostridium perfringens in 95 ground beef samples obtained from a retail store in Denver, Colorado was 47.4%. Although viability was not reduced after 24 h at −20 C, greater than 90% of the organisms usually could not be detected after frozen storage over a 4-month period.
EFFECT OF MEAT PARTICLE SIZE AND CASING DIAMETER ON SUMMER SAUSAGE PROPERTIES DURING DRYING1
Authors: Keller J. E. , Skelley G. C. , Acton J. C.
Published: December 2016

Drying characteristics were evaluated for summer sausages (50% beef, 50% pork) prepared with three meat particle sizes obtained through grinding variations. Increases of chemical components (protein, fat, ash, salt, lactic acid) during 45 days of drying were dependent on the rate of moisture removal from sausages. Summer sausage produced with a 9-mm grinder plate for the pork and a 6-mm plate for beef (9-6 grinding combination) had a 34% shrinkage at 45 days, whereas sausages of a 3–6 and a 6-6 grind combination had shrinkages of 37% and 40%, respectively. The rate of moisture removal for an all beef summer sausage was lower for larger diameter sausage when 52, 62, and 73 mm sizes were compared. Moisture content of the outer one-third radius portion of the sausages was 5 to 7% lower than the moisture content of the inner two-thirds radius portion from 5 days through 45 days of drying. Both types of summer sausages (beef-pork and all beef) having greater than 1.2 kg/cm2 of shearing force were generally of poor eating and slicing quality because of the dried fibrous condition of the meat.
LACTIC ACID FERMENTATION OF SOYBEAN MILK
Authors: Wang Hwa L. , Kraidej Lavanaya , Hesseltine C. W.
Published: December 2016

Growth rates of 8 Lactobacillus acidophilus strains and four Lactobacillus bulgaricus strains were compared in soybean milk and soybean milk enriched with glucose, lactose, and sucrose. Four L. acidophilus strains grew well in soybean milk; the remainder grew better in soybean milk supplemented with glucose or lactose. In general, soybean milk was not an adequate media for strains of L. bulgaricus. Almost all these cultures, however, could adapt themselves to the environments of the media tested. A soybean milk drink fermented by L. acidophilus NRRL B-1910 was prepared and evaluated by a taste panel. The drink had a refreshing sweet-sour taste, and the beany flavor of soybeans was masked by the fermentation process.
AN OCCUPATIONAL SAFETY AND HEALTH STATE PLAN1
Authors: Whitehead Dick B.
Published: December 2016

The reasons for the Occupational Safety and Health Act are reviewed, including a brief summary of the Congressional action incident to passage of the Act. The declared purpose of Congress is delineated in the 13 ways proposed to achieve its purpose to assure, so far as possible, safe and healthful working conditions for every employee in America and to preserve this country's human resources. Coverage of the Act and some aspects of its implementation are considered. The basic consideration of developing and implementing a State Plan are outlined including some of the disconcerting problems involved.
FATE OF COLIFORM BACTERIA IN BUTTERMILK1
Authors: Sklan D. , Rosen B. , Keller Paulina , Gordin S.
Published: December 2016

Coliform bacteria in buttermilk decreased on storage at 4 C and 87 C. Counts decreased at 20 C when the initial inoculum was low but increased when it was high. The change in the number of coliform bacteria was not correlated with either the total acid or acetic acid concentrations, or with their kinetics. In 10% skim-milk lactic and acetic acid had complementary inhibitory effects on coliform bacteria, except when the acetic acid concentration was below 10%, then the interaction between the two acids was not consistent.
MICROBIOLOGICAL QUALITY OF INDIAN MILK PRODUCTS1
Authors: Ghodeker D. R. , Dudani A. T. , Ranganathan B.
Published: December 2016

A total of 245 samples of Indian milk products comprising khoa, burfi, and pera were examined for chemical, microbiological, and organoleptic qualities, and samples were graded as ‘good,’ ‘fair,' and ‘poor'. The chemical composition of these products varied considerably. Higher bacterial and fungal counts were noted in khoa, as compared to burfi and pera. A variety of microorganisms such as micrococci, sarcinae, aerobic spore-formers, coliforms, staphylococci, streptococci, and lactobacilli were isolated from the samples.