bluuebunny/crossref_metadata_2025 huggingface dataset:
EFFECT OF MILKING MACHINES EQUIPPED WITH AUTOMATIC QUARTER-TAKE-OFF DEVICES ON MILK QUALITY AND HEALTH OF THE UDDER
Authors: Philpot W. N.
Published: December 2016

A commercial herd of approximately 550 lactating dairy cows was divided into two groups: one was designated as the Control Group and was milked in a routine fashion with conventional milking machines; the other was designated as the QTO Group and was milked with machines equipped with automatic quarter-take-off devices. Certain tests and observations were made on each animal in both groups at approximately 5-week intervals for 22 weeks. The QTO Group of animals was, by chance selection, at a slight disadvantage in terms of health of the udders at the outset of the study. The disadvantage was overcome quickly and, during the balance of the study, the QTO-milked animals maintained an advantage over the control animals. The advantages in favor of the animals milked with the QTO devices included fewer quarters infected with mastitis pathogens, reduced intramammary irritation as evidenced by lower scores for the California Mastitis Test, and fewer teats showing erosions or other abnormalities of the orifice. The differences were significant (P <0.01). Operators of the machines equipped with QTO devices walked 26.6% less during a routine milking than the operators of the conventional milking machines. The difference was significant (P <0.05).
CHANGES IN RESIDUAL NITRITE IN SAUSAGE AND LUNCHEON MEAT PRODUCTS DURING STORAGE1
Authors: Hill Lila H. , Webb N. B. , Mongol N. Delores , Adams A. T.
Published: December 2016

Changes in residual nitrite content of 18 sausage products during storage for various lengths of time are reported. Most pre-packaged processed meats (storage temperature 5 ± 2 C) showed decreasing residual nitrite levels during storage. All dried meat products (storage temperature 24 ± 1 C) showed increasing residual nitrite levels during storage. Residual nitrite decreased with cooking for the three products evaluated.
POLYCHLORINATED BIPHENYLS IN MAN'S FOOD–A REVIEW1,2
Authors: Bradley R. L.
Published: December 2016

Among environmental contaminants, polychlorinated biphenyls (PCBs) are similar to DDT in persistence, biological magnification through food chains, chemical inertness, and hydrophobic character. While toxicity to lower vertibrates and invertibrates is less than that of DDT, mammals are much more susceptible to the toxic effects. PCBs have been implicated in egg shell thinning in some predacious birds, failure to reproduce and deaths in mink, and economic losses in both the dairy and poultry industries. A wide variety of pathologic changes have beenobserved––teratogenesis, edema, damage to liver and kidneys, and retarded growth and development of sex characteristics. Growth retardation was temporary in chicks fed < 40 ppm PCBs in a ration and permanently impaired above this concentration. A by-product, tetrachloroparadibenzofuran found in trace quantities in PCBs of European manufacture, is more toxic than PCBs but has similar biological effects. Considerable national research emphasis is being directed toward full resolution of PCB-associated problems.
THE EFFECTS OF WARM-UP OF MILK IN SIMULATION OF HOME CONDITIONS ON THE SUBSEQUENT COOLING RATE AND, FLAVOR ACCEPTABILITY OF THE PRODUCT1
Authors: Smith A. C. , MacLeod H. Patricia , Glazier L. R.
Published: December 2016

Milk in half-gallon cartons was exposed for up to 2 hr at 90 F to simulate carry-home conditions and/or up to 1 hr at room temperature at intervals simulating time elapsed during meals for a 2-day duration. Milk of superior bacteriological quality at time of purchase exposed to the above conditions remained acceptable in flavor. Poor quality milk resulted in excessive flavor deterioration.
THE WATER RELATIONS OF FOOD-BORNE BACTERIAL PATHOGENS. A REVIEW
Authors: Troller John A.
Published: December 2016

Water limitation techniques can be useful tools to preserve food materials not only from autodecomposition, but also from microbial decomposition. Besides those organisms that might render a food unfit to eat because they can produce adverse compositional and textural changes, food-borne bacterial pathogens are also influenced by the amount of available water. This review considers several major food-borne bacterial pathogens and the effect of water limitation on various aspects of their growth. Wherever possible, references have been included which pertain to the influence of water limitation on these organisms in foods. The data reviewed indicate that food-borne bacterial pathogens in general can grow at water activity levels of 0.83 to 0.999. The implications of this wide aw range for prevention of growth of food pathogens and thus, the safety of foods, are discussed.
INCIDENCE OF SALMONELLAE IN COMMERCIALLY PREPARED SANDWICHES FOR THE VENDING TRADE
Authors: Khan N. A. , McCaskey T. A.
Published: December 2016

A survey was conducted to determine the incidence of salmonellae in sandwiches prepared in commercial kitchens for distribution through vending machines. A total of 646 samples consisting of 13 different types of sandwiches obtained from five vending firms was analyzed. Salmonellae were not detected in any of the sandwiches. It is concluded that the routine use of mayonnaise and other acid ingredients along with proper maintenance of hygienic conditions and effective temperature control of vending machines play an important role in the prevention of Salmonella infection in commercially prepared sandwiches.
EFFECTS OF COOKING AND RINSING ON THE PROTEIN LOSSES FROM BLUE CRABS1,2
Authors: Hanover L. M. , Webb N. B. , Howell A. J. , Thomas F. B.
Published: December 2016

The effects of cooking blue crabs at two temperatures (100 C and 121 C) on the amount of cook loss and concurrent protein loss were studied under controlled pilot plant conditions. The 121 C cook temperature resulted in a greater volume of cook loss fluids which contained a greater amount of protein. Centrifugation of the cook loss and analysis of the supernatant fractions showed that the protein in the supernatant from the 121 C cook was significantly greater than in the supernatant from the 100 C cook. Percent protein in the solids component of the cook loss showed an inverse relationship being slightly, but not significantly, higher in the solids from 100 C cook than in the 121 C cook. Under pilot test conditions, rinsing samples of fresh picked crab meat with tap water resulted in protein losses of 15.2% for the 100 C cook and 12.6% for the 121 C cook. Dipping crab meat samples in a salt brine solution resulted in protein losses of 11.2% for the 100 C cook and 7.3% for the 121 C cook. Higher protein losses during the early winter season were attributed to seasonal variation in the physiological condition of the blue crab.
CHEMICAL CHARACTERISTICS, BACTERIAL COUNTS, AND POTENTIAL SHELF-LIFE OF SHRIMP FROM VARIOUS LOCATIONS ON THE NORTHWESTERN GULF OF MEXICO1
Authors: Cobb B. F. , Vanderzant C. , Thompson C. A. , Custer C. S.
Published: December 2016

Freshly harvested white shrimp (Penaeus setiferus) were taken from 13 locations on the northwestern coastline of the Gulf of Mexico. Freshly harvested brown shrimp (Penaeus aztecus) were taken from 3 different water depths near Port Aransas, Tex. Brown shrimp taken from commercial fishing boats at time of landing also were examined. Samples were analyzed for amino nitrogen (AA-N), NH3, total volatile nitrogen (TVN), trimethylamine nitrogen (TMN), bacterial content, and pH. A portion of each sample was placed on sterile ice and allowed to spoil. Spoilage odors appeared in white sea-shrimp after storage for 11–50 days, for brown sea-shrimp in 20–30 days, and in brown boat-shrimp after 0–15 days. Both TVN and AA-N varied considerably from sample to sample and did not show a consistent pattern of change during iced storage. TVN/AA-N ratios increased as samples spoiled. TVN/AA-N ratios greater than 1.3 mg N/mm indicated a short shelf-life of boat shrimp. TMN production was evident in boat-shrimp samples (4 out of 9 samples) with high TVN levels. Bacterial counts of fresh shrimp did not exceed 104/g. Nine of the 10 boat-shrimp samples had counts in excess of 106/g. Counts of samples spoiled on sterile ice ranged from 2 × 106 to 1010/g. The estimated reduction of the maximum potential shelf-life of boat-shrimp by handling and storage was 0–15 days.
GLUCOSE INHIBITS GROWTH OF CLOSTRIDIUM PERFRINGENS IN FOOD PROTEINS1
Authors: Schroder D. J. , Busta F. F.
Published: December 2016

A study of the effects of food components on Clostridium perfringens growth indicated that the addition of D-glucose to sodium caseinate or to isolated soy protein greatly extended the lag phase of growth. A final concentration of 10 g glucose per liter in a sodium caseinate medium containing NaCl, K2HPO4, Na2SO4, and sodium thioglycollate increased the lag time of C. perfringens strain S40 to 3.5 h compared to 2 h for the control with no glucose, Growth was determined by colony count or absorbance (650 nm) measurement, or both. Addition of Trypticase (2 g/1) or Fe++, Ca++, or Mg++ cations (1 mM) relieved the glucose inhibition. Similar inhibition by glucose was also observed when amino acids replaced sodium caseinate and the amount of cations was controlled by adding low levels or by adding EDTA. Other sugars tested did not give this inhibitory effect. The extent of the lag time varied with glucose concentration or with level of the cell inoculum. There was a direct linear relationship between the molecules of added glucose per cell and the lag time. The mechanism appears to involve competition by food proteins for cations that affect the glucose transport system (s). These data indicate a potential control or at least delay for initial growth of C. perfringens in certain fabricated protein foods.
A QUALITY CONTROL PROGRAM FOR THE FOOD INDUSTRY1
Authors: Darrah R. M.
Published: December 2016

This paper states the method used by Safeway's Dairy Division to arrive at a quality control program and includes a quality control policy statement and condensed outline of the program. Company views on the role of the Quality Control Supervisor and the author's views on aseptic sampling, environmental air control, and current trends in quality control are offered.
FOOD AND OTHER SOURCES OF PATHOGENIC MICROORGANISMS IN HOSPITALS. A REVIEW1
Authors: Pasch John H.
Published: December 2016

Persons entering a hospital are often more susceptible to infection than normal persons because of their debilitated condition. The hospital food supply is a potential source of infectious pathogenic microorganisms. Three infectious bacteria are of particular concern because of their ubiquitous nature and heartiness. They are Pseudomonas aeruginosa, Staphylococcus aureus, and Escherichia coli.

Transfer of microorganisms to patients via hospital food supplies can occur in three ways. First, pathogenic bacteria can be brought in on food itself. If food is not cooked, as is true of many fruits and some vegetables, bacteria can be transferred from the food to the patient. Second, food service personnel may be carriers of pathogenic organisms that can contaminate food and then be transferred to the patient via the food supply. Third, mishandling of food by improper or insufficient heating, refrigeration, or storage can result in foodborne illness. Beside food, bacteria that cause nosocomial infections can come from such sources as hospital personnel (nurses, doctors, etc.), general hospital equipment, and burn victims. Proper food handling together with adequate employee education are probably the most practical means to control the problem of nosocomial infections resulting from hospital food.
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 Staphylococcus aureus was dispensed into aerosol cans with an epoxy lining. Twenty-five volatile or non-volatile compounds were individually added to these cans to yield final concentrations of 1, 10, 100, and 1000 ppm of each compound. The compounds used included fatty acids (formic, acetic, butyric, hexanoic, octanoic, and decanoic), 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), acetonitrile, chloroform, ether, and ethylenedichloride. Bacteria were enumerated at intervals during incubation at 37 C.

At 1000 ppm butyric acid was least inhibitory of the fatty acids, but at 10 ppm, butyric, octanoic, and decanoic acid were more effective against S. aureus than were the other fatty acids. Formaldehyde was most inhibitory of the aldehydes tested, whereas propionaldehyde was least effective. Diacetyl was most detrimental of the ketones tested. Chloroform at 1000 ppm inactivated S. aureus. Acetonitrile, ether, ethylenedichloride, and methylsulfone were significantly inhibitory to S. aureus only at higher concentrations. Lower concentrations of methylsulfide, methanethiol, and ethanethiol sometimes significantly enhanced growth of S. aureus. Amines were more inhibitory to S. aureus than were the alcohols.
EFFECT OF FREEZE DRYING, SPRAY DRYING, AND STABILIZERS ON FUNCTIONAL CHARACTERISTICS OF FISH PROTEIN CONCENTRATE
Authors: Rasekh Jamshid
Published: December 2016

A study was conducted to define some of the functional properties of IPA extracted hake FPC (fish protein concentrate). Also, we investigated possible methods of improving the functional properties of FPC by foaming a water slurry and adding stabilizers and then spray drying or freeze drying. Certain functional properties such as bulk density, pH, wettability, percent overrun, emulsion stability, emulsion capacity, water swelling index and water binding index, and suspended solids were measured. The results were compared with soy flour and soy isolate. Spray drying or freeze drying of an aqueous slurry of FPC brought about the following significant changes: (a) made a totally wettable material, (b) slightly increased water swelling index and water binding index, (c) reduced the bulk density, and (d) the stabilizer Tween 80 improved the overrun of the whipped product.
ENVIRONMENTAL HEALTH: PROGRAM PLANNING AND IMPLEMENTATION1
Authors: Walker Bailus
Published: December 2016

Environmental quality problems are interrelated and interdependent on developments and trends in personal health protection as well as social and economic considerations. A carefully planned environmental management program can help optimize a local or national health, social, and economic program, if it becomes an integral part of a total community improvement effort.
IN-PLANT USE OF AN ATOMIC ABSORPTION SPECTROPHOTOMETER TO MONITOR CALCIUM IN CIP CLEANING SOLUTIONS
Authors: Anderson M. E. , Brooker D. B. , Fischer J. R. , Ruiz E. L. , Marshall R. T.
Published: December 2016

An atomic absorption spectrophotometer was installed in an automated CIP dairy plant cleaning system to detect the amount of calcium in the cleaning solution as it flowed from milk-processing equipment and storage tanks during each phase of the cleaning cycle. A major portion of the milk residue was removed from the equipment during the first half of the rinse phase. Most of the residue remaining after rinsing was removed during the first 2 min of the alkaline cleaning phase.
EFFECT OF MILK SAMPLE CONDITION ON REPLICATE MILKFAT TESTS ANALYZED BY A MILKO-TESTER MK II
Authors: Al-Omar M. E. , Gough R. H. , Gholson J. H.
Published: December 2016

Milk sample variables of homogeneity, age, temperature, pH, and fat level, as well as the fat level used to standardize the Milko-Tester MK II were studied in relation to repeatability of results. Fresh milk samples from individual cows as well as from a bulk tank of low (3.2%) and high (5.0%) fat levels were used for these studies. Milk was warmed to 38 C and subdivided into twenty 120-ml portions and placed in plastic sample bags before analysis. Half of the samples in addition to the normal mixing received mild agitation by hand-squeezing the bags during pipetting. The difference between the means of agitated, hand-squeezed, and non-agitated, not squeezed, samples was only +0.009%. The average deviations from the Babcock standards showed that when the Milko-Tester was standardized with low fat milk, the low fat samples deviated by +0.003% while the high fat samples deviated by +0.076%; with high fat standardization, the high fat samples deviated by −0.002% while low fat samples devioted by −0.058%. Temperatures of pipetting in Milko-Tester at 21, 31, and 39 C had no great effect on the difference between samples. Analysis by the Milko-Tester of samples preserved with potassium dichromate as well as non-preserved samples stored at 9 C and 21 C for 1–22 days showed a decrease in fat test when the pH decreased to 6.50.
MICROBIAL PROFILE OF SELECTED SPICES AND HERBS AT IMPORT
Authors: Julseth R. M. , Deibel R. H.
Published: December 2016

A partial microbial profile was determined for documented samples of imported and domestic spices. Bacteria of public health significance were absent. The incidence and numbers of amylolytic and proteolytic organisms, thermophilic sporeformers, yeasts and molds, and total microorganisms varied among the different spices as well as within each type of spice. When cells of Salmonella were inoculated in pre-enrichment cultures containing allspice, cassia, onion, and oregano, a definitive inhibition of growth was noted. To detect Salmonella in preparations of these spices, only small amounts of the condiment can be cultured.
Measurement by Spectrophotometry of Concentrations of Raw Milk in Circulating Solutions of Detergents1
Authors: RUIZ E. L. , BROOKER D. B. , ANDERSON M. E. , FISCHER J. R. , MARSHALL R. T.
Published: December 2016

Studies were made with alkaline and acid detergent solutions at three temperatures (20, 45, and 70 C) and four milk concentrations (0.00, 0.0.1, 0.10, and 1.0%). Turbidity measurements were made continuously while the solutions were circulating through a piping system. The turbidity of milk-detergent-water solutions was found to be primarily influenced by the concentration of milk. As little as 0.01% milk caused a significant change in turbidity (1.4%), and the percentage of transmittance decreased an average of 78.6 when 1% milk was added to the water that contained the detergent. Detergent concentrations and temperature of the solutions had only minor effects on turbidity. Formation of precipitates by action of phosphates in hard water did not decrease the sensitivity of the method to added milk.
Acceptability of Flavored Drinks Made With Cottage Cheese Whey Produced by the Direct Acidification Process
Authors: DEMOTT B. J.
Published: December 2016

An orange-flavored and lemon-lime-flavored drink has been formulated using whey from cottage cheese made by the direct acidification method. Two levels of sweetness were used in each flavored drink. A group of 21 persons familiar with taste panel procedures scored the drinks on a 6-point hedonic scale. The panel preferred the orange-flavored drink over the lemon-lime (P < .05), describing the orange-flavored drink as “like moderately” and the lemon-lime as “like slightly.”
Patulin: A Mycotoxin of Potential Concern in Foods1
Authors: STOTT W. T. , BULLERMAN L. B.
Published: December 2016

Patulin is a metabolite of numerous Aspergillus and Penicillium species. It is toxic to a wide range of biological systems including microorganisms, plants and animals. Patulin has also been shown to be carcinogenic to mice. The susceptibility of man to this toxin is unknown at this time. However, when the numerous biological systems affected by patulin are considered, it is likely that man would also be susceptible to the toxic effects of this compound in some manner. Thus, patulin must be considered a potential health hazard.

The fact that patulin can be produced by a number of penicillia at refrigeration temperatures is a source of possible concern. Many of these molds are found on refrigerated food products and the possibility that patulin production could occur during refrigerated storage is very real. However, the reactivity of patulin with sulfhydryl groups and other food components may cause its apparent disappearance from a food product. Whether the compound breaks down and disappears or is simply chemically altered to a non-detectable form is not known. Apparently toxicity is lessened, though it is not known if low pH or reactions with digestive enzymes might reverse these reactions or liberate free patulin in the gut. Certain foods such as cheeses and cured meats which are low in carbohydrates and high in protein do not appear to support patulin production to any great extent. This combined with the reactivity of patulin with sulfhydryl groups seems to lessen the danger of patulin occurrence in these foods. However, apple products and grain based products may pose more of a potential problem. Apple products are of particular concern since common apple rotting molds are frequent producers of patulin and because of the stability of patulin in these products.

Further work is necessary to determine more completely the foods most likely to be contaminated with patulin. Presently, foods high in carbohydrates would appear to be of greater concern than foods low in carbohydrates and high in protein. Refrigerated storage of foods will not necessarily guarantee that they will remain free of patulin since many molds capable of producing patulin can do so at low temperatures. Further work is also needed to determine the fate of patulin as it undergoes reactions with sulfhydryl groups and other food components to determine if there are conditions under which patulin can be regenerated or recovered in a toxic form.
Air Injection by Self-Aspirating Impeller in Aerobic Fermentation
Authors: AZI F. A. , MEIERING A. G. , DUITSCHAEVER C. L. , READE A. E.
Published: December 2016

A novel fermentor is described in which aeration is achieved by air induction through a hollow impeller system: no air pump is required. Air flow into the vessel increased with rotor speed, impeller diameter and height of liquid above the impeller. Although longer impellers increased the air flow rate. oxygen transfer was favored by shorter impellers. The presence of a draft tube in the vessel creates a vertical flow pattern in the medium which increases gas hold-up and, therefore, oxygen transfer. Biological tests on the system using a mold and a yeast showed that performance compared favorably to conventional fermentor systems using separate aerators and agitators.
Certification of Food Service Managers—Why and How?1,2
Authors: MORRISON ROBERT P. , CARTER RENFIELD R.
Published: December 2016

As an apparent consequence of recent scares concerning botulism and generally increased public concern for environmental quality, there is widespread interest in comprehensive programs of education food service industry management personnel in food protection. Most often these efforts are justified on epidemiologic grounds. Food borne illness experience does not support this position.

The program initiated by the Ohio Department of Health in 1972 and funded by the Food and Drug Administration during 1973–1974 is the most prominent example of such a program. Examination of a report submitted at the June 1974 National Environmental Health Association conference reveals that this program is quite costly, excessive in the scope of its curriculum, and most probably places an undue academic burden on food service management people. Apparently heavy emphases are placed on foodborne disease, microbiology of principal foodborne etiologic agents, epidemiology, food service establishment plan and equipment review, exploration of the organization of official health agencies concerned with food protection, and itinerant and temporary food service operations, Most of these are topics the average food service manager has neither the need nor the ability to effectively understand. It is contended that food service manager training in code requirements and interpretation, the concept of self-inspection and regulation, and the rudiments of food protection practice is sufficient.

Voluntary participation in a program embodying academic excesses is only wasteful. However, potentially serious problems could result if legal requirement were adopted making satisfactory testing performance in such a program mandatory. A situation could eventuate wherein people lacking academic prowess would be deprived of the opportunity to pursue a vocation they have successfully and safely engaged in for years. Environmentalists are challenged to remember that environmental technology is only a tool and not their master and to serve the public with this view in mind.
Influence of Selected Solutes on Thermally Induced Death and Injury of Salmonella Typhimurium
Authors: LEE AMY C. , GOEPFERT J. M.
Published: December 2016

A study was conducted to determine the influence of various solutes on heat-induced RNA breakdown, injury (as measured by inability to proliferate on salt containing media), and death of Salmonella typhimurium. Results showed that heating cells in phosphate buffer was more deleterious than heating in distilled water. Concentration of buffer was a significant factor in the effect of heat on the cells. Magnesium, spermine, and sucrose in the heating menstruum protected salmonellae from heat destruction. Conditions could be manipulated such that measurable RNA breakdown did not occur yet significant portions of the ceil population were killed. Evidence accrued indicating that RNA breakdown was not the primary cause of cell death at 48 C.
Milk Quality in the New York Public School System
Authors: BANDLER D. K. , BROWN R. O. , WOLFF E. T.
Published: December 2016

A direct correlation is shown between the flavor and consumption of milk by school age children. Surveys at 693 schools in New York State show a high incidence of off-flavored milk, together with excessively high storage and serving temperatures in the schools. Complaints by school lunch managers and children should become cause for concern by milk producers, processors, and distributors. Research has also uncovered some basic problems in school milk sales—lack of information on the part of cafeteria workers, poor quality control by dairies, and questionable design of refrigeration equipment in the schools. In New York State, when school is in session, over 10% of the Class I milk sales are made to schools.
Recovery of Streptococci from a Variety of Foods: A Comparison of Several Media1
Authors: OBLINGER J. L.
Published: December 2016

Nine liquid and solid media used to isolate and/or enumerate streptococci were evaluated using 30 food samples. Streptococci were recovered from all of the samples surveyed. Azide Blood agar gave the highest recovery of streptococci and also allowed the observation of hemolytic reactions. Streptosel, KF streptococcus, and m-Enterococcus agars were also used, with the latter giving the lowest recovery among the agars. Azide Dextrose, KF, and Streptosel broths gave similar recoveries from most samples. Confirmation of Azide Dextrose isolates in Ethyl Violet Azide broth lowered streptococcal estimates by several log cycles. When isolates from both agar and broth cultures were subjected to further testing. Lactobacillus and Staphylococcus were often encountered, thus indicating the need to confirm representative numbers of colonies even if they are from selective media.
Development and Present Status of FDA Salmonella Sampling and Testing Plans1
Authors: OLSON JOSEPH C.
Published: December 2016

Food containing Salmonella is considered adulterated under the provisons of the Food, Drug, and Cosmetic Act. Foods are examined for Salmonella in accordance with three specified sampling and testing plans. Use of each sampling and testing plan is determined by the extent of hazard that a food may present. For this purpose, foods are grouped into categories according to risk of hazard likely to be characteristic of the food. Acceptance criteria are specified for foods of each category.
An Approach to Solving World Food Problems
Authors: WEDIN W. F.
Published: December 2016

Approaches to solving food problems have often been too specific, both here at home and abroad. In developing countries, chronic food problems have often been attacked with a technology, the adoption-diffusion of which, if nonappropriate to mores and customs of the people, has in the long-run been counter-productive. Through the World Food Institute at Iowa State University, we propose to identify problems, analyze them, bring competencies to bear on solving them, provide a continuing feed-in of educated, competent people geared to a problem-solving, interdisciplinary attack, and study the interrelationships to Iowa and the United States. We propose a continuing thrust from our University utilizing pertinent components of the land-grant mission which permitted problems to be solved in Iowa. Through this outward thrust in the broader, international scale, we hope to improve the nutrition and hope for hunger avoidance of humans elsewhere, and simultaneously thereby to increase our own understanding. We look to the peaceful interchange of food-related knowledge which, in the ultimate, knows neither borders nor political leanings.
Survival of Enteric Viruses on Fresh Vegetables
Authors: KONOWALCHUK JACK , SPEIRS JOAN I.
Published: December 2016

Survival of enteric viruses under several environmental conditions was studied to determine whether contaminated vegetables pose a health hazard. Five test viruses stored in water or phosphate-buffered saline survived without significant loss for 36 days at 4 C. Virus decay followed a first-order reaction during room-temperature storage or evaporation at 4 C. Virus decay was more rapid on glass than on vegetables; presence of feces delayed decay on the vegetable surface. Examination of 14 vegetable samples over a three-month period showed no naturally-occurring viruses.
A Field Study of Bulk Milk Transport Washing Systems1,2
Authors: RICHTER R. L. , BAILEY J. , FRY D. D.
Published: December 2016

Mechanical spray devices commonly used to wash bulk milk transport tankers in Florida were evaluated. A drop-in unit and two types of spray balls operated according to manufacturers' recommendations were used with the cleaning system supplied by the dairy. A self-contained circulating single-use system was used with one type of spray ball. When operated according to manufacturers' recommendations any of the spray devices could clean a tanker. Pressure and volume relationships below those recommended resulted in inadequate cleaning. Excessive pressure and volume damaged one spray ball which resulted in poor cleaning and required repair. A 120-day period was required to make the necessary changes in the plant cleaning system before it was possible to operate the spray devices consistently at the recommended pressure and volume. A pressure-temperature recorder in the solution supply line was used to monitor tanker washing and detect problems associated with the supply systems. It was necessary to routinely examine the tankers and spray devices to insure cleanliness of the tankers and remove trash that can collect in the spray device.
The Natural History of Anisakiasis in Animals1,2
Authors: CHENG THOMAS C.
Published: December 2016

Adult anisakid nematodes are known to be parasites in the alimentary tracts of amphibians, reptiles, birds, and mammals. The known life cycle patterns among the anisakids are reviewed and from what is known, it is not possible to predict whether those hosts in which larval forms occur are true intermediate hosts or paratenic hosts. This is especially true of marine fishes in which third- and fourth-stage larvae are common.

Among physical parameters known to influence the survival, development, and distribution of anisakids, temperature apparently is an important one. Similarly, a series of experiments has revealed that two unidentified species of Contracaecum from marine fish are not infective to laboratory mammals primarily because of their inability to survive mammalian body temperatures.

It has also been demonstrated that Contracaecum larvae normally present in the digestive tracts of marine fishes will migrate out of dead hosts or into their mesenteries and musculature. Thus, in considering the potential public health importance of larval anisakids in marine fish, those in the digestive tract should not be considered as unimportant since they will migrate into muscles.
Recent Trends in Vending
Authors: HARTLEY DAVID E.
Published: December 2016

The recent evolution in design and construction of food and beverage vending machines is discussed, with particular emphasis on machine features having health and safety importance. New types of equipment and future innovations are explored on the basis of presently available technology.
Effect of Rosemary Spice Extractive on Growth of Microorganisms in Meats1
Authors: FARBOOD M. I. , MacNEIL J. H. , OSTOVAR K.
Published: December 2016

A study was conducted to examine the possible bacteriostatic and bactericidal effect of rosemary spice extractive (RSE) on growth of selected microflora and total bacterial populations in mechanically deboned poultry meat (MDPM), turkey breast, and beef. Definite bactericidal effect by 0.1% RSE became evident when a pure culture of Staphylococcus aureus was tested in a bacteriological medium. Such an effect was not observed when Escherichia coli, Enterobacter aerogenes, Pseudomonas fluorescens, and Salmonella typhimurium were tested. When various types of meat were used as growth media, RSE showed a bactericidal effect on S. aureus only at 5% concentration. Such an effect was not observed on total plate counts of the meat samples.
Modified Water Rinse Sampling for Sensitive, Non-adulterating Salmonellae Detection on Eviscerated Broiler Carcasses
Authors: BLANKENSHIP L. C. , COX N. A.
Published: December 2016

Non-destructive, whole carcass, water rinse sampling followed by addition of sterile, dry lactose broth for pre-enrichment is shown to be a sensitive method for detection of small numbers of salmonellae on experimentally contaminated eviscerated broiler chicken carcasses.
N-Nitrosamines and their Precursors in Bacon: A Review
Authors: GRAY J. I.
Published: December 2016

Since certain N-nitrosamines are highly carcinogenic, formation and isolation of N-nitrosopyrrolidine from bacon has recently received much attention. This review examines the possible precursors contributing to N-nitrosopyrrolidine formation in bacon, how cooking procedures influence the amount of N-nitrosopyrrolidine formed and the possible effects curing ingredients have on the N-nitrosation reaction.
Cooking Inoculated Pork in Microwave and Conventional Ovens1
Authors: OCKERMAN H. W. , CAHILL V. R. , PLIMPTON R. F. , PARRETT N. A.
Published: December 2016

High quality (grayish-pink, firm, and dry) and pale, soft, and exudative (P.S.E.), aseptic pork muscle tissue was individually inoculated with Bacillus subtilis, Leuconostoc mesenteroides, and Pseudomonas putrefaciens. These organisms were allowed to grow (48 h) in the pork tissue. The tissue was cooked by microwave and by conventional oven heating until internal temperatures of 60, 68, 77, 85 C were reached. Pork quality did not significantly affect bacterial destruction in this experiment. B. subtilis proved to be the most heat tolerant, L. mesenteroides intermediate. and P. putrefaciens the least in both cooking methods. Cooking temperature significantly reduced bacterial numbers and oven cooking was more effective at reducing percent survival than microwave for all three species.
A Strain of Pseudomonas aeruginosa Resistant to a Quaternary Ammonium Compound
Authors: WASHAM C. J. , SANDINE W. E. , ELLIKER P. R.
Published: December 2016

Pseudomonas aeruginosa cells were selected for their ability to grow in the presence of 770 ppm n-alkyl (50% C12, 30% C14, 17% C16, 3% C18) dimethyl dichlorobenzyl ammonium chloride (QAC). These cells retained resistance to the germicide throughout tri-weekly transfers for 7 months in tryptone glucose yeast extract broth containing no QAC. Comparisons of resistant and sensitive cells were made in an attempt to define the mechanism of resistance and to provide some information as to the mode of action of QAC. Broth cultures of the resistant strain displayed a distinct fruity odor. Gas chromatographic analysis showed that the QAC-resistant cells, unlike the sensitive, produced large quantities of ethyl acetate and ethyl valerate. Two bands of esterase activity were demonstrated in sensitive cell extracts by gel electrophoresis, while only one band was detected in the resistant cell extracts when alpha napthyl acetate was used as the substrate. Biochemical tests disclosed numerous differences between the two cell types, many of which appeared to be interrelated. The most significant differences were losses in the ability of resistant cells to synthesize extracellular lipase and protease enzymes. Many other biochemical tests on resistant cells were negative or became positive only after prolonged incubation. Resistant cells were also more resistant to osmotic disruption. Permeability studies indicated a reduced rate of glucose uptake by resistant cells. Furthermore, growth curve studies indicated a slower rate of growth by resistant cells and a 15-min longer generation time.
Determining Sanitary Status of Farm Milk Pipelines Using the Rinse-Filter Procedure
Authors: SCROGGINS R. W. , MARSHALL R. T.
Published: December 2016

Two farm milk pipelines with weigh jars and milk releasers were rinsed with water sterilized by membrane filtration. Samples of rinse water were collected and analyzed for viable bacteria and coliforms by the membrane filter method. Total aerobic counts averaged 7000/ft2 of milk contact surface in a new milking system during the first month of operation. After 1 year of operation, when certain deficiencies of cleaning occurred, total counts averaged more than 500,000/ft2. Upon correction of deficiencies, average counts dropped to 2000/ft2. Counts of coliforms in clean systems averaged less than 1/ft2. Gram negative bacteria constituted only 5% of the microflora in rinses from a system that had been in operation for 4 years; whereas, 67% of the colonies were micrococci and 22% were streptococci. Use of the filtration system for preparation of sterile water is discussed.
Various Environmental Health Structures in California
Authors: WILSON WALTER F. , EL-AHRAF AMER
Published: December 2016

Through an administrative approach eight models of environmental health structures are examined with special reference to the Los Angeles County Environmental Management organization. The first six models represent existing California Environmental Health structures. Models I, II, and III are examples of those existing within the health departments or agencies. Models IV, V, and VI represent environmental health structures in comprehensive environmental agencies. Three major developments affected present structural organizations and programatic content of environmental health the most. These are: the California Environmental Quality Act. California Assembly Bill 3197, and Title 17 of the California Administrative Code. Looking ahead, two alternatives for future changes in California environmental health structures are outlined in Models VII and VIII.
Heating Curves During Commercial Cooking of the Blue Crab
Authors: DICKERSON R. W. , BERRY M. R.
Published: December 2016

Blue crabs are cooked in steam retorts or boiling water baths to assist in removing the meat from the shell. As a first step in determining if spores of Clostridium botulinum would survive the process, internal crab temperatures were measured during cooking in commercial plants. Tests were done in six states. Crabs were instrumented with thermocouples, and heating curves were recorded during normal commercial processing. The lowest terminal heating temperature achieved in an instrumented crab during steam retorting was 208 F; however, this temperature remained above 180 F for 4 min. In the boiling water bath, the terminal heating temperature was slightly lower (205 F) but the time above 180 F was longer (11 min).
Commensalism and Competition in Mixed Cultures of Lactobacillus bulgaricus and Streptococcus thermophilus1
Authors: MOON NANCY J. , REINBOLD G. W.
Published: December 2016

Cultures of Streptococcus thermophilis and Lactobacillus bulgaricus produced more acid in mixed than in single strain culture. Growth of S. thermophilus in mixed culture was enhanced during the exponential phase and reached higher numbers in the stationary phase than when grown alone. L. bulgaricus was inhibited in the exponential and stationary phases of growth in mixed culture. L. bulgaricus liberated Seitz-filterable compounds during its growth that stimulated growth and acid production of S. thermophilus. These compounds are believed to be responsible for the commensal response observed in mixed cultures. Because of its rapid growth, S. thermophilus was a better competitor than L. bulgaricus for limiting nutrients in the medium. This resulted in inhibition of the growth of L. bulgaricus. The competitive and commensal response was optimal at 37 C and at a ratio of numbers of lactobacilli to streptococci of 2:1 at inoculation.
Detection of Salmonellae in Foods — Past, Present, and Future: Activities and Attitudes of the Food Industry1
Authors: TOMPKIN R. B.
Published: December 2016

The increased emphasis to reduce salmonellae contamination of foods since 1967 has had tremendous impact upon the food industry. While there has been improvement made in the incidence of food product contamination, it is debatable whether this has led to a reduction in the incidence of human food borne salmonellosis. Industrial microbiologists recognize and support the need for controlling salmonellae in foods. Certain changes in educational materials are needed to provide the positive attitude that salmonellae can be controlled.
Health, the Environment, and the Urban Community
Authors: WALKER BAILUS
Published: December 2016

The health of a community must be viewed from a three-dimensional perspective: (a) personal health, (b) environmental health, and (c) social conditions related to health. Not only are the physical, chemical, and biological components of the environment significant determinants of community health, but the problems of poverty, substandard housing, stressful occupational environments, and unemployment are also integrated constituents of health and well-being. Accordingly, health service programs cannot be compartmentalized; they must reflect the three-dimensions of health and they must be designed to achieve the goals and objectives necessary to improve community health.
Freezing Points of Raw and Pasteurized Milks
Authors: WATROUS G. H. , BARNARD S. E. , COLEMAN W. W.
Published: December 2016

Over 2,000 samples of cow milk and 243 samples of processed milk were analyzed for freezing point. Data suggest the need for continuing surveillance of both raw and pasteurized milks. During the course of the study, the incidence of freezing points in processed milks suggestive of added water dropped markedly. It is suggested this may have been due to information gained during the study and consequent response.
Occurrence of Klebsiella pneumoniae in Dairy Products
Authors: SCHIEMANN D. A.
Published: December 2016

From 165 dairy products with positive coliform counts on violet red bile agar, 410 of 607 colonies (67.5%) were confirmed as lactose fermenters in brilliant green bile broth with 24 h incubation at 35 C, Eighty-seven nonmotile isolates included 43 IMViC type − − + +, of which 38 were confirmed as Klebsiella pneumoniae. These 38 isolates originated from 25 products, 15.2% of the total examined. Twelve of the products positive for K. pneumoniae were various flavors of gelato, a frozen dessert prepared with pasteurized milk in small retail stores in Metropolitan Toronto, suggesting the importance of human handling in the introduction of K. pneumoniae. Thirteen different serotypes, including types previously associated with clinical infections, were represented in 25 isolates from 25 products. Type 13 occurred most frequently with five isolates from two products, cream cheese spread and cottage cheese, originating from two dairies.
Some Factors Involved in the Clarification of Whey Wine1,2
Authors: LARSON PETER K. , YANG H. Y.
Published: December 2016

A naturally cloudy wine of approximately 10.5% alcohol content was produced from Cheddar whey with added dextrose. Addition of 0.20–0.50% KWK bentonite, followed by polishing filtration, was found to be the most feasible clarification procedure. Flavor panel results indicated no significant difference in taste or odor between unclarified and clarified wine. Tests for Brix, pH, titratable acidity, and alcohol content; and determinations for lactose, protein, fat, ash, and total solids were done on whey, wine, and wine sediments to monitor the effects of fermentation, aging, and clarification.
Regulation, Reason, Responsibility, and Respect
Authors: FRIDAY FRITZ C.
Published: December 2016

Reason and responsibilty on the part of business and consumers alike are needed when formulating government regulations. We need a more open and honest relationship with the regulatory community and we need mutual trust. The agencies must understand their responsibility and quit over-reacting to vocal minority positions. Congress must insist upon legislative review for each agency. Legislation creating a new regulatory agency should be for a specified time and not open ended. Canners recognize and encourage consumers' right to know all about the food purchased and eaten. I am spending more than 15% of my time dealing with measures that have a direct relationship to government rule-making and we have added to our office staff by half a person. We aren't necessarily doing a better job, we are simply reporting more information. We have no quarrel with improving our operations and protecting the consumer. If we don't do an adequate job of protecting the consumer, we won't be here tomorrow. The bureaucratic agency will continue, in all likelihood. As we enter America's third century I suggest that our business motto be reason, responsibility, and respect; for if we do our job in good moral consciousness we will develop the strength of our own vocal constituency, the consumer, and we will have the political base to keep regulation within reason.