bluuebunny/crossref_metadata_2025 huggingface dataset:
THE ROLE OF AN INDUSTRY SANITATION CONSULTANT IN FOOD PLANT SANITATION AS RELATED TO REGULATORY COMPLIANCE1
Authors: Holmes Edward L.
Published: December 2016

Modern day food sanitation is not concerned primarily with aesthetic cleanliness but with freedom from disease carrying factors within the plant.

This latter involves considerable understanding and activity on the part of food plants, such as management; employees must be trained in simple hygiene; the plant must be free from parasitic vermin; there must be adequate clean-up facilities; and there must be proper quality control facilities which embrace sanitation as well as product control.

Why do sanitation hazards, subject to regulatory control occur? This problem is discussed in detail. Then the role of the industry private consultant is discussed under five basic headings: (a) enlightenment of management as to scope and responsibilities, (b) techniques for doing this throughout corporate structure, (c) determination of deficiencies within individual plants, (d) the setting up of programs for correcting deficiencies, and (e) scheduling and training of employees.

The Sanitation Consultant also has a role in helping management prepare for regulatory citations in order to present the best possible picture and to aid the industrial firm in developing programs that will be effective in bringing about preventive sanitation for the future, rather than mere correction.

Finally, an industry Sanitation Consultant can be used to great advantages by manufacturing firms to advise and supplement, in the event of large chain organizations, their own Corporate Sanitarians. In some instances, a Consulting Sanitarian may be retained to actually serve with the staff as the Company's Corporate Sanitarian.
TESTS FOR ESTIMATING SHELF-LIFE OF MILK AND MILK PRODUCTS1
Authors: Johns C. K.
Published: December 2016

Two general types of procedure are employed for estimating shelf-life of pasteurized milk products. The first encourages the growth of psychrotrophic contaminants by refrigerated storage before testing; the second, applied to fresh samples, utilizes inhibitory agents to repress Gram-positive bacteria. Examples of both types are given in this paper.
SANITATION IN THE SINGLE SERVICE CONTAINER AND CLOSURE INDUSTRY-A STATUS REPORT1
Authors: DeSieghardt Fred O.
Published: December 2016

Single service containers and closures have a history of steady growth and widening use. The industry has had the guidance of public health authorities and the benefit of effective self-policing since its inception.

Manufacturing practices emphasizing good basic housekeeping, employee orientation, and process integrity contribute significantly to sanitary products. Increased automation, new materials, more refined equipment, and further study of public health aspects of the single service container are anticipated in the future.
AN AGRICULTURAL ENGINEER'S OPINION ABOUT LAGOONS
Authors: Turner George
Published: December 2016

The lagoon waste disposal method will work adequately for the dairy producer if it is properly designed for a specific herd size and it is operated correctly. This paper describes the two lagoon systems-aerobic and anaerobic- and gives the design specifications for a 50 cow herd. The operations specifications and requirements are also given.

The problem of waste handling from the present dairy producing herd is sheer immensity. If manure from cattle is to be used to advantage as fertilizer on the land it should be applied at specific times. This means that the manure must be stored for various lengths of time. Since storage facilities require considerable investment, the dairy producer hesitates to make the investment but will purchase commercial fertilizer. He is agreeable to a disposal method that simply lets the waste disappear. The lagoon is a method that if properly designed should let the natural biological process make the waste disappear.
LIPOLYTIC AND PROTEOLYTIC ACTIVITY OF ENTEROCOCCI AND LACTIC GROUP STREPTOCOCCI ISOLATED FROM YOUNG CHEDDAR CHEESE1
Authors: Dovat A. M. , Reinbold G. W. , Hammond E. G. , Vedamuthu E. R.
Published: December 2016

Lipolytic and proteolytic screening techniques were applied to cultures isolated from young Cheddar cheese manufactured in 10 Iowa cheese plants. Twenty-one cultures were selected for study. These included 16 enterococci and 5 lactic group streptococci. These strains were examined for lipolytic activity when grown in skimmilk, cream, and skimmilk containing tributyrin; changes in proteolysis index, plate counts, and pH in skimmilk incubated at 7, 15, 21, and 32 C also were determined, And, combinations of enterococci and lactic streptococci were studied.

One-half of the Streptococcus durans strains frequently produced as much as 10 times more acetic acid than the others; the five strains of lactic streptococci consistently produced the lowest quantities of acetic acid. Compared with enterococci, except for Streptococcus faecalis var. liquefaciens, the lactic streptococci were more proteolytic, produced lower pH values, and had less viability at 15, 21, and 32 C. Enterococci other than S. faecalis var. liquefaciens were not proteolytic. All cultures showed tributyrinase activity; enterococci were the most active. Combining enterococci and lactic streptococci produced anomalous results.
THE EFFECT OF HEAT TREATMENT OF MILK UPON THE HYDROLYZABILITY OF LACTOSE BY THE ENZYME LACTASE1
Authors: Wendorff W. L. , Amundson C. H. , Olson N. F.
Published: December 2016

Heat treated, condensed skimmilk and nonfat dry milk (NDM) were treated with lactase enzyme obtained from Saccharomyces fragilis. The effect of heat treatment on lactose hydrolysis was determined. Forewarming treatments of 62.8, 68.3, 73.9, 79.5, and 85.0 C resulted in 17, 17, 100, 59, and 156 g, respectively, of lactose hydrolyzed. Concentrates with forewarming treatments of 62.8, 73.9, and 85.0 C for 30 min were given additional heat treatments of 62.8, 73.9, or 85.0 C for 20 min. Activity was lower in all concentrates given the double heat treatment, except those heated at 85.0 C for 20 min after forewarming at 62.8 and 73.9 C. These showed a substantial increase in lactose hydrolysis. Portions of each concentrate, spray dried and reconstituted to 30% total solids, exhibited the same effect on lactose hydrolysis as the original concentrates.

Additional studies were conducted with whey and a 5% lactose plus milk salt solution. Results indicated that heating lactose in the presence of milk protein had a great effect on lactose hydrolysis.
STUDIES USING THE DIRECT MICROSCOPIC SOMATIC CELL COUNT
Authors: Ward Gilbert E. , Postle Donald S.
Published: December 2016

Factors which might contribute to variance of cell estimates in milk, using the Direct Microscopic Somatic Cell Count ( DMSCC) were investigated, Comparisons of cell estimates obtained from counting cells in nine areas of 20 circular milk films produced no evidence of uneven distribution of cells on these films. Estimates of cells by DMSCC were not affected by the temperature of the milk, or the method of spreading, when milk films were prepared. Standard deviations and means of counts indicated no significant difference in cell estimates obtained by three operators. Cell estimates from counts made in horizontal and vertical diameter strips of milk films showed no significant differences among means or variances relating to strip direction. Cells were counted in diameter strips (as defined by a wide and narrow ocular reticle) at two magnifications (450 × and 1,000 ×). Cell estimates based on counts from the wide strips had lower standard deviations than those from the narrow strips.

Confidence limits were established for estimating 1 × 106 cells per ml of milk at p = 0.05.

A procedure for determining precision within laboratories and permitting a comparison between laboratories is presented.
TEXTURED VEGETABLE PROTEINS TO ALLEVIATE WORLD FOOD PROBLEMS
Authors: Wosje Duane C.
Published: December 2016

There is now an increasing awareness of, and a growing concern for future nutrition requirements of affluent nations as well as developing countries. Demand for foods of familiar texture, flavor, color, appearance, and bite has resulted in the development of textured vegetable protein products. The technology of these products makes it possible to convert nutritious but unappetizing high-protein oilseed meals to familiar foods of any culture, ethinc, or geographic requirement. The resulting products provide both the organoleptic qualities and nutritional requirements which a high-protein food must contribute to the diet.
QUALITY AND ECONOMIC CONSIDERATIONS IN THE DATING OF MILK1
Authors: Johnstone W. F. , Butz W. T. , Pierce C. W. , Glass E. D. , Watrous G. H.
Published: December 2016

There has been a sharp decline in the incidence and extent of dating ordinances in the past decade. Six areas now have dating ordinances compared with 21 in 1957. Per cent of the U. S. population residing in areas where dating of milk is required declined from 15 to 9% from 1957 to 1969.

No area has adopted dating regulations since 1957. Furthermore, enforcement of dating regulations is prohibited by state legislation in Illinois, Ohio, Connecticut, and Virginia.

Four areas which have retained dating ordinances have increased the time period allowable between time of pasteurization and sale of milk to consumers. Two jurisdictions do not specify a time limitation between pasteurization and sale of milk.

Expiration dating is required in New York City, Baltimore and Jefferson County (incl. Birmingham), Ala. Pasteurization dating is required in the State of New Jersey, St. Louis, and Suburban Philadelphia.

Adoption of the U. S. Public Health Service Grade “A” Pasteurized Milk Ordinance by many states appears to be the dominant reason for removal of dating ordinances by areas that formerly required dating.
NEW YORK CITY'S RAT CONTROL PROGRAM
Authors: Raphael Murry H.
Published: December 2016

This paper describes the rat prevention and control program presently conducted by the New York City Department of Health.

The legal basis for extermination activities in buildings and vacant lots is reviewed. Eradication measures in use by Bureau of Pest Control exterminators are elaborated upon. Community education techniques are explained as methods employed to secure the cooperation of tenants, property owners, and others living within urban areas. Block demontrations, school assemblies, classes for welfare dependent mothers, neighborhood health) fairs, and clean up programs are discussed as examples of educational approaches to upgrade sanitation levels. Mass media advertising approaches as educational tools to reach the grass roots in the community are explained.

A summary is given of the progress during the past 5 years of prevention and control activities. Evaluation of the program is afforded by citation of the incidence of reported rat bites prior to and since the inception of these abatement activities.

The methods used and the experience gained from the procedures discussed should prove valuable to environmental health officials engaged in rat control activities in other urban areas.
UPDATING ABNORMAL MILK TESTS1
Authors: Weber Maurice
Published: December 2016

The U. S. Public Health Service and the National Conference on Interstate Milk Shipments have agreed to require that producers meet standards for the abnormal milk program. Effective July, 1, 1970, all raw milk shall contain less than 1,500,000 leucocytes per milliliter. The regulations of various states now require that qualified personnel in approved laboratories make total bacterial plate counts on all raw supplies at least once a month. A proposed modified direct microscopic somatic cell count can effectively be used as a rapid screening test by the same personnel, eliminating the need for other screening tests. This procedure also utilizes low power “spotting” to detect clustered leucocytes with enmeshed bacteria to establish the presence of bacterial mastitis. When these clusters are found, the need for counting leucocytes is eliminated. Photographs of clustered leucocytes with enmeshed bacteria under low and oil immersion are shown. Typical epithelial cells are photographed. The proposed procedure is advocated because it is accurate, not time-consuming, and can establish the presence of bacterial mastitis.
ISOLATION OF VIBRIO PARAHEMOLYTICUS FROM GULF COAST SHRIMP1,2
Authors: Vanderzant C. , Nickelson R. , Parker J. C.
Published: December 2016

Vibrio parahemolyticus, a major cause of gastroenteritis in Japan, was isolated from white shrimp (Penaeus setiferus). The organism was pathogenic for brown shrimp (Penaeus aztecus) from the Gulf of Mexico.
A NEW APPROACH TO CONSUMER PROTECTION AND ENVIRONMENTAL HEALTH1
Authors: Johnson Charles C.
Published: December 2016

Recently, the Public Health Service (PHS) milk, food service, shellfish, and interstate carrier sanitation programs were transferred to the Food and Drug Administration (FDA) within the Consumer Protection and Environmental Health Service.

To administer these programs, a Division of Sanitation Control has been created within FDA's Bureau of Compliance. The Division consists of three branches: the Milk and Food Service Sanitation Branch, the Interstate Travel Sanitation Branch, and the Shellfish Sanitation Branch. Field operations will be under the administrative control of the Associate Food and Drug Directors in the ten regional offices of the Department. Scientific activities associated with the programs will continue primarily at the laboratories in Cincinnati, which are now a part of the FDA Bureau of Science.

The transfer of these voluntary, cooperative programs does not imply any change in their direction or philosophy. The programs have been shifted to the FDA so that our total. effort in food protection can be more closely coordinated and can have the benefit of the strongest possible scientific base. The FDA will work with State agencies and private industry to continue and strengthen the voluntary, cooperative approach which has characterized the PHS programs in the past.

Maintaining the purity and safety of the nation's food supply encompasses problems that grow more complex with every innovation in food technology and with the changing life-style that marks contemporary life. New ways of preparing, packaging, and distributing food introduce new problems, while some of the old familiar hazards of foodborne diseases are intensified or complicated.

The Consumer Protection and Environmental Health Service was established to provide a single agency that can take into account the relationship of all environmental problems, coordinate activities, and provide leadership to the nation's effort to maintain environmental quality and protect the consumer. It includes, in addition to the Food and Drug Administration, the National Air Pollution Control Administration, and the Environmental Control Administration.
THE FATE OF SALMONELLA TYPHIMURIUM IN THE MANUFACTURE AND RIPENING OF LOW-ACID CHEDDAR CHEESE1
Authors: Park H. S. , Marth E. H. , Goepfert J. M. , Olson N. F.
Published: December 2016

Cheddar cheese was made by the stirred-curd procedure from pasteurized milk inoculated with Salmonellea typhimurium and with a slow acid-producing strain of Streptococcus lactis. The Most Probable Number technique was used to enumerate salmonellae in milk and in cheese during its manufacture and ripening. Salmonellae grew rapidly during manufacture and limited additional growth occurred in cheese during the first week of ripening at 13 C after which there was a gradual decline in population. Salmonellae survived during ripening for up to approximately 7 months at 13 C and 10 months at 7 C. Cheese made in 2 of 5 trials exhibited a limited increase in number of salmonellae during the first 2 weeks at 7 C followed by a decline in population of these bacteria. Other cheeses held at 7 C exhibited a reduction in number of viable salmonellae without the initial increase. Growth of salmonellae during the early stages of ripening and subsequent extended survival of these organisms may, in part, be attributable to high moisture (average 43.2%) and high pH (5.75 after overnight pressing) of the cheese which resulted from use of a slow acid-producing starter culture.
INHIBITION OF LACTIC STREPTOCOCCI AND SOME PATHOGENIC BACTERIA BY CERTAIN MILK-ASSOCIATED VOLATILE COMPOUNDS AS MEASURED BY THE DISC ASSAY1
Authors: Kulshrestha D. C. , Marth E. H.
Published: December 2016

Twenty-seven milk-associated volatile compounds were tested with the disc assay procedure for their ability to inhibit Streptococcus cremoris, Streptococcus lactis, Streptococcus diacetilactis, Leuconostoc citrovorum, Escherichia coli, Salmonella typhimurium, and Staphylococcus aureus. Anisaldehyde, butyraldehyde, formaldehyde, glyoxal, diacetyl, butyric acid, decanoic acid, formic acid, hexanoic acid, octanoic acid, hexylamine, and propylamine inhibited all test cultures although frequently only at concentrations of 10,000 and 100,000 ppm. In addition, isobutyraldehyde (100,000 ppm) inhibited L. citrovorum, E. coli, S. typhimurium, and S. aureus and acetaldehyde (100,000 ppm) inhibited S. aureus. Compounds most active (inhibition at 1,000 ppm) against S. lactis, L. citrovorum, and S. aureus were formaldehyde, glyoxal, and decanoic acid; against S. cremoris were formaldehyde, butyric acid, decanoic acid, formic acid, and hexanoic acid; against one strain of S. diacetilactis were glyoxal, diacetyl, and decanoic acid; against another strain of S. diacetilactis were formaldehyde, decanoic acid, and formic acid; against E. coli were formaldehyde and formic acid; and against S. typhimurium were formaldehyde, diacetyl, butyric acid, formic acid, and hexanoic acid. At a concentration of 1,000 ppm formaldehyde inhibited all test cultures except the fast acid-producing S. diacetilactis and decanoic acid all but E. coli and S. typhimurium. The disc assay procedure was unsatisfactory for evaluating highly volatile compounds since they evaporated before adequate diffusion into the agar occurred.
NUTRITIONAL ASPECTS OF DAIRY PRODUCTS1
Authors: Hill Lorraine W.
Published: December 2016

The materials used in building the human body must be chosen with care so that good health and long life are possible. Research in the study of nutrition has shown that certain food nutrients are essential in promoting physical fitness. When taken into the body in adequate amounts, these nutrients, together with good habits of health and hygiene, promote growth and sound physical development.

As the study of nutrition continues, the value of milk in the diet becomes more apparent. Everyone needs milk every day in order to receive the essential food nutrients their bodies require daily.

Millions of Americans are crumbling on the inside while showng no outward sign. The fault lies with a “hidden hunger” for calcium–a hunger that could easily be met and overcome by proper diet. Milk is the best source of calcium in our food supply. It is almost impossible to supply the amounts of calcium recommended unless milk in some form is used daily and cheese and other milk containing products are eaten frequently.

Calcium is just one of many nutrients found in milk. Altogether, at least 100 chemical components have been identified. Milk's value as a whole is greater than just the sum of its known components.

Milk gives more food for the money than any other food material available. A quart of milk weights 2.15 pounds. It is a package of nutrients, safety, convenience, flavor, and economy. A true daily investment in health.
REMOVAL OF BACTERIA FROM LIQUID EGG WHITE BY CENTRIFUGATION
Authors: Kosikowski F. V. , Moreno V.
Published: December 2016

Continuous bacterial centrifugation, or bactofugation, of clarified, liquid egg white reduced total bacterial count 50 to 99.7%, depending on processing temperatures.

Coliforms and enteric bacteria were found in liquid egg white in small numbers and their reduction by bactofugation was generally less than obtained for total bacteria. Effectiveness of removal of bacteria from liquid egg white by bactofugation was related to temperature, initial bacterial numbers, and prior mechanical clarification.

The application of bactofugation to liquid egg white as a supplement to pasteurization or hydrogen peroxide-catalase treatment requires more, intensive study for proper assessment of value.
A VISCOMETRIC METHOD FOR THE ESTIMATION OF MILK CELL COUNT
Authors: Whittlestone W. G. , Fell L. R. , De Langen H.
Published: December 2016

The use of a rolling ball viscometer to estimate the cell count of milk treated with California Mastitis Reagent is described. The method compares favorably with the direct microscopic count and requires relatively simple apparatus and unskilled operators. A correlation coefficient for mean count and log viscometer time of 0.93 with a coefficient of variation of 8.1% were obtained. The repeatability of viscometer readings was 0.97.
OCCURRENCE OF BACILLUS CEREUS IN SELECTED DRY FOOD PRODUCTS1,2
Authors: Kim H. U. , Goepfert J. M.
Published: December 2016

One hundred seventy samples of dried food products in national distribution were examined for the incidence and level of contamination by Bacillus cereus. Twenty-five per cent of the samples yielded B. cereus at a level not exceeding 4000 per gram. Mannitol-egg yolk-polymyxin (MYP) agar was used as a presumptive test for the presence of B. cereus in the food samples. Various biochemical tests for the confirmation of suspicious colonies appearing on MYP agar were evaluated. A precipitin test employing spore precipitinogens was investigated as a confirmatory test for B. cereus. The possible role of B. cereus in outbreaks of foodborne disease in the United States is discussed.
A RESPONSE TO THE ENVIRONMENTAL CHALLENGE1
Authors: Myrick Norman
Published: December 2016

Rapid industrialization, growing populations, and an ever expanding technology have generated a new and well founded concern with the quality of our environment. Currently some 360 million tons of solid waste must be collected and disposed of each year. Methods of accomplishing this huge task are still in their infancy. Some 70% of municipal disposal facilities are open dumps. Only 6% of so-call sanitary landfills meet official standards. Collection techniques are still labor oriented. Nevertheless, some remarkable technological developments are taking place which suggests that methodology and technology in this area will cease to be a problem in the near future. The big factors, yet to be resolved, are the economic and the people problems. Lessons learned and progress achieved by milk and food sanitarians, pioneers in environmental control, lead one to believe that they have much to contribute in achieving solutions to these aspects of the broad ecological problem. The lesson appears to be this: despite the sensationalism that is characteristic of modern communications media, a vast number of energetic and talented people are quietly formulating methods and programs which will produce reasonable solutions to these great issues.
GROWTH RATES AND FERMENTATION PATTERNS OF LACTIC ACID BACTERIA ASSOCIATED WITH THE SAUERKRAUT FERMENTATION1
Authors: Stamer J. R. , Stoyla B. O. , Dunckel B. A.
Published: December 2016

The effects of pH values and NaCl concentrations on the growth rates of five species of lactic acid bacteria commonly associated with the sauerkraut fermentation were determined in filter-sterilized cabbage juice. Growth rates of all cultures, with the exception of Pediococcus cerevisiae, were retarded by addition of salt, lower pH, or interaction of both pH and salt. Based upon lag and generation times, P. cerevisiae was the culture most tolerant to the pH and salt concentration employed, whereas Streptococcus faecalis was the most sensitive species. Of the heterofermentative cultures, Lactobacillus brevis was less subject to growth inhibition than Leuconostoc mesenteroides.

Under conditions simulating those found during the initial phases of the sauerkraut fermentation (2.25% salt, pH 6.2), L. mesenteroides displayed the shortest lag and generation times of all cultures examined. This rapid growth rate coupled with a marked accelerated death rate may explain, in part, the reason this species is both the first to dominate and the first to die during the early phases of the sauerkraut fermentation. Although cabbage juice previously fermented by L. mesenteroides appears to inhibit growth of P. cerevisiae, it had no apparent inhibitory or stimulatory effects on the other cultures.
USE OF TIME-TEMPERATURE EVALUATIONS IN DETECTING THE RESPONSIBLE VEHICLE AND CONTRIBUTING FACTORS OF FOODBORNE DISEASE OUTBREAKS1
Authors: Bryan Frank L. , McKinley Thomas W. , Mixon Byron
Published: December 2016

An investigation of an outbreak of Clostridium perfringens foodborne illness indicated that turkey or dressing prepared in a school kitchen was responsible. When turkey was again prepared in the kitchen, a bacteriological survey and a time-temperature evaluation were made of the thawing, cooking, chilling, and reheating to which the turkey, stock, or dressing were subjected. During thawing of 22-lb. turkeys in plastic wrappers and in paper bags at room temperature for 18 hr, neither internal nor surface temperatures reached a level at which C. perfringens could grow. Cooking the turkeys in a steamer or in a pot of boiling water raised internal temperatures to a level lethal to vegetative cells. The stock (in gallon jars and a large rectangular pan) and deboned meat (in similar pan) were stored overnight in a reach-in refrigerator. During storage the temperature of both were within a range so that C. perfringens spores could germinate and its vegetative cells multiply for 7–9 hr. The stock was later used in dressing, which when baked, reached internal temperatures known to destroy vegetative cells of C. perfringens. Meat and gravy, when reheated, did not reach such levels.

Clostridium perfringens, Staphylocoocus aureus, and Salmonella were isolated from raw turkey; C. perfringens was isolated from cooked meat, stock, and kitchen equipment. Nine recommendations for heat destruction of vegetative cells, inhibition of bacterial growth during storage, and cleaning and sanitizing equipment are made. These recommendations will help prevent foodborne illness whenever turkey and dressing are prepared.
II. HEAT TREATMENT OF SOYMILK AND CULTURE ACTIVITY1
Authors: Angeles Antonieta Gaddi , Marth E. H.
Published: December 2016

Soymilk was given different heat treatments and then evaluated as a substrate for acid production by lactic acid bacteria. Unheated soymilk elicited optimal or nearly optimal activity from most test cultures. Heating the medium to 60 C resulted in increased acid formation by Streptococcus and Leuconostoc species and in a reduction of acid production by Pediococcus cerevisiae and Lactobacillus species. Extended heating of soymilk at 60 C reduced its suitability as a substrate for acid development by lactic acid bacteria. Acid formation by all cultures was minimal in soymilk heated at 80 C from <1 to 60 min. Responses in soymilk heated at 100 C for short durations were similar to those obtained when soymilk was heated at 80 C. More severe heating at 100 or 120 C progressively improved the quality of soymilk as a substrate. Inhibitory effects noted when soymilk was heated at 80 C coincided with development of a markedly higher concentration of sulfhydryls and/or toxic volatile sulfides in the medium during heating. Beneficial effects of more severe heating were attributed to expulsion of sulfides, a concurrent decrease in concentration of sulfhydryls, and a decrease in the oxidation-reduction potential of the medium.
COMPOSITION OF RAW AND PROCESSED SKIMMILK
Authors: Demott B. J.
Published: December 2016

Many processors make a more palatable skimmilk by adding nonfat dry milk solids and/or lactose. Compared to the skimmilk portion of raw milk, processed skimmilk contained more solids not fat and its freezing point was lower. The data do not indicate many, if any, processed samples in the study with added lactose, other than that contained in the added nonfat dry milk solids.
SOLID WASTE DISPOSAL AS A NATIONAL PROBLEM
Authors: Abrahams John H.
Published: December 2016

Our pollution problems, including solid wastes, exist because of the indifference of many in industry, in numerous government agencies, and in the general public. As in the other forms of pollution, solid wastes have been a problem throughout recorded history. Even so, there is no valid reason why progress and good conservation practices should be incompatible. Agri-business has emerged as a powerful economic force involving a $350 billion capital investment, of which food processing and distribution account for $90 billion and 23 million people. The United States has the best food bargain in the world–but its social price may include problems from vegetable, animal, and pesticide wastes. The choice of products in our food stores has increased some eight-fold in 30 years, for the benefit of the sophisticated United States consumer. Packaging is a vital link in moving foods and other products conveniently, economically, and efficiently to the consumer. Technology is rapidly being developed to handle and recycle rural and urban wastes for beneficial uses, to reduce pollution, and to conserve our natural resources. Past and present methods are outmoded, inefficient, and wasteful. A long range approach may be a regional system in which waste products from a municipality would be salvaged and recycled, where practical, with organic wastes returned to the land in some beneficial manner.
WHAT CAN WE LEARN ABOUT SANITATION FROM OTHER COUNTRIES?1
Authors: Johns C. K.
Published: December 2016

The value of regulatory standards for foods in improving sanitation and protecting the consumer is illustrated with reference to various products. The importance of educating and training plant personnel is stressed. Simplified procedures for cleaning and sanitizingequipment are described.

In determining the sanitary quality of milk, the need for a lower incubation temperature is indicated, and reference is made to a number of new tests recently described. In mastitis control, the encouraging results obtained from teat dipping, combined with dry-cow treatment, are mentioned, together with the value of marker dyes in intramammary antibiotic preparations and of a simple test for inhibitory substances in milk.
COMPARISON OF EXTRACT-RELEASE VOLUME, PH, AND AGAR PLATE COUNT OF SHRIMP1,2
Authors: Vanderzant C. , Nickelson R.
Published: December 2016

During refrigerated storage of shrimp, an initial increase in Extract-Release-Volume (ERV) with little or no change in bacterial count was followed by a rapid increase in bacterial count and decrease in ERV. The pH of shrimp increased gradually during storage. In commercial samples of stored iced shrimp little correlation existed between ERV and bacterial count, ERV and pH, and pH and bacterial count.
A PROCEDURE FOR RAPID RECOVERY OF AFLATOXINS FROM CHEESE AND OTHER FOODS1
Authors: Shih C. N. , Marth E. H.
Published: December 2016

A rapid and efficient method has been developed to recover aflatoxin from cheese and other foods. The procedure involves: (a) blending the sample with a mixture of chloroform, methanol, and water (solvents are used in such proportions that a miscible (monophasic) system is formed, (b) adding more chloroform and water so the mixture becomes biphasic, (c) filtering to remove the food residue, (d) separating the lower chloroform layer which contains virtually all of the aflatoxin, and (e) purification, if necessary, of the material in step (d) after it has been concentrated. Purification is achieved by sequential addition of methanol, water, and hexane; recovery of tho methanol-water fraction; and extraction of aflatoxins from it with chloroform. Purification can be eliminated if the substrate contains little or no lipid or pigment which, if present, interfere with thin-layer chromaographic analysis. Extraction can be done in approximately 35 min and purification in approximately 20 min.

When aflatoxins were added to various substrates, the method recovered 92–98% B1 and 96–100% G1 from rice; 95–96% B1 and 90–95% G1 from peanut butter; 93–94% B1 and 92–98% G1 from Cheddar cheese; 100% B1 and G1 from corn meal; 91–100% B1, 91–100% B2, 90–96% G1, and 92–100% G2 from brick cheese; and 97–100% B1, 95–100% B2, 92–100% G1, and 98–100% G2 from a liquid culture medium.
SIMPLE TEST TO PREDICT COMMERCIAL STERILITY OF HEATED FOOD PRODUCTS
Authors: Hall Richard C.
Published: December 2016

A simple test is described for predicting commercial sterility of batches of fluid products that have been heat sterilized.
INFLUENCE OF HEAT TREATMENT OF SKIMMILK UPON GROWTH OF ENTEROPATHOGENIC AND LACTIC BACTERIA1
Authors: Singh V. K. , Mikolajcik E. M.
Published: December 2016

By use of agar plate count techniques, growth patterns of Streptococcus cremoris R-1, Streptococcus lactis C-2, Streptococcus agalactiae OARDC, enteropathogenic Escherichia coli OSU 66, Salmonella typhimurium OSU 471, and Staphylococcus aureus OSU 256 were determined in nonheated skimmilk and in skimmilks heated at 62.8 C – 32 min, 80 C – 12 min, and 121 C – 10 min. Calculations were made of the generation time, number of generations, and rate of multiplication expressed as the velocity coefficient, k, = 0.692/generation time. The k values of the organisms in nonheated skimmilk following 2 hr incubation ranged from 0.38 for S. cremoris to 1.15 for E. coli. Heat treatment of skimmilk stimulated the rate of multiplication of the organisms and in most instances better growth occured in skimmilk heated at 80 or 121 C than in the skimmilk heated at 62.8 C. The average percent stimulation of the growth rate at 2 hr upon heat treatment of the skimmilk ranged from 9% for S. agalactiae to 45.5% for S. cremoris. Streptococcus agalactiae and E. coli were least stimulated by heat treatment of skimmilk and S. aureus and S. cremoris the most. Growth inhibitory properties of nonheated skimmilk were dissipated upon incubation for 4–8 hr.
THE FREEZING POINT OF HERD MILK PRODUCED IN KENTUCKY1
Authors: Freeman T. R. , Bucy J. L. , Kratzer D. D.
Published: December 2016

Freezing point measurements were made on 24 hr composite herd samples of milk obtained monthly for one year. Samples were obtained from 45 herds located in five soil areas of Kentucky, representing 975 individual cows. The mean freezing point was −0.540 C, the range −0.567 to −0.511 C, and the standard deviation 0.0073 C. It is recommended that, for regulatory purposes, −0.530 C be adopted as the official freezing point standard for herd milk, compliance to be ascertained on the basis of a three-sample moving average with the sampling interval being not less than 30 days.
METALS AND PLASTICS IN PACKAGING AND THE ENVIRONMENT
Authors: Griese Elmer W.
Published: December 2016

Use of metal and plastic materials in contemporary packaging and the role and effect of the residue of this packaging in ecology is discussed. The materials involved are identified, as are the reasons for their use. Also, the disposable nature of each is discussed. The scope of the problem is given definition as it relates to litter, pollution, and solid waste management. Destruction, recycling, and secondary applications are explored as they are being advanced as approaches that offer potential solution to the problems of solid waste management. The government's activity to date as it relates to identifying the problem, establishing regulatory means, and sponsoring research as well as the position industry has assumed is noted. Emphasized is the opportunity created by the advance of our technological society for industry to suggest, demonstrate, and assume leadership in providing solutions through further applied technological advance.
MANUFACTURING MILK QUALITY: A RE-EVALUATION
Authors: LaGrange William S.
Published: December 2016

The bacteriological quality of manufacturing-grade milk is very similar to that marketed a decade earlier when bulk tanks first came into general use. Milk grading programs usually relied on reduction tests. These tests indicated that most milk supplies were good quality. Based on the Standard Plate Count, data is presented that show approximately one-third of the samples tested, in 1969–70 and in 1957–59, exhibit counts <200,000/ml. Considerable quantities of milk, received at processing plants have plate counts exceeding 1,000,000/ml.

Dairy farmers learned they could substitute cooling for cleaning because psychrotrophic bacteria predominated the microflora of most high count bulk milk. These bacteria do not readily reduce resazurin and methylene blue. Psychrotrophs also tend to grow in clumps preventing an accurate evaluation of milk quality using the Direct Microscopic Count (DMC). USDA uses the DMC to test check manufacturing plant's milk supplies.

Laboratories are recognizing the value of plating procedures, including the Plate Loop Count, to determine milk quality. Manufacturing-grade milk must be evaluated with a plating procedure before progress can be made in milk quality improvement. One grade of milk is far from being a reality if present levels of manufacturing-grade milk quality are considered.
THE EFFECT OF RETORT COOKING PRESSURE AND BREADING TECHNIQUE ON YIELD AND PER CENT BREADING OF BROILER PARTS
Authors: Wyche R. C. , Goodwin T. L.
Published: December 2016

An experiment was conducted to determine the effect of breading techniques and retort cooking pressure on broiler parts. The cooking pressures used were 0 and 0.36 kg/cm2 There was a slight increase in cooking yield of thigh parts when the cooking pressure was increased. The parts gave significantly different cooking yields. One-half of the parts were given a single breading and the other one-half were double breaded. The second breading increased the breading on the parts by 6.9%. Double breaded parts showed an increase of 6.4% product yield over the single breaded parts. The taste panel preferred the double breaded parts.
SPORE DESTRUCTION WITH HOT CHEMICAL SOLUTIONS1
Authors: Keogh M. K. , Hedrick T. I.
Published: December 2016

Nine chemical solutions commonly utilized for sanitizing and/or cleaning were used in studies on destruction of Bacillus subtilis spores in laboratory trials and, subsequently, in trials with a pilot-plant size UHT tubular sterilizer. The strengths of the chemical solutions were varied in an effort to determine the most efficient usage. The temperature of these solutions was maintained at approximately 93 C, and the time was limited to 30 min.

In laboratory trials spores placed on strips of stainless steel were sterilized by nine chemicals. The concentration necessary for sterilization ranged from 50 ppm for an iodine compound to 12,150 ppm for an alkali compound. In pilot trials solutions of sodium dichloroisocyanurate and an acid sanitizer A, at 300 ppm and 1,500 ppm, respectively, were effective in sterilizing the UHT tubular sterilizer during 30 min.

Chrome-plated nickel resisted corrosion by each of the nine chemical solutions at 93 C during 8 hr of testing. Types 303, 304, 316, and 410 stainless steel showed the effect of corrosion from two or more of the nine hot chemical solutions. Sodium dichloroisocyanurate at 300 ppm had the most deleterious effects on the four stainless steels. The iodine compound, at 100 ppm, was second.

Of the 14 gasket and other materials tested, one showed no visible deterioration when exposed to the nine chemical solutions at 93 C for 8 hr, nine softened slightly in one of the nine solutions, and three materials showed slight softening in two of the solutions. Vespel disintegrated in more than half of the chemical solutions.
MILK FLAVOR: THE TRUE TEST OF QUALITY1
Authors: Bandler D. K.
Published: December 2016

Since the consumer's appraisal of a glass of milk is based solely on taste, flavor and keeping quality are of paramount importance to maintaining consumption of fluid milk and by-products.

For the past 5 years, the New York State Milk Flavor Program has identified off-flavor problem areas to the industry, particularly with regard to the farm supply. There has been a marked improvement where companies and the college have cooperated. Emphasis now is being placed on getting the finished product protected to the highest degree in an effort to improve shelf life. The program is carried out primarily by the Quality Control staffs currently employed by industry. This force is assisted by the extension staff in the Department of Food Science at Cornell in the following ways: (a) individual plant seminars for each plant or company participating in the program; (b) follow-up sessions to help solve special problems, to evaluate progress, and to maintain interest and enthusiasm; and (c) direct contact with top management to evaluate shelf life performance, route returns, relationships with non-owned outlets, and promotion of extra high quality dairy products.
I. EFFECTS OF PROCEDURAL VARIATIONS ON ACCURACY AND PRECISION1
Authors: Schultze W. D. , Smith J. W. , Jasper D. E. , Klastrup O. , Newbould F. H. S. , Postle D. S. , Ullmann W. W.
Published: December 2016

The effects of three changes in the optical equipment used for Direct Microscopic Somatic Cell Count in milk (National Mastitis Council method) on performance of the method have been measured and subjected to statistical analysis of probable significance. Replicate slides of six milk samples were counted by eight technicians among the authors' laboratories. Three levels of cell concentration were represented among the samples. No consistent differences in estimated cell concentration were demonstrated in the comparisons of narrow versus wide reticle band, wide field versus Huyghenian eyepieces, or low (high dry) versus high (oil immersion) magnification. In a few instances within each comparison, individual counters produced markedly different results when the optical equipment was modified. These individual biases were large and consistent with regard to change in objective magnification. No evidence was found to preclude use of wide field eyepieces in performing the DMSCC.
STAPHYLOCOCCUS AUREUS AND STAPHYLOCOCCAL FOOD INTOXICATIONS. A REVIEW
Authors: Minor T. E. , Marth E. H.
Published: December 2016

Staphylococcal food poisoning is strictly an intoxication which is caused by a water-soluble protein called enterotoxin that is secreted by staphylococcal cells, i.e. an exotoxin. After a general discussion of the properties of the enterotoxins, methods and media employed for producing high toxin yields are detailed. Mechanisms whereby these toxins are secreted differ in that enterotoxin A behaves as a primary metabolite and enterotoxin B acts as a secondary metabolite. Several studies on and explanations of the synthesis of enterotoxins are presented. Assay methods for these toxins that are discussed include bioassay techniques and serological procedures. Finally, some general aspects of the epidemiology of staphylococcal intoxications are described.
SPRAY DRIED MILK OF THE SAKHA PLANT
Authors: Taha S. M. , Naguib Kh. , Abd-el-Ghani S.
Published: December 2016

Fifty samples of freshly spray-dried non-fat milk were taken from the Sakha plant. The quality of this powdered milk was assessed by bacteriological, chemical, and physical tests. Bacterial counts showed the following averages per gram; total viable counts, 13 × 106 at 30 C and 6.8 × 106 at 37 C; thermoduric, 1.6 × 106; psychrophilic, 4.5 × 105; non-pathogenic staphylococci, 4 × 105; Group D streptococci, group I comprising Streptococcus faecium, Streptococcus durans and Streptococcus bovis, 5.3 × 105 and group II comprising Streptococcus faecalis and its varieties zymogenes and liquefaciens, 9.3 × 104; and coliforms, 64. × 102. Saccharolytic anaerobes were found in 40% of the samples examined while proteolytic anaerobes and β-hemolytic bacteria were not detected. The chemical and physical tests showed the following averages: 1.9% fat, 0.21% acidity, 3.25% moisture, and 1.1 ml solubility index.
WHAT TESTS USEFULLY PREDICT KEEPING QUALITY OF PERISHABLE FOODS?
Authors: Hankin Lester , Stephens George R.
Published: December 2016

The keeping quality of milk and salad samples is shown to be generally unrelated to standard microbiological and chemical tests. Relatively little of the observed variation in flavor score, assigned to milk samples upon receipt from retail outlets, could be accounted for by microbiological and chemical tests made at the same time. The flavor score given to milks immediately after pasteurization seems to be most useful to predict keeping quality, i.e., the number of days required to attain an unsatisfactory flavor score.
AN EVALUATION OF THE ABNORMAL MILK CONTROL PROGRAM1 RECOMMENDED BY THE INTERSTATE MILK SHIPPERS CONFERENCE (IMS)
Authors: Lawton W. C. , Packard V. S.
Published: December 2016

For this investigation, 2,673 dairy herds supplying milk to the Minneapolis-St. Paul market were divided into three study groups consisting of 681, 684, and 1,308 herds. All milk supplies were analyzed monthly by the catalase test and confirmatory microscopic evaluation was made on all samples showing 20% or higher oxygen. The study groups were treated as follows: Group I producers received no reports of tests made on their milk supplies and no field work was done; Group II producers were sent reports of tests, but no field work was done; Group III received reports of tests and where high somatic cell counts were observed, a fieldman assigned to the project made farm visits, assisted the producer where possible and filed a work sheet report on milking equipment condition and milking practices. Data were collected for slightly under two years, between August, 1969 and February, 1971.

A total of 30,645 catalase determinations was made. Of these, 4,875 ( 15.9%) showed 20% oxygen and higher and 2,084 (6.8%) showed 30% and higher. In the latter group, 368 (1.2% of all samples) were confirmed by the microscopic method at 1.5 million or higher somatic cell count. By study group, the percentages of samples confirmed at 1.5 million or higher somatic cell count (for all catalase tests of 20% or higher) were 1.2, 1.4, and 1.5%, respectively. Using 1.5 million or higher somatic cell count as an actionable level, actionable cases by study group were 11.3, 10.4, and 12.0%, respectively. Lastly, considering three out of five actionable level counts as a basis for suspending permits, the percent of potential suspensions, by study group, were 0.14, 0.73, and 0.91%, respectively.
MANAGING SANITATION PROGRAMS IN THE MEAT INDUSTRY1
Authors: Trollen John W.
Published: December 2016

This paper is predicated on the fact that people are of paramount importance in managing and controlling a sanitation program. The preliminary requirement regarding control of people originates with selection of top management people in the organization to implement the program. This selection of people graduates down through the chain of command to include people in line supervision under which the work force operates. The final group of people to educate and control is the production group. Their habits and work procedures must be maintained and controlled to create sanitary conditions and a clean, wholesome product. People create the unsanitary problems by their very nature. Educated and informed people must correct these problems. Managing and educating people in sanitary work habits, conditions, and procedures will control the sanitation program.
VEGETABLE PROTEIN FOODS–A REVIEW1
Authors: Childers A. B.
Published: December 2016

Vegetable protein foods have become economically important to food processors in the past decade and are gaining wide consumer acceptance. Being a “manufactured” food product, they can be tailored organoleptically and nutritionally to satisfy a wide variety of tastes and needs. Most of the vegetable protein foods use soybeans as a protein source, but other plant proteins are also being incorporated into these foods. By-products resulting from the production of animal protein are being developed into sources of protein concentrates which may be used as protein supplements.