bluuebunny/crossref_metadata_2025_split huggingface dataset:
Stakeholders’ experiences in implementation of rapid changes to the South African prevention of mother-to-child transmission programme
Authors: Chiya Hlolisile W. , Naidoo Joanne R. , Ncama Busisiwe P. 
Published: November 2018

Background: South Africa’s prevention of mother-to-child transmission (PMTCT) of the human immunodeficiency virus (HIV) programme has undergone rapid changes in the last two decades. Initially, the provision of single antiretroviral therapy was based on eligibility criteria in the year 2001, which later changed to combination therapy. This was aimed at preventing mother-to-child transmission of HIV. Since 2015, all pregnant women were eligible for antiretroviral treatment regardless of their CD4 count. Although significant strides were made to reduce mother-to-child transmission of HIV, increased efforts are required to meet UNAIDS targets, World Health Organization (WHO) elimination framework goals and sustainable development goals to eliminate new HIV infections in children and ending the HIV epidemic by 2030.Aim: The aim of the study was to explore healthcare workers’ experiences and patient perceptions of the implementation of rapid changes to the PMTCT programme in four public healthcare facilities.Setting: The study was conducted in the four public healthcare facilities within the two highly HIV-burdened districts of iLembe and eThekwini in KwaZulu-Natal province, South Africa.Methods: This study used a qualitative, exploratory, descriptive study design using interviews and focus group discussions. Participants were selected using purposive sampling. Following verbatim transcription of the data, thematic data analysis was used through data reduction and data display and the emergence of four themes.Results: A total of 61 stakeholders were interviewed. Four major themes emerged: (1) impact of poor health system design, (2) impact of poor communication of changes, (3) contextual factors affecting innovation in healthcare and (4) skill deficit in change management and forward planning.Conclusion: A healthcare system more responsive to the experiences of healthcare workers and pregnant women is required to effectively implement changes in priority programmes.
LACTIC STARTER CULTURE ACTIVITY IN MILK FROM COWS ON PASTURE AND IN MILK FROM COWS ON DRY FEED1
Authors: Claydon T. J. , Fryer H. C. 
Published: November 2018

Lactic starter culture activity in milk from cows on rye pasture and in milk from cows on dry feed was compared, using two cultures widely distributed by commercial laboratories. The milk was pasteurized at 62.5°C. for 30 min. In 16 and 24 hr. at 21°C. one culture developed slightly higher acidities in milk from the pasture cows than in milk from the dry-feed cows, as shown by the means of 8 trials. The differences were statistically significant. On the other hand, the second culture, which showed lower activity in the test milks, developed a higher acidity in the milk from cows on dry feed. The differences at the 16-hr. period were statistically significant.
The total solids content of milk averaged 13.70% from the cows on pasture and 13.20% from those on dry feed. The proteose-peptone content varied but the mean value was about the same for milk from the pasture cows as for that from the dry-feed cows: 2.4 and 2.3 mg./10 ml. milk, respectively. Non-protein nitrogen averaged 4.5 mg./10 ml. milk from cows on pasture and 2.8 mg./10 ml. milk from cows on dry feed.
Although the differences in milk composition might have influenced lactic culture activity, it is considered that the effect of milk from cows on pasture depended on the characteristic of the lactic culture. Such effect appears to be of doubtful practical significance.
PRELIMINARY INCUBATION FOR RAW MILK SAMPLES1
Authors: Johns C. K. 
Published: November 2018

Preliminary incubation (P. I.) encourages the growth of bacterial contaminants, and aids in detecting milks where good cooling masks insanitary production or handling practices.
Evidence is submitted to show the superiority of 55°F. for 18 hours for P. I. Using this procedure, a standard plate count of 200,000/ml. is suggested as a desirable standard to aim for. This would serve to emphasize thorough cleaning along with efficient cooling in the production of quality milk.
THE EFFECT OF SOME SELECTED FACTORS ON THE COOLING OF FOOD UNDER REFRIGERATION1
Authors: Moragne Lenora , Longree Karla , White James C. 
Published: November 2018

The purpose of this investigation was to study the effect on refrigerator temperatures and on cooling times of white sauce placed under refrigeration by using still air and circulated air, by loading the refrigerator with varying amounts of sauce (8, 16, and 32 gal.), by distributing the load in various ways in the refrigerator (4 and 8 batches), and by placing the sauce in the refrigerator at two initial temperatures (140° and 80°F.).
Results indicated that the refrigerator air temperatures and the total cooling times of the sauces were significantly influenced by the variables used in this investigation. When the air was circulated, the air temperature in the refrigerator was drastically reduced and the total cooling times were shortened. The larger total loads of sauce gave longer total cooling times; distribution of the sauce into numerous small batches gave more efficient cooling. When the sauce was pre-cooled the refrigerator air temperatures were lowered and total cooling times were shortened.
PENICILLIN LEVELS IN MILK FOLLOWING PARENTERAL ADMINISTERATION OF PROCAINE PENICILLIN G1
Authors: Vaid M. Yusaf , Prouty C. C. , Shaw A. O. , Watts R. E. 
Published: November 2018

Penicillin levels in milk were determined following the intramuscular administration of two types of procaine penicillin G, the aqueous suspension and the oil base with aluminum monostearate. Three injections of the aqueous suspension type were administered, at intervals of 24 hours, to each of twelve cows. A single injection of the oil base type was given to each of twelve cows. In all instances the dose administered was at the approximate level of 5000 u/lb. of body weight.
Higher concentrations of penicillin were found in the milk from cows receiving the aqueous suspension type. The highest levels for the two types were 0.52 and 0.15 units per ml. respectively. However, penicillin persisted longer in the milk from cows to which the oil base type was administered. Following the use of each type of procaine penicillin G the levels of this drug in the milk from the different cows of the same series varied considerably.
The results of this study indicate a withholding period of at least 60 hours following the last intramuscular injection of procaine penicillin G, aqueous suspension and 108 hours after procaine penicillin G, oil base with aluminum stearate.
HYGIENIC ASPECTS OF MILK AND PAYMENT FOR QUALITY1
Authors: Olson Joseph C. 
Published: November 2018

Each of the characteristics that denotes quality in milk may be influenced by the hygienic or sanitary practices used in the production, processing and distribution of milk. Furthermore, each bears a relationship to either the presence or growth of microorganisms in milk.
Maintenance of the consumer's high regard for milk is essential. High standards of cleanliness within the industry will minimize the hazard of disease transmission through milk and will enhance its esthetic attractiveness. Milk of high sanitary quality and of unimpaired nutritive value will tend to encourage consumption and thereby be to the best interest of the consumer and to the dairy industry as well.
The availability of high quality milk supplies will depend largely upon the operation of effective sanitary control programs. Essential elements of such programs are (a) standards or requirements which must be satisfied, (b) enforcement, (c) education, and (d) compulsory pasteurization. Likewise, proper knowledge of the sources of microorganisms in milk and their control as well as the effect of other milk handling practices, such as developments in refrigeration and transportation, on milk quality are necessary.
Some distinction may be made between the bacteriological quality of raw milk as an indicator of sanitary practices used in its production, and bacteriological quality as an indicator of the suitability of milk for processing. It is clear, however, that production of milk of high sanitary quality and which is suitable for any use can best be accomplished by the application of good sanitary practices throughout all stages of production and transport to point of processing.
Important in the procurement of quality milk is an incentive on the part of producers to produce such milk. A meaningful standard of quality should be set, compliance with which is indicative of significant accomplishment. Recognition of achievement in some tangible form and large enough to be worthwhile must be provided to those who qualify.
Desire for volume of milk on the part of processor, cooperative or independent, at the expense of quality is certain to be a demoralizing influence on the operation of incentive programs.
PHAGOCYTOSIS OF CERTAIN MASTITIS BACTERIA IN COLD MILK1
Authors: Taylor Gilbert , Marshall R. T. , Edmondson J. E. 
Published: November 2018

Summary
This experiment was designed to determine whether reductions in numbers of viable bacteria could be expected due to storage at 40 F in milk containing high numbers of leucocytes. There was a highly significant decrease in viable bacteria due to the storage for 24 hr at 40 F of milk containing from 6.5 to 16 million leucocytes per ml. There were no significant changes in viable count due to continued storage for up to 72 hr. The difference in susceptibility to phagocytosis was not significant for the organisms showing the greatest and the least decreases in count after 24-hr storage. Assays in raw milk using methods described herein appear to be superior to assays in sterile milk.
SOME APPLICATIONS OF PSYCHOLOGICAL PRINCIPLES IN A SANITATION PROGRAM1
Authors: Maxcy R. Burt , Warren Jonathan R. 
Published: November 2018

A sanitation program involves the human element as well as the physical aspects of the environment. Consideration of the human element is within the province of psychology. The development of sanitary standards and, more particularly, their interpretation are influenced by personal characteristics that vary in accordance with the social and psychological development of the individuals involved. The results of psychological research have been applied in many other fields. Well developed techniques from this work are available and can be applied in the field of sanitation.
An approach has been suggested for the use of presently available knowledge and the application of research techniques common in the field of psychology. The results of this work should be helpful in establishing a more constructive sanitation program, selection of competent personnel, training at all levels, and the administration of a going program.
POTENTIAL MICROBIAL CONTAMINANTS FROM DAIRY EQUIPMENT WITH AUTOMATED CIRCULATION CLEANING1
Authors: Maxcy R. B. 
Published: November 2018

Summary
Dairy equipment with automated circulation cleaning was studied to determine the extent and nature of the microorganisms contributing contamination to the products being processed. When automated dairy equipment was cleaned within the standards of acceptable levels of sanitation, the microorganisms remaining for growth and subsequent contamination of milk were relatively few but represented a heterogeneous lot. Micrococci and Gram positive sporeforming rods were most numerous and were found throughout the plant. Other Gram positive rods were quite common in the equipment handling pasteurized products. Gram negative rods account for only a small percentage of the numbers of organisms associated with the contamination of equipment.
GROWTH RATE OF COLIFORM ORGANISMS IN COTTAGE CHEESE AND RECONSTITUTED NONFAT DRY MILK1
Authors: Skelton W. R. , Harmon L. G. 
Published: November 2018

Summary
The objective of this study was to determine the population trends of representative strains of Escherichia coli and Aerobacter aerogenes in cottage cheese and reconstituted nonfat dry milk (skim milk). Inoculated milk samples were stored at 32, 39, 50 and 90 F for a maximum of 130, 76, 119, and 11 days, respectively. The inoculated cheese samples were stored at 39, 50 and 55 F for 80 days. In milk at 50 F the generation time of E. coli during the logarithmic growth phase varied from 516 to 642 minutes and at 90 F the generation time varied from 33 to 39 minutes, respectively. The corresponding generation times for A. aerogenes were 540 to 648 minutes and 29 to 33 minutes. Both coliform species decreased in population at 32 and 39 F and the decrease was greater at 39 F.
In cottage cheese the population of both coliform species increased at 55 F and decreased at 39 F, but at 50 F the numbers of E. coli increased while those of A. aerogenes decreased. During the first five days at 55 F, the generation times of E. coli averaged 31.4 hours while A. aerogenes averaged 32.8 hours. At 50 F the generation time of E. coli averaged 48.2 hours.
SOME FACTORS WHICH GOVERN PLAQUE FORMATION BY LACTIC STREPTOCOCCAL BACTERIOPHAGE.
Authors: Mikolajcik E. M. 
Published: November 2018

Summary
A study was conducted of factors which may influence the accuracy of the plaque count obtained by the double-agar layer method as applied to lactic streptococcal bacteriophage. Host cell cultural media were skimmilk or hydrolyzed milk protein broth (Sobol's). Streptococcus lactis strains ML3, C10, C2 and Streptococcus cremoris strains C3, KH, R1, US3 and the homologous bacteriophages were used. Plaque formation on Trypticase Soy Agar was generally enhanced by: (a) modification of the cultural media or the seed layer agar by the addition of CaCl2, phenylalanine, proline, riboflavin, niacin, calcium pantothenate, and biotin; (b) using a six-hr culture of host cells rather than cells incubated for 18 or 24 hr; and (c) selection of the proper serial transfer system for reactivating the host cells from a frozen or lyophilized state. Sobol's broth yielded lower plaque counts than skimmilk irrespective of the modifications used. Responses to plaque enhancement factors were influenced by species and strain differences of S. lactis and S. cremoris. In general, strains of S. cremoris had a more exacting requirement for calcium, media enrichment, and length of incubation of host cells than S. lactis strains.
THE QUANTIFICATION OF SALMONELLAE IN FOODS BY USING THE LACTOSE PRE-ENRICHMENT METHOD OF NORTH
Authors: Hall Herbert E. , Brown David F. , Angelotti Robert 
Published: November 2018

Summary
The lactose pre-enrichment technique of North (8) modified only in the amount of original specimen (60 g as compared with 34 g) and of diluent (540 ml as compared with 406 ml) has been successfully employed to isolate and enumerate salmonellae in foods. Quantitative studies using laboratory-prepared chicken pie filling indicate that excellent recovery in the range of four to hundreds of thousands of salmonellae per 100 g of food can be obtained. The technique is excessively cumbersome for the quantification of large numbers (hundreds per g) of salmonellae, but excellently adapted to the detection and quantification of smaller concentrations. The specificity of the method was maintained in the presence of natural food flora and of additions of relatively large numbers of organisms frequently associated with food. None of the natural food constituents used in the study affected the sensitivity or specificity of the method.
PENICILLACTIA FOLLOWING INTRAMUSCULAR ADMINISTRATION OF PENICILLINS1,2
Authors: Schipper I. A. , Filipovs D. , Ebeltoft H. 
Published: November 2018

Summary
Five penicillin preparations (G crystalline penicillin of potassium, sodium, benzathine, procaine and diethylaminoethylester hydriodide – DAEEH –) were administered to lactating cows at three, six and nine million unit dosages. The penicillins were in aqueous, peanut oil, sesame oil, and peanut oil with two percent aluminum monostearate (PAM) vehicles. DAEEH penicillin appeared in the milk at the highest concentration and benzathine penicillin was detectable in the milk for the longest period of all penicillins investigated. It would appear the DAEEH penicillin would be the penicillin of choice for mastitis medication in that high levels were obtained soon following administration and that this penicillin was adulterating milk for 48 hr only following administration. Aqueous and peanut oil vehicles provided the highest concentration of penicillin for the longest post-administration period. There was extensive variation in milk concentration of penicillin between cows and for the same cow upon repeat administrations. The concentration and duration of penicillactia following various dosage levels was comparable with the dosages given. Repeat administrations within 24 hr of the initial administration resulted in higher penicillin levels and extended the period of penicillactia. No definite relationship was demonstrated between milk production or stages of lactation and penicillin concentration in milk.
THE EFFECTS OF PROCESSING AND STORAGE OF DAIRY PRODUCTS ON CHLORINATED INSECTICIDE RESIDUES
Authors: Langlois B. E. , Liska B. J. , Hill D. L. 
Published: November 2018

Summary
The effects of processing and storage of butter, ice cream, Swiss-type cheese, condensed milk, and dry whole milk powder manufactured from milk containing dieldrin, endrin, heptachlor, and dieldrin and heptachlor in combination were studied. There was loss of heptachlor epoxide and dieldrin during condensing and loss of all insecticides studied during spray and drum drying. Butter and cheese in most cases contained less insecticide than the raw milk on a fat basis, because some insecticide separated into the skimmilk and whey. The rest of the finished products contained essentially the same amount of residue as the raw milk when expressed on a fat basis.
SOURCES OF AIR-BORNE MICROORGANISMS IN FOOD PROCESSING AREAS–DRAINS1,2
Authors: Heldman D. R. , Hedrick T. I. , Hall C. W. 
Published: November 2018

Summary
The extent to which food plant air may be contaminated with microorganisms from flooding floor drains has been investigated. Results indicate that bacteria counts obtained during flooding may be as high as 140 per ft3 in areas where normal counts are usually less than 10 per ft3. The air-borne yeast and mold contributions due to flooding were about 6 per ft3 compared to a background of 1 per ft3, and about 12 per ft3 compared to background counts of 4 per ft3, respectively. By continuous intermittent flooding, the amount of contamination due to flooding decreases. However, if the drain sets without flooding for a period of one hour, the contribution may be as great as during the first flooding of the day. Results indicated that application of about 5 gallons of a 800 ppm chlorine sanitizer would provide a significant reduction in contribution. A maximum reduction of 87 percent was obtained using a sanitizer concentration of 5000 ppm.
ENGINEERING ASPECTS OF MILKING MACHINE RESEARCH
Authors: Guest R. W. , Shepardson E. Stanley , Townsend James S. 
Published: November 2018

Summary
Research was undertaken to learn more precisely the physical aspects of mechanical milking. Attempts to measure the instantaneous flow rate have not been successful. A technique to measure precisely the vacuum at the teat end was developed and several measurements made. The work indicates previous assumptions regarding teat end pressures may have been in error. Limited work to date indicates a need for continuing efforts.
BACTERIAL COURTS OF PREPACKAGED, FROZEN AND UNFROZEN PORK AND VEAL CUTLETS – BREADED AND UNBREADED1
Authors: Miller W. A. 
Published: November 2018

Summary
Eleven different brands (93 packages) of frozen and unfrozen (breaded and unbreaded) pork and veal cutlets were purchased during 12 months from 4 large volume stores. Initial bacterial counts ranged from 15,000 to 25 million per g. Samples taken from 62 packages of frozen pork and veal cutlets and stored at 2 to 3 C for 3 to 4 days showed bacterial populations varying from 400,000 to more than 6 billion per g. The average of the median counts of all brands was 64 million. In samples from the 62 packages stored 7 days at 2 to 3 C, the average of the median counts from all brands was 1.8 billion per g, or a 28-fold increase in the bacterial count during 3 to 4 extra days of storage. Obvious spoilage was much greater in the 7 day samples. Obvious spoilage (odor, sliminess) was greater in 31 stored samples of unfrozen pork cutlets compared with previously frozen pork and veal stored similarly, i.e., at 2 to 5 C.
THE RELATIONSHIP BETWEEN ENTEROCOCCUS, COLIFORM AND YEAST AND MOLD COUNTS IN BUTTER1
Authors: Saraswat D. S. , Reinbold G. W. , Clark W. S. 
Published: November 2018

Summary
Examination of butter churned from inoculated cream, line-run cream and butter samples and 486 commercially manufactured butter samples indicated the merit of the enterococcus count for microbiological sanitary control of butter manufacturing. Enterococci are known to be frequent contaminants in Iowa creameries. They are not resistant to the pasteurization commonly employed for cream used in butter-making, but are more resistant to salting, freezing and the microenvironment of butter than are coliform bacteria. Provided that Citrate Azide agar is used as the selective medium for enumeration, a standard of not more than 10 enterococci/ml for properly manufactured butter is proposed.
GROWTH OF CERTAIN PSYCHROPHILIC BACTERIA IN PASTEURIZED MILK AS INFLUENCED BY PREVIOUS EXCESSIVE PSYCHROPHILIC GROWTH IN THE RAW MILK
Authors: Overcast W. W. , Adams George A. 
Published: November 2018

Summary
The effect of excessive psychrophilic bacterial growth in raw milk on the growth of psychrophilic bacteria reintroduced into the milk after pasteurization was studied. The results indicated that excessive psychrophilic growth in raw milk had a stimulatory effect on the ability of Brevi. lipolyticum and a psychrophilic isolate to initiate growth after pasteurization and grow more rapidly than in the normal pasteurized milk for one or two days, the effect becoming slightly but insignificantly inhibitory by the end of three or four days. The effect was inhibitory on the growth of P. fragi after one, two, three and four days in pasteurized milk. There was a slight but insignificant stimulatory effect on the growth of P. fluorescens in pasteurized milk in four days. Analysis of the means of the logarithms of the psychrophilic counts in each series of trials on the fourth day after inoculation indicated a slight inhibitory effect on growth from excessive pre-pasteurization psychrophilic growth. However, this effect was not pronounced enough to be statistically significant.
THE INFLUENCE OF THE WORKING FACTOR AND CELL CONTENT ON THE PRECISION OF MICROSCOPIC COUNTS OF MILK SOMATIC CELLS1
Authors: Schneider R. , Jasper D. E. 
Published: November 2018

Summary
Variations in precision of the Breed method for cell counts in milk were investigated by utilizing different working factors (WF) for the same smear and by using the same WF over a major portion of the probable cell count range. A significant inverse relationship was found between precision and the WF. With a constant WF on the other hand, the precision of the count increased very significantly as the actual cell count increased. Formulas showing the relationship between the expected high and low for any given cell count were computed via the least squares method for a WF of 20,000. Evidence was presented that a WF of 5,000 or below would be necessary when a good estimate of cell content is important.