bluuebunny/crossref_metadata_2025_split huggingface dataset:
POLYMYXIN-COAGULASE-MANNITOL-AGAR
Authors: Lee J. S. , Orth D. S. , Anderson A. W. 
Published: December 2016

Polymyxin-Coagulase-Mannitol-Agar (PCMA) was compared with three other selective media for the ability to rapidly isolate coagulase-positive staphylococci from frozen shrimp. When spread plating was used, PCMA recovered higher numbers of coagulase-positive staphylococci than did Vogel and Johnson Agar, Staphylococcus Medium No. 110 with 0.75 mM sodium azide, and Trypticase Soy Agar with 10% NaCl. PCMA allowed identification of coagulase-positive staphylococci within 24 hr; whereas, the other selective media required 48 hr for growth plus 24 hr for confirmation of identity of the coagulase-positive staphylococci.
Cross-replica-plating was used to compare the effectiveness of the four selective media studied. In general, PCMA allowed fewer total number of colonies to develop than did the other selective media, but a greater percentage of the colonies that developed on PCMA were coagulase-positive staphylococci.
THE RELATIVE EFFECTIVENESS OF 8-HYDROXYQUINOLINE SULFATE AND ALKYL DIMETHYL BENZYL AMMONIUM CHLORIDE IN THE THE STABILIZATION OF AEROSPACE FOOD WASTE1
Authors: Bourland C. T. , Huber C. S. , Heidelbaugh N. D. 
Published: December 2016

The relative effectiveness of 8-hydroxyquinoline sulfate and alkyl dimethyl benzyl ammonium chloride (a quaternary ammonium compound) were compared for their ability to prevent growth of microorganisms in aerospace food waste. Alkyl dimethyl benzyl ammonium chloride and 8-hydroxyquinoline sulfate were added to samples of banana pudding, chicken salad, cocoa, orange drink, and non-fat milk at concentrations ranging from 0.1 to 4%. The rehydrated foods containing the microstatic agents were incubated at 23 C for 60 days.
Microbiological analyses were performed on aliquots which were withdrawn at various intervals. Aliquots were analyzed for total aerobic count, coliforms, yeasts, and molds. No growth was observed in samples containing 8-hydroxyquinoline sulfate in concentrations &gt;1% and stored at 23 C. Coliforms, yeasts, and molds were not detected in the initial food or during the storage period. Research toward a food waste stabilization system which would prevent growth by decreasing the water activity is recommended.
CLOSTRIDIUM PERFRINGENS ENTEROTOXIN1
Authors: Hauschild A. H. W. 
Published: December 2016

Clostridium perfringens type A food poisoning is caused by ingestion of food contaminated with large numbers of C. perfringens cells. The cells multiply and sporulate in the intestine and produce an enterotoxin in situ. The enterotoxin is released upon cell lysis and causes increased capillary permeability, vasodilation, and excess fluid movement into the intestinal lumen resulting in diarrhea.
Purified C. perfringens enterotoxin has a UV absorption spectrum characteristic for proteins, and is essentially free of nucleic acids, lipids, and reducing sugars. Its apparent molecular weight is 36,000 ± 4,000, its Stokes radius 2.6 nm, and its isoelectric point pH 4.3. Its specific toxicity is about 2,000 mouse MLD/mg N.
CHANGING PATTERNS IN FOOD PRODUCTION AND PROCESSING
Authors: Calbert Harold E. 
Published: December 2016

With the exception of meat packing plants the trend is to fewer but larger production and processing units. Meat packing plants are becoming smaller but more specialized. The broiler industry is producing about 3 billion birds per year. Ten percent of this production is marketed as the ready-to-eat product.
Per capita consumption of most dairy products except cheese and fluid nonfat and low-fat milks is declining. Milk cow numbers will drop to about 11.5 million by 1975 when the nation's annual milk production will be about 114 billion lb. Milk production per cow will continue to increase. There are about 400,000 dairy farms in the U.S. at present compared to 2 million 20 years ago. Large regional milk marketing associations are being organized. Within a few years they will market about 80% of the nation's milk supply. Imitations will continue to plague the dairy industry, but new uses will be found for milk constituents as ingredients in other foods.
Consumption of fresh fruits and vegetables is declining with an increase in per capita consumption of frozen and processed products. Winter production of fresh products for the U.S. market is shifting to Mexico. Unless production of a fruit or vegetable can be completely mechanized, the variety will disappear from the retail market.
High lysine corn has not had good acceptance as a human food. New rice varieties offer hopes for increasing human food supplies. However, their production requires liberal amounts of fertilizer and different farming practices.
New foods will be developed using a combination of plant and animal ingredients. The food industry must find new methods to reduce and handle liquid and solid wastes and must exercise greater control and discretion in the use of agricultural chemicals.
IV. PROTEOLYTIC ACTIVITY1
Authors: Angeles Antonieta Gaddi , Marth E. H. 
Published: December 2016

Three methods were examined for their suitability to measure proteolysis brought about by microbial activity in soymilk. The Anson (or Hull) method, a colorimetric measurement of tyrosine and tryptophan, was not able to measure changes detectable by other methods and hence did not appear applicable for this work. Determination of non-protein nitrogen (NPN) to follow proteolytic changes in soymilk was feasible but was time- and labor-consuming. Dye-binding methods were found most workable.
Lactobacillus delbrueckii and Streptococcus thermophilus exhibited proteolytic activity in soymilk but Lactobacillus casei did not. Two other microorganisms, Bacillus cereus and Micrococcus conglomeratus, and rennet were comparatively more proteolytic in soymilk than the lactic cultures.
USE OF YEAST BETA-GALACTOSIDASE IN MILK AND MILK PRODUCTS1
Authors: Wendorff W. L. , Amundson C. H. , Olson N. F. , Garver J. C. 
Published: December 2016

Experiments were carried out to study factors affecting the enzyme activity of β-galactosidase of Saccharomyces fragilis NRRL Y-1109 in milk products. Both the type of lactose-containing substrates and their method of preparation greatly affected β-galactosidase activity. Lactose in an aqueous solution was hydrolyzed more easily than it was in milk products. Of milk products tested, whey was the best substrate for the enzyme. Milk solids, other than lactose, exhibited some inhibitory effect on hydrolysis of lactose by the S. fragilis β-galactosidase. The maximum rate of hydrolysis in milk products was obtained when milk or whey was fortified with 0.1 M potassium sulfate and 10−4 M manganese chloride.
Nonfat dry milk and whey powders, in which portions of the lactose were hydrolyzed to simple sugars, were prepared. These products were of good flavor, appearance, and stability.
CHARACTERIZATION OF BETA-GALACTOSIDASE FROM SACCHAROMYCES FRAGILIS1
Authors: Wendorff W. L. , Amundson C. H. 
Published: December 2016

Studies were made on physical and chemical characteristics of β-galactosidase in cell-free extracts of Saccharomyces fragilis Y-1109. The enzyme was stable at pH 6.0–7.0. When frozen in buffer solution, it was stable for more than 3 months but at 51 C, it lost 96% of the activity in 10 min. The optimum pH for lactose hydrolysis at 37 C was 6.5.
The enzyme was activated by K+ while Mn++ served as the cofactor for the enzyme. Manganese appeared to be important in maintaining the integrity of the secondary and tertiary structure of the enzyme molecule. Inactivation of the enzyme by urea indicated the importance of secondary and tertiary structure in the enzymatic function of the yeast β-galactosidase.
Beta-galactosidase appeared to be a sulfhydryl enzyme since heavy metals, p-chloromercuribenzoate, and iodoacetate inhibited the enzyme. Cysteine and galactose were competitive inhibitors of the enzyme, whereas glucose and various amines were non-competitive inhibitors.
PRODUCTION OF AFLATOXIN IN PRE-PACKAGED LUNCHEON MEAT AND CHEESE AT REFRIGERATOR TEMPERATURES1
Authors: Oldham L. S. , Oehme F. W. , Kelley D. C. 
Published: December 2016

Information is lacking on the ability of the common mold contaminant, Aspergillus flavus, to grow and produce aflatoxin in perishable foods at normal refrigerator temperatures. Because of public health interests we investigated the possibility of certain perishable foods contaminated with the mold developing an aflatoxin concentration under conditions of refrigeration.
Cheddar cheese and luncheon-meat samples were inoculated with A. flavus ATCC 15517 and were refrigerated for 12 days at 4.4 or 7.2 C or incubated at 25 C for 12 days, Uninoculated cheese and meat samples were handled in the same manner. All samples were quantitatively analyzed by thin-layer chromatography for presence of aflatoxin.
All samples; except those inoculated and incubated at 25 C, were negative for aflatoxin production. This indicated the mold would, not produce detectable aflatoxin in the tested foods when kept at normal refrigeration temperatures for 12 days.
TEMPERATURE PROFILES IN HOLDING TUBES OF MILK AND EGG PASTEURIZERS
Authors: Dickerson R. W. , Read R. B. 
Published: December 2016

Product temperatures in a cross-section of the holding tube of milk and egg pasteurizers are required to be within 1 F, and this condition is assumed to be met when tube diameter is &lt; 7 inches and product velocity is at least 1 ft/sec. Because of the viscous nature of some milk products and most egg products, the 1 F requirement might not be met, and therefore product temperatures were measured at the entrance and exit cross-sections of both milk and egg holding tubes.
Product temperatures were measured with 0.010-inch-diameter thermocouples and a 24-point recorder. With the pasteurizer operating with product in forward flow, holding tube temperatures were monitored for about 0.5 hr. Except for condensed skimmilk, milk product temperatures in a cross-section did not vary by more than 0.8 F. Although the temperature variation of condensed skimmilk exceeded the 1 F requirement, it was within 2 F. For plain yolk and for salted yolk (10% salt by weight) the variation within a cross-section was 1.2 and 4.8 F respectively. The variation for the other egg products was &lt; 1 F.
THE PHOSPHATE STORY1
Authors: Weber Calvin E. 
Published: December 2016

This paper summarizes information relative to phosphates, detergents and eutrophication; the problem, concerns, and differences of opinion; and the alternatives to phosphates in detergents and their problems. There is evidence that phosphates contribute to eutrophication, yet there is other evidence that indicates that carbon, nitrogen, or other nutrients are the critical factors. There are alternatives to phosphates in detergents and alternatives to removal of phosphates from detergents. There are wastewater treatment methods available and being developed to remove phosphates from wastewaters. Some are concerned that replacement of phosphates in detergents with other material will create more serious pollution than phosphorous or will create hazards to health. Legislation has been passed in various governmental jurisdictions to control the phosphate content in detergents or to ban their use in detergents.
If phosphorous is the cause of accelerated eutrophication, then removal of phosphates from detergents will not be sufficient. It will be necessary to apply phosphate removal processes to wastewater treatment facilities to remove from the wastewater effluent, phosphates produced by other sources. In any event, if such technology can reduce the phosphorous levels below the minimum for massive algal growth, the eutrophication process will continue because of the presence of natural phosphorous or otherwise existing phosphorous in the water.
EVALUATION OF METHODS FOR DETECTION OF COLIFORM BACTERIA IN RAW MILK1
Authors: de A. Moura Fé Jose , Nelson F. Eugene 
Published: December 2016

Estimates of populations of “total” coliform bacteria in raw mi1k were quantitatively essentially the same when Violet Red Bile agar incubated at 32 C and Lauryl Sulfate Tryptose Broth incubated at 37 C were used. Qualitatively, LST tended to favor recovery of a greater proportion of Aerobaoter aerogenes and IMViC-irregular types. Of the 46 isolates that produced ropiness, 35 were recovered from LST.
Escherichia coli populations, as determined on EC medium incubated at 44.5 C, showed no constant relationship to total coliform population. Summer samples contained not only greater numbers of E. coli but also these organisms constituted a greater proportion of the coliform population.
BETTER UTILIZATION OF FISHERY PRODUCTS THROUGH IMPROVED AND NEW HANDLING AND PROCESSING CONCEPTS1
Authors: Groninger Herman S. 
Published: December 2016

Some of the recent developments of our laboratory include: (a) CO2 in refrigerated seawater (RSW) as a preservative; (b) separation of crabmeat from shell by centrifuge; and (c) separation of meat from skin and bones by machine.
(a) Addition of CO2 to the conventional RSW system, which is used aboard the vessel and at processing plants ashore, results in a system with the advantage of inhibition of microbial growth when compared to the original system. The CO2 in RSW system has been shown to be effective in maintaining the quality of salmon, rockfish, halibut, and shrimp, at higher levels than the conventional RSW system or ice.
(b) Through use of a method involving centrifugation, it has been demonstrated that up to 15–20% of crab waste can be recovered as crabmeat. Separation of crabmeat from shell by a machine specifically designed for this purpose is being evaluated currently.
(c) By machine separation, it has been shown that yields of edible flesh up to 49% and 46% can be achieved for Pacific hake and silvergray rockfish, respectively. Of the many possible uses of machine-separated flesh, our laboratory has demonstrated that this raw material can be used to prepare products such as spreads and modified protein and protein isolates.
BACTERIOLOGICAL QUALITY AND OCCURRENCE OF VIBRIOS IN DUNGENESS CRABMEAT IN OREGON PROCESSING PLANTS AND MARKETS1
Authors: Allen Evelyn C. , Woodburn Margy 
Published: December 2016

Dungeness crabmeat samples from Oregon processors and retail markets were analyzed for Vibrio parahaemolyticus, numbers of fecal streptococci, and aerobic total plate count. Samples were collected from three crab processors during one commercial season from the following points along the processing line: (a) raw, whole crabs; (b) cooked, cooled crabs; (c) picked crabmeat; (d) brined, or brined and inspected crabmeat; and (e) to-be-packed crabmeat.
Five of 31 samples of crabmeat from Oregon retail markets and 4 of 75 crabmeat samples from Oregon processors were positive for halophilic vibrios. Positive samples from processors were raw crabmeat and picked crabmeat. Biochemical characteristics of the isolates from only one of these, a raw sample, closely resembled the biochemical characteristics of known V. parahaemolyticus cultures. The remainder of the isolates were other halophilic vibrios.
The numbers of fecal streptococci in crabmeat from both processors and retail markets were generally within the guideline of &lt; 1000 organisms per gram of crabmeat. The median aerobic total plate count of 1.2 × 108 organisms per gram for the crabmeat samples from retail markets was above the limit of 100,000 organisms per gram established by New York City and used elsewhere. The median plate count of to-be-packed crabmeat from processors remained within this limit.
AEROBIC MICROBIAL FLORA OF SMOKED SALMON1
Authors: Lee J. S. , Pfeifer D. K. 
Published: December 2016

Aerobic microbial flora, moisture, and NaCl contents of smoked salmon samples, obtained from retail outlets along the roast of the Pacific Northwest, were examined. The microbial loads ranged from 1.3 × 102 to 2.2 × 106. The moisture level were from 48 to 64%, and the water phase salts from 3.2 to 8.2. Regularly recoverable microorganisms in most samples were gram-positive cocci. They were either mostly staphylococci micrococci, depending on the sample. Bacillus, Pseudomonas, and yeasts were predominant in some samples.
The gram-positive cocci were able to grow in 10 to 25% NaCl, but the majority of them did not multiply at 4 C and were readily inactivated by mild heat (D52C of 1.5 to 47.9 min).
COOLING RATES OF FOODS
Authors: Dickerson R. W. , Read R. B. 
Published: December 2016

Rapid cooling is essential to prevent multiplication of microorganisms in potentially hazardous foods. This requirement is frequently not met with viscous foods in large containers. The time required to cool an 8-gal container of white sauce from 105 to 57 F was 25 hr. Similarly, a 14-gal container of beef stew required 84 hr to cool from 115 to 50 F. Under some conditions, cooling times are directly proportional to the square of the shortest dimension of the food sample. For example, if the shortest dimension is doubled, cooling times are increased by a factor of four.
The effect of most plastic containers on cooling rates of foods is generally insignificant. Thermal properties of polyethylene, nylon, and Teflon are similar to thermal properties of foods, and a 1/8-inch-thick container will have about the same effect as an additional 1/8-inch thickness of the food. Polystyrene, however, has a very low thermal conductivity and will significantly delay cooling of most foods.
EFFECT OF TEMPERATURE AND pH ON GROWTH AND ENTEROTOXIN PRODUCTION BY STAPHYLOCOCCUS AUREUS1
Authors: Scheusner D. L. , Hood L. L. , Harmon L. G. 
Published: December 2016

Four strains of Staphylococcus aureus producing enterotoxin types A, B, C, and D were inoculated into buffered Brain Heart Infusion (BHI) broth at a concentration of 106 cells/ml and incubated with agitation at temperatures ranging from 7 to 50 C for intervals extending to 4 weeks. At 45 C, strains 265 (type A), 493 (type C), and 315 (type D) grew and produced enterotoxin, but there was a rapid decrease in viable cells and no enterotoxin produced by strain 243 (type B). In the range of 19 to 39 C, all strains grew and produced enterotoxin. At 13 C, strains 265, 243, and 493 grew but only strain 243 produced enterotoxin. Strain 315 did not grow at 13 C and none of the strains grew at 7 or 50 C. The population of S. aureus varied from 1.3 × 107 to 5.5 × 108 cells/ml when enterotoxin was first detected.
S. aureus strain 243 was inoculated at a concentration of 108 cells/ml into BHI broth with and without 0.2 M sodium phosphate buffer and incubated at 37 C for time intervals extending to 172 hr. The initial pH of the broth was adjusted to various values from 3.62 to 9.84. Growth occurred when the initial pH of the broth was 4.96 to 9.02 and a slight increase in population was noted at pH 4.76 and 9.40. Production of detectable amounts of enterotoxin was restricted to pH 5.15 to 9.02. Detectable enterotoxin was produced in 4 to 6 hr in non-buffered broth, but a minimum of 9 hr was required in buffered broth.
USE OF THIOLATED AMINOETHYL CELLULOSE TO REMOVE MERCURY BOUND TO SOLUBILIZED FISH PROTEIN
Authors: Lee S. Y. , Richardson T. 
Published: December 2016

Aminoethyl cellulose (AEC) was thiolated with S-acetylmercaptosuccinic anhydride. The S-acetyl protective groups were removed at pH 11.5 to yield thiolated aminoethyl cellulose (TAEC) preparations with 0.077 to 0.109 × 10−3 mole SH per g TAEC. TAEC bound approximately 0.1 × 10−3 mole of p-mercuribenzoate/g.
Mercury was removed from fish protein by stirring solubilized tuna fish protein concentrate with TAEC at pH values from 6 to 11. The fish protein was solubilized by either a high temperature, high pH process, or by succinylation. The amount of mercury removed was pH dependent, being maximal at pH values 6.4 and 9. Under reducing conditions, that is, TAEC treated with dithiothreitol, and the mercury removed under nitrogen, 80% removal from a 2% protein solution at pH 7 was achieved. Srafion NMRR, a commercial chelator for dissolved organic and inorganic mercuric salts, was ineffective in removing mercury from soluble fish protein concentrate.
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 Salmonella typhimurium was dispensed into epoxy-lined aerosol cans. Twenty-five volatile compounds were then individually added to the cans to yield or non-volatile compounds were then individually added to the cans to yield final concentrations of 1, 10, 100, and 1000 ppm of each compound. Compounds tested 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.
Shorter chain fatty acids generally inhibited S. typhimurium more than did longer chain acids. At 10 ppm formic acid was most effective of those tested and at 1 ppm fatty acids were generally not inhibitory. Formaldehyde and glyoxal were more inhibitory than acetaldehyde and propionaldehyde. Diacetyl was most effective of the three ketones tested. Low concentrations of acetone or 2-butaoone sometimes enhanced growth of S. typhimurium. Acetonitrile at all concentrations tested significantly inhibited S. typhimurium during the terminal stages of incubation. Ether (10 ppm), chloroform (10 ppm), ethylenedichloride (100 ppm), and methylsulfone (100 ppm) generally caused significant reduction in growth of S. typhimurium. Ethanethiol was more detrimental to growth of S. typhimurium than were methylsulfide or methanethiol; amines were more inhibitory than alcohols.
Histamine and Tyramine Content of Meat Products
Authors: RICE S. , EITENMILLER R. R. , KOEHLER P. E. 
Published: December 2016

A survey was conducted to determine the histamine and tyramine contents of a variety of meat products. Histamine was found in all products at concentrations only slightly greater than one would expect from normal physiological amounts found in muscle. Semi-dry sausage products contained an average histamine concentration of 3.59 μg/g compared to an average of 2.87 μg/g in dry sausages. Country-cured hams averaged 1.69 μg histamine/g. Emulsion type products contained slightly less histamine than the fermented sausages. Braunschweiger, an exception, contained 3.6 μg histamine/g but would be expected to contain more histamine than other emulsion-type products because of its liver content. Data indicate that histamine is not formed to an appreciable extent in these meat products under normal processing conditions.
Detectable amounts of tyramine were found in 71% of the sausages and in 39% of semi-dry sausages. Tyramine was not detected in country-cured ham. Average tyramine concentrations were 244 and 85.8 μg/g in the dry and semi-dry sausages, respectively. The greatest tyramine concentration found in this study was 1237 μg/g in a Genoa salami. It is apparent that sufficient tyramine can occur in ripened sausages to be troublesome to tyramine-susceptible individuals.