bluuebunny/crossref_metadata_2025_split huggingface dataset:
T and B Cell Markers in Dried Blood Spots of Neonates with Congenital Cytomegalovirus Infection: B Cell Numbers at Birth Are Associated with Long-Term Outcomes
Authors: Rovito Roberta , Korndewal Marjolein J. , van Zelm Menno C. , Ziagkos Dimitrios , Wessels Els , van der Burg Mirjam , Kroes Aloys C. M. , Langerak Anton W. , Vossen Ann C. T. M. 
Published: December 2016

Abstract
Congenital CMV infection (cCMV) is the most common congenital infection that can cause long-term impairment (LTI). The pathogenesis of LTI is not completely understood. Fetal immunity may play a role in controlling the infection and preventing LTI, although immune activation may also contribute to fetal immunopathology. In this study, we analyzed various molecular markers of T and B cell numbers in neonatal dried blood spots of 99 children with cCMV and 54 children without cCMV: δRec-ψJα signal joints on TCR excision circles, intron recombination signal sequence k-deleting element signal joints on Igκ-deleting recombination excision circles, genomic intron recombination signal sequence k-deleting element coding joint, genomic Vδ1-Jδ1, and Vδ2-Jδ1 rearrangements. Of this cohort, clinical symptoms at birth and LTI at 6 y of age were recorded. Neonates with cCMV had fewer TCR excision circles in their blood than non-infected controls. Furthermore, cCMV infection was associated with increased numbers of γδ T cells and B cells, and these numbers were positively correlated with CMV viral load in the dried blood spots. Infected children with a better long-term outcome had higher numbers of B cells at birth than those who developed LTI; no difference in B cell replication was observed. The potential protective role of B cells in controlling cCMV-related disease and the clinical value of this marker as a predictor of long-term outcome merit further evaluation.
Curriculum design in theology and development: Human agency and the prophetic role of the church
Authors: Haddad Beverley 
Published: December 2016

The field of theology and development is a relatively new sub-discipline within theological studies in Africa. The first formal post-graduate programme was introduced at the University of KwaZulu-Natal, Pietermaritzburg, South Africa during the mid-1990s. In the early years it was known as the Leadership and Development programme and since 2000, as the Theology and Development programme. Over the past twenty years, this programme has graduated over 160 BTh Honours, 100 MTh, and 15 PhD students. This article outlines the history of the programme, addresses its ideological orientation, its pedagogical commitments and preferences in curriculum design. It further argues that theological reflection on “development” must seek to understand the prophetic role of the church in responding to the complexities of the social issues facing the African continent. Key to this discussion is the contested nature of “development” and the need for theological perspectives to engage this contestation through a social analysis of the global structures of injustice. This requires an engagement with the social sciences. It is this engagement of the social sciences with theological reflection, the essay argues, that has enabled the students who have graduated from the Theology and Development Programme at the University of KwaZulu-Natal to assist the church and faith-based organisations to become effective agents of social transformation.
THE CHARACTERIZATION OF FECAL STREPTOCOCCI
Authors: Tilton Richard C. , Litsky Warren 
Published: December 2016

Summary
Fecal streptococci were isolated from human and animal feces and frozen meat and poultry pies. Organisms from these sources could be classified in three major groups: Streptococcus faecalis, Streptococcus faecium, and Streptococcus bovis. Attempts to relate the presence of such organisms to their fecal source using the heat-tellurite test were unsuccessful. A positive correlation was noted between the ability of these organisms to reduce tetrazolium and tellurite and their fecal source.
BACTERIA AND YEAST COUNTS OF PREPACKAGED, SLICED, CURED BACON, AND SLICED, FRESH SIDE PORK1
Authors: Miller William A. 
Published: December 2016

Summary
Initial counts of 161 packages (21 brands) of sliced, cured bacon (yeasts and bacteria combined) ranged from &lt;1,000 to 30 million per cm2. After 3 to 14 days at 3 to 6 C counts ranged from &lt;1,000 to 650 million per cm2. Brand F showed the highest counts, and numerous small yeast colonies were seen on the lean. Abnormal odors and sliminess were observed in some samples. Initial bacterial counts on sliced, fresh side pork (53 packages, 2 brands, 2 stores) varied from &lt;1,000 to 25 million per cm2. Species of Pseudomonas and Achromobacter dominated and counts were higher in packages from Store A, rising to 1 billion per cm2 in 6 to 7 days at 6 C.
STARTER CULTURES FOR CHEDDAR CHEESE1,2,3
Authors: Vedamuthu E. R. , Reinbold G. W. 
Published: December 2016

Summary
Starter bacteria play very important roles in the cheese vat including major contributions to flavor development and control of harmful microorganisms; hence, starter production is the single most important operation in Cheddar cheese production. Thus, the proper selection, blending, preservation, and packaging of starter strains by the culture suppliers and the adoption of strict sanitation, temperature control, and standardized procedures in cheese plants for bulk starter production would contribute toward ensuring a sound and unfailing starter program in the cheese industry.
REUSE OF CLEANING SOLUTIONS IN CIP1
Authors: Smith G. A. , Hedrick T. I. 
Published: December 2016

Summary
Reuse of chlorinated alkali cleaning solution for milk plant equipment involving nonheated surfaces was satisfactory from a cleaning and sanitation viewpoint. The cost of the cleaning compound was reduced from 43.50 cents the first 2 weeks to 14.50 cents per circuit the last 2 weeks. The average was 24.00 cents per circuit during 4 months. The high usage at the start was due to dilution by prerinse water and cleaning solution loss from air locking of the pumps. Problem of air locking was corrected by use of air operated ejectors. The cleaning compounds cost during the single use system averaged 23.58 cents for each raw milk tank and tanker circuit and 33.00 cents per circuit for tubing and processed milk tank.
SOLID WASTES PROBLEMS AND PROGRAMS: A CHALLENGE TO THE PROFESSIONAL SANITARIAN1
Authors: Townley Donald A. 
Published: December 2016

This paper is expected to encourage the professional sanitarian to seriously consider problems related to solid waste disposal. It is divided into four specific parts: (a) solid waste disposal, a universal environmental health problem; (b) public awareness;(c) the Solid Waste Disposal Act; and (d) solid waste disposal–a challenge.
The term “solid waste disposal” includes storage at the point of production, collection, and transportation to the point of ultimate disposal. Solid waste disposal is an important facet of most all environmental sanitation programs. Today the professional sanitarian knows that many diseases are spread by improper solid waste disposal. In addition, improper solid waste disposal adversely affects many aspects of the environment.
Until quite recently, public interest in solid waste disposal was minimal. This interest currently is high and the public expects appropriate action on the part of someone. The Solid Waste Disposal Act is indicative of public interest and provides several areas for improving solid waste disposal practices of the nation. Solid waste disposal presents a challenge to the professional sanitarian, and provides him with a real opportunity to fill the void in today's solid waste disposal management.
PRACTICAL CONTROL OF SALMONELLAE1,2
Authors: Ayres John C. 
Published: December 2016

Salmonellae occur in practically all raw feeds and foods of animal origin; consequently the key word to their control is sanitation. The twentieth century has brought with it profound changes in animal husbandry practices, large-scale production of foods, packaging innovations, mass storage, transportation, and retailing patterns. As a consequence of these developments, substantial segments of the consuming public can be placed at risk within a short period of time.
Surveillance of animals, their feeds, and other raw materials to assure that Salmonella contamination is minimized is of paramount importance. Pest control, ingredient specifications, handling requirements, improved personal hygiene practices, proper clothing, and prevention of foods to access by workmen who are ill or have cuts, sores, or boils are of equal importance to the maintenance of quality. Other requisites for holding salmonellae in check are the elimination of dust, debris, and refuse from the plant; proper cleaning of equipment and utensils in contact with foods; inactivation of microorganisms by the application of cold or heat; rigid control of ingredients; and segregation of finished products so that cross-contamination is not possible. The role of the producer, processor, warehouse man, trucker, regulatory and public health officials, doctor, retailer, and consumer in contributing to this chain of infection must be properly assessed.
CHEDDAR CHEESE: COMPARISON OF EFFECTS OF RAW AND HEATED MILK ON QUALITY AND RIPENING
Authors: Price Walter V. , Call Ara O. 
Published: December 2016

Abstract2
Portions of identical milk of manufacturing quality were made into cheese: (a) without heating; (b) after pasteurizing by the holder method; (c) after short-time heating at 71 C; (d) over 71 C (74–87); and (e) less than 71 C (50–69). These variations in heating did not require extensive modifications of cheese-making operations. Measurements were made of moisture, pH, and salt. Cheese was cured at 7 C, scored at 1, 3, 6, and 12 months, and analyzed for total nitrogen, water-soluble nitrogen, and amino nitrogen at 3, 6, and 12 months. Milk pasteurized by the holder method or by heating to 71 C produced better cheese than raw milk or milk heated for a short time at less than 71 C. Raw-milk cheese cured most rapidly, had the most intense flavors, and was least stable in storage. Rate of curing and intensity of flavor decreased and storage stability increased with the severity of heat treatments. Changes in protein were less extensive in heated-milk cheese and were more extensive in cheese of lower grades. Although there are risks involved, markets for cheese with pronounced cheese flavor can be met with the products produced from milk heated for short times at less than 71 C.
PREDOMINANT MICROORGANISMS ON RAW PLANT FOODS1,2
Authors: Splittstoesser D. F. 
Published: December 2016

Considerable variation was observed in the microbial populations present on raw plant foods. Equipment contamination and microbial growth on the product following harvest often were responsible for high microbial counts. Because of these factors, vegetables protected by a pod or husk frequently were more heavily contaminated than those exposed to soil and air throughout their growth history.
Similar types of microorganisms were isolated from raw and post-blanch samples of peas and green beans. The samples recontaminated after the blanch generally contained a higher proportion of catalase-negative cocci.
Some of the properties of the more numerous groups are presented. Many of the isolates were sufficiently different from “type” cultures that they could not be readily placed into described species.
THE EFFECT UPON BACTERIAL SURVIVAL OF SANITIZER RESIDUES ON A SOILED SURFACE
Authors: Leggatt A. G. 
Published: December 2016

A method is described in which bacteria are brought into contact with sanitized films of sterile skimmilk. Five different commercial sanitizers at six concentrations were used and tested against five strains of bacteria. None of the sanitizers was found to be significantly effective for rendering milk films bactericidal at the 0.01% level of application.
The iodophore and quaternary ammonium compound tried were found to be the most effective by producing bactericidal conditions at the 0.1% level of application and the hypochlorites appeared the least potent. The activity of chlorinated tri-sodium phosphate appeared to be influenced to a greater extent by the Gram type of the bacteria than the other sanitizing agents. Prolonged exposure of the bacteria enhanced the destructive influence of all five sanitizers.
FEDERAL-STATE QUALITY PROGRAM FOR MANUFACTURING MILK1
Authors: Meister Harold E. 
Published: December 2016

This paper describes the broad responsibilities carried out by USDA in the field of inspection, grading, specifications, standards, and quality assurance of manufacturing milk and manufactured milk products. Effectiveness of this work depends, in a large measure, on Federal-State cooperation and on close working relationships between State regulatory agencies and the industry. We believe that manufacturing milk from the great majority of farms meets the present acceptable quality level. However, some areas in the country lag in milk quality and some individual farmers in all areas are not doing their part to keep up with the rest of the Nation on milk quality.
The past year shows tremendous effort by many States to get needed legislation for quality and farm requirements for manufacturing milk. If your State didn't get legislation covering farm requirements, this is no excuse for delaying action on milk quality improvement. Consumer interests are insisting on action towards quality and wholesomeness of milk and dairy foods. We must move forward now on manufacturing milk quality.
FACTORS IN THE ECOSYSTEM OF FOOD PROCESSING EQUIPMENT CONTRIBUTING TO OUTGROWTH OF MICROORGANISMS ON STAINLESS STEEL SURFACES1
Authors: Maxcy R. B. 
Published: December 2016

A laboratory system using 1 cm2 pieces of stainless steel with controlled temperature, humidity, and inocula was used to study the fate of the microflora of dairy origin on various films. Metal squares were treated to simulate incomplete cleaning, then inoculated with raw milk. After incubation for 16 hr at 80, 86, 93, or 100% RH, the microflora was recovered in sterile phosphate buffer and evaluated using the standard plate count method. Isolates from countable plates were observed for general characterization.
Humidity of the ecosystem was a major factor in rate of water loss from a film. Available water, and indirectly the solute concentration, influenced the microenvironment and the resulting population density of microorganisms. Likewise, the microenvironment had a selective effect on outgrowth of bacteria, because of varying sensitivity of bacteria to drying and solute concentration. The gram-negative bacteria were inhibited at a lower humidity (80% RH), while the higher humidities (93 or 100% RH) provided sufficient water for abundant outgrowth. Reduction of area of a film exposed to air reduced water loss and provided protection for harborage of microorganisms.
Pre-soiling prior to addition of a film of milk decreased the rate of water loss from the film and increased bacterial growth. Induced lipolysis within a film of milk influenced outgrowth of bacteria with an inhibitory effect on gram-positive types. Results indicate that modem closed systems and extensive mechanical handling of milk may be favoring growth of undesirable gram-negative bacteria, e.g., coliforms and psychrotrophs.
EFFECT OF PASTEURIZATION CONDITIONS, TYPE OF BACTERIA, AND STORAGE TEMPERATURE ON THE KEEPING QUALITY OF UHT-PROCESSED SOFT-SERVE FROZEN DESSERT MIXES1
Authors: Martin J. H. , Blackwood P. W. 
Published: December 2016

The first phase of this study was concerned with the shelf-life of commercial frozen dessert mixes prepared with nonfat dry milk of high-thermoduric count and pasteurized at 140.6 C for 3 sec. The shelf-life was 4, 3, and 2 weeks at 4.4, 10, and 15 C, respectively. Spore-forming bacteria comprised a major portion of the microbial flora of the spoiled products. However, a similar product prepared with nonfat dry milk of low-thermoduric count and inoculated before pasteurization with large numbers of unidentified Bacillus spores which had been isolated from the spoiled mixes had a shelf-life of more than 8 weeks at 4.4 C.
The second phase of the study concerned the shelf-life of soft-serve mixes containing spores of Bacillus cereus. Spores were inoculated in large numbers into raw frozen dessert mixes which were then pasteurized at ultra-high temperatures. When approximately one million spores/ml were present, only 12.5% were destroyed by heating for 3 sec at 104.5 C, and 99.5% at 137.7 C. However, during storage at 4.4 C, even with more than 1 million spores/ml surviving 104.5 C, the products had a shelf-life of more than 8 weeks, and the number of viable B. cereus organisms actually decreased by more than one-third during this time. At a storage temperature of 10 C, the product pasteurized at 104.5 C was spoiled after 4 weeks, and that pasteurized at 137.7 C was spoiled after 5 weeks with B. cereus numbering in the millions after this time. When stored at 15 C, the numbers of B. cereus were in the millions and the product was spoiled after 2 weeks regardless of the UHT treatment.
BACTERIOLOGICAL TESTING OF MILK FOR REGULATORY PURPOSES–USEFULNESS OF CURRENT PROCEDURES AND RECOMMENDATIONS FOR CHANGE
Authors: Maxcy R. B. 
Published: December 2016

A plate count has a glorious past, though not deserving of worship. We are operating in a technological and socioeconomic environment far removed from conditions which justified many standards, which arose from reliance on a plate count. There is little, if any, relation between microbial tests and the level of sanitation in modern fluid milk processing plants. Some redirection of sampling programs would be helpful and especially if standards were established to include a consideration of time after pasteurization. It is suggested that the results on plate counts should be expressed as CFU/μl or CFU/mg (colony forming units per microliter or milligram as appropriate). This terminology would include all microorganisms and present a more practical expression of the results.
In the future, improved methods for quality evaluation should be available through application of sophisticated instrumentation. These systems may involve recognition and quantification of specific microbial activities or residues. The system also should be useful for identification of unsanitary equipment and contaminated products.
MICROORGANISMS AS INDUCERS OF OVIPOSITION FOR THE CHEESE SKIPPER, PIOPHILA CASEI (L) DIPTERA
Authors: Jones Billy Ray , Graham Paul P. , Kelly R. F. 
Published: December 2016

A technique was developed to isolate the bacteria associated with the cheese skipper, Piophila casei (L) Diptera, and to study their influence on oviposition. No bacteria were isolated from the alimentary tract of newly emerged female flies. However, 41 isolates were obtained both from the alimentary tract and from tubes inoculated by 3 day-old flies. The 41 isolates were grouped according to their morphological and physiological characteristics and separately offered on inoculated ham to 50 adult female cheese skippers using five ham treatments per group. Flies deposited eggs on the untreated cured ham sample in all trials, with the exception of one group of isolates. Flies deposited numerous eggs on the sterilized inoculated sample. This isolate was then identified through a series of biochemical tests as Proteus vulgaris. Repeated trials using a known culture of P. vulgaris as the test inoculum yielded identical results.
Two other species, Proteus mirabilis and Proteus morganii, also were exposed to 50 flies using identical ham treatments. Although flies showed some tendency to deposit eggs on sterile ham inoculated with these species of Proteus, neither produced conditions more favorable than the cured ham itself.
Seven genera of bacteria, isolated in predominant numbers from the cured ham also were offered to the cheese skipper using the five ham treatments. (Although four of these genera produced proteolytic enzymes, flies always deposited eggs on the untreated cured ham sample.)
SODIUM IN FOODS AND BEVERAGES1
Authors: Gormican Annette 
Published: December 2016

Sodium in the human dietary is derived from many sources, some of which are obvious, while others might be termed “hidden.” Table salt and other compounds used in food processing and preparation contribute large quantities of sodium to the day's total intake. Numerous additives commonly used by the food industry are contributing a larger and larger proportion of the sodium content in the usual dietary.
Chronic ingestion of increasing intakes of sodium can have serious consequences in susceptible persons. A second look at all sources of dietary sodium may be in order, particularly in view of the introduction of newer convenience-type foods into the retail and institutional markets.
PROGRAM FOR QUALITY ASSURANCE OF FINISHED DAIRY PRODUCTS1
Authors: Sing Edmond L. 
Published: December 2016

Specifications concerning quality of milk products from raw ingredients to finished products are now often required by many distributors and food processers. Problems concerning plant sanitation, post-pasteurization contamination, and product temperature still persist despite an abundance of practical remedial knowledge available. The manifestations of many current problems are the same as they were 10 to 15 years ago. Two examples of these problems are induced rancidity in silo tanks as a result of excessive air agitation and thermoduric organisms in pasteurized milk which may proliferate to excessive numbers at refrigeration temperatures.
A program for quality assurance should include a raw ingredient program, methods for evaluation, effective plant sanitation, care of finished products, human motivation, and follow through. The area of most neglect is the last aspect. Plant cleaning and sanitation have improved remarkably in the last few years. Many dairies have capitalized on proven refinement of automated systems and have incorporated fine points of sanitation. The most effective procedure for trouble shooting problem areas is to follow product processing backwards using aseptic sampling techniques. Data accumulated in successfully pinpointing problem areas the past 5 years have demonstrated the value of this approach.
VIBRIO PARAHAEMOLYTICUS GASTROENTERITIS IN MARYLAND: CLINICAL AND EPIDEMIOLOGIC ASPECTS1
Authors: Dadisman Thoburn A. , Nelson Ronald , Molenda John R. , Garber Howard J. 
Published: December 2016

During August, 1971, three separate outbreaks of foodborne disease occurred in Maryland and involved about 425 (57%) of an estimated 745 at risk. Steamed crabs or crabmeat was the suspected vehicle of disease transmission in each outbreak. Vibrio parahaemolyticus was isolated from the crab and from stools of some ill persons in each outbreak.
During August, 1971, three separate foodborne disease outbreaks occurred in Maryland, involving about 425 (57%) persons of an estimated 745 at risk. In each outbreak, steamed crabs or crabmeat was the suspected vehicle of disease transmission. From the crab and from the stools of some ill persons in each outbreak, Vibrio parahaemolyticus was isolated.