bluuebunny/crossref_metadata_2025_split huggingface dataset:
THE EFFECT OF LOW TEMPERATURES ON THE INACTIVATION BY IONIZING RADIATIONS OF CLOSTRIDIUM BOTULINUM SPORES IN MEAT
Authors: INGRAM M. , THORNLEY MARGARET J. 
Published: March 2008

SUMMARYThe effect of temperature on the inactivation of Clostridium botulinum spores has been studied in minced pork meat irradiated with 2 MeV electrons and gamma rays. When electrons were used, differences in survival after 1 Mrad at 18°, 0° and — 75° were small and were significant only when temperatures of 0° and 18° were compared, a slightly higher survival being obtained at 0°. The effects at temperatures of 0° and —75° were further compared, using a range of gamma ray doses, and regression lines were calculated for the inactivations. From these, ‘sterilizing doses’, i.e. those which would give a survivor level of 10‐12, were calculated, together with their 95% confidence limits. The errors involved in this type of estimate are discussed: it is concluded that there is no evidence of a significant difference in the computed sterilizing doses at 0° and at —75°.
THE EFFECT OF CHLORTETRACYCLINE ON EVISCERATED TURKEYS COMMERCIALLY PROCESSED IN GREAT BRITAIN
Authors: WALKER ELIZABETH A. , TAYLOR J. H. , DAVIS J. G. 
Published: March 2008

SUMMARYTen turkeys, weighing approximately 10 lb, of known history were processed, bisected, randomly distributed between two groups and cooled for 4 hr in water and ice. One group was treated with 10 p/m of chlortetracycline, then all the half carcases were stored at 3°. The treatment with chlortetracycline significantly delayed the onset of spoilage. Bacterial counts of 106 organisms/cm2 of skin were obtained with the control halves on the 7th day and on the treated halves on the 14th day. The development of ‘off’ odours was delayed from 10·1 to 22·2 days. In a second experiment twenty 10 lb turkeys from a similar source and of similar history were processed and treated as described above. Immediately after treatment they were frozen for 19 weeks, thawed, and stored at 3°. These were not examined microbiologically but sensory examination showed that the treatment with chlortetracycline extended the storage life from 7·7 to 10·3 days.
THE SANITATION OF FISH BOXES. III. A COMPARISON OF PLASTIC COATED AND UNCOATED WOODEN BOXES
Authors: SPENCER R. 
Published: March 2008

SUMMARYIn comparisons of the extents to which new plastic coated and uncoated commercial wooden fish boxes became contaminated when filled with fish, and of the efficiencies of various methods of cleaning them, it was established that the coated boxes were less contaminated before cleaning and were generally cleaned more efficiently by the various methods examined. Scrubbing was essential for uncoated boxes, but hosing with cold water was reasonably satisfactory for coated boxes. The sanitizers and detergents in the concentrations used did not materially enhance the cleaning effect of water alone. There was some evidence that during the experiment a build up of bacteria occurred on coated boxes cleaned by methods which did not involve scrubbing or hosing with a solution of a quaternary ammonium compound.
THE EFFECT OF WATER HARDNESS ON THE GROWTH OF PSEUDOMONAS AERUGINOSA IN METAL CUTTING FLUIDS
Authors: FEISAL E. V. , BENNETT E. O. 
Published: March 2008

SUMMARYAn investigation of the effect of the salts found in hard water on the growth of Pseudomonas aeruginosa in metal cutting fluids is reported. It was found that hard water and the salts found in hard water stimulate the growth of this organism in the two products employed in the study.
AN EPIDEMIC AMONG INFANTS CAUSED BY SALMONELLA MUENCHEN
Authors: SILVERSTOLPE L. , PLAZIKOWSKI U. , KJELLANDER J. , VAHLNE G. 
Published: March 2008

SUMMARYAn account is given of a Salmonella muenchen epidemic among infants which was disseminated through an industrially produced and marketed cereal preparation for infant consumption. The epidemic continued for 6 months and was distributed over the whole country. The total number of cases was 110, of which the 62 primary cases were infants under the age of 2 years who were being bottle fed. The duration of excretion of bacteria was studied for both primary and secondary cases grouped according to age. The bacteriological examinations carried out support the view that a small number of Salm. muenchen cells is sufficient to give rise to illness in infants. With the low degree of infection of the cereal powder it proved difficult with the usual technique of cultivation to show the presence of salmonellae and this technique was therefore modified.
INVESTIGATIONS ON THE USE OF THE ROLL TUBE METHOD FOR COUNTING ESCHERICHIA COLI I IN WATER
Authors: PRETORIUS W. A. 
Published: March 2008

SUMMARYThe roll tube method was used for the enumeration of Escherichia coli I in water and was found to be subject to less variation than the accepted method. Different media were compared and it was found that MacConkey's broth containing 3% of agar gave the best results. Pre‐incubation at 37% for 2 hr improved the selectivity and gave higher colony counts.
THE BACTERIOLOGY OF ICE CREAM STORED IN DOMESTIC REFRIGERATORS
Authors: SEAMAN A. , SMITH KATHLEEN N. , WOODBINE M. 
Published: March 2008

SUMMARYRetail blocks of ice cream from three manufacturers were stored for 4 weeks in domestic refrigerators set at ‘normal’ and ‘lowest’ temperatures. Samples from the surface of each block were taken at intervals of a week for one month and were tested by colony counts at 30° and at refrigerator temperature. Samples of the bulk of each block were examined by colony counts and methylene blue reduction tests. There were few bacteria in the standard ice cream and these did not increase in number during the storage period. The dye reduction time of one product was slightly shorter after the sample had been stored; the rest remained unchanged. The reduction time of the sample containing strawberry flavouring and colouring was shorter than that of the corresponding vanilla ice cream and decreased more rapidly. ‘Dairy’ ice cream contained more bacteria than the standard types and had a very much shorter initial reduction time. The only effect of storage of this ice cream was a slight reduction in bacterial numbers. Storage for a month induced surface hardening which made the ice cream unpalatable, but there was no bacterial increase and it was concluded that domestic storage of ice cream does not increase the bacterial load.
Bacterial Sulphate Reduction and the Development of Alkalinity. II. Laboratory Experiments with Soils
Authors: Abd‐el‐Malek Y. , Rizk S. G. 
Published: March 2008

SummaryIn waterlogged soils sulphate reduction was characterized by increases in counts of sulphate reducers, an increase in titratable alkalinity, insoluble carbonate and soluble sulphides, and a decrease in soluble Ca+++ Mg++. Presence of organic matter greatly enhanced sulphate reduction. A linear relationship between the amount of sulphate reduced and increases in titratable alkalinity and insoluble carbonate were apparent. The potential effects of sulphate reduction on soil fertility through the development of alkalinity are discussed.
The Effect of Variation in pH on the Heat Resistance of Cultures of Streptococcus faecalis
Authors: White Helen R. 
Published: March 2008

SummaryThree strains of Streptococcus faecalis were exposed to heat (60°) in phosphate and citrate‐phosphate buffer solutions at various levels of pH and their resistance measured by calculation of decimal reduction time. All three strains were more susceptible to heat at low and at high pH than at pH approaching neutrality. In the range pH 6°6–7°0 there were considerable variations in resistance with maximum survival usually at pH 6°8; on both sides of this value, sensitivity was sharply increased. Preliminary experiments at other lethal temperatures gave similar results.
Studies on the Application of Kanamycin to the Control and Treatment of Some Bacterial Diseases of Fish
Authors: Conroy D. A. 
Published: March 2008

Summary: A study has been made of the pathogenicity of Aeromonas liquefaciens, Aer. hydrophila, Aer. punctata, Pseudomonas putida and Ps. fluorescens to freshwater fish, and a description of the symptoms produced by each one of these organisms is given.By means of in vitro and in vivo studies, it was shown that Kanamycin is an effective therapeutic agent in the control and treatment of bacterial fish diseases caused by these organisms.
Chemical and Microbiological Changes during Storage of Vacuum Packed Sliced Bacon
Authors: Tonge R. J. , Baird‐Parker A. C. , Cavett J. J. 
Published: March 2008

Summary: The micro‐ecology of block cured, sliced, vacuum packed bacon has been studied during storage at 20 and 30°; high salt (8–12% NaCl, based on the aqueous phase) and low salt (5–7% NaCl) bacon were used. The dominant flora of all samples during the first 9 days' storage comprised catalase positive cocci. They persisted in the high salt bacon but, under lower salt conditions, group D streptococci and motile lactic acid bacteria became dominant.Of the chemical changes studied, proteolysis, lipolysis and reduction of nitrate and nitrite were due largely to coagulase negative subgroup II staphylococci. Micrococci which predominated at 20° were capable of reducing nitrate to nitrite but of only slightly increasing free amino or fatty acids.Inoculation of low count bacon with subgroup II staphylococci confirmed that this group was responsible for putrefaction in low salt bacon stored at temperatures above 20°. Similarly micrococci which tend to delay spoilage did not contribute much to the off odours and it was thought that the heterofermentative catalase negative organisms could contribute to typical sour spoilage.
Distribution and Properties of Serological Types of Streptococcus faecium, Streptococcus durans and Related Strains
Authors: Barnes Ella M. 
Published: March 2008

Summary. The distribution of 19 serological types of Streptococcus faecium and related organisms has been studied, using 367 strains isolated mainly from faecal samples. Several types occurred in man as well as in pigs, sheep, cattle or chickens.Strains of the same serological type showed a diversity of fermentation reactions, so that organisms which could be identified as Streptococcus durans shared a common type antigen with Strep. faecium strains. The evidence given here supports the proposal that Strep. durans should in future be considered as a variant of Strep. faecium.It has also been shown that, in common with those of Streptococcus faecalis, the type antigens of the Strep. faecium types are cell wall components.
Effect of Some Environmental Factors on Psychrophilic Microbacteria
Authors: Brownlie L. E. 
Published: March 2008

Summary. The growth of three psychrophilic strains of Microbacterium isolated from meat was studied at 10 temperatures between 0° and 35° and at 6 water activity (aw) levels between 0.99 and 0.94. The temperature and water relations of the three strains were similar. For all strains the rate of growth was fastest at 25° and aw 0.99, and growth did not occur at 35°.Further experiments on one strain showed that under aerobic conditions the range of water activities permitting growth was independent of temperature, but under anaerobic conditions the minimum water activity increased from about 0.94—0.96 as the temperature was reduced from 25° to 0°. Growth was inhibited by low concentrations of undissociated nitrous acid, and inhibition was greater at 0° than at 10° or 25°.
Investigations on the Glycerol Metabolism of Lactobacilli
Authors: Cantoni C. , Molnar Maria R. 
Published: March 2008

Summary. The glycerol metabolism of homofermentative and heterofermentative strains of Lactobacillus obtained either from Culture Collections or isolated from sausages has been investigated.The results show that the homofermentative lactobacilli (Thermobacterium and Streptobacterium) produce mannose phosphate which is then metabolized to lactic acid and other byproducts.
Antigens of Bacillus cereus: A Comparison of a Parent Strain, an Asporogenic Variant and Cell Fractions
Authors: Baillie Ann 
Published: March 2008

Summary. The antigenic structure of a stable asporogenic variant of the M8 strain of Bacillus cereus has been compared with that of the parent strain. Ultrasonic extracts of cells of both parent strain and variant harvested at different ages have been analysed by immunoelectrophoresis against antisera prepared by injecting such extracts into rabbits.Disintegrates of cells of the asporogenic variant were antigenically identical with disintegrates of vegetative cells of the parent strain. Disintegrates of cells in later stages of sporulation and of mature spores of the parent strain contained thermostable antigens which were never detected in the variant. Antigens of isolated cell walls, protoplasts and flagella were also studied.Examination of esterase and catalase content of the two strains showed that although the variant had the same enzymes as the young vegetative cells of the parent strain it never developed the thermostable catalase found in disintegrated spores. Protein components of the two strains at different stages of growth and of the isolated cell fractions were studied by electrophoresis in polyacrylamide gels.
Efficacies of Vaccines containing Alginate Adjuvant
Authors: Shapiro A. , Modai Y. , Kohn A. 
Published: March 2008

SUMMARYThe efficacies of bacterial, viral and toxoid vaccines containing alginate adjuvant were compared with those of the same vaccines made with Freund's adjuvant or saline. Salmonella typhi vaccine containing alginate was more effective in producing protecting antibodies in mice than were other typhoid vaccines. Alginate slightly improved the myxovirus vaccines, influenza, NDV and EMC, but was not as effective as Freund's adjuvant. Alginate adjuvant did not improve the immunogenic properties of diphtheria toxoid.
Growth and Survival of Rhizobium spp. in Peat Culture
Authors: Roughley R. J. , Vincent J. M. 
Published: March 2008

SUMMARYThe growth and survival in peat culture of 3 strains of Rhizobium representing 3 inoculation groups, were affected by the source of the peat, pH and method of pH adjustment, method of sterilization, drying temperature and moisture content. The choice of a peat for culture production can be made only on actual tests of its suitability as a medium for rhizobial growth and survival. Sterilization always permitted more rapid growth of the rhizobia and favoured their viability during storage. For the cowpea strain sterilization was essential. Sterilization by γ radiation was generally superior to autoclaving: temperatures > 100° at the time of drying adversely affected survival and multiplication. Heat of wetting, which kills many of the added rhizobia, and the production of inhibitory substances, which prevents subsequent multiplication and accelerates death during storage, are important factors. Temperatures of 80–100° were safe and sufficient to dry peat spread in a thin layer. A moisture content of 40–50% (on a wet weight basis in the finished culture) was optimal.
Effect of Magnesium Ions and Ethylenediamine Tetra‐acetic Acid on the Activity of Vancomycin against Escherichia coli and Staphylococcus aureus
Authors: Russell A. D. 
Published: March 2008

SUMMARYWhen added to logarithmically dividing Encherichia coli, vancomycin caused lysis only when the nutrient medium was deficient in magnesium ions. They did not prevent vancomycin from exerting an inhibitory effect on Staphylococcus aureus growing in the log phase. Ethylenediamine tetra‐acetic acid (EDTA) was less inhibitory to E. coli than to Staph. aureus, but in sub‐bacteriostatic concentrations it potentiated the activity of sub‐inhibitory doses of vancomycin against E. coli. EDTA probably removes some cations in the cell wall, thus facilitating the entry of vancomycin; it does not potentiate the activity of sub‐bacteriostatic doses of vancomycin against Staph. aureus.
Occurrence of Bacillus subtilis with High Heat Resistance
Authors: Put Henrieutte M. C. , Aalbebsberg W. IJ. 
Published: March 2008

SUMMARYThe heat resistance of spores of Bacillus subtilis strain Bac 1–11, isolated from processed fried rice, and strain Bac 1–12, isolated from processed evaporated milk, has been determined. The calculated D112.5 of spores of Bac 1–11, in M/40 phosphate buffer (pH 6.8) and in fried rice (pH 6.4) was 4.2 min and 4.5 min (z= 18 and 20 resp.), respectively. The calculated D112.5 of spores of Bac 1–12, in M/40 phosphate buffer (pH 6.8) and in evaporated milk (pH 6.4) was 5.0 min and 6.7 min (z= 18 and 23 resp.), respectively. The extrapolated D121 values were 0.57, 0.76, 0.71 and 1.45 min, respectively.
Fine Structure of Clostridia with Special Reference to the Location of Antigens and Enzymes
Authors: Walker P. D. , Thomson R. O. , Baillie Ann 
Published: March 2008

SUMMARYThe fine structure of Clostridium sporogenes and Cl. bifermentans using ultrathin sectioning is described. The location of esterases during various stages of sporulation is related to the fine structure, together with the location of surface antigens using the ferritin labelled antibody technique.
Factors Controlling the Sporulation of Yeasts II. The Sporulation Phase
Authors: Fowell R. R. 
Published: March 2008

SUMMARYThe degree of sporulation exhibited by yeasts was greatly influenced by cell population density (CPD). In general, optimal sporulation occurred over a narrow range of low CPD values for solid and liquid media. On acetate agar, however, optimal sporulation was obtainable over a wide range of CPD values above a certain, usually low, threshold. There is evidence that on this medium, the effect of CPD is due to a small but critical requirement of CO2 for sporulation. Addition of potassium improved sporulation in the presence of acetate and pyruvate, but there was little effect with glucose. Nitrogen compounds and yeast extract tended to delay and depress sporulation in the presence of acetate. Most yeasts sporulated best on acetate agar at pH 8.4‐10.6 irrespective of CPD; a high pH was also necessary for optimal sporulation on glucose agar, but its value depended on glucose concentration and CPD. Buffering of pyruvate and glucose agar was necessary for the best results, but it was not usually needed for acetate media, the pH of which rose rapidly after inoculation to the optimal range. Glucose, pyruvate and, in particular, acetate, all proved capable in general of inducing a higher degree of sporulation than was possible, under the best conditions, in their absence.
Comparative Trials of Seed Pelleting, Inoculation and the Use of High Lime Dressings in Upland Reclamation
Authors: Jones D. Gareth , Druce R. G. , Williams G. 
Published: March 2008

SUMMARYAt 3 centres in North, South and Central Wales, respectively, trials were made to compare the establishment and growth of white clover using seed pelleted with lime or with lime + Gafsa phosphate on unlimed soil, and non‐pelleted seed on limed or unlimed (control) soils. All treatments were divided into inoculated and uninoculated sections using an effective strain of Rhizobium trifolii. There were significant differences in clover establishment between the unlimed control plots and those that received 3 tons of ground limestone/acre but no overall significant effect of inoculation. The no. of nodules/plant was increased significantly both by high lime applications and by lime pelleting with inoculation. Both high lime and lime pelleting gave higher clover contents of the sward, and the total increase in clover due to inoculation was also highly significant. While the percentage clover in the sward derived from pelleted seed is low compared with that in the high lime plots it is considered that the use of inoculated pelleted seed is a cheaper and easier method of upland reclamation than applying heavy dressings of lime.
Hot Air Sterilization at 200°
Authors: Quesnel L. B. , Hayward Janet M. , Babnett J. W. 
Published: March 2008

SUMMARYThe efficiency of an automatic dry heat instrument sterilizer was tested using as test inoculum a mixture of spores of Bacillus subtilis strain MD2 and B. subtilis var. niger as air dried films on stainless steel and glass objects. The sterilizer was operated at 200° and was found to be capable of sterilizing 20 stainless steel strips weighing 4 g each in an overall cycle time of c. 20 min; 6 sputum cups of total weight c. 2 kg required c. 38 min. Glass jars of equivalent weight appeared to need a longer time than did steel mugs. The factors involved in dry heat sterilization are discussed.
Enzymes of Thermophilic Aerobic Sporeforming Bacteria
Authors: Baillie Ann , Walker P. D. 
Published: March 2008

SUMMARYEsterase patterns of 217 strains of thermophilic aerobic sporeforming bacteria were examined by starch gel electrophoresis. Classification of these strains by this method corresponded closely with the results obtained by biochemical tests. Protein patterns were also examined by acrylamide gel electrophoresis. In order to study the heat resistance and other properties of the esterases, an attempt was made to purify them using high voltage carrier‐free electrophoresis.
Clostridium botulinum type E: Growth and Toxin Production in Food
Authors: Ajmal M. 
Published: March 2008

SUMMARYGrowth and toxin production by Clostridium botulinum type E in experimentally inoculated irradiated and unirradiated horsemeat and fish (herring and cod), and cured meats, was investigated. No OS or TP variant was observed during growth. Toxin was produced under both aerobic and anaerobic conditions of incubation. Irradiated fish was found to be more susceptible to toxin production than unirradiated fish similarly treated. Toxic outgrowth occurred in two products of ham and one of cured ox tongue with concentrations of NaCl < 3.7% and nitrite < 3 p/m. Corned beef containing 4.6% of NaCl and 60 p of nitrite/m did not allow the growth of type E with an inoculum as large as 1 × 105 spores/g.
Heat and Radiation Resistance and Activation of Spores of Clostridium welchii
Authors: Roberts T. A. 
Published: March 2008

SUMMARYSpores of‘classical’strains of Clostridium welchii were more sensitive to heat (D90° 3–5 min) than spores of‘food poisoning’strains (D90° 15–145 min) from the same sporulation media. The z values of‘classical’strains (z=11–14°F) were lower than for‘food poisoning’strains (z= 16–29°F). 30–50% of spores of‘classical’strains grew without heating, and no heat activation was detected. Only 0.13‐3.6% of spores of‘food poisoning’strains grew without heating, heat activation being generally detected at 75–80°, and on one occasion at 75–100°. Spores of‘food poisoning’strains were more resistant to γ radiation (D=0.26‐0.34 Mrad) than spores of‘classical’strains (D=0.12‐0.21 Mrad).
Brucella abortus in Milk Supplied to Glasgow
Authors: Tadayon R. A. 
Published: March 2008

SUMMARYOne hundred and twentyeight bulk milk samples from 114 farms producing certified milk, 78 bulk raw and 50 pasteurized milk samples from 27 pasteurizing plants, 73 samples of milk from individual aborting animals and 51 individual samples of certified milk were examined for the presence of Brucella spp. Of the samples in these groups 18 (15.8%), 8 (10.3%), 28 (50.0%) and 5 (9.8%) respectively, contained Br. abortus. Fortyeight cultures of brucella were typed. Four cultures behaved like Br. melitensis and the remaining 44 resembled Br. abortus. Of the Br. abortus, 41 belonged to type 1 and the remaining 3 to type 2.
Mechanism of Enhancement of Lactic Acid Fermentation of Green Olives by Alkali and Heat Treatments
Authors: Juven B. , Samish Zdenka , Henis Y. , Jacoby B. 
Published: March 2008

SUMMARYThe marked enhancement of lactic fermentation rates of intact Merhavia and Manzanillo green olives in brine following pretreatment with hot alkali results mainly from the destruction of an antilactic factor by the alkali. The press juice of Manzanillo green olives contains an ether‐extractable, hot alkali labile factor which temporarily inhibits acid production by Lactobacillus plantarum in APT broth. A rapid method for the detection of the antilactic factor is described. The antilactic factor present in intact green olives may not be the same as that in the press juice.