Dairy and Food Sanitation 1982-06

June, 1982 Vol. 2, No. 6 -3 Pages 221-264 $5.00 ISSN:0273-2866 Box 701 ’Ames, Iowa 50010

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lAMFES Sustaining Members

Alpha Chemical Services, Inc. GAF National Mastitis Council P.O. Box 431 140 West 51st St. 30 F Street NW Stoughton, MA 02072 New York, NY 10020 Washington, DC 20001 Norton Co. Associated Milk Producers, Inc. G. B. Fermentation, Inc. P.O. Box 360 8660 West Bryn Mawr PO Box 241068 Akron, Ohio 44309 Chicago, IL G0631 Charlotte, NC 28224 Oxoid USA, Inc. Babson Bros. Co. Gerber Products Co. 9017 Red Branch Rd. 2100 S. York Road Columbia, MD 21046 445 State St. Oak Brook, Illinois 60101 Fremont, Ml 49412 Reitman Manufacturing Co. Bio-Lab 10319 Pearmain St. Oakland, CA 94603 P.O. Box 1489 H.B. Fuller Co. Decatur, GA 30031 Monarch Chemicals Div. 390 Jackson St. NE Seiberling Associates, Inc. Borden, Inc. Minneapolis, MN 56421 11415 Main St. Dairy & Services Div. Roscoe, Illinois 61073 16866 Northchase Kendall Co. Houston, TX 77060 United Industries, Inc. One Federal St. 1546 Henry Avenue Dairymen, Inc. Boston, Massachusetts 02101 Beloit, Wl 53511 10140 Linn Station Road Louisville, KY 40223 Klenzade Division Universal Milking Machine Div. Bx)nomics Laboratory, Inc. Universal Cooperatives Inc. Darigold Osborn Building 408 S. First Ave. 636BliottAve. W. St. Paul, MN 56102 Albert Lea, MN 56007 Seattle, WA 98109 The Kroger Co. W. A. Golomski & Associates Daen Foods 1212 State Avenue 1006 Martin Dr. West 1126KilbumAve. Cincinnati, OH 46204 Bellevue, NE 68005 Rockford, IL 61101 Maryland ft Virginia Milk Producers De Laval Agricultural Division Walker Stainless Equipment Co. Assn., Inc. 601 State St. Alfa-Laval Inc. P.O. Box 9154 Rosslyn Station New Lisbon, Wl 53950 11100 North Congress Avenue Arlington, Virginia 22209 Kansas City, MO 64153 Webco Chemical Corporation Michigan Milk Producers Assoc. Difco Laboratories Rt. 197 24270 W. Seven Mile Road P.O. Box 1068-A Dudley, Massachusetts 01570 Detroit, Ml 48232 Detroit, Ml 48219 Mid America Dairymen, Inc. West Agro-Chemical, Inc. Diversey-Wyandotte P.O. Box 864 P.O. Box 1837 SSS 1532 Biddle Ave. Amherst, NH 03031 800 W. Tampa Wyandotte, Ml 48192 Springfield, MO 65805 Eastern Crown, Inc. Nasco International Zero Manufacturing Co. P.O. Box 216 901 Janesville Ave. 811 Duncan Ave. Vernon, N.Y. 13476 Fort Atkinson, Wisconsin 53538 Washington, MO 63090

Dairy and Food Sanitation is published nwnthly lAMFES, Inc., PO Box 701, Ames, lA 50010-0701. 0701,515-232-6699. by the International Association of Milk, Food and Note: Single copies of reprints are not available Membership Dues: Membership in the Association Environmental Sanitarians, Inc, executive offices at from this address; address reprint requests to is available to individuals only. Direct dues are PO Box 701, 413 Kellogg, Ames, lA 50010. Printed principal author. $28.00 per year and include a subscription to Dairy by Heuss Printing, IfK, 911 Second St, Ames, IA Dtafcwsa Matais: Correspondence regarding business and Food SanKation. Direct dues and both matters should be addressed to &ti O. Wright, 50010. Second-claaa poatage paid at Amea, lA. journals are $50.00. Affiliate membership is $28.00 lAMFES, PO Box 701, Ames, lA 50010-0701. Poatmaatar: Sand addraaa changasto lAMFES, per year, plus state dues, and include a subscription, Subscription Rates: $60.00 per volume, one 413 Kallogg, Amaa. lA 60010-0701. also. Affiliate dues and both journals are $W.00, volume per year, January through December. plus state dues. Student membership is $10.00 per Manuscripts: Correspondence regarding manu¬ Single copies $5.00 each. year, with verification of student status, and Sustaining Membership: A sustaining member¬ scripts and other reading material should be includes one journal. addressed to Kathy Hathaway, PO Box 701, Ames, ship in lAMFES is avaiiable to companies at a rate of Oakra: Notice of failure to receive ccpies must be lA 50010-0701.515-232-6699. $300 per year, which includes $100 credit toward an reported within 30 days domestic, 90 daw foreign. All ad in the "annual meeting issue" of the Journal, corresporKlerxM regardng changes of address arxi dues "bwiuaiansto CcMilMDis" can be obtained from the editor. usually the July issue. For more inforntation, must be sent to lAMFES, Inc., P.O. Box 701, Ames, lA (Man for Raprinls; All orders should be sent to contact lAMFES, PO Box 701, Ames, lA 50010- 50010-0701, 515-232-6699. 223

lAMFES OFFICERS AND EXECUTIVE BOARD and President, HARRY HAVERLAND, FDA Training Facility, Room 8002 Federal Office Building, 550 Main St., Cincinnati, OH 45202. President-Elect. ROBERT MARSHALL, 203 Eckles Hall, Univ. of Missouri, Food Sanitation Columbia, MO 65201. Rrst Vice-President. A. RICHARD BRA- ZIS, W. A. Golomski Er Assoc., Manager, Vol.2 June, 1982 No. 6 Sanitation-Microbiology Group, 1006 Mar¬ tin Drive West, Bellevue, NE 68005. Second Vice-President, ARCHIE C. HOLLIDAY, 216 Ravenscroft Dr., Rich¬ mond 35, VA 23235. • Making the Most of Scientific Meetings 224 Secretary-Treasurer, SIDNEY BARN¬ ARD, 9 Borland Lab, Pennsylvania State Ricardo J. Alvarez, Ph.D. University, University Park, PA 16802. Jr. Past President. WILLIAM ARLEDGE, Dairymen, Inc., 10140 Linn Station Road, • The Food Service Manager Training and 228 Louisville, KY 40223. Certification Program Sr. Past President, WILLIAM KEMPA, K. J. Baker Ryerson Polytechnic Institute, 50 Gould St., Toronto, Ont., Canada. Affiliate Council Chrmn.. LEON TOWN¬ • Quality of Sour Cream and Non-Butterfat 232 SEND, Milk Control Branch, Bureau for Health Services, 275 East Main St., Sour Dressing Frankfort, KY 40601. Lester Hankin, Donald Shields, andJ. Gordon Hanna

_EDITORS_

KATHY MOORE HATHAWAY, Editor, Box 701, Ames, Iowa 50010 EARL 0. WRIGHT, Executive Secretary and Managing Editor, Box 701, Ames, Iowa 50010 EDITORIAL BOARD

H. V. ATHERTON _Burlinoton, VT K.J. BAKER .... .Rockville, MO D. K. BANOLER . .Ithaca, NY S. BARNARD ... Universitv Park, PA H. BENGSCH ...... Springfield, MO Annual Meeting Registration Form 239 F. BOOYFELT ... .Corvallis, OR J. BRUHN. .Davis, CA J. BURKETT .... .Skxix City, lA 240 J. CARROLL. .Arlington, TX News and Events J. CHAMBERS .. , West Lafayette, IN C. D. CLINGMAN ..Orlando, FL R. DICKIE. .Madison, Wl Book Reviews 243 F. FELDSTEIN . ... Culpeper, VA R. FUQUA . _Mt. Juliet, TN E. GADD . Jefferson City, MO Calendar of Events 248 J. GERBERICH .. _Eau Claire, Wl P. HARTMAN ... .Ames, lA C. HINZ. .... Alexander, NY C. JELLINGS .... .Clinton, lA New 3-A Sanitary Standards 249 J.JEZESKI . _Gainesville, FL W. LAGRANGE. .Anns, lA C. LIVAK . _Lancaster, PA Affiliate Newsletter 257 P. MARTIN . . ■ ... Chicago, IL D. MILLER . .Orlarxlo, FL L PARHAM _ Oklahoma City, OK C. PRICE . .Lombard, IL Advertising Rates 258 D. RACE. .CamHlus, NY J. REEDER. .Arlington, VA D. ROLLINS ... . Springfield, MO lAMFES Membership Form 260 R. SANDERS ... .. Washington, DC G. SMITH. . Schenectady, NY C. WEBSTER .... .LeClake, lA E. ZOTTOLA .... .St. Paul, MN JFP Abstracts 261 224

Making the Most of Scientific Meetings

RICARDO J. ALVAREZ, Ph.D. cafeteria meals, budgeted a luxurious - To interact formally or in¬ 90 minutes for lunch at an annual formally with colleagues. Director of Quality Assurance professional meeting. Her idea of Professional meetings vary con¬ GIBCO Laboratories luxury fell short of necessity. She siderably. At regional workshops, 2801 Industrial Drive chose to eat at a restaurant three Madison, WI53713 you usually follow a set schedule in blocks from the convention center, its entirety and get to know many of and it was jammed. By the time Sue the other participants. At national got back, the afternoon session was meetings, you must often choose "Professional meetings well under way. John promised his among several simultaneous sessions. vary oonsiderobly. At re¬ supervisor he would tape an all-day A preliminary program will give you gional workshops, you workshop on instrumentation. Un¬ an idea of the format and whether usually follow o set sche¬ fortunately, the batteries gave out you want to attend. halfway through the morning session. dule in its entirety and get Most professional organizations John spent his lunch break searching Oike lAMFES), announce upcoming to know many of the other for replacements. meetings through the mail or in portioiponts. At notional All these snafus commonly occur, professional journals. The announce¬ especially to conventioneers who meetings, you must often ment usually includes a brief agenda, should learn much at professional ohoose among several names of faculty members or speak¬ meetings, but not the hard way. simultaneous sessions. A ers, dates, locations, and fees. Once Inefficient attendance, if we can call preliminary program will you’ve attended an organization’s it that, wastes an expensive form of meeting, you will probably receive give you on idea of the continuing education-a week’s worth future programs automatically. format and whether you of transportation, lodging, meals, Before we dip deeper into the and registration fees may total as wont to attend:" program, here’s a word of advice much as $1,000. about the remainder of the prelimi¬ Meanwhile, back at the home nary pre-meeting information pack¬ office the delegate’s work piles up. It age: Determine whether it contains Professional meetings away from home, has to get done, even if it means housing registration forms. Some work and the laboratory can often bringing an extra part-time technolo¬ add up to an exciting educational organizations reserve a block of gists or paying for overtime. On the experience, if everything goes smoothly. rooms for members; others simply positive side, these outings apparent¬ Included are some tips for insuring that distribute a list of area accommoda¬ ly buy something of real value, for you as a field and applied sanitarian will tions. Don’t delay booking a room on each year hundreds of laboratorians benefit from attending scientific meet¬ the assumption you’re guaranteed make their debut at professional ings. Perhaps, by following some of these space at the “site” hotel. You could meetings. Beyond the rewards of suggestions, you can bring home ideas be forced to accept lodging far from that could be implemented in your daily learning, travel is exciting, and it the conference site (see Insert 1). field work. provides a welcome break from the Now for the program, which daily laboratory routine. usually contains one or all of the First of all, you should have following components: Karen drove most of the night to realistic expectations. Some object¬ reach the hotel headquarters for an ives should include the following: Scientific papers. annual scientific national meeting. - To learn about new techniques These sessions may group around There were barely moments to spare and equipment. specific topics or problem areas, or between registration and the opening - To improve skills with specific spew out a hodge-podge of reports. session. She fell asleep as soon as the methods. Some meetings also include research lights went down for the first batch - To keep up-to-date in the sessions, during which investigators of slides. Sue, used to wolfing down field. discuss preliminary findings. Review 225

ing the lunch break, feature experts in a designated field. Panelists may Insert I be seated on a dais or at various WHEN THE PROGRAM ARRIVES tables throughout the dining room. - Evaluate it and decide whether the meeting is worth attending. The informal atmosphere and seat- B - If you decide to go, start securing any necessary approvals and travel ings of eight to ten persons per table authorizations. E allow easy conversation with the • Evaluate simultaneous presentations-you can’t be in two places at once. speakers. It’s also a quick and - Return meeting application forms as soon as possible. Registration, educational way to get lunch. Con¬ especially for wet workshops, is often limited. sult the program for seating capacity - Make hotel reservations promptly otherwise you wind up far from the and meal charges. meeting rooms. Exhibits. - Firm up remaining travel arrangements. Remember that many discount air fares require you to book weeks in advance. The exhibit area usually occupies - Contact colleagues at other laboratories or offices. You may be able to a well-traveled section of the con¬ share transportation to and from airports. vention center or headquarters hotel. - To avoid foul-ups, confirm registration and housing arrangements Scientific exhibits present the find¬ handled by the sponsoring organization. ings of individual laboratorians, hospitals, medical schools, and other non-commercial groups. Investiga¬ the program and decide if any of the to traditional scientific lectures, they tors are often available during papers given will be of assistance range over more ground than “wet” specific times to discuss their work. to your present needs or are of workshops. They may help you Commercial exhibits, sponsored by personal interest. review general methodology or diag¬ manufacturers, showcase laboratory Workshops. nostic modalities that are applicable products and may offer free samples or literature. Sales representatives Choose early and carefully among to a specific problem(s) that might be staff the booths throughout the these offerings. They furnish an encountered in the field. convention, although the precarious excellent opportunity for in-depth Most workshops, wet or dry, give state of the economy has taken its continuing education, but because of registrants a manual or course guide. toll in recent months. Work the limited seating often require advance This material is a valuable reference. booth area, talk with the sales registration with an additional fee. There are other considerations. representatives, discuss their prod¬ Workshops are either “wet”, with Who’s giving the workshop, for ucts and see how their products can registrants actively engaged in the example? Are they recognized as help you and your work. benchwork, or “dry”, which means experts in the field? Do they want to presentations and demonstrations educate you or merely promote Business meetings. but little individual participation. certain equipment? Most organizations conduct their At a “wet” workshop, the sponsor Medical centers or other institu¬ annual business meetings at their usually provides supplies and equip¬ tions are frequently best equipped to conventions. Unfortunately, too few ment. The advantages are obvious. handle these specialized programs. laboratorians and society members You can learn how to perform new Hotels aren’t likely to have adequate take the time to attend these tests or improve your technique lab-style facilities for wet workshops. sessions. Remember, the associa¬ through actual hand-on work, and a Some of the more informative tion’s business decisions affect all low instructor/participant ratio per¬ workshops go on the road, from one members. mits close contact with experts. meeting k the next. Try to find a Social events. Drawbacks include limitations on laboratorian or colleague who has Functions at major meetings may the number of registrants and the already taken the course and get an range from group tours to cocktail amount of material covered. evaluation. parties and dinners in the evenings “Dry” workshops can accommo¬ Roundtable discussions. or on the weekends before and after E date much larger audiences. Similar Panels, frequently scheduled dur¬ the meeting. Some events for guests 226

take place during the scientific might as well snack while you listen don’t mix with early morning work¬ sessions. The information or registra¬ to the pitch. shops. tion desk should be able to fill you in Most of all, try to have some fiin. Finally, tty to relax on the return on activities, as well as supply The organization’s social program trip. You still have a few details directions, maps, brochures, and offers pleasant breaks in a hectic ahead of you (see Insert III), and it’s discount coupons for local attract¬ pace. Many meeting-goers find these business as usual the next day back ions. informal get-togethers with colleag¬ at the laboratory or the office. Above Assuming you take the advice of ues and speakers far more valuable all, remember that all your co¬ arriving in town well before the than structured sessions. But beware. workers think you’ve been off on a meeting convenes, I suggest setting Excessive partying and late hours free vacation. up camp in the manner outlined in Insert II. Once you’ve done all this, check out the meeting rooms. At Insert II least, find out where they are. You WHEN YOU ARRIVE don’t want to waste time searching through corridors for a scheduled - Register with the sponsoring organization. If possible, stop by the desk session and then miss getting a good before the meeting opens-this can minimize standing in line. Don’t seat. forget to pick up your program, identification badge, and any admission tickets for workshops or roundtable discussions. At workshops, participants often - Study the program and plan your activities. Check the scientific papers work in pairs. If you can, get there you wish to hear. Those you can skip will give you free time to visit the early, meet the other registrants, and exhibit area. try to pick a partner who seems to - Note those displays you particularly want to see or discuss with the know something about the subject. exhibitor. Most remain open during lunch breaks. Don’t hesitate to ask questions, - Recharge your tape recorder. Purchase batteries or tapes, if necessary. participate. Take every opportunity - Stock up on your favorite snack foods. At larger meetings, restaurants to quiz instructors or speakers on are often so crowded that you have to choose between eating lunch and personal preferences in equipment or attending the first afternoon session. When this happens, I relax in my techniques. If they’re reluctant to room, partake of peanuts or candy bars, and forgo leisurely dining until express an opinion in public, ask the evening meal. This also gives me a chance to review and organize my them privately, off the record. notes and tapes. Learn your way around the exhibit area. Instead of wandering aimlessly, head directly for the exhibits you Insert III want to see. Be firm with commercial WHEN YOU RETURN HOME exhibitors who try to detour you. After discussing an exhibit with a - Go over notes, tapes, and literature you picked up at the meeting; you salesman, stop by a competitor’s might have to write a report to your Supervisor about your trip. booth, and compare products. This - Select those tapes and reprints you want your colleagues to review. is a valuable way to assess the - Draft your recommendations concerning equipment purchases, metho¬ advantages and disadvantages of kits dology changes, and the dissemination of new information. and equipment. Sales representatives - Review the items that might be added to your teaching or demonstration are very anxious to tell you what’s materials. right about their products and - Make a list of meeting-related topics for an upcoming staff meeting or what’s wrong with a competitor’s continuing education session. line. Pick up extra handouts for your - Discuss the convention with your staff, your peers, and your supervisor. colleagues back at your laboratory or Everyone will appreciate your effort. Your boss will be impressed, and office. And if an exhibitor offers free you’ll find it easier to win approval for the next meeting. beverages or food, don’t be shy. You why do health officials evervT ^ take NSF logos very seriously?

Here’s how they themselves met the requirements of the NSF answer that question: standard voluntarily. Nobody’s “I can rest easy when I see forcing him to take part. the NSF logo is stamped on a They use the logo because the plastic piping component It i i standards it represents were tells me that the design, 1 1 developed by their industry, the construction, materi^ and user, and public health people ^ Tii performance of that product working together-by people who meets the requirements of an 1 # really loiow what it’s all about NSF standard. And I know the That’s why the NSF standards standard makes sense in the * 11 really mean something.” real world because people Mr. Joe D. Brown, Director, Bureau of that the plant is regularly in¬ Environmental Health, Mississippi responsible for public health, State Board of Health, Jackson, MS like myself, helped develop the spected throughout the year on unannounced visits by NSF When the people we serve stanched to begin with.” say such nice things about us— Mr. Charles K. Foster, Director, representatives. It further tells Division of Water Hygiene me that the manufacturer has to ne^ we say more? T^xas Department of Health, Austin,TX continue to prove to the NSF “When I see the NSF logo on that he continues to be worthy plastic pipe and fittings, I feel of the use of the logo. I have further assurance in the knowledge that NSF regularly selects a product sample at random to send to the NSF testing laboratory for requali¬ fication, thereby keeping the qualification current.” Mr. Ralph C. Pickard, Assistant Comm, for Env. Health, Indiana State Board of Health, Indianapolis, IN “The thing that impresses Free! Hnd out more me when I see the NSF logo is about NSF. Write for: that I know the manufacturer has NSF Facts Booklet; 1982 Listing of Piping System Components & Related Materials; Plastic Piping Brochure. comfortable in the knowledge that the manufacturer has National Sanitation qualified his product for use of ^e NSF logo. This means to me Foundation Offices and laboratories, P.O. Box 1468, Ann Arbor, kll 48106 Phone: (313) 760-8010 228

The Food Service Manager Training and Certification Program “Since sanitary control over food establishments is traditionally a function of state and local agencies, along with consultation and advice from the FDA, the training program may logically be administered through these areas.’’

K.J. BAKER most cases attendance has been poor, and few management-level employees have enrolled. In 1971 the National Conference on Food Protection Senior Food Consultant Division of Food Service recommended all persons engaged in food handling - Bureau of Foods especially owners, operators, or managers - should Food and Drug Administration demonstrate that they have knowledge of safe food PHS handling practices prior to entering business. Washington. DC. 20204 The FDA agrees a coordinated effort of federal-state- local enforcement agencies with the food service industry is necessary to produce a marked improvement in food Attempts have been made over the years to implement a service establishment sanitation and food handling national training and certification program for food service practices. managers. The movement may be gaining momentum. It seems logical to administer such a program through state and local Since sanitary control over food establishments is agencies, with advice and help from the U.S. Food and Drug traditionally a function of state and local agencies, along Administration. A model program was developed and with consultation and advice from the FDA, the training field-tested in Ohio, which included a 25-hour food service program may logically be administered through these training program, student manual, and certification to those areas. who satisfactorily completed the course. Results, showing Model programs must necessarily be national in scope, improvement in participant's knowledge and a higher level of and available for adoption by state and local regulatory food protection in food establishments, were encouraging. agencies. The mobility of persons working in food Similar programs were also conducted in Colorado and handling operations demands this. Virginia. Recommendations and guidelines have been made, The objectives of the proposed programs include the there is possibility of monetary support from the FDA, and future plans are in order. Now the proposed program needs following: widespread support and acceptance. • To significantly increase the level of consumer food protection by having an establishment operated under the management of a certified Many people think a nation-wide training and food service person. certification program for food service managers is a good • To obtain more cooperation between the regula¬ idea: the U.S. Food and Drug Administration, the tory agency and the food service industry in National Conference on Food Protection, state and local meeting sanitary requirements. agencies in Ohio, Colorado and Virginia, and many • To conduct a series of food service training others. courses, and certifying those persons who Unfortunately there isn’t any such thing. There is no demonstrate their competence in the area of safe nationally recognized program for training or testing food protection. which requires an operator or manager to have any Some important accomplishments have already been knowledge of safe food handling practices. made. For instance, adequate training, a necessary part Many attempts have been made in the past by state of any effective food service program, has been and local regulatory agencies to train food handlers. In implemented by many regulatory authorities. Many state and local enforcement agencies also issue reports to the FDA showing similar findings and permits or licenses to operate food service facilities. A recommendations as seen in Ohio. few of these same agencies by law certify food service In 1975, the principal investigators of the programs in personnel. Ohio, Colorado and Virginia met with FDA and Center But the FDA decided the best way to develop and field for Disease Control representatives. They discussed the test a model program on the national level would be to current status of the training and certification program work with one state. In 1973, they negotiated a contract for the food service industry. with the Ohio Department of Health to develop a The following recommendations were agreed on. It training program to certify participants who satisfactorily was hoped these would promote the training and completed the course. In conjunction with industry and certification program if there was to be any uniformity in other interested parties, Ohio developed a 25-hour food its development and implementation. service program, including a student manual. Certification must mean the same thing to aU persons. Additional funds were then provided to Ohio to That is, one who is certified is understood to have evaluate the training program it had developed. The completed a course of approved subject matter to the FDA presumed the owners-operators-managers who had satisfaction of the state regulatory agency responsible for completed the course would show improvement in the the food service program. sanitation level of their establishments. Core topics should include: applicable sanitary The final report from Ohio included the following requirements with self-inspection techniques; foodbome recommendations for starting an effective training illnesses (microbiology, growth, morphology, nutrients, program: toxic foods); food handling practices (storage, prepara¬ • Solicit support of the food service industry, public tion, service); personnel (hygiene, training, job descrip¬ health agencies and other interested parties. tion); equipment management (design, installation, • Seek technical advice from the food service materials, schedules); and insect and rodent control. industry, public health and other interested persons. There was a consensus that any supplemental study as • Form technical advisory committees to provide in the areas of nutrition, accidents, safety or insurance, the necessary expertise for program development. would be given at the discretion of the teaching agency. • Provide qualified instructors to teach the subject Flexibility in the program, permitting modification of the material. course materials, was an important point. • Establish and maintain rapport of the technical The time frame suggested for instruction ranged from committees and industry. 15 - 18 hours for classroom activity supplemented with • Establish and maintain a close association with homework or study outside class. certified managers. A test over the material covered in the class was • Enlist and maintain the support of local health considered necessary at the conclusion of the course departments which is crucial to the continuing presentation. Pre-testing of students was recommended success of the program. initially for teacher evaluation of subject matter, but in Data released later showed improvement in partici¬ due time could be discontinued. pant’s knowledge as well as a higher level of food Consideration was given to the establishment of a sanitation in the Ohio establishments inspected. national review board to approve training programs Two FDA contracts were then awarded to the states of throughout the country. The board would maintain a Colorado and Virginia to implement the Ohio program. national registry of accepted programs which would meet These states have completed the contracts with final basic criteria for certification. The development of criteria for the establishment of a • Through the Cincinnati Training Facility, include recertification program was also considered. The in the “Current Concepts in Food Protection” development of this follow-up program would be courses information about the recommended essential if the certification program was to have real national training and certification program. merit. • Promote statewide sanitation surveys of the food Where Do We Go From Here? service industry to establish a base level from The FDA has 3 contracts with regulatory agencies which improvement over a period of time can be who, in turn, subcontract with educational institutions to observed. teach a course containing the subject matter described • Continue to provide limited supplies of teaching earlier. The overall program is to be supervised by the materials and loan visual aids to those states and enforcement agency responsible for food service estab¬ territories which conduct training programs. lishments. • Work closely with any national organization to The FDA has assembled teaching materials with promote and support the training and certifica¬ suggested visual aids for use of any agency or institution tion concept through these organizations. which is interested in conducting a food service training • Continue to request funds for assistance in program. implementing the recommended national training A training program which includes the subject matter program for the food service industry. currently considered necessary has been developed in • Work for the establishment of a national conjunction with NSF by the National Institute for the certification board to approve programs identical Foodservice Industry and supported and promoted by with the recommended national program. This the National Restaurant Association. would permit reciprocity among the states with There may also be funds to provide “seed money” to agreements to that effect. initiate the training and certification program or develop • Through certification committee, review periodi¬ a recertification program. To date, money requests for cally the training programfs) from all states to the development or implementation of food service insure that updated material is being taught as training certification programs have totalled over current technology changes, and rules or regula¬ $2,000,000.00. tions are amended or established. Future Plans as Envisioned by FDA • Perform follow-up field sanitation surveys as The FDA will: necessary to evaluate the training certification • Continue to meet with representatives from the program. academic community, industry, regulatory agen¬ • Develop publicity materials by the certification cies and consumer groups. They will discuss the committee to advertise the entire program in a development and promotion of a nationally positive manner. Industry should be ready to recommended training course for the food service assume responsibility in this area in due time. industry which will result in certification of those who satisfactorily complete the course. As time goes on, and more effective training programs • Promote the establishment of state committees to are established, the regulatory agencies may be able to implement the national program with modifica¬ reduce some of their current inspection activity. This will tions deemed necessary to that particular state. depend on the sanitation status of the industry, and on • Through regional personnel, promote the training its cooperation. By working together, the image of the and certification concept through regional semi¬ industry will be improved, and consumers will be nars or individual contact with the states. provided an additional measure of food protection. High Sewer Bills? Wastewater Problems?

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QUALIXY OF LESTER HANKIN, cooking and baking. In 1978 the average annual consumption of sour DONALD SHIELDS, aid SOUR CREAM cream and dips was 817 grams (1.8 J.GMIDON HANNA pounds) per person, about a three¬ AND fold increase from 1954. This com¬ pares closely with the growth in NOM- Two types of sour products are sold in yogurt consumption to 1185 grams Connecticut; dairy sour cream, a cultured Q..b pounds). And recently other sour BUTTERFAX product; and non-butterfat sour dress¬ products have been offered for sale, ing. Code periods (days from manu¬ including the sour dressings, sour facture to date stamped on the container) SOUR DRESSING half and half, and non-butterfat sour ranged from 25 to 90 days. Twenty-eight dressings. samples were tested. Fat content averaged 19.1% far sour Sour cream is made by using lactic cream and 14.6% far non-butterfat sour acid bacteria to produce acid and dressings. Sodium content of all samples flavor compounds in a milk product averaged 67 milligrams per 100 grams. or by acidifying the milk mixture Samples containing hydrolyzed vegetable with food grade acids, with or protein were higher in sodium content. without the use of lactic acid bacteria Non-butterfat products generally con¬ or enzymes, usually rennin. The tained more additives than the sour former product is labelled cultured creams. Two samples that did not sour cream and the latter acidified declare the use of sorbate on the label sour cream. In Connecticut, sour contained this preservative. cream must contain at least 18% Microbial contamination varied among types of products and brands. Only two milk fat. Sour half and half and samples contained a high number of acidified sour half and half is made aerobic bacteria. Seven samples con¬ like sour cream and acidified sour tained substantial yeast contamination. cream, but regulations allow less Twelve samples contained a high number milk fat (10.5 to 18.0%). The acidity (greater than 10 per gram) of colifarm of all soured products must not be bacteria. less than 0.5% expressed as lactic acid. There are no specific regulations Sour cream is enjoyed by many for non-butterfat sour dressings persons in such diverse ways as a except that wholesome ingredients base for chip dips, as a dressing for must be used and labelling and baked potatoes, as a topping on fruit listings of ingredients must comply or vegetables, and as an ingredient in with State regulations (8). This study details by brand name

Adapted from Bulletin #795 of the Connecti¬ microbial and chemical analyses of cut Agricultural Experiment Station, New soured products offered for sale in Haven. food stores in Connecticut. METHODS centration). None of the dairy sour from 2 to 70 days. All samples were Twenty-one samples of sour cream cream labels listed use of artificial of satisfactory quality when pur¬ Gncluding one sour half and half) color or flavor, but most of the chased. and seven samples of non-butterfat non-butterfat products declared their sour dressing were collected at food use. Microbial analysis: The total num¬ stores in Connecticut during October Labels on four samples listed use ber of aerobic bacteria per gram of through December 1980. of an acidulant Gactic or citric acid sour cream or non-butterfat sour RESULTS AND DISCUSSION or vinegar) probably to provide dressing varied considerably among Additives: All seven of the non- tartness. Cultured skim milk was brands. There are no bacterial butterfat sour dressings but only 5 of listed as an ingredient in 3 samples. standards for these products, but for the 21 sour creams stated on the Sodium citrate was a declared example, a total aerobic count of label that a stabilizer or emulsifier ingredient in three samples. This 50,000 per gram is acceptable in was used. Stabilizers thicken the material is called a flavor precursor, pasteurized cream. Thus, only two product and emulsifiers help keep since, in products cultured with samples were above the standard for fat dispersed. The usual stabilizers, lactic acid bacteria, the bacteria pasteurized cream. The number of vegetable gums and carrageenen, transform the sodium citrate to acid-producing bacteria does not and the emulsifiers mono- and desirable flavor compounds. always coincide with the total aerobic diglycerides were used. The use of Monosodium glutamate (MSG), a count. The lactic acid bacteria used tapioca flour was declared on the flavor enhancer reputed to act by to ferment dairy products are fasti¬ lables of two samples presumably stimulating the taste buds, was dious in their growth requirements. added to thicken and enhance the stated as being used in one sample. If they are present in the manu¬ consistency. Labels on two samples Sodium caseinate, derived from milk, factured product, most will not grow stated that hydrolyzed vegetable was listed as an ingredient in a on the medium used for the total protein was added. Two samples sample. aerobic count. Bacteria other than showed on the label that a sweetening Code periods: The code periods lactic acid bacteria can produce acid. agent was used: dextrose and sugar, (days from manufacture to date Contamination by yeasts and respectively. stamped on the container) for sour molds varied among samples. Yeasts Labels on all of the non-butterfat creams averaged 39 days but the greater than 50 per gram are sour dressings indicated that hydro¬ range was wide, from 25 to 60 days. considered important. Mold con¬ lyzed vegetable oil was the fat For non-butterfat sour dressings the tamination, except for a few samples component. Either skim milk or code periods averaged 66 days; the was minimal. An excessive number water was the first ingredient listed range being from 30 to 90 days. The of coliform bacteria (greater than 10 (the component in the highest con¬ age of all samples at purchase varied per gram) is not considered satisfactory and could indicate poor The average sodium content of the ACKNOWLEDGMENTS packaging technique. sour creams was 67 milligrams per We also tested for gram negative 100 grams, ranging from 43 to 113. We thank Susan Marafino, Sunrae Mc¬ bacteria able to degrade proteins and The non-butterfat sour dressings Lean, Mamie Pyles, John Hayes, and Richard Hastings for the microbial and chemical fats, the major components of sour averaged 68 milligrams per 100 analyses and Heather Leary for help in grams, ranging from 38 to 120. cream and dressing. Many of these collecting the samples. gram negative bacteria are psychro- Samples 3 and 27 were high in REFERENCES trophic, i.e., able to grow at refriger¬ sodium content (520 and 248 milli¬ ation temperatures and cause spoil¬ grams per 100 grams, respectively). 1. Dairy Situation (DS 376). July 1979. USDA Economics, Statistics, and Co¬ age. Few of these bacteria were Their labels listed hydrolyzed vege¬ operative Service, Washington, DC. table protein, which can contain found in the samples, indicating that 2. Hankin, L. and D. Shields. 1980. Quality any bacterial contamination detected considerable salt, as well as salt as of Yogurt. The Conn. Agricultural Ex¬ by the total aerobic count was by the third or fourth ingredient. periment Station, New Haven. Bulletin gram positive bactena, which are less 785. likely to cause spoilage than the 3. Hankin, L., D. Shields, and J. Gordon Sorbate, a food preservative used Hanna. 1980. Quality of Juice Drinks. gram negative bacteria. to counteract yeast and mold growth, The Conn. Agricultural Experiment Sta¬ Nutrient quality: The percentage was found in only 6 samples. It was tion, New Haven. Bulletin 790. of fat in the sour creams varied from not present in 2 samples that listed it 4. Hankin. L., D. Shields, and J. Gordon Hanna. 1980. Quality of Egg Nog. The 16.3 to 22.0%; averaging 19.1%. on the label, however it was present Only two samples contained less Conn. Agricultural Experiment Station, in 2 samples that did not declare its New Haven. Bulletin 793. than the 18%butterfat required. The use. 5. Hankin, L., D. Shields, and J. Gordon non-butterfat sour dressing averaged Hanna. 1980. Quality of Cottage Cheese 14.6% fat. Acidity of the sour creams, a and Ricotta Cheese. The Conn. Agri¬ The number of calories in the sour measure of tartness ranged from a cultural Experiment Station. New Haven. Bulletin 791. creams averaged 55 per 28.4 grams low of 0.55% to a high of 0.95% 6. Hankin. L., D. Shields, and J. Gordon (one ounce or about 2 tablespoons) (average 0.79%). All sour creams Hanna. 1981. Quality of Chip Dips. The and 46 in the non-butterfat sour were within the regulation requiring Conn. Agricultural Experiment Station, dressings. The protein content aver¬ at least 0.5% acidity calculated as New Haven. Bulletin 794. aged 3.7% for the sour creams and lactic acid. Acidity of the non- 7. Regulations of the Milk Regulation Board. Adopted July 17, 1974. Conn. 3.4%for the non-butterfat dressings. butterfat sour dressings ranged from Department of Agriculture, Hartford. The carbohydrate content averaged 0.70 toO.%% (average 0.80%). Thus, 8. Uniform Food, Drug, and Cosmetic Act. 3.4% for the sour creams and 5.3% each type of product generally had Chapter 342, General Statutes of Con¬ for the sour dressings. about the same tartness. necticut. Revised to 1981. 235 Sustaining Member Milk Filters All milk filters are not created equal. And now you can see the difference. Every seam on KENDALL Sock Filters and Tube Filters has an orange, quality control stripe. A continuous, unbroken stripe that tells us and you that the seam is bonded properly. At a glance. And Kendall filters are made from special nonwoven materials that insure maximum sediment retention and strength while allowing an efficient flow rate. It all adds up to better milk quality and reduced down¬

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There’s nothin’ like our Belle

Board the Belle of Louisville, a genuine paddlewheel Make a sentimental journey on the fair lady... see the steamer... You’re in for a nostalgic river cruise beautiful Ohio River and learn of the historic beginning reminiscent of steamboat days from a century past. She of Louisville’s riverfront. was built in 1914 with high standards of strength and safety. The Belle was first operated as a ferry and day The steam will turn the paddlewheel; the whistle will packet carrying passengers, freight, farm produce, and blow; and, the calliope will sound like a symphony while even livestock. you cruise upstream with a view of the Kentucky and Indiana shores. When autos, trucks and all-weather roads became practicable in the early twenties, competition became so People who say it only happens in the movies have never severe that she quit the packet business and became an met our Belle. In fact there’s nothin’ like our Belle. excursion boat.

The cruise on the Belle of Louisville is just one of the attractions of the 69th Annual Meeting of lAMFES.

Don’t Miss Out See page 239 and make your reservations TODAY . . . 239 Louisville in '82! Welcome to Louisville, "Derby City, USA". We invite you to attend the 69th Annual Meeting of lAMFES, August 22-26, 1982 at the Galt House, Louisville, KY. During the meeting a variety of events are planned, ranging from a cheese & wine reception to a cruise on the Belle of Louisvile (a paddle-powered, triple decked, stern-wheeler). Music and an outstanding buffet will also be a part of this cruise. Spouses' entertainment will also be a big attraction at the '82 meeting. See you there!

1982 lAMFES ANNUAL MEETING Advance Registration Form for the 69th Annual Meeting, Aug. 22-26, Louisville, KY. Mail to: Please check where applicable: Joe Schureck, Registration Chairman Affiliate Delegate □ Speaker □ Milk Control Branch Past President □ Affiliate Member □ Health Services Building Executive Board □ lAMFES Member □ 275 East Main Street 30 yr. lAMFES 50 yr. lAMFES Frankfort, Kentucky 40621 Member □ Member □ Non Member □ Make checks payable to lAMFES Meeting Fund

Advance register and save - refundable (prior to June 30) if you don't attend ADVANCE REGISTRATION FEE (prior to July 1) REGISTRATION FEE AT DOOR * Spouse of • Spouse of Non Member Member Student Member Member Student Member Registration $20.00 $10.00 no chg. $25.00 $12.00 no chg. $30.00 Banquet & 15.00 15.00 $15.00 17.00 17.00 17.00 17.00 Cocktail Hr. Cruise- Belle of Louisville 12.00 12.00 12.00 15.00 15.00 15.00 15.00 (entertainment & dinner) $37.00 $44.00 $32.00 $62.00 Total $47.00 $27.00 $57.00 Name (Member)_ Children's First Names and Ages_ Employer_ Address _ City_State_ Zip. Means of Transportation _

GALT HOUSE Fourth & River Rd. Reservations must be received by July 15, 1982. Louisville, KY 40202 Telephone 502-589-5200 Arrival Date _ Departure Date_ Arrival Time _ Means of Transportation Name_ Name_ Address_ City_ State_Zip- Arrangements have been made for a flat rate of $42.00 per room with a maximum of 4 people to Mail directly to Galt House, Fourth and River Rd., the room. These rooms will have 2 double beds. Louisville, KY 40202 News and Events Food Processing and Solar Energy

A four-year study by University of Wisconsin-Madison curd and whey, thawing frozen meat, blanching researchers has found that solar energy is not now vegetables and cleaning up food preparation areas. economically feasible for food processing although it “We applied computer models to the energy needs as could supply 20-60 percent of the energy required. actually measured in representative plants from the “Approximately 5 percent of the energy consumed in different food processing industries,” says Lund. The the United States is consumed by food processing research showed how best to retrofit the food plants with industries,” says food scientist and agricultural engineer solar collectors and a hot water storage system. Daryl Lund. Wisconsin alone has 81 canning plants, 62 “Solar water heating is most economic for food plants fluid milk plants and 422 cheesemaking plants. that have a stable demand for hot water,” says Lund. Depending on the type of plant, the payback period for “You like to get as even a heating load as possible.” a solar installation varied from seven to 11 years, too long Meat and dairy plants, with a constant demand for hot for most food processors to invest in solar. Most firms water week after week, are likelier to consider solar require a payback on investment with six months to four systems than canning plants, which have a short years before investing in new technology, Lund says. operating season when they need lots of hot water. They have already installed energy-saving devices to turn A solar hot water system can’t provide all the energy on motors in sequence and switch off lights automati¬ needed in food processing operations, says Lund. Solar cally. Such measures helped food plants cut their energy works best if the plant needs hot water, 130 to 190 expenditure 20 to 25 percent over the last 10 years, says degrees, rather than boiling water or steam. Lund. In evaluating solar retrofits for the food industries, the But the high initial cost and the long payback period study also found that parabolic collectors captured more have kept food processors, as well as other industries, of the sun’s energy on a per dollar basis than the cheaper, from adding solar systems. Between 1975 and 1980, only flat-plate collectors. Lund says the volume of water uses 61 U.S. industrial plants installed solar systems. “Solar is for heat storage should be at least 40 liters for each at best borderline for industry at this time,” says Lund. square meter of collector surface. He advises industry not About 90 percent of the expense of a solar system is the to scrimp on storage volume because it is relatively cost of the solar collectors. “The biggest thing that has to cheap, and additional volume can be used to accumulate happen for solar to catch on, is that the cost of the heat over a weekend when most food processing plants collectors will have to come down,” explains Lund. are closed. Other factors could make solar systems more competi¬ Lund was joined in the solar energy research project by tive with the natural gas and electricity most plants now Frederick H. Buelow and Rakesh K. Singh of the use to heat water. These include higher prices for fossil Department of Agricultural Engineering and John A. fuels and lower inflation and interest rates, Lund says. DufTie of the Solar Energy Research Laboratory. The study evaluated the use of solar in milk, meat and For more information contact: Daryl B. Lund, cheese processing plants and in canning operations. 608-263-2008. These plants use hot water for pasteurizing milk, cooking Monarch Offers New Professional Sprayers Sanitation Literature Introduced

A sanitation program for milk bottling plants is Geerpres is introducing a totally new, heavy duty line detailed in a new literature set available from Monarch of professional sprayers for use in an extensive range of Chemicals Division of H. B. Fuller Company. commercial and industrial applications, including the The package includes information on Monarch sanitary maintenance, food service and pest control services for milk plants, including microbiology markets. laboratory services, safety program, and in-plant sanita¬ The GPS sprayer line is designed for dispensing floor tion school. Literature focuses on production procedures cleaners and strippers, pesticides, weed control chemi¬ for quality control, such as on-line asceptic sampling and cals and liquid fertilizers as well as all types of disinfect¬ specific Monarch procedures and chemicals for bottling ing procedures from aseptic cleaning to restroom care plant sanitation. and sanitizing. They also are excellent for wall washing For a copy of the Milk Bottling Plant Sanitation and baseboard cleaning. Program, contact your local Monarch Chemicals repre¬ For more information contact: Anne Greene, sentative, or write Monarch Chemicals Division, 3900 Geerpres, PO Box 658, Muskegon, MI 49443,616-773- Jackson Street, NE, Minneapolis, MN 55421. 3211. Real Appeal Cards Campylobacter is so new and there have been no direct, sensitive tests until now, there are no established standards for the bacterium in processed foods. To help support the people who support the dairy Doyle says unprocessed foods like meat, particularly industry, Babson Bros. Co., builder of Surge dairy farm chicken, are an important potential source of Campylo¬ equipment, has introduced REAL APPEAL cards. bacter food poisoning. Foods like these that are meant to The REAL APPEAL cards can be left behind on a be cooked are not subject to bacterial checks. restaurant table -• your personal endorsement of an People should not consume raw milk, raw hamburger eating establishment serving real dairy products. or undercooked chicken, warns Doyle. They should also The front of the card shows a piece of apple pie ala avoid cross-contamination while preparing food. If you mode and a glass of milk with the words, “This is one of put uncooked chicken on a cutting board and then my favorite restaurants. They served me REAL DAIRY prepare a salad on the same surface without first washing PRODUCTS!” It also has a space for your signature. it, you can cross-contaminate the salad with Campylo¬ The back of the card leaves everyone with a final bacter from the chicken, explains Doyle. thought... “I always ask for real dairy products.” Doyle stresses that there are still many important The cards are available by writing: REAL APPEAL unanswered questions about Campylobacter. “We know CARDS, Babson Bros. Co., 2100 South York Road, Oak very little about the effect of various food processes or Brook, IL 60521, include 50 cents per package of 50, to methods of food preservation on the ability of Campylo¬ cover postage and handling. bacter to survive in foods. We are only beginning to learn what treatments inactivate Campylobacters when they are present in foods. And we don’t know if all strains of the New Cause of Food Poisoning bacterium are equally pathogenic.” For more information contact: Michael P. Doyle, Campylobacter isn’t a household name, but it could University of Wisconsin, Madison. 608-263-6936. become one. A subspecies of this bacterial genus is a newly recognized cause of food poisoning. “As a cause of food poisoning and gastroenteritis, this bacterium may be even more prevalent than Salmonella, which we know is a major cause of bacterial gastroenteri¬ Ringenberg elected President tis,” says food microbiologist Michael Doyle of the of American Dry Milk Institute University of Wisconsin-Madison Food Research Insti¬ tute. Doyle has developed a sensitive technique for detecting Campylobacter in foods. The test will allow scientists to screen foods for the bacterium. Mr. John M. Ringenberg, Mid-America Dairymen, People may develop Campylobacter enteritis-the Inc., Springfield, Missouri, was elected President of the technical name of the disease-after swallowing as few as American Dry Milk Institute at the Institute’s 57th 500 cells of Campylobacter. Doyle says some other causes Annual Meeting held in Chicago on April 21-23,1982. of food poisoning require that millions of cells be Mr. Ringenberg previously had served as Vice-President ingested before an infection occurs. of the organization; he is a member of its Executive The major symptoms of Campylobacter enteritis- Committee, and has served on a number of standing abdominal pain, diarrhea and fever-appear two to five committees since being elected to the Board of Directors days after ingestion of the material. Patients usually in 1964. recover in one to three days. David N. Dickson, Carnation Company, Los Angeles, Because people may become infected after consuming California, was elected Vice-President of the Institute, a relatively low number of cells, researchers needed an and Alfred J. Freisem, Michigan Producers Dairy effective method for detecting low numbers of Campylo¬ Company, Adrian, Michigan, was re-elected Secretary- bacter cells. Doyle’s technique works in three days and Treasurer. can detect as few as three ceils in an ounce of food. The American Dry Milk Institute, founded in 1925, is “Currently we don’t know what the incidence of the national trade association of the dry milk industry. It Campylobacter is in our food in general,” says Doyle. represents dry milk manufacturers in all areas affecting People from the food industry and regulatory agencies the dry milk industry, including government liaison, are eager to use the technique to test foods for Campylo¬ market development and promotion, product standards, bacter. Food processors routinely monitor their products and consumer relations. The Executive Director of the for bacteria like Salmonella. But because work on Institute is Warren S. Clark, Jr. 242

National Mastitis Council National Fancy Food Meeting Highlights and Confection Show

Nearly 300 members of the National Mastitis Council British regional specialities will be highlighted at the took part in a very strong annual meeting program in National Fancy Food and Confection Show, New York Louisville, Kentucky during February. Coliseum, June 27-30. Virginia Poly Technical Institute and State University Fine Food From Scotland will be the focus on one and the University of Wisconsin presented convincing booth, with products from six different companies. data which demonstrated that milk production is greatly Smoked salmon, water from the Scottish Highlands, influenced by an increase in somatic cell counts even at mustards and relishes from the Outer Islands, cookies very low levels. and wrapped confectionery made to traditional recipes The Ohio Agricultural Research and Development will figure prominently in the display. Center discussed lactoferrin and other materials in the English and Welsh cheeses will be promoted under the udder which protect the dry udder from infection. It was umbrella of the ENGLISH COUNTRY CHEESE pointed out that the bovine mammary gland is more COUNCIL. The large range now available to US retailers succeptable to new intramammary infections both at the will be demonstrated with tastings and practical beginning and near the end of the dry period. At these information on introductions and back-up promotional two times, the gland is undergoing functional change and support. fluid is accumulated in the gland and the absence of These companies, with other regular exhibitors, will regular milk removal suggests that bacteria can colonize show in a group organized by the BRITISH FOOD more easily in the canal of the teat. Dry cow therapy can EXPORT COUNCIL, whose members are responsible provide adequate control of the new infections during the for 80 percent of Britain’s processed food exports. early dry period but there is a need for a method of For more information contact: British Information control during the time just prior to calflng. Services, 845 Third Avenue, New York, NY 10022, Antibiotics, a band or blessing was the subject of the 212-752-8400. symposium on antibiotics. John Spaulding of the United States Department of Agriculture spoke on the total residue avoidance program. With the aid of a task force, NRA Offers Educational Series he hopes to develop a basic management guide that includes not only good management practices but also Four of the biggest challenges confronting restaura¬ identifies areas where residue still enter the system. teurs during the next ten years will be analyzed and The University of Nebraska shared details of their discussed in a new series of National Conferences sched¬ successful on-the-farm mastitis program which has been uled during the last half of 1982 by the National Restaur¬ underway since 1979. This extremely successful program ant Association (NRA). The in-depth education forums has now reached 3,500 people in 81 locations around the are designed to encourage creative interaction between a state of Nebraska and dairymen are now calling the broad spectrum of restaurant owners, managers, and extension for assistance and development of a strong executives and will feature outstanding lecturers and mastitis program on the farm. panel participants. Chosen to serve as president of the National Mastitis The NRA National Conference on Human Resources Council for the coming year is the University of Wiscon¬ in Foodservice in Washington, DC, June 21-22,1982, sin Extension Dairymen, Dr. Allan Bringe. Long initiates the National Conference program. “Employee involved in Wisconsin’s mastitis programs, Bringe Relations - The Challenge for the 80’s’’ is the theme for succeeds Robert Dawson, Babson Brothers of Oak the conference which will be headquartered in the Brook, Illinois, who served as president during 1981. Quality Inn - Capitol Hill. Elected to vice president is Arlan Schwinke of Morrison, The NRA National Conference on Purchasing, in Missouri, a dairymen who also serves as treasurer of Chicago, IL, October 11-13, and the NRA National Mid-America Dairymen, Inc. Conference on Alcoholic Beverage Service, in Dallas, TX, The summer meeting of the National Mastitis Council November 7-10, round out the 1982 National Conference will be held on Thursday, August 26,1982 at the Galt schedule. Both programs will provide restaurateurs the House in Louisville, Kentucky and the 1983 annual opportunity to interact with a wide range of experts and meeting will be held on February 21-24,1983 at the tackle two subjects which will have a major impact on Executive West in Louisville, Kentucky. future restaurant development and profitability. For more information contact: John Adams, National For more information contact: NRA Seminar Depart¬ Milk Producers Federation, 30 “F" Street NW, ment. 311 First Street NW, Washington, DC 20001, or Washington, DC 20001, 202-393-8151. call 202-638-6100 or 800-424-5156. Book Reviews

Rapid Methods and Automation in Micro¬ written by either Dr. Anthony N. Sharpe from the biology, Richard C. Tilton, Ed., American Bureau of Microbiological Hazards, Food Directorate, Society for Microbiology, Publication Sales, Health Protection Branch, Health and Welfare, Ottawa, 1913 I Street N.W., Washington, DC 20006. Ontario, Canada or by QA Laboratories Limited, Toronto, Canada scientists. QA Laboratories Limited is 316 pages. Cloth bond $30.00. the commercial manufacturer of the ISO-GRID Hydro- phobic Grid-Membrane Filter System. The majority of In the last 10 to 15 years there have been extensive the data presented in these papers has all been previously efforts to utilize the potential for automation and rapid published in the7ouma/ of Food Protection, Applied and methods in the dynamic, but some times traditional, field Environmental Microbiology, and/or other microbiology of microbiology. Perhaps, the area of microbiology that journals. However, the editor brings in one volume the has made some advances and uses in automation and application of a new membrane filtration unit, as a rapid rapid methods has been the clinical microbiology area. means of evaluating the microbiological quality of foods. However, rapid methods and automation are finding In addition, the theory and the practical considerations their ways into other areas of microbiology. Dr. Paul A. of the Hydrophobic Grid-Membrane Filter for the Hartman mentions in his chapter (p. 199) that the use of enumeration of bacteria in foods is presented to the rapid methods and automated techniques will increase in readers. the “microbiology of each and every ecological niche.” The section of Rapid Methods in Food Microbiology Dr. Richard C. Tilton puts together in one volume included an overview of the developments of miniatur¬ (over 85 papers) the proceedings of the 3rd International ized microbiological techniques, miniature methods in Symposium of Rapid Methods and Automation of poultry microbiology, miniaturized methods and com¬ Microbiology, Washington, DC 26-29 May 1981. The puter analysis in meat microbiology, adaptation of meeting attracted approximately 1450 participants from commercial systems for rapid identification of bacteria in all over the world. The meeting was not only foods, expanding horizons in miniaturized methods in multi-national but also interdisciplinary. The 3rd food and water microbiology and the use of coaggulation International Meeting was preceeded by the 1st techniques in the rapid identification of microorganisms. Symposium of 1973 in Stockholm, Sweden and the 2nd Some of the work presented in the papers is the result of Symposium in Cambridge, England, 1976. the efforts of Dr. Daniel Y.C. Fung and Paul A. Hartman According to Dr. Tilton, the purpose of the symposium in developing miniaturized microbiological techniques was two-fold. One, rapid and automated methodologies for their use in food microbiology. Much of the data now routine were critically reviewed and second, the new, presented in this section has been previously published in innovative, unique and unproven instruments and the Journal of Food Protection, Applied and Environ¬ techniques were introduced to the world of microbiology. mental Microbiology and/or other current microbiology According to him, the goals were admirably achieved. journals. However, the editor brings together under one Although the proceedings concentrate on clinical cover the state of the art in the use of rapid methods and microbiology areas, there are various sections entitled commercially available kits for the identification of “Hydrophobic Grid-Membrane Microbiology-Principles microorganisms in foods. Presently, the chapter discuss¬ and Practice” and ‘.‘Rapid Methods in Food Micro¬ ing the coagglutination techniques for rapid identifica¬ biology” of utmost importance to Food Scientists. In tion of microorganisms has little fo-td application. addition, many of the methods geared to the clinical However, it is an area that deserves a lot of investigation microbiology areas have potential applications in food because the potential of this procedure in food testing analysis. could be great indeed. The Hydrophobic Grid-Membrane Microbiology sec¬ Currently, the book has limited application to the food tion discusses the theory and practice of the Hydrophobic industry; however, it brings the reader up-to-date in Grid-Membrane Filter, its practical considerations for rapid and automated methodologies currently available the filtration of foods, the ISO-GRID Hydrophobic world-wide for the recovery of microorganisms. The book Grid-Membrane Filter System, an enumeration of should be a part of every university library, any faculty indicator organisms in food with the ISO-GRID member involved in teaching food microbiology courses, Hydrophobic Grid-Membrane Filter method, automated and any food scientists interested in automation and Hydrophobic Grid-Membrane filter techniques for rapid methods. The food industry and food sanitarian obtaining aerobic plate counts and fungal counts in should wait until some of these rapid methods and foods, and Hydrophobic Grid-Membrane Filter and the automated techniques have been proven effective and the detection of Salmonella organisms. All papers were results of controlled studies are published in the

1 244

literature before they deckle to select a rapid method or insight to the theory of common foodservice problems automated procedure in their specific food application. encountered by field sanitarians. For example: how does Food microbiology is a sleeping giant in the use of one calculate the thawing time for a steak or determine automated and rapid methods systems. More and more the time required for the center of a food pack to reach a research is currently being conducted as evidenced in this specific temperature. For the individual with a need to symposium and I foresee that in the 4th International know Milson and Kirk have the answer. Symposium (to be held 3 or 4 years later), the PRINCIPLES OF DESIGN AND OPERATION OF presentations and applications to food microbiology will CATERING EQUIPMENT is a text written for the increase dramatically. The $30.00 price for the cloth individual involved with the design rather than the bound edition of the book makes this book a very operation of catering equipment. If more catering attractive book to food scientists and food microbiolo¬ equipment were designed based on the principles gists interested in rapid methods and automated systems presented in this publication there would probably be in microbiology. We will then anxiously wait for the 4th less operational problems experienced by those utilizing International Symposium to hopefully present us, food such equipment. This text should be available in microbiologists, greater food applications of these rapid graduate schools that offer courses in food science or methods and automated systems. food sanitation. It would be a useful reference for catering equipment manufacturers.

RICARDO J. ALVAREZ, Ph.D. HOMER C. EMERY, Maj,MSC Director of Quality Assurance GIBCX) Laboratories Academy of Health Science Division of The Dexter Corporation Fort Sam Houston, TX 2801 Industrial Drive Madison, WI53713

Yersinia enterocolitica. Edward J. Bottone, Principles of Design and Operation of Catering Editor. CRC Press Inc., Boca Raton, FL. 1981. Equipment, AVI Publishing Company, West 224 pages. $69.95. Port, Connecticut, USA, 440 pp. By A. Milson and D. Kirk. As stated in the preface by Dr. Bottone the significance of Yersinia enterocolitica in foods is still PRINCIPLES OF DESIGN AND OPERATION OF debated as only one major outbreak, occurring in the CATERING EQUIPMENT is not a guide to the United States, has been traced to contaminated selection and operation of foodservice equipment. As its chocolate milk. However, species of Yersinia are title implies this publication presents the principles frequently recovered from food products without known underlying the design of catering equipment rather than production of disease. Dr. Bottone emphasizes that the serving as a guide to selection and operation. This text is nature of the Yersinia strains isolated in foods, and their definitely not written as an operational manual for control is a subject of great public health significance. catering equipment. The reader without a background Consequently, the correlation of the biochemical, and understanding of process engineering will not find serologic, and invasive potential of food isolates has this publication as a useful reference. added a new dimension in Yersinia research. As the authors state in the preface this publication is The book Yersinia enterocolitica brings to date (mid intended to serve as an introduction to designing catering 1980’s) all the research done on this organism by equipment for students with a background in process respected scientists. The book covers the classification, engineering. Catering equipment designers, manu¬ isolation techniques, antigens, antibiotic resistance, factures, and consultants will find PRINCIPLES OF clinical observations, laboratory methods, gastroenteritis DESIGN AND OPERATION OF CATERING EQUIP¬ in children and their families, yersinia enteritis and MENT to be a valuable reference. Schools of Chrohn’s disease, arthritis associated yersiniosis, ery¬ environmental science and engineering should consider thema nodosum associated with Yersinia infections, using this publication as a text in a special problems or occurrence of antibodies of Y. enterocolitica in thyroid topics course. It would serve as an excellent introduction diseases, zoonotic infections (host range, transmission to an aspect of food science and sanitation that is often between animals and man), occurrence in foods, overlooked in many graduate schools. epidemiological aspects with reference to the New York As a practicing sanitarian I did not find many applied State Outbreak, Canadian infections. South African uses for this publication. However, I found it provided an isolates, and yersiniosis in Japan. Although the book covers clinical, medical, epidemio¬ activities in a number of countries and progress toward logical and foodbome properties of Y. enterocoUtica, the international food quality codification. The hnal chapter book is of interest to food microbiologists, public health in part one. Analysis of Food, reviews analytical methods professionals and environmental sanitarians. The first that are available for detecting metals in food products. three chapters cover the characteristics, biochemical Analytical methods are not described in exacting properties and recovery of the organism from various procedural steps, but enough information is presented to samples. Chapter 15 (written by Drs. Lee, Vanderzant familiarize the reader with the methods that can be used. and Stem) covers the occurrence of Y. enterocoUtica in Part two of Metal Contamination of Food is a foods. The authors discuss the prevalence of the comprehensive review of the major metals that have been organism in dairy, meats (beef, lamb, pork, poultry), found to contaminate food. The author provides essential seafoods and vegetable products. In addition, isolation information on the chemical and physical properties, procedures, survival, control and significance of this production and uses, metabolism and biological effects organism in foods is discussed. The last four chapters and general methods of analysis for the following metals: cover the prevalence of this organism in various lead, mercury, cadmium, arsenic, antimony, selenium, countries. aluminum, tin, copper, iron, chromium, manganese, The work presented in this book has not answered all cobalt, nickel, molybdenum, titanium, vanadium, zinc, the outstanding questions regarding this organism and beryllium, strontium, and barium. The following metals the disease(s) it causes. However, it has brought into one are briefly discussed: boron, bismuth, zirconium, volume the multiple aspects of this multifaceted human germanium, tungsten, telluriumum, and thallium. pathogen. The book is a very good reference book. Reilly’s introductory quote of an old English proverb, However, the relatively high price should be the only “Every man must eat a peck of dirt before he dies,” sums deterrent to food microbiologists, sanitarians and public up an important observation brought out by Metal health professionsls to add this book to their libraries. Contamination of Food. Man is consuming increasing amounts of extraneous substances through food, metals being one of many. It is incumbent on all public health RICARDO J. ALVAREZ, Ph.D. workers engaged in food sanitation and quality control to know as much about the health effects of these Director of Quality Assurance substances as possible. Metal Contamination of Food GIBCO Laboratories goes a long way toward furthering that knowledge. 2801 Industrial Drive This text is recommended for the food scientist, Madison, WIS37I3 quality control professional, and regulatory officials. It should be available as a reference for students in schools Meta! Contamination of Food, Conor Reilly, of public health and environmental science. Conor Reilly 1980. Applied Scienc^ Publishers LTD. Essex, has done an admirable job in presenting a worthwhile England. 235 pages. subject.

HOMER C. EMERY, MajOMSC Metal Contamination of Food, by Conor Reilly, is a valuable reference for the food scientist or student with an interest in contamination of foods by metals. The Academy of Health Science author not only provides a state-of-the-art treatment on Fort Sam Houston, TX 78234 the subject but also intersperses a wealth of observations of public health interest. Reilly presents his text in a well organized manner. In School Foodservice, Second Edition. Dorothy part I, general and background information on metals is Van Egmond-Pannell. AVI Publishing Comp- covered in four chapters. Chapter one, A Peck of Dirt, any, Inc., Westport, Connecticut. describes metals in the environment, the role of metals in the human body, and the general effects of metals in foods. Chapter two. How Metals Get into Foods, focuses I found this book to be an excellent source of food on pathways by which metals are transported through service information including such topics as management the environment to foods. Pathways discussed include: practices, food purchase and preparation, nutrition and soils, fertilizers, plant accumulation of metals, food meal planning, and equipment needed to efficiently processing, preparation activities, and storage. Chapter operate a school foodservice. three. Quality Control, relates historical progress in The author utilizes pictures, figures, and problems to enacting food safety legislation. This chapter not only reinforce the text. This is a strong point, since the author covers quality control in the U.S. but also reviews control states that the “book endeavors to bring together much 246

of this information for the convenience of the students in notices, no smoking signs, etc. He considers these things correspondence courses, in vocational training courses, important but points out that apart from the elimination and in the colleges and universities and for all who want of food poisoning bacteria at the source (i.e. from raw an understanding of school foodservice.” To aid in this food), good temperature control of protein foods is the understanding, the book lists National School Lunch one single factor most likely to contribute to a decrease in Act - Public Law 3%, Child Nutrition Act of 1966, As cases of food poisoning. Amended, and National School Lunch Act, As Amended Because of the organizational approach, this book is in the appendices. rather unique in terms of foodservice sanitation books The food service industry is changing rapidly, due in currently available. It brings together basic information part to product innovations, labor turnovers and that has been widely scattered in the past. The book is operating costs. I do not know of any other book which divided into two parts. Part I contains 8 chapters dealing contains as much up-to-date information about this with introductions to food poisoning, food hygiene and rapidly changing area. bacteriology, food poisoning agents, foodbome diseases and vehicles of infection, food premises (layout, construction, services and equipment, refrigeration, GENE LYON cleaning and disinfection, and pest control) and health

Research Food Technologist education and hygiene incentive systems. Chapter 9, Russell Research Center, USD A provides an introduction of Part II of the book by Athens, Georgia 30613 covering such topics as types of catering establishments, principles of catering design, food preparation and cooking - the dangers, cooking methods, cooking Food Hygiene in the Catering in Retail Trades. equipment, and washing-up. The remaining 6 chapters John K. Davenport. H. K. Lewis and describe typical foods, practices and equipment used in Company, Ltd., London, England. 214 pp. catering premises identified as the licensed trade, takeway food premises, grocery stores and supermarkets, 1982. About $19.00. butchery premises, wet fish shops, and food and drink vending machines. The author, an Environmental Health Officer, states In addition to a Table of Contents, the book contains a that his book “is intended to provide factual information subject index with principal references shown in heavy and practical advice to all who hold managerial or type, a bibliography by topic area, and two appendices supervisory positions in the catering and retail food listing organizations concerned with food and food trades.” Included in this group are line managers, hygiene and a short trade directory of materials and supervisors, senior catering and retail staff, hygiene equipment, 21 illustrations and 9 tables. Chapter 8 officers and students. Davenport points out that while contains an annotated list of food hygiene courses and “the law is important, and can set minimum standards, films and booklets for health education. Each Chapter is good standards will only be achieved when all divided into several numbered sections; this contributes understand the principles of food hygiene and are to ease of reading. Overall this book has “something for committed to putting them into practice.” everyone,” thus it would be an useful resource for In Chapter 1, entitled “An Introduction to Food students and practitioners involved in foodservice Poisoning and Food Hygiene in Britain” the author sanitation. reports that the first food hygiene regulations became operational in 1956 when the symptomless carrier was M. EILEEN MATTHEWS considered the greatest danger. Since only minor changes have been made in the law since that time, current Department of Food Science regulations are preoccupied with conditions of the food University ofWisconsin-Madison handler, availability of hand washing facilities and Madison, WI53706 247

TOUR DESIGNERS of Louisville IP ^nt^HotwHot Q^^ocuiJU

AT THE l^WORLD'S FAIR? KNOXVILLE, TENNESSEE

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Refum rtMrvation to *. lour Designers of Louisville 1982 WORLD'S FAIR TOUR Kliatryatium^ i—i IfiuracU^^ 1703 Dundee Road xVa^tHc: I_I Z6 Louisville. kY 40205 , dotUrdou I I pTvdaM Au^udt' 14/1982 I_I August 27 Name_ Address_ City_ State-

Number of reservations_xf60.95»_^(icnc_reservations_ f^.95 CMECIC OR MONEY ORDER. We reoerve tke ri^kt te omceL due to insi^ieLeHtr t*eoerv

1982 June 21-22—THE FIFTH NATIONAL Aug. 22-26—lAMFES ANNUAL MEET¬ FOOD POUCY CONFERENCE by The ING. Galt House, Louisville, KY. Contact: Community Nutrition Institute and the Food Earl Wright, lAMFES, PO Box 701, Ames, IA Marketing Institute. This year’s conference is 50010,515-232-6699. June through August—GORDON RE¬ entitled, “New Challenges for Nutrition.” For SEARCH CONFERENCES, “Frontiers of more information contact: Pat Kelly CNI, Science”, New Hampshire. Contact: Dr. Sept. 1-2—“PROSPECT FOR FOOD”. 1146 19th St., NW. Washington, DC 20036, Alexander M. Cruickshank, Director, Gordon The Summer Symposium of the Institute of phone 202-833-1730. Research Conferences, Pastore Chemical Lab¬ Food Science and Technology will be held at oratory, University of Rhode Island, Kingston, the University of York and will be on the Rhode Island 02881,401-783-4011 or401-783- theme “Prospect of Food”, dealing with June 21-25—75th AIR POLLUTION CON¬ 3372. aspects of nutrition, storage and raw mater¬ TROL ASSOCIATION MEETING. New ials. Details and registration forms available Orleans, Louisianna. Contact: APCA, P.O. on request from: Dr. K. C. Yates, Hon. Box 2861, Pittsburg, PA. 15230. Secretary, IFST North of England Branch, June 6-9—INTERNATIONAL FROZEN Kelloggs Co., of Great Britain Limited, Park FOOD TRADE FAIR, Grosvenor House, June 22-25—IFT “FOOD EXPO,” Las Road, Stretford, Manchester, M32 8RA. London, England. For more information Vegas, NV. Contact: Dan E. Weber, Director contact: Sharon Evans, Eagle Exhibition of Marketing/Administration, IFT, 221 N. Sept. 15-17—20th YANKEE CONFER¬ Consultants Ltd. 129-141 High St., Epping, LaSalle St., Chicago, IL 60601. ENCE ON ENVIRONMENTAL HEALTH. Essex CM 164AG. Cromwell, Connecticut. Contact: Leon F. June 23—SYMPOSIUM ON TERMINOL¬ Vinci, P.O. Box 1300, Middletown, CT. 06457. June 9—WAREHOUSE SANITATION OGY: The cornerstone of Global Communica¬ SEMINAR FOR MANAGEMENT AND tions Through Standards. For more informa¬ WAREHOUSE PERSONNEL, Albert Pick tion contact: Wayne P. Ellis, H. B. Fuller Sept. 15-18—3rd INTERNATIONAL CON¬ Motor Inn, Houston, Texas. Food Sanitation Company, PO Box 625, Springhouse, PA GRESS OF THE NATURE INTERNATION¬ Institute, Jean Day, Coordinator, 1019 High¬ 19477, phone 215-628-2600. AL ACADEMY, Spoleto, Italy. For more land Avenue, Lar^, FL 33540. information contact: Mrs. C. Rotoli Fucci, N.I.A. Via Enamuele Filiberto, 271 00185, July 7-11—SOYFOODS EXPO 82, Univer¬ Rome, Italy. sity of Washington, Seattle, WA. For more June 10-11—CREATIVE MARKETING information contact: Soyfoods Comes West September 24 -1982 FOCUS ON FOOD COMMUNICATIONS WORKSHOP for food Director, Soyfoods Association, 100 Health SCIENCE SYMPOSIUM IV. Kansas State and dairy equipment and supply companies. Road, Colrain, MA 01340. Chicago O’Hare/Kennedy Holiday Inn. For University, Manhattan, KS. For more infor¬ more information contact: Dairy and Food mation contact: F. E. Cunningham. July 15-August 1—EUROPEAN DAIRY Industries Supply Association, 6245 Executive STUDY TOUR. For more information con¬ BKd. RockviUe, MD 20852, phone 301-984- tact: Mr. Tony Nankervis, G&N Travel October 13—IOWA ASSOCIATION OF 1444. Service, “ACMAL House”, 566 St., Kilda Rd., MILK, FOOD AND ENVIRONMENTAL Melbourne 3004, Victoria, Australia. SANITARIANS FALL EDUCATION MEET¬ ING. Holiday Inn, Cedar Rapids, lA. For June 12-16 --85th ANNUAL CONFER¬ July 20-24—HOSPITAL. INSTITUTION. more information contact: Jack Schoop, 602 ENCE OF THE ASSOCIATION OF FOOD AND EDUCATIONAL FOOD SERVICE East 1st St., Des Moines, lA 50307, 515-286- AND DRUG OFFICIALS. Hyannis Regency. SOCIETY (HIEFSS) is announcing the 3929. Hyannis, MA. Cape Cod. hosted by the New relocation of its 1982 Annual Meeting. The England Food and Drug Officials Association. 22nd Annual Meeting and Exposition is Contact: Eaton E. Smith, 23 Bevin Boulevard, 1983 at Stouffer’s Inn On The Square in Cleveland, East Hampton. CT 06424. Ohio. This is a change in date, city and hotel. For more information contact: Carolyn Isch, August 6-11. 1983—lAMFES ANNUAL 4410 West Roosevelt Road, Hillside, IL 60162, MEETING. Stouffers, St. Louis, MO. June 14-18 -MINICOMPUTERS AND 312-449-2770. MICROPROCESSORS: INTERFACING AP- Aug. 14-19,1983—5th WORLD CONFER¬ PUCATIONS FOR THE FOOD INDUS¬ Aug. 10-12 -SOUTHERN REGION ENCE ON ANIMAL PRODUCTION, Nihon TRY. Course is limited to 20 students. For FOOD EDUCATIONAL WORKSHOP. Van¬ Toshi Center, Tokyo, Japan. For more more information contact: University Exten¬ derbilt Holiday Inn, Nashville, Tennessee. information contact: The 5th WCAP Con¬ sion, University of CA, Davis, CA 95616, Food Sanitation Institute, Jean Day, Coordi¬ ference Secretarial, c/o National Institute of phone 916-752-0880. nator, 1019 Highland Avenue, Largo, FL Animal Industry, Tsukuba Norindanchi, PO 33540. Box 5, Ibaraki 305, Japan. June 19-23 -ANNUAL EDUCATIONAL CONFERENCE OF THE NATIONAL ENVI¬ Aug. 13 -SANITATION THROUGH DE¬ 1984 RONMENTAL HEALTH ASSOCIATION. SIGN: Vanderbilt Holiday Inn, Nashville, New Orleans, Louisiana. Contact: Larry Tennessee. Food Sanitation Institute, Jean Krone. NEHA, 1200 Lincoln Street. Suite 704. Day, Coordinator, 1019 Highland Avenue, August 3-9. 1984-IAMFES ANNUAL Denver, Colorado 80203. Urgo.FL 33540. MEETING. Edmonton. Alberta. CN. 249

3-A Sanitary Standards for Pneumatic Conveyors for Dry Milk and Dry Milk Products

Number 39-00

Formulated by International Association of Milk, Food and Environmental Sanitarians United States Public Health Service The Dairy Industry Committee

It is the purpose of the lAMFES, USPHS, and DIC in connection with the development of the 3-A Sanitary Standards program to allow and encourage full freedom for inventive genius or new developments. Pneumatic dry milk conveyor specifications heretofore or hereafter developed which so differ in design, material and construction, or otherwise, as not to conform to the following standards but which, in the fabricator’s opinion, are equivalent or better, may be submitted for the joint consideration of the lAMFES, USPHS, and DIC at any time.

A. B.5 SCOPE Product Contact Surfaces: A.l B.5.1 These standards cover the sanitary aspects of Shall mean all surfaces that are exposed to the pneumatic equipment used solely for conveying dry product and surfaces from which liquids and/or milk and dry milk products that is not an integral solids may drain, drop or be drawn into the product. part of the dryer, commencing with the point at B.5.2 which the product enters the conveyor and ending at Shall mean all surfaces in contact with air which is the point the product is discharged from the not to be heated prior to coming in contact with the conveyor. product commencing at the discharge of the air filter A. 2 and ending at the first downstream surface in contact In order to conform with these 3-A Sanitary with the product. Standards, pneumatic dry milk conveyors shall B.6 comply with the following design, material and Non-Product Contact Surfaces: Shall mean all other fabrication criteria. exposed surfaces. B. B. 7 DEFINITIONS Mechanical Cleaning or Mechanically Cleaning: B.l Shall denote cleaning, solely by circulation and/or Product: Shall mean the dry milk or dry milk product flowing chemical detergent solutions and water rinses which is conveyed pneumatically in this equipment. onto and over the surfaces to be cleaned, by B.2 mechanical means. Dry Milk Conveyors: (Referred to hereinafter as C. “conveyors”) Shall mean equipment in which MATERIALS product is conveyed pneumatically. B.3 C.l Air to be Heated: Shall mean conveying air which will Product contact surfaces shall (1) be of stainless steel be heated to a temperature of not less than 240°F. of the AISI 3(X) series^ or corresponding ACI* types (116“C.). (see Appendix, Section F.), or Q) metal which under B.4 conditions of intended use is at least as corrosion- Air Not to be Heated: Shall mean conveying air which resistant as stainless steel of the foregoing t3rpes and will not be heated or will be heated to a temperature is non-toxk and non-absorbent, except that: less than 240®F. (116®C) (See Appendix, Section E). C.1.1 Rubber and rubber-like materials may be used for ^The data for this series are contained in the following reference: AISI gaskets and flexible connectors. Steel Products Manual, Stainless A Heat Resisting Steels, December C.l.2 1974, Table 2-1, pp. 18-19. Available from: American Iron A Steel Rubber and rubber-like materials when used for the Institute, 100016th Su, N. W., Washington, D,C. 20036. above specified applications shall comply with the * Alloy Casting Institute Division, Steel Founders' Society of America, 20611 Center Ridge Road, Rocky River, OH 44116. applicable provisions of the 3-A Standard for Rubber ^Aluminum Association, 420Lexington Avenue, New York, NY 10017. and Rubber-like Materials, Number 18-00. 250

C.1.3 fabricated and/or machined components shall be as Plastic materials may be used in sight and/or light smooth as a finish obtained with 80 grit silicon openings and for gaskets and flexible connectors. carbide, with welds pit free. C.1.4 D.3 Plastic materials when used for the above specified Bonded gaskets and rubber or rubber-like and plastic applications shall comply with the applicable materials that are a coating or covering shall be provisions of the 3-A Standard for Plastic Materials, bonded in such a manner that the bond is continuous Number 20-12. and mechanically sound and so that when exposed to C.1.5 the conditions encountered in the environment of Rubber and rubber-like materials and plastic intended use and in cleaning and bactericidal materials having a product contact surface(s) shall be treatment the rubber or rubber-like material or the of such composition as to retain their surface and plastic material does not separate from the base conformation characteristics when exposed to the material. conditions in the environment of intended use and in D.4 cleaning and bactericidal treatment. Gaskets having a product contact surface shall be C.1.6 removable or bonded. Cotton, linen, synthetic or silk materials may be used D.5 for flexible connectors. These materials shall be non¬ Gasket retaining grooves in product contact surfaces toxic, non shedding, relatively insoluble, easily shall be no deeper than their width. cleanable, and shall not impart a flavor to the D.6 product. Conveyors that are to be mechanically cleaned shall C.1.7 be designed so that all product contact surfaces and Aluminum alloys conforming to the Aluminum all appurtenances not removed during cleaning can Association * designates 5052, 6061 and 6063 may be be mechanically cleaned and inspected. Parts used as a dry product contact surface for dust covers, removed for cleaning shall be readily removable and shields and parts having the same functional easily dismantled. properties. These shall be removed prior to D.7 mechanical cleaning. Product contact surfaces of conveyors not designed to C.1.8 be mechanically cleaned shall be easily accessible for Glass may be used in sight and/or light openings and cleaning and inspection either when in an assembled shall be of a clear heat resistant type. position or when removed. Parts removed for C.1.9 cleaning shall be readily removable and easily The final bond and residual adhesive, if used, of dismantled, except that blower wheels and fluidizer bonded rubber and rubber-like materials and bonded valves need only be readily accessible for cleaning and plastic materials shall be non-toxic. inspection. C. 2 D.8 Non-product contact surfaces shall be of corrosion- Product contact surfaces intended for regular wet resistant materials or material that is rendered cleaning shall be self-draining or self-purging except corrosion-resistant. If coated, the coating used shall for normal clingage. adhere. Non-product contact surfaces shall be D.9 relatively non-absorbent, durable and cleanable. Radii. Internal angles of 135° or less on product Parts removable for cleaning having both product contact surfaces shall have radii of not less than 1/4 contact and non-product contact surfaces shall not be inch, except that: painted. D.9.1 The radii in gasket retaining grooves, except those for D. standard 1/4 inch and smaller 0-Rings, shall be not FABRICATION less than 1/8 inch. D.l All product contact surfaces shall have a finish at D.9.2 least as smooth as a No. 4 ground finish on stainless The radii in grooves for standard 1/4 inch 0-Rings steel sheets and be free of imperfections such as pits, shall be not less than 3/32 inch and for standard 1/8 folds, and crevices in the final fabricate form (see inch 0-Rings shall be not less than 1/32 inch. Appendix, Section G.). D.9.3 D.2 Where smaller radii are required for essential Permanent joints in metallic product contact surfaces functional reasons such as those on internal parts of shall be continuously welded. Welds shall be smooth mechanical collectors, collector systems and air lock and pit free, and where grinding and polishing is blades. Where the radius must be less than 1/32 inch, required, such areas shall be at least as smooth as a the product contact surface of this angle must be finish obtained with 80 grit silicon carbide. Intricate readily accessible for cleaning and inspection. 251

D.IO that will permit easy movement of the conveyor. There shall be no exposed threads or crevices on D.16 product contact surfaces except where required for Guards required by a safety standard that will not functional and safety reasons such as fan and blower permit accessibility for cleaning and inspection when wheels, air lock valves, and fluidizer valves. in place shall be designed so that they can be removed D.10.1 without the use of tools. The parts for which an exception is made that have D.17 exposed threads or crevices on product contact When a fan or blower furnished by the conveyor surfaces shall be designed to be mechanically cleaned manufacturer as a part of a conveyor (1) is installed or shall be readily accessible for cleaning and on the downstream side of the intake filter, it shall be inspection. designed and installed in a manner to preclude D.ll entrance of air contaminants and (2) if it is a part of a Sight and light openings, when provided, shall be of closed loop conveyor it shall be of a cleanable type. such design and construction that the inner surfaces D.18 drain inwardly; and if the conveyor is designed for Non-product contact surfaces shall be free of pockets mechanical cleaning, the inner surface of the glass or and crevices and shall be readily cleanable. Surfaces plastic shall be relatively flush with the inner surface to be coated shall be effectively prepared for coating. of the conveyor. The exterior flare shall be pitched so D. 19 that liquids cannot accumulate. The glass or plastic Sanitary fittings shall conform to the applicable shall be readily removable. The inside diameter of the criteria in the 3-A Standard for Fittings, Number opening shall be at least 21/2 inches. 08-17. D.12 E. Bearings having a product contact surface shall be of AIR SUPPLY FOR CONVEYING PRODUCT a non-lubricated type. Lubricated bearings shall be E.l located outside the product contact surface with at The air supply system and/or ducting should be such least 1 inch clearance between the bearing and any that all of the air is caused to pass through air filters product contact surface. When a shaft passes properly installed before coming into contact with through a product contact surface, the portion of the product contact surfaces of the conveying system. opening surrounding the shaft shall be protected to E.1.1 prevent the entrance of contaminants. Conveying air which will be heated before product D.13 contact should be passed through a properly installed The design and construction shall be such that and maintained filterfs), selected to have a minimum contaminants cannot enter the conveyor. average efficiency of 90 per cent when tested in D.14 accordance with the ASHRAE Synthetic Dust Flexible connections having product contact surfaces Arrestance Test^ when operated at its design face shall have straight sides without corrugations. velocity. D.15 E.1.2 Supports: The means of supporting the conveyor Conveying air which will not be heated before shall provide a clearance between the lowest part of the product contact should be passed through a properly conveyor, with the exception of legs, and the floor of installed and maintained filterfs), selected to have a at least 4 inches when the conveyor is not more than minimum average efficiency of 85 per cent when 25 inches wide or a clearance of at least 6 inches when tested in accordance with the ASHRAE Atmospheric the conveyor is more than 25 inches wide. An Dust Spot Method^ when operated at its design face exception is made to these minimum clearances for velocity. conveyors that convey product from equipment supported directly on a floor. Conveyors supported APPENDIX directly on the floor shall be capable of being moved. F. Legs, if provided, shall be smooth, have no exposed STAINLESS STEEL MA TERIALS threads and shall have rounded ends or be designed to Stainless steel conforming to the applicable composi¬ permit sealing to the floor or other mounting surface. tion ranges established by AISP for wrought Legs made of hollow stock shall be sealed. Conveyors products, or by ACP for cast products should be that are portable may be equipped with casters. considered in compliance with the requirements of Casters shall be easily cleanable, durable and of a size Section C.l herein. Where welding is involved, the carbon content of the stainless steel should not exceed 0.08 per cent. The first reference cited in C.l *The method of making these tests will be found in the following sets forth the chemical ranges and limits of reference: Method of Testing Air Cleaning Devices, ASHRAE acceptable stainless steel of the 300 series. Cast Standard 52-68. Available from the American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc., 345 E. 47th grades of stainless steel corresponding to types 303, Street, New York, N.Y. 10017. 304, and 316 are designated CF-16F, CF-8, and 252

CF-8M, respectively. These cast grades are covered stainless steel sheets is considered in compliance with by ASTM® specifications A2%-68 and A351-70. the requirements of Section D.l herein. G. PRODUCT CONTACT SURFACE FINISH Surface finish equivalent to 150 grit or better as These standards shall become effective September 3, obtained with silicon carbide, properly applied on 1982.

^Available from American Society for Testing and Materials, 1916 Race Street, Philadelphia, Pa. 19103.

A1ICRO-A1ETER PLUS DELIVERY SYSTEM A Sanitary Design, Solids Metering System, for the Food Industry

I i I I W .41 A1ICRO A1ETER FEATURES INCLUDE: ★ Sanitary Design • USDA Approved ★ 3A Accepted • Can Deiiver a Metered Powder to a Given Location ★ Can Be Easiiy Taken Down To inspect and Clean

AilCRO-AIETER METERS: ★ Fine Granulated Salt ★ Vitamin Powder ★ Spice Biend (No Segregation) ★ Tri Calcium Phosphate ★ Powdered Milk ★ Whey ★ Soy Protein HUBBARD CONSULTANTS, INC. 1531B W. Irving Pk., Suite 211, Itasca, IL 60142 (312) 773-1836 253

3-A Sanitary Standards for Bag Collectors for Dry Milk and Dry Milk Products

Number 40-00

Formulated by International Association of Milk, Food and Environmental Sanitarians United States Public Health Service The Dairy Industry Committee

It is the purpose of the lAMFES, USPHS, and DIC in connection with the development of the 3-A Sanitary Standards program to allow and encourage full freedom for inventive genius or new developments. Bag collector specifications heretofore or hereafter developed which so differ in design, material, fabrication, or otherwise, as not to conform to the following standards but which, in the fabricator’s opinion, are equivalent or better, may be submitted for the joint consideration of the lAMFES, USPHS, and DIC at any time.

A. flowing chemical detergent solutions and water rinses SCOPE onto and over the surfaces to be cleaned, by A.l mechanical means. These standards cover the sanitary aspects of bag B.5 collectors for dry cloth entrapment and collection of Exhaust Air Contact Surfaces: Shall mean the particulates of dry milk and dry milk products from surfaces of the air ducts, plenum chamber(s) Of air exhausted from a spray drying system, or an provided) and appurtenances from the final product instantizing system beginning at the air inlets of the contact surface and terminating at the air outlets. bag collector and terminating at the air exhaust and B. 6 product outlets. Non-Product Contact Surface: Shall mean all other A. 2 exposed surfaces. In order to conform with these 3-A Sanitary C. Standards bag collectors shall comply with the MATERIALS following design, material and fabrication criteria. C.l B. All product contact surfaces shall be of stainless steel DEFINITIONS of the AISI 300 series* or corresponding ACI* types B.l (See Appendix, Section E), or metal which under Product: Shall mean dry milk and dry milk product. conditions of intended use is at least as corrosion- B.2 resistant as stainless steel of the foregoing types, and Bag: Shall mean filter media to serve as the is non-toxic and non-absorbent, except that: entrapment medium in a stream of air containing suspended particulates. C.1.1 B.3 Aluminum alloys conforming to the Aluminum Product Contact Surface: Shall mean all surfaces Association* designates 5052 and 6061 and an that are exposed to the product, or airborne product, Optional Aluminum Alloy conforming to the terminating at the air filtering media, or from which composition found in Appendix, Section G may be liquids and/or solids may drain, drop, or be drawn used (1) for venturi for air not to be heated and (2) as a into the product. product contact surface for dry product for star wheel B.4 rotors that are removed for cleaning, rotary air locks, Mechanical Cleaning or Mechanically Cleaning: diverter (flipper) valves, and a supporting or Shall denote cleaning, solely by circulation and/or reinforcing member in lightweight moving parts. C.l.2 Aluminum alloy conforming to the Aluminum ^The data for this series are contained in the following reference: AISI Association* designate A-360 may be used for Steel Products Manual, Stainless & Heat Resisting Steels, December construction of reverse jet venturi. 1974, Table 2-1, pp. 18-19. Available from: American Iron & Steel C.l.3 Institute, 100016th St.. N. W., Washington, D.C. 20036. Rubber and rubber-like materials may be used for ^Alloy Casting Institute Division, Steel Founders’ Society of America. 20611 Center Ridge Rd., Rocky River, OH 44116. short flexible connectors and removable or bonded ^Aluminum Association, 420Lexington Ave.. New York, N.Y. 10017. gaskets. 254

Cl.4 D.l Rubber and rubber-like materials when used for the All product contact surfaces shall have a finish at above specified applications shall comply with the least as smooth as a No. 4 ground finish on stainless applicable provisions of the 3-A Standard for Rubber steel sheets and be free of imperfections such as pits, and Rubber-like Materials, Number 18-00. folds and crevices in the final fabricated form. (See C.1.5 Appendix F.) Plastic materials may be used for short flexible D.2 connectors, removable or bonded gaskets, coatings Permanent joints in metallic product contact surfaces (as provided for in Section C.2 and C.3 herein), filter shall be continuously welded. Welds shall be smooth media, and sight and/or light openings. and pit free and shall be at least as smooth as a finish C.1.6 obtained with 80 grit silicon carbide. Intricate Plastic materials when used for the above specified fabricated and/or machined components shall be as applications shall comply with the applicable smooth as a finish obtained with 80 grit silicon provisions of the 3-A Standard for Plastic Materials, carbide, with welds smooth and pit free. Number 20-12. D.3 C.1.7 Appurtenances having product contact surfaces shall Glass may be used in sight and/or light openings and be easily removable for cleaning, or shall be readily when used shall be of a clear heat-resistant type. cleanable in place. C.1.8 D.4 Bonded rubber and rubber-like materials and Product contact surfaces shall be easily accessible for bonded plastic materials having product contact cleaning and inspection either when in an assembled surfaces shall be of such composition as to retain position or when removed. Removable parts shall be their surface and conformation characteristics when readily demountable. exposed to the conditions encountered in the D.4.1 environment of intended use and in cleaning and Product contact surfaces and exhaust air contact bactericidal treatment. surfaces not designed to be cleaned by hand shall be designed for mechanical cleaning. C.1.9 D.5 The final bond and residual adhesive, if used, of Gaskets having a product contact surface shall be bonded rubber and rubber-like materials and bonded removable or bonded. plastic materials shall be non-toxic. D.6 C.1.10 Bonded rubber and rubber-like material and bonded Cotton, linen, silk, wool, or synthetic fibers may be plastic material having product contact surfaces shall used for separation of product from exhaust air. be bonded in a manner that the bond is continuous These materials shall be non-shedding, non-toxic, and mechanically sound and when exposed to the relatively insoluble, easily cleanable, and shall not conditions encountered in the environment of impart a flavor to the product. intended use and in cleaning and bactericidal C.2 treatment the rubber or rubber-like material or the Exhaust air contact surfaces for bag collector systems plastic material does not separate from the product which clean by air reversal, except for those of contact surface. flexible connectors, fans, dampers and other mechan¬ D.7 ical parts shall be of stainless steel with no open Gasket retaining grooves in product contact surfaces chamber seams. for removable gaskets shall not exceed 1/4 inch in C.2.1 depth and, except those for standard 0-Rings smaller Exhaust air contact surfaces for bag collector systems than 1/4 inch, shall be at least 1/4 inch wide. which do not clean by air reversal shall be considered D.8 non-product contact surfaces. Internal angles of 135° or less on product contact C. 3 surfaces shall have radii of not less than 1/4 inch, Non-product contact surfaces shall be of corrosion- except that: resistant material or material that is rendered D.8.1 corrosion-resistant. If coated, the coating used shall The radii in gasket grooves or gasket retaining adhere. Non-product contact surfaces shall be grooves for removable gaskets, except for those for relatively non-absorbent, durable and cleanable. standard 1/4 inch and smaller 0-Rings, shall be not Parts removable for cleaning having both product less than 1/8 inch. contact and non-product contact surfaces shall not be D.8.2 painted. The radii in grooves for standard 1/4 inch 0-Rings D. shall be not less than 3/32 inch and for standard 1/8 FABRICATION inch 0-Rings shall be not less than 1/32 inch. 255

D.8.3 APPENDIX Radii for fillets of welds in product contact surfaces E. where the thickness of one or both parts joined is STAINLESS STEEL MA TERIALS 3/16 inch or less shall be not less than 1/8 inch. Stainless steel conforming to the applicable composi¬ D.8.4 tion ranges established by AISP for wrought Where smaller radii are required for essential products, or by ACl* for cast products, should be functional reasons such as those on internal parts of considered in compliance with the requirements of mechanical collectors, collector systems, air lock Section C.l herein. Where welding is involved the blades, air distribution devices and conveying carbon content of the stainless steel should not mechanisms, the radii shall not be less than 1/32 exceed 0.08%. The first reference cited in C.l sets inch. forth the chemical ranges and limits of acceptable D.9 stainless steel of the 300 series. Cast grades of Means of access to inspect product contact surfaces stainless steel corresponding to types 303, 304, and shall be provided. 316 are designated CF-16F, CF-8, and CF-8M, D.IO respectively. These cast grades are covered by ASTM^ The inside dimension of a manhole opening, if specifications A2%-68 and A351-70. provided, shall be not less than 15 inches by 20 inches if elliptical or 18 inches in diameter if round. The PRODUCT CONTACT SURFACE FINISH upper edge of a top manhole opening shall be not less Surface finish equivalent to 150 grit or better as than 3/8 inch higher than the surrounding area and if obtained with silicon carbide properly applied on an exterior flange is incorporated in it, it shall slope stainless steel sheets, is considered in compliance and drain away from the opening. The sleeve or collar with the requirements of Section D.l herein. of a manhole opening for an inside swing-type of manhole cover shall be installed in a vertical position OPTIONAL ALUMINUM ALLOY and pitched so that liquids cannot accumulate. Ah acceptable alloy is covered by Danish Standards D.ll DS #3002, and is designated #4261. Equivalent U.S. Sight and light openings may be provided. standards are designated ASTM B179 S12c, and D.12 Aluminum Association #C413. Where air from a separate source is used for cleaning H. and/or purging, the air supply shall comply with the RECOMMENDATIONS FOR CLEANING BAG applicable criteria contained in 3-A Accepted COLLECTORS Practices Number 604-03 for Air Under Pressure, or H.l Number 607-03 for Spray Drying Systems. DR Y CLEANING PROGRAM D.13 H.1.1 Non-product contact surfaces shall have a smooth Disassemble and thoroughly vacuum or dry brush finish, be readily cleanable and those to be coated clean all product contact surfaces of the bag shall be effectively prepared for coating. Non-product collector. Reassemble as soon as finished and keep all contact surfaces shall be free of cracks and crevices. parts dry. Insulation, if provided, shall be covered with a H.l.2 material conforming to the criteria in C.2 or C.3. Inspect bag cages, venturis and similar parts for their D.14 condition. Any necessary repair or replacement Exhaust air contact surfaces shall be accessible and should be made as soon as possible. readily cleanable. If no other means of easy access for H.l.3 cleaning is available, panels or doors shall be Thoroughly clean all external parts of the bag provided. They shall be constructed in a manner that collector. will prevent the entrance of unfiltered air, and shall use hinges, wing nuts, latches and similar easy WET CLEANING PROGRAM opening devices to allow easy access without special H.2.1 tools. Hinges shall be separable and readily Dissassemble and remove all loose dry product. Then cleanable. They shall not be of a continuous (piano) rinse all parts with clear water and follow with a type. thorough hand brushing of all parts using a general D.15 purpose cleanser. Rinse thoroughly to remove all When means are provided for conveying the product cleaning solution or soil. It is recommended that hot from the bag collector, the means shall comply with water (170°F/77®C) or above be used for rinsing in the applicable 3-A Sanitary Standards or Accepted order to sanitize the equipment and to promote Practices. drying.

*Available from American Society for Testing and Materials, 1916 Race Allow all parts to air dry completely prior to Street. Philadelphia. Pa. 19103. reassembly. Wet washing should be done as 256

necessary. After cleaning, drying and reassembly, all uses which might result in contamination. Such tools openings should be protected against recontamina¬ should be made of materials that can be cleaned and tion. sanitized and shall not have wooden parts nor be of H.3 mild steel or other iron products that will rust. Such GENERAL brushes and special fittings should be stored in an H.3.1 enclosed cabinet when not in use. For protection and Vacuum cleaning is preferred to brush cleaning or housekeeping considerations, such cabinets should cleaning with air under pressure as it decreases dust be of non-wood construction and should have open drift to other areas of the plant. mesh metal shelving. H.3.2 Brushes or vacuum cleaner fittings used for cleaning product contact surfaces should not be used for These standards shall become effective September 3, cleaning non-product contact surfaces or for other 1982. AFFILIATE NEWSLETTER

This page has been devoted to YOU, the lAMFES affiliates. Your input is needed on whether you feel this page should be a regular feature to serve as a communication source between the state and inter¬ national office. Please respond.

WHERE WERE THEY ... The lAMFES Annual STATE OFFICERS... If you haven’t done so already, Meetings began in 1937. Below is a partial listing please send a current list of your Officers. Also, please beginning with 1937 as to the locations of the past annual send any information on what’s going on within your meetings. state group. Please send to: State Tidbits, lAMFES, PO Box 701, Ames, lA 50010. October 1937 Louisville. KY October 1938 Cleveland, OH October 1939 Jacksonville, FL October 1940 New York City, NY FROM INDIANA... The 1982 Spring Meeting was held October 1941 Tulsa, OK at Valle Vista, Greenwood, Indiana, April 21. A total of October 1942 St. Louis, MO 137 registrants attended, including 37 students. October 1943 Meeting cancelled due to World Warn Alan Moberly, Assistant Chief of the Bureau of October 1946 Atlantic City, NJ Environmental Health, Marion County Health Depart¬ October 1947 Milwaukee, WI ment, Indianapolis, Indiana, spoke on the theme of the October 1948 Philadelphia, PA meeting, “Surviving in the ’80’s’’, which presented to the October 1949 Columbus, OH audience strategies and methods which would help to October 1950 Atlantic City, NJ increase accountability, efficiency, and productivity of September 1951 Glenwood Springs, CO health department staff and ways to obtain funding in September 1952 Minneapolis, MN times of tighter budgets. September 1953 East Lansing, MI Bruce Frost, of the Indiana State Board of Health October 1954 Atlantic City, NJ Emergency Response Team, clarified the procedures to October 1955 Augusta, GA be followed by local health departments during chemical September 1956 Seattle, WA spills. October 1957 Louisville, KY Dr. Joseph Yahner, Purdue University, talked about the latest research findings of the Purdue On-Site Waste Annual meetings from 1958 through the present will be Disposal Project. printed next month! After a buffet lunch. Dr. Ronald G. Blankenbaker, Indiana State Health Commissioner, spoke briefly about A Smile is a little thing, that may produce big results. current and future finding for the state and local health departments and programs. That which you learn from your job may ultimately be Completing the program was the spring business more valuable to you than the immediate pay you receive. meeting of our Association, at which the candidates for state officers for the coming year were nominated, and If you don’t believe in yourself, don’t ask anyone else to. other Association business discussed. This is the piece to be .. .

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Published monthly. Closing date for all advertising The circulation of the Journal is international and is the 1st of the month preceding issue. Publics- averages 4000 copies per month. Dairy and Food tion issued 10th-15th of each month. Sanitation circulation averages 25(X) copies per month. Articles...

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Kathy Hathaway, Editor lAMFES 413 Kellogg Ames, IA 50010

NOTE:

The 1977 recipient of the Sanitarian's Award was Harold Bengsch, Chief of Environmental Hygiene, De¬ partment of Public Health and Welfare, Springfield, MO. This award was inadver¬ tently omitted in the I AM FES History of the 70's by C. K. Johns in the March and April issues. 260 r-----1 I MEMBERSHIP APPLICATION I

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Abstracts of papers m the June Journal of Food Protection with -34.4°C, decreased off-flavor intensity and increased palatability of pork/beef franks but did not affect other Evaluation of Plating Media for Recovery of Heated properties of pork/beef franks or any of the properties of Clostridium perfringens Sporea, Ronald G. Labbe and Kirk chicken or turkey franks. Franks irradiated with 0.8 Mrad E. Norris, Food Microbiology Laboratory, Department of differed (P<0.05) from those that were not irradiated in only 3 Food Science & Nutrition and Agricultural Experiment of 18 sensory traits (including overall palatability of pork/beef Station, University of Massachusetts, Amherst, Massa¬ franks); franks irradiated with 3.2 Mrad differed (P<0.05) from chusetts 01003 those which were not irradiated in 8 of 18 sensory traits J. FoodProt. 45:686-688 (including overall palatability of pork/beef, chicken and turkey franks). Four selective and eight non-selective plating media were evaluated for their ability to enumerate six strains of Survival of Bacteria in Food Cooked by Microwave Oven, heat-activated and heat-injured spores of Clostridium perfrin- Conventional Oven and Slow Cookers, John T. Fruin and gens. Trypticase-sulfite-neomycin (TSN) agar and sulfite- Linda S. Guthertz, Toxicology Group, Letterman Army polymyxin-sulfadiazine (SPS) agar gave higher counts of Institute of Research, Presidio of San Francisco, California heat-activated spores than non-selective media. In the case of 94129 and Medical Diseases Laboratory, California State heat-injured spores, wide variation in recovery was obtained' Department of Public Health, Berkeley, California 94129 depending on strain and medium. Higher counts of J. FoodProt. 45:695-698 heat-injured spores were obtained by incubating plates at 37° C than at 4S°C, although, except for one strain, no significant To assess the destructive effect of different cookery methods difference between the two temperatures was observed using on bacteria, strains of Escherichia coU. Clostridium perfrin¬ heat-activated spores. gens, Streptococcus juecaUs and Staphylococcus aureus were used to inoculate a meatloaf preparation. After inoculation, a sample was withdrawn for bacterial analysis and the remainder Effects of Sodhun Nitrite, Sodium Add Pyrophosplute and of the meatloaf was divided and cooked by microwave oven, Meat Formulation on Properties of Irradiated Frankfurters, conventional oven and slow cooker. The temperature of the R. N. Terrell, R. L. Swasdee, G. C. Smith, F. Heiligman, E. meatloaf was recorded at various locations immediately after Wierbicki and Z. L. Carpenter, Meats and Muscle Biology cooking to obtain minimum, maximum and mean tempera¬ Section, Department of Animal Science, Texas A & M tures for each loaf. Also, just after cooking, representative University, Texas Agricultural Experiment Station, CoUege samples were taken and analyzed by conventional means for Station, Texas 77843 and Food Engineering Laboratory, the specific bacteria and for total bacterial content. Survival U.S. Army Natick Research and Development Command, percentages were calculated and plotted against temperature Natick, Massachusetts for each cooking method. Temperature variation within the J. FoodProt. 45:689-694 loaf was greatest for those cooked with microwaves and smallest for those cooked by the slow method. For each Frankfurters of twelve treatment combinations were made bacterial strain and the total count, the destructive effect of using a conventional manufacturing procedure. Manufacturing cooking method was not different at the 0.05 level of treatments included formulations of either 60% pork/40% beef, significance. 100% mechanically deboned chicken (MDC) or 100% mechanically deboned turkey (MDT); sodium nitrite levels of 0 or 50 ppm; and sodium acid pyrophosphate (SAPP) levels of 0 Growth of Bacteria in Soy-Ehctended Ground Beef Stored at or 3,750 ppm. Finished frankfurters were either not irradiated Three Temperatures, F. A. Draughon, C. C. Melton and J. or irradiated at temperatures of either -34.4 or -51.1°C and at a B. Stansbury, Department of Food Technology, University dose level of 0.8 or 3.2 Mrad. Addition of SAPP did not of Tennessee, P.O. Box 1071, Knoxville, Tennessee 37901 significantly affect external or internal color, off-flavor J. FoodProt. 45:699-702 incidence or overall palatability of any of the frankfurters but significantly increased processing shrinkage for pork/beef and The objective of this study was to determine the influence of chicken franks, decreased frankfurter pH values for pork/beef five separate levels of textured soy protein (TSP) on growth of and chicken franks and improved texture of pork/beef, chicken psychrotrophs, mesophiles, coliforms. Staphylococcus aureus, and turkey franks. Addition of 50 ppm nitrite, as compared to and fecal streptococci in soy-extended ground beef stored at use of no nitrite, significantly decreased processing shrinkage -16°, 0° and 6°C. Highly significant increases in psychrotroph of turkey franks, increased batter and frankfurter pH of and mesophile counts accompanied increased levels of soy at 0° pork/beef franks, increased consumer cooking loss of chicken and 6°C, but not at -16°C. Soy-extended beef samples franks but decreased consumer cooking loss of turkey franks, containing 20 and 40% TSP spoiled one day faster at 6°C and decreased off-flavor of pork/beef, chicken and turkey franks, four days sooner at 0°C than non-extended ground beef. No and improved internal color of pork/beef, chicken and turkey significant differences in coliform, fecal streptococci or S. franks. An irradiation temperature of -51.1‘’C as compared aureus counts could be attributed to increasing levels of TSP in 262

extended ground beef at -16°, 0° or 6°C. Protein content did The efficacy of hygienic hand wash procedures for food not vary significantly with TSP concentration; however, fat handlers using germicidal soaps and hand dips was studied by decreased as soy level increased. Moisture and carbohydrate- measuring changes in numbers of microorganisms released ash content increased significantly as soy level increased, as did from hands before and after each of two successive 15-s pH which reached a maximum of 6.5. treatments. Both hand rinse and finger tip imprint sampling techniques were used. The experiment consisted of two (6 x 6) Giemkal and Biological Evaluation of Aflatoxin After Latin square designs, each including a non-germicidal soap Treatment wHh Sodfaim Hypochlorite, Sodium Hydroxide control. Of the hand dip agents, including sodium hypochlorite and Ammonium Hydroxide, Frances A. Draughon and (50 ppm available chlorine), iodophor (25 ppm available iodine) Ernest A. Childs, Department of Food Technology and and a quaternary ammonium compound (QAC) (930 ppm Science, University of Tennessee, Knoxville, Tennessee benzalkonium chloride), only the QAC gave a statistically 37916 significant decrease in the number of bacteria released when J. FoodProt. 45:703-706 tested by the finger imprint technique. This experiment included a bar soap containing 1.0%trichlorocarbanilide which gave results equivalent to the non-germicidal soap control. Of Aflatoxin B| was mixed with eleven concentrations of sodium the hand wash agents, 4% chlorhexidine gluconate and hydroxide, sodium hypochlorite and ammonium hydroxide. iodophor (0.75% available iodine) resulted in significant Aflatoxin was quantitated by fluorometric determination and decreases in numbers of bacteria released when tested by either toxicity of aflatoxin treated with NaOH and NH4OH was sampling technique. Products containing Irgasan DP 300 evaluated by the brine shrimp assay. Detoxified aflatoxin B| (0.25% active ingredient at the use concentration), tribromo- was then screened for mutagenicity using the Salmonella/ salicylanilide (0.57(J and para-chloro-meta-xylenol (0.325%) mammalian microsome mutagenicity test (Ames test). Sodium were no better than the non-germicidal soap control under the hydroxide, sodium hypochlorite and ammonium hydroxide conditions of this experiment. Identification of 3,591 aerobic reduced fluorescence by 92, %, and 94%, respectively, at isolates from finger imprint plates indicated that Staphylo¬ concentrations of 25,11, and 875 mg per 50 g. A high negative coccus epidermidis and Micrococcus spp. were the predomi¬ correlation was observed between decrease in fluorescence and nating organisms (85.3%) released from the hands. increase in survival of brine shrimp (r = 0.88) for aflatoxin treated with NaOH and NH4OH. Equivalent amounts of aflatoxin Bj (0.05 pg) and aflatoxin Bi-t- detoxified B, (0.05 pg -1- Characterization of Germination of Destdfotomaadum 0.05 fdg, respectively) were not significantly different (P>0.05) in nigrificans Spores, L. S. Donnelly and F. F. Busta, the number of revertants resulting in the Ames test. Therefore, Department of Food Science and Nutrition, University of aflatoxin Bj in the presence of detoxified aflatoxin did not Minnesota, 1334 Eckles Avenue, St. Paul, Minnesota 55108 increase in mutagenicity. J. FoodProt. 45:721-728

Essential Elements in Unprocessed and Processed Frank¬ furters, N. G. Marriott, A. Lopez and H. L. Williams, Germination of spores of Desulfotomaculum nigrificans was Department of Food Science and Technology, Virginia studied by measuring reduction in numbers of heat-resistant Polytechnic Institute and State University, Blacksburg, units. Complete (>99.9%) germination was observed with Virginia 24061 heat-activated spores suspended in a combination of 1% J. FoodProt. 45:707-712 soytone, 0.1%) ferric citrate, 0.1%) sodium metabisulfite (Na2S20s), and distilled water. In this medium spores Content of 16 essential elements was determined in three germinated most rapidly at pH 6.0 - 8.0 when incubated at kinds of frankfurters by atomic absorption spectrophotometry. 55° C after the spores were exposed to a 15 - 20 min heat-shock The element content of frankfurter batter was compared with at 100° C. Twelve amino acids triggered germination either processed frankfurters. There were larger (P<0.05) amounts of together or individually only in the presence of ferric citrate and sodium in beef; colbalt, manganese and sodium in chicken; Na2S20j. No one amino acid as a germinant was superior to the and manganese, potassium and sodium in meat frankfurters others evaluated. Of nine carbohydrates examined (at \% (beef and pork) after processing. Chicken samples contained levels), fructose, ribose, and arabinose initiated germination less (P<0.05) chloride and potassium after processing. All individually in distilled water. Ferrous ion initiated germina¬ frankfurters studied were superior sources of iron and zinc and tion whereas the ferric ion did not. Cu"*^ (IQmM) initiated fair sources of potassium when compared to other foodstuffs. germation whereas Zn*^ (lOmM) inhibited germination. Element retention ranged from 80.9%i to over 100%). Data Phosphate buffer (67mM) and EDTA (lOmM) inhibited suggest that processing had minimal effects on element loss. cation-initiated germination. Reducing agents such as Na2S205 may provide ferrous ions needed for spore germination. Ferrous ions as germinants indicate a possible significant role for an Elfficacy of Germicidal Hand Waah Agents in Hygienic Hand iron source when enumerating D. nigrificans spores or when Disinfection^, A. Z. Sheena and M. E. Stiles, Departments evaluating food spoilage caused by D. nigrificans. of Food Science, Foods and Nutrition and Microbiology, The University of Alberta, Edmonton, Alberta, Canada T6G 2M8 Effect of Mechanical Treatment, Fat Level and Chopping J. FoodProt. 45:713-720 Time On The Texture of Comminuted Meatballs, F. Y. Wu 263

and H. W. Ockennan, Department of Animal Science, The Changes in Chromatogr^ilik Profik M Anthocyanins M Bed Ohio State University, Columbus, Ohio 43210 and The Ohio Onion During Extraction, A. B. Moore, F. J. Francis, and F. Agricultural Research and Development Center, Wooster, M. Clydesdale, Department of Food Science and Nutriticm, Ohio 44691 Massachusetts Agricultural Experiment Station, University J. FoodProt. 46:729-732 of Massachusetts, Amherst, Massachusetts 01003 J. FoodProt. 46:738-743

The effects of tumbling, fat levels and chopping times on the texture of comminuted meatballs were studied using pork The role of acidifying agent in extracting anthocyanins from sirloin with the addition of 2.5% salt and 0.25% polyphos¬ red onions was investigated. Cl' of HCl disrupted complex phates. Hammering or tumbling 24 h increased (P<.05) the structures present in onion tissue to release anthocyanins and emulsifying capacity, emulsion stability and viscosity, but also induced formation of other complexes containing the decreased the water holding capacity of the tissue. Holding the pigment. Formate did not produce these effects. A schematic product for 24 h also resulted in a higher (P<.05) value for was developed to illustrate the interaction and decomposition emulsifying capacity, emulsion stability and viscosity than of anthocyanin fractions during HCl extraction. The implica¬ holding for one hour or tumbling for one hour. No significant tions of the presence of Cl' in the extractant on interpretation effect of treatments was found on the textural properties of the of extraction results were discussed. Anthocyanins possibly meatballs. Addition of 20% fat lowered (P<.05) the values of all acylated with non-cinnamic acids were considered to be textural measurements. In the no-fat-added group, 4 min of particularly affected by mineral acids in the extractant. chopping time resulted in a greater texture score when measuring compressive strength, resilience, modulus of elasticity and shear strength; however, in the 20%-fat-added group, the values increased as the chopping time increased up to 6 min. Loss of Polymyxin B From Ehukhment ftoth fm Vibrio parahaemolytiau, B. Blanchfield, S. Stavric, A. Jean and H. Pivnick, Bureau of Microbial Hazards, Food Directorate, Evaluation of Retafl and Palatabflity Characteriaties of Health Protection Branch, Health and Welfare Canada, Elleetrieally Stimulated U.S. Choke Beef After Commercial Tunney’s Pasture, Ottawa, Ontario, Canada KIA 0L2 Tranaport-Diatribution, R. R. Riley, J. W. SaveU, D. M. J. FoodProt. 46:744-746 Stiffler, J. G. Ehlers, C. Vanderzant and G. C. Smith, Meats and Muscle Biology Section, Department of Animal Science, Texas Agricultural Experiment Station, Texas A & M Polymyxin B sulfate (PB) added to salt broth (SB) for University, College Station, Texas 77843 selective enrichment of Vibrio parahaemofyticus was destroyed J. FoodProt. 45:733-737 by autoclaving. Losses were about 49% at pH 7.4 and 97% at pH 8.8. Additionally, certain raw fish when added to salt The left sides of U.S. Choice carcasses were electrically polymyxin broth (SPB) caused a loss of PB, probably due to stimulated (ES) and the right sides were not (Not-ES); sides adsorption; vertebrate fish (red snapper and herring) caused a were transported to a retail distribution center, cut and loss of about 72% of PB, but shellfish (oyster and clam) did not packaged. Vacuum-packaged subprimal cuts (top round; cause any loss. outside round; full loin, trimmed; ribeye roll; chuck-blade portion; shoulder clod roast) were shipped to a retail store and cut into retail cuts. Weight loss of vacuum-packaged primals during storage did not differ (P>0.05) between ES and Not-ES Simple Medium for Assessing Quantitative Prodnctktn of treatments for any of the six subprimal cuts. Muscle color of Histamine by Enterobacteriaceae, Steve L. Taylor and 7-bone roasts at the beginning of retail display was the only Nancy A. Woychik, Food Research Institute, Department of appearance characteristic improved (P<0.05) for any steak or Food Microbiology and Toxicology and Department of Food roast as a result of ES. No differences (P>0.05) were observed Science, University of Wisconsin, Madison, Wisconsin 53706 between ES and Not-ES beef for muscle color, surface J. FoodProt. 45:747-751 discoloration or overall appearance of top round or porterhouse steaks. ES did not (P>0.05) affect the shrink loss of retail cuts at 2 or 3 days of display. Microbiological evaluations of ES and A simple medium was developed for the quantitative Not-ES retail cuts did not produce consistent results. Muscle assessment of the histamine-producing capability of Enter- fiber tenderness for sirloin steaks (gluteus medius) increased bacteriaceae. This medium was formulated from trypticase soy (P<0.05) as a result of ES; however, ES resulted in higher broth fortified with 2.0% histidine, pH 6.3 (TSBH). Histamine (P<0.02) shear force values for ribeye steaks (longissimus). production by Klebsiella pneumoniae was optimal under those Neither sensory panel ratings nor shear force values differed conditions and other histamine-producing bacteria, such as (P>0.05) between treatments for bottom round roasts; however, Proteus morganii and Enterobacter aerogenes, also produced shoulder pot roasts from ES sides had more detectable large quantities of histamine in TSBH. TSBH is superior to connective tissue (P<0.03), less overall tenderness (P<0.008) tuna fish infusion broth for studies on bacterial histamine and less overall palatability (P<0.()4) than did shoulder pot production because it is simple and inexpensive to prepare, has roasts kom Not-ES sides. a consistent composition, and is not dependent on the availability of high quality raw tuna. TSBH should be useful for the biosynthesis of AFB] include norsolorinic acid, averantin, studying the effectiveness of proposed methods for controlling averufin, versiconal hemiacetal acetate, versicolorin A and

bacterial histamine production. Histamine production by K. sterigmatocystin. Other aflatoxins (Bj, Bj^, G], G2 and Gijj) pneumoniae was reduced as the NaG concentration of the appear to be conversion products of AFBi. When aflatoxins, TSBH was increased, with marked inhibition occurring at 5.5% and in particular AFB^, occur in feed and are consumed by NaG. dairy cattle, a variety of symptoms can occur, which includes unthriftiness, anorexia and decreased milk production. Changes in amounts of enzymes and other blood constituents Aflatozin: Tozieity to Dairy Cattle and OceniTenee in Milk also result from ingestion of AFBj. The hepatic microsomal and Milk Products • A Review, Rhona S. Applebaum, mixed-function oxidase system of the cow converts some of the Robert E. Brackett, Dana W. Wiseman and Elmer H. ingested AFB^ into aflatoxin Mj (AFMi), which is excreted in Marth, Department of Food Science and the Food Research milk. AFM] retains the toxicity of, but is less carcinogenic than Institute, University of Wisconsin-Madison, Madison, AFB]. Certain heat treatments associated with milk processing Wisconsin 53706 appear to inactivate a portion of the AFMj in milk. If raw milk J. FoodProt. 46:762-777 contains AFMj, products (fluid products, nonfat dried milk, cultured milks, natural cheese, process cheese, butter) made from such milk also will contain AFMj. AFMj appears to be Aflatoxins are toxic and carcinogenic secondary metabolites associated with the casein fraction of milk, hence concentrating produced by some common aspergilli during growth on feeds, the casein in the manufacture of products (e.g. cheese, nonfat foods or laboratory media. Aflatoxin Bj (AFBi) is a decaketide dry milk) is accompanied by concentrating of the AFMj. (C|o-polyketide) which is synthesized by the mold from acetate Methods involving thin-layer or high-performance liquid units via the polyketide pathway. Methionine contributes the chromatography are commonly used to detect and quantify methoxy-methyl group. Six known intermediate compounds in AFMj in milk and milk products. Guidelines, forms, thermometers, Transflow paneling systems are clean smooth, nonporous surfaces. levels—they’re all part of inspecting fast becoming another standard for Result: sanitary walls and ceilings. a dairy. Yet, there’s more to it. An milking parlors and livestock confine¬ By developing these two products, experienced eye and commitment ment areas. both meeting FDA and 3-A standards, are what make you the professional. Transflow panels are made from Norton has given something of value And Norton parallels that experience, a chemically inert, specially formulat¬ to the dairy industry; something that commitment and professionalism ed material. Dirt and bacteria-forming will help you cap-off each inspection with two products that help dairies waste cannot penetrate the easy-to- with your stamp of approval. meet sanitation codes. Norton would like to mail you a Transflow brand tubing. It’s the hat that will remind you of how milk tubing with the blue stripe; the to make your job a little bit easier. stripe that symbolizes consistent Write Norton Specialty Plastics quality. Transflow tubing is con¬ Division, P.O. Box 350, Akron, sidered the standard for milking Ohio 44309, or call toll free; machines, portable transfer systems, 1 -800-321 -9634. dumping stations and clean-in-place In Ohio call oSAezX.mjfnniiUmNORTON k units. 216-630-9230.

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