AUGUST, 1966 Vol. 29 P. 243-272 No. 8

*'

~ ·''I

• Give us your toughest cleaning ~ • and sanitizing problems. We'll give you the answers. Free.

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3 Penn Center, Philadelphia, Pa. 19102 CHEM ICA LS e EQU IPMENT

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includ ing ing descript ions ions of of thes e e media media and and th e ir ir use, use, is is available available on on r e quest quest

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Diff e rentiation rentiation

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SALMONELLA-SHIGELLA SALMONELLA-SHIGELLA

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'!ii!!iii'"iii" '!ii!!iii'"iii" iiii!iii!!liiliiiibiiiiiii@Q iiii!iii!!liiliiiibiiiiiii@Q REVISED Procedure for REVISED 1966 1966 EDITION The Investigat ion EDITION ..( of I Foodborne Disease O utbreaks Recommended by INTERNATIONAL ASSOCIATION OF MILK, FOOD AND ENVIRONMENTAL SANITARIANS, INC. , COPIES OBTAINABLE FROM International Association of Milk, Food and Environmental Sanitarians, Inc. Box 437, Shelbyville; Indiana

PTices: Single Copies, $1.00 each: 100 or more copies, 65 cents each. 25-100 copies, 75 cents each. Please do not send stamps.

Consistently accurate! A complete line of Babcock teste rs- 8 to 36 CLASSIFIED ADS bottl e capac ity-in elec tri c, han d and hand­ electric mode ls. Advanced feat ures includ e the most accura te speed indicator know n, POSITIONS AVAILABLE variable speed contro l and thermos tatic hea t control. Gerbe r test mode ls also avai lab le. WANTED: Environmental Sanitarian for City Health De­ partment. Starting Salary is $6600-$7000.00 depending on qualifications plus car or car allowances and liberal fringe benefits. Contact: E. Cornfield, M.D., M.P.H., Director of Health City Hall, Bristol, Connecticut. Babcock Test Bottle Shaker. Ovate move­ ment co mpl etely integ rates ac id with mi lk or cream, assures uniform tes ting, saves tim e. May be loaded while in mot ion. FEMALE SANITARIAN-Conduct sanitation inspections ttle models with sta­ Made in 24 and 36 bo : tiona ry or r emovabl e tray. in food establishmen.ts--travel required. Requirements Write t oday f or f ull det ails! degree in science or related field, self-reliant, pleasing T HE GARVER MANUFACTURING CO. personality. Related experience advantageous. On job Dept. J M UNION CITY, IN D. training, salary commensurate with background, Expense account, group insurance, retirement plan. QB-P.O. Box 437, IAMFES, Shelbyville, Indiana 46176 I1 DEX TO ADVERTISERS Advanced Instruments, Inc. ______· _ _I Babson Bros., Inc. ______Back Cover FOR SALE Difco Laboratories ______! Garver i\IIfg. Co. ______II Single Service milk sample tubes. For further in­ IAMFES, Inc. ______II, V, VI formation and a catalogue please write, Dairy Technology, • Inc., P.O. Box 101, Eugene, Oregon. Klenzade Products, Inc. ______IV Pennsalt Chemicals, Inc. ______Inside Front Cover The Haynes i\IIfg. Co. ______Inside Back Cover Classified Ad Rates 10c Per Word-Minimum 1.00.

II

III III

CoPYRIGHT CoPYRIGHT

1900 1900

INTERNATIONAL INTERNATIONAL

AssoCIATIO

MILK N N , , OF OF

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Th e e Journal Journal of of Milk Milk and and Food Food Technology Technology

News News and and

Events Events

______

______------

______

J . . C 263 263 . . WHITE WHITE ______Ithaca , , New New York York

K . . G. G. WECKEL WECKEL

______

Madison

, , Wisconsin Wisconsin

Pesticid

e

s s Still Still

a a Dair

G. G. y y Farm Farm W. W. REINBOLD REINBOLD

Problem Problem ______Ames, Ames, Iow a a ______

2

62 62

P. P. W . . PURDoM PURDoM ______Philad e lphia , , Pa . .

'vV . . S. S. MuELLER MuELLER

______

--Amherst, --Amherst,

Mass D a ir . . y y Farm Farm

Methods Methods

Subcommitt

ee ee

______

260 260

W. W. ; ;

C . .

LAwTON LAwTON

___

_ _ St. St. Paul, Paul,

Minnesota Minnesota

A

ddition

a l l Publications Publications

R eco mm e

nd ed ed b

y y

0. 0. W. W. KAuFMANN KAuFMANN __ __ Lansing E~t E~t , , Mich . .

C . . K. K. JoHNs JoHNs __ __ Ottawa, Ottawa, Ontario, Ontario, Canada Canada

C. C.

A. A.

HuNTER HuNTER

______Int e rpr Topeka, Topeka, e tin g g a a Kansa · water water s s Analysis Analysis

__

_ __

_

______

259 259

R. R. P. P. HAYWARD HAYWARD ______Bowie, Bowie, Md . .

E

. .

K. K. HARRIS HARRIS

______

Cincinnati

, , Ohio Ohio

A. A.

R ic hard hard Bra

zis zis

and and

L. L. A . .

Bla

c k k ____

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_ _ 255 255 HARMON HARMON

_ __ __

East East

Lansing, Lansing,

Mich. Mich.

Blu

e e

R

e ducti

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es es and and Standard Standard

J . . Plat C. C. e e FLAKE FLAKE Counts Counts ______of of R aw aw Milk Milk Chicago, Chicago, Illinois Illinois

A. A. L. L. BLACK BLACK

______

Some Some _ _ Cincinnati, Cincinnati,

F ac t o Ohio Ohio rs rs A ff ec ting ting th

e e

Correlation Correlation

of of iV lethylene lethylene

F. F. W . . BARBER BARBER ______Glenview, Glenview, Illinois Illinois

H. H.

S

. . ADAMs ADAMs

_

______Indianapolis, Indianapolis,

Indiana Indiana

K. K.

L. L. Sm

it

h h

and and L. L. E. E.

Mull Mull

______C. C. A. A.

ABELE ABELE ______

25 1 1 Chicago, Chicago,

Illinois Illinois

Bacterial Bacterial

Count Count of of Inst an t t Nonfat Nonfat

Dr y y Milk Milk Editorial Editorial Board Board

Tl

n n Effect Effect

of of S e l ec t e d d Plating Plating Procedures Procedures on on th e e

Shelbyville, Shelbyville,

Indi a na na

46176. 46176.

I. I. H. H.

Gholson

, , A. A. I. I.

G e lpi lpi

J. J. and and

B. B. Frye, Frye, Jr. Jr. ______

_ _

248 248

and and

Managing Managing

Editor, Editor,

Box Box

437

, ,

M ilk ilk Pip e

lin e e on on Milk Milk F a H t t . . Ac L. L. id id THoMAssoN, THoMAssoN, D eg r ee ee Values Values Executive Executive Secretary Secretary

64118. 64118. E

ff ec t t of of a a High-L eve l l and and a a Low-L eve l l

North North Virginia, Virginia, Kan sas sas City, City, Mo . .

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Points Points

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Editors Editors

M. M. E. E.

B ec k e r r ------

------

------

------243 243

KARL KARL

K. K.

JONES JONES

vVaterborne vVaterborne

and and

Foodborn

e e Virus es es c. c. DR. DR. J . . OLSON, OLSON, JR., JR., H. H. L. L. THOMASSON THOMASSON

Publication Publication Board Board

Vol. Vol. 29 29 August

, , 1966 1966 No.8 No.8

land. land.

2904 2904 62nd 62nd

Ave., Ave., Riverdale

, , M

a r y­ fu:

c. c. U. U. S. S.

PAT

. .

OFF. OFF.

Senior Senior

Past-Presid

e nt , , JOHN JOHN H. H. FRITZ

, ,

Environmental Environmental

Sanitarians , , Inc. Inc.

Minne~uta. Minne~uta.

Int

e rnation

a l l Association Association

of of

Milk, Milk,

Food Food

a nd nd

2424 2424 Territ o ri a l l Rd. , ,

St . .

P a ul , ,

Junior Junior Past - Presid Official Official vV. vV. e nt c. c. , , Publi cat LAWTON ion ion , ,

Florida

. .

INCLUDING INCLUDING

MILK MILK

AND AND

FOOD FOOD

S A A ITATION ITATION State State Board Board of of H ea lth , , Ja c k so nvill e, e,

NoLES, NoLES, Da ir y y Di vis ion , , Florida Florida

TECHNOLOGY TECHNOLOGY Second Vice-President, Vice-President, SAMU EL EL 0 . .

Guelph, Guelph, Ontario , , Can a da . .

Science Science

Dept., Dept., Univ e rsit y y of of Guelph , ,

First First

Vi ce -Presid e nt, nt, A. A. N. N. Mnm Dair , , y y

MILK MILK versity,

Corv a lli s , , Oregon . . FOOD FOOD and and

Microbiology, Microbiology, Oregon Oregon Stat e e Uni­

President-Elect, President-Elect, P A UL UL R. R. ELLIKER , , D e pt. pt.

Ave., Ave., West West Englewood , , N. N. J. J.

President , , FRED FRED E. E. UETZ, UETZ, 395 395 Maitl a n d d

Journal Journal

of of

OFFICERS OFFICERS AND AND EXECUTIVE EXECUTIVE BOARD BOARD t ••I

, •

With Klenz -Giide Lubricant applied by a Klenz-Giide No.1, formulated of spe­ syn th et ic l ubricants, to be applied at Klenz-Ject Central System, you have a cial lubricity agents, wi th control led foam­ 100% concen tration periodically through two-man gang that continuously co ntrols ing and water conditioning character­ the day. . lubrication and clean in g to make any istics, it has added chelates to make it A Kl enzade tec hnical represe ntative chain conveyor system ope rate at its eco­ especial ly suited for pl ants located in hard can show yo u how th e proper Klenz-Giide nomic best. Substantiall y reduces main­ water areas. lubrica nt and Klenz-J ec t system can re­ tenance costs, container ab rasion and Klenz-Giide No. 2 is des igned for use duce costs and in crease efficiency in · contamination, and preven ts odo r build­ with soft wate r, and insures additional your plant. up. Single compact Klenz -Ject unit moni­ economi es in conveyo r op eration . Con­ tors and services up to forty-five lubricant trols excessive foam ing and preve nts soi l For completeness, diSP!"QSing points. build-ups. quality, and cost control, it's Th•ere are four new Klenz-Giide lub ri­ Klenz-Giide No.3 is a synthetic lubri­ cants to meet special problems. Hav ing cant wh ich does not react to water hard­ the same superior lubricity, detergency, ness , so req uires no chelates or softeners. KLENZAD E PRODUCTS and rust preventive properties, they are Very low-foam in g, i t is specially formu­ Division of Eco nomics Laboratory, Inc. specially formulated to eliminate hard lated for use on case chain lines , etc. · Dept.- H56, Beloit, Wisconsin water precipitates wh ich clog dispensing Klenz-Giide No.4, especially recom­ nozzles, valves and lines at low tempera­ mended for low tem perature appli cations, tures. is a bl end of emulsifying agents and • Why milk processors spell clean with a "K"

IV

15-16, 15-16, 1966 . .

systems. systems.

Gull Gull Lake Lake

Biological Biological

Station

, , Gull Gull Lake , , Michigan, Michigan, March March

ly ly

minute minute amounts amounts of of inoculum inoculum for for

tissue tissue

culture culture

'Presented 'Presented at at the the Conf e rence rence

on on

Environmental Environmental

Sanitation, Sanitation,

even even solid solid foods, foods, and and in in the the virologist's virologist's use use of of relative­

lies lies in in the the dilution dilution that that occurs occurs in in water , ,

milk, milk,

and and

it it is is

impossible impossible

to to detect detect

them them

with with

present

- day day

tech

- parent parent contradiction, contradiction, in in the the opinion opinion of of the the

author, author,

pn

1 sent sent in in such such

small small quantity quantity

in in

food food

and and water water

that that

numbers numbers in in human human feces . . The The answer answer to to this this

ap­

particle particle

numbers. numbers.

As As

a a general general

rule, rule,

viral viral

agents agents

are are tain tain of of the the viruses viruses are are known known to to be be excreted excreted in in great great

The The

problem problem

appears appears

to to be be

one one

of of infectious infectious virus virus difficulty difficulty

by by the the virologist. virologist.

On On the the other other hand, hand, cer­

l l

• • I I

techniques techniques

. .

in in such such small small numbers numbers that that they they are are detected detected with with

chiefly chiefly

because because

of of the the

inadequacy inadequacy

of of present present virus virus hand, hand, viruses viruses in in food food and and water water are are said said to to be be present present

ed: ed:

the the truth truth

is is that that

our our

information information

is is very very limited , , that that a a contradictory contradictory situation situation exists. exists. On On the the one one

water water

as as vehicles vehicles

for for

transmission transmission

of of viruses viruses is is limit­ From From the the foregoing foregoing statements statements it it would would appear appear

our our present present state state of of knowledge knowledge concerning concerning food food and and following following infection. infection.

water. water.

is is It It perhaps perhaps

an an

understatement understatement

to to say say that that Moreover, Moreover, these these viruses viruses are are often often shed shed for for weeks weeks

with with

the the problem problem

of of detecting detecting

viruses viruses in in food food and and ing ing over over a a million million infectious infectious particles particles per per gram. gram.

logist, logist,

finds finds

himself himself

in in difficulty difficulty

when when confronted confronted in in h·emendous h·emendous numbers numbers in in the the feces, feces, sometimes sometimes reach­

under under

greater greater

technical technical

handicaps handicaps

than than the the bacterio­ food. food. Some Some of of them, them, such such as as polio polio virus, virus, are are excreted excreted

is is It It

not not surprising surprising

that that

the the

virologist , , who who labors labors fore fore may may be be expected expected to to survive survive in in both both water water and and

resistant resistant

to to

heat , , drying, drying, and and chemicals, chemicals, and and there­

PROBLEM PROBLEM OF OF DETECTING DETECTING

VIRUSES VIRUSES

hepatitis hepatitis virus. virus. In In general, general, these these agents agents are are quite quite

echoviruses, echoviruses,

reoviruses, reoviruses, adenoviruses, adenoviruses, and and infectious infectious ; ; of of material material or or liquid. liquid.

Among Among

them them

are are the the

polioviruses, polioviruses,

coxsackieviruses, coxsackieviruses,

of of a a minute minute quantity quantity of of infectious infectious agent agent in in a a mass mass

and and

meningitis meningitis

to to

respiratory respiratory

infection infection

and and exanthems. exanthems. failure failure is is the the "needle "needle in in the the haystack," haystack," the the presence presence

viruses viruses

cause cause

many many

types types

of of illness, illness,

from from

paralysis paralysis as as a a source source of of infection. infection. The The frequent frequent cause cause of of his his

through through

sewage-contaminated sewage-contaminated

food food

and and

water. water.

Such Such when when circumstantial circumstantial evidence evidence points points to to food food or or

water water

be be

potentially potentially transmitted transmitted

via via the the

anal-oral anal-oral

route route

or or the the bacteriologist bacteriologist draws draws a a blank blank in in his his efforts, efforts, even even

in in

the the intestinal intestinal

h·act h·act of of

man. man.

These

, , therefore, therefore,

can can even even in in water. water. Nevertheless, Nevertheless, there there are are times times when when

There There

are are over over

100 100

different different

viruses viruses

which which

thrive thrive pathogenic pathogenic bacteria bacteria in in raw raw and and finished finished foods foods and and

error, error,

has has achieved achieved considerable considerable success success

in in detecting detecting

VIRUSES VIRUSES IMPLICATED IMPLICATED IN IN EPIDEMICS EPIDEMICS

media, media, enrichment enrichment techniques, techniques, and and years years of of trial trial and and

investigators. investigators.

The The

bacteriologist, bacteriologist,

aided aided by by artificial artificial suitable suitable isolation isolation technique technique is is developed . .

water water

has has

been been

amply amply documented documented

by by generations generations of of cannot cannot determine determine the the mode mode of of h·ansmission h·ansmission until until a a

The The

transmission transmission

of of disease disease

agents agents in in food food and and feel, feel, are are also also caused caused by by a a virus, virus, but but here here again again we we

to to solve solve

the the

problem problem

of of viruses viruses

in in food food and and water. water. 19, 19, 20, 20, 22, 22, 28). 28). Certain Certain types types of of gash · oenteritis, oenteritis, we we

becoming becoming

more more

and and more more

imperative imperative

that that we we sb:ive sb:ive gation gation of of this this agent agent in in eggs eggs and and tissue tissue culture culture (15, (15,

re - use use

of of water water

supplies supplies

in in the the United United States, States, it it some some is is recent recent reports reports indicate indicate progress progress in in the the propa­

With With

rapidly rapidly

increasing increasing

population population and and continued continued for for example, example, requires requires human human volunteers, volunteers, although although

sewage sewage

treatment. treatment.

animals. animals. The The isolation isolation of of infectious infectious hepatitis hepatitis virus , ,

cals cals and and

heat heat

and and are are

not not destroyed destroyed

by by the the usual usual laboratory laboratory host host systems systems such such as as tissue tissue culture culture and and

advanced. advanced.

These These

viruses viruses

are are

quite quite resistant resistant to to chemi­ ent ent in in food food and and water , , cannot cannot be be isolated isolated in in the the usual usual

because because

the the

methodology methodology

for for

these these agents agents is is more more to to 100,000 100,000 or or greater greater (7). (7). Some Some vituses, vituses, though though pres­

our our

knowledge knowledge

pertains pertains

to to the the

enteroviruses enteroviruses merely merely teric teric viruses viruses to to coliform coliform bacteria bacteria may may approach approach 1 1

and and

presents presents

a a real real

public public

health health

problem. problem. Most Most of of effluent. effluent. However, However, even even in in sewage sewage the the ratio ratio of of en­

and and

water water has has

been been

demonstrated demonstrated

epidemiologically epidemiologically sh·ated sh·ated repeatedly repeatedly in in tmtreated tmtreated and and even even h·eated h·eated

hued hued in in

the the laboratory, laboratory,

yet yet

its its spread spread through through food food agents agents are are the the enteroviruses, enteroviruses, which which have have been been demon­

tious tious

hepatitis hepatitis

virus, virus,

for for example, example,

cannot cannot yet yet be be cui­ (7, (7, 10, 10, 29). 29). In In sewage, sewage, the the most most readily readily isolated isolated viral viral

water water

is is

limited limited

by by

our our present present

techniques. techniques. Infec­ speed speed centrifugation centrifugation and and the the use use of of resin resin columns columns

Our Our

knowledge knowledge

of of viral viral

h·ansmission h·ansmission

by by food food and and niques, niques, even even with with the the aid aid of of concentration concentration by by high high

Lansing, Lansing, Michigan Michigan

State State Department Department of of Public Public Health Health

Bureau Bureau of of Laboratories, Laboratories,

M. M. E. E. BECKER BECKER

WATER-BORNE WATER-BORNE AND AND FOOD-BORNE FOOD-BORNE VIRUSES' VIRUSES' 243 243 1 VIRUSES 244 \ VATERBORNE AND FOODBORNE

The following viruses have been implicated in wells without adequate filtration. The interconnect­ water- or food-borne e pidemics : ing channels between w ells and between the surface Pol-iov·imses. There is sh·ong evidence that con­ and underlying layers of rock provide ideal conditions taminated water may be the source of poliovirus in­ for the spread of infection. ~ fections. In 1957, an explosive outbreak of water­ One of the largest outbreaks of infectious hepatitis ebraska borne polio was reported in Huskerville, ever recorded occurred in New Delhi, India, in 1955- ~ (3). A probable milk-borne epidemic was reported 56, when over 50,000 cases of the disease resulted •I ' in ew York State in 1951 (21). Incidentally, it has from ingestion of contaminat~d drinking water­ been demonstrated that flies and their excreta may which according to city authorities, had been "fully" harbor live poliovirus for 11 days at room temperature treated with chlorine (31). That the hepatitis virus and several months at lower t emperatures (11), how­ will survive recommended chlorination procedures ever, their significance in transmission of infection is further substantiated by the findings of an in­ is not clear. vestigation of an outbreak in New York State in Adenoviruses. These viruses proliferate in the 1961 (27). intestinal h·act of man and may be present in sewage. Psittacosis (Ornithosis, Parrot Fe-ver ). Psittacosis Their chief importance clinically is their ability to is usually thought to be an air-borne infection, but produce acute respiratory disease. Bathing water transmission through handling diseased carcasses may by persons shedding the virus has contaminated occur. Outbreaks of psittacosis have accurred chie.f­ caused outbreaks of pharyngoconjunctival f ever and , ly among poultry plant workers. Most of the psitta­ inclusion conjunctivities (4, 8, 26). Of general inter­ cosis cases in Michigan, however, have occurred in es t is the finding that adenoviruses h ave been associ­ dime-store salesladies who sell infected psittacine with an appendicitis-like disease (30). ated birds. Infectious H epatitis Virus in Food. It is well e known that some of the e nteroviruses may accumu­ Q. Fe-vl!r. This virus-like agent causes a sever late and become concentrated within the digestive pneumonia in man, very similar to psittacosis, and system of oysters (25, 29). It is probable that the may be transmitted tln·ough milk from infected cows, .I\ infectious hepatitis virus is similarly concentrated, sheep, or goats. Rather explosive outbreaks have also ~ for there have been many outbreaks of hepatitis in occurred in meat packing plant personnel (5). In which shellfish grown in contaminated waters were southern Michigan the disease is endemic in cattle the proven source of infection. herds, but the extent of human infection is unknown. y-proven cases in humans are rare. Two recent infectious hepatitis outbreaks in which Laborator food was the vehicle of transmission occurred in New Other Viruses. It is interesting to speculate as to Jersey in 1965 (12). In the first outbreak, cold cuts possible human infection by other animal viruses, were contaminated by a delicatessen ·food handler. and perhaps even plant viruses. The shipping fever About 2-1 /2 weeks before the outbreak started, a virus of cattle, for example, is closely related, if not sewer backup had occmTed at the delicatessen store. identical to one of the parainfluenza viruses infecting One of the food handlers, in mopping up the sew­ man (1). Is this bovine virus associated with human age-flooded floors, presumably contaminated his disease through handling of infected meat? Many hands and then the cold cuts. Over 80 p eople pur­ of the enteroviruses of cattle and hogs are related chasing these cold ··cuts ingested enough virus to to the enteric viruses of man. Do these cause 1m­ become infected. In the other outbreak of 19 cases, man infection? vVe know that some viruses are cap­ the vehicle of transmission was attributed to frozen able of producing different diseases in different hosts. strawberries dispensed from a frozen custard estab­ For example, certain of the a denoviruses which pro­ lishment. duce respiratory illness in man cause tumors when Infectious HepaUt·is Vi.rus in Water. There have injected into another host, the hamster. Some plant aiso been many hepatitis outbreaks in which con­ viruses proliferate within their arthroped hosts. Is taminated water supplies were proven sources of it possible that plant viruses may, under certain con­ infection. One of the most interesting occmTed in ditions, also cause disease in man? Posen, Michigan, in 1959 (32). Ninety of the 340 small village and its environs had residents of this DESTRUCTION OF Vmu sEs IN FooD AND vVATER hepatitis within the period' of a few months. The village is located in a limes tone region where the Although the resistance of viruses to heat and • bedrock is exposed, with almost no overlying soil to drying does not approach that of spore-forming bac- permit filtration of surface waters. Septic tanks must teria, still some viruses such as hepatitis and polio- be placed in holes dynamited from solid rock. The virus may withstand temperature treatment approach- effluent from these tanks reaches many of the private ing that of pasteurization (15, 23). The enteroviruses

J . . ' l ed. ed. pp pp 699 - 700 , , March March 10 , , 1962 . . J. J. o f f we ll s. s. Am. Am. H yg. yg. 74:249-258. 74:249-258. 1961. 1961.

9. 9. Editorial. Editorial. Enteric Enteric viruses viruses in in th e e water water s uppl y . . Brit. Brit. t iti s s in in a a rmal rmal villa ge ge a ttribut a bl e e to to widespread widespread con t amination. amination.

dorf, dorf, N. N. and and Johnso n, n, L. L. D . . An An e pid e mic mic of of inf ectio u s s h epa­ Am . . J. J. Ophthah11ol. Ophthah11ol. 36:1534-1539. 36:1534-1539. 195 3. 3.

32. 32. \ V il cox, cox, K. K. R. Dav , , e nport , , F. F. M ., ., Coo h on, on, D., D., Paps­ Co l orado orado as s ociated ociated with with pharyngiti s, s, muscle muscle pain pain an d d pyrexi a. a.

8. 8. Co c kbmn , , T . . A . . An An e pidemi Supplement, Supplement, c c of of co Jan njun . . ctiv 1957. 1957. itis itis in in

5 6 ): ): A A c ritical ritical J . . st ud v. v. Tndi an an of of Med. Med. Res . . 45: 1 -29. -29. in in sewage. sewage. Health Health L a u~s u~s b. b. S c i. i. 1:44-50. 1:44-50. 1964. 1964.

31. 31. Viswana th an , , Infectiou s s h e p atitis atitis R. R. in in D e l hi hi ( ( 1955 - 7. 7. Clark e, e, N. N. A. A. and and Kabl e r, r, P . . W. W. Human Human e nt e ri c c vir­

appe ndiciti s. s. Lan ce t . . 26 26 Jun e, e, 1965. 1965. pp pp 134 3- 1 346. 346. J. J. wa t er. er. Am. Am. Water Water Works Works Assoc. Assoc. 5 1:1 29 9 - 1 3 17 . . 1959 . .

3 0 . . Tob e, e, T. T. In a p pa r e nt nt v iru s s infection infection as as a a trig ger ger of of 6 . . Clark e, e, N . . A . . and and Chang, Chang, S. S. Enteric Enteric vir u ses ses in in L. L.

' Va t e r r Rout e. e. Cin c innati , , Ohi o. o. D ec. ec. 6-8 , , 1965. 1965. Hyg. Hyg. 57:125-143. 57:125-143. 1953. 1953.

29. 29. Sympo si um um on on th e e Transmi ss ion ion of of Viru ses ses by by th e e Q Q fever J . . : : H1m1an, H1m1an, anin1al anin1al and and art hr opod opod inf ec tion . . Am. Am.

5. 5. B e rg e, e, T. T. an d d L e nn e tt e, e, E. E. f ec H. H. tious tious Wo h e rld rld patiti distribution distribution s. s. J. J. Expt of of l. l. M e d . . 1 22 :1151-1160 . . 1965 . .

S . . Studies Studies of of a a myxoyirus myxoyirus r ecove r e d d from from pati e nt w s ith ith in ­ As s oc. oc. 157:1083-1092 . . 1955. 1955.

28. 28. Prose, Prose, P. P. H. , , Balk , , S. S. D. , , Liebhaber , , H . , , and and Krugm an, an, J . . l og i s c tudie s s of of a a r ece ntly ntly r ec o g ni ze d d e ntity. ntity. Am . . M e d. d.

J . . a nd nd Hu e bn e r , , R. R. Pharyn goco njun Public Public c ti va l l H f eal eve th th r. r. R epo Epid rt rt e mio­ (Was hin g ton ) ) 76:745 -7 51. 51. 1961. 1961.

4 . . B e ll , , J. J. A. , , Row J. J. e, e, W . . P. , , Eng l e r , , I. , , P a rrot, rrot, H. H. inf ectio u s s R. R. h epa titi s s from from a a c hlorinat e d d mm1icipal mm1icipal s uppl y. y.

27. 27. Po s kanz e r , , D. D. C. C. and and B ea d en k opf, opf, ' " ' · · vVaterborne vVaterborne G. G. Assoc. Assoc. 164:8 36 -847 . . 1957 . .

Poliomyelitis Poliomyelitis in in Husk e r v ( e ill Lin co ln ), ), Nebraska. Nebraska. J . . Am. Am. Mecl. Mecl. M e d . . Assoc . . J . . 73:864-866. 73:864-866. 195 5. 5.

3 . . Bancroft , , P. P. M. , , Enge lh ard, ard, v V . . E . . and and Evans , , C. C. A. A. th e e of of ph aTy n gea l- tr co ans njun mi s~ c ti ion ion va f l eve r. r. Canadian Canadian

26 . . Orm s by, by, H . . Th e e rol e e of of th e e swin 1min L. L. g g pool pool in in r ec r e at i onal onal u se. se. Am . . J . . Publ. Publ. H ea lth. lth. 55:453-46 2. 2. 1965. 1965.

B. B. Microbiolog y y of of r ec l aimed aimed L. L. w a t e r r from from sewage sewage for for 68-76. 68-76. 1 965. 965.

J . . 2. 2. Askew, Askew, B., B., Bott, Bott, R. R. F. , , L e a c h , , R. R. E . . and and England , , e nt e ric ric v iru ses ses J . . by by the the oys t e r , , C r assostra. assostra. Inf. Inf. Di s . . 11 5 : :

; ; 3 94 . . 1959 . . 25 25 . . .l ' vl e t ca lf , , T. T. G. G. a nd nd Stil es, es, C. C. Th e e acctmmlation acctmmlation \ V. V. of of

hum ans ans and and ca ttl e e wi th th r es piratory piratory di se a se . .

Virology Virology

8:391-

ti o n n Control Control A ss o c . . 2: 10 -15. -15. 1 966. 966.

r e lation

s

hip

s s of of

s train

s s of of par

a

influ e nza nza

3 3

virus virus isolated isolated from from for for S a nt ee ee R ec r ea tional tional L a k e . . Bull Bull California California \ Vater Vater Pollu ­

A bin

anti, anti,

F. F.

and and Hu l. l.

e bn e r , ,

R R. R. . .

J . . T h e e se rolo g ic a l l 24 . . M e rr e ll , , J. J. and and Katko , , A . . R e C. C. claimed claimed waste waste wa t er er

Biol. Biol. Med. Med. 104:419-4 23. 23. 1960. 1960. REFERENCES REFERENCES

of of polioviTus polioviTus at at e l eva t ed ed t e mperatures. mperatures. Proc. Proc. So c. c. Exptl. Exptl.

23. 23. Madea ri s, s, D. , , Arnold , , J. J. H. H. an d d Enders, Enders, J . . F. F. Sur viva l l

h e patitis. patitis. A.m . . J . . Publ. Publ. H ea lth lth 53:1630 -16 34. 34. 1963. 1963. tories. tories.

22. 22. McCollm11 , , N . .

TI1 e e lusi ve ve R. R. e ti o l ogic ogic agents agents of of viral viral tive tive to to b e e und e rtak en en b y y routin e e diagnostic diagnostic l a bor a-

York York St a t e e J . . M e d . . 51:362-369. 51:362-369. 1951. 1951. virus virus d e t ec tion tion in in foods foods and and water water are are still still too too primi­

21. 21. Lipari, Lipari, M . . A A milkborn e e poliom ye liti s s e pi s od e. e. ew ew

cated cated in in viral viral trarismission. trarismission. Th e e methods methods for for

M e d. d. 122:1135-1150 . . 1965. 1965.

ever, ever, for for the the laboratory laboratory

to to test test food food or or water water supplies supplies

f ec tiou s s h e patitis. patitis. I so l a ti on on and and c har acteriza tion. tion. J . . Exptl. Exptl.

the the virus, virus, as as do es es the the shellfish. shellfish. is is impractical impractical

It It how ­

J . . Studi es es of of a a myxovirus myxovirus r ec ov e r e d d from from pati e nts nts with with in­

r e

lativ

e

ly ly

simpl

e e b eca use use man, man, in in effect , , concentrates concentrates 20. 20. Li e bhab e r , , H ., ., Krugman, Krugman, S., S., M cG r eg or , , D ., ., and and Giles , ,

dividual dividual case. case.

R ecove ry ry of of a a virus virus from from man man

is is

titi s . . Viro l ogy ogy 24:107- 11 3. 3. 1964. 1964.

th e e virus virus laborator y y can can a id in in id diagnosis diagnosis of of the the in­ Gregor, Gregor, D . . M . . Earl y y viremia viremia a nd nd v irmi a a in in inf ec tiou s s h e pa­

19. 19. Li e bhab e r , , H . , , Kru n gma , , S., S., Gi l es, es, J . . P . . and and Mc­ human human cases cases If If of of suspect suspect viral viral infection infection , , occur

H ea lth lth 50:14-20 . . 1960. 1960.

LACK LACK OF OF DI AG AG OSTIC OSTIC

SERVICES SERVICES

J. J. bin e d d c hlorine hlorine on on polio polio an d d coxsac ki e e viru ses. ses. Am . . Publ. Publ.

c hlorin e e in in wa t er er on on e nt e ri c c viruses. viruses. II . . TI1 e e ff ec t t of of com­

vV . . 18. 18. Kell

y, y, S. S. M. M. and and Sand e rson , , W. W. Th e e ff e ct ct of of

both both swimming swimming and and boating . .

a ge. ge. N ew ew York York St a t e e D e pt. pt. of of H ea

lth lth N ews . . 36, 36, No. No. 6 . . 1959. 1959.

r ece iving iving fully fully treated treated water water is is now now being being used used for for

17. 17. K e ll y, y, S. S. M. M. and and Sand e r s on, on, W. W. W. W. Virus es es in in sew­

ponds ponds

and and a a hug

e e sand-filtration sand-filtration b e d. d. The The fifth fifth pond pond

48:1323-1334. 48:1323-1334.

195

8. 8.

Th e e treatm e nt nt facilities facilities

at at Santee Santee 29 29 ). ).

includ e e

fiv e e

c hlorine hlorine in in water water on on en J. J. t e ri v c iru ses. ses. Am. Am. Publ. Publ. Health Health

waters waters is is entirely entirely feasible feasible in in arid arid regions regions (2, (2, 24, 24, Th ~ ~ 16 . . K e ll y, y, S. S. M. M. a nd nd Sanderson , , W. W. W. W. e ff ec t t of of

at at Santee , , California, California, has has prov ed ed that that re-use re-use of of such such v iru s. s. Nature Nature 208:605-606. 208:605-606. 1965. 1965.

15. 15. K ac hani, hani, Z. Z. boating. boating. F. F. Propa ga Since Since tion tion an d d 1962, 1962, properties properties a a sewage sewage of of h epa r tit ecla is is mation mation proj ect ect

H. e port s s ( \'\ T ashing t on) on) 76:565-570. 76:565-570. 1961. 1961. cy top a thi c c human human viruses, viruses, but but safe safe for for swimming swimming and and

V iri cida l l e ffici e nc y y of of di s inf ec t a nt s s in in water. water. Publi c c Health Health

that that th

e e

effluent effluent

is is not not

only only

fr

ee ee

of of

d

emonstra

bl

e e

14

. . Kabl

e r, r, P . .

Cl Vl a

rk .

, , e, e, . . A. , , B e r g, g, G. G. and and Chang , , S. S. L . .

of of viruses viruses (17). (17). S ewage ewage can , , how ever, ever, b e e h ·ea t ed ed so so

wa t e r r r e clamation. clamation. J. J. Pub l. l. H ea lth lth 55: 1945-195 2. 2. 1965 . .

ment ment plant , , h·eat e d d with with 0.5 0.5 ppm ppm chlorine chlorine is is not not free free J . . 13. 13. I s herwood , , D . . The The f a t e e of of coxsackievirus coxsackievirus A - 1 3 3 in in

ca ntly ntly Effluent Effluent (7, (7, 13 ) . . from from th e e ordinary ordinary tr ea t ­ D e pt. pt. of of H e alth , , Education Education a nd nd W 'e lfar e. e.

12. 12. H e patitis patitis Surveillan ce ce R e port port No . . 24, 24, D ec. ec. 1965. 1965. U. U. S . . filters filters and and activated activated sludge , , reduces reduces co unts unts signifi­

J. J.

virus virus

in in flies

. .

E x ptl. ptl. M ec l. l. 11 3 :159-176. :159-176. 1961. 1961.

viruses; viruses; secondary secondary h ·eatmen t , , how eve r , , b y y trickling trickling

11. 11. Gudnadottir, Gudnadottir, M. M. Studi es es of of th e e fat e e of of Typ e e 1 1 polio­

mary mary sewage sewage tr eatme nt nt has has

littl e e effect effect on on th e se se

109:205-209. 109:205-209.

1961. 1961.

portan ce ce in in sewage sewage (6, (6, tr 9 eatmen , , 14 , , 16 t t , , 1 8) . . Pri ­

from from sewage. sewage. A A co mp a tison tison of of thr ee ee m e thod s J . . . Inf . . Di s. s.

are are espec ially ially r es istant istant to to ch lorin e, e, a a fact fact of of im­ 10. 10. Gr a v e ll e, e, C. C. and and Chin, Chin, T. T. D . . Enterovirus Enterovirus isol atio n s s

245 245 'V A TERBORNE TERBORNE Al\'D Al\'D FooDBORNE FooDBORNE VrnusEs VrnusEs 246

A STATEWIDE_SURVEY OF FREEZING POINTS OF AUTHENTIC MILK SAMPLES!.' P. L. BRADSHAW , Mississipp·i State Board of Health, Jackson and

R. T. MARSHALL AND J. E. EDMONDSON Dairy Department, Unicersity of Missouri, Columbia

( Received for publication April 15, 1966)

SUMMARY ported herein. Eigty-three authentic samples were taken from the mixed herd milk of dairies located in eight areas of the State of ExPERIMENTAL PnocEDURES Mississippi during an eight-month p eriod. The range of Sample Collection. freezing points observed was wider than expected based on The State of Mississippi was divided into eight areas based the recognized upper lin1it of -0.530 C. Eleven percent of on concentration of d airy herds, topography and meteorologi- , the samples would have been termed adulterated based on cal conditions. Two milk sanitarians were selected from tlus accepted standard. The mean freezing point was - 0.536 each area and trained to take a uthentic samples and to make C and the standard deviation -0.006 C. The data showed essential observations. One sample was taken from each a moderately acceptable normal curve fit. But the true dis­ area every hvo weeks. tribution appeared somewhat skewed, indicating that factors Aseptically collected samples were iced in fiberglass ship- other than normal differences between animals tend to force ping containers and shipped via bus express to th e Mississippi the freezing point up. Variation between laboratories was State Board of Healtl1 Central Milk Laboratory where the small. The mean test d eviation was slightly more than samples were split. One san1ple was held for tes ting and . 0.001 c. the otl1er shipped in the same manner to the University of t Missouri Milk Analysis Laboratory. San1ples were normally In 1958 the Mississippi State Board of Health estab­ tested within 52 hr of collection. lished a standard of -0.530 C as the maximum The following were criteria of san1pling: (a) random samp­ freezing point"for producer milk. White (6) stated ling based on the number of dairies witl1in the area; (b) bulk tanks empty at the beginning of the evening milking; curve for milk that the freezing point dish·ibution and (c) milking operations observation and control to prevent shows that something less than one in a thousand adulteration. The latter included inspection of the milking herd samples could normally fall above this figure. equipment to assure the complete drainage of water before However, the possibility that this standard is too low milking. ·where teat cup rinsing was practiced, the operator for the applicable area has been often suggested by was cautioned to insure that all valves were closed during producers and processors. Official laboratory an­ the rinsing operation. Sampling began in September, 1964 and ended in May, alyses on 4,777 producer samples during 1963 and 1965. 1964 showed that 10.3% froze at temperatures higher than -0.530 C. Freezing Point Determinations. Custer (1, unpublished data) ran freezing point Detem1inations were made in both the Mississippi State determinations on unauthenticated samples from 631 Board of Health and the University of Missouri Milk Analysis laboratories using Fiske Milk Cryoscopes (Model J). Each point range was Mississippi herds. The freezing instrument was calibrated witl1 7 and 10% sucrose equivalent - 0.550 to -0.471 C with an average of - 0.536 C. solutions. Daily calibration checks were made using a stand­ Variance within the one regulatory and two private ard solution with a true freezing point of -0.530. C. Com­ laboratories was + 0.003 C. parative tests of the two instruments using this standard Several. workers have c oncluded that freezing point demonstrated variation which n ever exceeded ± 0.002 C. values vary geographically (2, 3, 4, 5). Robertson Technician variation between samples run on the same instrument ranged up to ± 0.003 C. (5) suggested that "regional or area freezing point values be established based on local data and re­ REsULTS AND DISCUSSION search." These considerations led to the experiments re- Eighty-three authentic samples were tested in each. of the two laboratories. The arithmetic mean freez- ing point and the standard deviation were the same 1Submitted by the senior autl1or in partial fulfillment of the degree of Master Sanitary Science. for both laboratories, the former being -0.536 C •contribution from the Missouri Agricultural Experiment Sta­ and the latter 0.006 C. The average difference on tion. Journal Series Number 3095. paired samples between the two laboratories was

a a larg e e

portion portion

of of

the the

samples

. .

t e c t t Wa.ter. Wa.ter. Am e r . . l\l lilk lilk R e v. v. 25:3 4. 4.

6. 6. Whi t e , , J. J. h · ibution C . . 1963 , , . . how Usin ever, ever, g g th th e e e e Fr factors factors eez in g g P must must o int int t o o h ave ave D e­ influenced influenced

Herd Herd Milks. Milks. th J.A e e . O variation .A.C. .A.C. 40: . . 61 8 To To . . hav e e produc e d d th e e observed observed dis­

19 56 56 Smvey Smvey

and and

Distribution Distribution

of of

Fre ez

ing ing

Point

s, s, a mong mong 1 , 6

27 27

. . mals mals m ay ay h ave ave

shift

e d d th e e

dish·ibution dish·ibution

a

nd nd

in crease

d d

5 . . Robertson , , A. A. H. H. 1957

. . Cryo

s copy copy

of of

Milk

, , a a 1954

-

Factors Factors oth e r r

than than

l l

normal normal

diff

e

r e

nces nces

b e

tw ee n n ani­

}. }. A s soc. soc. Offi c . . A g r. r. Ch e m. m.

42 : 419. 419.

m ean ean freezing freezing

point

s ,

u gges

ts ts

a a

skewed skewed

dish·ibution. dish·ibution.

Produc e d d and and Sold Sold in in the the So uth ea s t e rn rn U i U n n t t e e cl cl Stat es. es.

4. 4. H e nningson , , R. R. and and W. W. only only 1959. 1959.

50 50 The The within within Fr e e one one z in g g standard standard Point Point of of 1ilk 1ilk deviation deviation abov e e the the

l l

• • •

' '

Mille Mille

Kentucky Kentucky Ag observations observations r . . Exp. Exp. Sta . . Bul fall fall . . 66 within within 7 . . o n e e standard standard d ev iation iation b e l ow ow

Stages Stages of of La c t a tion tion on on C e rtain rtain

Con s titu

e nt a s

nd nd

Prop

e rti es es

of of

somewhat somewhat

low

e

r r than than

-0 . 53 53

C . .

Th e e

f a

ct ct

that that

63 63

3. 3. Fr e eman , , T. T. R. R. 1 959 . . Effect

s s

of of Br

ee d, d,

S

e

a s

on on

and and

ing ing

point point

of of

sh ·i ct l y y normal normal m ilk ilk would would hav e e b ee n n

Pub. Pub. No. No. 25 0. 0.

but e

d. d.

Th

e e bar bar

graph graph

suggests suggests

th

a

t t th

e e

m ea n n fr eez­ tive tive and and Oth er er Qualities Qualities of of Milk. Milk. Nationa l l R ese ar c h h Council Council

that that

th

e e fr eez

ing ing points points were were Sanitary Sanitary not not Milk Milk normall Control Control y y and and dish·i­ It s s R e l a ti o n n to to t h e e Sani t , , ary ub.i­

2. 2. Dahlberg, Dahlberg,

A . . C . , , Adam Adam , , H . . S . . and and H e ld Su , , c M h h . . E. E. a a probability probability 1 953. 953. would would a llow llow for for our our suggestion suggestion

bution bution would would · · b data. data. e e ex pected pected D a ir y y D epa about about rhn e nt 55% 55% , , Mis of of s i ss th ipp e e i i tim S t ate ate e. e. Univ e r s ity. ity.

C vV u l. l. s . . t e r, r, E. E. Personn e l l c ommuni Chi Chi Squar c ation ation e e of of analysis analysis UJlpubli s which which h e cl cl s how e d d that that this this dish·i ­

of of th e e

observa tion s. s. Thes e e data data were were su bj ec t e d d to to

REFERENCES REFERENCES

shown shown is is a a b a r r graph graph d e pi c ting ting th e e actual actual dish·ibution dish·ibution

m ea n n and and standard standard d ev iation iation for for th e e data. data. Also Also

p

e rim

en

t . .

Figure Figure 1 1 shows shows th e e normal normal c urv e e repr ese nting nting th e e

; ;

high e r r w e r e e observed observed during during it it app eac e ars ars h h month month th e e data data of of ma the the y y ex­ not not b e e normally normally distributed. distributed.

within within months. months. Fre e zing zing only only points points ll % % f e ll ll of of above above -0.524 -0.524 -0.530 -0.530 C C or or and and only only 12 % % b e lo w - w 0 . 542, 542,

month month

as as ev id e n ce b d y y th e e unif and and orm it th y y e e of of same same distribution distribution p e rc e ntag e e b e l ow ow -0.542 -0.542 C. C. Sinc e e

Fr

eez ing ing

p oin t s s did did not not va r y y from from data data pl month month ace s s 16.6 to to % % above above th e e -0.530 -0.530 C C fr ee zing zing point point

A A norn1al norn1al curve curve

distribution distribution

construc

t e d d from from

th e s e e

pip e lin es es were were well-drained well-drained prior prior

to to

milking. milking.

-0 .5 30 30 to to -0. 544. 544.

Eight

ee

n n

fell fell

above above

a nd nd

12 12 b@low. b@low.

Th ese ese r es ult s s verify verify the the sanitarian's sanitarian's

obs e r vations vations

that that

of of th e e observations observations fell fell

outside outside

th e e

broad broad

rang

e e of of

of of 44 44 h e rds rds milk e d d

with with

co n

ve

ntion

a

l l equipm

e

nt. nt.

in in th e e rang e e of of -0 .540 .540

to to

-0

.544. .544.

Eighteen Eighteen

p e rc

en t t

of of 39 39 h e rd s s milk ed ed w ith ith pipelin

e e equipm

e nt nt

and and

s i x x

nin e e froz e e in in the the rang

e e of of

-0.530 -0.530

to to -0.534 -0.534

and and

32 32

High High freezing freezing points points occ

urr e d d in in samples samples

from from

thr ee ee

observations observations we r e e about about eve nl y y divided . . Thirty­

areas areas

froze froze

·

above above

-0.530 -0.530

C

. . - 0.535 0.535 to to -0.539 . . On On e ith e r r side side of of this this range range th e e

l eas

t t

one one

sam

. pl e e of of milk milk from from each each of of sam six six pl of of es es the the ( ( 65 eight eight ) ) froze froze within within th e e t e mp e r a tur e e rang e e of of

mean mean

was was

-0.535 -0.535

C C an d d the the lo wes t t -0 Wh . 539 539 e n n all all C. C. t es At At ts ts were were conside r e d , , on e -third -third of of th e e

b e tw ee n n areas areas cou ld ld b e e demonsh·ated. demonsh·ated. r es ults ults were were The The co highest highest mpar e b d etwee n n labor a tories. tories.

No No

significant significant

diff e r e n ces ces in in m e an an on freezing freezing l y y four four points points samp l es es varied varied more more than than 0.003 0.003 C C when when

slightly slightly greater greater than than 0 . 001 001

C

. .

Freezing Freezing

points points of of

b e r r of of high high freezing freezing points. points.

( Furth 6 ). ). e rmor e, e, th ey ey indi ca t e e an an un e x p ected ected num­

tribution tribution

of of

freezing freezing points points than than s observa ug g e e st ti ons ons d d by by made made Whit o n n e e 83 83 a uth e nti c c h e rd rd samp l es. es.

Figure Figure C e rtainl l. l. ormal ormal y, y, th c ese ese ur ve ve data data and and indi bar bar ca g r t aph aph e a a e co much much nstm c broaded broaded t e d d from from dis­

oc oc FREEZING FREEZING

POINT POINT

mastitis mastitis to to fre ezing ezing wa~ wa~ points points not not studied. studied.

a a high high incidenc e e of of mastiti s . . However, However, relation relation of of

observation observation that that poorl y y manag ed ed herds herds often often show show

z z

l eas t t related related to to influ en

tial tial factors. factors. has has It It been been ::J ::J our our

:E :E

probability probability l eve l , , it it i o s ur ur o pini on on that that CD CD 5 5 th e w y e re re at at

w w

l arge arge e nough nough to to a pproa c h h significance significance at at the the 10 % % a:: a::

While While th e e diff e r e nc e e 10 10

b e tw een een the the means means was was on l y y 0 0

I.J... I.J...

s p ec tiv e ly , , as as to to co ndition ndition and and feeding feeding e practic s. s.

~ ~

15 15 C C for for th e e h e

rds rds classed classed "goo d" d" or or "fair "fair t o o poor" , , re­

(/) (/) The The m e

an an freezing freezing points points we r e-0 . 537 537 C C and and -0.535 -0.535

w w

a:: a:: 20 20 th ese ese ca t ego ri es es

produ ced ced milk milk hi gh gh in in freezing freezing p oint. oint. > >

i= i= •

25 25

" fair fair to to poor poor condition" condition"

produ ce d d high high freezing freezing points. points.

0 0

z z

l es es

from from h e rds rds which which we r e e " poorl y y fed " " and / or or in in

(/) (/)

30 30

s ibl e e influencing influencing factors. factors. A bout bout 20 % % of of the the 31 31 samp­

Feeding Feeding pra c ti ces ces and and anima l l conditions conditions were were pos­

SURVEY SURVEY OF OF FREEZING FREEZING POINTS POINTS 247 247 :248

EFFECT OF A HIGH-LEVEL AND A LOW-LEVEL MILK PIPELINE ON MILK FAT ACID DEGREE VALUES'

J. H. GHOLSON, A. J. GELPI, JR. AND J. B. FRYE, JR. DepaTtment of Da·i?·y Science, Louisiana State University Baton Rouge, Lou·isiana

( Received for publication March 17, 1966)

SuMMARY the cow as compared to milk handled through lines cow. Dairy farm milk pipelines located 2 ft below normal udder installed above the level and 4 ft above, respectively, were used to determine the ExPERTIMENTAL PROCEDURE height on induced lipolysis. Three effect of milk pipeline Two milk pipeline systems, a low-level and high-level, were cows and 54 observations were made. The trials involving 86 used during this study. These were located in the LSU milk­ from the three groups, when averaged, in­ combin ed data ing parlor which was designed with 8 elevated stalls, 4 on eous Acid Degree Value increases above dicated mean spontan each side. values of 0.68 for the low line and 1.16 for the mean initial The low-level llf-inch glass milk pipeline was comprised of high line. These re ~m lt s were highly significant ( P < 0.01) 2 normally available commercial equipment • It was installed on through the high line showing a mean ADV with milk handled one side of the parlor approximately 2 ft below the level of a , the low line. increase of 0.48 more than nonnal cow udder with a milk inlet for each of 3 stalls. The milk hose measured 72 inches from each breaker cup to milk Agitation of warm raw milk in the presence of air inlet. wth foam formation has been well established as a The permanently installed high-level llf-inch glass milk causative mechanism for increases in Acid Degree pipeline was located above the cows approximately 4 ft above Value (ADV) of milk fat. The amount of increase • the level of a normal cow udder. This line was installed such provided a separate milk return has also been reported (2, 12) to be proportional that it circled the parlor and line for the 4 s talls located on either side of the parlor witl1 • of agitation and stability to the amount and severity the same direction of flow and degree of slope on each side. IJ' of milk fat. Milk inlets were install ed above each stall. The milk hose Milk pipeline risers have been reported by several measured 116 inches from the breaker cup to high-line milk workers (1, 3, 4, 7, 8) to materially contribute to in­ inlet. The sampling tees were designed to provide slow con­ creases in ADVs or fat acidity and subsequent de­ tinuous san1pling throughout the milking operation. were milked on one side into the high-line velopment of rancid flavors . Other investigators (6, vVhen 3 cows and 3 on the opposite side into the low-line, all conditions higher Zl ) have found that ADVs were significantly such as degree of slope, direction of flow, lengtl1 of milk pipe­ in milk handled in pipeline systems than in bucket line, milk inlet position, vacuum supply, and sampling tee milking systems. Data reported by Speer, et al. (9) location ( 4 ft down slope from the last milk inlet) were indicated that the use of a 54-inch riser in pipelines similar in each of the systems. The only differences were weigh pails caused a greater increase in ADVs of milk than use lengtl1 of milk hose and height of pipeline. When were used in the system they were located approximatly at Irving (5) analyzed milk of pipelines without a riser. udder level. The milk hoses used to convey milk from breaker samples taken at different locations along a pipeline cups to weigh pails were the same lengtl1 in all cases while and reported that acid, degree increased with distance the hoses used to convey milk from the weigh pails to each of of flow and height of risers. Acid degree in the the milk pipelines were the same as previously described. samples ranged from 2.95 to 4.95. Whittlestone, et al. During a period of 8 months, the following groups of cows were milked on both the high and low lines. (13) reportEd that use of a milk pipeline located be­ A GROUP. This group included 70 Jersey, Holstein and hose riser, low the cow, which eliminated the milk Bwwn Swiss first lactation CO\\'S of the LSU Milking Herd. virtually removed the causes for induced lipolysis. Milk samples were taken simultaneously and continuously However, no data were reported on the degree of during tl1 e entire evening milking from each of the milk lines effect. Other reports of isolated incidents of rancid on 10 days selected at random during a period of 5 weeks. effort was made to segregate the flavor have appeared in the popular press and have During the test milking, no cows for milking on either the high or low line. Undoubtedly, l effects by handling milk in lines indicated beneficia some cows tended to seek the same side of the parlor for installed below the cow. milking. Weigh pails were used in the system during this . This investigation was tmdertaken to determine, trial period. under farm conditions, the influence on ADVs of 13 GROUP. Four Holstein l'OWS on a low protein experi- mental ration and 4 similar Holstein cows on a normal herd .I milk handled through milk pipelines installed below ration were used in this trial. The cows on the experimental ration were milked a lt ernate ]~, on the high and low line 'Supported in part by a grant from the American Dairy Association. 2Babson Bros., Surge Equipment.

summarized summarized

in in

Tabl e e 2 . . Sinc e e onl y y 4 4 cows cows w e r e e in- in in Table Table 3 . . Th e s e e trials trials diff e r e d d from from Group Group B B

Similar Similar

information information

for for Group Group B B trials trials has has b ee n n R e sults sults from from Group Group C C trials trials hav e e b ee r n e port e d d

low low

line. line.

e ach ach of of th e e two two systems . .

variables variables

which which

did did not not

significantl y y app e ar ar in in th e e than than was was found found in in milk milk from from th e e control control animals animals in in

l n n ADV ADV

for for

the the high high lin e e indic a t e d d un c ontrollabl e e diff e r e nces nces b e tw ee n n initial initial and and spontan e ous ous ADVs ADVs

noted noted

in in

the the

spontaneous spontaneous

ADVs ADVs and and in in th e e differ e nc e s s high e r r mean mean spontan e ous ous ADVs ADVs and and gr e at e r r m e an an

th e e

cows. cows.

The The

relatively relatively high high standard standard deviations deviations abnormally abnormally low low prot e in in ration, ration, produc e d d milk milk with with

l

e ss ss agitation agitation

activation activation

than than in in th e e line line located located above above vvhich vvhich perhaps perhaps w e r e e tmd e r r some some stress stress from from th e e

that that

the the

milk milk

handl

e d d

through through

th e e low low

lin e e rec e ived ived through through the the high high lin e. e. Th e e xp e rim e ntal ntal animals , ,

ADVs ADVs

was was

also also

less less

for for

the the

low low lin e, e,

whi c

h h

sugg e sted sted ADVs ADVs than than milk milk from from th e e sam e e animals animals handl e d d

difference difference

or or

increas e e of of

spontan

e ous ous ov e r r initial initial a a small e r r m e an an in c r e as e e in in spontaneous spontaneous ov e r r initial initial

than than

for for

the the

high high lin

e e abov

e e th e e

cows. cows. Th e e m e an an mals mals indicat e d d low er er m e an an spontan e ous ous ADVs ADVs and and

spontaneous spontaneous

ADVs ADVs

w e r

e e

lo,N

e r r for for

th e e low low

milk milk line line low low line line wh e th e r r from from ex p e rim e ntal ntal or or c ontrol ontrol ani­

As As

l. l.

can can

be be

not e d d

th e e m e

ans ans

of of both both

initial initial

and and

those those r e port e d d Tabl e e in in Milk Milk l. l. handled handled through through th e e

ADVs ADVs

of of

Group Group A A

trial trial

hav e e been been

r

e

port

e

d d

in in

Tabl e e s tandard tandard d e viations viations in in all all instanc e w s e r e e gr e at e r r than than

The The ranges

, ,

means, means,

and and

standard standard

d

e viation viation

of of gr e at e r r variations variations in in r e sults sults wer e e not e d d in in that that th e e

volv

e

d d in in each each of of th e e e xp e rim e ntal ntal and and control control groups

, ,

RESULTS RESULTS A ND ND DISC U SSIO N N

" \V

e

i g

h h

pail

s s in in

s

ys t e m. m.

th e e m e thod thod of of Thoma s, s, e t t al.(lO ) . .

Levels Levels of of initial initial and and spontan e ou s s ADV s s , ,·e r e e d e t e rmin

e

d d

b

y y

0

. 18 18 Std 0.77 0.77 . .

D ev

0.75 0.75 . .

48 48 hr hr

for for

det

e rmination rmination of of s pontan e ou s s ADV. ADV.

4 4

0.72. 0.72.

M 2.

3 ea 8 8

n n

1.66 1.66

maining maining

portion portion wa

s s in1m

o e c c cliat e l y y co ol e d d a nd nd h e ld ld a t t 4 4 fm fm

R

a n ge ge

0.51-0.71 0.51-0.71

1.65- 1.11-2 3 .42 .42 . 71 71

past

e uriz e d, d, cool e d d and and anal yze d d for for initial initial ADV. ADV. Th e e r e ­

ContT. ContT.

cows cows

ported ported to to the the laboratory laboratory wh e r e e on e e portion portion w as as imm e diat e ly ly

Std. Std. D ev . . 0.3 2 2 0.89 0.89 0.97 0.97 milk milk lin es es in in th e e thr ee ee g roup roup trial s s was was imm e di a t e l y y trans­

M e an an 7 7 0.65 0.65 2 . 96 96 Milk Milk 2 . coll 32. 32. e cted cted throu g h h th e e samplin g g t ee ee from from e a c h h of of th e e

Ran ge ge 0.25-1.12 0.25-1.12 1.82-4.1 3 3 0.96-3.24 0.96-3.24 in in B B Group Group trials. trials.

Expt

'

l c .

o

w s s

was was fed fed e ach ach cow cow p e r r clay. clay. ' fl1 e e h e rd rd ration ration w a s s th e e sam e e a s s

ition , , 10 10 lb lb of of v e ry ry poor poor quality quality "nati ve" ve" ha y y ( ( 4.6 % % prot e in ) )

and and milk milk production production ba se d d on on Morri s on ' s s s tandard s . . Std. Std. In In add­ D ev 0.5 . . 3 3 0.18 0.18 0. 38 38

th e e e ner g y y and and 100 % % of of th e e prot e in in n eces sar y y for for maint e 4 4 nan ce ce M ea n n 1. 3 8 8 0.68 0.68 0 . 70 70

salt . . Thi s s ration ration was was f e d d a t t adju s t e d d l e v e l s s to to pro v ide ide 50 % % of of Rang e e 0 . 55-0.95 55-0.95 0.73-2.0 0.18-1.08 0.18-1.08 3 3

40 % % cottens e ed ed m e al, al, 10 % % mol mol , 1 s s e s , , 2 % % bon e m e al al and and 1 % % ContT. ContT. c ow s s

The The ex perin1

e

ntal ntal

ration ration

was was

c omp

o s e d d of of 47 % % b ee t t pulp , ,

Std . . D e v . . 0.22. 0.22.

0.62 0.62

0.66 0.66

from from the the break e r r c up up o th to e e milk milk lin e . .

7 7 M e an an 1.71 1.71 0.57 0.57

1.14 1.14

systems systems during during this this group group trial trial a s s th e e milk milk mov

e d d

dir ec

tly tly

Rang e e

0.33-0.96 0.33-0.96 1.00-2

.

57 57 0.4

3 -1.98 -1.98

described described in in B B Group. Group. No No milk milk w e igh igh p a ils ils w e r e e u se d d in in th e e

Expt'l. Expt'l.

cows cows

f ee d-trial. d-trial. Sampl e s s wer e e tak e n n durin g g th e e t es t t milkin gs gs as as

days days sel ec t e d d at at

random random

clming clming

th

e e la s t t 2 2 w ee ks ks of of the the o b 5-w se r v ee ati k k o n s s Initial Initial s pontan Diff e e r ou e n s s ce ce

P

a

ir

e d d

48 48

hr

s . .

trol trol ration ration w e re re milk e d d a lt e rn a t e ly ly on on hi g h h and and low low lin es es on on 6 6

L

o

w w

milk milk

lin

e e

w e re re in in this this u ~ ed ed trial. trial. Th c e ows ows on on th e e ex p e rim e ntal ntal and and c on­

tal tal ration ration and and 4 4 similar similar Holstein Holstein c ows ows on on a a normal normal h e rd rd rati o n n

Low Low PnOTEI N N RATIO N N A

N D D

PIP E LI N E E

HEI G HT

" "

C C GROUP. GROUP. Four Four Holst e in in cow s s on on a a low low e n e r gy gy e xp e rin1 e n­

SPo SPo ' T A NEo u s s Al\'D Al\'D DIF F ERE NCE NCE

L '< '<

ADV ADV

A S S

AFF

ECT ED ED

B

Y Y

per per cow cow plus plus v e ry ry limit e d d Bermuda Bermuda gras s s

pastur

e . .

2. 2.

TABLE TABLE B . . GnouP GnouP TRIALS. TRIALS.

S U'

MMARY MMARY

O F F

I N ITIAL

, ,

6 6 lb lb alfalfa alfalfa hay, hay, 2.0 2.0 lb lb c orn orn silag e , , 35 35 lb lb g reen reen c hop hop p e r r cl ay ay

ratio. ratio. Roughage Roughage which which was was group group f e d d includ e d d approximat e ly ly

" 'N

e i g h h

pails pails

in in sy s

t e m. m.

posed posed of of an an 18 % % protein protein pellet e d d c onc e ntrate ntrate f e d d at at a a 1:3 1:3

tein) tein)

was was

feel feel

each each cow cow

p e r r day. day. Th

e e h e rd rd r a tion tion wa s s com­

Std

. . 0.16 0.16 D

e v. v.

0.40 0.40

0.41 0.41

In In addition, addition, 10 10

lb lb of of very very poor poor quality quality

" nativ e" e" hay hay ( 4 ( . 6 % % pro­

10 10

0.77 0.77 M

e an an

1.63 1.63

0.86 0.86

nance nance and and

milk milk

production production

bas e d d on on Morri~ standards. standards. · on' s s

R a 0.55-0 n

ge ge

. 99 99

1.23-2

. 58 58

0.36-1.61 0.36-1.61

of of

the the en e rgy rgy and and 50 % % of of the the prot e in in n eces sar y y for for maint e ­

Hi g

h h milli: milli:

li

ne ne

salt. salt. This This ration ration wa s s f e el el a t t adjust e l d e v e l s s to to provid e e 100 % %

Std. Std. 0 D . 09 09 ev . . 0 corn, corn, . 16 16 39 % % beet beet pulp 0.16 0.16 , , 10 % % mola s s e s , , 2 % % bon e m e al al a nd nd . 1 % %

M 10 10 e an an 0 . 71 71 The The 1.29 1.29 experim e ntal ntal rati 0.59 0.59 o n n c ompo wa ~ · · se d d of of 48 % % s n a pp e d d

R a ng e e 0.61-0.87 0.61-0.87 systems systems 1.11-1.58 1.11-1.58 dming dming thi s s group group 0.33-0.81 0.33-0.81 trial. trial.

the the same same 2-we e k k period. period. Milk Milk w e i g h h pail s s w e r e e u se d d in in th e e

ob

se

rvati

o n s s

Initial Initial

s p o

nt

a u eo

u s s

Ui

f

t' CJ CJ

e n

ce ce

high high lin e , , respe

c tively, tively,

on on

8 8

days days

s e l ec t e d d at at random random dmin g g

P a i re d d 48 48 hr

s . .

milk

e d d and and similarly similarly sampl e d d 4 4 tim es es o n n th e e low low lin

e e

and and

L o w w milk milk lin e e

milking milking during during this this p e riod. riod. Tho se se on on th c e ontrol ontrol ration ration w e r e e

from from the the 4 4 cows cows

wa

s s

t

a k e

n n

daily daily

fr c m m

th

e ir ir wh o l e e v e ning ning 0 0 PIP E LIN E E HEI G HT HT ' L L y • •

A A pipelin

e e

milk milk

m

mpl

e e r

e

pr ese

nting nting

a a

c ompo

s it

o e

f f th

e e

milk milk

SP O O ' TA N E OU S S AN D D DI F FER E N CE CE IN IN ADV ADV A S S A F FECT E D D B Y Y

s

yst

e ms ms durin

g g th e e last last

2 2 w ee ks ks

o f f

th e e 5-w

ee f k

ee

din g g

trial. trial.

1. 1. TABLE TABLE A. A. Gno u P P THIAL S . . SuM J v iA HY HY O F F I N ITIAL , ,

HIGH HIGH LEV E L L A N D D Low Low LEV E L L MILK MILK PIP E LI NE NE 249 249 250 HrcH LEVEL AND Low LEVEL MILK PIPELINE

TABLE 3. GROUP C. TRIALS. SUMMARY OF INITIAL, report of Whittlestone, et al. (13). Since Irving (5) SPONTANEOUS AND DIFFERENCE I ADV AS AFFECTED BY had reported that acid degree increases with riser Low ENEHGY RATIONS AND PIPELINE HEIGHT" height it was also expected that use of the 116 in

Low mill;; Jine milk hose to the high line would result in gre~ter P a ired 48 hrs. agitation and activation than the 72 in milk hose to observ ations Initial spontaneo us Diffe•·ence the low line. Expt'l. cows For statistical analysis, data from the three trials ' Range 0.42-0.50 0.81-0.96 0.32-0.46 were pooled. This included a total of 86 cows and f 3 Mean 0.48 0.87 0.39 54 observations. The mean difference between initial Std. Dev. 0.06 0.08 0.07 and spontaneous ADVs for the low line was 0.68 and Contr. cows for the high line, 1.16, vvhich upon analysis was found Range 0.37-0.65 0.66-l.l6 0.01-0.62 to be highly significant ( P < 0.01 ). 3 Mean 0.52 0.94 0.41 Std. Dev. 0.14 0.25 0.35 REFERENCES Hi g h~.; line Expt'l. cows I. Dunkley, W. L. and Kel ly, L. A. 1954. Rancidity In­ Range 0.57-0.72 0.97-1.38 0.25-0.81 creasing. Milk Plant Monthly, 43( 10) :24. 3 Mean 0.66 1.23 0.58 2. Gholson, J. H. and Schexnailder, R. H. 1965. Effect Std. Dev. 0.08 0.23 0.30 of Low Energy Ration on Lipolytic Activity, S-N-F and Pro­ Contr. cows tein in Milk. M. S. Thesis. Louisiana State University. Range 0.46-0.61 0.92-1.64 0.68-1.03 3. Herrington, B. L. 1956. The Control of Rancidity in , 3 l'v!ean 0.53 1.23 0.70 Milk. J. Dairy Sci., 39: 1613. Std. Dev. 0.76 0.37 0.32 4. Herrington, B. L. and Krukovsky, V. N. 1939. Studies of Lipase Action. I. Lipase Action in ormal Milk. J. "Weigh pails in system. Dairy Sci., 22:127. 5. Irving, H. 1952. Hydrolytic Rancidity in Pipeline Milkers and Bulk Tanks. Amer. Milk Rev., 21 ( ll): 82. trials in that the experimental cows were on a low 6. Jensen, R. G., Smith, A. C., MacLeod, F., and Dowel, energy ration in place of a low protein ration and L. R. 1958. Acid Degree of Milk Obtained with Pipeline • that no milk weigh pails were used in the milking and Bucket Milkers. J. Dairy Sci., 43:341. f 7. Jokay, L. and Jensen, J. M. 1956. Effect of Vari- previous trials, spontaneous system. As in the two ations in Pipeline Installations on the Acid Degree of Milk. mean ADVs in milk were less for both groups of J. Dairy Sci., 39:927. animals milked on the low line as compared to the 8. Olson, J. C., Jr., Thomas, E. L. and Niel£en, A. J. 1956. high line. In these h·ials no weigh pails were used. The Rancid Flavor in Raw Milk Supplies. Amer. Milk Rev., Since different animals were used in B and C trials, 28(1):98. no particular influence has been attributed to the 9. Speer, J. F., Jr., vVatrous, G. H., Jr., a nd Kesler, E. M. 1958. The Relationship of Certain Factors Effecting Hydro­ The variable absence or presence of weigh pails. lytic Rancidity in Milk. J. Milk and Food Tech., 21:33. res ults noted ben¥een the experimental and control 10. Thomas, E. L., Nielsen, A. J., and Olson, J. C., Jr. cows in similar systems indicated little difference in 1955. Hydrolytic Rancidity in Milk-A Simplified Method the fat stability of the milk produced by each group. for Estimating the Extent of Its Development. Arner. Milk From casual observations during milking operations, Rev., 17(1):50. 11. Thomas, E . L., Nielsen, A. J. , and Olson, J. C., Jr. milk flow appeared to be less turbulent in the milk 1955. Observations on the Extent of Lipolysis in Raw Milk hose a nd low-line than in the high-line system. Supplies as Related to Various Milk Handling Procedures. ·while there may have been some effects of rations J. Dairy Sci., 38:596. on the results, the major effect was that of pipeline 12. Wallace, W. R. 1963 . Milk Fat Decomposition. II. height. In each of the trials there was greater acti­ Relationship of Milk Pipeline Height to Increase in Acid vation of fat lipolysis in milk handled through the Degree Values. Ph.D. Dissertation. Louisiana State Uni­ versity. the cow as compared high line located 4 ft. above 13. Whittlestone, W. G., Beckley, M. S., and Cannon, to that handled through the low line located 2 ft H. W., 1964. An Improved Mechanical Milking System. below the cow. This is in agreement with the earlier Aust. J. Dairy Tech., 19( 1) :34.

239~. 239~. u se d d in in (12) (12) es timatin we~:e we~:e g g th e e i mportanc e e of of an an effec t . .

'F l orida orida Ag ri c ultura l l Exp e rim e nt nt S t a tion s s J ourna l l Seri es es No. No. An a l ys i s s of of va ri ance ance t ec hni ques ques as as d esc rib e d d by by Sned ec or or

e ff ec t t o v f a r y in g a a g se l ec t e d d proce dur e e was was b e in g g st udi e d . .

se se tho d e scrib e d d in in Sta n clanl clanl M et h od od ( 1 ) ) excep t t w h e r e e th e e

wa t er er blanks blanks at at room room t e mp e r ature. ature. Th e e addition addition

of of

t o o avo id id sequen ti a l l e rrors. rrors. platin g g procedur A U U es es u sed sed were were

? 1sing 1sing th ese ese t e mp e r atur es es than than thos e e obtained obtained using using All All w e i ghing ghing and and pipe ttin g g pro ce dur es es were were r a ze ndomi d d

e d d t o o 45 , , 50 50 and and 55 55 C , , how e ver , , coun t s s were were high er er shak in g g pro cedure cedure (1) . .

d esc r ib e d d b y y Hi sc ox ox f e r e nc es es was was in in co cou mpar nt s s e d d obtained obtained (6) (6) w ith ith th s e using using t a ndard ndard water water blanks blanks h e at­

usin g g Milk Milk Prot e in in H y d r o l ysate ysate Agar. Agar. Sh a king king

50 50 tin 1es 1es as as

4 , , 5, 5, 6 , , 14 ) ) Con e e and and Ashworth Ashworth ( 2 ) ) found found no no dif­

) )

. I I obtain e d d u sing sing St a nd a rd rd M e th ods ods Agar Agar with with tho se se ob t a in e d d

plat e e co unt unt h as as b ee n n studied studied b y y severa l l wo rk e r s s

(2, (2,

S eve ra l l ex p e rim e nts nts were were p e rform to to e d d com par

e e plat e e coun t s s

Th e e m e thod thod of of r eco nstituting nstituting milk milk powder powder for for th e e

d es i gn gn a ll ow e t d es tin o g f f int e r ac tion tion amo n g g all all co mp a ri s on s . .

t o o 99 99 m l l o f f wat e r r

(1)

. .

l ay e d d p l a t es es ve r s u s s non-over l ay e d d plat es . . This This ex p e rin1 en t a l l

pr e p a ring ring 1:10 1:10 a a diluti on on is is to to add add 11 11 g g of of powd e r r clud e d d 2-day 2-day in c ub ation ation ve r s u s s 3 -d ay ay in c ub a tion , , and and ov e r­

in c ub a t e d d a t t 32 32 C. C. Compa ri so n s s mad e e in in these these trials trials in­ so lution . . Th e e pr esen tl y y r eco mm e nded nded pr ocedure ocedure for for

ve r sus sus diluti on on bl anks anks a t t room room

t e mp e r a tur e. e. All All plat es es were were dilution dilution b y y adding adding 10 10 g g of of powd e r r to to 90 90 of of Ring e ml ml r ' s s

p e rin d g ilution ilution bl anks anks to to 45 45 C C prior prior to to making making th e e dilutions dilutions

to to 93 93 ml ml of of s t e ril e e wat e r. r. Hisco x x pr e par e 1 d d : : 10 10 a a ( 6 ) )

powd e t r o o d e t

e rmin e e th e e effect effect o n n bacter i al al count count of of t em ­

1:10 1:10 dilution . . S o r e n sen sen a dd e d d lO lO g g of of powd (13) (13) e r r

An An ex p e rim e nt nt was was d es i gned gned 4 4 u s ing ing brands brands of of instant instant

1 1 of of g g of of powd e r r to to 9.3 9.3 ml ml of of wa t e r r e sult e d d in in a a powd e r r we r e e t es t e d . .

proximat e l y y 2.9 % . . It It was was es timat e d d that that th e e addition addition vo lum e e versuE versuE g r a m s s of of powd e r r added) . . Four Four brand s s of of

o f f a a g r a m m of of powd e r r ( th s e l ope ope of of th e e plot plot of of increase increase in in r es ults ults in in an an e rr or or in in th e e b ac t e rial rial e stimat e e of of a p­

to to es tim a t e e th e e in crease crease in in vo lw n e e r es ultin g g from from th e e ad dition dition

cedure cedure of of w e ighing ighing 1 1 g g of of powd e r r into into 9 9 ml ml of of wat e r r

se ri es es for for e ach ach br and . . Th e e l e ast ast s quares quares m e th o d d w as as u sed sed

i i

Prickett Prickett

a nd nd

Mill

e r r

r e port

e

d d

that that

th

e e ( 10 pro­

) )

onc e e a nd nd eac h h br a nd nd was was r e pli ca t e d d once once for for a a total total of of four four

instantiz e d d powd e rs. rs.

42 42 g. g. Each Each se ri e s s f o r r g a i ven ven br an d d of of p ow d e r r was was r e plicat e d d

f ec t t of of plating plating pr ocedure ocedure on on th e e bact e rial rial count count of of eac h h c ylinder ylinder in in a a was was ei th e 2 r r ~e , , 0 ri 4, 4, , , es es 1 8 , , , , 11 , , 24 24 or or

se ri es es of of cy lind e r s. s. Th e e amot mt mt of of in s t an t t powd e r r studi add e e d d d. d. to to No No reports reports w e r e e found found concerning concerning th e e e f­

pa c k ages ages from from th e e Ga in esv ill e e mark e w t e r e e a dd e d d to to eac h h th e e factors factors wh ich ich aff ec t t this this e stimat e e sh o uld uld b e e

V a ryin a g mount s s of of th e e in s t a nt nt powder powder ob tain e d d in in c onsUill e r r

of of th e e bacterial bacterial conten t t of of inst

a nt nt nonfat nonfat dr y y milk , ,

p a r ed . . Each Each cylinder cylinder co nt a in e d d 99 99 ml ml of of dilution dilution wa t er . .

plating plating procedur e e which which y i e ld s s th e e high e st st es timat e e

, , milk a a se ries ries of of seven, seven, 25 0-ml 0-ml grad uat e d d cy lind ers ers was was pr e­

it it

were were If If

asswned asswned

that that

it it

is is

desirabl

e e

to to

us

e e a a r es ultin g g from from th e e add iti on on of of g a r am am of of in s tant tant nonf a t t dry dry

To To es timat e e th e e incr in in ea vo ~ e e hm1 e e in in a a diluti o n n bottl e e

dupli ca t e e p l ates ates was was f ound ound to to b e e 0.0087 . .

E xPE HTJ\ • fE NT AL AL M ETHO D S S

bottl es es 25 25 tim es. es. A A pool e d d es tim a t e e of of th e e var ia nc e e b e tw ee n n

produ ce d d co unts unts no no l a rg e r r th a n n thos e e obtain e d d by by shaking shaking th e e

wi th th spra y y dri e d d milk milk

Prot e in in H y droly sa t e e Agar. Agar. Shaking Shaking dilution dilution bott l es es 50 50 tim es es

in c r ease ease in in co unt unt w as as l e ss ss th an an th e e incr e as e e found found duc e d d counts counts 10 % % h igh e r r th a n n thos e e obta in e d d usin g g Milk Milk

co unt s s 15 % % g r ea t e r. r. Th e e m · e e of of Standard Standard M e thod s s Ag a r r pro ­ m e nt nt in in solubi lit o y f f ro ll e r r dri e d d m il k , , but but th a t t th e e

mor e e acc urat e l y y r e pli ca t e d d but but non-ov e rlay e d d pl a t es es y i e ld e d d

th e e us e e of of 50 50 C C w a t e r r e sult e d d in in a a gr ea t e r r impro ve ­

powd e r. r. Counts Counts obtain e d d u s in g g ove rl aye d d plat es es c ou l b d e e

in in incr

ea

s

e

d d

counts. counts.

Higginb

o ttom ttom

sh

owe

d d

th

at at

(5) (5)

e x e

rt e

d d

a a

s

timul a tor

y y e ff ec t t

upon upon th

e e

mi c

ro o r ga ni s m s s in in th e e

c" c" port e d d that that th e e us e e o f f 50 50 dilution dilution water water r e sult e d d

bl an t k e mp e ratur e e indi c at e d d that that th e e warm e d d di l ution ution b l an k s s

found. found. Both Both Higginb o ttom ttom a nd nd Hisco x x r e ­ (5) (5) (6) (6) e r a tur e . . Th e e int e ra c tion tion b e t wee n n in c ubation ubation tim e e and and water water

to to make make ov all all e r r dilutions th c e ount ount . . obtain No No significa e d d usin g g nt nt dilution dilution diff e r bl e n a ces ces nk s s we a t t room room r e e t e mp ­

of of dilution dilution blank s s t e mp e r e d d a t t 45 45 C C result e d d in in a a 27 % % incr ease ease plating. plating. \ Va t e r r blank s s t e mp e r e d d a t t 50 50 C C wer e e us e d d

hi g h e r r than than thos e e obtain e d d u s in g g 2 2 cl a ys ys in c ubation. ubation. Th e e u se se

at at 50 50 C C as as compared compared t o o room ' ' t e mp e ratur e e pri o r r to to

mi. mi. In c ub at ion ion of of plat e s s for for 3 3 clays clays produced produced

c otmt s s 71 % %

s tudi ed ed th e e ff ec t t (14) (14) of of h o lding lding dilut e d d powd e rs rs

gram gram of of powder powder to to 99 99 ml ml of of wat e r r in cre as e d d th e e volw11e volw11e 0 . 5798 5798

th an an th ose ose

obtained obtained

with with

no no

holding holding

tim

e. e.

·

whit

e e

11 11 of of g g of of powd e r. r. It It wa s s es timat e d d that that th e e addition addition of of a a

15 15 minut es es aft e r r shaking shaking produc e d d co unts unts no no high e r r 1 : : 10 10 dilution dilution than than did did th c e urr e ntl y y r ec ommend e d d addition addition

fat fat dry dry milk milk to to 99 99 ml ml of of w a t e r r mor e e n ea rly rly approxim a r t eco e d d nstituted nstituted a a in in 50 50 C C dilution dilution wa t e r r for for 5 , , lO lO and and

w as as es timat e d d It It th a t t th e e addition addition of of 10 . 5 g g 5 of of in s tant tant n o n­ n o t t further further incr ease ease th e e co unt s . . Holding Holding sampl e s s

a lk a lin e e mat e ri a ls ls t o o th

e e

wa

rm e d d water water bl a nks nks did did S uMM AH Y Y

( R ece iv e d d for for publi ca tion tion April April 4, 4, 1966 ) )

D e partm e nt nt of of Dairy Dairy S c i e n ce , , Univ e r s itu itu of of Florida , , Gain es vill e e

L . . L. L. E . . K. K. SMITH SMITH AN TI TI MULL MULL

COUNT COUNT OF OF INSTANT INSTANT NONFAT NONFAT DRY DRY MILK ' '

THE THE EFFECT EFFECT OF OF SELECTED SELECTED PLATING PLATING PROCEDURES PROCEDURES ON ON THE THE BACTERIAL BACTERIAL 251 251 252 EFFECT OF SELECl'ED PLATING PHOCEDURES

TABLE 1. EsTIMATES oF THE INCREASE IN VoLUME OF A be calculated by using the following formula: BLANK REsuLTING FROM THE ADomoN OF 99ML DILUTION grams of powder A GRAM OF INSTANT NONFAT DRY MILK ------99 plus ( vohm1e per gram dissolved powder times grams p£ mi l&' B1·and of powdet· powder) • A 0.5905" In order to use routinely a formula such as this, 0.6164" it would be necessary to obtain an estimate of the 0.5591 B volume per gram of dissolved powder and to assume 0.5745 that this e stimate would be ·representative of all G 0.5511 0.5542 powders tested. Analysis of the data in Table 1 D 0.6006 indicated that the volume increase varied significantly 0.5889 with the brand of powder (P < .01). To test the All data 0.5798 importance of this variation, all estimates in Table 1 were used with the preceding formula to determine "Replicate estimates. the grams of powder to be added to 99 ml of dilution water to prepare a 1: 10 dilution. If the results were TABLE 2. ANALYSIS OF VAlUANCE OF DATA OBTAINED FHOli•I rounded to th e nearest 0.1 g, the use of all estimates FFECT OF V AIWING AN ExPERIMENT DESIGNED TO TEST THE E in Table 1 (except 0.6164 ) indicated that the addi­ TIME, \•VATEH BLANK TEMPEHATURE AND OVERLAYING OF 10.5 g of powder to 99 ml of water resulted POURED PLATES tion of , in a 1:10 dilution. Using the average volume per Source d. f. l\lean Square gram of dissolved powder ( 0.5798, S. E. 0.0048 ) it Brands (B) 3 was estimated that the use of 10.5 g of powder in­ 0 Days (D)" 1 .0.8635° " stead of the currently recommended ll g to pre­ 0 DXB 3 0.3939° pare a 1: 10 dilution would result in a decrease in Temperature• 0 the estimates of the bacterial count of approximately ) 1 0.1714° ( T 4.2%. TXB 3 0.1021° . TXD 1 0.0524 Analysis of the data obtained from the experiment TXDXB 3 0.0129 testing the four main effects of brand of powder, 1 0.0818° Overlay (0) days incubation, temperature of the water blanks OXB 3 0.0241 • or omission of the overlay is presented OXD 1 0.0144 and the use O XT 1 0 in Table 2. All main effects were considered as fixed O X DXB 3 0.0292 effects and all were significantly different. The use OXTXB 3 0.0288 of water blanks tempered at 45 C resulted in a 27% OXTXD 1 0.0270 increase in the geometric mean count over that ob­ 3 0.0080 OXT X DXB tained when using water blanks at room temperature. Error 32 0.0135 It was es timated that the incubation of the plates "Significant differences • (P < .05) 00 (P < .01) . for 3 days instead of 2 days resulted in an increase "Incubation time; 2 clays versus 3 days. of 71% in the geometric mean of the resulting plate •Dilution blank temperature; 45 G versus room temperature. counts. Pedraja and Mengelis (9) estimated that 3 days incubation of plates containing dried milk samp­ les resulted in an increase of 43% in bacterial count All plate counts were converted to common logarithms prior over those incubated for 2 days. Johns (7), Pedraja unts a re geometric to analysis of the data aod all average co and Mengelis (9) and Smith et al. (11 ) have discussed averages. the use of either 2-day or 3-day incubation periods for dried milk. The present ·work indicates that REsuLTS AND D1scussro counts obtained using 3 days incubation are signifi­ The volume of a gram of dissolved powder for cantly higher ( P < .01) tl1an those obtained using each of the four brands tested is presented in Table 2 days incubation. Based on tl1ese results it is esti­ l. There was a linear r elationship between the in­ mated that a bacterial standard of 20,000 per g for crease in volume of the dilution water and the amount a 2-day incubation period is equivalent to a stand­ of powder added over the range tested (from 0 to ard of 35,000 for 3-day incubation. An estimate of 42 g of powder ). The c hange in volume of the dilu­ the variance between duplicate plates following 2 tion water could be predicted b y multiplying the days incubation was 0.0202 as compared to 0.0067 grams of powder added b y the volume per gram of for plates incubated 3 days. It appears that 3 days ed powder. Using a 99 ml water blank, the instead of 2 days incubation improves both tl1e ac­ • dissolv h 'tle dilution factor of a sample of milk powder could curacy and precision of the resulting estimate of the

J J

great great • e nough nough to to b e e significant significant in in two two a nd e xp . . Food Food e rim e Techno! nts nts 2 . 8:367 , ,

.48-hL .48-hL v s . . 72-hr. 72-hr. Incubation Incubation for for Dri e d d ranging ranging J. J. Milk Milk Count from from s . . 7 % % Milk Milk to to 11 % . . These These differ e nces nces not not we~ · e . .

11. 11.

Smith

, , F . . R., R.,

Mar s h a ll , , T. T. and and H . . H e in

e mann , , B . . 196 5. 5. using using MPHA MPHA with with e stimat e s s of of th e e increas e e in in count count

An a lysis lysis of of Powd

e r e d d Milk . . Milk Milk Pl a nt nt Monthly Monthly

22 22 ( ( 8) 8) :2 4 . .

tained tained using using

we

SlviA SlviA

r e e

high

e r r

th a

n n

thos e e obtained obtained

Prick e 10 tt, tt, . .

P J. J. . .

S. S.

and and

Mill

e r, r,

193 N 3 . . . . Ba c t e riological riological

' ' e xperim e nts nts th e e geomeh·ic geomeh·ic m e an an of of the the counts counts ob­

J. J. Milks. Milks. Milk Milk and and Food Food T ec hno!. hno!. 27:241. 27:241.

M ilk ilk

Protein Protein

H

y drolysat

e e Agar Agar

( ( MPHA ) . . In In all all T e mp e ratur e e of of Incubation Incubation on on th e e Plat e e Count Count of of Dri e d d

a a comparison comparison of of Standard Standard 9. 9. : Methods Methods Pedraja , , Agar Agar and and

R. R. Meng (SMA) (SMA) e li s, s, with with A. A. 1964 . . Eff ec t t of of Tim a e nd nd

· ' '

~ ~ s J um . . e r r Pa c k a ges . . Milk Milk and and Food Food T e chno !. !. 28:188. 28:188. Thre e e xperim e nts nts w e r e e p e rform e d d which which included included ' '

on on th e e Bact e rial rial Quality Quality of of Instant Instant T onfat onfat Dry Dry Milk Milk in in Con ­

8. 8. Mull, Mull, L. L. E . . and and Smith, Smith, K. K. L. L. 1965. 1965.

Som

e e

Ob

se

rvation

s s

data data an a ly ze d d in in Tabl e e 2 , ,

28:305. 28:305.

munb e rs) rs) obtain e d d from from a a 2-w a y y

classifi c ation ation

tabl

e e

of of th e e

t e rial rial Cotmts Cotmts of of J. J. Dri e d d Milk . . Milk Milk and and Food Food T e chnol. chnol.

" Enh'i e s s r e pr ese nt nt ge om e tri c c

m

ea

ns ns

(round

e d d

to to 2 2 s ignificant ignificant

7 . . John s, s, C. C. K. K. 1965. 1965. On On th e e In c ubation ubation P e riod riod for for B ac­

14:175 . .

2 2

1300

" "

900 900

Pla t e e Count Count of of Spray - Dri e d d Milk Milk Powd e r. r. J. J. Dairy Dairy R es . .

3 3

1900 1900

1700 1700

R e constitution constitution and and of of th e e T e mperatur e e of of Incubation Incubation on on th e e

Days Days c in ubation ubation

6. 6. His c ox , , E. E. 1945. 1945. R. R. The The Eff

ec

t t of of

th e e

M

e thod thod of of

W a t

e r r

bla n k k

c c t e mp e ra t ur e e 45 45 R oo m m te mp. mp.

t e riolo g i c al al Examin a tion tion of of Dri e d d Milk s. s. J. J. Dairy Dairy R e s. s. 14:184. 14:184.

5 . . Higginbottom

, , C. C.

1945. 1945. Th

e e T

e

chniqu e e of of the the Ba c­ TEMPEHA TEMPEHA TUHE TUHE A ND ND TIME. TIME.

52:711 . .

3. 3. TABL E E INTEHACTIO N N B E TWEEN TWEEN vV A T E H H B L A N K K

s titution titution on on th e e Plat e e Count Count of of Powd e r e d d J Milk. Milk. . . Bact e rial. rial.

4 . . C a rrison , , E. E. 1946 R. R. . . Eff

e

ct ct of of M e thod thod

of of

R ec

on­

i i application application

of of

heat heat

which which stimu l at e s s new new growth. growth. Food Food T e chno!. chno!. 23:315. 23:315.

do rm ancy ancy of of the the cells cells in in powder powder is is broken broken by by of of the the Milk Milk Sampl e s s Split Split with with Sta t e e Laboratories . . J. J. Milk Milk and and

K. K. H. H. 1960 . . Statistical Statistical Analysis Analysis blanks blanks supports supports of of Standard Standard th e e Plat suggestion suggestion e e Cotmt s s of of Hiscox Hiscox (6) (6) that that th e e

3 . . Donn e lly , , C. C. B ., ., Harris , , E K . .

. , , Black , , L. L. A. A. and and L e wi s, s, cation cation of of a a stimu l atory atory eff e ct ct of of the the warmed warmed water water

with with an an

Ana l ys i s s of of Varianc e . . Food Food Re s . . 14:165 . .

were were incubated incubated

for for

3 3

days days

(Tab l e e

3)

. .

This This

indi­

of of

M e thods thods

of of

R ec

onstituting onstituting

Mi lk lk Powd e r r for for th e e Plate Plate Cow1t Cow1t

for for 2 2 days , , but but was was only only 11 % % greater greater when when plates plates

2 . . Con e , , J . . F . . and and Ashworth , , U. U. S . . 1949. 1949. Comparison Comparison

perature perature

wa t er er

blanks blanks

when when plates plates were were incubated incubated

1790 1790 Broadway, Broadway, e w w York, York, N e w w York. York. 1

was was 45 % g ' ' r eater eater than than that that obtained obtained Methods Methods using using for for th room room e e Examination Examination tem­ of of Dairy Dairy Products . . 11th 11th Ed. Ed.

1. 1. Am e rican rican Public Public H e alth alth Association. Association. 1960 The The . . Standard Standard g e om e tric tric mean mean obtain e d d using using hot hot wat e r r blanks blanks

overcom

e e

b

y y th e e us e e of of longer longer incubation incubation

periods . .

REF E HEN C E S S

2 2 clays clays incubation incubation are are us e d d but but the the e ffect ffect is is partially partially

cate cate a a stimu lat ory ory effect effect when when hot hot water water blanks blanks Smith Smith and and (8). (8).

cance cance ( ( .05 .05

length length of of th e e incubation incubation p e riod riod approached approached milk milk may may signifi­ be be exp l ained ained by by the the predominance predominance of of

the the temperature temperature of of th e e water water blank blank duplicate duplicate used used and and plat the the es es of of samples samples of of instant instant nonfat nonfat dry dry

ferent ferent brands brands of . . powder. powder. The The 0.0107). 0.0107). interaction interaction The The high high between between estimate estimate of of the the variance variance between between

a a refl e ction ction of of th e e different different floras floras found found dry dry in in milk milk tl1e tl1e is is dif­ contained contained in in the the open open interval interval ( ( 0.0072 , ,

brand brand of of powder. powder. Thes e e interactions interactions va were were ri ance ance probably probably behveen behveen duplicate duplicate plates plates of of instant instant nonfat nonfat

of of powd e r, r, and and temperature temperature of of dilution dilution can can It It blank blank be be stated stated X X with with 95 % % confidence confidence that that the the "h·ue" "h·ue"

factor factor int e ractions ractions betwe e n n days days incubation incubation X X brands brands with with 200 200 degr ee s s of of fr e edom edom was was fotmd fotmd to to be be 0.0087. 0.0087.

The The on l y y signif i cant cant interactions interactions were were the the two two 0.0060 0.0060 to to 0.0141. 0.0141. A A pooled pooled estimate estimate of of the the varianc e e

the the purpos e e of of the the plating plating procedure. procedure. of of the the varianc e e betvveen betvveen duplicat plates plates ~ ~ ranged ranged from from

tion tion of of the the m a ximum ximum total total number number of of organisms organisms is is of of th e e counts counts is is used. used. In In the the pr e sent sent work work estimates estimates

desired, desired, howev e r, r, it it should should b e e omitt e d d if if the the estim a ­ should should be be 0.0050 0.0050 when when a a logarithmic logarithmic h·ansformation h·ansformation

indicated indicated if if maximum maximum reproducibility reproducibility in in counts counts is is es tim ated ated that that the the variance variance between between duplicate duplicate plates plates

for for plat

e s s

without without overlays. overlays. The The use use of of an an overlay overlay is is of of reconstituted reconstituted milk milk powder. powder. Donnelly Donnelly e t t al. al. (3 ) )

0.0077 0.0077 for for plat e s s with with ov e rlays rlays compared compared to to 0.0192 0.0192 ranging ranging from from 0.0035 0.0035 to to 0.0086 0.0086 for for duplicate duplicate plates plates

e xperim e ntal ntal error error within within duplicate duplicate plates plates which which was was Con e e and and Ashworth Ashworth were were (2) (2) ab l e e to to get get error error terms terms

counting counting plates plates was was r e fl e ct e d d in in the the estimate estimate of of th e e exceeded exceeded 0.01, 0.01, th e e experiment experiment was was performed performed again. again.

e d d with with greater greater e ase. ase. Th e e increased increased precision precision in in cat e e plat e s. s. If If the the mean mean squar e e for for error error greatly greatly

that that developed developed which which allowed allowed tl1e tl1e plates plates to to be be count­ the the error error t erm erm used used was was the the variance variance between between dupli­

appeared appeared to to reduce reduce the the size size and and number number of of spreaders spreaders In In th e e statistical statistical analyses analyses of of all all plate plate count count data data

numb e r r of of colonies colonies that that d e ve lop e d d on on a a plat e , , it it also also 25 25 tim e s , , no no signif i cant cant differenc e s s were were fotmd. fotmd.

though though th e e us e e of of an an overlay overlay app e ar e d d to to r e duce duce th e e effect effect of of shaking shaking the the dilution dilution blanks blanks 50 50 times times versus versus

15 % % greater greater th an an that that obtained obtained using using overlays. overlays. Al­ 19 2 2 observa ti ons. ons. In In two two ex p erimen t s s estimating estimating th e e

The The average average count count for for plates plates without without overlays overlays was was ( ( 10 %) %) was was significant significant in in one one experiment experiment comprising comprising

bact e

rial rial count count of of instant instant nonfat nonfat dr y y milk. milk. with with 48 48 and and 96 96 total total observations observations but but the the difference difference

EFFECT EFFECT OF OF SELECTED SELECTED PLAT! PLAT! G G PROCEDURES PROCEDURES 253 253 254 EFFECT OF SELECTED PLATLNG PROCEDURES

12. Snedecor, G. W. 1956. Statist·ical Methods. 5th Ed. tamination in Sldmmilk Powder. Food Res . 3:421. The Iowa State Unjversity Press, Ames, Iowa. 14. White, A. H. 1952. Dilution Procedures for Plate Counts 13. Sorensen, C. M. 1938. Detecting Thermophilic Con- on Dry Milks. Sci. Agr. 32:19.

BULLETIN ON PHS COURSE·S Dairy Science Association meeting at Portland, Ore­ gon, Jtme 26-29. The Public H ealth Service, U. S. D epartment of The sh1dent majoring in food science today is Health, Education and W elfare, tlu·ough the Robert much different from the student of 10 or 20 years A. Taft Sanitary Engineering Center at Cincinnati ago, Calbert said. He doesn't \vant vocational train­ has released its "Environmental Health Sciences and ing to b ecome a butter maker, cheese maker, or ice Engineering Training Program Bulletin of Courses" for the fiscal year July 1966, to June, 1967. cream manufacturer. He may only be interested in The program offers courses in such fields as radio­ dairy industry, equipment industry, or the very broad logical health, air pollution, environmental engin­ area of food science. eering and food protection, solid waste disposal, oc­ The food industry also needs a different kind of cupational health, computational analysis, water pollu­ graduate than it needed ten years ago. They want tion control and various special activities. Courses a student whose training qualifies him for different will be given at the Center in Cincinnati and at phases of work, but they expect to give him the other locations throughout the country. specialized training on the job. A good college cur­ A copy of the Bulletin of Courses may be obtained riculum, Calbert point out, must fit the interest of , from the Director, Training Program, Robert A. Taft this new kind of student and this new demand by Engineering Center, 4676 Columbia Parkway, Cin­ industry. H e said that Wisconsin meets these needs cinnati, Ohio 45226. with a flexible curriculum with multiple options. Under this program the student gets training in the basic subjects of chemistry, physics, biology, and FIBERGLASS TUNNELS FOR mathematics. These are taught by subject matter WATER SUPPLIES AN.O SEWAGE DISPOSAL departments, not by the food science department. According to ·wate1' Cont1'ol News, a publication The student also takes courses in communication, of Commerce Clearing House, Inc., new uses have social sciences, and the arts to stimulate his thinking been suggested for fiberglass. A California indus­ and broaden his education. trialist proposes a 30 foot fiberglass tunnel laid in With this background the University of \Visconsin the Pacific Ocean to transport drinking water to Los sh1dent chooses one of four options for specialization. Angeles from Northern California supply areas. It The science option prepares him for research or pro­ is estimated that this could be done at one-fomth the duct d evelopment. The engineering option prepares cost of desalting sea water or one-half the cost of a him for equipment design or plant layout. The pro­ land route project now under consideration. duction and technology option trains him in operat­ Stream pollution problems similarly could be solved ing and supervising processing in dairy or food plants. by laying fiberglass tunnels in streams such as the Finally, the business and industry option is for the Hudson with inlet connections from municipal sew­ age facilities. Effluents could then be carried far student who wants to enter management, sales, or out to sea for dispos'al by dilution or to large waste business. treatment plants. Calbert said that any food science department should offer teclmical courses in ( 1) food chemistry, ( 2) sanitation and quality control, and ( 3) principles NEW CONCEPT IN STUDENT TRAINING of food processing. Such courses would deal with IN FOOD SCIENCES food additives, bacteriology, and food preservation. The idea of training a college student as a specia­ A food science curriculum can be oriented toward list in one product or one phase of the food indush·y a specific product a stud -:- nt should have at least one is obsolete, according to Harold E. Calbert, chairman product-oriented course. If he learns bow to deal of the D eparhnent of Food Science and Indush·ies with butter. ice cream, or canned vegetables, he will at the University of Wisconsin. The h·end in many have a springboard to us e for almost any product. fi elds is toward specialization, while the food in­ The studmt who is ready to take a job in the food dustr-y wants students with a broad backgrotmd who industry today, Calbert concluded, is the student who are flexible enough to move into any phase of the has learned how to think, the student who has an business. These were some of the ideas expressed understanding of the principles of food science and • b)' Calb e~· t in a panel discussion a.t the American can apply them to a broad range of products. 255

SOME FACTORS AFFECTING THE CORRELATION OF METHYLENE BLUE REDUCTION TIMES AND STANDARD PLATE COUNTS OF RAW MILK

A. RICHARD BRAZIS AND L. A. BLACK Depa:rtment of Health, Education, and Welfare, Ptt.bUc Health Service, Division of Envi.ronmental Engineering and Food Protection, Mi.lk and Food Resem'Cit, Robe~t A. Taft San'itaTy Engineering Center, Cincinnati, Ohio

(Received for publication March 6, 1966)

SuMMARY or on reduction of resazurin, more recent data on Standard plate and psychrophilic bacterial connts, on 312 MBRT and SPC of raw milk were needed to estab­ samples of milk collected from farm bulk tanks and milk lish their present relationships. cans, were compared with methylene blue reduction times usin.sg the tandard procedure or preliminary incubation of PHOCEDURES samples at 55 F for 18 hr prior to testing. ·when psychro­ philic bacterial counts were less than 100,000/ ml, according Samples of bulk tank and can milk were collected from dairy fam1 s and plants located in three midwestern states. to standard plate counts a high proportion of methylene blue The sampling procedures and laboratory examinations con­ reduction times were properly classified. However, psy­ formed with the provisions of Standard Methods for the chrophilic bacterial counts greater than 100,000/ ml did not Examination of Da·iry P·rodu.cts (2). On arrival at the lab­ significantly decrease reduction times, thus a high proportion oratory, all samples were shaken and split into two portions. of such milks was not properl y classified by methylene blue The first portion was examined immediately, and the second reduction times. The proportion of misclassification of samp­ portion was in cubated at 55 F for 18 hr in a thermostatically les having standard plate counts in excess of 200,000/ ml and controlled water bath prior to examination. This procedure methylene blue reduction times of 5 and 6 hr was determined. is the same as that reported by Johns (6). Incubation tem­ peratures and times for SPC and psychrophilic bacterial counts Pipeline milking and mechanical refrigeration en­ (PBC) were 32 C for 48 lu· and 7 C for 10 days, respective­ able rapid cooling of milk to 32 to 40 F in farm bulk ly. MBRT were determined at 35 to 37 C. tanks which minimizes the opportunity for bacterial reproduction. As a result, some procedures for the R ESULTS microbiological examination of raw milk often do not give a satisfactory indication of the sanitary con­ A comparison of MBRT and SPC results, from ditions under which that milk was produced. Two standard and PI procedures on 282 milk samples ; and three decades ago investigators reported that collected from farm bulk tanks and milk cans at all the methylene blue reduction test (}·liBRT) corres­ locations, is shown in Table 1. Comparison of MBRT ponded favorably with estimates of bacterial popu­ and SPC was measured for three bacterial count lation by the agar plate method (1, 10). Later, Johns ranges. Table 1 shows that acceptable milks with and Berzins (7) and Johns (6) examined the value of MBRT of 6 to 8 hr had log mean SPC ranging from preliminary incubation (PI) of samples at 55 F for 42,000 to 390,000/ml, with 14% of these log-mean 18 hr prior to conducting resazurin tests. Their work counts over 200,000/ml. According to the 11th edi­ indicated that microbial contaminants from soil and tion of Standard Methods fo·r the Exa.rn·inat-io·n of water reproduce during PI, whereas microorganisms Dairy Products, raw milk with an MBRT of 6 lu· or from the udder do not. Initially Johns (6) indicated over is classified as acceptable. The proportion of that PI increased the value of the resazurin reduction reduction times of 6 to 8 lu· to bacterial counts less. test as an indicator of the sanitary conditions under than 200,000/ml using standard procedures was 0.84, which milk was produced and handled. These re­ whereas preliminary incubation of samples prior to sults stimulated the use of PI in industry quality determining reduction times (PI-MBRT) and bac­ control programs. In later tests, however, Johns et al. terial counts (PI-SPC ) resulted in a proportion of (8~ indicated that PI as an indicator of unsanitary 0.79. As shown in Table 1, 38% of the milk samples mllk production practices showed no significant ad­ with bacterial counts greater than 200,000/ml sub­ vantage over either the standard plate count ( SPC ) jected to preliminary incubation had reduction times or the standard resazurin test. of 6 to 8 hr. • Since the data on reduction times were based PBC's in excess of 100,000/ ml did not consistently either on milk production practices of 20 years ~go cause shorter reduction times when standard pro· 256 FACTORS AFFECTING CORRELATION

TABLE 1. COMPAHl~O N OF STANDAHD METHOD~ MBRT BEFOHE A l v AFTER PI WITH SPC AT 32 c ON HAW MILK COLLECTE-D FHOM ALL SAMPLING LOCATIONS

SPC < 100,000 / ml SPC 100,000 - 200,000/ ml SPC >200,000/ ml

MBRT Xo. of ..Arith. Log -:-io. of Arilh. Log No. of <\rith. Log 'l'otaf.· )!ethod in avg avg samples hr samples avg avg samples avg avg samnles

8 142 27,000 18,000 18 150,000 140,000 1.3 440,000 370,000 173

MBRT 7 51 38,COO 30,000 7 160,000 150,000 15 380,000 320,000 73 6 ll 51 ,000 42,000 10 520,000 390,000 21

5 :?., 74,000 73,000 1 130,000 130,000 3 490,000 390,000 6 4 1 G3 ,000 63,000 4 350,000 340,000 5 3 " 480,000 440,000 4 Total 2!)7 26 4!) 282

PI - SPC <100,000 PI - SPC 100,000 - 200,000 PI - SPC > 200,000

8 50 26,000 16,000 14 150,000 140,000 10 2,300,000 1,100,000 74 PI- 1fBHT 7 57 45,000 39,000 14 150,000 150,000 19 1,400,000 750,000 90 , 6 1 8 32,000 21,000 7 150,000 150,000 10 2,000,000 1,200,000 35 5 6 55,000 46,000 9 140,000 140,000 30 5,200,000 1,500,000 45 4 2 64,000 61,000 8 2,000,000 930,000 10 3 67,000 67,000 12 10,000,000 5,100,000 13 2 10 10,000,000 5,800,000 10 1 4 17,000,000 17,000,000 4

Total 134 44 103 281 cedures were used (Figure 1 ). Although PI permits proportions ( P ) of properly classified reduction time contaminating organisms to reproduce, the com­ values to bacterial counts, at 32 C, when two ranges parison of reduction times to bacterial counts after of PBC occur in samples. Hypotheses tested during PI remained poor when PI-PBC's were in excess of the evaluation of MBRT and SPC using both stand­ 100,000/ ml (Figure 2). ard and PI procedures are summarized in Table 4. Results of samples collected at 12 locations (Table The methods for these statistical tests used for the 2 ) show the comparative effectiveness of 3 different preparation of Tables 3 and 4 have been presented regulatory bacteriological procedures for milk having by Dixon and Massey (4). >200,000/ SPC < 100,000, <100,000 - 200,000, and Analysis of the results shows that high psychro­ normally mi. Viable count Jevels at two localities philic bacterial counts ( > 100,000/ml) have an ad­ er than those reporting reduction times were high verse effect on the proportion of proper classification. r'eported during a previous study (3) at nine localities Preliminary incubation of samples seems to partially laboratory pro­ where the SPC was the regulatory correct this effect as indicated by the interaction be­ cedure. t\IVeen methods and levels of psyclu·ophiles. No The res ults were also subjected to statistical an­ other differences were detected in this analysis. All to bacterial alysis on the relation of reduction times tes t were made at a = 0.05 level, where a is the ( > 100,000/ml ) counts. Since high PBC and PI-PBC · probability of rejecting a hypothesis when it is true. did not appear to decrease reduction times · signifi­ determined. cantly, the degree of misclassification was DISCUSSION Classification of reduction times was based on tWo groups of results: (a.) reduction times of 6 to 8 In·, Microorganisms in excess of 200,000/ml, as de­ representing milk having SPC's . from 3,000 to less termined by bacterial counts at 32 C, apparently than 200,000/ ml, and (b) reduction times of l to were not able to reduce methylene blue rapidly, 5 hr, pertaining to milk having SPC's in excess of either b ecause they did not grow at 35 C or metab- 200,000/ ml. Table 3 lists all of the estimates of the . olized slowly, as might be expected from psychro-

s tat e e milk milk s hipm e nt nt st ud y y (3). (3).

• · sta

ndar

d d

p

l a t e e co

unt unt

u sed sed

as as

r e g

ul ato

r

y y proc

e dur

e e

at at

nine nine locations. locations.

Data Data

tak e

n n

for for

c ompa

ri

son son

purpos

e

s s from from

an an

inter­

" Dir

e ct ct m i cros

c op

i c c

cotmt cotmt

us

e

d d

as as r e g

ul atory atory laboratory laboratory pro pro :: edu r e e a t t on e e l ocation

. .

" M

e th y l e n

e e blu e e r e

du c

tion tion

t es

t t

us e d d

a s s r e gu l atory atory laboratory laboratory

pro ce dm e e at at two two l ocation s. s.

• •

' ' ' '

spe

c c 2 , 0 21 21

1,879 1,879

93 93

1 , 940 940 96 96 31 31 4 4

DMC

b b

96 96 54 54

56 56

66 66 69 69 30 30

3 1 1

! !

• • MBHT

J J

1 86 86 153 153

82 82 167 167

90 90 19 19 10 10

sampl es es

pro

c edur % % samp e e

l es es

te

st

e d d

s ampl

% % es es

% %

N o. o. o f f

l abo

No r

a . .

t o r y y of of s a

mpl

es es

No . . of of

R egulator y y

Total Total

SP C C < 100 ,

000

/ m l l SPC SPC

<

100,000-200,000 100,000-200,000

/ ml ml > SPC SPC 200 , 000 / ml ml

CONTHOL CONTHOL

OF OF

THE THE BA

C TEHIAL TEHIAL

COUNT COUNT OF OF HAW HAW JVhLK JVhLK AT AT VARIOUS VARIOUS LOCATIONS LOCATIONS

2 TABLE TABLE . .

COi\

• IPARlSON IPARlSON

OF OF PROCEDl:HES PROCEDl:HES UsED UsED FOR FOR fuCULATORY fuCULATORY LABORATORY LABORATORY

tim es es

a nd nd

s till till

meet meet

th e e pro vi~;io of of n s s th M e ilk ilk Ordin PI-PBC PI-PBC - r a nges. nges.

50 50 F F

o

r r high

er er

for for at at

l eas

t t

2 2 F t

i

o o g ur

3 3 e e hr hr

2. 2.

Comp during during a risons risons milking milking of of PI -MBHT -MBHT and and P I-SP C C at at var

i ous ous

of of

milk milk in in farm farm bulk bulk t a nk

s s may may often often in c r ease ease to to

P

I-SPC/ml I-SPC/ml

ce i n n

ptable ptable m illi

on s s MBRT's MBRT's of of 6 6 to to 8 8 hr. hr. Sin ce ce th e e temp era tur e e

had had

SPC's SPC's

in in excess excess of of ; ; 200 , 000 / ml , , but but still still had had ac ­

th e e

milk milk

samples samples ha v ing ing greater greater th a n n 100 , 000 000 PBC /m l l

were were

not not significantly significantly low e r ed. ed. Fift y-six y-six percent percent of of

t

e rial rial

count count a t t 32 32 C, C, but but r e d uc tion tion tim es es a t t 35 35 C C

PBC PBC

in in excess excess of of 100 , 000 / ml ml also also had had a a high high ba c ­

phil

es. es. Th

e e dat a a demonstrated demonstrated th a t t milk milk ha vi n g a a g

r anges. anges.

F

i

g ur e e Comparison l. l. s s of of

~v!BHT ~v!BHT and and SPC SPC at at various various PBC PBC

PI-PBC

= = / ml ml

1 , 1

00,0

00 00 to to 10 ,000,000 ,000,000

S PC in in / ml ml th o usand s s

o ~ ~ -- , o ~ o ~ - 2 ~0~0~~,~0~

0

-- ~ ~~~ 3 ~~~ ~~~ tP C~ C~

th o usand s s

0:: 0::

"' "'

PBC of of /

ml ml 110,000 110,000 to to

CD CD 1 ,00 0,000 0,000

0: 0:

>-

- 4 4

P I - P B C/ml C/ml "' 1 , 000 000 t o o 10,000 10,000

PBC/ of of m l l 1,100 1,100 to to 10 , 000 000

whereas whereas

at at 50 50 F F only only 4 4 hr hr may may b e e n ecessa ry ry for for r e -

origin origin normally normally

require require 8 8 to to 10 10 hr hr for for each each generation, generation,

PBC

of of /

ml ml

to to 100 100

1,000 1,000

A

t t 4

t 1 o o 44 44 F F ps yc hr o philic philic organisms organisms of of dair y y

b

ac t e ri a a ca p a bl e e of of reproduction reproduction at at 50 50 F F can can occur. occur.

ance ance a nd nd Code Code

(9 (9 ) , , growth growth of of ps ych rophili c c and and other other

FACTORS FACTORS AFFECTING AFFECTING CoRRELATION CoRRELATION 257 257 258 F AcrORS AFFECTING CoRRELATION

TABLE 3. EFFECT oF PsYcm~oPHILIC BACTERIAL CouNT ON times were from 6 to 8 hr. Since a large percentage PROPORTION ( P ) OF PROPERLY CLASSIFIED MBRT of samples had bacterial counts at 32 C of less than OBSERVATIONs CoMPARED TO SPC oN ALL SAMPLES 100,000/ ml, the proportion of agreement between

PBC/ ml MBRT and SPC appeared high. If a larger pro­ < 100,000 > 100,000 portion of the samples examined had had SPC in the Method range of 100,000 to 300,000, the data indicated that No. of No. of IJ value P value the proportion of agreement of properly classified samples samples ..( MBRT to SPC would have been lower. For milk I MBRT 0.88 287 0.44 25 samples having "poor" reduct~on times of 3 and 4 lu-, and "good" reduction times of 7 and 8 hr, the PI-MBRT 0.84 176 0.71 105 log mean SPC showed good agreement. Weighted average proportion 0.86 463 0.65 130 AcKNOWLEDGMENT The authors express their appreciation to James T. Peeler for his statistical analysis of the data presented in this paper. production (5). Where ·psychrophilic contamination of milk occurs during production or subsequent hand­ REFERENCES ling, 24 to 48 hours storage in farm bulk tanks per­ 1. Abele, C. A. 1945. The Methylene Blue Reduction mits adequate time for reproduction of these organ­ Test as a Means of Estimating the Bacterial Content of Milk isms. Failure of the MBRT to reflect the presence to Detem1ine Its Suitability for Pasteurization or as a Basis ' of large numbers of psychrophilic and facultative for Grading. J. Milk and Food Technol. _8 :67. psychrophilic bacteria impairs the usefulness of the 2. American Public Health Association. 1960. Standard Methods for the Examination of Dairy Products. 11th ed. MBRT as a regulatory laboratory conh·ol procedure 3. Brazis, A. R. , and Black, L. A. 1962. Bacterial Counts for the examination of raw milk for processing. \iVhere of Bulk Milk for Interstate Shipment. II. Influence of Farm PBC's were less than 100,000/ml, the agreement be­ and Plant Practices. J. Milk and Food Technol. 25:240-247. tween MBRT and SPC was 88%. 4. Dixon, V/ . J. , and Massey, F. J. 1957. Introduction to The results of this study indicated the degree of Statistical Analysis. McGraw-Hill Book Company, Inc., New misclassification of milk samples that can occur when York. pp. 224-226, 232. MBRT's or PI-MBRT's of 5 and 6 lu- are used for 5. Greene, V. vV. , and Jezeski, J. J. 1954. Influence of classification of unacceptable and acceptable milk, Temperature on the Development of Several Psychrophilic respectively. With samples having an SPC in excess Bacteria of Dairy Origin . Applied Microbiol. 2:110-117. of 200,000/ml, 63% of 52 samples had reduction times 6. Jolms, C. K. 1960. Appraisal of Methods for Assessing the Sanitary Quality of Milk. Publication 1084, Research of 5 hr but 36% of 58 samples were misclassified by Branch, Canada Department of Agriculture. reduction times of 6 hr. The data showed that 157 7. Johns, C. K. , and Berzins, I. 1959. The Value of samples had an SPC in excess of 200,000/ml, and Preliminary Incubation in Bacteriological Tests for Milk. 51.5% of these were misdassified since their reduction Proc. XV, International Dairy Congress. 1293-1302.

TAB LE 4. SUlvHvlAIIY OF STATISTICAL FINDINGS

:\ul1 H)'JlOtheses tested Test Critical Conclusion statistic value

1. The overall proportion of properly classified MBRT with SPC and PI-MBRT with PI-SPC are unaffected by two z, .,, = 14.681 Z o.oo = 1.96 Reject" PBC levels. 2. Standard procedures and PI are unaffected by two PBC levels using proportions of prop erl y classified MBRT and x 't.o. uo = 73.8 x ' I. O.Uu = 3.84 Reject PI-MBRT with SPC. 3. The proportion of properly class ified MBRT with SPC z, ,, = 11..57 1 Z o.•>O = 1.96 Not reject" is unaffected by PI. 4. The overall proportion of properly classified MBRT with SPC and PI-MBRT with PI-SPC are the same for bulk Zu.o.• = l-1.581 Zo.o> = 1.96 Not reject" tank and can milk.

"The absolute value of the test statistic exceeds 1.96, and so the hypothesis is rejected. "The absolute value of the test statistic does not exceed 1.96, a nd so hypothesis cannot be rejected.

alkalinity alkalinity of of water. water. Sinc e e the the total total calcium calcium ( ( • • Not Not in in actually actually common common usag e e in in the the United United Ed.) Ed.) States . .

the the • substances substances which which most most commonly commonly account account for for th e e

Bicarbonates Bicarbonates of of calcium calcium and and magnesium magnesium are are also also

solve" solve" calcium calcium carbonate; carbonate; if if both both values values are are equal equal

compounds compounds referred referred to to in in th e e prec e ding ding paragraph. paragraph.

scale; scale; if if the the pH pH is is b e low low pH . . th e e wat e r r will will "dis­

ciufu ciufu compounds compounds present present and and not not merely merely the the alkalin e e

value value the the water water will will deposit deposit calcium calcium carbonate carbonate as as

in in terms terms of of its its carbonat e e eq uival e nt, nt, includ e s s all all cal­

th If If e e actual actual pH pH value value of of a a water water exceeds exceeds its its pH . .

Th e e total total calcium calcium

figur

e, e,

which which

is is

also also

ex

pr

esse

d d

dex " " of of th e e water; water; it it is is r e f e rr e d d to to as as " pH . ". ".

th e e

eq uivalent uivalent

weight weight

of of calcium calcium

carbonate. carbonate.

~ ~ • • •

the the "sa turation turation pH pH valu e" e" or or "CaCO: J J saturation saturation in ­

in in th e e water. water.

This This

value value

is is expressed expressed

in in t e rms rms of of I I

pr

ec ipitate ipitate calcium calcium carbonate. carbonate. This This value value is is called called

ides ides of of calcium, calcium, magnesium, magnesium, sodium sodium and and potassium potassium

pH pH

value value at at which which

that that water water

will will neither neither absorb absorb nor nor

the the amounts amounts of of bicarbonates, bicarbonates, carbonates carbonates and and hydrox­

irresp ec tive tive of of

its its

actual actual

pH pH

value, value,

there there

will will be be a a

The The value value for for total total alkalinity alkalinity represents represents collectively collectively

For For

any any given given

water water at at a a particular particular temp e ratur e, e,

Total Total Alkalinity Alkalinity and and Total Total Ca.l c · iu.m iu.m

cium cium carbonate. carbonate.

moderately moderately

hard hard and and is is

lik e l y y

to to be be

quite quite

palatable

. .

combinations combinations will will cause cause the the wat e r r to to precipitat e e cal­

The The water water

referred referred

to to in in th

e e question question is is th e refor e e r es ult ult in in the the water water absorbing absorbing calcium calcium carbonate; carbonate; other other

hardness hardness

values values above above

200 200

ppm. ppm. are are classed classed

as as

" hard

". ".

water. water. Certain Certain combinations combinations of of thes e e factors factors will will

p e

r r million million

(ppm.) (ppm.)

are are

regarded regarded

as as "soft"; "soft"; those those with with carbon carbon dioxid e e pr ese nt nt and and th e e t e mp e ratur e e of of th e e

Waters Waters

having having

total total

hardness hardness

values values

below below

50 50

parts parts

th e e amount amount of of calcium calcium pr ese nt , , th e e amount amount of of fr ee ee

soluble soluble in in water.) water.)

b e tween tween the the alkalinit y y of of the the water , , its its pH pH value, value,

; ; carbonate, carbonate, unlike unlike its its bicarbonate , , is is only only very very slightly slightly

carbonate carbonate depends depends on on a a complex complex interrelationship interrelationship

very very limited limited extent, extent, calcium calcium carbonate. carbonate. (Calcium (Calcium

The The ability ability of of a a particular particular water water to to absorb absorb calcium calcium

magnesium magnesium sulphat e, e, magn e sium sium chlorides chlorides and, and, to to a a

Lang e li e1' e1' Index

0 0

th e e presence presence of of calcium calcium c hloride , , calcium calcium sulphat e, e,

to to in in

the the

question question is is

about about

15 15

parts parts p e r r million. million. and and magnesium. magnesium. P e rman e nt nt hardness hardness is is caused caused by by

Th e e

fr

ee ee

carbon carbon dioxid

e e content content

of of the the water water ref e rr e d d th e e pr e sence sence in in the the wat e r r of of bicarbonates bicarbonates of of calcium calcium

det

e rmined rmined

by by

refer

e nc e e to to

its its pH pH

value value and and alkalinit y. y. hardn e ss. ss. Temporary Temporary hardn e ss ss is , , of of course, course, due due to to

fr ee ee carbon carbon dioxide dioxide content content of of a a water water to to be be rapidl y y This This figure figure includes includes both both t e mporary mporary and and p e rmanent rmanent

Prepared Prepared graphs graphs are are available available which which enable enable th e e Total Total Hardness Hardness

matter matter and and free free carbon carbon dioxide. dioxide.

purpose purpose intended. intended.

e ffects ffects (acidic (acidic in in character) character) of of sulphates, sulphates, organic organic

of of the the values values and and the the suitability suitability of of the the water water for for the the

heading , , the the pH pH value value also also allows allows for for the the moderating moderating

The The analysis analysis is is interpr e t e d d as as to to the the significanc e e

count count only only the the compounds compounds mentioned mentioned und e r r that that

Langelier Langelier index index Minus Minus 0.27 0.27

lik e e th e e total total alkalinity alkalinity valu e, e, which which tak e s s into into ac­

pH pH value value 7.3 7.3

slightly slightly alkaline alkaline when when assessed assessed by by th e e pH pH scale. scale. Un­

Total Total calcium calcium (as (as 164 164 ppm ppm CaCO~) CaCO~)

A A pH pH value value of of 7 . d 3 e not e s s that that the the water water is is only only

Total Total alkalinity alkalinity (as (as CaCO a) a) 155 155 ppm ppm

pH pH Va.lu. e e

Total Total hardness hardness 183 183 ppm ppm

ary ary hardness hardness exceeds exceeds th e e p e rmanent rmanent hardness. hardness. The The analysis analysis of of the the water water was was as as follows: follows:

p e rman e nt nt and and temporary temporary hardness hardness but but the the tempor­ home. home.

of of p e rmanent rmanent hardn e ss ss present. present. The The water water has has both both ure ure tank tank to to deliver deliver the the water water under under pressure pressure to to the the

alkalinity alkalinity may may therefore therefore b e e regarded regarded as as the the amount amount and and it it was was proposed proposed to to install install a a pump pump and and air air press­

Th e e difference difference between between total total pardness pardness and and total total A A hypothetical hypothetical sampl e e was was taken taken from from a a private private well well

s e rvations rvations on on the the interpr e tation tation of of water water analyses. analyses. th e e water water sample. sample.

ors, ors, London, London, England, England, carri e d d some some interesting interesting ob­ account account for for most, most, if if not not all, all, of of the the total total alkalinity alkalinity of of

Journal Journal of of the the Association Association of of to to Public Public assume assume Health Health the the calcium calcium Inspect­ and and magnesium magnesium bicarbonates bicarbonates

A A r ece nt nt issue issue of of th Pu.blic Pu.blic e e excee Health Health ds ds Insp the the ect value value or , , for for the the total total alkalinity alkalinity it it is is r easo nabl e e

INTERPRETING INTERPRETING A A WATER WATER ANALYSIS ANALYSIS

Com1c. Com1c. Privy Privy Cotmc. Cotmc. Sp ec. ec. R e pt. pt. S e r. r. 206, 206, 1-392. 1-392.

27:326-332. 27:326-332. Th e e Bact e riological riological Grading Grading of of Milk. Milk. Gr. Gr. Brit. Brit. M e d . . Re s. s.

J. J. liminary liminary Incubation Incubation of of Sampl es . . Milk Milk and and Food Food T e clmol. clmol. C., C., H e ndry, ndry, C. C. B . , , Cow e ll , , M . . P. , , and and Mai e r , , I.) 1935. 1935. . .

and and R es ults ults of of Ba c t e riologi ca T l es t s s With With and and Without Without Pr e ­ 10 . . 'Nil so n , , G. G. S. , , (Assisted (Assisted by by Twigg , , R. R. S., S., Wright, Wright, R. R.

J . . M . . 1964. 1964. Relation Relation B e tw ee n n Milk Milk Production Production Conditions Conditions of of the the Public Public H ea lth lth S e rvi ce . . PHS PHS Pub. Pub. 229. 229.

8. 8. , , Johns C. C. K. , , Clegg , , F., F., L egge tt, tt, A. A. G., G., L. L. and and Nesbitt, Nesbitt, 9. 9. Milk Milk Ordinance Ordinance a nd nd Code Code - 1953 1953 Re c omm e ndation s s

FACTORS FACTORS AFFECTING AFFECTING CoRRELATION CoRRELATION 259 259 260 l NTERPHETING WATER ANALYSIS the water will neither "dissolve" nor precipitate cal­ comes less. To be on the safe side, however, the cium carbonate. These hvo values are for con­ water should be treated so as to raise its pH value venience merged into a single factor known as the slightly above pH, and so produce a positive Lan­ "Langelier index" which equals pH MINUS pH• . gelier index; this is especially important if electrically Waters with a positive Langelier index are scale­ dissimilar metals are used in the water circuits. fanning and so tend to protect from corrosion the Treatment could be by passage through calcined pipes through which they pass; water with a negative magnesium limestone in the pressure vessel or by index are able to "dissolve" calcium carbonate a nd the controlled addition to the water of hydrated lime, are potentially corrosive. The control of the solu­ soda ash (sodium carbonate), or caustic soda (sodium bility or precipitation of calcium carbonate in water, hydroxide). Calcium and magnesium compounds by adjustment of its Langelier index, offers a means would also increase the hardness of the water but of preventing corrosion or excessive scaling of pipes sodimn compounds would not-but they are more and fittings. costly. Suitability of the Water for the Purposes Pmposed The Heed for Special-ist Advice Since its Langelier index is negative the water The corrosion of metals is a complex process and must be regarded as potentially corrosive. However, cannot adequately be dealt with in a discussion of if the water were used in a hot water system, its this type. If there is any doubt about the interpre­ Langelier index might become slightly positive be­ tation of analyst's reports on water samples, the ad­ cause calcium carbonate becomes less soluble at vice of a chemist or of one of the £inns specializing elevated t emperatures and the value for pHs be- in the treatment of water should be sought. ,

ADDITIONAL PUBLICATIONS RECOMMENDED BY DAIRY FARM METHODS SUBCOMMITTEE

Another group of brochures , pamphlets and bul­ Special attention was given to an apparent relation­ letins on subjects of interest to Heldman and sani­ ship with the increased use of pipeline a nd bulk tank tarians has been selected for absh·acting. This is systems. Among the conclusions drawn from the • part of some 200 publications considered to be use­ study were that FAD values increased as the holding ful as educational material by the Subcommittee on temperature was lowered and the holding period Education, an active component of the IAMFES lengthened. It was also noted that the stage of lacta­ Committee on Dairy Farm Methods. tion appeared to influence the incidence of rancid­ It is the purpose o f the Subcommittee to further ity and that the rancid flavor problem was more acute the distribution and use of this extension material in winter. Recommended procedures are offered the originating from various university and state ex­ producer in eliminating rancid flavors. tension services, departments of health and of agri­ This Bulletin B-593 was prepared by the Oklahoma culture, equipment manufacturers and others. In the State University Department of D airying, Stillwater, following abstracts t,he source of the material is 1962. given, as well as the date of publication if available.

MASTITIS CONTROL IN FACTORS INVOLVED IN DEVELOPMENT MICHIGAN HERDS OF RANCID FLAVOR IN MILK Pointing out that statistical studies had sl1own This 27-page booklet summarizes the results of a more than roo ro increase in mastistis infected cows seven year study of the factors considered to conh·i­ in ~'Ii chi gan in a twenty year p eriod, this publication bute to the development of rancid flavor of Fat Acid offers the theory that there has been too much reli­ Degree values in milk. The factors investigated in­ ance on treatment as a substitute for approved herd cluded l ength of time before cooling milk, the hold­ management in the conh·ol of the diease. The average ing temperature of the milk, and length of the hold­ yearly dollar l oss to th e producer from infected cows ing period. Also the season of the year, ahnospheric is emphasized. Only good, sound prevention and con­ temperature, level of production, stage of lactation trol practices are e ffective in minimizing the problem. and effect of feeding sorghum silage were considered The 22 page booklet is set up in separate sections for possible influence on rancidity. as follows: Symptoms and Causes; Preventive Meas-

tubing tubing c c plasti e e ibl ex fl clear clear of of walls walls e e th with with lops lops e v 1960. 1960. d. d. e offer . . e ar ration ration e op good good for for tips tips w w e f a and and

­ • e d discoloration discoloration or or opacity opacity tank tank . . bulk which which r r e e e th und of of nance nance e onditions onditions c maint and and aning aning e cl r r e prop

e e th explores explores , , Ohio , , Akron of of of of tion tion a Corpor importance importance e e th of of d d e Engineering Engineering mind e r is is r r e produc e e Th

rlain rlain e Chamb by by d d e par e pr e e rticl a page page eight eight This This . . unit e e th rating rating e op of of cost cost e e th and and y y ssar e c e n wiring wiring

electric electric , , needed e e milkhous of of e e siz the the e e ar r r e onsid c

i i

TUBING TUBING PLASTIC PLASTIC FLEXIBLE FLEXIBLE CLEAR CLEAR IN IN l l

to to factors factors Other Other uction. uction. · consh and and sign sign e d nk nk a t and and

CORRECTION CORRECTION AND AND DEVELOPMENT DEVELOPMENT OPACITY OPACITY

, , r e condens of of y y capacit and and e e p y t , , ssor e compr of of ze ze si

, , ratiOJ;l e refrig of of type type , , tank of of e e siz r r e consid to to d d e urg

is is r r e pmchas e e prospectiv e e th , , rs e cool tank tank k k l bu f f o 1962. 1962. Burlington. Burlington. , , rmont e V

brands brands and and types types many many e e ar e e r e th t t a th out out Pointing Pointing of of y y Universit , , Station nt nt e im : pet x E al al ltur Agricu the the . .

. . quipment quipment e y y b published published was was 624 624 tin tin e Bull This This off-flavors. off-flavors. cular cular

cting cting e l e s fore fore e b r r e onsid c o t tors tors c fa important important ­ parti of of l l contro for for d d e r e off e e ar ndations ndations e comm e r

of of number number a a lists lists e e articl e e th , , handling milk milk bulk bulk ing ing , , data the the on on d d e bas information information e e conclusiv From From

rn­ e conc stions stions e qu of of r r e numb a a posing posing r r e Aft r. r. e cool s. s. ce ti c pra ding ding e fe cific cific e sp r r e und d d e rat e op rds rds e h dairy dairy

bulk bulk a a purchasing purchasing mplating mplating e cont producer producer e e th for for two two of of s s e studi of of ils ils a t e d ith ith v v s s e conclud ussion ussion c

primarily primarily written written and and Burlington Burlington at at e e rvic e S tension tension dis­ e e Th flavor. flavor. milk milk and and housing housing e e loos and and , , flavor

Ex­ Agricultural Agricultural rmont rmont e V of of y y rsit e Univ e e th y y b d e as e l d d ee f and and pasture pasture r r e summ , , flavor d d e fe and and e e pastur

re­ mimeograph mimeograph page page 19 19 a a is is " " Cooling Milk Milk Bulk Bulk " spring spring , , or v fla d d e fe nd nd a e silag involving involving d d e stigat ve in

e e r e w factors factors Various Various off-flavors. off-flavors. e e s e th of of e e nc e

urr c oc

COOLING COOLING MILK MILK BULK BULK

venting venting e pr for for thods thods e m lop lop e v e d to to and and ported ported e r

off-flavors off-flavors the the of of causes causes e e th find find to to e e mad was was study study i i 1963. 1963. Y. Y. . . N

a a sts, sts, e t taste taste 000 000 , 11 e e som of of y y e surv a a on on Based Based , , Ithaca at at Station Station Agricultural Agricultural University University Cornell Cornell

the the by by published published was was 983 983 tin tin e Bull page page 30 30 This This milk. milk. in in flavors flavors e e undesirabl

. . d e summariz e e ar sign sign e d of of control control e e th in in s s e practic ding ding ee f and and ds ds ee f tain tain

in in changes changes and and riation riation a v of of cts cts e ff e e th , , riments e p r­ e c of of effects effects the the particularly particularly reviews reviews and and products products

ex­ the the of of discussion discussion ral ral e gen a a Following Following d. d. e nalyz a milk milk nd nd a milk milk of of ting ting e mark e e th in in y y palatabilit of of

fully fully • e car is is information information sulting sulting e r e e th and and up up t t e s e e importanc the the d d e mphasiz e booklet booklet page page 35 35 This This

riments riments e xp e the the of of ach ach e of of n n e giv is is description description A A

MILK MILK IN IN FLAVORS FLAVORS UNDESIRABLE UNDESIRABLE SOME SOME

. . irritation and and tion tion ec inf r r e udd of of e e nc e cid

OF OF PREVENTION PREVENTION AND AND CAUSES CAUSES

in­ e e th and and ield, ield, y and and time time stripping stripping machine machine e e th

milking, milking, of of rate rate the the control control or or nce nce e influ that that s s e chang

sign sign e machine-d of of role role e e th e e determin to to d d e conduct " " r. e Haul

studies studies reviews reviews tin tin e bull this this , , riments e xp e laboratory laboratory Milk Milk Bulk Bulk a a for for Trip Trip Typical Typical "A "A ntitled ntitled e ction ction e s

controlled controlled from from than than r r e rath rimentation rimentation e exp error error illush·ated illush·ated graphically graphically a a is is tin tin e bull e e th of of ature ature e A f A

trial-and­ from from d d e sult e r has has sign sign e d · · machine ing ing lk mi control. control. and and s s e caus their their and and odors odors

in in work work velopmental velopmental e d e e th of of much much that that Stating Stating and and flavors flavors and and forms forms rial rial e bact common common of of discussion discussion

f f e bri s a a s e includ t t e bookl e e Th reviewed. reviewed. e e ar ating ating e t

MASTITIS MASTITIS AND AND STRIPPING, STRIPPING,

nt nt e dim e s and and sampling sampling

, , rs e

tend and and

tanks tanks

both both MACHINE MACHINE RATE, RATE, MILKING MILKING ON ON DESIGN DESIGN

sanitizing sanitizing and and aning aning e cl including including matters matters other other and and MACHINE MACHINE MILKING MILKING IN IN CHANGES CHANGES OF OF EFFECT EFFECT

tanks tanks bulk bulk of of ration ration e op and and Construction Construction . . d e outlin is is

nt. nt. e equipm the the of of care care e e th in in Don't Don't and and Do's Do's ing ing operation operation of of routine routine nded nded e comm e r the the and and listed listed e e r a

list­ card card e e ous lkh rpi s a a s e provid r r e manufactur e e Th r r e haul milk milk capable capable a a of of requirements requirements personal personal e e Th

tion. tion. Y. Y. N. N. , , Ithaca , , University Cornell Cornell

discolora­ and and ity ity c opa of of nt nt e velopm e d e e th in in sult sult e r at at e e Agriculhu of of e e g e Coll State State York York ew ew e, e, rvic e S

to to likely likely conditions conditions avoid avoid to to inspection inspection daily daily of of plan plan Extension Extension rative rative e Coop e e th y y b prepared prepared 1019 1019 tin tin e Bull

e e maintenanc a a including including , , d e r e off is is tubing tubing plastic plastic e e pag 20 20 this this in in discussed discussed ly ly e adequat are are r r e haul milk milk

e e th of of sanitizing sanitizing and and cleaning cleaning r r e prop and and e e quat e ad bulk bulk farm farm the the of of sponsibilities sponsibilities e r and and duties duties e e Th

for for plan plan A A vention. vention. e pr for for practices practices nded nded e comm e r

HAULER HAULER MILK MILK BULK BULK FARM FARM THE THE

and and each each for for causes causes e e th suggests suggests and and discoloration discoloration

of of appearances appearances and and s s e p y t rious rious a v lists lists port port e r e e Th

1962. 1962. Lansing. Lansing. East East , , rvice e S tail. tail. e d some some in in discussed discussed

nsion nsion e t x E rative rative e Coop University University State State ~vlichigan ~vlichigan are are discoloration discoloration tl1e tl1e of of ntion ntion e ret and and velopment velopment e d

by by d d e publish was was 344 344 tin tin e Bull Extension Extension This This e e o th to conh·ibuting conh·ibuting factors factors and and d d e view e r e e ar tion tion

ment. ment. e Manag Cow Cow · · condi e e th of of ation ation e cr the the for for asons asons e R . . plant e e th in in

y y Dr and and ding ding ee F , , Vaccination ; ; nt e Treatm Random Random or or farm farm e e th on on s s e practic standard standard tmder tmder e e lin e e th of of

of of s s e Disadvantag ; ; nt e ahn e Tr and and Diagnosis Diagnosis ; ; s e ur sanitizing sanitizing and and ansing ansing e cl , , rinsing of of s s e g a st e e th during during

D D E 'D l\ E M cOM E R 261 261 S S N TIO CA PuBLI PESTICIDES STILL A DAIRY INDUSTRY PROBLEM 1 ,, Ask any dairy leader to list major industry pro­ opinion came from an official of the pesticide manu­ blems. Almost certainly he will include pesticides. facturer, Velsicol Chemical Corporation, Louis A.

And he may mention "Silent Spring". Consumers have McLean: "The greatest good to come out of the con­ ( been p esticide conscious ever since publication of troversy has been b etter li aison between various •I • the Rachel Carson's book just four years ago. The branches of government and s~ncere discussions be­ book has a world wide identification with the pesti­ tween industry a nd conservationists." But the Vel­ cide issue. And pesticides have become identified sicol official also noted that r esearch on chemical with the .safety of the public supply. insecticides has been sharply reduced because of the "Silent Spring," and a s ubsequent report by a uncertainties of the market place. Presidential Advisory Committee in 1963, was fol­ lowed b y a whole chain of events, triggered by an NEW TOLERANCE S TANDARDS and increased scientific con­ aroused public opinion Today's problem is that the chemical methods now are with us still, and most people cern. Pesticides available for determining minute pesticide residues safeguard recognize the necessity of using them to are so sensitive that "zero" really has shrunk. In­ for human human health, a nd the food supply significant amounts of pesticide residue may occur on beings. one crop as a result of application to another at ' hazards to No realistic appraisal of pesticides some distance. New and sophisticated chemical een made. These things, however, we health has b methods are perfectly capable of measuring insigni- know have happened since "Silent Spring:" ficant amounts. Nobody knows for certain what is 1. Pesticide production has increased: There are the smallest amount of pesticide residue, alone or more brands, more varieties, more profits for manu­ in combination with other residue, chugs, and other facturers. And except in isolated circumstances, dairy chemicals, that may be safely ingested by man during • sales have not been hurt. The public and other food his lifetime. is concerned, but not worried, as it was with fallout, 1 Every responsible dairy leader understands pesti­ for example. cide residue must be kept out of milk, insofar as 2. Caution has increased in manufacturing, in­ possible. This mean that feeds containing residues spection, and use of pesticides . must not be fed to dairy animals. But odds and ends 3, Public health officials have undertaken large of res idues do creep into dairy feed. A few years ago, scale studies to determine possible relationships be­ they didn't show in the feed or in the milk. Now they tween long-term health effects and the use of do, simply because sophisticated laboratory techni­ pesticides. ques say they are there. 4. Labeling and instruction on the use of pesti­ California Department of Agriculture officials cides is more precise; the U. S. D epartment of Agri­ have been especially concerned about this situation. culture, and various state departments of agriculture, Their testing, and similar observances across the have taken strong hand in this activity. nation, indicates that there is need for a tolerance 5. Research and education has expanded, a t the for DDT, DDD, and DDE residues in whole milk producer l evel, and ·•a mong consumers. of 0.1 ppm. On a butterfat basis this is 2.5 ppm., it 6. Pesticide levels in ready-to-eat foods have is believed. declined. a practical !vlany observers believe perhaps the most impor­ This is an insignificant amount from , but it still is tant of these developments is the public realization standpoint, California officials explain "zero." That is the background for a re­ that the pesticide laws and regulations provide ex­ more than by the cellent protection for consumers. quest to th e Food and Drug Administration nd Agriculture The national interest h as provided the springboard California Departments of H ealth a of new tolerance of this amount. This re­ for Congressional legislation and policy statements for approval by various federal agencies. Each of these statements quest still is under consideration, and the hope is is considered an important contribution to more that eventually such t olerance will be es tablished. cautious practices. One of the most significant recent expressions of OPPORTUNITY FoR ExTREMISTS People probably are more aware that pesticides 'Adapted from T1·ends (May-June 1966), a publication of help, not hinder, human h ealth. They probably know th e National D airy Council, Chicago, Illinois. that science is on man's side. The chemical companies

ese ese Th . . incinerators e e antiqu of of g g loadin over e e th and and for for , , meanwhile , , d e provid ing ing e b are are courses courses ial ial ec Sp

burning burning • open open and and dumping dumping open open of of es es ruditi c archaic archaic arning. arning. e l r e high of of institutions institutions four four at at rs rs ee ngin e ate ate

e e th by by d d e sent e repr is is l l sa dispo waste waste solid solid in in y y da gradu­ for for instruction instruction wastes wastes lid lid so support support to to e e d a m

to­ norm norm national national The The century. century. 20th 20th e e th of of lf lf a h this this n n ee b e e hav Grants Grants nt. nt. e m age man wastes wastes in in training training

into into hnology hnology ec t disposal disposal waste waste id id sol bring bring to to ftort ftort e n n e ngth e str o o t ps ps e st d d e initiat as as h Wastes Wastes Solid Solid of of ce ce fi

major major a a e e t constitu , , ntists e sci al al r e d e F y y b or or ants ants ; gt Of­ e e th practices, practices, disposal disposal waste waste d d e improv through through

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tars, tars, y y roadwa harcoal, harcoal, c r r o organisms, organisms, e e as e dis n n a

hum

Act Act Disposal Disposal vVaste vVaste Solid Solid new new e e th y y b authorized authorized was was

serious serious harbor harbor which which es es wast animal animal from from fertilizers fertilizers

program program e e Th blight. blight. and and hazards hazards health health l l vironmenta

and and

conditioners conditioners soil soil

as as

such such products products e e l ab lu va

into into

n­ e with with ed ed t a i assoc now now es es practic g g -handlin wast~

wastes wastes of of

transformation transformation

e e o th to

ding ding

ea

l

information information is is

e e improv to to program program national national e e Welfar and and , , Education

goal goal primary primary the the , , s t ec proj rch rch esea r e e th of of n n ve e s For For

, , alth e H of of nt nt e Deparbn a a with with tion tion c njun co in in e e mad

wastes. wastes. from from hazards hazards lth lth ea h ce ce redu or or ate ate limin e to to

were were grants grants search search e r e e Th ms. ms. e probl es es wast solid solid its its

ntial ntial e s es e e knowledg nd nd a p ex to to y y ificall ec sp awarded awarded

solve solve Nation Nation the the help help will will which which e e knowledg op op l eve d

re re e w grants grants rch rch ea s e r e e th , , ptions exce e e thre ith ith T

\i\

to to ts ts ec proj arch arch e s e r 23 23 of of support support in in awarded awarded een een b

" " ts. ec ins

has has $800,000 $800,000 than than e e

mor

that that

d d ce announ

has has

e e

rvic

e

S

and and nts nts e rod carrying carrying - ease dis f f o es es hord for for ces ces pla

alth alth e H Public Public , , rt ewa St

H. H.

William William ral ral e

Gen

Surgeon Surgeon

ding ding ee br providing providing y y b rds rds a haz health health additional additional ate ate

HANDLING HANDLING WASTE WASTE SOLID SOLID • • ON

r­ e n e g and and water water and and ir ir a f f o pollution pollution compound compound but but

RESEARCH RESEARCH SUPPOIRTS SUPPOIRTS PHS PHS e, e, landscap e e th e e fac e d only only not not es es practic other other and and

EVENTS EVENTS AND AND NEWS NEWS

. . e halleng c ations ations l " " ns. ea m l l ca biologi y y b solely solely d d e protect y y bl a li

re­ public public that that of of front front e r o f e e th in in e e b ill ill w agencies agencies ­ e r is is which which States States United United e e th in in today today raised raised l l a im an

lth lth ea h governmental governmental and and Council Council Dairy Dairy ational ational or or plant plant economic economic one one not not is is e e r e th at at th ognized ognized ec r e e b 1 1

as as such such organizations organizations y y industr coming, coming, are are rances rances e tol must must it it ...... conb·ol conb·ol biological biological of of advocates advocates ardent ardent e e th

e e th . . If If d e disseminat y y ll skillfu e, e, reassuranc orough orough th of of e e spit In In ...... e e ltur agricu of of ensification ensification int coming coming

d d e ne will will years, years, few few past past e e th during during shed shed li accomp e e th in in role role reasing reasing ec d than than r r e rath creasing creasing in an an play play

been been has has tion tion educa . . great though though even even , , public e e Th will will es es pesticid that that certain certain is is It It management. management. lth lth ea h

milk." milk." in in poison poison " condoning condoning of of nt nt e governm the the e e accus public public and and agriculture agriculture modern modern from from moval moval e r ir ir e th

will will who who those those e e b will will e e r e th For For chore. chore. hnical hnical ec t a a follow follow inexorably inexorably would would which which death death and and e, e, s ea dis

than than task task lations lations e r c c publi a a of of more more e e b will will y y industr want, want, , , desolation the the to to compared compared when when insignificant insignificant

y y ir a d the the facing facing n n e th job job major major e e th , , cted e p ex y y l e mat are are wildlife wildlife nd nd a human human n n e t ea thr that that ticides ticides es p of of

ulti­ is is as as , , d e tablish es officially officially are are es es toleranc If If hazards hazards alleged alleged The The " : : Co. Cyanamid Cyanamid American American e e th of of

with. with. e e liv can can e e n yo r eve that that ns ns e -Stev e Whit Robert Robert Dr. Dr. from from e e advic good good this this e e us

e e ranc e tol small small some some for for concept concept e" e" toleranc ro ro "ze e e th could could offenders offenders the the so, so, . . If If es industri food food and and e e tur

replacing replacing d d e mg e e hav rs rs e d ea l scientific scientific , , sticated i soph agricul­ the the of of parts parts some some in in nt nt e nragem e and and hysteria hysteria

e e mor even even ome ome ec b es es sidu e r es es pesticid ting ting ec t e d certain certain a a also also and and nts, nts, e adher vocal vocal more more Carson's Carson's

for for s s e teclmiqu as as so, so, ss ss e l not not e, e, tru increasingly increasingly e e b l l e Rach of of some some by by statements statements e e unfortunat e e b may may

will will this this Since Since milk. milk. in in appear appear e e non that that o o s d d e troll e e r e th , , r e howev made, made, n n ee b has has progress progress e e mor Until Until

con­ y y l e complet be be nnot nnot ca es es ticid es p Yet Yet . . do cides cides

connection. connection.

pesti­ that that job job e e th do do cannot cannot control control Biological Biological

this this in in on on ti educa public public of of job job rful rful e mast a a e e don

e e hav nation nation the the across across associations associations e e trad their their and and CHALLENGE CHALLENGE N N O ATI REl PuBLIC PuBLIC

263 263 ES ES PESTICID 264 EWS A 'D EvE TS government and industry persmmel with waste dis­ Industrial "use" of water consists of pouring it back posal responsibilities. into the nation's waterways rather than actually con­ Other major phases of the national program are suming it. In many cases, much effort is needed to aimed at waste disposal improvement by ( 1) assist­ prevent this returning water from carrying injuri?us ing public and private nonprofit agencies with up or harmful wastes with it. In the last 25 years, chemi­ to hvo-thirds the costs of teclmological investigations cal production alone has expanded three times as fast as the rest of the economy, and the wastes in­ and projects to demonsh·ate the effectiveness of im­ •<• proved disposal equipment and methods, ( 2) pro­ curred in this production are difficult to remove. I viding 50 percent of the costs of Statewide solid: Some of the detergents, herbic;ides and pesticides in­ wastes management surveys and planning, and ( 3) evitably return to surface or underground waters to helping States and political subdivision with specific run their ominous course. waste disposal problems. To combat this, new manufacturing processes are being developed which conserve and reduce the amounts of water needed. At the same time amounts of industrial wastes are being reduced through waste INDUSTRIAL WATER USE treatment, CCH reported. Along with treahnent, TO DOUBLE BY 1980 extensive research of waste disposal problems is being American industry by 1980 will b e using about 394 conducted by every major industry in the nation. billion gallons of water daily or nearly two-thirds of D esigned to keep industry and other water-con­ all the nation's water needs at that time, says a scious interests up to date on the latest developments, ' Commerce Clearing House report. This volume of CCH's WATER CONTROL NEWS covers legislation, water consumption by the country's factories, can­ technical advances, water standards, desalination, neries, refineries, mines and power plants will be sanitation specifications, interstate compacts, medi­ more than twice as much as the estimated 160 billion cal findings, international treaties, and conservation gallons these facilities are using daily today. needs relating to the growing importance of water in Industry and agriculture account for ninety per the nation's life. cent of water use, far outsh·ipping home use. vVhile industrial production has risen more than nine times since 1900, industry's use of water is eleven times 150 MILLION SERVED BY greater, according to the CCH report based on • MUNICIPAL WATER FACILITIES government data. Currently, in one year's time, total industrial water use comes to 14 trillion gallons :More than 150 million Americans living in nearly with the metal and chemical sectors of the industrial 21,000 communities dotting the nation are served spectrum accounting for well over half the total, and by municipal water facilities, according to a report paper products, petroleum and coal, food, and to­ by the Commerce Clearing House News Bureau. bacco and furniture needs rounding out the picture. Of these 19,236 water producing facilities serving \i\Tha t's done with this water is noteworthy in its these communities, 11,426 furnish completely treated own right, said CCH in announcing WATER CON­ water that goes to 137 million people, constituing TROL NEWS', a weekly newsletter which covers the 9 of 10 persons connected to public supplies. Water availability, pollution, and treahnent of water. treatment by these facilities ranges from simple Industrial use of' water is ah·eady enormous. It aeration to sophisticated purification-softening pro­ takes approximately 1,400 gallons of water to pro­ cesses. Both treated and untreated water is served duce a dollar's worth of steel; 600,000 gallons of by 164 facilities to some 1.2 million persons while water to produce one ton of synthetic rubber; 770 39.7% of the total number of facilities provide only gallons of water to refine one barrel of petroleum; untreated water supplies to some 12.3 million in­ 300 gallons of water to make one barrel of beer; 125 dividuals, according to a CCH study of the latest gallons of water to produce one gallon of whiskey; government data. and 200 gallons of water to produce a dollar's worth Overall, the number of facilities has increased by of paper. 8% since 1958 while the population served is greater Industrial uses of water are varied·. It is employed by 13%-with fully 79% of the nation's population being as a coolant and an ingredient and is used for wash­ served by public water facilities. ing and transporting all kinds of equipment and The number of municipal facilities using surface products. Some plants in fact use more water than water sources-water visible in lakes, ponds, rivers the town or city in which they are located, CCH reported. A few need water ptuer than that drawn 'Published by Commercial Clearing House, Inc., 4025 Vv. from the tap of America's kitchens. Peterson Ave., Chicago, Ill. 60646.

for for fiv e e international international symposia , , and and is is a a member member of of ing ing producer - dealers) dealers) in in the the United United States States declined declined

lished lished about about 150 150 scientific scientific articles, articles, including including papers papers The The number number of of fluid fluid milk milk bottling bottling plants plants ( ( exclud­

Food Food Indush-y. Indush-y.

H e e is is

a a

food food

scientist scientist

who who

has has pub

­ have have tilted tilted th e e scale scale curv e e even even further . .

nology nology

in in the the University's University's

Department Department

of of

Dairy Dairy and and developments-no developments-no single single one one of of them them outstanding­

Dr. Dr. Ayers Ayers

is is

Professor Professor

in in Charge Charge of of

Food Food Tech ­

'iVorld 'iVorld War War II , , several several technological technological and and economic economic 1 1

sonnel. sonnel. raise raise th e e cost cost levels levels of of smaller smaller distributors. distributors. Since Since

vehicles, vehicles, processing processing operations, operations, e quipment quipment and and per ­ 1940s, 1940s, tl1e tl1e inh·oduction inh·oduction of of the the paper paper carton carton acted acted to to

the the impact impact of of differing differing animal animal feeds, feeds, h·ansporting h·ansporting they they too too went went out out of of business. business. In In the the late late 1930s 1930s and and

yeasts yeasts found found in in food. food. Study Study will will also also be be made made of of competitors . . Many Many found found it it impossible impossible to to do do so so and and

tridia, tridia, salmonellae salmonellae and and other other enterics, enterics, molds molds and and small small handlers handlers to to pay pay the the same same prices prices as as their their larger larger

staphylococci , , enterococci, enterococci, lactics, lactics, corneforms, corneforms, clos ­ by by all all handlers, handlers, both both large large and and small, small, forced forced many many

mental mental picture picture will will be be sought sought of of the the pseudomonads , , ing ing plans plans providing providing for for uniform uniform prices prices to to producers producers

plant , , and and in in the the final final product . . A A better better environ­ 1920s 1920s and and 1930s, 1930s, the the inh · oduction oduction of of classified classified pric­

the the farm, farm, during during transportation, transportation, in in the the processing processing and and many many w e re re no no longer longer able able to to compete . . In In the the

the the complete complete food food production production chain, chain, beginning beginning at at small small distributors distributors compared compared with with those those of of large large ones, ones,

origin origin are: are: the the development development of of new new information information in in of of mille mille Thes e e requirements requirements increased increased the the costs costs of of

food food infections, infections, toxins toxins and and additives additives of of microbial microbial cities cities adopted adopted ordinances ordinances requiring requiring the the pasteurization pasteurization

Additional Additional objectives objectives in in the the series series of of studies , , of of In In the the first first 2 2 decades decades of of the the 20th 20th Century, Century, many many

bial bial flora flora in in market market foods. foods. many many small small distributors distributors went went out out of of business. business.

processing processing methods methods which which result result in in changes changes of of micro­ used used for for a a few few qmu:ts qmu:ts of of milk milk a a day day

and, and, as as a a result, result,

; ;

and and especia ll y y would would assess assess recent recent innovations innovations in in food food simple simple bottle-filling bottle-filling equipment equipment was was expensive expensive when when

ments ments in in the the safe safe and and sanitary sanitary processing processing of of foods , , som e e shift shift in in th e e shape shape of of the the scale scale curve. curve. Even Even

gram gram director , , said said the the study study could could lead lead to to improve­ tur y y was was one one of of tl1 e e arliest arliest developments developments causing causing

Ayers Ayers of of Iowa Iowa State State University, University, the the project's project's pro­ of of the the glass glass milk milk bottle bottle before before the the turn turn of of the the

cen­

the the incidence incidence J J today today is is still still rising. rising. Dr. Dr. olm olm C. C. ferent ferent from from those those of of a a large large one. one. The The introduction introduction

estimated estimated one one million million persons persons each each year, year, and and the the that that costs costs of of a a small small dish · ibutor ibutor were were not not greatly greatly dif­

health health • hazard hazard in in the the United United States, States, affecting affecting an an and and the the consum e r. r. Equipment Equipment used used was was simple simple and and

pointed pointed out out that that foodborne foodborne illness illness is is a a major major public public very very little little happened happened to to fluid fluid milk milk between between the the farmer farmer

Dr. Dr. William William H. H. Stewart, Stewart, Surgeon Surgeon General, General, bution bution has has began began over over 75 75 year year ago. ago. In In the the early early days, days,

Protection. Protection. ning ning ever ever since since the the d e velopment velopment of of city city milk milk dish·i­

PHS PHS Division Division of of Environmenta l l Engineering Engineering and and Food Food The The ranks ranks of of fluid fluid milk milk handlers handlers have have been been thin­

yet yet

made made for for studies studies into into foodborne foodborne illness illness by by the the period. period. ; ; . .

Public Public Health Health Service. Service. is is the the It It largest largest single single grant grant of of the the dairy dairy indush·y indush·y particularly particularly in in the the post-war post-war

versity versity of of Science Science and and Teclmology Teclmology at at Ames Ames by by the the tion tion Situation , , reviews reviews the the changes changes the the structure structure in in

poisoning poisoning has has been been awarded awarded to to the the Iowa Iowa State State Uni­ Agriculture's Agriculture's publication, publication, Marketing Marketing and and Transporta­

A A five-year five-year $900,000 $900,000 grant grant for for research research food food in in ing ing in in the the May May issue issue of of the the U. U. S. S. D . epartment epartment of of

Recent Recent

and and Prospective Prospective

Sh·uctural Sh·uctural Changes" Changes" appear­ AT AT IOWA IOWA STATE STATE

An An

article article entitled entitled

"The "The Food Food

Market Market Industries­ RESEARCH RESEARCH IN IN FOOD FOOD POISONING POISONING

THE THE CHANGING CHANGING DAIRY DAIRY INDUSTRY INDUSTRY

------.--

according according to to the the CCH CCH report. report.

using using only only ground ground water water fell fell from from 33.7% 33.7% to to Department Department 32.8 % , , of of Bacteriology. Bacteriology.

from from 9.6% 9.6% to to 12.9% 12.9% while while the the percentage percentage of of people people Poultry Poultry Science ; ; and and Lloyd Lloyd Quinn, Quinn, Professor Professor of of the the

both both surface surface and and ground ground water water sources sources Forsythe, Forsythe, increased increased Professor Professor and and Head Head of of the the Department Department of of

water water facilities. facilities. That That portion portion of of the the population population Department Department using using of of Dairy Dairy and and Food Food Industry; Industry; Richard Richard H. H.

serves serves 54.3% 54.3% of of the the population population connected connected to to municipal municipal Walker , , Associate Associate Prof e ssor, ssor, all all of of the the University's University's

smaller smaller percentage percentage of of municipal municipal facilities, facilities, it it Davis Davis still still Lillard, Lillard, Assistant Assistant Professor; Professor; and and Homer Homer VV. VV.

water water sources. sources. 'iVhile 'iVhile water water is is being being used used Associate Associate by by a a Professor; Professor; Tai Tai Kwon, Kwon, Assistant Assistant Professor; Professor;

with with 4.7% 4.7% of of the the plants plants using using a a combination combination of of Warren Warren both both Clark, Clark, Assistant Assistant Professor; Professor; Allen Allen A. A. Kraft, Kraft,

Ground Ground water water sources sources served served 77.5% 77.5% o o the the facilities facilities Other Other members members of of the the project project team team include include Dr. Dr.

water. water. Foods. " "

covering covering the the availability, availability, pollution pollution and and h·eatment h·eatment of of publication , , "Microbiological "Microbiological Contamination Contamination of of

lishers lishers of of Water Water Control Control News, News, a a weekly weekly newsletter newsletter hoc hoc committee committee which which in in 1965 1965 prepared prepared the the NAS NAS

of of the the total total in in 1948 1948 to to 17.8% 17.8% in in 1963, 1963, said said CCH, CCH, Academy Academy pub­ of of Sciences. Sciences. He He was was chairman chairman of of an an ad ad

and and

creeks-continued creeks-continued to to decline, decline, falling falling from from the the 29.6 Food Food % % Prot e ction ction Committee Committee of of the the National National

NEWS NEWS AND AND EVENTS EVENTS 265 265 266 NEWs AND EVENTS

53 percent between 1948 and January, 1965. Most from several countries and a seemingly endless variety of the plants that went out of business were small. of processed cheese, cheese foods and spreads are Some small plants increased their volume by install­ available-all prepackaged and many of them sliced. ing new equipment or by fuller utilization of cap­ In the poshvar period, nonfat dry milk became acity. The disb·ibution of plants by annual volume a consumer product of some importance when the shows that plants bottling less than 5 million quarts instantized product was introduced. It is sold under of milk a year d eclined from 93 percent of the total private labels by many retail groups and under a in 1950 to 64 percent in 1964. small number of packer labels of a few major com­ The number of plants manufacturing dairy products panies. has fallen somewhat less rapidly than fluid milk: plants. Between 1944 and 1961, this type declined THE NEXT DECADE 37 percent. (These are the only years for which \i\There might some of these developments be ex­ data on the total number of plants manufacturing pected to lead during the next d ecade? First, econo­ dairy products are available.) Between 1944 and mies of scale will continue to favor large firms, and 1964, the number of plants making butter, cheese, the number of firms will continue to decline. TI1is evaporated milk, and ice cream declined more than does not mean that the largest firms will increase half. Plants producing creamed cottage cheese and their share in many individual markets. Primarily, nonfat milk declined somewhat less as production of it will be a matter of more nearly equalizing the these products increased more rapidly than many power of large a nd mi,ddle-size firms. ' others. Secondly, shifts of major importance in the func- tions performed by different types of firms in the DISTRIBUTION-vVIDER VARillTY OF O uTLETS marketing system for fluid milk can be expected. The distribution system for fluid milk, which 40 By 1975, most fluid milk processors will have trans- years ago was based largely on home delivery, has ferred the e ntire supply function to producer co­ changed to a wide variety of outlets including super­ operatives, including management and disposal of markets, specialized dairy stores, convenience food surplus fliud-grade milk. Many manufacturing plants • stores, vending machines, gasoline stations, and drive­ will supply cultured and concentrated products to in dairies. The proportion of fluid milk sold on _home fluid milk distributors. probably 80 to 85 delivery routes has declined from As processors become more specialized in the pro­ ago to 25 to 35 percent percent of the total 40 years cessing function, individual plants will grow in size of the total today. and distribute over wider and wider areas. Distri­ For a group of 80 fluid milk firms, home-delivery bution areas of 300 to 500 miles from the fluid milk declined from 37 percent of the milk sold in 1954 to plant will not be uncommon 10 years from now. 29 percent in 1964. Wholesale deliveries increased Further technological developments are likely to from 48 percent in 1954 to 60 p ercent in 1964, and reduce labor requirements in processing, particularly platform sales (to sub-dealers and some large re­ in cheese production, which now takes place in rela­ tailers) declined from 11 to 9 percent. tively small plants compared to plants manufacturing The growth of supermarkets has also markedly other dairy products. affected the merchftndising of ice cream. Thirty years ago drug stores sold most of the ice c ream. After the introduction of the supermarket and the half-gallon container, retail sales of ice cream rapidly MINIMUM STANDARDS FOR shifted to supermarkets . In recent years, specialty CIP FARM PIPELINE SYSTEMS ice cream stores have entered the picture, most of The Milking Machine Manufacturers Council of them selling relatively high-priced ice cream to con­ the Farm and Industrial Equipment Institute has sumers who prefer i ce cream of a higher butterfat adopted and published in booklet form "~t!inimum content or different texture than that commonly sold Standa1~ ds for CIP Sanitary Milking Pipeline Systems in supermarkets. Used on Dairy Farms." The retail cheese market today is drastically dif­ The booklet contains definitions of certain terms ferent from that of 30 years ago. Development of commonly us ed, a statement of materials recommend­ new types of cheeses and new processing and pack­ ed in consh·ucting pipeline systems and standards aging methods led to the present supermarket cheese for manufacturing and installation. Suggested clean­ departments with 50 to 100 or more varieties, types ing procedures under variable conditions are offered and packages, in place of the handful of varieties and an appendage describes currently used systems. from which the grocer cut a c hunk. Natural cheese It is stated that the Council's recommendations com-

mittee mittee for for NSF NSF Standard Standard No . . 7 7 (Refrigerators (Refrigerators a nd nd due due deliberation deliberation th e e Joint Joint Committee Committee deleted deleted the the

an an extensive extensive report report from from the the Indush ·y ·y Advismy Advismy Com­ spaces spaces of of bobtails , , fountains fountains and and cream e rs . . Mter Mter

of of th e e meeting meeting included included th e e receipt receipt and and review review of of decision decision relating relating to to the the clearance clearance beneath beneath compressor compressor

Oth e

r r

actions actions

of of

co nsequ ence ence during during th e e course course The The Joint Joint Committ ee ee r e - exam in e d d their their previous previous

" Joint Joint Committ ee ee for for final final review. review.

ment s s for for th

e e food food

zone

. .

furth e r r revi ew, ew, d eve lopm e nt nt and and resubmission resubmission to to the the

jun c tur e e of of

th e e

two, two,

s hould hould

m

ee t t material material

require

­

was was r efe rred rred to to a a Standards Standards Task Task Committee Committee for for

used used

in in th e e

walls walls

a nd nd tops

, ,

as as

well well

as as

to to e ffect ffect th e e

pl e t e e r eview eview of of th e e propos ed ed r ev ision . . Therefore, Therefore, it it

) ) i t t was was th e ir ir co nsid e r e d d

opinion opinion

that that

th e e

materials materials

,. ,.

Found a tion tion staff. staff. Limitation Limitation of of tim e e pr eve nt ed ed com­

I I

from from r a dii dii requirements requirements

of of th e e

food food

zone. zone.

However

, ,

Industr y y Task Task Committee Committee in in coo p e ration ration with with the the

cl assi fi

e d d as as

non

- food food

zon

e e

and, and,

ther e fore

, , exempt exempt

ment. ment. This This propo se r d evisi on on was was prepru·ed prepru·ed by by th e e

cr e amers, amers,

and and

bobtails bobtails

and and

similar similar

e quipment quipment

be be

lating lating to to Comm e rci a l l Cooking Cooking and and Warming Warming Equip ­

walls walls of of th e e

bas

e e and and

th e e

top top

of of

soda soda

fountains, fountains,

4. 4. Propos e R d ev ision ision to to NSF NSF Stand ar d d No. No. 4 4 re­

mously mously concurred concurred that that th e e juncture juncture b e tween tween th e e

e d d and and submitted submitted for for final final r ev iew iew and and ballot . . Lun c h eo nett e e Equipment) Equipment) th e e Joint Joint Committee Committee unani ­

this this preliminar y y r ev i e w w th e e St a ndard ndard will will be be redraft­ mittee mittee for for NSF NSF Stand a rd rd No. No. 1 1 (Soda (Soda Fountain Fountain and and

f ere ntiat e d d from from Vending Vending Equipm e nt . . Following Following B ase d d upon upon a a r e qu es t t from from th e e Industry Industry Task Task Com ­

n ecessruy ecessruy r eq uir eme nts nts for for such such disp e n se rs rs as as dif­

mercial mercial spray-type spray-type

dishwashing dishwashing

machin

es. es.

direction direction of of th e e Joint Joint Committe e e in in ord er er to to pro v ide ide

s t a ts ts on on all all

wash wash

a nd nd

pump

e d d

rinse rinse tanks tanks

in in

com

­

pens e rs. rs. This This n ew ew Standard Standard was was d eve lop ed ed at at th e e

r eq uir e e ff ec tiv

e e

on on July July 1

, , 1967

, , automatic automatic

thermo

­

3. 3. Proposed Proposed NSF NSF Standard Standard for for Food Food and and Drink Drink Dis ­

e d d by by M . . B . . Cr a bill , , th e e Joint Joint Committee Committee acted acted to to

and and their their resp ec tive tive organizations . . Public Public Health-Industry, Health-Industry, Us e r r Task Task Committ ee ee chair ­

T e view view and and ballot ballot to to members members of of the the Joint Joint Committ ee ee Based Based upon upon th e e report report receiv e d d from from a a Special Special

by by th e e Found a tion 's 's staff staff and and h ·a nsmitted nsmitted for for final final s p ec ti ve l y. y. Fin a l l reports reports are are anticipated anticipated during during 1966. 1966.

liminary liminary basis basis and and will will b s e ub seq uentl y y r e dr a fted fted a bilit y y of of cutting cutting boards boards a nd nd wood wood top top tables tables r e­

Committee . . Th e e St a ndard ndard was was r ev iewed iewed on on a a pr e­ Study Study Committ ee, ee, cove ring ring th e e cl ea nability nability and and dur­

ment ment • between between th e e Foundation Foundation and and the the 3-A 3-A Standards Standards mittee, mittee, from from th e e Foundation Foundation s taff taff and and a a Special Special

Committee, Committee, ke e ping ping with with th e e long long es tablish e d d agree­ Progr ess ess r e p or ts ts were were received received b y y th e e Joint Joint Com ­

full full knowledg e e and and cooperation cooperation of of th e e 3-A 3-A Standards Standards

if if

a

t t

all all

possibl

e . .

p e ns e rs . . This This St a nd a rd rd is is b e ing ing d eve loped loped w ith ith the the

th e e Na tional tional

Automatic Automatic

Merchandising Merchandising

Association, Association,

2 . . Proposed Proposed NSF NSF Standard Standard covering covering Bulk Bulk Milk Milk Dis­

a nd nd r ev ision ision to to b e e ca rri ed ed out out in in coop e ration ration with with

development. development. Vending Vending Machines Machines was was also also r eq u e sted. sted. This This r ev i ew ew

a a Standards Standards Task Task Committ ee ee for for further further r eview eview and and re visio ns ns to to NSF NSF Basic Basic Criteria Criteria C-1 C-1 relating relating to to Food Food

ard ard r ece iv e d d pr e limin ary ary review review and and was was referred referred to to A A co mpl e t e e r ev iew iew and and preparation preparation of of necessary necessary

Kit c h e n n Exhaust Exhaust V e ntilation ntilation S ys t e ms. ms. This This Stand­

140 140

F F r es p ec tiv

e l y. y.

Proposed Proposed NSF NSF 1. 1. Standard Standard r e l a ting ting to to Commercial Commercial

of of 50 50 F F and and 150 150 F F are are to to b e e amended amended to to 45 45 F F and and

Crit e ria ria and and propos e r d ev isions: isions: r e frig e rat e d d and and hot hot foods. foods. Previous Previous t e mperatures mperatures

r ev iews iews of of th e e following following Propos e d d Standards Standards and and ments ments of of th e e U. U. S. S. Publi c c Health Health S e rvi ce ce for for stored stored

Standards Standards at at th eir eir April April 1966 1966 Meeting Meeting ca rri e d d out out c hin es , , to to r e fl ect ect to to current current t e mperatur e e require­

Th e e NSF NSF Joint Joint Committ ee ee on on Food Food Equipment Equipment Basi c c Crit e ri a a C-1 , , r e l a ting ting to to Food Food Vending Vending Ma­

Th e e Joint Joint Committe e e also also ' acted acted to to amend amend NSF NSF

OF OF NSF NSF JOINT JOINT COMMITTEE COMMITTEE

as as r e lat e d d to to food food service service eq uipment . . HIGH HIGH LIGHTS LIGHTS OF OF MEETING MEETING

mend mend a a general general protocol protocol for for cleanability cleanability eva luations luations

Sp ec ial ial Stud y y Committ ee ee is is t o o also also stud a y nd nd recom ­

as as well well as as th e e implications implications of of this this r e quir e m e nt. nt. Th e e

Ave., Ave.,

Chicago

, , Ill. Ill. 60611. 60611. Committee Committee to to study study the the practicability practicability and and f e asibility asibility

Offic

es es

of of th e e Council Council are are at at 41 0 0 North North Michigan Michigan th ey ey requested requested th e e es tablishm e nt nt of of a a Sp ecia l l Study Study

National National Coop e r a ti ves. ves. t end end th e e ff ec ti ve ve dat e e till till Jul y y 1 , , 1969. 1969. Further, Further,

ducts ; ; and and Universal Universal Milking Milking Machine Machine furth Division e r r s tud , , y y of of th e e probl em em and and took took action action to to ex­

pany pany Ltd.; Ltd.; Perf e ction ction Dair y y Division, Division, Sta-Rite Sta-Rite Pro­ Joint Joint Committ ee ee concluded concluded that that there there was was basis basis for for

Co. ; ; Hinman Hinman Milking Milking Machine Machine Co. ; ; Jamesway Jamesway the the considerations considerations Com ­ raised raised during during the the discussion discussion the the

Division Division of of Golay Golay and and Compan y; y; D e Laval Laval of of S e Jul parator parator y y 1 , , 1966. 1966. Bas e d d upon upon industry industry r e ports ports and and

of of farm farm equipment: equipment: Chor e- Boy Boy Manufacturing Manufacturing major major point point Co., Co., und e r r discussion discussion was was the the effective effective date date

The The Council Council consists consists of of th e e following following manufacturers manufacturers r e lating lating to to joints joints and and seams seams in in the the food food zone. zone. The The

ply ply with with applicable applicable criteria criteria und e r r 3-A 3-A Fr Standards. Standards. ee zers) zers) covering covering th e e r eq uir e ments ments of of It e m m 4 . 052 052

NEWs NEWs EVENTs EVENTs AND AND 2137 2137 268 NEWS AND EVENTS

July 1, 1966 compliance date. 5.6. Then the cheesemaker adds rennet to coagulate Seeking to more clearly define "Portable" as used the curd so it can be worked. (Rennet, which comes in contexts of the various NSF Standards and Cri­ from calf stomachs, is still a very expensive material teria relating to food equipment, the Joint Com­ used in all cheesemaking.) Reducing the amount of mittee adopted unanimously the following specifi­ rennet needed will also cut some cost in the neJv cation to be reflected in all NSF Food Equipment method. Standards where applicable: After the curd is worked, lactic acid bacteria con­ Portable : The unit shall be small enough and tinue to increase the acidity so the pH of fresh cheese light enough to be easily moved by one person and reaches 4.8 one day after mallllfacture. Wisconsin shall comply with the following: ( 1) Not exceed 75 researchers have found that hydrochloric acid alone pounds in weight and have no dimension in excess would not do the job because they could not control of three feet in any one plane. (2) Have no utility fermentation during the curing process. That's the connection; or have a connection that can be easily reason that lactic bacteria still must be added at disconnected without tools; or have a flexible utility some time during the cheese process. connection of sufficient length to permit the unit The proof of good cheese is in the eating, and all to be moved for cleaning." tests so far indicate that blue cheese made by the A proposed addition to NSF Standard No. 2 re­ direct acid method has the same texture, color and lating to Wheeled Self-Leveling Utensil Storage Sys­ quality as natural blue cheese and a satisfactory tems was presented and adopted unanimously. It flavor. The process is not ready for commercial use , will become effective July 1, 1967 and read as yet, but cheesemakers should like it. Other direct follows: acid cheesemaking processes have saved them time Wheeled self-leveling utensil storage systems de­ and money. With manufacturing time cut in half, signed for the h·ansportation and for storage of multi­ blue cheese manufacturers will be able to double use utensils shall be enclosed on the bottom and all their production capacity without any extra workers, sides to a height of not less than 18 inches above the equipment or space. There will also be a slight re­ floor. The enclosed space shall be readily access­ duction in the cost of materials since it only takes ible for cleaning. half as much rennet, an expensive material. Direct acid methods for cheese were developed five years ago by the University of Wisconsin. Hy­ drochloric acid has been used to adjust acidity of WISCONSIN RESEARCH SPEEDS UP milk for some time. CHEESEMAKING Time-saving methods have come to almost all phases of industry today, but one of the last to be­ BROCHURE LISTS come mechanized is cheesemaking. Slowly the APPROVED MILK LABORATORIES ch·udgery and time-consuming work is being taken out of that job, too. A nevv brochure entitled "Milk Laboratories Ap­ University of Wisconsin dairy scientists have found proved by Federal and State Agencies" describes the ways to make cheddar cheese, cottage cheese and activities of the Public Health Service in milk labor­ Italian cheese in a fraction of the traditional time atory certification as provided for in the "Procedures required. Now they have done the same thing to Governing the Cooperative State-Public Health Serv­ the process of making blue cheese by using hydro­ ice Program for Certification of Interstate Milk Ship­ chloric acid to coagulate the milk. This has cut pers." manufacturing time in half and cut the amount of This publication lists the Criteria for PHS Certifi­ rennet needed in half. In the traditional method of cation of State :Milk Laboratory Survey Officers, the cheesemaking, lactic acid bacteria are added to the Central Milk Laboratories of States, the nallles of milk as a "starter," and it takes several hours before various State-Designated Milk Laboratory Survey they produce eriough acid to sour the milk and form Officers and the names, location, and the number the curd. Hydrochloric acid does the job in a few of personnel in each of the official, commercial, and minutes. indushy laboratories of the various States. Lactic bacteria have not been completely replaced, Copies may be obtained through the Publication since they still must be used as a "stmter," but it Office, Robert A. Taft Sanitary Engineering Center, takes only one-fourth as much. In the direct acid Cincinnati, Ohio 45226, or the Public Health Service method, hydrochloric acid acidifies the milk to pH Regional Offices. NEWS AND EVENTS 269

FOOT-WEAR SANITIZER NRA ES.T ABLISHES FOOD SERVICE FOR SANITARIANS AND FIELDMEN EDUCATIONAL INSTITUTE

The National Restaurant Association Board of Directors has given final approval to formation of the NRA Food Service Educational Instih1te, accord­ ing to Donald Greenaway, NRA Executive Vice President. Planning for the Educational Institute began in late 1964, :tvlr. Greenaway said. Much preliminary work, studying and evaluating the fields of public relations, business promotion, education and train­ ing activities, public health, sanitation, safety, plus marketing and economic research preceded develop­ ment of the final plan approved by the Board. "The ultimate purpose of the new Educational Institute will be to bring together all resources of the National Restaurant Association to better develop and imple­ A practical new approach for sanitizing shoes and ment our present and future long range- objectives boots of sanitarians and dairy plant fieldmen visiting and programs, for further development and acceler­ farms is now offered by Klenzade Products, Division ated growth of the rapidly changing food service in­ of Economics Laboratory, Inc., Beloit, Wisconsin. dustry," Mr. Greenaway pointed out. Sanitizing of footwear before entering or upon Important new gains for the total food service leaving farm premises has been a practice of many indush·y are expected from this new concept adopted veterinarians and artificial inseminators. This has by the Board. "More and more we are becoming one primarily been done to control the spread of infectious great industry." said Mr. Greenaway. "Operator, diseases from farm to farm. Infectious organisms, supplier, manufacturer and dish·ibutor can and must i. e., T. B., hoof and mouth, brucellosis, mastitis, etc. work more closely together. As part of this, a new • can be transported on footwear if proper procedures marketing and operating information department is are not followed. included in our future plans for the Educational In­ Since the prime responsibility of sanitarians and stitute." fieldmen is to teach proper sanitation, it is important Richard K. Rodgers, of Chicago, has been chosen that they also try to control disease spread by their as Director of the new NRA Food Service Education­ own example. Before entering a feed room from a al Institute. i cow yard, they should use some means of protection to prevent the spread of infectious organisms to the feed. One of the big stumbling blocks in footwear sani­ tizing has been a practical approach. Some people have carried a bucket and brush with a sanitizing solution while others have h·ied carrying foot-baths for this purpose. Both methods can be effective, P·ROCE'EDINGS OF CORNELL FOOD but are cumbersome and impractical. Single-service RESEARCH SYMPOSIUM AVAILABLE plastic boots were tried, but cost made this practice prohibitive. Proceeding of the 1966 Cornell Symposium on The Klenzade Foot-Wear Sanitizer, consisting of Frontiers in Food Research are now available from a plastic pistol grip sprayer and bottle filled with an the Department of Food Science, Cornell University, Iodophor solution, provides an easy means of pre­ Ithaca, N. Y., 14850. The price for this 144 page caution. After removing extraneous soil from foot­ publication is $4.00. This publication contains four­ I ' wear by hosing or brush-washing, the Iodophor sani­ teen articles pertaining to various aspects of food tizer is sprayed on. research. The articles deal with three main topics, Sanitarians and fieldmen may contact their area namely: (1) factors affecting quality, (2) quality Klenzade representative to obtain without cost a measurements, and ( 3) new products and processes. • unit for their own use. Complete instructions for The total scope of the proceeding is broad, but the use are on the label of the container. individual articles pursue selected subjects in depth. 270 NEWS AND EVENTS

INFORMATION FROM INDUSTRY

Editorial Note: Following are items of information on products, equipment, processes and I iterature based on current news releases from industry. When writing for MILLIPORE MANUAL DESC,RIBES detailed information, mention the Journal. NEW TECHNIQUES The latest techniques for culturing, staining and identifying bacteriological organisms collected from fluids on Millipore Manual ADM-40, "Techniques for Microbiological Analysis." ROTATING SCREEN DEWATERS FEATHERS A section on Clinical Microbiology includes details on pre­ paring fluids for filtration, staining acid-fast bacteria, cul­ turing microorganisms and analyzing airborne organisms. A section on Industrial Microbiology covers the analysis of beer, wine, soft drinks, syrups and oils. The analysis of rinse waters, surfaces and utensils is described under Sanitary Microbiology. The section on Water and Milk Microbiology includes tests for coliform, Enterococci, Fecal Coliform, Total Count and Planton-Algae. The manual also lists specifications of related apparatus for laboratory and fi eld us e. Copies are available free of charge from Millipore Filter Corporation, Bedford, Mass. 01730. ,

DYNA-FOG INSECTICIDE FOG APPLICATOR

A d ewatering drum, composed of a fin e mesh stainless screen b olted onto structural supports, r e mo ve~ water from 9 ton~ of chicken feathers each day. The unit operates con­ tinuously nine hours daily at the plant of a large Maryland chicken grower. By reclaiming the feathers for by-product • use, a substantial profit is realized annually. Stainless screen covering its inner surface was woven by Cambridge vVire Cloth Company. As the feathers are machine­ picked from the chickens, they are flumed to the revolving drum which is tilted to privide an· eight-inch drop. It rotates slowly to drain the water from the feathers. Then t11ey tumble onto a b elt which conveys the recovered waste to a waiting truck for shipment to the rendering works. For further information on dewatering screens, write to Manager, Wire Cloth Department, Cambridge Wire Cloth Company, Cambridge, Maryland 21613.

NEW BROCHURE GIVES LABELING HINTS FOR CANS A n ew brochure, entitled "About Cans" and made available by the Am erican Can Company, is a comprehensive s tudy of cans, labels and canned foods. The 10-page brochure lists sizes and contents of the most-used cans for food, the laws about labeling, hints for making more descriptive labels for cans, a nd other data on storage and use of canned foods. Contents of the most popularly used cans are listed in cup­ fuls, ounces and fluid ounces for the convenience of those writing for consumers. External can m easurements, plus general indu ~ tr y terms for these cans, are listed for the Dyna-Fog 1200B, the newest and largest machine in the benefit of food packers. broad line of Dyna-Fog generators, is designed for large The brochure is available by writing : Manager, Marketing area fogging and residual control, with output either as a Food Packaging, American Can Company, 100 Park Avenue, therm al fo g or fine insecticide mist up to 120 G.P.H. Its New York, N. Y. 10017. unique design principle e mploys a new use for the auto-

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271 271 EVENTS EVENTS AND AND NEWS NEWS '272 NEWS AND EVENTS cleaner should not be used on aluminum or galvanized metal, Ca ll ed the Sealking Flip-Zip, the improved gable top milk and should be thoroughly rinsed b efore using an acid cleaner. carton is said to be the first major innovation in paper milk Jt will not etch stainless steel, copper, brass or monel. cartons since Sealright introduced the plastic-coated paper Cosmic has a w ide range of applications throughout the bottle. The new carton has the most sanitary closure of any food and dairy industries. In cmmeries, it is recommended for plastic-coated paper carton, according to Sealright. Alsb, , floors and walls, conveyor belts, cooking kettles and CIP the serrated pouring lip with a built-in channel provides bet­ lines. In meat plants, on smoke house floors a nd walls, pro­ ter flow control than any existing paper bottle. cessing kettles, rendering plants, meat centrifuges and CIP To open the new Flip-Zip gable top carton, the wings are lines. In dairies, for HTST units, h eavily-soiled vat pasteu­ flipped back to expose the zip opening tape. The tape is ri zers and CIP lines. then removed by pulling one of the tape tabs projecting from For additional information write to Dairy and Food De­ either wing. Removal of the tape exposes the pre-cut open­ partment, Pennsalt Chemicals Corporation, 3 Penn Center, ing spout. Once the tape is removed, the s pout is completely Philadelphia, Pa. 19102. free and pulls out easil y. After use, it can be tucked in under the gable for reseal protection. In the dairy, the Sealking 300 GT machine automatically flame sterilizes, completely fabricates, fills and seals the half-gallon gable top cartons. CROWN ADDS TUFFY MILK FILTERS Crown Dairy Supply Company, vVakesha, vVisconsin, an­ nounces that "Tuffy Milk Filters" will be added to th eir cr. m­ LITTERBUG INCLUDED plete line of milking machine replacement parts. AMONG SUMMER PESTS The sock filters are made of a new-type, non-woven, so~ t Summer pests-mosquitoes, flies and gnats-are a material that is extra strong, so that it can be used on pres­ , sure pump applications without breakage. A fiber filter d isk nuisance but, financially, not nearly as big a nuisance is also available w ith a mult-directional, criss-cross pattern as litterbugs. which is designed for more uniform strength, says t!1e Keep America Beautiful, Inc., the national litter­ manufacturer. prevention organization, estimates that litterbugs will For further information write, Crown Dairy Supply Com­ bite out of our tax moneys from pany, 324 vV. College Avenue, \Vaukesha, vVi sconsin 5318G. take a $200 million June through September. That's the amount KAB says will be spent to clean up the litter left on stTeets, ghways, waterways and other public areas by care­ 11 11 hi NEW FLIP-ZIP TOP MILK CARTON less litterbugs. Allen H. Seed, Jr. , executive vice president of KAB , urges motorists and boaters to install and use auto and boat litterbags. "Extra care in disposing of litter on roads and in recreation areas will help tremendously to take some of the sting out of the litterbug," said Mr. Seed.

NEW OFFICERS FOR NRA \ Vatson B. Rulon was elected President of the National R estaurant Association at its 1966 annual meeting in Chicago. Mr. Rulon is the owner of the well-known H ogate's Sea Food Restaurants in Wash­ in gton, D. C. Prior to becoming NRA President he served a term as Vice President and was Treasurer for four terms. Elected Vice President was Robert D . Parks, an NRA Director and Executive Vice President of the IIoward D. Johnson Company, \Vollaston, Massa­ chusetts. Ward \iVebster, owner of the Holly Grills, Inc., of South Haven, 1\llichigan, was elected Treas­ urer. Among Mr. Rulon's many NRA committee activi­ ties he has been Chairman of the Public Health, Food and Equipment Research Committee. He is carton featuring a tear A new poly-coated paper milk Past President of the Restaurant Association of tape which seals a serrated pouring lip is now being manu­ factured for dairy customers by Seah·ight Co., Inc., Fulton, Metropolitan Washington and has been on the NRA New York. Board of Directors for several years.

v v

AC TUAL TUAL SIZE SIZE

Box Box 437 , , Shelbyville, Shelbyville, Indiana Indiana

Sanitarian , , Inc. Inc.

Milk, Milk, Food Food and and Environmental Environmental

International International Association Association of of

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IAMFES, IAMFES, Inc., Inc., P.O. P.O. Box Box 437, 437, Shelbyville , , Ind. Ind.

JOURNALS JOURNALS EASILY EASILY INSERTED INSERTED AS AS PUBLISHED . .

HAS HAS INDEX INDEX

SLOT SLOT

ON ON BACK BACK EDGE EDGE - BINDER BINDER MADE MADE OF OF BLACK BLACK PLASTIC . .

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- $3.25 $3.25

ea. ea.

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ea

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1 1 Bi . nder - $3.75 $3.75 Postpaid Postpaid

pecially pecially designed designed binder . .

and and Food Food Technology Technology intact intact in in this this

new new es­

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Keep Keep each each volume volume of of your your Journal Journal of of Milk Milk

SPECIAL SPECIAL JOURNAL JOURNAL BINDER BINDER AVAILABLE AVAILABLE +· -·-··- ·· - ··-· ·-··- · ·- ··-· ·- · ·- ·· -· · - ·· -··- ·· - ·· -··- ·· - ·· -· · -· ·-·· - ·~ - ·· -· · -· · -··-· · - · - ··-· · -· · -· · -··- ·· - · · - ·· - ·· - · ·- ·· -+ I Application for Members hip I ' Ij INTERNATIONAL ASSOCIATION OF MILK, FOOD & ENVIRONMENTAL ! I 'I SANITARIANS, INC. t : ' I ! Box 437, Shelbyville, Indiana j ' :I ______,I I I Name ------______---- ~ ------______------______Date ___ __ .. : Please Print I I I ' j ~ddress ------0. Renewal ! j ------______------______[] New I ! Business Affiliation ------::J Re-nstatement j j Annual Dues $7.00 [] Check 0 Cash j ! (Membership Includes Subscription to Journal of Milk & Food Technology.) j I : : Please Print I I : j Recommended by ______------______! : I J Shelbyville, Ind. j Box 437 Subscription Order i JOURNAL OF MILK & FOOD TECHNOLOGY , i i (Monthly Publication) Name ------Date i Please Print i ______.Cl New j A

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~ddress i I. A.M. F. E. S. & 'J. M. F. T. Box 437, Shelbyville, Ind. 01'de1' fo1' 3A Standards i i !Name ------Date Please Print i i Address i ( ) Complete Set @ $3.50 = ______( ) Compleet set bound (durable cover) @ $5.00 ( ) HTST Std-with cover = .50 i ( ) HTST Std.-without cover = .45 i 5 Year Servce on Standards as Pulished = $3.00 additional i l Order for Reprints of A1ticles i i Amt. ------Title i Schedule of prices for reprints F.O.B. Shelbyvlle, Indiana i 1 Page 2 Pages 3 & 4 Pages 6 & 8 Pages 12 P. Cover j 100 or less $16.25 $19.50 $27.30 $39.00 $65.00 $28.00 . I Ad.d'l 100's 2.00 2.50 4.00 5.50 9.00 4.50 ,1 I +··-• ··-··-··-··- ··-··-··-··-··-··-··--··-.. ·- ··- ··- ··-··-··-··-··-··-··-··-··-··-··-··-··-··-··-··-··- ··-··-··-··-··-··- ··-·+ VI

• •

4 180 180 LORAIN LORAIN

AVENUE AVENUE

CLEVELAND, CLEVELAND,

OHIO OHIO 44113 44113

CLEVELAND CLEVELAND 13, 13,

THE THE OHIO OHIO HAYNES HAYNES MANUFACTURING MANUFACTURING COMPANY COMPANY

THE THE HAYNES HAYNES MANUFACTURING MANUFACTURING CO. CO.

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Ga skets skets mod

e e of of DuP ont ont TEFlON ® ® TFE - FLUOROCARBON FLUOROCARBON

RESINS RESINS

TUBES-

PACKED PACKED

12-4 12-4 O Z . . TUBE

S S

PER PER CA R TON TON

EQUIPMENT EQUIPMENT

BY BY S . .

U . .

FOOD FOOD

AND AND DRUG DRUG A DMINISTRATION DMINISTRATION

SPRAY-

PACKED PACKED

6- 16 16 OZ. OZ.

CANS CANS

PER PER

CARTON CARTON

e e

TEFLON TEFLON

ACCEPTED ACCEPTED

SAFE SAFE

USE USE FOR FOR

ON ON FOOD FOOD

& & PROCESSING PROCESSING

SANITARY SANITARY

• • NON NON TOXIC TOXIC • • ODORLESS ODORLESS • •

TASTELESS TASTELESS S~uijy S~uijy ...... HAYNES HAYNES SNAP- TITES TITES of of TEFLON TEFLON

B eve rage rage

Plant

s-

Bakeries-

Canneries-

Packing Packing

Plants Plants

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THAT THAT

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OTHERS OTHERS

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Breweries­

as as

low low

as as

minus minus

200

° °

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ous ous

to to heat heat up up to to

500 ° °

F. F.

PROCESSING PROCESSING

AND AND

PACKAGING PACKAGING

EQUIPMENT EQUIPMENT

tions, tions,

steam steam

and and solv e nts . . They They

will will not not

embr itt le le at at

temperatures temperatures

ESPECIALLY ESPECIALLY

DEVELOPED DEVELOPED

FOR FOR LUBRICATION LUBRICATION

HAYNES HAYNES OF OF FOOD FOOD

SNAP

- TITES TITES

of of TEFLON TEFLON are are unaffected unaffected by by cleaning cleaning solu­

ing ing self-alignment self-alignment

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and and ease ease of of assembly assembly and and disassembly ......

stan

dard dard

bevel bevel

seat seat

sanitary sanitary

fittings. fittings.

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ing ing

food food

additi

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regulation. regulation.

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sell-centering sell-centering

gaskets gaskets of of TEFLON TEFLON are are designed designed for for all all

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in in

co

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PRESSURE PRESSURE

LINES LINES

Gasket Gasket Color Color ......

food food proces s ing ing

equipment equipment

when when

BOTH BOTH VACUUM VACUUM AND AND

safely safely

utilized utilized

as as a a

lubricant lubricant

for for

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appro ved ved by by F

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TEFLON

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Available Available * * MADE MADE in in bolh bolh FROM FROM

WHEN WHEN

USED USED

IN IN COMPLIANCE COMPLIANCE

WITH WITH

A A

EXISTING EXISTING

FOOD FOOD

ADDITIVES ADDITIVES

REGULATION

. .

418 418

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Lorain Lorain

Avenue Avenue

• • Cleveland Cleveland

SAFELY SAFELY 13, 13,

USED USED Ohio Ohio AS AS A A SANITARY SANITARY

LUBRICANT LUBRICANT

FOR FOR

FOOD FOOD PROCESSING PROCESSING

EQUIPMENT EQUIPMENT

THE THE

HAYNES HAYNES HAYNES

- SPRAY SPRAY

INGREDIENTS INGREDIENTS

MANUFACTURING MANUFACTURING

CONFORM CONFORM WITH WITH FDA FDA REGULATIONS REGULATIONS CO. CO. AND AND CAN CAN BE BE

4180 4180

Lorain Lorain

Avenue Avenue

• •

Cleveland Cleveland

13, 13,

Ohio Ohio SNIPPING SNIPPING

WEICHT WEICHT

-7 -7 ISS. ISS. Poc\ed Poc\ed

100 100

to to the the box. box.

Order Order thr

ough ough

your your

dairy dairy

supply supply house. house.

THE THE

HAYNES HAYNES

MANUFACTURING MANUFACTURING

PACI(£0 PACI(£0

1 ·

12 12

CANS CANS CO. CO. OL OL Pt:ll Pt:ll

CARTON CARTON

Available Available

lor lor I", I", 2·. 2·. J~"' . . 2y,• 2y,• and and fittings 3 ~ ~ . .

ll't'ithstand ll't'ithstand

sterilization sterilization

long long life, life, use use

over over and and over over

bactericidal bactericidal treatment treatment af af equipment. equipment.

Odorless

by by the the , , Help Help use use polished polished

overcome overcome of of the the

surfaces, surfaces, finger finger line line easily easily vibrations vibrations method method cleaned cleaned may may entirely entirely destroy destroy previous previous

possible possible

by by

old old

fashioned fashioned Eliminate Eliminate

lubricating lubricating line line methods. methods. blocks blocks

Spreading Spreading

lubricants lubricants Non-porous, Non-porous,

no no seams seams

or or crevices crevices

The The

Haynes-Spray Haynes-Spray

eliminates eliminates

the the danger danger

of of cantaminotion cantaminotion

No No sticking sticking

which which

to to fi«ings fi«ings is is

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by by heat heat or or

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cleaned cleaned doily . .

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POSITIVE POSITIVE PUMP PUMP PARIS PARIS

CAPPER CAPPER

SLIDES SLIDES

TAINT TAINT PARTS PARTS & & WHEN WHEN IN IN CONTACT CONTACT WITH WITH fOOO fOOO PROOUCTS

. .

SANITARY SANITARY NEUTRAL. NEUTRAL.

SEALS SEALS WILL WILL NOT NOT & & PARTS PARTS TURN TURN RANCIO- CONTAMINA CONTAMINA II II OR OR

CONTAIN S S NO NO ANIMAL ANIMAL HOMOGENIZER HOMOGENIZER OR OR VEGITABll VEGITABll

PISTONS PISTONS fATS . . - ABSOlUT!lT ABSOlUT!lT RING RING

SANITARY SANITARY

VALVES VALVES U.lJ. U.lJ. UNIIED UNIIED STillS STillS PHIRMICIUTICil PHIRMICIUTICil

SIINDIRDI SIINDIRDI

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HUGS HUGS STANDARD STANDARD

BE V

El El PRECISION PRECISION

STANDARDS STANDARDS

"FORM .FIT " "

WIDE WIDE FlANGE FlANGE MOLDED MOLDED TO TO

HAYNES HAYNES $NA1'!fl'l'E $NA1'!fl'l'E GASKETS GASKETS ' Designed To COM With The Requirements Of ALL Regulatory Bodies NEW BUDGET -SYSTEMS Why WE Say: . .. are made up of only full-size standard, high quality That's SURGE components. A minimum of essential parts-with no sacrificing of vacuum capacity or in-place washing fa­ cilities-provides modern pipeline milking for least cost. Dairymen: For use with Can-To-Can as well as Vacuum or Atmos­ NEVER build a milking parlor or install any pheric bulk milk handling. kind of a pipe line milker (no matter if it's in a parlor or a stanchion barn) until you DO these things: NEW THRIFT-SYSTEMS 1. Draw a rough sketch of the installation you ... are also priced for greatest economy, yet provide propose to make. Your Surge Service Dealer maximum flexibility to meet the needs of the producer will be glad to help you. as well as varying market requirements. With a SURGE 2. Show this sketch to: Thrift System, the Dairyman can, for very little extra cost, A. The Health Department responsible for expand his operation, add optional automatic controls or the milk supply from your dairy farm. alter his pipeline to comply with changing market regu­ B. The Milk Plant Fieldman who represents lations. the Dairy that will pay you for your milk each month. Doing these things will save misunderstanding and confusion later on. It may save you moAey TONGANOXIE SYSTEMS by getting things right the first time . . . . are for the Dairyman, in either a parlor or a stanchion Many times, good sound ideas are developed barn, who wants maximum vacuum capacity and efficiency that are helpful to all concerned through co­ along with completely automated C.I.P. washing and sani­ operation of this kind. tizing controls. SURGE Tonganoxie System performance is fast proving that the extra cost can be a better investment! BABSON BROS. CO. The Man Who Can Afford A SURGE, TONGANOXIE and Breaker are Babson Bras. Co., Pipeline- Can Afford A SURGE! trademarks © Babson Bros. Co., 1966 BABSON BROS. co. 2100 s. YORK ROAD, OAK BROOK, ILLINOIS 60523