ISSN:0273-2866 .kTtversitv microfilms December, 1984 Box 701 ROAD Vol. 4. No. 12 Ames, Iowa 50010 SSn arbor mi Pages 461-500 48106 $5.00

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504131^'

A Suspected Waterborne Spice Quality in Illness Outbreak Clear Plastic Packaging

Food Irradiation Continuous Culture Course at UC Fermenters Used In Davis, March 13-15 Im Study of Ruminant Nutritionm

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National Mastitis Council Meeting, February 15-17, 1985

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462 DAIRY AND FOOD SANITATIONIDFCEMSER 1984 IAMFE8 Dairy and Food Sanitation OFFICERS AND EXECUTIVE BOARD

CONTENTS Vol. 4 No. 12 December, 1984 PrMMent, ARCHIE C. HOLUDAY, VA Dept, of Ag., 1100 Bank St., Room 511, ARTICLES Richmond, VA 23219. President-Elect, SIDNEY BARNARD, 9 • Protection of Spice Quality Using Borland Lab, Pennsylvania State Univer¬ Plastic Packaging.464 sity, University Park, PA 16802. First Vice-President. ROY GINN, Dairy Ricardo J. Alvarez and J. Morris Binder Quality Control Inst., 2353 No. Rice St., Room 110, St. Paul, MN 55113. • An Outbreak of Suspected Waterborne Illness Second Vice-President. LEON TOWN¬ SEND, Milk Control Branch, Bureau for on a Small Military Installation.466 Health Services, 275 East Main St., Douglas A. Pelton, Arthur P. Lee and Oscar H. Frankfort, KY 40601. Secretary-Treasurer, ROBERT GRAVANI, Botello 8A Stocking Hall, Cornell University, Ithaca, NY 14853. Jr. Past President, A. RICHARD BRAZIS, Laboratory Quality Systems, Ltd., 1006 MEMBERSHIP APPLICATION FORM .461 Martin Drive West, Bellevue, NE 68005. Sr. Past President, ROBERT MARSHALL, 203 Eckles Hall, Univ. of Missouri, Colum¬ NEWS AND EVENTS .470 bia, MO 65201. • ACDPI Student Essay Contest Affiliate Council Chrpn., HELENE • Hazard Communications Manual from OSHA UHLMAN, 1532 W. 4th Place, Hobart, IN 46342. • Food Engineering Award Nominations Due January 15,1985 * * * * and more * * * *

_EOfTORS_ KATHY MOORE HATHAWAY, Editor and Executive Secretary, Box 701, Ames, Iowa NEW PRODUCT NEWS ... 478 50010 SUZANNE TRCKA, Associate Editor, Box 701, Ames, Iowa 50010 FOOD SCIENCE FACTS ... 480 • Viral Foodborne Disease EOrrORIAL BOARD DAIRY QUALITY .482 H. V. ATHERTON .Burtingtcn. VT K.J. BAKHt .Rockv«e.MD • Cottage Cheese Quality D. K. BANOLER .Ithaca, NY S. BARNARD.Univetsitv Paris, PA H. BENGSCH.Springfield. MO F. BOOYFELT .CorvaNs, OR AFFILIATE NEWSLETTER .484 J. BRUHN.Davis, CA • Wisconsin and Wyoming Meeting Highlights J. BURKETT .Sioux Cilv,IA J. CARROLL.Arlington, TX J. CHAMBERS .West Lafayette, IN C. D. CLINGMAN.Orlando, FL NEW MEMBERS.485 R. DICKIE.Madison, Wl F. FELDSTEIN . Culpeper, VA R. FUQUA .Mt. Juliet, TN AFFILIATE OFFICERS.486 E GADO .Jefferson City, MO J. GERBERICH .Eau Claire, Wl R. B. GRAVANI . Ithaca, NY P. HARTMAN .Ames, lA BOOK REVIEWS .488 C. HINZ .Alexander, NY C. JELLINGS.Clinton, lA J. JBESKI .Gainesvile, FL DFS INDEX.491 W. LAGRANGE.Ames, lA

C. PRICE .Lombard, IL JFP ABSTRACTS.493 D. RACE.CamMus, NY J. REEDER .Artrgton, VA D. ROLLINS . Springfield, MO READER SERVICE PAGE .497 R. SANDERS .Washington, DC G. SMITH.Schenectady, NY C. WEBSTER.LeClaire, lA E. ZOTTOLA .St. Paul, MN CALENDAR.499

DAIRY AND FOOD SANITATIONIDECEMBER 1984 463 Dairy and Food Sanitation, Vol. 4, No. 12, Pages 464-465 (December 1984) CopyrigM*. lAMFES. P.O. Box 701, Ames, lA S0010

PROTECTION OF SPICE QUALITY USING CLEAR PLASTIC PACKAGING

RICARDO J. ALVAREZ, PH.D. and J. MORRIS BINDER States spice consumption is over 500 celerate deterioration, especially with million pounds per year. Americans oxygen - sensitive products. Con¬ Tone Brothers, Inc. are adding new and/or different sequently, packaging is very impor¬ P.O. Box AA Des Moines, lA 50301 spices to their foods, making them tant for the maintenance of high more flavorfui and adding value to quality spices and spice products. their recipes and products. An innovative spice company de¬ Presented at the 71st Annual Meeting of the Quality and safety are much cided to change the traditional pack¬ International Association of Milk, Food and sought after realities with consumers age for its spices and spice products. Environmental Sanitarians. August, 1984. Ed¬ today. Consumers expect high quality PET-G co-polyester (Kodar®, East¬ monton, .Mbeita, Canada. in their spices. They expect consis¬ man Chemical Products, New York, tent flavor. High quality spices can NY) was chosen because it offers Clear plastic is rapidly replacing provide flavor and flavorful compo¬ a variety of advantages, including metal cans as the standard of pack¬ nents to foods. excellent toughness, clarity, ex¬ age identity for foodservice spices. However, because spices are natu¬ cellent barrier properties, good chem¬ This study was undertaken to com¬ ral and are harvested in many areas ical resistance and melt strength. pare the protective properties of of the world, they are liable and sus¬ Therefore, this study was condw ted Kodar* PET-G co-polyester bottles ceptible to normal variations in to evaluate the protective properties and metal cans in their ability to flavor, quality and strength. Several of the metal can (traditional spice maintain the quality of selected factors can affect the quality and package) and the clear plastic PET-G spices. Paprika, parsley, garlic pow¬ value of spices. One of these factors jars (innovative new spice package) der, pepper, nutmeg, cinnamon and is the packaging. in their ability to protect spices. cayenne pepper were stored at KXPF Food packaging has become an in¬ Paprika, parsley, garlic powder, and 90% relative humidity for 30 novative area both in marketing and pepper, nutmeg, cinnamon and cay¬ days in both containers. Controls technology to many food companies. enne pepper were stored at 100°F were maintained at dOPF for the Packaging is one of the, or the first, and 90% relative humidity for 30 same period. Flavor loss, moisture product attributes that the consumer days in both containers. These were uptake, color change, oils and vol¬ perceives. Plastic packaging is be¬ then compared with similar samples atiles losses and lumping were less in coming popular in the food industry. stored at 40°F for the same period. the co-polyester container. Overall, However, the package must be both Selected treated and control spices the quality of the spices in the PEJ- functional and aesthetically pleasing. listed previously were then evaluated G container was equal to or, in most Spices and spice products are hyg¬ for moisture uptake (ASTA, 1968), cases, better than those stored in a roscopic in nature, and, being highly color (using a Macbeth Spectro¬ metal can. In addition, the unique sensitive to moisture, their absorption photometer system), volatile oils shape and clarity of the PET-G plas¬ of moisture may result in caking, dis¬ (ASTA, 1968), and organoleptically, tic container offers convenience, vi¬ coloration, hydrolytic rancidity, mold using consumer panels. Ravor, ap¬ sual spice quality evaluation and a growth, and insect attack. Further¬ pearance, and aroma were evaluated more manageable packaging system. more, since spices contain volatile by the panelists. Difference and pre¬ aromatic components, the loss of ference panels using 20 untrained Spices, simple and ancient prod¬ these components and the absorption panelists (consumers; were con¬ ucts that fit right into the newest of foreign odors as a result of ineffi¬ ducted. Some of the data were trends and discoveries. Today, the cient packaging may pose serious analyzed by two-way analyses of var¬ United States consumers are using problems, especially in ground iance calculations. All analyses were more spices than ever. The United spices. In addition, heat and light ac¬ done in duplicate.

464 DAIRY AND FOOD SANITATION/DECEMBER 1984 Table I shows the color changes Spanish paprika -0.09% vs. -0.28% PET-G plastic spice jars are re¬ versus the standard when parsley in the plastic and metal can package, placing metal cans as the standard for flakes, cayenne pepper, and Spanish respectively. For oil and volatiles re¬ package identity in food service paprika were stored at 100®F, 90% tention, the PET-G plastic package spices. The data shown in this paper relative humidity. The parsley flakes was superior to the metal can. shows why the above statement and cayenne pepper stored in the Consumer panels could not detect mi^t be true. plastic package changed color any difference in the flavor, aroma, Overall, the quality of the spices slightly less than the product in the and appearance of black pepper, pap¬ packaged in the PET-G container was metal can. However, the differences rika, parsley flakes, and cayenne equal to or, in most cases, better were not significant (« = 0.05 level). pepper packaged and stored in plastic than those stored in a metal can. Spanish paprika stored in the can PET-G or in the metal can contain¬ Flavor and volatile oil loss, moisture changed less than the product in the ers. However, nutmeg, cinnamon and uptake and color change were usually plastic. Again, the results were not garlic powder stored in the PET-G less in the PET-G container. In addi¬ statistically significant («=0.05 plastic were judged as “better” by the tion, the unique shape and clarity of level). Color is very important in the consumer panel. Nutmeg and cinna¬ the PET-G plastic containers offer PET-G container because of the im¬ mon were shown to retain more vol¬ the user convenience, visual spice mediate product quality association atile oils (aromatics, i.e. flavor) quality evaluation, and a more man¬ by the consumer. The clarity of the when packaged in the plastic con¬ ageable spice packaging system. container clearly shows product qual¬ tainer. The flavor of the garlic pow¬ ity, while the metal can hides the der packaged in PET-G containers REFERENCES quality attributes of the product. was noted as “stronger” than the 1) American Spice Trade Association (ASTA), Table 2 shows the moisture ab¬ spice in the metal can. 1968. Official analytical methods of die sorption of six spices packaged in American Spice Trade Association 2nd plastic PET-G containers and metal Edition. Englewood Cliffs, NJ. cans. Black pepper gained the same amount of moisture in both packages. The change in cayenne pepper and nutmeg was very similar in both con¬ tainers. However, the cinnamon and TABLE 1. Color change versus standard at lOCPF, 90% rela¬ tive humidity. Spanish paprika stored in the metal can gained more moisture than the % change spice in the plastic container. The Plastic Metal parsley flakes stored in the plastic Parsley flakes + 12.60 +14.79 container gained more moisture than Cayenne pepper + 14.99 +15.45 the spice in the can, but this parsley Spanish paprika + 14.81 + 14.00 retained more of the green color of the natural spice. Garlic powder packaged in the plastic container TABLE 2. Moisture gained versus standard at lOCFF, 90% rel¬ gained more moisture than that stored ative humidity. in the metal can, but the product % change started to cake in both containers. Plastic Metal Addition of calcium stearate or Black pepper + 0.24 + 0.24 silicone dioxide will prevent the cak¬ Cayenne pepper + 0.79 + 0.73 ing in garlic powder in any con¬ Nutmeg + 0.69 + 0.66 tainer. Spanish paprika + 0.79 + 1.03 Table 3 shows the loss of volatile Cinnamon + 0.59 + 0.72 oils from spices packaged in both Parsley flakes + 4.22 + 3.08 containers. In spices, flavor is com¬ Garlic powder + 1.09 + 0.93 monly equated by the amount of vol¬ atile oil and non-volatile components, since these are the prime source of TABLE 3. Oils and volatiles lost versus standard at lOCFF, flavor and are clearly measurable 90% relative humidity. using American Spice Trade Associa¬ % change tion (ASTA) standard test methods. Plastic Metal All spices tested lost more volatiles (i.e. flavor) when packaged in the Black pepper -0.09 -0.28 metal can; black pepper -0.09% vs. Nutmeg -0.44 -3.18 -0.20 -0.33 -0.28%, nutmeg -0.44% vs. -3.18%, Cinnamon -0.09 -0.28 cinnamon -0.20% vs. -0.33%, and Spanish paprika

DAIRY AND FOOD SANITATION/DECEMBER 1984 465 Dairy and Food Saniuition, Vol. 4, No. 12, Pages 466-469 (December 1984) Copyrighl«, lAMFES, P.O. Bax 701, Ames, lA S0010 An Outbreak of Suspected Waterborne Illness on a Small Military Installation

Engineering Agency (USAPACE- BACKGROUND HEA) was requested to investigate the cause of the illnesses in May Cpt. Douglas A. Pelton, Environmental Science Officer, An occurrence of a lower, gastro¬ 1983, after reports of illness con¬ Cpt. Arthur P. Lee, Sanitary En¬ intestinal illness was identified on a tinued during February, March, and gineer, and small military installation in Korea in April 1983. SSg. Oscar H. Botello, Medical Labo¬ early December 1982. The illness ratory NCO was identified when an above-aver¬ age number of personnel from the in¬ stallation sought medical attention at THE INVESTIGATION UNITED STATES ARMY PACIFIC ENVIRONMENTAL HEALTH ENGINEERING one time. The installation had a AGENCY, SAGAMI population of approximately two- APO SAN FRANCISCO 96343 hundred personnel, 90% of which The investigation was conducted were students. The student popula¬ by a team consisting of a sanitarian, tion completely changed once each a sanitary engineer, and a micro¬ An investigation into an occurrence of month near the first of the month. biologist, in early June 1983. The in¬ a suspected waterborne disease outbreak The installation staff remained fairly vestigation focused on a review of was conducted on a small military instal¬ those environmental health aspects lation in Korea. The investigation re¬ constant throughout the year. Investi¬ that could cause a lower, gastro-in- vealed the potable water system was con¬ gation of the initial occurrence of testinal illness (1,2). There was evi¬ taminated with the organisms Enterobac- disease, accomplished by the local dence that diarrheal illness was oc¬ ter cloacea and Acinetobacter cal- health authorities, was non-conclu- covariousanitratus. However, these or¬ sive although the illness was sus¬ curring within the installation popula¬ ganisms were not specifically recovered pected to be of a waterborne origin. tion during the time the study was from stool specimens of individuals who Evaluation of water quality, other conducted, but no cases were being became ill. Direct and indirect cross-con¬ than tests for bacteria of the coliform reported. nections between potable and nonpotable group and free available chlorine re¬ The installation provided all essen¬ water provided numerous potentials for siduals, was not performed during tial living services for both students contaminating the drinking water. Causa¬ the initial investigation. Numerous and staff. There was little opportu¬ tion of the disease outbreak was not proven conclusively, but there was strong stool specimens were collected dur¬ nity for outside environmental influ¬ circumstantial evidence that contamina¬ ing the initial investigation, but no ences on the students, since they tion was entering the water system specific pathogenic organisms were were almost always restricted to the through the cross-connections. Corrective isolated from those specimens. installation due to the intensiveness measures were implemented following the Symptoms of the illness consisted of the course of study. investigation and no further cases of dis¬ primarily of nausea, stomach cramps, A foodservice facility that served ease have been reported from the instal¬ and diarrhea. The number of cases three meals each day and a separate lation. that occurred, except during the in¬ club with a bar and limited foodser¬ itial outbreak when 60 students and vice menu were provided for students staff became ill, is not known. How¬ and staff. A survey of the foodser¬ “The views expressed in this article are those of the authors arul do ru}t re¬ ever, the number of cases of staff ill¬ vice and bar facilities revealed that flect the official policy or position of the ness did appear to be minimal. although some facilities and practices Department of the Army, Department of Assistance of the United States within the foodservice facility were Defense, or the U.S. Government.” Army Pacific Environmental Health deficient and club facilities were in-

466 DAIRY AND FOOD SANITATIONfDBCEMBER 1984 adequate, food did not appear to be ballcocks. These toilets could still be microorganisms), MacConkey Agar the probable cause of these illnesses flushed after a loss of water pressure (a differential medium for use in the (3,4). This exclusion was primarily using the water remaining inside the detection and isolation of all types of because of the symptoms and con¬ tank. However, under negative pres¬ dysentery, typhoid and paratyphoid tinued occurrence of disease and a sure conditions, a small quantity of bacteria), and XLD (a selective lack of staff illness. water could immediately be siphoned medium for the isolation of Shigella All wastewater was disposed of on into the potable water system when and Salmonella). The samples were the installation through septic tanks the handle was tripped. This water incubated for 48 hours at 35 degrees discharging into leaching wells. As- would not necessarily be heavily con¬ Centigrade under both aerobic and built blueprints available on the taminated, but by definition is not anaerobic conditions. Biochemical wastewater systems were not precise considered potable. Many of the analysis and gram-stains were used to or up-to-date as to the location of the porcelain tops were missing from confum the tests. T.ie level of bacte¬ septic tanks and leaching wells in re¬ toilet tanks, increasing the possibility rial contamination present in the lation to the potable water mains. of this water being contaminated. In¬ water was between 68 and 136 col¬ However, contamination of the pota¬ direct cross-connections also pro¬ ony forming units (CPU) in each mil¬ ble water system by effluents from vided potentials for contamination of liliter of water. This would result in the leaching wells or sewage lines the water system diuing periods of a dosage of between 16,(X)0 and did not appear to be occurring, since no or fluctuating water pressure when 32,000 CFU in each 8 ounce glass bottoms of the sewage collection hoses were in use or when faucets of water consumed. lines and treatment facilities were were leaking, as some were. Figure CORRECTIVE ACTION fiuther underground than the water 1 summarizes the most common The following corrective actions lines, and the geology of the area types of cross-connections existing were implemented as a result of our would allow little lateral movement on the installation. Other cross-con¬ findings. All water lines throughout of sewage effluent. nections were created when personnel the installation were disinfected with The raw water source for the in¬ slipped hoses over the ends of un¬ a chlorine solution as specified in the stallation’s potable water was an in¬ threaded faucets and used them to American Water Works Association filtration gallery located in a stream flush floor drains and to fill mop Standard for Disinfecting Water bed. The quality of the raw, surface pails. Mains (9). The chlorine solution was water was poor, but water treatment A 38S gallon water sample was injected into the water main where equipment and processes, although collected from the installation water the main entered the installation, and not without deficiencies, produced a system during thirteen hours of sam¬ each faucet on the installation was finished water of acceptable quality ple collection using a hydrosol, a then opened and the water allowed to (5). This water system also served vacuum pump, and filters with a pore nm until a strong chlorine odor was several other military installations, size of 0.45 microns. The water sam¬ apparent, at which time the faucet however this installation was at the ple was collected from a bathhouse was shut off. The chlorine solution far end of the distribution main. Per¬ used almost exclusively by the stu¬ was allowed to remain in the system sonnel on other installations were not dents. Each bathhouse was equipped for 24 hours before each faucet was reporting any occurrences of illness. with a water fountain, and these again opened and the water allowed The potable water distribution main fountains were located a short dis¬ to run until the odor of chlorine had broke frequently between the water tance upstream from the direct cross- disappeared. This procedure was con¬ treatment plant and the installation connections. The sample was ducted during the one-week break be¬ where the illnesses occurred and re¬ analyzed for intestinal parasites and tween classes of students. Woric was sulted in complete water outages on bacteria (2,8). No evidence of intesti¬ also initiated to eliminate all direct that installation. Water mains were nal parasites was noted: however, the and potential cross-connections to the not disinfected or flushed after water organisms Enterobacter cloacea and outages which is a required practice. Acinetobacter calcovariousanitratus potable water system. Free available chlorine residuals of were isolated during bacteriological 1.0 mg/1 or less were usually main¬ examination of the water. The media DISCUSSION tained within the water system. used for bacterial analyses were The investigation identified twenty Bacto-EMB Agar (a differential direct and indirect cross-connections medium for the detection and isola¬ It is estimated that only one-half of on the installation (6,7). These cross- tion of Gram-negative intestinal the disease outbreaks from communi¬ connections provided potentials for pathogenic bacteria), Bacto-Biilliant ty water systems in the United States contaminated water to be siphoned Green Agar (a highly selective are reported (10). Although the per¬ into the water system during periods medium for isolation of Salmonella), centage of outbreaks reported from of no or fluctuating water pressure. Mannitol Salt Agar (a selective United States military installations Direct cross-connections existed on medium for isolation of pathogenic overseas may be somewhat higher, tank-type toilets that had submerged staphylococci). Blood Agar (for iso¬ all outbreaks are most likely not ballcocks or did not have anti-siphon lation of many fastidious pathogenic being reported.

DMRY AND FOOD SANITATION/DECEMEER 1984 467 Reporting of the cases of this dents’ perception that if they missed infrequent use of the drinking foun¬ waterborne disease outbreak may be any classes by going for medical at¬ tains located in the bathhouses where lower than would normally be ex¬ tention, they would have to make up the direct cross-connections could pected, and this may be partially at¬ the missed training at a later time or have caused localized contamination. tributed to the generally mild effects even be expelled ftom the school. Since the staff was a more stabilized of the illness. Underreporting may A lack of reported staff illness population, many of them may al¬ have been compounded by the stu¬ may be partially explained by their ready have been colonized with these

Figure 1

Seven toilets on the installation did Five operational threaded faucets not have anti-siphon ball cocks installed inside of buildings were not and two others that had anti-siphon ball provided with hose connection cocks were submerged which eliminated vacuum breakers. the effectiveness of the anti-siphon ball cocks.

Four operational threaded faucets Two shampoo sinks in the barber located outside of buildings were shop were not provided with not provided with hose connection in-line vacuum breakers on the vacuum breakers. water line to the shampoo hose.

468 DAIRY AND FOOD SANITATIONIDECEMSER 1984 bacteria, although one recently ar¬ not conclusively identiAed in 52% of Association of Milk, Food and rived staff member interviewed dur¬ the outbreaks occurring in the United Environmental Sanitarians, Inc. Ames. 51p. ing our study did say he was ex¬ States between 1946 and 1980 (10). 2. Conunittee on Communicable Diseases periencing diarrhea. Although these two bacteria may be Affecting Man. 1979. Procedures to A large volume of water was Al¬ normal intestinal Aora, their presence investigate waterborne illness. International tered because Giardia lambia was within a potable water system has to Association of Milk, Food and one of the suspected causes of this be considered as contamination of Environmental Sanitarians, Inc. Ames. 68p. disease outbreak. Serial dilutions of that system. that sample were made to determine 3. United States Department of Health, There have been no additional re¬ Education and Welfare. 1976. Food the level of bacterial contamination ports of similar disease since the sys¬ service sanitation manual. H.E.W. Pub. in the water. Several media were tem was decontaminated and a pro¬ no. (FDA) 78-2081. U.S. Government used when analyzing the water sam¬ gram was initiated to eliminate cross- Printing Office. Washington. 96p. 4. United States Army. 1982. Occupational ples, since water samples that had connections on the installation. Re¬ been routinely collected and analyzed and environmental health food service placement of the entire deteriorated sanitation. Technical Bulletin Medical on a weekly basis had been negative distribution main has been completed S30. U.S. Army. 64p. for coliform organisms and there was and should help reduce the number 5. U.S. Environmental Protection Agency, no evidence of the presence of other of water outages and Auctuating pres¬ Division of Water Supply. 1976. National interim primary drinking water speciAc microorganisms within the sure problems. Fire hydrants have regulations. EPA/S70/9-76/003. water system. There is concern that also been installed so the system can 6. U.S. Environmental Protection Agency. the coliform group of organisms may be periodically Aushed. 1973. Cross-connection control mamial. not be the best organisms to indicate Testing for the presence of bacteria Publication no. EPA-430/9-73-002. S7p. contamination within potable water of the coliform group and free avail¬ 7. Angele, G. J. Sr. 1974. Cross- systems, and our Andings support connections and backflow prevention. (2nd able chlorine residuals cannot be re¬ Ed.). American Water Works Association. that hypothesis (11, 12). lied upon as the only tools by which Denver. S4p. The results of examination of stool to prevent watertrame disease out¬ 8. American Public Health Association, specimens Aom the Arst reported breaks. Emphasis is also required to American Water Works Association and cases of disease may have been in¬ ensure that construction of potable Water Pollution Control Federation. 1980. conclusive if laboratory personnel Standard methods for the examination of water systems and any alterations to water and wastewater. (ISth Ed.). APHA, were examining them speciAcally for those systems are in accordance with AWWA and WPCF. 1193p. known pathogenic organisms and existing standards; that routine Aush- 9. American Water Works Association. were not looking for organisms that ing and other routine maintenance is 1981. Standard for disinfecting water could be normal intestinal Aora. The performed on water distribution sys¬ mains. Publication C60I-81. AWWA. number of Enterobacter cloacea and Denver. 12p. tems; and that replacement of distri¬ 10. Lippy, E. C. and S. C. Waltrip. Acinetobacter calcovariousanitratus bution systems is programmed and 1984. Waterborne disease outbreaks - recovered Ax>m stool specimens may accomplished prior to the onset of 1946-1980: a thirty-five year perspective. have been fewer than the number major maintenance problems with the J. Amer. Water Works Assoc. 76:60-67. normally expected to cause disease, systems. 11. Committee. Report. 1981. Waterborne but yet may have caused disease in disease in the United States and Canada. J. Amer. Water Works Assoc. 73:S28- non-colonized individuals. The cause REFERENCES 529. of this outbreak has not been proven, 12. Batik, O., G. F. Craun and W. O. although strong circumstantial evi¬ 1. Committee on Communicable Diseases Pipes. 1983. Routine coliform nmnitoring dence points toward these two bac¬ Affecting Man. 1976. Procedures to and waterborne disease outbreaks. J. of teria. The causative agent was also investigate foodbome illness. International Environmental Health. 45:227-230.

DAIRY AND FOOD SANITATIONIDBCEMBER 1984 469 News and Events 1

No Elections To Be Held For lAMFES Secretary

Due to the Constitutional Structure Change of the number of board members from five to seven members, the position of Secretary will be filled by Robert Gravani again this year. Elections will be held as normal, next year.

Manuscripts Invited For ACDPI Student Essay Contest

The winner of the 198S American Cultured Dairy Products Student Essay Contest will be recognized at the Institute’s Annual Meeting in Nashville, Tennessee on March 17-20, according to Board Chairman Jeff Edwards, The Kroger Co., Cincinnati, Ohio. Guidelines for the contest - established in Francis F. Busta recognition of ACDPI’s recent 25th Anniversary - are as follows: 1. The contest will be limited to college/university undergraduate students. (Graduate students are not eligi¬ Busta Named Chairman Of ble.) 2. The essay should cover one of two topics Food Science and Human related to cultured dairy products: Nutrition Department a) Research needed u solve a current or anticipated problem. This may relate to any phase of Francis F. Busta has been named Chairman of the cultured dairy products research such as product Food Science and Human Nutrition Department, formulation, nutritional considerations, processing Institute of Food and Agricultural Sciences (IFAS), at technologies, etc. the University of Florida in Gainesville. The 33,000 b) Sales/marketing ideas for current or proposed student campus is located in north central Florida. cultured dairy foods. These could include suggestions Dr. Busta was formerly a Professor in the for innovative promotion programs to increase product Department of Food Science and Nutrition and the consumption or means of enhancing the image of the Department of Microbiology at the University of dairy industry and/or its cultured products. Minnesota, St. Paul. He received his B.A. degree in 3. Length of the manuscript should be Bacteriology and his M.S. degree in Dairy Industries approximately ten double-spaced typewritten pages. from the University of Minnesota. After receiving his The winner will receive an all expenses paid trip Ph.D. in Food Science from the University of to the Institute’s ‘85 conclave, be given the Illinois, Urbana in 1963, he joined the faculty at opportunity to present his/her paper at a delegate North Carolina State University, Raleigh. In 1967, he general session on March 19, and be provided with a transferred to the University of Minnesota, St. Paul, $250 cash award. Additionally, the winning essay where in 1971 he became Professor of Food will be published in the Cultured Dairy Products Jour¬ Microbiology in the Department of Food Science and nal. Nutrition. In 1984, he assumed the position of Deadline for submitting papers for the 1984-85 Professor and Chairman in the Food Science and school year is January 15. Essays should be sent Human Nutrition Department at the University of directly to Dr. Charles White, Dairy Science Florida. Department, Louisiana State University, Baton Rouge, Dr. Busta was a visiting scientist at Division of LA 70803-4404. Food Research, CSIRO in Australia during 1974-75

470 DAIRY AND FOOD SANITATION/DECEMBEK 1984 and has traveled extensively on international research of milk, there are many other ways to add calcium and teaching assignments. A sabbatical leave in 1981- to your diet with dairy products. Hunt explains. 82 involved food quality management programs In addition to eating a well-balanced diet that worldwide for Ctq)sule Laboratories of St. Paul. includes foods from all the food groups. Hunt Busta is a member of the American Society of suggests the following for adults who want to add Microbiology, Society for Applied Bacteriology, calcium to their diets: International Association of Milk, Food and • Drink cocoa instead of coffee or tea. Environmental Sanitarians, American Meat Science • Add cheese to sandwiches. Association, American Association of Cereal • Snack on cheese and crackers. Chemists, National Environmental Health Association, • Use milk instead of water to prepare canned and American Society for Quality Control. He has soups. served on the editorial board of several of these ■ Add nonfat dry milk to soups, stews and cas¬ societies. seroles. Busta’s research interests include the study of • Use milk and cheese in casseroles. environmental stress on microorganisms, the influence • Add grated cheese to Mexican and Italian foods of food systems on growth and survival of like tacos, lasagna, and ravioli. microorganisms, utilization of food plant wastes • Add cheese to your salads. through microbial modification, thermal processing, • Eat yogurt with meals or as a snack. general microbiological aspects of food processing and • Choose calcium rich desserts such as ice cream, hazard analysis critical control point approaches to frozen yogurt, cheese with fruit, custards and quality management. puddings made with milk. He has contributed over 100 papers to professional If you’re worried about the cJories, stick to the publications, 10 chapters in books, and holds two non-fat or low-fat dairy products widely available in U.S. patents. the supermarkets, says the nutritionist.

Continuous Culture Fermenters Adults Need Calcium, Too Help In Study Of

Parents who tell their children to “drink your milk Ruminant Nutrition so you can have strong bones,” should be telling themselves the same thing. Animal scientists with the University of Adults who don’t consume the recommended two Minnesota’s Agricultural Experiment Station are using servings of dairy products each day may not be continuous culture fermenters, which imitate conditions getting enough calcium, says Dr. Alice Hunt, a in the rumen of cattle, in several ruminant nutrition nutritionist with the Texas A&M University studies. Agricultural Extension Service. Marshall Stem, one of the animal scientists This lack of calcium can lead to serious health involved in the research, says the continuous culture problems for people as they age, she says. For fermenters consist of eight culture flasks. The example, osteoporosis is a painful and crippling bone fermenters are designed to simulate the environment disease that occurs when bones become so thin and of the mmen. However, conditions inside the flasks brittle they break very easily. It most often affects are actually less variable than in the rumen, since post-menopausal women with a history of calcium pH, temperature and liquid dilution rate are kept deficiency, explains Hunt. constant during experiments. Lack of calcium can also cause loss of the bone Stem and his co-woiicers are using the culture that supports your teeth, says the nutritionist. Tnis flasks to determine the total and essential amino acid may speed up peridontal disease which leads to a profiles that exist when a variety of diets are “fed,” loss of teeth. a simulation of the amino acid supply to the intestine Hypertension, or high blood pressure, which may of a mminant. The diets are combinations of com lead to heart attacks or strokes, has also been gluten meal, whole soybeans extmded at 148 degrees associated with lack of calcium, says Hunt. Celsius, meat and bone meal, and soybean meal. The About 75 percent of the calcium in the American scientists are also determining the amount of protein food supply comes from dairy products, so the degradation in the mmen. obvious way to increase calcium is to eat more foods In their research, the scientists add to the culture from this category, says the nutritionist. flasks mmen fluid collected from cattle whose sides Even if you don’t find it very “adult” to drink a have been surgically cannulated. An artificial saliva glass of milk with meals or you don’t like the taste solution prepared in the lab is infused continuously.

DAIRY AND FOOD SANITATIONIDECEMBER 1984 471 The researchers then add pelleted experimental diets newsletter. The Manual is designed to permit easy to the flasks so that dry matter makes up seven adaptation for use as an individualized company percent of the volume of the flask. The culture operations guide for occupational safety and health flasks are allowed to stabilize for five days, then compliance, loss control and loss prevention they are sampled for three days. programs. The two-volume, loose-leaf service presents Another study involves the breakdown of the federal OSHA requirements and standards for methionine, an amino acid, in the rumen. Various General Industry, CFR 1910, subparts A through Z, methionine sources will be “fed” to the flasks, and including the new Hazard Communication Standard on the effluent from them will be analyzed for toxic and hazardous chemicals. methionine. The Manual and service are applicable to all firms “We’re also studying rumen degradation of and operations subject to OSHA compliance chemically treated soybean meal,” says Stem. “We requirements. The specific industry outlines in the hope to protect the soybean meal from being broken Manual now include programs for plastics down too much in the rumen. We will use manufacturing, electronics manufacturing, hospitals and continuous culture fermenters to compare the treated medical facilities, and chemical products manufacturing. soybeans with a diet of untreated soybeans.” Outlines are soon to be provided for general Stem is also using the culture flasks to examine manufacturing, fabricated metals, woodworking and oil forage taruiin levels. Four forages with various levels and gas drilling operations. of tarmins will be “digested” in the flasks. The OSHA Reference Manual also features a color- The effect of niacin and cobalt supplementation and coded index divider system for easy use and quick the effect of branched-chain volatile fatty acids will reference. Subscribers are provided “fill-in” forms for also be subjects of studies done with continuous periodic self-inspections, maintenance record-keeping, culture fermenters by University of Minnesota animal accident reports and investigations and medical scientists. program aids. Also provided are safety and These eight flasks promise to be a powerful tool motivation meeting idea notes and training guides and for the mminant nutritionist. “Eventually, we will be schedules for similar activities. Many of the able to screen diets and processing techniques with recommended forms are “camera-ready” copy for these flasks,” Stem says. duplicating or reprinting as is, or modifying to a company’s individual needs. The mandatory requirements for OSHA compliance are featured in the red-tab section. It includes: information on written records and posting of notices, detailed listings of standards by subpart and item New Hazard Communications number, and unique self-inspection checklists. Checklist Featured In Manual Subscribers are also provided with an appendix section containing tables and figures referenced in the OSHA standards. To meet the new requirements of the federal The yellow-tab section features safety program Hazards Conununications regulations which affect outlines for specific industries. It also includes guides manufacturing facilities and chemical manufacturers, for developing recommended safety programs, using 29 CFR 1910.1200, a special supplement with and maintaining respirator programs, organizing safety detailed self inspection checklists and compliance committees, and scheduling safety training, medical program guides, has been added to the OSHA programs, motor vehicle safety training, and other Reference Manual. safety motivation activities. The special new supplement also features an overview guide intended to alert managers who may The blue-tab section provides background data on not be skilled in technical safety matters to important legal aspects of OSHA inspection procedures, details they need to know about the new regulations. including how to deal with compliance officers, Key elements in the recommended program are citations and penalties. Also included is information guides in providing employee training, warning labels, on how to apply for variances, what you may expect and components of the required material safety data from the OSHA Review Commission, and other sheets. appeals agencies. The Manual also offers listings of Safety program outlines in the OSHA Reference regional and area OSHA offices and related informa¬ Manual help business owners, managers, and safety tion. directors identify federal occupational safety and The OSHA Reference Manual is available on a health regulations which apply to their industry. New subscription basis for $235.00. This includes the program outlines and self-inspection checklists are complete two-volume manual, supplementary update being added to the continually expanding reference and revision service, and a monthly newsletter with service that also includes the monthly OSHANEWS information on case histories, legislative activity, and

472 dairy and food SANITATIONIDBCEMBER 1984 events of interest to employers and safety directors. the award, “but rather a guiding force behind the Also included is a quick reading OSHA Compliance scenes.” Briefing Report designed specifically for the busy Osmun has been associated with Allen Dairy and executive. For descriptive literature, or to order a its precursor. Midwest Dairy, since 1952. When Manual, write to the publisher: The Merritt Company, Midwest merged with Allen Dairy in 1%1, Osmun Dept. 3A704, 1661 Ninth Street, P.O. Box 955, became manager of the Auburn Branch, then later Santa Monica, CA 90406. 213-450-7234. was promoted to area manager. In 1967, he became a supervisor of the Fort Wayne plant, and in 1972 he became assistant manager of that facility. Osmun and his wife Betty live in Auburn. They have two daughters: Marsha, who lives in Auburn, and Cathie, who lives in Montana.

U.S.D.A. Nationai Needs Graduate Feilowships

The Food Science Graduate Program at Kansas State University has 6 doctoral fellowships for students who wish to pursue the Ph.D. degree in the interdepartmental Food Science Graduate Program. Students wishing to ^>ply for one of the fellowships should have a B.S. or M.S. degree in a field related to food science and the desire to have a professional Lawrence B. Osmun, left, receives the Distinguished Service Award from Peter Holm. career which utilizes their professional education in food science. The fellowships are for citizens or nationals of the United States. The stipends are $15,000 per year. Renewal of Osmun Receives support will depend on satisfactory academic progress and the availability of U.S.D.A. fellowship funds. Distinguished Service Award The fellowship program allows for up to 36 months of fellowship support. There are no allowances for Lawrence B. Osmun, assistant general manager of dependents, and fellows will need to be enrolled full¬ Allen Dairy, received the prestigious Distinguished time at their expense. Service Award presented by the Food Science The fellowships will be awarded prior to fall Department at Purdue University, Midwest Dairy semester, 1985. Some applicants may wish to begin Products Assn., Indianapolis Dairy Technology Society study as early as January, 1985. Because of this, and Tri State Dairy Technology Society. early application is encouraged by all applicants. Fot The award, which was presented during the Indiana fall semester, 1985, applications should be received Dairy Industry Conference at Purdue, is given for by March 1, 1985. outstanding leadership, contributions and service to The unique asp)ects of the fellowship program the Indiana dairy industry. involve the method in which the product or According to Peter Holm, Midwest Dairy Products conunodity areas of specialization and the analytical Association and presenter of the award, Osmun was areas of food science are combined. The graduate cited for his leadership through the years, not only committee for each fellow will involve at least one to Allen Dairy of Fort Wayne, but to the Tri State food scientist with expertise related to the process, Dairy Technology Society as well. The society is a product or conunodity area to be investigated in the professional organization comprised of dairy processors research program, as well as one or more faculty and producers in Michigan, Ohio and Indiana. members with expertise in at least one of the “Osmun has played an important role in the analytical areas. The analytical areas to be survival of the Tri State Daiiy Technology Society emphasized are analytical chemistry, statistics, through the years. His office has been a engineering, and sensory analysis. Animal products communications center for the society’s activities. He and cereals are the commodity areas to be has supplied ideas of all kinds -- for programs, for emphasized in this program. Each fellowship student officers. He has been a strong booster, never wanting will be encouraged to either have co-major professors to be in the limelight,” said Holm, when presenting or to extensively involve his supervisory committee in

DAIRY AND FOOD SANITATION/DECEMBER 1984 473 his educational and research program. The research packaging and related issues such as marketing, will be conducted in one of the participating depart¬ labeling, government regulations, and consumer ments. education; the current economics of food irradiation; Additional details on the U.S.D.A. Food and and international activities in the field. Class Agricultural Sciences National Needs Graduate participants will also taste irradiated food samples and Fellowships may be found in the Federal Register, visit a food irradiator. The course will be of Vol. 49, No. 94, Monday, May 14, 1984, pp. particular value to food engineers and food scientists 20428-20430. active in processing, research or product development. All applications and communication relative to the The program will be held at the UC Davis Faculty fellowships should be directed to Dr. Daniel Fung, Club on Old Davis Road. It begins at 9 a.m. on Chairman, Food Science Graduate Program, Kansas Wednesday and concludes at 4 p.m. on Friday. The State University, Call Hall, Manhattan, KS 66506. $450 enrollment fee includes instruction, all materials, 913-S32-S6S4. Application materials requested include three lunches and one dinner. KSU graduate application form, 3 letters of reference, To obtain more information or to enroll, contact official transcripts, statement of objectives, and GRE Jim Lapsley at 916-752-6021. scores.

Semi-Automatic Fossomatic Free Publication Method Proves Very Satisfactory

The following publication is now available, at no A comparative study of Fossomat-80 (80 samples/hr charge: capacity) with AOAC’s Official Optical Somatic Cell Foodservice Systems: Time and Temperature Effects Counting Method HI (AOAC Methods 1980, 46.105- on Food Quality. North Central Regional Research 46.109, pp. 848-9) was published in JAOAC 67:615, Publication No. 293, Illinois Bulletin 779. 1984. The publication by R. D. Mochrie and D. A. Single copies may be obtained by writing: Office Dickey of North Carolina State University clearly of Agricultural Publications, University of Illinois, 47 demonstrated that the modified method is equal to Mumford Hall, 1301 West Gregory Drive, Urbana, the Official Method in precision and accuracy. IL 61801. Further, the Fossomatic-80 Method has been approved In Wisconsin, write: Agricultural Bulletin Building, for A2 classification by the APHA Technical 1535 Observatory Drive, Madison, WI 53706. Committee and will be included in Chapter 12 of the 15 th Edition of Standard Methods for the Examination of Dairy Products. Therefore, it is an acceptable method for a confirmatory (or screening) Three-Day Food test for somatic cells in milk for regulatory purposes. The Fossomatic-80 instrument may be obtained from Irradiation Update the Dickey-john Corp., Box 10, Auburn, IL 62615. To Be Offered

Food irradiation is a promising technology for the preservation of a variety of food stuffs. Studies Candidates Sought For indicate that low dose irradiation can kill microbes and larvae in foods and extend their shelf life. A 1985 Harold Macy Award three-day course in the subject will be offered at the University of California, Davis from March 13-15. The Minnesota Section of IFT is seeking The course is intended as both a review of food nominations for suitable candidates from all IFT irradiation technology and as an update on current sections for the 1985 Harold Macy Food Science and practices in the field. It will be coordinated by Dr. Technology Award. W. M. Urbain, Emeritus Professor of Food Science The award, which was established in 1981, is to at Michigan State University, and Dr. B. S. be given annually for an outstanding example of food Schweigert, Chairman of the Department of Food technology transfer or cooperation between scientists Science and Technology at UC Davis. They have or technologists in any two of the following settings: assembled nationally and internationally known experts academic, government, and private industry. The to discuss such topics as: an overview of food purpose of the award is to advance the profession irradiation; irradiation application to specific and practice of food technology and to honor Harold conunodities such as meats and poultry, seafood, Macy, dean emeritus of the University of Minnesota cereal and pulses, and fruits and vegetables; and a founding member of IFT. Awardees will be

474 DAIRY AND FOOD SANITATION/DECEMBER 1984 invited to address the Minnesota Section. The award of original research. One or two review articles will consists of a $1,000 honorarium, an appropriate also be published in each issue. In addition, plaque and travel expenses. contributors are welcome to submit technical Nominations for the award are due by January IS, information in the form of notes, and short 1985. Nomination forms are available from Dr. David communications. Book reviews may be arranged with R. Thompson, Chairperson, Harold Macy Award the Editor. Committee, Department of Agricultural Engineering, In accordance with the practice of similar University of Minnesota, 1390 Eckles Avenue, St. international journals of science and technology, no Paul, MN 55108. writing fees or honoraria will be paid to contributors. Further details regarding submission of manuscripts, referees and style may be obtained from the Editor, ASEAN Food Journal, ASEAN Food Handling Food Engineering Award Bureau, 8th Floor Syed Kechik Foundation Building, Nominations Open Bangsar, Kuala Lumpur, Malaysia.

Nominations for the 1985 Food Engineering Award are now being accepted by Dairy & Food Industries “The Law and Supply Association and American Society of Agricultural Engineers, sponsors of the award. The Food Industry” Deadline for nominations is January 15, 1985. Course To Be Offered The award is presented biennially for original contributions in research, development, design, or “The Law and the Food Industry,” a two-and-a-half- management of food processing equipment, or for day course for plant managers and quality control techniques having significant economic value to the supervisors who must deal with inspections and food industry and the public. The award consists of labeling and food adulteration laws, will be offered a gold medal, certificate and $2,000 cash stipend. at UC Davis, February 25-27. Candidates will be evaluated for human The class will be taught by two private attorneys performance and progress in food engineering and and by three state and federal officials responsible for technology, development of machines, processes or overseeing compliance with regulations in the food methods for the food industry, and leadership in the industry. Among the agencies represented will be the professional development of the food industry. FDA and the Food and Drug section of the Nominations should include a 500-word statement California State Department of Healdi. describing the nominee’s achievements and recognition Topics for the course include state and federal in the food industry. The essay should cover: how food laws, adulteration and misbranding, how to the award criteria was met; professional and business handle an inspection or administrative violation, history; published works; educational background and antitrust and product liability laws, and case studies. organizational memberships. The enrollment fee is $300. To enroll or to obtain Nomination may be made in letter form or on the more information, call 916-752-6021. official form, available from James L. Butt, ASAE Executive Secretary, 2959 Niles Road, St. Joseph, MI 49085. 10th Winter International Fancy Food & Confection Show Coming To LA A Caii For Articies For

The ASEAN Food Journai The 10th Winter International Fancy Food & Confection Show will be held at the Los Angeles Vol. 1 No. 1 of the ASEAN Food Journal, a Convention Center, Los Angeles, California, Feb. 17- scientific and topic-specific publication, is scheduled 19, 1985. for launch in March 1985. The Journal will provide Space for the show is 20% ahead of last year so a forum for food scientists and technologists in far, says Peter H. Young of Young’s Market Co., ASEAN to publish the results of the considerable Los Angeles, the show chairman. The event is amount of scientific research already carried out in sponsored by the National Association for the the region. Specialty Food Trade. The Editorial Board is now accepting contributions “In less than a decade, this show has enabled for Vol. 1, Nos. 1, 2 and 3. These contributions many Western entrepreneurs to sell nationally while should, in the main, be articles reporting the results allowing exhibitors from other sections of the country

DAIRY AND FOOD SANITATIONIDECEMB1SR 1984 475 and abroad to reach Western outlets,” says NASFT meal plans will help both youngsters and adults leam president John H. Hamstra of H. Hamstra Company. to like foods that can. maintain their health.” Both suppliers and buyers are responding to this The AICR was the first organization to issue unique maricetplace, he adds. dietary guidelines as a result of the National For show information, contact Pat Dolson, Academy of Science report. Manager, IFFCS, P.O. Box 3833, Stamford, CT AICR is a nonprofit organization formed in 1981 06905. 203-964-0000. to promote research and education on the relationship For industry information, contact Jean Frame, between diet, nutrition and cancer. Executive Director, NASFT, Suite 1606, 215 Park Ave. South, New York, NY 10003. Toll free 800- 255-2502 or 212-505-1770. DFISA’s 1984/1985 Directory Now Available

Cancer Researcher Advocates Dairy & Food Industries Supply Association has Teaching Kids Eariy To Eat Right published its 1984/1985 Directory of Membership Products & Services. DFISA President, Robert L. “Because food preferences and dietary patterns Nissen, Ladish Co., Tri-Clover Division, said, “The developed in childhood stay with us throughout life, DIRECTORY is available, free of charge, to the young people need to acquire healthy dietary habits food and dairy processing community, government that may help them reduce the risk of developing departments, university food and science departments, cancer,” Dr. T. Colin Campbell told a conference of state trade associations, . . . literally, anyone who the American School Food Service Association, in In¬ requests one.” dianapolis. “The DIRECTORY, updated biennially, is an “Certain nutrients have been shown to promote ideal information source and buyers guide for the tumor growth and others to inhibit it, but young dairy and food industry,” Nissen said. “It contains an people are unlikely to eat food just because it’s good alphabetical listing of all DFISA members, including for them,” said Campbell, a cancer researcher and address, telex and phone numbers, commodity group, professor of Nutritional Biochemistry at Cornell Uni¬ voting representative and date joined,” he added. versity. DFISA membership is also listed by state and by “The biology of nutrient metabolism and cancer classified products and services. growth is exceedingly complex,” Campbell continued. The DIRECTORY also identifies DFISA board of “Several scientific groups have now concluded, based directors, past presidents, committees and on the evidence available, that dietary guidelines to chairpersons, professional staff, sanitary standards and lower cancer risk are warranted,” he said. DFISA meeting dates. Campbell, who served on the National Academy of To receive a copy, contact: Dairy & Food Sciences Conunittee responsible for the landmark Industries Supply Association, 6245 Executive Blvd., report, “Diet, Nutrition and Cancer,” believes the Rockville, MD 20852. 301-984-1444. most important dietary recommendations are to reduce the intake of dietary fat to 30% of total calories and increase the consumption of fruits, vegetables and whole grain cereal products. Nominations For The 1985 Campbell told the conference of the 60,000-member association of nutritionists, dieticians, educators and ACDPI Research Award Sought others working in our nation’s schools that fats comprise 40% of the calories consumed by most Ameri¬ Deadline for submitting nominations for the 1985 cans. American Cultured Dairy Products Institute Research “The taste for fat is acquired, beginning in Award is February 8, according to Institute Vice childhood. Using the food exchange system and menu President/Secretary Dr. C. Bronson Lane. The award plan just developed by the American Institute for (sponsored by Nordica International) consisting of CatKer Research, it is possible to decrease fat $1,000 and a permanent plaque, is given annually to consumption even below the recommended 30% level a college professor for outstanding research without compromising intake of essential nutrients and contributions in the cultured products field. still enjoy great food variety,” according to Campbell, The guidelines for eligibility are as follows: who is also Senior Science Advisor of the American 1. The work (on cottage cheese, buttermilk, sour Institute for Cancer Research (AICR). Campbell says, cream, yogurt or other fluid and semi-fluid products “If dietary guidelines are to be effective, creative made by the action of cultures) for which the award

476 DAIRY AND FOOD SANITATION/DBCEMBER 1984 is made must have been completed within the past sales reported for 1983, we are looking for an even 10 years at a college or university. better year in 1984. Both nutritionally and finarKially, 2. The recipient must have been a full time faculty there’s no better bargain.” member at the college or university during the time Copies of Milk Facts can be obtained from the the woric was done. Milk Industry Foundation offices at 888 16th Street, 3. The person must not be a previous recipient of N.W., Washington, DC 20006, or by calling 202- the ACDPI Research Award. 296-4250. The individual selected for this year’s award will be recognized at the 198S ACDPI Annual Meeting/ Klinic/National Cultured Product Evaluation Sessions to be held in Nashville, Tennessee on March 17-20. Nomination letters should be sent directly to Dr. ABC Research Corporation C. Bronson Lane, ACDPI, P.O. Box 7813, Orlando, Holds Seminar FL 32854. Food Microbiology; Environmental Concerns; New Products for the Food Industry; Update on Special Topics, i.e. Sulfites, Sodium, Protein Fat-Free, Milk Industry Foundation Irradiation and Juice Adulteration will be covered in Announces Dairy Product a two-day technical seminar sponsored by ABC Research Corporation, February 26-27, 1985. Sales Up In 1983 The sessions comprising the 11th Annual ABC Technical Seminar will feature experts from the food 1983 was a record year for dairy product sales, industry and academic professionals allied with food according to figures just released in the 1984 edition science and technology, ABC President Dr. William of the Milk Industry Foundation’s annual publication. L. Brown said. Milk Facts. Sales of virtually all products were up, The Changing Structure of the Food Industry will with a significant rise in consumption for some that be discussed at a banquet prior to die two day ses¬ had been in decline for up to twenty years. sion. Milk consumption was up, along with that in all A session covering Food Microbiology will examine other categories of dairy products. Figures quoted in¬ Emerging Pathogens; Mold Spore Heat Resistance clude: from Juice Products; Salmonella and Antibiotic • Whole milk sales were up 1 percent to 61 quarts Resistance, and New Food Spoilage Organisms. per capita, reversing a previous 20 year decline. The talks on Environmental Concerns will be on • Lowfat milk sales reached a record high of 36 Replacements for EDB; and the Application of GO quarts per capita, rising 4 percent. MS to Environmental Problems. • Yogurt sales rose 19 percent to a record 51 A session on New Products for the Food Industry ounces per capita. will cover New Fermented Vegetable Products, with a • Buttermilk sales, which had been in decline in summary of the New Products Conference at Lake previous years, rose for the second year in a row, 6 Geneva. percent in 1983. The last session will cover Protein Fat-Free; • Heavy cream, light cream and half and half rose Irradiation; Sulfite - SignificarKe in Foods; 14 percent, 8 percent and 5 percent respectively. Hypertension - Calcium Deficiency or Sodium Excess; • Sour cream and dip sales climbed 8 percent to a and Biotechnology - Practical Food Science Applica¬ record high of 34 ounces per capita. tions. ■ Eggnog sales rose 5 percent to a record 47 The final talk will feature Juice Adulteration. million quarts. Details concerning the seminar can be obtained by E. Linwood Tipton, Executive Vice President of contacting Sara Jo Atwell, Administrative Assistant, the Milk Industry Foundation, called 1983 a “vintage ABC Research Corporation, P.O. Box 1557, year’’ for dairy products. “With the great increase in Gainesville, FL 32602. 904-372-0436.

DAIRY AND FOOD SANITATIONIDECEMBER 1984 477 The products included herein are not necessarily endorsed by Dairy and Food Sanitation.

Lead-In-Paint US-4001 CM Continuous Detector Motion Coding System

• The Warrington MicroLead I is a micro¬ computer based x-ray fluorescence spectrum • The Bell-Mark Corporation is introducing analyzer widi data storage, report printing its new US-4001-CM Continuous Motion Cod¬ capabilities, and temperature compensation. It ing System Series for all continuous motion features a multi-colored liquid crystal display coding requirements. The US-4001-CM was designed for effective visual interpretation, and specifically designed for use on all horizontal has an attractive, no-nonsense keypad that is flow witqiping equipment commonly found in simple to use. Other features include 8 to 10 the bakery and candy industries. useful-life rechargeable batteries, self diagnos¬ US-400I-CM by Bell-Mark Corp. The US-4001-CM is a reciprocating coding tics, and a full one-year warranty. The Micro- system which utilizes a cam action and a slid¬ Lead I is a fast, easy, reliable and inexpensive ing print head, enabling it to date code or Disposable Coveralls way to check for toxic levels of lead to within price mark on continuous moving webs at a 0.1 mg/cm2. Offer Protection speed of up to 150 feet per minute and 300 For more information contact; Jerry Kollath, prints per minute. It also has its own indepen¬ In Food Handling Marketing Director, Warrington Inc., P.O. dent drive motor which eliminates both com¬ Box 15147, Austin, TX 78761. 512-452-2590. plicated installations into the packaging Please circle No. 255 on your Reader Service machine and insures pinpoint print registration. • Disposable coveralls for the catering and Page Our range of patented cartridge inking systems food service industries are now available in a makes this coding system ideally suited for full range of models and sizes from “Six Pack” Holds printing all non-absorbent surfaces such as Molnlycke Industrial Products. Included in Hudson Valves glacine and all poly substrates. the M-PRO* line for cafeterias, restaurants, All Bell-Mark Coding Systems are complete bakeries, butcher shops and other food pro¬ coding system packages which include our cessing plants are several styles and lengths of • As part of an ongoing program to support range of patented ink cartridges, custom made cook’s aprons, in addition to coats, chefs its dealers, the Hudson Valve Company has type, specialized bracketry and required con¬ hats, boat caps, peaked caps and hairnets. developed an attractive new package for its au¬ trols. The US-4001-CM Series offers print Also offered ate arm covers and shoe covers. tomatic water control valves. Because it holds areas from 1 1/4” square to 2” square, while Each product in the M-PRO line is designed one half dozen of Hudson’s patented valves, our cartridge ink system reduces operating ex¬ for a specific application and working environ¬ it is called the “Six Pack.” The top of the penses up to 80% as compared to roll leaf ment. Most items are made of nonwoven, por¬ package is designed to stand up, which turns coding systems. ous polypropylene materials that breathe for the box into a point-of-purchase display per¬ In addition, the US-4001-CM also does not comfort yet protect against liquids and hot fat. fect for countertops. use heat, which will provide utility savings of One style of cook’s apron is laminated with Featured in the display are Hudson’s auto¬ up to $800 per year. heat resistant fabric, affording protection matic water control valves that are enjoying a For further information, please contact: against hot stoves and ovens up to 175°F. All great deal of popularity in a variety of uses. Sandra Haagen, Advertising Director, 800- items are strong enough to be used several Although originally designed for agricultural times before disposal. 526-1391. uses, these valves are now being used in such Please circle No. 257 on your Reader Service For details and prices, contact Molnlycke diverse applications as pools and saunas, Industrial Products, P.O. Box 125, San _ Page chemical production facilities and even a nu¬ Ramon, CA 9458.1-0125. Phone collect 415- clear power plant. 833-2511. These valves have been operating reliably Please circle No. 258 on your Reader Service for over 8 years in agricultural applications. Page The bell shaped body of glass reinforced nylon resin is virtually indestructible which elimi¬ nates costly repairs. Also, these valves have a positive shut-off feature that functions at any pressure from 5 to 150 psi. During operation, the valve is placed verti¬ cally in a tank of water with the bell housing immersed to a depth of approximately 1”, de¬ pending upon the water pressure. When the water falls below the desired level, a float rid¬ ing in a vertical track inside the bell drops down and opens the valve. When the water re¬ turns to the pn^r level, the float will seal die control chamber inside the valve, causing the water pressure itself to force a rubber diaphragm against the top of the valve, which shuts off the flow of water. For complete product and dealer informa¬ tion, contact Hudson Valve Company at Route 3, Box 708, Bakersfield, CA 93309, or call 805-831-6208. Please circle No. 256 on your Reader Service Coat and cap from Molnlycke’s M-PRO* line Page Hudson Valves "Six Pack” of disposable clothing.

478 DAIRY AND FOOD SANITATIONIDBCEMBER 1984 New Post-Pak “Our tests have shown this car is suitable Safe, Cost-Effective ™ for crude and refined vegetable oils, com Tray System syrups, molasses, and other edible com¬ EPA ^proved Exterior modities,’’ says Steven L. Pease, president of Rodent Bait Station PLM Railcar Maintenance Company. “It’s also • Keyes Fibre Company, Stamford, Con¬ ideal for tallow and fats, and a whole range necticut, recently introduced a new molded of petrochemical and petroleum products.” • Dr. Charles Knote, a leading U.S. rodent fiber tray system created with their patented ADM Transportation Company president researcher and inventor, announces the new Post-Pak™ design for use in the shipment of James Feddick said the initial order of cars MAJ-ik-BOX exterior-interior bait station in¬ cultured dairy products. will be used primarily for com syrups, includ¬ vention. N.I.P.M. (National Institute of Pest This tray system offers the rigidity of ing high-fructose, which has been transported Management), 33 N. Frederick Street, Cape molded fiber and, coupled with the Post-Pak” in many of the ADM-PLM in-service tests. Girardeau, MO 63701, manufactures the design, offers effective cup separation, easier “Our in-service tests have shown the Uni- mouse MAJ-ik-BOX. set up and loading, and at a cost that is below Temp car has been successful in cutting tem¬ Dr. Knote says the MAJ-ik-BOX has unique most conventional tray systems. perature damage caused by uneven heating of safety and cost-cutting features. It utilizes a The Post-Pak™ design has a system of rigid sensitive products like fructose,” Feddick says. locked-in-place fastener (no pilferage) plus a full depth supports to protect your products “This heat-exchange system allows greater locked-in bait drawer for safe exterior or inter¬ and insure that they reach the consumer in per¬ control of heat applied to fluidize the com¬ ior control. The mouse, the technician with the fect condition. Each tray is also molded to modity for unloading. It results in more com¬ special-safety-key, and “elephants” are the specific standards for trouble-free machine or plete unloading, eliminating the build-up of re¬ only things that can touch the rodent bait in¬ hand loading. sidues, or ‘boot,’ common to high-viscosity side. EPA rates the MAJ-ik-BOX as “tamper Post-Pak™ trays are shipped to your plant commodities. Boot can add to the shipper’s proof.” Knote rates it “tamper resistam.” flat and are nested together. The tray is simply car-cleaning expense. N.I.P.M. and Dr. Knote have performed folded in half along the molded score cone and “Very importantly, Uni-Temp evenly heats 108 laboratory research tests over eleven years is ready for easy loading. commodities for unloading in one-fourth to to perfect the safety of the station. During the The 12 compartment 8 oz. tray will be fol¬ one-half the time required with conventional last five years, exterior field tests were run to lowed by a series of sizes to accommodate cars. The customer saves energy and man¬ prove the MAJ-ik-BOXES’ effectiveness most cup sizes. power in the unloading process, and does not against mice. For additional information, contact: Keyes lose product due to the building up of ‘boot’.” They proved that the MAJ-ik-BOX exterior Fibre Company, Packaging Products Division, Feddick says that unlike the current genera¬ control system stops from 85% up to 100% of 3003 Summer Street, Stamford, CT 06905. tion of heat systems, which heat the exterior the total mice problems on the exterior before 203-357-9100. of the car in order to heat the commodity, the they contaminate the interior of buikUngs. Fur¬ Please circle No. 259 on your Reader Service Uni-Temp system heats the product directly. thermore, exterior MAJ-ik-BOXES kept the Page He says this new technology also produces a bait dry and clean for over 120 days. The sta¬ natural ‘roll’ or agitation in the product, which tion takes full advantage of the fildiy mouse’s circulates the commodity through convection basic needs for a dark, warm, dry, secure hid¬ and heats the product evenly. ing place to eat the bait. “We’ve witnessed the use of everything Two research tests proved: (1) In a 35 day from compressed air to nitrogen to produce the exterior feeding test the MAJ-ik-BOX surpas¬ roll of commodities,” Feddick says. “ADM sed a rat-sized metal bait station by a 49 to has a reputation for innovation, and we think I ratio of bait consumption, and (2) mice ate the Uni-Temp purchase is consistent widi that II times more bait from it than from an open reputation. Tests indicate it will help protect plastic bait tray. the quality of our products in transportation, Cape-Kil Pest Control technicians who have and both ADM and its customers will benefit.” field tested it for 2 years say, “We rethiced Please circle No. 260 on your Reader Service bait station placements by 60% when using the Page MAJ-ik-BOX system. We saved 60% of our service time and bait. We didn’t need to use Warmth From New expensive, time consuming glue boards, and Post-Pak™ Tray System Heating Panels we still obtained 100% control.” Please circle No. 262 on your Reader Service _Page_ New Uni-Temp • Hard-to-heat areas can be made comfort¬ Tank Cars ably warm and production stabilized with Mor- Mar electric radiant heating panels. Ceiling or wall installation keeps the panels out of die • Archer Daniels Midland, one of the way of operators and equipment. Radiant heat world’s largest food-processing companies, is can be directed and restricted to work areas purchasing 25 Uni-Temp tank cars, designed without wasting heat on unoccupied areas, and to provide even heating of transported com¬ there are no flames or high temperatures to modities during the unloading process, from cause accidents. Special sealed models are San Francisco-based PLM Railcar Maintenance available for Class 11 & HI hazardous and Company. Spokesmen for ADM say the Uni- NEMA 12 locations. Sizes are from 2’ x 2’-6’; Temp design, unveiled at RailExpo ‘84 here 120/240 and 480 VAC, 1125 W. Underwriters today, is expected to revolutionize transporta¬ Laboratories listed. For more information con¬ tion of a number of liquid commodities. tact: Mor-Mar Products, Inc., 908 Niagara The non-insulated cars are retrofitted with a Falls Boulevard, North Tonawanda, NY PLM-patented interior heat plate. ADM’s cars 14120. are retrofitted 20,000-gallon capacity cars Please circle No. 261 on your Reader Service Mor-Mar Electric Radiant Heating Panel modified to a new capacity of 18,200 gallons. Page (Moisture-Sealedl

DAIRY AND FOOD SANITATION/DECEMBER 1984 479 Food Science Facts For The Sanitarian

Robert B.Gni?aiii Cornell University Ithaca, NY

VIRAL FOODBORNE DISEASE Hepatitis A Virus Hepatitis A vims causes a disease of the liver called The word vims probably brings to mind the cause of infectious hepatitis. This vims can be found in water that an illness that nearly everyone has experienced. Actually, has been contaminated with raw sewage and in shellfish viruses are non-cellular parasites that invade the cells of harvested from fecally contaminated waters. Shellfish, people, animals, plants and bacteria, and cause disease. such as clams and oysters, feed by filtering water and Viruses are submicroscopic in size and are much smaller nutrients through their systems and can accumulate vir¬ than bacteria. They are so small that they cannot be seen uses from polluted water. In food processing plants and under an ordinary microscope, but must be viewed under during storage, contamination of products can take place the powerful electron microscope. when polluted water is used or through infestations of Vimses are inert and do not carry out any functions fecally contaminated insects and rodents. Infectious outside of a cell; they begin to replicate after invading hepatitis can also be a problem in food service opera¬ living cells. New vimses are then liberated and infect tions, delicatessens, sandwich shops, bakeries and other other cells. This cycle is shown in the diagram below. places where prepared foods are intimately handled by an infected worker and then consumed without cooking. Foods that have been involved in viral foodbome dis¬ ease outbreaks include water, milk, sliced luncheon meats, salads, sandwiches, fruits, raw or uncooked clams and oysters, and bakery products. The hepatitis A vims does not grow or multiply in the food, but is carried on the food and is transmitted to people who consume the product(s). The diagram below illustrates how viral food¬ bome disease occurs.

Luncheon meats Polluted water Sandwiches Insects & Rodents Salads Infected food worker Bakery products

Vimses vary in size, shape, chemical composition, cells they infect and kinds of damage they do to cells. They cause a variety of diseases including colds, in¬ Clams or Oysters harvested from. NO HEAT TREATMENT fluenza, nwnonucleosis, infectious hepatitis, rabies, polluted water measles, mumps, polio, smallpox and many more. Some viruses can be transmitted through foods that be¬ come contaminated in their growing environment, during Person consumes food processing, storage, distribution, or at the time of their

final preparation. These vimses are found in the intestinal Symptoms of infectious hepatitis tracts of infected humans and are transmitted from per¬ son-to-person through food that has been contaminated with fecal material. Several intestinal vimses affect hu¬ Symptoms of infectious hepatitis occur from 15 to 50 mans, but the one that has been involved in a number days (usually 28-30 days) after eating the contaminated of outbreaks is Hepatitis A vims. food. The symptoms include fever, nausea, vomiting and

480 DAIRY AND FOOD SANITATION/mCEMBER 1984 abdominal discomfort followed by enlargement of the liver. Jaundice, or a yellowing of the skin, occurs in many cases and is due to the way the virus affects the liver. Infectious hepatitis can be easily prevented by: • Identifying workers that are obviously ill and not per¬ mitting them to handle food. • Practicing good personal hygiene and instructing workers to wash hands often, but especially after using the toilet. • Handling foods with utensils. • Proper cooking of foods. • Obtaining shellfish from approved, inspected sources and not from fecally contaminated waters. Rapid Penicillin Tests Comparison Although viruses have been responsible for only 2.6% Steve Watrin, Land O’Lakes, Inc. of the confirmed foodbome disease outbreaks from 1975 to 1979, it is an area where awareness and training can The 21st article of the NMC column reviewed the Bacillus Stearothemiophiles Disc Assay Test and said it canied offi¬ reduce these numbers even further. Through good sanita¬ cial sanctions. In this article the Delvo and Penzyme tests tion, viral foodbome disease can be prevented. will be reviewed using the same format.

This test also checks for the inhibition of bacteria impreg¬ nated in agar medium. If milk is free of penicillin, the bac¬ teria (Bacillus stearothermophilus) will grow and produce acid. The acid will change the agar color from purple to yel¬ low. If penicillin is present, bacteria will not grow and the agar will reituun putpk. This test is presently in widespread use by several dairy operations. The incorporation of official test organisms in agar medium allows for the detection of all penicillins with a sensitivity of O.OOS units per ml. The stability of test products is good under refrigerated condi¬ tions. It is convenient for both farm and field use with low capital requirements. Some difficulties do exist with interpre¬ tation of the color reactions. In addition, other inhibitors pre¬ sent in milk may cause a false positive. This test also takes Transflow' two to three hours for completion, with a per test cost of Makes Your about $.80. Job Easier! Penzyme (Smith Klfaie) This enzynuitic reaction is measured by color. White rep¬ resents a positive of .017 units per ml. and pink represents Why? Because Transflow a negative of .(X)8 units per ml. or less. Recently the test tubing consistently meets all time was decreased to ten minutes, although some sensitivity the strict standards you demand in dairy tubing. was lost. The official test has a time requirement of 25 min¬ utes. It requires moderate capital investment and is adaptable • Meets all applicable FDA and 3-A Sanitary Standards. to laboratory or farm use. It takes minimal technician invol¬ • Non-porous inner surface vement and is sensitive to all beta-lactums. However, the resists build-up of bacteria color is hard to define, especially for color Mind individuals. forming butterlat, miik In addition, the presence of chlorine at one ppm will resuh stones and milk soil. in a negative test result. Also, the test reagents have soriK • Will not affect the taste or odor of milk. stability problems; therefore, standardization checks account Transflow tubing. Look for for part of the per test cost of approximately $2.00. the authentic Blue Stripe? Its consistent, high quality will Next month we will complete our comparison by review¬ make your job easier. ing the Giaim and Spot tests.

P.a Box 350, Akron, Ohio 44309 1840 Wilson Blvd. TEL: (216) 798-9240 Arlington, VA 22201 703-243-8268 .'7'.' 95 0FS684 ©NORTON CO 1984 V

DAIRY AND FOOD SANITATION/DECEMBER 1984 481 by Darrell Bigalke, FoodADairyQualityh4gmt., Inc., St. Paul, MN

COTTAGE CHEESE QUALITY- heat stable enzymes produced by psychrotrophic or¬ THE IMPORTANCE OF ganisms found in raw milk. For example. Cousin and INGREDIENTS QUALITY Marth (2) found cottage cheese that was made from raw milk pre-incubated with psychrotrophic bacteria to be un¬ acceptable to taste panelists. In addition, high populations of psychrotrophic organisms in raw milk can lead to re¬ The assurance of ingredients quality is a necessary duced yields in cottage cheese production. function to achieve production of quality products. This Organoleptic standards should also be established for is especially true for the production of dairy products. raw milk. Organoleptic standards should be “no detecta¬ To assure ingredients quality, establishing receiving stan¬ ble off flavors” present in milk when it is received at dards for ingredients is necessary. Therefore, the subject the processing plant. Testing of milk should be conducted of this newsletter is establishing receiving standards for by trained personnel. To minimize health risks concern¬ monitoring and maintaining ingredients quality for the ing organoleptic evaluation of raw milk, procedures out¬ prxxluction of quality cottage cheese. lined by Bodyfelt (1) should be followed. These proce¬ If quality is defined as conformance to standards, qual¬ dures include heat-treating the milk and discarding the ity raw milk must be defined as a product that conforms milk sample after tasting. to established standards. These standards can be legal Standards for receiving temperatures of raw milk are standards established by regulatory agencies or standards also important in controlling raw milk quality. The dairy established by a dairy processor. Standards must be es¬ may wish to place receiving standards of 40F to 45F and tablished for microbiological quality, flavor, presence of establish the policy of not accepting milk at a temperature foreign substance, receiving temperature, and other fac¬ greater than the established receiving standard. tors. Standards should also be established for the presence Raw milk microbiological standards should include of foreign mji^erial in raw milk supplies. These standards standards for (1) Total Plate Count, (2) Lab Pasteurize should include “no inhibitory substances, water, pes¬ Count, (3) Psychrotrophic Bacteria Count, and (4) possi¬ ticides, or other hazardous substances should be present bly Coliform Counts. Since legal standards have been in the raw milk supplies.” Enforcing these standards is adapted for Total Bacteria Count and Thermoduric a function of routine testing and rejecting supplies that Counts, a cottage cheese processor may wish to adapt violate the standards. these standards. However, many processors have adapted When establishing standards for Psychrotrophic Bac¬ standards that include lower counts than the established teria Count in raw milk or cream, consideration must be legal standards. When a processor establishes standards given to the difficulty in testing for these organisms. The that are higher than legal standards (lower bacteria standard test used for psychrotroph*r organisms calls for count), these standards should be achievable. However, an incubation time of ten days at 4SF. Because of the meeting the standards should require the milk producer expense and difficulty of this testing procedure, many to provide care in milk production and handling. dairies have adopted an indirect method of psychrotrophic Establishment and maintenance of a standard for Psyc¬ bacterial testing. Preliminary incubation is one of the hrotrophic Bacteria Count of raw milk is a very important most popular methods used; however, other methods have function of a cottage cheese manufacturing quality assur¬ been suggested. These methods were discussed in previ¬ ance department. High populations of psychrotrophic or¬ ous DAIRY QUALITY UPDATE, Vol. 2 No. 7 (3). The ganisms in raw milk can lead to product defects in cot¬ method used for testing psychrotrophic organisms may tage cheese. (Quality defects occur primarily through pro¬ depend on laboratory facilities, personnel, and other pa¬ duction of putrid and bitter flavors with subsequent stor¬ rameters. However, it is important that some testing stan¬ age of cottage cheese. These flavors can develop due to dards be established for these organisms.

482 DAIRY AND FOOD SANITATIONIDtCEMhER 1984 The final ingredient to consider in establishing ingre¬ Next month’s DAIRY QUALITY UPDATE will dis¬ dient standards is starter activity. Starter culture activity cuss proposed standards for process control for the man¬ testing can be conducted as outlined by Kosikowski (4). ufacture of quality cottage cheese. This procedure includes inoculating 1/ml of starter into 10/ml of antibiotic free, previously highly heat-treated milk and incubating at 9SF (3SC). An acceptable starter REFERENCES activity would produce an acid curd and a titratable acid¬ (1) Bodyfelt, F. W., 1979. Flavor is the Voice of Milk. Dairy Record, ity of 0.70% at the end of four hours. Other standards Sept., 1978. concerning culture activities should include: no con¬ (2) Cousin, M. A., and E. H. Marth, 1977. Cottage Cheese and taminating organisms present, and proper flavor develop¬ Yogurt Manufactured from Milk Piecultined with Psychrotrophic ment. Bacteria. Cultured Dairy Prod. J., 12: 13-18, 30. Table 1 below lists proposed ingredient standards for (3) DAIRY QUALITY UPDATE (Capsule). Volume 2, Number 7, quality cottage cheese manufacturing. This is not an July, 1980. exhaustible list; however, it does point out some of the (4) Kosikowski, Frank, 1970. CTieese and Fermented Milk Foods. 3rd Ed., Edward Brothers, Inc., Ann Arbor, Michigan. parameters that should be measured for ingredients qual¬ ity for cottage cheese manufacturing.

TABLE 1. Proposed ingredient standards for quality cottage cheese numufacture. Raw Milk Cream (Raw)

SPC <50,000/ml SPC <50.000/ml LPC < 1,000/ml LPC < 1,000/ml Psychrotrophic bacteria < 1,000/ml Psychrotrophic Flavor No off flavors bacterial < 1,000/ml present Conforms < 10/ml Foreign substances none present Ravor none detected Inhibitors none detected Foreign sub- Temperature <40-45F stances none detected Inhibitors none detected Culture Contamination organisms none Activity (flavor and acid) develoment of .70% T.A. in 4 hrs.

DAIRY AND FOOD SAN/TAT/OV/DECEMBER 1984 483 Fifth Annual Joint Wyoming Public Health Education Conference Sanitarians Association Held In Wisconsin Annual Conference The Wyoming Public Health Sanitarians Association The Fifth Annual Joint Education Conference of the held its annual educational conference September 25-27 Wisconsin Milk and Food Sanitarians, Dairy Plant Field in Rock Springs. In attendance were state and local pub¬ Representatives, Dairy Technology Society and Environ¬ lic health sanitarians and E)epartment of Agriculture in¬ mental Health Association was held in Plover, Wisconsin spectors from around Wyoming. on September 12-13, 1984. Kathy Hathaway, Executive Conference topics were presented by key industry Secretary of lAMFES, was an attendee. Clifford Mack, people from around the United States. “Quality Control Field Representative of A.M.P.I.-Madison, was named in the Kitchens of Sara Lee” was presented by Susan Sanitarian of the Year. Nied, Quality Control Manager. Tom Chestnut, Director Speakers included Sue Fridy on Legislative Process; of Quality Control for Red Lobster Inns of America, dis¬ Dora Mae Coleman, Pillsbury Co., on Food Processing- cussed their quality assurance program. In addition, De¬ Nutrition; Dr. Andy Johnson, D.V.M., on Mastitis Con¬ bbie Kovac of the Environmental Protection Agency trol; and more. spoke on “Safe Drinking Water in Wyoming”; Jerry Social entertainment included an awards luncheon and Bjork of the U.S. Consumer Product Safety Commission a Spanfeiicel Extravaganza. told about their program, and several speakers from the University of Wyoming and Wyoming State Government officials had presentations on topics such as insects, meat # processing, civil defense, fire safety and Indian health services. The following new officers were elected at the annual meeting: Gary Hickman, Cheyenne/Laramie County Health Department, President; Kathy Johnson, Casper/ Natrona County Health Department, President-elect; Sandra Knop, Wyoming State Health E)epartment, Green River, Secretary; and Sandra Palmer, Cheyenne/Laramie County Health E>epartment, Treasurer. The Wyoming Public Health Sanitarians voted to affili¬ 1985 WAMFS Executive Board from left to right: Neil Vassou, Sec- ate with the International Association of Milk, Food and reUuy/Treasurer; Jon Dresser, Past President; David Myers, President; Environmental Sanitarians. Eugene Lindauer, Vice President; and Dale Hachmann, 1st Vice Presi¬ dent.

Officers of the Wyoming Public Health Sanitarians Association for 1985 are left to right: Sandra Knop, Green River, Secretary; Gary Hickman, Cheyenne, President; and Kathy Johnson, Casper, President¬ elect. Absent from the picture is Sandra Palmer, Cheyenne, Treasurer.

Merry Christmas and a Blessed New Year from your International Susan Nied, left. Manager Quality Services, Kitchens of Sara Lee, Staff. Back row, left to right, Kathy R. Hathaway, Amber Nordine, visiting with Howard Hutchings, Director of Environmental Health, and Kate Wachtel. Front row, left to right, Suzanne Trcka and Kim Wyoming Dept, of Health, and Sandra Knop, Wyoming Dept, of Breault. Health, Food Survey Officer.

484 DAIRY AND FOOD SANITATION/DECEMBER 1984 Robert A. Charton Richard April Joel H. Zimmerman Robert A. Bushnell Norton Co. La Ferme St-Laurent Ltee EE-DA-HOW Specialties Klenzade Company Akron, OH Montreal, Quebec, Canada Jerome, ID Visalia, CA

Stephen L. DiVincenzo Boyce Macisaac Sally Hedin Erroll McGowen Capitol Milk Producers Co-op Dept, of Agriculture Lake Region District Health Unit Jeiseymaid Milk Products Co. Frederick, MD Charlottetown, Devils Lake, ND Vernon, CA Prince Edward Island, Canada Julius S. Orsak Keith M. Johnson Eric E. Batchelor US Army Ms. Sugiarti Am Custer District Health Unit Food & Drug Admin. Aurora, CO Jakarta Selatan, Stanton, ND Cincinnati, OH Indonesia Becky Silva Ricardo Sigurani John H. Hauser Fresno, CA R. M. FUter Suiza Dairy Coip. Marion, OH Milupa Co. San Juan, PR Dr. Isao Shibasaki D. J. Waldock East Troy, WI Osaka University Queensland Inst, of Technology Dr. Tom Riedhanner, Ph.D. Shi, Osaka, Japan Brisbane, Australia Mike Holcomb Paco Research & Develop. Rose Exterminator Co. Lakewood, PA Greg Chugg Keiuieth Crowson Troy, MI Fleur de Lait Foods Ft. Old, CA Jerome J. Kozak New Holland, PA Raymond L. Jewett Vienna, VA Mrs. Marian G. Williams Liquid Metronics Sam Wiford Van Den Berghs & Jurgens Ltd. Acton, MA Kenneth Hershelman Wapakoneta, OH Purfleet, Essex, England McColls Dairy Company Redding, CA Steven Breithaupt Billings, MT

Break V the Glass ^ Habit ^ tjj withl^ew p! N^en^ ' 1 Dilution. Bottles

Mode of poiysulfone, a tough, mmspareM ptasHc that iMoin chip or break ■ GtxirantBed leedtproof ■ Lighr, easy to cony by the tray full ■ Graduations of both 90 mL and 99 mL ■ Con be outockired repeatedly ■ Arailoble with either nonraw w wide iTKiulh ■ Nonloxic Order Nolgene Diiution Botites torn your oulhorued Nalgene lobwore dealer For rnoie intorTnalion coritoct Nalge Cornporiy Box 365, Rochestec NY 14602, (716) 586-8800.

Mi]ge SYBRON

Please circle No. 159 on your Reader Service Page

DAIRY AND FOOD SANITATION/DECEMBER 1984 485 I AM FES Affiliate Officers

ALBEKTA ASSOCIATION OF MILK, FOOO Board: Mall all correspondence to: AND ENVIRONMENTAL SANITARIANS David Fry Karen Scherer Dan Rader 624 N. Chestnut Richard Hoftsdaw Monticello, lA 52310 Piw,, Or. Harry Jackson, Dept, of Food Science, Richard Jolley Univ. of Alberta, Edmonton, Alberta T6G 2N2 Janes Foos Past Praa., Karen Erim. Edmonton Mail all corraapondeitce to: KANSAS ASSOCIATION OF SANITARIANS Praa. ElacL Dr. M. E. Stiles . Edmonton Frank Barber Sacy, James Steele. Edmonton 1584 Cumberland Ct. Tiaaa., Peggy Marce.Leduc Fort Myers. FL 33907_ Praa., Jolene Johnson, Salina-Saline Co. Health Oliaclora: Dept., 300W. Ash, Salina. KS 67401 Bob Hunter. Red Deer IDAHO ENVIRONMENTAL HEALTH Secy Traaa., John M. Davis ASSOOATION Dr. Gordon Greer.Lacombe Mall aH corraapondanca to: Rick Leyland . Red Deer John M. Davis Pros., Tom Turco, 1455 N. Orchard, Boise, ID Wichita - Sedgewick Co. 83706 Mall all corraapondence to: Dept, of Comm. Health Vice Pres., Ken Lustig AAMFES 1900 E. 9th Sec’y. Tiaaa., Jaren Tolman PO Box 8446 Wichita, KS 67214 Mall aH corraapondence to: Station F Jaren Tolman Edmonton. Alb. CN T6H SH3 Rt. 3, Box 293 KENTUCKY ASSOCIATION OF MILK, FOOD 4 Burley, ID 83318 ENVIRONMENTAL SANITARIANS, INC. CAUFORMA ASSOOATION OF DAIRY ANN MILK SANITARiANS ILUNOIS MILK, FOOO, AND ENVIRONMEN¬ Pres., John Bruce Mattingly, Rt. #2, Box 149, TAL SANITARIANS Springfield, KY 40069 Piaa., W. Jack Pollock, 402 Johnson St, Man¬ Pres. Elect, John Draper . Frankfort hattan Beach, CA 90266 Praa., Tim Hedlin, Hedlin Dairy, 5778 Northwest Vice Praa., Bland Dorris. Bowling Green Past Pros., Howard A. Eastham . Sacramento Hwy., Chicago, IL 60631 Past Pres., Betty Kelley . Frankfort 1st Vice Pres., Joe Cordoza_Santa Qara Proa. Elect, Carl J. Tiesemer . . . Des Plaines Sec’y Traaa., Henry Wilson .Louisville 2nd Vice Pros., Bill Bordessa.Merced 1st Vice Praa., Jerry Kopp.Rockford Directors: Recording Soc’y., Austin D. Olirtger Sec’y. Traaa., Dr. Clem J. Honer . . . Chicago Region I Mac Weaver . Los Angeles Region II Rick Molahon Mall aH corraapondanca to: MaH all conaspondancs to: William Montgomery Clem J. Honer Richard C. Harrell Region III Jenene Bledsoe 1 S. 760 Kenilworth Ave. CADMS Executive Sec. James McCammon Glen Ellyn, IL 60137 t554 West 120th St. Joseph Schureck Los Angeles. CA 90047 Region IV Tim Vorbeck Region V David Atkinson INDIANA ASSOaATION OF SANITARIANS, CONNECTICUT ASSCOATION OF DAIRY «{ Brenda Ward INC. FOOO SANITARIANS, INC. Region VI Berford Tumer Region VII Gary Coleman Praa., Robert L. Hackett.Indianapolis Mall all correspoitdence to: Praa., Frank J. Martin Praa. Elect William L. Morgan.Muncie Henry Wilson Vice, Piaa., James Kinch Past Pros., C. Stephen Creech . . Bloomington 2102 Japonica Way Sac'y., Paul Gottheff Vice Praa., Henry M. Griffin . . . Michigan City Louisville, KY 40222 Trass., William Peckham Sac’y., Donna C. Oeding.Jaspar TbaSS., Barbara M. Halter.Indianapolis Board of Govamors: MICHIGAN ENVIRONMENTAL Dr. Benjamin Cosenza Naix:y Left Dliactors: HEALTH ASSOCIATION Michael Guida Louis Palumbo Dennis E. Williamson William Geenty Donald Shields Kent D. Querry Pres., John H. Long, Michigan Dept, of Public Dr. Lester Hankin Carlton Staten Thomas G. Atkinson Health, P.O. Box 30035, Lansing, Ml 48909 David Herrington Dr. Jesse Tucker Russell Mumma Pres. Elect, Stephen R. Tackitt . Mt. Clemens Henry Lech Alphonse Wickroski Rosemarie Neimeyer Hansell Sac’y., Joseph Hibberd.Niles George Norman PhiHp Vozzola Helene Uhlman Traas., Debra L. Vande Bunte . Grand Haven Mall conaapondence to: Gary Rogers Dr. Lester Hankin Mall all correspondence to: The Conn. Agric. Exper. Sta. Mail all correspondence to: Joseph Hibberd POBox 1106 Indiana Assoc, of Sanitarians Berrien Co. Health Dept. New Haven. CT 06504 Attn: Ms. Tami Barrett 1205 North Front St. 1330 West Michigan St. Niles, Ml 49120 Irxlianapolis, IN 46206 rOR»A ASSOOATION OF MILK, FOOO AND ENVIRONMENTAL SANTTARUNS, INC. rWA ASSOCIATION OF MILK, FOOD AND ENVIRONMENTAL SANITARIANS, INC. 1 MINNESOTA SANITARIANS ASSOCIATIONS Piaa., Dr. Kenneth Smith, Dairy Sciertce Bldg., Pres., Derward Hansen. Exira INC. Univ. of Forida, Gainesville, FL32611 Pres. Elect, Ralph Sanders . Waterloo Pies., Charles Schneider, Minn. Dept, of Health, Praa. ElacL James Strange 1st Vice Pros., Monty Berger .Decorah 717 Delaware SE, Minneapolis, MN 55440. Pact Praa., WHiiam Isbell 2i«d Vice Pros., Wilbur Nielson. Independence Pies. ElacL Dr. Michael Puilen .White Bear Lake Sac'y. Tiaaa., Dr. Franklin Barber Soc’y. Traaa., Karen Scherer. Monticello Vice Pres., William Coleman. Apple Valley

486 DAIRY AND FOOD S/UV/TAT/OWDECEMBER 1984 Sscy TriM., Roy Qinn h^NNESSEE ASSOaATION OF MILK. WATERI Mall all corraapondonca to: ONTARIO FOOD PROTECTION ASSOOATION Roy Qinn AND FOOD PROTECTION Dairy Quality Inst. Pies., Gary Huber . Toronto 2353 N. Rice St.. Suite 110 Vice Praa., Doug Curviingham.Guelph Pies., Cart Moore St. Paul. MN 55113 Sac’y, Traas., J. WiHekes. Scarborough Pres. ElacL Ray Roltero Past Praa., Reinhart Purfurst.Guelph Vice Praa., David Mayfield Directors: Sac’y, Trees., Cecil White ArcMvIsL Ruth Fuqua MISSISSIPPI ASSOCIATION OF Michael Brodsky . Toronto SANITARIANS, INC. I. R. Patel .Teeswater Mall aM corraspondenca to: James Roth. Niagara Falls Cecil White Piaa., Andy Cotton. Oktibbeha County Health Jackie Crichton . Weston Dept. Agriculture Dept.. Lamkin St.. PO Box 108. Starkville. MS Fred Echel. Waterloo Ellington Agri. Center Patrick Kwan . Toronto 39759 Box 40627 Melrose Station Mall aH corraspondenca to: Prat. Elact, L. B. Barton.Lucedale Nashville. TN 37204 let VIca Piaa., John Campbell . . Vicksburg Ontario Food Protection Assoc. 2nd Vice Praa., Charles Blakely . . . Grenada % Suite 304 5233 Dundas St. W. Sac’y Traas., Maurice Herington _Gulfport ASSOCIATION OF MILK, FOOD ANol Islington, Orrtario, Canada MSB 1A6 r Mall all conaspondanca to: ENVIRONMENTAL PROTECTION Maurice Herrington 2400 14 Street Suite 203 Praa., Edith Mazurek Gulfport. MS 39501 OREGON ASSOOATION OF MILK, FOOD ANol Sac’y, Ron Richter ENVIRONMENTAL SANITARIANS, INC. Traas., Chris Woelel

MISSOURI MILK, FOOD AND ENVIRONMEN¬ Praa., Al T. Rydmarck, 1165 North Locust, Canby, Mail all corraapondanca to: TAL HEALTH ASSOCIATION OR 97013 Prof. Ron Richter Vice Pres., Robert Williams.Salem Kleburg Center Pres., Erwin Gadd. . Jefferson City Sac’y Traas., Floyd W. Bodyfelt.... Corvallis Texas A&M University Praa. Elect, Barry Drucker.St. Louis Directors: College Station, TX 77843 Vice Pres., David Welde.Springfield Ron McKay.Salem Sac’y, Reid Stevens Robert Gerding.Phrtomath Traas., John G. Norris.Jefferson City RGIMA ASSOCIATION OF SANOARIANS Mall all corraspondenca to: r AND DAIRY FIELDMEN Mall all corraspondenca to: Floyd Bodyfelt John Norris Wiegand Hall 240 Praa., Joe C. Satterfield. Jr.. RL 1, Box 518, Division Health Oregon State University Halifax, VA 24558 Box 570 Corvallis. OR 97331 Past Praa., Wendell Smith.Ml Sidney Jefferson City, MO 65101 lat VIca Pies., T. Greg Snow_Timbsrviae 2nd VIca Praa., Raymond HaN .Bristol Sac’y, Traas., W. J. Fartey . Staunton Mall aH corrsspondanca to: NEW YORK STATE ASSOCIATION OF MILK PENNSYLVANIA DAIRY SANITARIANS W. J. Fartey AND FOOD SANITARIANS ASSOCIATION Route 1, Box 247 Staunton. VA 24401

Pres., John R. Bartell, Alfred State College, Pies., James R. Barnett.Strasburg Alfred. NY 14802 Pres. ElacL Arthur C. Freehling WASHINGTON MILK SANTTARIANS Pres. Elect, Joseph Ferrara.Albany Vice Pres., Donald Lerch ASSOOATION Interim Sac’y., David Bandler .Ithaca Directors: Assoc. Advisors: Mary Ellen Burris . Rochester Stephen Spencer Praa., Alan D. Barr, 23906 Ben Howard Rd., Morv Gaylord B. Smith.Schenectady Sidney Barnard roe.WA 98272 Robert J. Gaies.Hancock George W. Fouse VIca Praa., Joe L. Muller, 1025 2l3lh PI. N.E.. Red¬ mond. WA 96052 Mall all conaspondanca to: Sac’y, Traas., Lloyd Luedecfce .... Pullman Mall all correspondence to: David Bandler Mail aH corraapondonca to: Audrey Hostetter 11 Stocking Hall Lloyd Luedecke Hershey Choc. Co. Cornell University NW 312 True St. 19 E. Chocolate Ave. Ithaca. NY 14853 Pullman. WA 99163 Hershey, PA 17033

knscoNsm association of milk and OHIO ASSOCIATION OF MILK. FOOD AND SOUTH DAKOTA ENVIRONMENTAL HEALTH FOOD SANITARIANS ENVIRONMENTAL SANITARIANS ASSOaATION Pres., David Myers, 1337 E. WHson Ave.. Ar¬ cadia, Wl 54612 Praa., Dean Devore, Fieldman - Famarack Farm, VIca Pres., Eugene Lindauer- Green Bay 1701 Tamarack Rd, Newark. OH 43055 Pros., Cathy Meyer, P.O. Box 903, Mitchell, SD 1st Vice Pres., Dale Hachmann Vice Pros., Edward Leavitt.Dayton Pres. Elect, Robert McGrath .Brookings Sac’y, Traas., Neil Vassau.Madison 2nd Vice Pres., Emil Mikolajcik _ Columbus Past Pres., Jon Dresser.Madison Sac’y, Traas., Morris V. Forsting ... Sioux Falls Inti. Advisor, Harry Haverland .Cincinnati Mall all conaspondanca to: Mall all corraspondenca to: Mall sH corraapondanca to: Morris V. Forsting Neil M. Vassau Donald L. Barrett S.D. State Dept, of Health PO Box 7883 6727 Deepwood Ct. 1320 S. Minnesota Ave., Suite A Madison. Wl 53707 Reynoldsburg, OH 43068 Sioux Falls. SO 57105

DAIRY AND FOOD SANITATIONIDECEMBER. 1984 487 Quality Without Tears: The art of hassle-free Quality can be measured in cold, clear financial terms. Quality College research shows that manufacturing com¬ management. Philip B. Crosby. McGraw Hill panies have a price of nonconformance of over 25 per¬ Co., New York, New York. 1984. 205 cent, and that service companies average 40 percent of pages. $18.95. their operating costs. It is necessary to spend only a few percent on the preventive and educational actions neces¬ “A ‘hassle’ company is one in which management and sary to cause quality. employees are not on the same side. The ‘hassle-free’ The hassle that management lays on its employees adds company offers pleasant working relationships, a smooth- to the problem of quality. Getting things done right the system, and happy employees. It also produces an envi¬ first time is much more difficult if employees feel they ronment for maximum profit and growth potential.” must combat their management as well as the job. In his previous best seller book. Quality is Free, Philip Management throughout the world has for several years Crosby laid out the approach he used to install a quality been struggling with the problem of quality. In this book. improvement process in companies throughout the world Quality Without Tears, Crosby points out that many qual¬ for the past 28 years. This book. Quality Without Tears, ity problems occur as a result of deliberate management shows how he has helped hundreds of corporations, large action. When management hassles the employee, know¬ and small, to achieve quality and eliminate hassle. Begin¬ ingly or unknowingly, it greatly affects the company’s ning with the profile of companies that always have prob¬ quality results. Quality Without Tears provides a practical lems with quality and discussing why most companies approach to ending that struggle. The book shov "* in a fail to achieve improvement, the book covers the ingre¬ clear, down-to-earth manner, exactly what quality im¬ dients necessary to prepare and administer the “Quality provement involves and the concepts that make it happen: Vaccine.” To prepare the vaccine and administer it con¬ determination, education, implementation. tinually to the corporation requires a strategy that in¬ Quality Without Tears is for the individual who is in¬ cludes three distinct management actions: determination, terested in causing quality to happen and eliminating has¬ education and implementation. The Crosby vaccination sle in the process. This is a very easy reading book, full serum ingredients include: a) Integrity; b) Systems (qual¬ of suggestions for quality improvement. It is a must book ity, education, financial, services); c) Communications; for all individuals involved in QA/QC in the food indus¬ d) Operations; and e) Policies. try, QA/QC consultants and academic professionals invol¬ Crosby discusses his absolutes for Quality Manage¬ ved in quality education for quality professionals in the ment: 1) Quality has to be defined as a conformance to food industry. The book is very reasonably priced, but requirements, not as goodness; 2) The system for causing the paperback should be available soon at a much re¬ quality is prevention, not appraisal; 3) The performance duced price. standard must be zero defects, not “that’s close enough”; 4) The measurement of quality is the price of nonconfor¬ Ricardo J. Alvarez, Ph.D. mance, not indexes. Director, Quality Assurance Tone Brothers, Inc. “Quality can be caused by deliberate management ac¬ Des Moines, lA tion since management itself is the clear cause of all the problems.” “Demotivation is unconsciously used by the short- Spices Volume II: Morphology and Histol¬ range-oriented managers who are trying to make things ogy, Chemical Composition, Photomicrog¬ better.” The book shows~in a clear, down-to-earth, and logical raphs. John W. Perry. Chemical Publishing manner-exactly what is involved in making quality im¬ Company, Inc., New York. Second Edition provements happen: 1983. 245 pages. ^"Determination - What does management have to do Volume II of Spices is written very differently than to show that it is serious about quality? How can it gain Volume I. It is a more technical volume. The author the necessary credibility? states that the purpose of this volume is to serve as a ^Education - Who needs to know what, and how do short reference book on the structure and chemical com¬ they learn it? position of spices, to provide helpful information for ♦What is quality? those whose responsibility is to examine samples of ♦What is the system? spices with the microscope; to provide a guide to the ♦What is the performance standard? microscopy of spices for students of food analyses; to in¬ ♦What is the measurement? terest students of plant histology and others willing to ♦Implementation - What do you do about it? W'hat make a reasonable expenditure of time and study in the steps are necessary to establish the communications and structure of spices; to provide information on the struc¬ actions necessary to make quality part of the woodwork? ture and chemical composition of spices for the use of

488 dairy and food SANITATION/DBCEMBER 1984 all those engaged in, or associated with, the production, Dairy India 1983. Preface by Dr. V. Kurien, manufacture, and distribution of spices; and to convey to Chairman, National Dairy Development the general reader some idea of the external form, the complex but interesting internal structure, and the Board. Edited by Dr. R. M. Acharya, Dr. R. chemistry of spices. P. Aneja, Mr. Praful H. Bhatt, and Dr. R. K. The book is divided into three parts: morphology and Patel. P. R. Gupta, 2C/34 New Rohtak histology, chemical composition and photomicrographs. Road, New Delhi 110005. Part 1 includes an exhaustive enquiry into the anatomy of the parts of spice plants. An attempt is made by the author to describe as clearly and simply as possible the Can a cooperative relationship among two million pro¬ most important features of the external form and internal ducers, each selling only a few quarts of milk a day, structure of the various spices. This section is technically result in the development of a viable network of milk dense. To individuals in spice companies, this section collection and processing centers? Can such a scheme will be perceived as long and dry. provide milk of good quality to 680 million people in Part 2 deals with the chemical composition of spices. a country with exceedingly limited resources? The basic chemical composition of spices is much like These are questions that the dubious dairyman of the that of many other plants. However, their volatile oils, Western Worid would surely entertain on reading Dairy oleoresins, pigments, glucosides, and, in some, fixed India 1983. The book provides an historical perspective oils, are chemical compounds of special interest. It is of India’s dairy industry, tracing developments siiKe these that make the spices so desirable as food-flavoring 1940 and highlighting Operation Flood of the 1970’s. It agents. These substances have been a matter for investi¬ also reveals plans for the 1980’s. gation by a great number of people over a very long Dairying in India differs markedly from the industry period of time, and are still the subject of enquiry by in the Western nations. Average farm size is only 2 hec¬ many capable chemists. Much is known, and much is yet tares (5 acres). Bullocks provide draught power for most to be learned, about the complex organic chemical com¬ farm operations and transportation, and most of India’s pounds contained within the spices. No attempt has been cows are kept primarily to maintain a population of 70 made by John Perry to discuss the chemistry of the million bullocks. These cows produce low quantities of numerous complex chemical compounds involved. This milk, about one-half as much as do the 30 million female section is of extreme importance to the spice industry. buffalo. Feedstuffs are quite limited in quantity and qual¬ Perhaps the author should have devoted more time to this ity and the resources of cattle owners are exceedingly section. The effect of food processing on the flavoring small. The genetic capacities of the cattle to produce milk components of various spices is not discussed. Also, is poor, and natural selection for resistance to tropical modem spice processing methods influence some of the diseases and parasites appears to have been detrimental spices’ chemical components and perhaps more impor¬ to milk production. tant, affect the ultimate effect of the spice in a food sys¬ In the face of these and other significant problems In¬ tem. This is not addressed by the author. Spices are an dian leaders have undertaken a series of cooperative dairy important value added flavor component of foods. The development schemes with the objectives of enhancing importance of specific chemical components to food the livelihood of rural milk producers and furnishing flavoring should have been discussed. badly needed nutrients. Part 3 consists of photomicrographs of the spices. The This is a portion of the setting that Dairy India 1983 photographs were not changed in this new edition. Many describes. But it goes much farther to show how through changes in microscopic techniques have taken place since bold organization of dairy cooperatives the hopes of mil¬ first publication of this book. This section does not add lions are raised. value to the technical content of this edition. The scope and detail of Dairy India 1983 are large. The second edition has added chapters on chervil and Therefore, many readers may want to concentrate on spe¬ tarragon and has added new information on essential oils cific portions of the book. Especially enlightening are of spices. A very short bibliography is included. sections on cooprerative organization, the limits of breed¬ This volume would be of interest to spice manufactur¬ ing Indian cattle to Western bulls, the rationale of feeding ers and food companies who purchase or sell a large vol¬ dairy animals, the comprehensive descnption of cattle ume of spices. The chemical composition of spices could diseases and the cottage-scale technology of manufacture. be the subject of a separate book. This is a dynamic area The chapter entitled "Conversion Efficiency in Dairy¬ for spice growers, manufacturers, distributors, food ing for National Diet” is especially well done. It consid¬ chemists and biochemists. ers policy options and concludes that "India’s animal- food production complements its food-crop production." Ricardo Alvarez, Ph.D. The section on hygienic practices is disappointing in Director, Quality Assurance Tone Brothers, Inc. its treatment of cleaning and especially of disinfection.

P.O. Box AA Only three pages are devoted to "Preventive Mainte¬ Des Moines, Iowa 50301 nance” and the information would better be obtained from

DAIRY AND FOOD SANITATION/DECEMmR 1984 489 the operator’s manual of equipment suppliers. The glos¬ Part three deals with medical and health related appli¬ sary of nearly SOO words and terms is valuable. cations of disinfection, sterilization and preservation. About one half of the SOO page book is devoted to These chapters are of particular interest to the field a directory of the entire industry, including associated sanitarian. Information is presented on chemical disinfec¬ governmental offices, and to a listing of Who’s Who in tion of medical and surgical materials, surgical antiseptics the Indian Dairy Industry. and also sterilization, disinfection, and asepsis in dentis¬ Leaders of dairy industries in many developing coun¬ try. Other chapters cover material involving infectious tires would do well to study the Indian experience as hospital waste treatment and disposal, epidemiology and given in Dairy India 1983. prevention of nosocomial infections, and a review of haz¬ ardous infectious agents in microbiologic laboratories. Robert T. Marshall, Professor These chapters offer an up-to-date discussion of disinfec¬ Department of Food Science and Nutrition tion and sterilization techniques and principles for institu¬ College cf Agriculture tions, which is of great importance today. Finally, the Columbia, Missouri 65211 last chapter in this section deals with disinfection of drinking water, swimming pool water, and treated sewage effluents. FVocedures and chemicals covered include chlorine compounds, bromine, iodine, ozone, silver, ul¬ traviolet radiation, ionizing radiation and heat methods of disinfection. This chapter provides a good review of the subjects presented. Part four deals with antimicrobial preservatives and Disinfection, Sterilization and Preservation, protectants. Information is presented dealing with anti¬ Edited by Seymour R. Block. Lea and microbial preservations in pharmaceuticals, cosmetics, in¬ Febiger Publishing Company, Philadelphia, dustrial products, chemical food preservatives, and finally antimicrobial agents in crop production. The chapters PA, 1983. 1053 pages. dealing with chemical food preservatives and crop protec¬ tion present excellent information for the field sanitarian. Disinfection, Steriliz ttion and Preservation, edited by Reviewing these chapters would help refresh the reader’s Seymour R. Block, Ph.D., is a third edition of the classic memory on many preservation and antimicrobial agent text first published in 1968. The book is one of the best concepts. texts written dealing with the subjects of disinfection, Part five discusses the mode of action of disinfectants sterilization and preservation available today. Block has and presents information on principles of antimicrobial put together information submitted by himself and 57 activity, principles of thermal destruction of microor¬ other renowned scientists from the United States, Europe ganisms, and finally on physical factors influencing the and Australia dealing with the subject. The text is divided activity of antimicrobial agents. into seven sections totaling 51 chapters and 1053 pages. Part six deals with miscellaneous topics which include Reference sections are included at the end of each chapter regulation of disinfectants in the United States, facilities which totally provide thousands of references for anyone for control of microbial agents, definition of terms, his¬ wanting to know more about the subject matter presented. torical review, and finally a business and marketing over¬ The first part of this book deals with chemical and view of antimicrobial agents. physical sterilization. A discussion of subjects including The last part of the text deals with methods of testing sterilization by heat, filtration, ultraviolet irradiation, and for effectiveness of disinfectants. Information is presented ionizing irradiation is presented. Sterilization using on methods of testing for sterility, methods of testing dis¬ glutaraldehyde, ethylene oxide and other gasses is also infectants, antiseptics, sanitizers and bacteriostatic sub¬ examined. stances, virucides, fungicides, and finally, methods of Part two of the text discusses antiseptics and disinfec¬ testing protozoacides and anthelimintics. tants by chemical type. Information is presented on A large index at the end of the book allows for easy chlorine and chlorine compounds, iodine and iodine com¬ page identification of topic areas of interest. pounds, phenolic compounds, alcohols, hydrogen This book is an excellent reference text for any practic¬ peroxide, chloihexidine, and nitrogen compounds. Also, ing sanitarian, teacher, or beginning student. Block is a surface active agents including quaternary ammonium renowned authority on disinfection and sterilization and compounds, acid-anionic compounds and amphoteric has done a masterful job of editing information presented compounds are reviewed. Mercurials, silver, and other by the contributors to the book. heavy metals are discussed. The second section deals with antiseptics and disinfectants by type of microor¬ Vay A. Rodman, Dr.P.H. ganisms. Information is presented on pseudomonas, con¬ East Tennessee State University trol of tuberculosis, viral inactivation, fungistatic and fun¬ Department of Environmental Health gicidal compounds, and finally, antiprotozoan and anti- Box 22960 A helmintic compounds. Johnson City, Tennessee 37614-0002

490 DAIRY AND FOOD SANITATIONIDECENfBES. 1984 DAIRY & FOOD SANITATION VOLUME 4 AUTHORS INDEX

A _ G _ ALVAREZ, R.J., book review, 275, 276, 488; spice quality, 380; GILLESPIE, R.W., institutional feeding concepts, 302. plastic vs. metal containers in protecting spices, 400; plastic GINN, R.E., determining viable bacteria counts in raw milk, 402. packaging for spices, 464. GRAVANI, R.B., video tape training, 216; audio visual training ATHERTON, H.V., regulating goat milk production, 128. aids, 404. GREER, G.G., psychrotrophic bacteriophages for beef spoilage B _ bacteria, 402. BANDLER, D.K., dairy plant fieldmen and their work, 400; can mandatory milk dating be replaced, 400. H _—- BARNARD, S.E., bacterial quality of milk, 93; flavor of store milk, HANEY, R.L, research with bacteria, 174. 176; from dairy specialist to producer, 403. HANKIN, L, ice cream quality in Connecticut, 306. BASSETTE, R., mandatory dating of milk, 376. HANNA, G., (see Hankin, 306). BINDER, J.M., (see Alvarez, 380, 400, 464). HARMON, R.J., coliform mastitis, 4. BLASER, M., Campylobacter in food, 405; Campylobacter and HAUSCHILD, A., modified-atmosphere packaged foods, 404. protection of water supplies, 405. HUNTER, A.C., hygienic aspects of goat milk production, 212. BLOM, K., bulk food merchandising, 405. BODMAN, G.R., (see Wallen, 88; 256). J_ BORER, D.J., (see Wallen, 88; 256). JAMES, S.L, (see Wallen, 88; 256). BOTELLO, O.H., (see Pelton, 466). JOHNSON, C.W., milkfat test result variations, 420. BOUCHARD, C., (see Richard, 403). JOHNSTON, LG., effective farm inspection programs, 404. BRAZIS, A.R., letter to the editor, 97; presidential address, 436. JOZON, P., modified atmosphere packaged foods in industry, 404. BUESCHKENS, D., (see Clark, 401). BULLERMAN, LB., inhibition of ochratoxin by sorbate, 400; (see K ---- Lampila, 90). KAHN, P., (see Firstenberg-Eden, 401). KELLER, V., (see Knote, 402). C _ KLEYN, D.H., cheese safety tests, 426. CALDERON, C., (see Collins-Thompson, 401). KNOTE, C.E., the Maj-lk-6ox mouse station baiting system, 402. CERTIFIED COLOR MANUFACTURER S ASSN., history of food KNOTE, E.A., (see Knote, 402). colors, 131. KRAFT, A.A., MAP microbiology of meats and poultry, 406. CHOJNACKI, T., letter to the editor, 96. KUBIK, O.J., (see Wallen, 88; 256). CHRISTEN, G.L, (see Frank, 401). KWAN, K.K., (see Skura, 403). CLARK, A.G., C. ye/un/ in hen’s eggs, 401. CLINGMAN, C.D., handling media concerns, 348. L ___ COLE, P.H., (see Wallen, 88; 256). LAMPILA, L.E., beta-carotene in food, 90. COI EMAN, W.W., what can be done about low farm scores?, LEE, A.P., (see Pelton, 466). 405. UN, H.H., detection of mold in foods by HPLC, 402. COLLINS-THOMPSON, D.L., use of nisin in bacon, 401. LUCHTERHAND, C.K., letter to the editor, 23. COUSIN, M.A., (see Un, 402}. COX, N.A., letter to the editor, 96. M __ CRUICKSHANK, E.G., (see Hunter, 212). MARSHALL, R.T., calibrating instruments for mildat testing, 406; book review, 489. D _ MAXCY, R.B., book review, 117; (see Wallen, 95). DOYLE, M.P., hemorrhagic Escherichia coli, 405. MCCARRON, D.A., relationship of dietary salt and calcium to DRUCKER, B.J., human relations in inspections, 296. hypertension, 406. MCKELLAR, R.C., (see Skura, 403). E _ MHYR, A.N., letter to the editor, 96. EL-AHRAF, A., animal waste problems and management tech¬ MILLARD, V., reporting environmental data, 406. niques, 168. MOORE, E.L., lead free metal cans, 47. EMERY, H., microcomputer uses in sanitation programs, 7; book review, 408. N _ ERICKSON, E.D., (See Wallen, 88; 256). NITZEL, D.D., (see Wallen, 88).

F_ 0_ FARBER, J.M., bacterial recovery in membrane filters, 401. OWEN, F.G., (see Wallen, 88; 256). FARQUHAR, J.W., use of time/temperature monitors in foodser- vice, 404. P _ FIRSTENBERG-EDEN, R., impedimetric coliform estimation in PACKARD, V.S., component milk pricing plans, 336; (see Ginn, dairy products, 401. 402). FOLEY, J.L, (see Barnard, 176). PALUMBO, S.A., Staphylococcus aureus in foods, 9. FOLWELL, W.H., (see Barnard, 403). PELTON, D.A., waterborne illness outbreak, 466. FOURON, Y., analytical methods for the food industry, 404. PENNINGER, H.K., effectiveness of food service managerial cer¬ FOX, T.L, (see Ginn, 402). tification, 260. FRANK, J.F., quality evaluation of fluoridated milk, 401. PETERKIN, P.I., S. aureus enumeration on membrane filters, 403.

DAIRY AND FOOD SANITATIONIDECEiAVER. 1984 ^91 1

PFLUG, I.J., book review, 408. dairy quality, 26, 67, 114, 152, 189, 229, 281, 318, 356, 398, PICHARD, B., effect of gasses on microbial enzyme activity in 482 meats, 403. flavor of store milk, 176 PUTMAN, C.E., (see Barnard, 93). fluid milk quality, 95 ice cream quality in Connecticut, 306 R_ industry research support, 44 REEDER, J.H., how to improve farm scores, 406. mandatory dating of milk, 376 RICE, D., (see Wallen, 88; 256). milkfat test result variations, 420 RICHARDSON, G.H., present and future of SMEDP, 407. national mastitis council column, 27, 61, 113, 153, 190, 230, RODMAN, V.A., book review, 117, 118, 275, 490; (see Penninger, 283, 319, 357, 399, 433 260). operation of milking equipment, 52 producing milk with a low bacteria count, 256 S _ the U.S. in the IDF, 133 SALEH, R., (see El-Ahraf, 168). Food SCHIEMANN, D.A., emerging food pathogens: Yersinia en- beta-carotene, 90 terocotitica, 407. colorings for foods, 131 SHARPE, A.N., (see Farber, 401; Peterkin, 403). facts for the sanitarian, 24, 65, 112, 151, 187, 227, 279, 316, SHAW, J.E., (see Drucker, 296). 354, 392, 432, 480 SIMARD, R.E., (see Pichard, 403). institutional feeding, 302 SKURA, B.J., raw milk storage under gases and effect of addition Staphylococcus aureus, 9 of raw milk, 403. SMITH, D.E., book review, 118. Food Industry SMITH, J.L, (see Palumbo, 9). food service managerial certification, 260 SMITH, K.C., letter to the editor, 186. lead free metal cans, 47 STEEVENS, B.J., operation of milking equipment, 52. plastic packaging for spices, 464 spice quality, 380 T _ Goat Milk TODD, E.C.D., costs resulting from foodbome disease in foodser- hygienic aspects of production, 212 vice establishments, 403. regulating production and processing, 128 Human Relations U _ in inspections, 296 USBORNE, R., (see Collins-Thompson, 401). lAMFES 71st annual meeting report, 440 V _ affiliate officers, 71,195, 325, 486 VAN SISE, M.L., (see Firstenberg-Eden, 401). affiliate news Califomia,69 Florida, 284 WAINESS, H., the U.S. in the IDF, 133. Illinois, 69 WALKER, H.W., book review, 276. Iowa, 284 WALLEN, S.E., preventing adulteration of milk by water, 88; fluid Kansas, 231 mik quality, 95; producing milk with a low bacteria count, 256; Kentucky, 231 (see Lampila, 90). Ohio, 231 WEHR, H.M., pesticides and industrial chemicals in foods, 407. Ontario, 154 WHITE, J.M., industry research support, 44. Pennsylvania, 154, 321 WILLIS, W.V., (see El-Ahraf, 168). South Dakota, 28, 321 WOLFF, E.T., (see Bandler, 400). Wisconsin, 28, 231, 484 WOOD, D., (see Collins-Thompson, 401). Wyoming, 484 annual meeting abstracts, 400 Z _ book reviews, 117,118, 275, 276, 408, 488 ZEE, JA, (see Pichard, 403). committees and chairpeople, 411 ZINDUUS, J., (see Firstenberg-Eden, 401). letter to the editor, 23, 96, 97,186 past award winners, 35 presidential address, 436 presidential perspective, 1 SUBJECT INDEX proposed constitution changes, 221 Media Animal Waste handling media conerns, 348 problems and management techniques, 168 Research Computerization with bacteria, 174 sanitation programs, 7 Training Dairy Industry by video tape, 216 adulteration of milk, 88 Water Duality bacterial quality of milk, 93 waterborne illness outbreak, 466 cheese safety tests, 426 3-A colifbrm mastitis, 4 standards, 196, 198, 233, 240 component milk pricing plans, 336 symbol holders list, 78, 358

492 DAIRY AND FOOD SA/V/TAT/ON/DECEMBER 1984 Abstracts of papers in the December Journal of Food Pro¬ tection

To receive the Journal of Food Protection in its entirety each month call 515-232-6699, ext. A.

Method to Rapidly Enumerate Salmonella on Chkken Car¬ Campylobacter jejuni and Campylobacter coti Prodnctioa of casses, S. G. Hawa, G. J. Morrison and G. H. Fleet, School a Cytotonk Toxin Immnnologically Similar to Cholera of Food Technology, University of New South Wales, P.O. Toxin, Barbara A. McCaidell, Joseph M. Madden and Eileen Box 1, Kensington, New South Wales, Australia 2033 C. Lee, Division of Microbiology, Food and Drug Administra¬ J. Food Prot. 47:932-936 tion, Washington, D.C. 20204, and Department of Biology, The Catholic University of America, Washington, D.C. 20064 J. Food Prot. 47:943-949

A method for rapid enumeration of Salmonella on chicken carcasses was developed. Carcass rinses were centrifuged to sediment and concentrate Salmonella and other microbial cells. After washing and resuspending the pelleted cells to 1.0 ml. Salmonella was selectively isolated and differentiated from An enzyme-linked immunosorbent assay (ELISA) based on other species by plating onto newly devel(^>ed dulcitol bile binding to cholera toxin (CT) antibody was used to screen cell- novobiocin agar. Rapid lysine decarboxylase and ONPG tests free supernatant fluids from 11 strains of Campylobacter jejuni were developed for biochemical confirmation of presumptive and one strain of Campylobacter coli. Positive results for seven Salmonella colonies. Fully confirmed Salmonella counts were of the eight clinical isolates as well as for one animal and one obtained within 48 h. The new method gave Salmonella counts food isolate suggested that these strains produced an extracellu¬ and detection rates that were significantly higher than those lar factor immunologically similar to CT. An affinity column found by conventional enrichment, plating procedures. (packed with Sepharose 4B conjugated to purified anti-CT IgG via cyanogen bromide) was used to separate the extracellular factor from cell-free supernatant fluids. Both unconcentratcd supernatant fluids and affinity-purified material caused rounding in a Y-1 mouse adrenal cell assay, suggesting that the factor was a cytotonic toxin. Rounding of Y-1 cells caused by cell- free supernatant fluids, affinity-purified toxin or CT was neut¬ ralized by preincubation with CT or Campylobacter cytotonic Three Systems for Biochemical Characterization of L4m;- toxin (CCT) antiserum. CCT and CT showed a reaction of par¬ tobacilli Associated with Meat Spoilage, B. H. Lee and R. tial identity by gel immunodiffusion, using IgG from CT anti¬ E. Simard, Research Station, Agriculture Canada, St-Jean-sur- serum. Sodium dodecyl sulfate polyacrylamide gel elec¬ Richelieu, Quebec, Canada J3B 6Z8 and Ddpartement de Sci¬ trophoresis (SDS PAGE) of purified CXTT produced one band ences et Technologie des Aliments et Centre de Recherche en at 70,(X)0 daltons. Cell-free coiKentrates were positive in the Nutrition, University Laval, Quebec City, Quebec, Canada GIK rabbit skin permeability test and caused fluid accumulation in 7P4 rabbit ileal loops. However, cell-free supernatant fluids and J. Food Prot. 47:937-942 concentrates heated at 90°C for IS min and tested by the suckl¬ ing mouse assay produced no fluid accumulation in the intes¬ tines of mice.

Three methods (APIZYM, Minitek and VPl systems) were compared for their ability to characterize some of lactobacillus isolates from anaerobically spoiled meats. Nineteen authentic lactobacillus cultures obtained from various sources were also compared. Greening spoilage isolates from frankfurters were identified as Lactobacillus viridescens by the APIZYM and Minitek tests. Lactobacillus isolates from spoiled veal were Critical Control Points of Hospital Foodservice Operations, identified as Lactobacillus plantarum by one of the three Frank L. Bryan and Jeanette B. Lyon, U.S. Department of methods. Other isolates which could not be assigned to a Health and Human Services, Public Health Service, Centers for generic level appeared to be atypical streptobacteria or betabac- Disease Control, Atlanta, Georgia 30333 and Maryland State teria. Except for some disagreement in the identity of lac- Department of Health and Mental Hygiene, Baltimore, Mary¬ tobacilli among the three systems, they proved useful in distin¬ land 21201 guishing between the different lactobacilli. J. Food Prot. 47:950-963 >

DAIRY AND FOOD SANITATIONIDECEMBBR 1984 493

T Hazard analyses were made of hospital dietary cook/freeze, Tissue Iodine in Sheep Fed Diets Containing cook/chill, assemble/serve, and cook/hold-hot operations. These Ethylenediamine Dihydriodide, David D. Wagner, Bruce D. analyses consisted of measuring temperatures of foods during Bradley, Norris E. Alderson and Marian L. Schutz, Center for thawing, cooking, hot-holding, chilling, transporting foods to Veterinary Medicine, Food and Drug Administration, Beltsville, hospital units, reheating, and delivery to patients and observing Maryland 2070S food-handling activities for sources and nrades of contamina¬ J. Food Prot. 47:968-970 tion. Identified critical control points in the cook/fieeze and cook/chill operations were cooking, cooling, and handling after cooking; in the assemble/serve operation was the incoming foods, and in the cook/hold-hot operation was cooking and hot- holding. No hazards were observed during thawing. Foods were Twenty-four male lambs, produced by crossing commercial usually cooked to temperatures that would have killed vegeta¬ blackfaced ewes with purebred Suffolk rams and averaging 40.1 tive forms of foodbome pathogens. Either the periods of hot- kg body wt., were fed one of two ethylenediamine dihydriodide holding were short or the temperatures were high enough to (EDDI)-supplemented diets. A total of eight pens (four pens preclude multiplication of these bacteria. Cooling of foods of per treatment) containing three animals each were assigned at similar kind, size, and weight was much more rapid in a rapid- random to the two diets. Dietary treatments consisted of a basal chill refrigerator than in walk-in refngerators. In the cook/hold- diet containing 0.79 |^m I as EDDI and EDDI-supplemented hot operations, temperatures of foods continued to decrease in diets providing an additional 12 mg of EDDI/head/d. The diets spite of attempts to keep them hot by placing heated metal pel¬ were fed for 42 d, after which the animals were slaughtered lets under plates and covering the dished-up meal in covered and various tissues collected for I analysis. k

Survey for Clostridium botulinum in Nine Selected Can¬ An indirect enzyme-linked immunosorbent assay (ELISA) neries, Mitzi L. Kibler, Warren E. Anderson and Sandy L. which can detect 0.2 to I ng of T-2 toxin per ml in urine, Wells, Michigan Fruit Canners, P.O. Box 68, Benton Harbor, serum and milk was developed. T-2 hemisuccinate was conju¬ Michigan 49022; Curtice Bums, Inc., 1 Lincoln First Square, gated to polylysine which was then coated to a microtiter plate P.O. Box 681, Rochester, New Yoric 14603 and Comstock and incubated with rabbit anti-T-2 antibody and sample extract. Foods, P.O. Box 670, Rochester, New York 14602 The amount of anti-T-2 antibody bound to the plate was then J. Food Prot. 47:971-974 determined by reaction with goat anti-rabbit IgG-peroxidase complex and by subsequent reaction with the substrate. Samples spiked with T-2 toxin were subjected to a simple cleanup proce¬ dure by passing them through a reversed-phase Sep-Pak catridge (C|(). The recoveries of tritiated T-2 toxin added to the urine, serum and milk samples were between 71 to 90% after the cleanup step. In the ELISA, significant interference was ob¬ served when more than S p.1 of sample, without cleanup treat¬ Nine canneries and eight labeling operations, located across ment, were used in each analysis. After cleanup, extracts equi¬ the United States, were surveyed for mesophilic anaerobic valent to SO p.1 of serum, urine or milk per well did not sig¬ spores including Clostridium botulinum. Particular attention was nificantly interfere with the assay. The recoveries of T-2 toxin given to processing and cooling water, surfaces of processing added to serum (I to 10 ng/ml), urine (0.2 to 10 ng/ml) and equipment, and post-processing can handling operations. Of the milk (0.2 to 10 ng/ml) after cleanup treatment as determined 571 samples that were cultured, about 33% yielded viable by the indirect ELISA were found to be 51 to 82%, 73 to 82% spores of mesophilic anaerobic bacteria. None, however, con¬ and 80 to 83%, respectively. tained C. botulinum.

494 DAIRY AND FOOD SANITATION/DECEMBER 1984 Restructured Beef Steaks Manufactured Using Carbon Analysis of the M^jor Altemaria Toxins, John E. Schade and Dioxide, Oxygen and Carbon Monoxide Gas, D. L. A. Douglas King, Jr., Western Regional Research Onter, Ag¬ Huffman, N. R. Ottaviano, J. C. Cordray, W. R. Jones and ricultural Research Service, U.S. Department of Agriculture, C. F. Ande, Department of Animal and Dairy Sciences, Berkeley, California 94710 Alabama Agricultural Experiment Station, Auburn University, J. Food Prot. 47:978-995 Auburn, Alabama 36849 J. Food Prot. 47:975-977

Some physical and chemical properties of 40 secondary Restructured beef steaks were manufactured from boneless, metabolites produced by Altemaria are tabulated along with lit¬ tenderized USDA Utility inside cow rounds (semimembranosus) erature references. Analytical methodology for three of the sev¬ and USDA Choice beef plates which were treated with oxygen, eral classes of these potential toxins is reviewed in depth, be¬ carbon dioxide or a combination of carbon monoxide and nitro¬ cause compounds in these classes are produced in relatively gen gas during the mixing stage of the manufacturing process. large amounts by irumy Altemaria and/or are apparently very Treatments were preformulated to 15% fat and mixed feu 15 toxic or mutagenic. Tenuazonic acid, alternariol and alternariol min during which time the various gas atmospheres were incor¬ monomethyl ether represent the major toxins in terms of both porated into the mixer. All treatments received 2% water and quantity produced and toxicity. The altertoxins, although pro¬ 0.75% sodium chloride during the mixing cycle. Proximate duced in very small amounts, are included because of their afh analysis, objective and subjective color, mechanical shear and parent toxicity/mutagencity. Published methods used to isolate binding strength were examined. Gaseous treatments had no ef¬ and purify or analyze these important toxins are grouped for fect (P>0.05) on moisture, fat or protein percentages. Carbon comparison according to similarities in extraction, isolation and monoxide (10.01% carbon monoxide mixed with nitrogen) analysis. Methods used for quantitative atuilysis are separated treatment increased Hunter “a” and “b” and reflectance (685 from those used pritruuily for preparation and purification. Pub¬ nm) values. Oxygen treatment had no effect (P>0.05) on lished detection limits and recoveries are compared. Analytical Hunter “L”, "a” or “b” values or reflectance (685 nm) needs and prospects are discussed. values. Carbon dioxide decreased (P<0.05) both Hunter “b" and reflectance (685 nm) values. Subjective scores indicated more discoloration (P<0.05) for the carbon dioxide treatment than the carbon monoxide or oxygen treatments, but none of the treatment groups was different from the control. Shear (Kramer) and binding (Instron) values were unaffected (P>0.05) by the treatments.

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498 DAIRY AND FOOD SANITATIONtUECENKES. 1984 1985 February 17-19, lOTH WINTER INTER¬ State University. For more informatioa con¬ NATIONAL FANCY FOOD & CONFEC¬ tact: John LindattxxMl, Department of Food January 3-5, MILLING FOR CEREAL TION SHOW, to be held at the Los Angeles Science and Nutrition, 2121 Fyffe Road, The CHEMISTS SHORT COURSE, to be held at Convention Center, Los Angeles, CA. For Ohio State University, Columbus, OH 43210- Kansas State University, Manhattan, KS. For show information contact: Pat Dolson, Man¬ 1009. more information and registration form con¬ ager, IFFCS, P.O. Box 3833, Stamford, CT March 26-27, WESTERN FOOT INDUS¬ tact: Dotty Ginsburg, AACC Short Course Co¬ 06905. 203-964-0000. For industry informa¬ TRY CONFERENCE, to be held at Freeborn ordinator, 3340 Pilot Knob Road, St. Paul, tion contact: Jean FrartK, Executive Director, Hall, University of California, Davis. CA. For MN SS121. 612-454-7250. Deadline for regis¬ NASFT, Suite 1606, 215 Park Ave. South, more information contact Shirley Rexroat, tration is Dec. 12, 1984. New York, NY 10003. 800-255-2502 or 212- 916-752-2191, or Bob Peari, 916-752-0980. January 7-11, TECHNOLOGY OF BAK¬ 505-1770. April 14-17, 66TH DHSA ANNUAL CON¬ ERY PRODUCTION SEMINAR, to be held February 25-27, THE LAW AND THE FERENCE, Marriott's Marco Beach Resort, at the Anrerican Institute of Baking, Manhat¬ FOOD INDUSTRY, a course to be held at UC Marco Island, FL. For more information con¬ tan, KS. For more information contact: Mrs. Davis, CA. For more information call: 916- tact: Bruce L. D’Agostitm, Director, Public Donna Mosburg, Registrar, American Institute 752-6021. Relations, Dairy and Food Industries Supply of Baking, 1213 Bakers Way, Manhattan, KS February 26-27, IITH ANNUAL ABC RE¬ Assoc., ItK., 6245 Executive Boulevard, 66502. 913-537-4750. SEARCH CORPORATION TECHNICAL Rockville, MD 20852-3938. 301-984-1444, January 14-25, BAKING FOR ALLIED SEMINAR. For more information contact: Telex: 908706. AND NON-PRODUCTION PERSONNEL, to Sara Jo Atwell, Administrative \ssistant, ABC April 14-18, INTERNATIONAL POOD be held at the American Institute of Baking, Research Corporation, P.O. Box 1557, FAIR OF SCANDINAVIA - TEMA 85. the Manhattan, KS. For more information contact: Gainesville, FL 32607. 904-372-0436. 8th intematioiud fair for food and beverages, Mrs. Donna Mosburg, Registrar, American In¬ March 6-7, SECOND ANNUAL CHEESE held together with the 5th international hotel, stitute of Baking, 1213 Bakers Way, Manhat¬ RESEARCH AND TECHNOLOGY CON¬ restaurant and catering fair. For more informa¬ tan, KS 66502. FERENCE, to be held at the Sheraton Inn and tion contact: Leslie Christensen, General Man¬ January 28-31, BASIC FOOD PROCESS¬ Conference Center, Madison, WI. For mote ager, Bella Center A/S, Center Boulevard, ING SANITATION, to be held in Manhattan, ’nformation contact: Norman F. Olson, Walter DK-2300 Kobenhavn, Denmark. KS. For more information contact: Shirley V. Price Cheese Research Institute, Depart¬ April 15-16, ADVANCED PEST CON¬ Grunder, American Institute of Baking, 1213 ment of Food Science, University of Wiscon- TROL, to be held in Manhattan, KS. For Bakers Way, Manhattan, KS 66502. 913-537- sin-Madison, Madison, WI 53706. 608-263- more information corttact: Shirley Grunder, 4750. 2001. American Institute of Baking, 1213 Bakers January 29-30, ENERGY MANAGEMENT Match 11-12, PRINCIPLES OF SANITA¬ Way. Manhattan, KS 66502. 913-537-4750. IN DAIRY HIOCESSING WORKSHOP, to TION FOR WAREHOUSEMEN, to be held in April 15-19, STATISTICAL QUALITY be held in the Agricultural Research Bldg., Manhattan, KS. For more information contact: CONTROL SHORT COURSES - STATISTI¬ Purdue University, West Lafayette, IN. For Shirley Grunder, American Institute of Bak¬ CAL METHODS APPLIED TO PRODUC¬ more information contact: James V. Cham¬ ing, 1213 Bakers Way, Manhattan, KS 66502. TIVITY IMPROVEMENT AND QUALITY bers, Food Science Department, Smith Hall, 913-537-4750. CONTROL - FOR THE FOOT PROCESSING Purdue University, West Lafayette, IN 47907. March 13-15, FOOD IRRADIATION UP¬ INDUSTRY, to be held at the University of 317-494-8279. DATE, to be held at the UC Davis Faculty California, Davis. For more informatioo con¬ February 4-8, MILK MANUFACTURING Club, Old Davis Road, UC Davis, CA. For tact: Robert C. Pearl, Food Science ft Tech¬ SHORT COURSE, North Carolina State Uni¬ more information, or to eiuoll, contact: Jim nology Dept., University of California, Davis, versity. For ntore information contact: John Lapsley at 916-752-6021. CA 95616. 916-752-0980. Rushing, 919-737-2956, or Bruce Winston, Match 17-20, AMERICAN CULTURED May 6-7, MOLD MONITORING AND 919-737-2261. DAIRY PRODUCTS INSTITUTE ANNUAL CONTROLS SPECIAL COURSE, to ue held February 5-6, FOOD PROCESSORS SANI¬ MEETING AND CONFERENCE/KULTURES in Manhattan, KS. For tixire information cart- TATION WORKSHOP, to be held at Mission AND KURDS KUNIC/NATIONAL CUL¬ tact: Shirley Grander, American Institute of De Oro, Santa Nella, CA. For more informa¬ TURED PRODUCT EVALUATION SES¬ Baking, 1213 Bakers Way, Manhattan, KS tion contact: Bob Pearl, 916-752-0980. SIONS, to be held at the Opryland Hotel, 66502. 913-537-4750. February 13-14, DAIRY AND FOOD IN¬ Nashville, TN. For iruMe information contact: May 8-10, SOUTH DAKOTA ENVIRON¬ DUSTRY CONFERENCE, The Ohio State C. Bronson Lane, ACDPI, P.O. Box 7813, MENTAL HEALTH ASSOCIATION meetii^. University. For more information contact: John Orlando, FL 32854. To be held in Speatfish, South Dakota. For Lindanxxxl, Department of Food Science and Match 20, INDIANA DAIRY INDUSTRY more information contact: Cathy Meyer. Presi¬ Nutrition, 2121 Fyffe Road, The Ohio State CONFERENCE, to be held at Stewart Center, dent S.D.E.H.A.. PO Box 903, MitcheU. SD University, Columbus, OH 43210-1009. Purdue University, West Lafayette, IN. For 57301. 605-996-6452. February 14-15, MEAT PROCESSING more information contact: James V. Cham¬ May 13-16, ASEPTIC PROCE.SSING AND CONFERENCE, to be held at the San Fran¬ bers, Food Science Department, Smith Hall, PACKAGING WORKSHOP, to be held at cisco Hilton, San Fratreisco, CA. For more in¬ Purdue University, West Lafayette, IN 47907. Purdue University, West Lafayette, IN. For formation contact: Shirley Rexroat or Wade 317-494-8279. more information contact: James V. Cham¬ Brant, 916-752-2191. March 25-27, PRINCIPLES OF QUALITY bers, Food Science Department, Smith Hall, February 15-17, NATIONAL MASTITIS ASSURANCE, to be held in Manhattan, KS. Purdue University, West Lafayette, IN 47907. COUNCIL ANNUAL MEETING, to be held For more information contact: Shirley Grun¬ 317-494-8279. at the Frontier Hotel, Las Vegas, NV. For der, American Institute of Baking, 1213 Bak¬ May 14-16, CONFERENCE ON INFANT more information and registration materials ers Way, Manhattan, KS 66502. 913-537- FORMULA, to be held at the Sheraton Beach contact: John Adams, National Mastitis Coun¬ 4750. Inn ft Conference Center, Virginia Beach, cil, 1840 Wilson Blvd., Arlington, VA 22201. March 25-29, MID-WEST WORKSHOP IN VA. For more informatioa contact: Dr. Janres 703-243-8268. MILK AND FOOD SANITATION, The Ohio T. Tanner, Food ft Drug Administration,

DAIRY AND FOOD SANITATION/DECEMBER 1984 499 HFF-266, 200 C Street S.W.. Washington, August 4-8, lAMFES ANNUAL MEETH October 21-25, 69TH ANNUAL SESSIONS DC 20204. 202-472-5364. ING, to be held at the Hyatt Regency, OF THE INTERNATIONAL DAIRY FEDER¬ May 20-23, FOODANZA ‘85, joint conven¬ Nashville, TN. For more information contact; ATION, to be held in Auckland, New Zea¬ tion of the Australian and New Zealand Insti¬ Kathy R. Hathaway, lAMFES, Inc., P.O. Box land. For more information contact: H. Wai- tutes of Food Science and Technology. To be 701, Ames, lA 50010. 515-232-6699. ness. Secretary, U.S. National Committee of held at the University of Canterbury, Christ¬ August 25-30, 9TII SYMPOSIUM OF the IDF (USNAC), 464 Central Avenue, church, New Zealand. For mote information WAVFH. The World Association of Veteri¬ Northfield, IL 60093. 312-446-2402. contact D. R. Hayes, Convention Secretary, nary Food Hygienists (WAVFH) will hold October 28-30, PCO RECERTIFICATION, 394-410 Blenheim Road, PO Box 6010, their 9th Symposium in Budapest, Hungary. to be held in Manhattan, KS. For more infor- Christchurch, New Zealand. For more information contact: 9th WAVFH irution contact: Shirley Grunder, American In¬ May 21-23, INTERNATIONAL DAIRY Symposium, Organizing Corrunitee, Mester u. stitute of Baking, 1213 Bakers Way, Manhat¬ FEDERATION SEMINAR, Progress in the 81, H-1453 Budapest Pf 13, Hungary. tan, KS 66502. 913-537-4750. Control of Bovine Mastitis, to be held at Bun- September 9-12, ASEPTIC PROCESSING desanstalt fiir Milchforschung, D-2300 Kiel, AND PACKAGING OF FOODS, sponsored 1986 FRG. For tiMte information contact: Prof. Dr. by The International Union of Food Science W. Heeschen, Bundesanstalt fiir Mil¬ and Technology Food Working Party of the April 14-18, FRUrr AND FRUIT TECH¬ chforschung, Institut fiir Hygiene, Hermann- European Federation of (Themical Engineering, NOLOGY RESEARCH INSTITUTE INTER¬ Weigmann-Strabe I, P.O. Box 1649, D-2300 to be held in Tylosand, Sweden. For more in¬ NATIONAL CONFERENCE to be held at the Kiel / FRG. Telephone: (0431) 609-392 or formation contact: Arm-Britt Madsen, Kurssek- CSIR Conference Centre, South Africa. For 609-1. Telex: 292966. retariatet, Lund Institute of Technology, P.O. more information contact: Symposium Sec¬ May 24, DRSA INTERNATIONAL Box 118, S-221 00 Lund, Sweden. retariat S.341, CSIR, P.O. Box 395, Pretoria TRADE SEMINAR, to be held at the Key September 30-October 2, ADVANCED 0001, South Africa. Telephone: 012 869211 x Bridge Marriott, Washington, D.C. For more SANITATION PROGRAM, to be held in 2063. Telex: 3-630 SA. information contact: Bruce L. D’Agostino, Di¬ Chicago, IL. For more information contact: May 26-31, 2ND WORLD CONGRESS rector, Public Relations, Dairy and Food In¬ Shirley Grunder, American Institute of Bak¬ FCXJDBORNE INFECTHONS AND INTOXI¬ dustries Supply Assoc., Inc., 6245 Executive ing, 1213 Bakers Way, Manhattan, KS 66502. CATIONS will take place in Berlin (West) at Boulevard, Rockville, MD 20852-3938. 301- 913-537-4750. the International Congross Centre (ICQ. For 984-1444, Telex; 908706. October 1-3, STORAGE LIVES OF CHIL¬ mote information coi.'.ict: FAO/WHO Col¬ June 17-20, BASIC FOOD PLANT LED AND FROZEN HSH AND FISH laborating Centre for Research and Training in MICROBIOLOGY, to be held in Manhattan, PRODUCiS, to be held at The Conference Food Hygiene and Zoonoses, Institute of Vet¬ KS For more information contact: Shirley Ontre, University of Aberdeen, Aberdeen, erinary Medicine (Robert von Ostertag-Insti- Grunder, American Institute of Baking, 1213 Scodand. For more information contact: IIR tute), Thielallee 88-92, D-1000 Berlin 33. Bakers Way, Manhattan, KS 66502. 913-537- Conference Organiser, Tony Research Station, June 29-July 2, 29TH CONFERENCE OF 4750. PO Box 31, 135 Abbey Road, Aberdeen AB9 THE CANADIAN INSnTLTE OF FOOD June 23-26, CANADIAN INSTITUTE OF 8DG, UK. SCIENCE AND TECHNOUKjY, to be held FOOD SCIENCE AND TECHNOLOGY October 5-9, DFISA FOOD & DAIRY in Calgary, Alberta, Canada. For more infor¬ 28TH ANNUAL CONFERENCE, to be held EXPO ‘85, to be held at the Georgia World mation contact: Terry SmyrI, Pi,.D., Alberta at the Royal York Hotel, Toronto, Ontario, (Egress Center, Atlanta, GA. For more in¬ Horticultural Research Center, Brooks, Al- Canada. For tiHue information contact: Mr. formation contact: Bruce L. D’Agostino, Di¬ beita, Canada, TOJ OJO. 403-362-3391. Bill Munns, Conference Chairman, Canada rector, Public Relations, Dairy and Food In¬ August 3-7, lAMFES ANNTJAL MEETING Packers Inc., 95 St. Oair Avenue W., To¬ dustries Supply Assoc., Inc., 6245 Executive to be held at the Radisson South, Minneapolis, ronto, Ontario M4V 1P2, CTanada. 416-766- Boulevard, Rockville, MD 20852-3938. 301- MN. For more information contact: Kathy R. 4311. 984-1444, Telex; 908706. Hathaway, lAMFES, Inc., P.O. Box 701, Ames, lA 50010. 515-232-6699._

your International Staff on a normal day. (Actually dressed in the Halloween spirit!) Left to right, Suzanne Trcka (punk). Amber Nordine (bag lady), Kate Wachtel (blue cow, inside joke), Kathy R. Hathaway (martian) and Kim Breault (clown).

500 ^’AIRY AND FOOD SANITATION/DECEMBER 1984 This is the place to be

Mail your copy or camera ready art work today to: i AM FES-Advertising P.O. Box 701 Dept. 2 AMES, lA 50010

Ad placed in both publications (same nxMith & copy) ADVERTISING RATES - Base Charge ADVERTISING RATES- Base Charge

Black & white rates 1 time 3 times 6 times 12 times Black & white rates 1 time 3 times 6 times 12 times Back Cover $524 $504 $479 $432 Back cover $787 $752 $718 $650 Inside Front Cover $510 $490 $468 $421 inside Back Cover $767 $732 $700 $634 Inside Back Cover $510 $490 $468 $421 Inside Front Cover $767 $732 $700 $634 One Page $455 $435 $416 $376 One page $684 $654 $625 $566 2/3 page $347 $327 $309 $277 2/3 page $519 $492 $464 $416 1/2 page $277 $257 $244 $215 1/2 page $458 $438 $418 $365 1/3 page $198 $188 $178 $160 1/3 page $297 $282 $268 $238 1/4 page $152 $146 $140 $120 1/4 page $229 $219 $209 $178 1/8 page $110 $101 $92 $80 1/8 page $166 $153 $139 $120

2 color: Add $85 per placement Classified ads: 200 per word 4 color: Add $275 per placement Agency commission: 15% Bleed: Add $55 to your base charge Invoices due upon receipt

MECHANICAL REQUIREMENTS CIRCULATION INFORMATION Full page 7" X 10" 2/3 page (horiz.) 7" x6%" 1/2 page (vert.) 3y4"x 10" 1/2 page (horiz.) 7" X 5" 1/3 page (horiz.) 7" x3%" Major Responsibilities 1/4 page (vert.) 3y4" x4y4" Milk/Food Quality Control.33% 1/8 page (horiz.) 3%"x2Yi" Managers.16% General Sanitation.21% Negatives or camera ready artwork preferred. Laboratory .16% Unless otherwise instructed, artwork and copy Teaching - Research .5% will be disposed of. Industry.7% Sales.2% Halftone: 133 line screen 100% Published monthly. Closing date for all ad¬ The circulation of the Journal is international vertising is the 1st of the month preceding and averages 3500 copies per month. Dairy issue, for example the Feb. issue deadline and Food Sanitation circulation averages 3000 is Jan. 1st. Publication issued 5th-10th of copies per month. each rrranth. THE NEW SURGE MILK TANK. IT TAKES A LOT MORE THAN OUR NAME TO MAKE IT A SURGE. . ? Ruilt-in spriiyballis) provitlf high-vrlocirv' (.

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The Suige ARC Coolit^ Tank is deigned for today s tern dauytnaa l^tfecan male your kIt is ei^r^ effidem.emaem. veiy easy to deaa and ei^ineered Wtor loi^. rcoMsmrlh dependaBe operatioa The gieamir^ wiiite, incredibly smoodi Polane more. . finish is as beautiful as it is practical. Call your Surge dealer today. Or write Babson Bros. Co.. 2100 Soutfi York Road. Oak Brodc SURGE Dlinc^ 60521.

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