JOURNAL OF MILK AND FOOD TECHNOLOGY Official Publication of the International Association of Milk Sanitarians (Association Organized 1911)

Office of Publication 374 Broadway, Albany, N. Y, Entered as second class mmatter atter at the Post Office at Albany, N. Y., MMarch arch 4, 1942, under the Act of March 3, 1879. Published bimonthly beginning with the January number. Subscription rate, $2.00 per volume. Single copy, SO cents.

(For complete Journal Information, see page 178)

CONTENTS Editorials Page No. Public Health Service Disease Outbreak Reports, 1945 ...... 125 Biological Technology ...... 129 “Regular” Health Department ...... 130 Abstracts of the Literature of Food and Sanitary Technology During 1946—Arthur S. Levine ...... 131 Studies of Coliform Organisms in Dairy Products—Leon Buchbinder and Edythe C. Alff ...... 137 Effect of Stabilizers on Frozen Cream—R. W. B ell...... 149 Measuring Sanitary Practices in Public Eating Establishments—Robert Anderson, C. W. Anderson, and N. O. Gunderson...... 158 Control Practices Used in Supervision of Vitamin D Milk by City and State Milk Sanitarians—K. G. Weckel, Chairman...... 167 Clean Babcock Test Bottles—Clare W. Rink...... 172 New Books and Other Publications...... 175

Information Concerning J o u r n a l o f M i l k a n d F o o d T e c h n o l o g y . ... 178 Affiliates of International Association of Milk Sanitarians...... 179 Officers of Associated Organizations...... 179 Coinmittees, International Association of Milk Sanitarians...... 181 Correspondence ...... 182 New Members ...... 185 “Doctor Jones” Says— ...... 188 Index to Advertisers ...... XIV ■ Copyright 1947, International Association of Milk Sanitarians VI A dvertisements Our Advertisement to Teachers of America!

The sure way to induce the children to include more milk solids with lunch!!

* D a r i ? R i c h TRADE MARK REG, U, S. PAT, OFF. CHOCOLATE FLAVORED DRINK •■'Is The Nation’s Fastest Seller! »»and our pledge to the Health Officers of America DARI-RICH is DOUBLE CHECKED for PURITY! . . . In the Laboratory In the Dairy Graduate chemists test every batch of To blend Dari-Rich dairy drink, most Dari-Rich Syrup to protect quality, dairies use milk containing not less purity, and freedom from contamina­ than 2 per cent butter fat. Stale milk cannot be used tion. The syrup is pasteurized; low because excess acid in milk bacteria count is maintained; and causes sharp separation of freedom from B Coli guaranteed. milk and syrup mixtures.

CHICAGO 10, ILL., 679 Orleans Street NEW YORK 18, N. Y„ 330 W. 42nd Street LOS ANGELES II, Cal., 4368 District Blvd.

When writing to advertisers, say you saw it in this Journal JOURNAL of MILK and FOOD TECHNOLOGY

Volume 10 May-June, 1947 Number 3

Editorials The opinions and ideas expressed in papers and editorials are those of the respective authors. The expressions of the Association are completely recorded in the transactions.

Public Health Service Disease Outbreak Reports, 1945

The following table presents an outline-picture of the totals recorded in the reports for 1945, and for the preceding two years insofar as the figures are immediately available to the writer.

N u m b e r o f O u t b r e a k s 1943 1944 1945 Milk and milk products 30 36 24 Possibly conveyed through milk * 5 5 Other foods 250 288 272 Possibly conveyed through other foods * 10 3 Water * * 20 Possibly conveyed through water * * 6 Undetermined vehicles * * 12 * Figures not immediately available. It is scarcely necessary to point out that such a tabulation has no statistical value. The recorded outbreaks represent an unknown and, possibly, small pro­ portion of those which probably have occurred. Of the 316 outbreaks recorded (excluding those in which vehicles were not determined) 276 were food poison­ ing, gastroenteritis or diarrhea. It would appear that in some areas little or no attention is given to such outbreaks. On the other hand, in at least one area from which relatively large numbers of outbreaks have been reported, the health department, as a matter of policy, has begun giving less time and atten­ tion to them. 126 E ditorials

The conclusion there was that, while valuable information had been gained from investigation of gastroenteritis outbreaks in the past, it had reached a point where too much time was being given to them, to the exclusion of other and more important activities. The present general policy in this area is to make detailed investigations of such outbreaks only when they are extensive or otherwise unusual. The figures lack statistical value because, in short, they are incomplete, not always highly accurate, and are subject to wide, artificial fluctuations. From the standpoint of general information, however, they have definite value. In the following discussion outbreaks conveyed through undetermined vehicles or “possibly conveyed” through specified vehicles are n ot1 considered. Space is limited and there are too many uncertainties.

W ater Outbreaks conveyed through water, being of least interest to milk and food sanitarians, will be touched upon only briefly. There were 20 outbreaks, of which New York State reported 11, the other 9 being divided between 7 states, 1 territory and the District of Columbia. Twelve were of gastroenteritis, 7 of typhoid fever. New York City headed the list with an outbreak of 30 cases of chemical “food poisoning” due to potassium thiocyanate having been put in a water-cooler by persons unknown.

, M i l k a n d M i l k P r o d u c t s Sixteen states and one territory reported a total of 24 outbreaks. The diseases occurring were diphtheria, 1 outbreak; septic sore throat, 3; typhoid fever, 3; undulant fever, 2; infectious hepatitis, 1; food poisoning or gastro­ enteritis, 14. Ten outbreaks were traced to raw milk, 6 to pasteurized milk, 6 to cheese, 1 to home-made ice cream and 1 to a dried milk preparation. Most readers will want to know “forthwith” about the 6 outbreaks traced to pasteurized milk. Five of them were of food poisoning or gastroenteritis. One of these, with 464 cases, was reported from Kansas, the organism noted being Pseudomonas aeruginosa (B . pyocyaneus, for short). It was attributed to “Improper pasteurization”. One of 300 cases which occurred at Phoenix, Ariz., was traced to staphylococcus udder infection and lack of refrigeration for 12 or more hours prior to pasteurization. This illustrates again the fact that pas­ teurization will not destroy the enterotoxin. The other three gastroenteritis outbreaks were reported from New York State. In one in a school and another in a summer camp the evidence pointed to contamination after delivery. No satisfactory explanation was found for an outbreak involving 13 children in a grade school. The milk, delivered and served in half-pint bottles, was found to be adequately pasteurized. There were no cases among others using milk from the same batch and (bottle) case. The sixth outbreak traced to pasteurized milk was one of about 60 cases of septic sore throat which occurred in a summer camp in New York State. The milk apparently was contaminated, after delivery, by a food-handler who was the first case. There were no cases among persons using the same milk elsewhere. Of particular interest is an outbreak of 14 cases of infectious hepatitis which occurred in Georgia and was believed to have been traced to raw milk. It is the first milkbome outbreak of this disease which has come to the attention of the writer. The circumstantial evidence, very clearly presented, points to the milk as the vehicle. J ournal of M il k and F ood T echnology 127

F o o d s O t h e r T h a n M i l k Twelve small outbreaks of botulism (including an “outbreak” of one case) head the list. California reported 9; Arizona, Utah and Ohio one each. With the exception of one in which home-cured ham was suspected, all were attributed to home-canned vegetables. Four outbreaks of trichinosis were recorded: 106, 84, 1 and 2 cases, respectively. The larger ones were traced to pork sausage. Of the 272 cases in this category, 233 were food poisoning, gastroenteritis, or diarrhea. Staphylococci were mentioned in connection with 104, salmonella in 20. The largest recorded outbreak was one of 1637 cases which occurred in an Illinois hospital and was attributed to Staphylococcus albus toxin in ham salad which had been inadequately refrigerated. Another of 400 cases reported from Chicago, was charged to creamed macaroni and cheese. It had been kept at room temperature after having been contaminated with staphylococci by food-handlers.

G e n e r a l C o m m e n t From time to· time outbreaks are reported which have resulted from con­ tamination of milk after delivery to. the consumers. We have reason to be par­ ticularly concerned when this happens in connection with pasteurized milk. We can be reasonably certain that some aggressive opponents of pasteurization will point to the outbreaks as due to pasteurized milk, omitting explanation of the' circumstances. This suggests the possible desirability of indicating clearly on the face of the reports that contamination occurred after delivery. Then there is the old question of terminology: food poisoning, gastroenteritis, and diarrhea. Gastroenteritis is the physical condition resulting from either food poisoning or infection transmitted through food. Couldn’t we, possibly, agree on one general classification: “food poisoning or infection” ? It would, at least, bring the outbreaks together under one head. Finally (another old question) : should one case of a disease be considered an outbreak ? The current report includes 8 such “outbreaks” : 1 of botulism, 1 of trichinosis, and- 6 of food poisoning or gastroenteritis. An “epidemic” is occurring, according to Webster, when “a large number” of people in a com­ munity are affected by a disease at the same time. The term “outbreak” has come to be used more or less synonymously but, as often interpreted, is appli­ cable when the number of perstms affected is less than “a large number”. Neither term is designed to apply to a single case. Epidemiologically, when we are dealing with the common communicable diseases and conditions like gastro­ enteritis, it usually is difficult, if not impossible, to determine the source with certainty, unless the same source or vehicle is common to several cases. “Two is a company; three is a crowd”. If we say that, to constitute an outbreak, there must be not less than 2 cases, involving more than one house­ hold, isn’t that drawing the line fine enough? Again we express our appreciation of the Public Health Service reports. If their limitations are recognized, they are valuable. But is not the time - nearly ripe for the Public Health Service to set up some simple and elementary epidemiological standards to which reporting officers and agencies would have to conform in order to have their reports accepted and recorded? It might mean less reports for a time but in records of this character dependability is more important than multiplicity. P. B. B. FEDERAL SECURITY AGENCY £ Sanitary Engineering Division V. S. Public Health Service wit and Food Section 00 Washington Aprii 1 W 7

SUMMARY OF MILK-BORNE DISEASE OUTBREAKS REPORTED BY STATE AND LOCAL HEALTH AUTHORITIES AS HA VINO OCCURRED IN THE UNITED STATES DURING THE YEARS 1923-191*5, INCLUSIVE

Scarlet Fever Food Poisoning Typhoid Paratyphoid & Septic Sore Diphtheria Dysentery Sc Gastroenter­ Undulant (iscellaneous Total - aU Throat itis Pm « £ 3 a a 1 β • V 5 • A a a « a Year a a ts 3 s a «0 I § 1 s (0 1 | I •0a i 1 f Outbreaks

Deaths Deaths <0 o Outbreaks Cases Outbreaks Cases % 8 O 8 8 o & 8 o i 8 O 8 s o.a 3 1923 15 1*23 31 • · ·· 7 Uo6 6 1 5 0 192U 23 83U 37 25 693 1*8 10 372 16 6 0 1 0 E 1925 35U 23 2 110 L uu 1552 „65 31 580 1*3 2 37 U 10 1108 8 1 li* 1 s l a i r o t i d 1926 1189 uu 1739 56 1*9 83 2 19 1 11 1789 10 2 2U 0 1 150 0 1927 * 3 192 1 68 3363 95- 21 1*30 35 2 0 u 5 2 0 ·· 1928 S3 389 15 • · ·« 1 50 -0 3 17 1 «· ·· ' ·· 36 95U Ul 25 1*21 1*8 • · ·» 11 1UU9 55 2 U8 0 1929 29 1 126 17 2 lol* 0 5 21 0 ·♦ »· ·· U6 2169 120 51*1 36 1 38 1 19 1891 11* 1930 30 1 8 0 1 21* 0 51 2502 51 575 Ul 11 1158 7 6k 1931 1 2 6 171 6 U8 1968 56 21 217 16 1 22 0 9 1059 8 1 22 0 1932 1 0 1 13 0 3U 1398 2U 23 251* 22 9 356 6 1933 25 299 1 32 0 33 61*2 28 26 1 17 0 10 753 9 2 19 3 260 1 1*2 13U8 193U 26 31*5 27 1 Uoo 0 U 39 9 U78 8 1 9 0 M •« • · 5 292 0 1935 16 172 1U 2 50 0 11 1*2 152U 35 1936 1065 7 1 131 0 13 Ull 0 1*3 1829 21 IS Ul* 5 1 21 0 18 1553 • · 1937 23 • · • · • · U188 0 U 15 0 ·· ♦ · ·· 1*2 1891 28 15 208 11 • # • * • · 138U 3 1938 18 u* » a «· • · 12 523 0 ·· 2 35 0 1*3 2150 1U 187 17 • · • * ·· 12 *67U 7 1 1939 31 3 2 166 0 9 627 0 1*2 1685 27 6 51 1 • 2 0 * , 191*0 2U 9 1321* 6 2 32U 0 19 71*9 0 1 U 0 2 33 0 1*1 2509 7 lit 120 10 5 1*82 0 191*1 12 2 197 0 17 855 0 U 19 0 1 5 0 1*3 1678 10 120 U • . ' · · |« 3 0 1 0 191*2 219 5 3 126 0 15 U83 0 3 96 0 • · ·· 37 5 1*2 0 1 u 0 6 1QI*9 U 191*3 620 0 ' 1 36 0 1 UO 0 23 131*1 2 5 U2 0 2 68 0 UU •2193 2 6 37 1 0 0 0 3 200 0 1 20 191*1* 7 U 0 0 0 25 1278 0 U 22 2 1 33 0 UO 1590 7 359 18 1 6 0 2 171 0 0 0 0 2 3U 0 23 816 0 20 0 2 2 Uo 20 191*5 3 72 u 0 0 0 3 U3 1UU9 3 308 0 1 S3 2 1 22 0 18 1673 l i ? 19 n T U| 0 29 2161 17 TOTAL 1*1*0 71*1*9 51*1 27 1063 22 202 19190 182 18 32U 13 20 LU13 20 196 9780 19 31* 275 3 18 683. u 955 1*0177 80U

07T -2O O O ) J ournal of M ilk and F ood T echnology 129

Biological Technology

iotechnology — what is it? Right now it comprises those features of human B physiology, psychology, and hygiene which are pertinent to engineering practice (1). “Implicit in the plan is the recognition that the conditions and trends of modern life involve in increasing degree the following social tech­ nological elements: 1. the interdependence of man and machines, 2. the progres­ sive extension of artificial control of human environment, and 3. the expanding role of the engineer in human affairs . . . ; in short, a biotechnology to take its place with the physical technologies which are the bulwark of engineering train­ ing.” “The possible ramifications of the biotechnical elements throughout engineering research and practice are almost infinite, but it will suffice here to name some of the engineering fields in which the basic human aspect is of significant importance in design and control; . . . food technology . . . , sanita­ tion.” The idea of the authors (2) of the instant reference” . . . is to broaden the training of the engineer rather than to inaugurate a new engineering sub­ profession” and “so produce engineers, well prepared -with respect to every technical development, but with additional competence for dealing with man whether on the structural-functional level or the humanistic-social level”. Another new name has appeared in the engineering firmament. At the recent Boston meeting for the Advancement of Science, a paper was presented to show that the. industrial development of the antibiotics, both natural and synthetic, requires a special type of knowledge and technology, not comprised in present curricula of mechanical engineering, chemical engineering, chemistry, or micro­ biology—biological engineering. The new work in the sterilization of foods by electronics (3) reveals the broadening scope of food technology that is beginning to reveal itself. In the field of sanitary engineering (4) (generally comprised under public health engineering) we see some new emphases. Among the several activities listed is the following: . 3. Food sanitation, including the production and pasteurization of milk and the manufacture of ice cream and other dairy products; the sanitary production of shellfish, and the production, storage, and dis­ tribution of meat, poultry, pastry, bakery goods, fish, and other foods as well as the sanitation of eating and drinking establishments. This development is in harmony with the ideas we have earlier presented (5), namely, that food technology is a field that includes much sanitary engineering. Our instant interest is the fact that sanitary engineers are emphasizing that food sanitation is a field of their special interest. (See also Correspondence, page , this issue.) The January-February issue of this Journal (6) carries editorial reference to the statement of Harris of the Food and Drug Administration to the effect that “entomologists, mycologists, chemists, botanists, and bacteriologists will probably take a more active part in regulatory control in the future”. A group of sanitarians have recently begun an organization in this field. Several months ago, a movement was started to form a society of professional biologists, largely to place biology in the industrial sun, so to speak, along with chemistry and engineering. 130 E ditorials

Where will a student go to get this kind of training ? If an institution offers it, what are the possibilities of employment? Who starts such a ball rolling anyhow—industry or the colleges? In our next issue we are publishing per­ tinent curricula of several of our institutions of higher learning. Apparently applied biology—biotechnology—is in for extensive development. J. H. S.

1. Biotechnology: A New Fundamental in the Training of Engineers. Taylor and Boelter, Science 105, 2 1 7 (1947). 2. Department of Engineering, University of California, Los Angeles, Cal. 3. Ultrashort Application Time of Penetrating Electrons: A Tool for Sterilization and Preservation of Food in the Raw State. Brasch and Huber. S c ie n c e 1 0 5 , 112 (1947). 4. Proposed Report on the Educational Qualifications of Public Health Engineers. Amer. J. Pub. H e a lth 3 7 , 34 (1947). 4. Food Technology vs. Food Engineering as a Professional Entity. Editorial. This Journal, 8, 125 (1945). 5. Food Sanitation. Editorial. This Journal, 5 0 , 3 (1947).

“Regular” Health Department

ditorial comment in our last issue referred to one plan of milk control as E having been devised by engineers, and the other, by a “regular” health department. Our good friend, J. Lloyd Barron, discusses this reference under Correspondence, page ??, this issue. By “regular” we meant a health department whose whole procedure has been built up by a medical-minded personnel. Most of the public health milk and food control work originated in and has stemmed from the work of disease con­ trol. The object was to prevent food-borne outbreaks. The physician-health officer, supported by medical bacteriologists and later by chemists, and later still by engineers, drew up the regulatory procedure. These practices, set pretty well the course of most of the earlier developments in public health food control. They reflect the direct approach of the physician to his patient, a personal relationship in which the judgment of the doctor determines the course of what­ ever action is needed. This is what we meant by a “regular” health department. We should have defined this term more explicitly. As the problem of food control became more extensive, and also, as the field of environmental hygiene embraced an increasing variety of control practices requiring a high degree of technological skill (for example, pasteurization of milk by high temperature—short time heat treatment and food processing to conserve nutritional value), the above socalled medical-minded group found that the engineer possessed a special competence to extend the control in direc­ tions where the former group could not, or.at any rate did not go: preciseness of measurement, effectiveness of· mechanical operations, tabulation of control data, coordination of control measures with industrial operations, and other such manifestations of the engineering type of mind. (In some aspects we think that the engineers may have overdone some procedures of control.) The medical-minded group showed that food-borne disease was controllable, and the engineer-minded group have shown how to do this most effectively. J. H. S. 131

Abstracts of the Literature of Food and Sanitary Technology During 1946

A r t h u r S. L e v i n e , P h .D. Massachusetts State College, Amherst, Massachusetts

P roducts causative factors and anti-oxidants, is A simple method for preparation of discussed by Child. (9) low ester pectin by use of tomato pec- Handschumaker presents a compre­ tose as the de-esterification catalyst has hensive survey of the chemistry and been developed by Mottern and Hills. properties of natural fats and oils, and. (!) of refining processes. (10) A non-toxic compound said to be The physical effects of shortening on 4,100 times as sweet as sucrose has cake batter are discussed by Peterson. been developed by Verkack. Direc­ ( 11) tions for its preparation and a descrip­ tion of its physical and chemical prop­ F rozen F oods erties are given. The compound 1-n A method of concentrating citrus propoxy -2- amino -4 nitrobenzene juices by freezing is presented by Stahl leaves no after taste. (2) and Jordan. (12) The advantages of and directions for “On the spot” laboratory studies of using soluble seasonings for making shrimp-handling methods indicate that various types of pickles are discussed shrimp should be prepared and frozen by Beerend. (3) immediately after being caught if high Factors in the preparation of maple quality is to be retained, according to cream are presented by Hayward. (4) Fieger and DuBois. (13) The growth and chemical charac­ Abstracts of all freezing literature, teristics of coriander seeds are dis­ including patents, to 1946 are compiled cussed by Landes. (5) and indexed by Weil and Sterne. (14) Gluten as an optional ingredient is Cathcart and Parker assert that high permitted in the amended standards frequency heat can defrost frozen foods under the Federal Food, ■ Drug, and in a few minutes with no loss o'f flavor Cosmetic Act. (6) or quality. (15) According to Hall, Fahs, et al. oil­ Hutchings and Evers have found seed, cereal, and legume products were that precooked frozen foods provide a incorporated into various types of rich medium for bacteria and must be candies with good results. (7) cooled and frozen promptly to avoid spoilage. The need for consumer edu­ F ats a n d O ils cation and producer technical knowl­ Lea states that butterfat has about edge is stressed. (16) the same storage life in sealed tinplate Cruess and Seagrave-Smith outline as in lacquered containers. Very thin the methods used in apple freezing in films were much less stable on tinplate California and the Northwest. (Flow­ than on lacquer or glass. (8) sheets included). (17) The chemistry of rancidity, including A discussion including essential 132 A bstracts of F ood Literature points of quality control in frozen food Andrews and Epson give a descrip­ production is given by Birdseye. (18) tion of the cooking operation, equip­ The greater rapidity with which un­ ment and control necessary for dehy­ packaged foods can be frozen will dration of meat in New Zealand. (30) probably lead to packaging after freez­ McConnell, Fellers et al. emphasize ing in commercial operation according the vitamin content change of such to Nicholas. (19) products as milk powder, dried eggs, Pringle reviews recent developments dehydrated meat, and dehydrated vege­ to improve the quality of frozen prod­ tables under various storage tempera­ ucts. (20). tures. (31) Treatments are described by Wie- Siegal in this investigation cor­ gand to prevent discoloration by oxida­ roborates previous findings in that tion in frozen peaches. (21) calcium sulphate when in combination Birdseye gives a resume of the with salt will firm canned tomatoes frozen foods industry, its history the­ thus preventing a breakdown of the ory, methods, processing, packaging, fruit and losses in drained weight. (32) storage, transportation, retailing and A new method is discussed by Moyer future. (22) and Stotz in which the product is first Diehl discusses a means to establish frozen and then exposed to a high common quality standards in the frozen vacuum; it is dried by sublimation. food field with special reference to the (33) selection, preparation, and freezing of fruits and vegetables. (23) P a c k a g i n g A conical type of tin can reduces P r o c e s s i n g storage space to one-fifth that required Four methods of packing rockfish for ordinary cylindrical cans. (34) are given by Harvey and Kempton. Laminated cellophane bags are filled (24) with precooked orange juice, frozen in Toepfer et al. in this bulletin report a form at -15°F. in 20 to 30 minutes, the results of a study undertaken to sealed and packed into paperboard evaluate present home canning process cartons. Packages contain 1 lb. and 6 times which hitherto have been arbi­ lbs. orange juice. (35) trary extension of commercial proc­ Alwyn-Schmidt presents an interest­ esses. (25) ing comparison of transportation costs McKirahan describes the effect of for various types of bottles including pH upon the intensity of the thermal cone top and flat top cans. (36) processing required to sterilize canned A formula is presented by Oswin for foods. (26) calculating moisture vapor loss in the The public health aspect and nutri­ kinetics of package life. (37) tional aspect of, and iron and copper A description is given of a machine discoloration effects on processed foods are reviewed by Chase. (27) which tests filled sealed containers for Ford presents a series of three vacuum. The apparatus is fully auto­ papers dealing with the processing of matic and an integral part of a high­ glass-packed foods. This first article speed packaging line. (38) considers proper heat distribution in McCoy, Cook et al. in the study of retort and specifications for installation frozen food wrapping materials give of vertical retorts. (28) the results of moisture vapor trans­ This is an interesting and rather mission tests at 100°F. and 90 percent complete history of the Japanese salmon relative humidity. (39) industry prepared by the Resources The properties of regenerated cellu­ Section of the Allied Supreme Com­ lose film for packaging quick frozen mand in Tokyo. (29) foods are discussed by Drew. (40) J ournal of M ilk and F ood T echnology 133

The precautions necessary for proper Q u a l it y Control storage and preservation of natural Since uniform quality in tomato rubber latex are described by Mc- products calls for control of finishing Gavack. (41) point Strachan discusses various methj Mild poisoning of 300 persons by ods of determining specific gravity of wine kept in cadmium-plated contain­ tomato pulp. (52) ers is reported by Monet and Sabon. According to Dove food acceptance (42) research is a new branch of science Results are reported on experi­ which treats of foods and the consumer mental packs of food in various types of foods as a relationship in which the of cans designed to conserve tin by producer or processor and the con­ Clark and Brighton. (43) sumer share an equal interest. (53) For cakes other than sponge cakes Grover and Hawthorne find there is a S a n it a t io n correlation between the baking quality To be effective germicidally Guiteras and the solubility of dried whole egg and Shapiro state that detergents con­ samples. (54) taining cation-active agents must be A statistical approach to sample test­ emulsifying but not saponifying. (44) ing of beer that has significance for David discusses several methods of all groups engaged in sample tasting treating foodstuffs in order to control of food is discussed by Helm. (55) insect infestation. (45) A digest of eleven papers is given An instrument is available in Eng­ which cover the non-enzymatic brown­ land that will enable an operator of a ing in dried fruits and vegetables, malt bottle washing or dish washing ma­ and dairy products, cereals, and sugar chine to know at a glance the condition mfgr. (56) of the detergent solution and the tem­ The indole content of shrimp is a perature of various tanks. The British measure of the extent of decomposi­ Hydrological Corp. is the sole dis­ tion, state Duggan and Strasburger. tributor. (46) (57) The effect of storage, washing, and J. A. Dunn asserts that off-odors in warming of new-laid eggs influenced food can be simply and cheaply pre­ slightly the number of infected eggs vented by proper plant design, ventila­ but did increase the bacterial count of tion, storage refrigeration, and pack­ infected eggs state Johns and Beard. aging. (58) (47) Enzymatic changes, chemical reac­ Parker finds in plant sanitation in­ tions, rancidity changes, retrograda- sect and vermin infestation require tion, and denaturation are among the constant vigil. Lists of sprays, pow­ deterioration reactions which apply to ders, fumigants, and baits are given many types of dehydrated and other with their applications. (48) food products as discussed by Kaufman. Etchells presents suggestions for im­ ( 59) proved pickle plant sanitary practices. Moncrieff in his comparison of the (49) _ panel method with the fluorescent Various types of air conditioning method of testing the flavor of dried and their relation to the canning in­ eggs found reasonable agreement. (60) dustry are discussed by Sandford. (50) Oil separation and stickiness prob­ J. J. Harris describes methods of lems in peanut butter were overcome chlorination in food plants and gives by the addition of sugars and hydro­ the advantages and limitations of genated oils according to Woodroof, chlorine use. (51) Thompson, et al. (61) 134 A bstracts of F ood Literature

Every phase of shellfish sanitation the vacuum and gas packed food con­ is covered in detail in this guide to the tainers is described by Cartwright. shellfish industry and regulatory m agencies. (62) Miller finds that the inversion of Correct procedure is emphasized by cane or beet sugar to levulose and dex­ Bengtsson and Helm in the principles trose has no visible sweetening effect. of taste testing and a summary of rules (73) to be observed by judges is presented. Woodmansee et al. determined that (63) 60 percent soluble solids gels can be Helm and Trolle in this article deal produced from powders containing in­ with the selection and establishment of termediate and low methoxyl pectins. a taste panel for reliable taste test (74) results, specifically applied to beer Jirgensons by treating potato juice tasting. (64) with acid found that potato globulin is Anderson and Whittaker discuss the converted to albumin and an insoluble application of statistical methods to casein like protein. (75) sampling of foods as to what consti­ DeClerck finds the addition of re- tutes an adequate sample. (65) ductones aids the natural protective Studies by Miller on the physiology agents of beer. (76) of citrus fruits in storage include the Methods of determination of qua­ use of carbon dioxide in preventing ternary ammonium compounds in fruit storage breakdown and of ethylene in juices is described in detail by Harris. coloring fruit. (66) (77) McGugin discusses the possibility of Wilson.presents two methods for the elimination of oxidizing enzymes in determination of quaternary am­ fruit and fruit products. (67) monium compounds in foods. (78) Cook and Mehlenbacher present a B acteriology detailed chemical method in the de­ Clostridium botulinum, types A and termination of egg yolk in egg white B, were found to be distributed widely using the Coleman spectrophotometer. in five central counties of New York. (79) Toxic cultures were obtained from soils with a pH of 4.25 to 8.0 as reported N u t r i t i o n by Parry. (68) Tentative methods are presented in Results of a survey by the National detail by Etchells and Jones for exam­ Research Council are given in detail ination of the following: Bacteriologi­ by Pavcek and the Committee on Food cal examination of brined, salted, and Composition on the proximate com­ pickled vegetables. (69) position and vitamin content of a Of the 42 surface-active agents in­ hundred commercial samples of dehy­ vestigated, only the quaternary am­ drated foods. (80) monium and phosphonium compounds A review is given by Peterson and had sufficient germicidal properties and Pressly with abstracts on the influence stability for a good sterilizing agent as of cooking processes on food nutrients. found by Mueller, E. Bennett et cd. (81) . (70) Sherman’s Chemistry of Food and An outbreak of salmonella food Nutrition is an excellent text and ref­ poisoning due to infection of .S'. aer- erence book for this broad subject. trycke is described by Crowe. (71) (82) Patton reports the results of a three ■ C h e m i s t r y year survey on vitamin C changes oc­ An apparatus for determining the curring in tomatoes during home can­ quantity and composition of gases in ning and subsequent storage. (83) J ournal of Milk and F ood T echnology 135

G e n e r a l 11. Baker’s Digest 20, 1-5 (1946). Marshall claims the addition of non- 12. Baker’s Digest 20, 7-9 (1946). 13. Food Freezing 1, 375-377 (1946). acidulated, starch free, liquid, apple 14. Refrig. Eng. 52, 225-228 (1946). pectin before flash pasteurization will 15. Ga. School of Tech., State Eng. Expt. reduce sedimentation to a negligible Sta. Special Rept. No. 23. 409 pages (1946). amount. (84) 16. Food Res. 11, 341-344 (1946). 17. Quick Frozen Foods 8, 71 (1946). Trends of production and consump­ 18. F ruit Prod. J. 26, 36-37 (1946). tion of canned fruits, vegetables and 19. Canadian Food Packer 17, 18-20 juices for the past five years are pre­ (1946). sented graphically by Bridges. (85) 20. Pa. State Hort. Assoc. News 23, 49-56 Microbiology of fermentation to (1946). 21. Food in Canada 6, 17-19 (1946). separate coffee beans from their pec- 22. Quick Frozen Foods 8, 81-83, 92 tinous coating is discussed by Peder­ (1946). son and Breed. (86) 23. Refrig. Eng. 51, 1-8 (1946). Casselman discusses factors deter­ 24. Refrig. Eng. 51, 123 and 51, 223 mining the low level of cheese con­ (1946). 25. Canner 103, 11 (1946). sumption in Canada. (87) 26. U.S.D.A. Tech. Bui. No. 930, 28 pages The bulk of dehydrated foods can be (1946). reduced by compression to save ship­ 27. Canadian Food Packer 17, 19-21 ping and storage space, to facilitate the (1946). 28. The Crown 35, 17, 26, 27 (1946). use of an impervious package and to 29. Glass Packer 25, 110 (1946). improve keeping quality report Ma- 30. Canner 103, 15-16, 29 (1946). goon et al. (88) 31. Food Ind. 18, 33-34, 154-155 (1946). Sherman reports frozen foods can be 32. Glass Packer 25, 800, 822, 824, 825 defrosted by electronic heat with a (1946). 33. Canning Trade 69, 9-10 (1946). minimum of bacterial multiplication. 34. Food Packer 27, 42-44 (1946). (89) 35. Canning Trade 69, 8 (1946). In the coloration of food products 36. Modern Packaging 19, 136 (1946). Saenz-Lascano fpund that mixtures of 37. American Brewer 79, 27-29 (1946). 38. Modern Packaging 20, 143-146, 172, dyes which could not be separated (1946). readily otherwise were separated chro- 39. Glass Packer 25, 882, 884 (1946). matographically. (90) 40. Refrig. Eng. 52, 531-534, 584 (1946). Materials suitable for food process­ 41. Food Freezing 1, 101 (1946). ing equipment are discussed by Butcher 42. India Rubber World 115, 362-363, 373 on the basis of recent literature. (91) (1946). 43. Presse Med. 49, 677-678 (1946). The methyl ester of alpha naphtha­ 44. Canner, 102, 12-13, 29-30 (1946). lene acetic acid will stop sprouting of 45. J. Bact. 52, 635-638 (1946). potatoes and other root crops at temps, 46. Food M fgr. 21, 391-394 (1946). up to 55° F. for as long as five months 47. Food (London) 15, 333-334 (1946). 48. Sci. Agric. (O ttaw a) 26, 11-15 (1946). asserts Smith. (92) 49. Food Ind. 18, 332-336 ; 510-512, 6404 642 (1946). REFERENCES 50. F ruit Prod. J. 26, 45 (1946). 1. Ind. Eng. Chem. 38, 1153-56 (1946). 51. Fruit Prod. J. 26, 49-52 (1946). 2. Food M fgr. (London) 21, 483-485 52. Canner 103 18-20, 48, 50; 14-15, 26 (1946). (1946). 3. W est. Canner and Packer 38, 60-61 53. Food in Canada 6, 22, 23, 25, (1946). (1946). 54. Science 103, 187-190 (1946). 4. Food 16, 19-22 (1946). 55. Food Res. 11, 41-48 (1946). 5. N. Y. State (Geneva) Agri. Expt. Sta. 56. Brewers’ Digest 21, 43-46 (1946). Bui. 720, 8 pages (1946). 57. Food Ind. 18, 79 (1946). 6. Spice Mill 69, 47-48 (1946). 58. J. Assoc. Offic. Agric. Chem. 29, 177— 7. Federal Register 11, 7503-7505 (1946). 188 (1946). 8. Food Ind. 18, 1008-10, 1172 (1946). 59. Food Ind. 18, 188-190, 314-318 (1946) 9. J. Soc. Chem. Ind. 65, 136-181 (1946). 60. Food Ind. 18, 12-15 (1946). 10. Food Mfgr. 21, 162-163 (1946). 61. Food M fgr. 21, 55-58 (1946). 136 A bstracts of F ood L iterature

62. Food Ind. 18, 525-526, 634-640 (1946). 78. J. Assoc. Official Agric. Chem. 29, 63. Pub. H ealth Bui. No. 295, 44 pages. 311-327 (1946). U. S. Gov’t Ptg. Office, Washington (1946). 79. Ind. Eng. Chem., Anal. Ed. 18, 785- 64. Wallerstein Labs. Communications 9, 788 (1946). 171-180 (1946). 80. Ind. Eng. Chem. 38, 853-856 (1946). 65. W allerstein Labs. Communications 9, 81. N. C. A gr. Expt. Sta., N utrition Serv. 181-194 (1946). Rept. No. 8, 129 pages (1946). 66. Food Ind. 18, 849-850, 994, 996 (1946). 82. Chemistry of Food and Nutrition, H . 67. Botan. Rev. 12, 393-423 (1946). C. Sherman, 7th ed., 675 pages. Illus. M ac­ 68. Quick Frozen Foods 9, 80-81 (1946). millan Co., N. Y. (1946). 69. Food Res. 11, 203 (1946). 83. Ohio Agric. Expt. Sta., Bimonthly 70.. American J. Pub. Health 36, 1112-Bui. 31, 44-46 (1946). 84. Food Packer 27, 49-50 (1946). 1123 (1946). 85. Food Packer 27, 48-49 (1946). fl\ . J. Dairy Science 29, 751-760 (1946). 86. Fopd Res. 11, 99-106 (1946). -72. J. Hyg. 44, 342-345 (1946). 87. Canadian Dairy and Ice Cream J. 25, 73. Ind. Eng. Chem. 18, 779-789 (1946). 46-48, 65 (1946). 74. Food Packer 27, 50-54 (1946). 88. Food Ind. 18, 362-364, 472-476 (1946). 75. Food Ind. 18, 356-357 (1946). 89. Food Ind. 18, 506-509, 628-630 (1946). 76. J. Polymer Sci. l, 484-494 (1946). 90. Chimic and Ind. 56, 198-203 (1946). 77. J. Assoc. Official Agric. Chem. 29, 91. Food 15, 256-257, 327-328 (1946). 310-311 (1946). 92. Food Packer 27, 61-63 (1946).

Make room reservations now for the thirty-fourth annual meeting. Hotel Schroeder, Milwaukee, Wisconsin, October 16—18.

I 137

Studies on Coliform Organisms in Dairy Products The Practical Significance of So-Called Heat Resistant Coliform Organisms in the Coliform Testing of Pasteurized Milk.

L e o n B u c h b in d e r a n d E d y x h e C. Al f f Bureau of Laboratories, Department of Health, New York City

π γ η ε question of the possible heat re- in this laboratory during a survey of sistance of certain strains of coliform the coliform incidence of pasteurized organisms* recovered from pasteurized milk in New York City. This survey, milk has been under discussion since the purpose of which was to establish the beginning of the century. Until coliform standards, has been discussed near the end of the third decade, in­ preliminarily elsewhere (2). It is prob­ terest in the possibility was maintained ably fair to state that most competent because the test for coliforms was ad­ persons concerned with practical milk vocated as an index of proper pas­ control believe that the question of teurization. In 1932 a study by Mc- heat resistance of coliforms in milk is Crady and Langevin (1) showed that of little significance. The purpose of a large outbreak of typhoid fever might this paper, then, is to attempt to present well have been caused by contamina­ conclusive objective proof for this feel­ tion of defective milk plant equipment ing by means of a critical re-evalua­ by a typhoid carrier. This study also tion of the relevent literature and the demonstrated that coliforms were presentation of new data. cached and liberated in the same L iter a tu re S urvey equipment thus contaminating milk, The findings in the literature can be after it was pasteurized. The develop­ divided roughly into two groups: those ment in the nineteen thirties of the which attach significance to the pos­ phosphatase test lessened the need for sible heat resistance of coliforms in an additional test of proper pasteuriza­ pasteurized milk and those which do tion. Thus, the coliform test of pas­ not. Early workers failed to agree on teurized milk came to be regarded as the time and temperature necessary to an index of improper sterilization of destroy coliforms in milk completely. post-pasteurization equipment or con­ A paper by dejong and deGraaff in tamination through defective handling. 1906 (3) gives an account of the find­ If coliforms in milk are commonly heat ings and opinions held by European resistant, use of the test as an index workers at that time. It is sufficient to of post-pasteurization contamination state that some workers concluded that would lose much of its significance. certain time and temperature combina­ This is so since the test is predicated tions were adequate to destroy all coli­ on the destruction of practically all forms in milk and that others came to coliforms in raw milk in the heating an opposite conclusion on the basis of process. their own or other’s work. This con­ The question of the significance of troversy, similar to the present one, was due to the fact that diverse tech­ heat resistant coliforms in milk arose nics were used and different inter­ * Hereinafter referred to as “coliforms.” pretations were applied. 138 COLIFORMS IN DAIRY PRODUCTS

Most of the conclusions in the litera­ The work of those who may be re­ ture have been based on the outcome garded as proponents of the hypothesis of studies which used the so-called of heat resistance will be discussed laboratory pasteurization test as the first. Dejong and deGraaff (1906) principal technic, while several have came to the conclusion from their been derived from studies carried on laboratory experiments that a tempera­ in milk plants. Two basic methods of ture of 72° C. for 30 minutes was laboratory pasteurization have been necessary to produce coliform-free employed. In the more popular tech­ milk. This temperature is about 10° C. nic, the tube or flask containing a bac­ higher than that used in the present teria and substrate mixture is placed in holding method of plant pasteurization. a bath so that its liquid level is ex­ These authors made no effort to con­ ceeded by the water or oil level of the duct strictly quantitative experiments bath. This method is hereafter re­ and their technic was not explained in ferred to, for convenience, as the par­ full detail. In the same year Zelenski tial submergence technic. The other (6), using the partial submergence method is the sealed tube technic: the technic, found it necessary to heat milk bacteria and substrate mixture is placed at 60° C. for as long as 78 minutes to in a tube; the tube is sealed off and kill all coliforms. Convinced of the then submerged in its entirety in a inherent resistance of coliforms to heat, bath. The latter is the more foolproof Gage and Stoughton (1906) (7), who technic, since no matter how carefully used i, similar technic, attempted to micro-organisms are introduced into a obtain a resistant strain by selection. partially submerged tube, the pos­ They claimed that their results indi­ sibility cannot be ruled out of some of cated tffat a race in which the individual them becoming fixed onto the sides of organisms tended to be more resistant the tube above the liquid level of the had been established. Examination of bath. Here they fail to receive a full their data has led the present authors heat treatment. Their presence on the to doubt the validity of their conclu­ upper portions of a tube may be caused sion. Shippen (1915) (8) likewise by macro- or microscopic splashing, by found that various strains of coliforms direct contamination from the pipette survived heating at 60-68° C. for or inoculating wire, or, as Katzin, 15-30 minutes.· He concluded that the Sandholzer, and Strong (1943) (4) presence of coliforms could not be used point out, by the wetting of the sides as an index of proper pasteurization of the tube by surface tension. A ques­ because of the resistance of some strains tionable argument against the use of to higher temperatures than that used sealed off tubes, besides the complexity for pasteurizing milk, It should be of the technic, is the possibility that the noted that while Shippen used the pressure exerted inside the tube upon generally satisfactory sealed tube tech­ raising the temperature may augment nic, he. made no effort to determine the the action of the heat and thus kill off total number of organisms inoculated some organisms (Tanner and Dubois into each tube. His method of scraping ‘1925’) * (5) all the available growth from a slant into the liquid to be pasteurized, does * The apparent heat resistance of coliforms in several dairy products has been shown to be not duplicate the natural mode of dis­ affected by such factors as sugar concentration, the presence of locust bean gum, sodium alginate, tribution of coliforms in milk. and other, nutritive conditions, by pH, by the age The work of Ayers and Johnson of the cells, by enzyme activity, and by other miscellaneous agents and circumstances involving (1915) (9) has bee,n most frequently the physiology of the microorganisms. However, examination of the pertinent literature seems to quoted by proponents of the hypothesis indicate that these factors are of < no importance of heat resistance of coliforms. These to the problem of the practical significance of heat resistant coliforms in pasteurized milk. authors used the partial submergence J ournal of M ilk and F ood T echnology 139 technic and large numbers of or­ significance. Thus Finkelstein (1919) ganisms, as many as five and six mil­ (14) observed that pasteurization at lion per ml. They found that 7 percent 62.8° C. for 30 minutes destroyed (12 of 174) of the cultures used sur­ practically all coliforms and that lower vived 62.8'’ C. for 30 minutes. Exam­ temperatures failed to accomplish this. ination of their data reveals survival Tanner and DuBois (1925) (5) pas­ of some strains in an irregular manner teurized milk in the laboratory both by upon repeated tests. Thus variations the sealed tube technic and by the par­ in the heat resistance of individual tially submerged tube technic. They strains or perhaps inadequacies of the found that as many as 2,000,000 or­ technic used are indicated. Adams and ganisms per ml. were destroyed in as Ward (1925) (10) incubated 39 sam­ few as 7 minutes. Likewise, sealed ples of pasteurized milk and were able tubes with an unreported number of to recover coliform organisms from 38 coliforms were heated at 60° C. for 15 of them. They concluded that the coli­ minutes and yielded no survivors. form count was of questionable value These authors also noted that when as an indication of effective pasteuriza­ partially submerged tubes with similar tion. Swenarten (1927) (11) also ac­ inoculums were used, survivors were cepted the possibility of heat resistant rarely found and then only in very coliforms. He came to the conclusion, small numbers. In the following year nevertheless, as the result of a milk Jenkins (15) found that laboratory plant study, that the test could be used pasteurization with the partial sub­ as an indicator of plant performance. mergence method eliminated all coli­ Beavens (1930) (12) found that 32 forms in original number up to 100,- percent of 100 samples of pasteurized 000 per milliliter. She also studied milk taken directly from a pasteuriza­ milk plant line samples from eight runs tion vat showed the presence of coli­ and found that four of eight samples forms. He reasoned from this that the had coliforms after the holding period. coliform test could not be used as a Samples of the original raw milk pas­ true measure of proper pasteurization. teurized in the laboratory were all Long, Hammer, and Hedrick (1944) found to be negative for coliforms. (13) were unable to find coliforms in Jenkins concluded from her compara­ 83 samples of pasteurized milk. They tive studies that the presence of these succeeded, on the other hand, in iso­ organisms in milk indicated post-pas­ lating such organisms from 143 of 220 teurization contamination. Ten years samples of butter obtained from 77 later Stark and Patterson (1936) (16) different plants. Further studies were tested 505 strains of coliforms for heat carried out on these isolated strains by resistance by means of laboratory pas­ the sealed tube technic to determine teurization. The average inoculum their survival at 61.5° C. for 20, 30, used was about 100 million organisms. 40, and 50 minutes. Some survival They found that after 30 minutes at after 30 minutes was obtained in each 61.5° C., 99.2 percent of the strains of ten trials when the initial number were destroyed and that the remainder of bacteria per ml. ranged from 5 were destroyed at 62.8° C. In the light million to 15 million. No survivors of these findings they concluded that were obtained, however, when tests of the presence of coliforms in pasteurized two of the cultures were repeated with milk was due to recontamination in smaller initial numbers, 58,000 and the majority of instances. 130,000 respectively. In the same year Vernon and The findings of the following authors Walker (17) came to the conclusion have been cited as upholding the view that from the point of view of plant that heat resistance is of no practical operation the occurrence of heat re- 140 COLIFORMS IN DAIRY PRODUCTS sistant strains was so infrequent as to E xperimental be negligible. They found that all of The studies which follow attempt 576 cultures isolated from tank milk to assess the practical significance of or water failed to resist pasteurization heat resistant coliforms by seeking an­ and likewise that 440 samples of tank swers to the following questions: (1) milk yielded no coliform survivors. On How frequently do coliforms appear the other hand, they were unable to in milk obtained directly from the plant isolate 33 coliform cultures resistant to holder? (2) What is the distribution laboratory pasteurization from 1000 of the numbers of coliforms in raw milk positive McConkey tubes inoculated in the several seasons of the year ? with samples taken from various parts This investigation was made because of a pasteurizing plant. The method the possible survival of coliforms after of laboratory pasteurization used is plant pasteurization would most likely not indicated. Craige (1946) (18) be determined by the initial concentra­ studied, by means of the partially sub­ tion of these organisms in raw milk. merged tube technic, the possible rela­ Such a. study would also furnish a basis tionship of the number of coliforms in for evaluation of coliform concentra­ raw milk to survival after pasteuriza­ tions used in laboratory pasteurization tion. He used numbers which were tests. (3) How reliable is the partial frequently far greater than one would submergence test for laboratory pas­ expect to find in normal raw milk and teurization of coliforms and how does was able to isolate, survivors readily. it compare with the sealed tube technic. Craige concluded, however, that such (1) The frequency of coliforms in findings did not satisfactorily prove milk immediately after pasteurisation. that his strains were inherently heat A study was carried out in a large resistant but suggested that any strain milk plant in an attempt to determine might survive if its original concentra­ how frequently coliforms survive heat­ tion is great enough. ing at 61.5° C. for 30 minutes and Most, if not all, of the Work reviewed thus escape into the post-pasteurization has been concerned with the possible part of the equipment. interference of the property of heat re­ Procedure. Large volumes of milk, sistance with a practical test, formerly 800-1000 milliliters, were taken as one for proper pasteurization, and samples in order to determine pre­ presently one for post-pasteurization cisely the presence of coliforms in milk contamination. The fact that with a immediately after the holding period. few exceptions most of the data in Since it would be impractical to plate these papers were derived from out such large volumes in sodium laboratory experiments only weighs desoxycholate agar, the medium of heavily against their acceptance as choice, another technic was adopted. completely applicable to the practical This consisted of incubating the entire milk plant problem. Apart from this sample and subsequently determining criticism, when those papers which the presence of coliforms in a 1 mil­ describe the laboratory technics used liliter portion. are judged on the adequacy of their Preliminary experiments were made methods, several flaws are apparent. to determine the minimum number of It seems likely that survivors often re­ coliforms which could be recovered sult because of technical inadequacy. after inoculation and incubation of pas­ Another possible error lies in the fre­ teurized milk. Quarts of milk were quent use of millions of organisms per obtained from a relatively coliform- milliliter in laboratory tests, when free source, inoculated with small num­ such numbers far exceed those nor­ bers of organisms under aseptic pre­ mally present in raw milk. cautions, and incubated overnight. One J ournal of M ilk and F ood T echnology 141

ml. of the incubated sample was then then examined for the presence of coli­ tested for the presence of coliforms. form colonies. Occasionally the pres­ The findings are summarized in ence of a large number of very fine Table 1. It is noted that coliforms colonies made coliform determination

TA B LE 1

D etection A fter I ncubation of S mall N umbers of Coliform O rganisms I noculated I nto Q uart V olumes of M ilk No. of No. of organisms Organisms SAMPLES recovered inoculated Total Positive Negative per ml. 0 24 3 21 5, 7 & 66 3 to 4 26 6 20 13, 25, 120, 150, 295 & 600 5 to 12 27 22 5 205 to 2,435 195 8 8 0 160 to 475 The low number of coliforms per milliliter isolated after overnight incubation (last column) may be either an expression of micro-biological competition in pasteurized milk or else the result of an inhibitory property of the milk itself. This interference may perhaps explain the failure of coliforms to grow out in each inoculated bottle. Parenthetically, these data may also throw some light on another practical aspect of coliform control of pasteurized milk. There is a school of thought which believes that the coliform testing of pasteurized milk is unreliable if the sample is not taken at the plant or if it is kept longer than one day in a refrigerator. What might be regarded as contrary evidence is found in Table 1. As indicated, when as many as 195 coliforms are placed in a quart of milk which is then held, not in a refrigerator but at a most favorable incubation temperature (35° C.) for 18 hours, the growth of coliforms is limited. grew out in about two-thirds of the difficult. In such cases a sterile loop trials after inoculation with as few as was used to make several cuts through five to twelve organisms. It was con­ "the agar of the suspected plate. The cluded from these experiments that loop was then streaked on an E. Μ. B. the proposed technic was satisfactory. plate and the presence of typical Plant tests. Relatively large volumes colonies determined after overnight of milk were taken in one liter Florence incubation. flasks, with aseptic precautions, from The findings of the plant study are a spigot in a sanitary line off the presented in Table 2. All except one holder. A smaller number of samples of some 468 individual process sam­ was obtained by a similar technic from ples totaling 430 liters were negative other points in the equipment. In­ for coliforms by the technic used. On dividual samples ranged from 800 to the other hand, quarts of the final 1,000 ml. in volume. Regularly bot­ product taken on 5 of the 11 days dur­ tled quarts of milk were used as sam­ ing which these tests were run yielded ples from the filler bowl. The great coliforms in 46 percent (43 of 93) of majority of samples were taken before the samples. It should also be noted cooling and the flasks immediately im­ that although the coliforms in the raw mersed and rotated in an ice and water milk used in these trials ranged in mixture until cool. They were in­ number from 10 to 560,000 per ml. cubated overnight and on the follow­ these numbers appeared to bear no re­ ing day 1 ml. of each sample was plated lationship to the findings before or out in sodium desoxycholate agar. The after bottling. The opinion may thus plates were incubated overnight and be advanced that in this plant no 142 Coliforms in Dairy P roducts

. T A B L E 2

I solation or Coliforms from L arge V olumes of P asteurized Milk B efore and A fter Bottling No. of coliforms BEFORE BOTTLING AFTER BOTTLING per ml. Flasks (Liter) Quarts Date in raw milk Total Pos. Neg. Total Pos. Neg. 4-10 18,000 24 0 24 ______4-20 12,000 48 1 47 ______4-26 500 47 0 47 __- __ __ 5-3 1,000 47 0 47 __ _. __ 5-9 10 47 0 47 __ — 5-16 225,000 47 0 47 12 0 12 5-22 . 40,000 45 0 45 18 5 13 5-29 ' 1,500 48 0 48 — — — 6-20 15,000 22 0 22 18 , 12 6 7-24 560,000 48 0 48 12 8 4 8-1 not done 45 0 45 18 18 0

TOTALS 468* 1 467 78 43 35 The Before Bottling samples in the first nine tests were all taken from a'sanitary line directly from the holder. Those in the tenth test were taken either after the pump or after the regenerator but before the cooler, while those in the eleventh test were taken from the following locations: (1) after the pump, (2) after the cooler, (3) from a surge tank, (4) before the second, surge tank, (5) from the second surge tank.

* The total volume in all the flasks was 430 liters. evidence was adduced that the presence per ml. in raw milk was carried out of coliforms in the final product is for a one year period. Raw samples caused by heat resistant coliforms in were selected at random from those the antecedent raw milk. brought to the laboratory for routine (2) Survey of coliforms in raw tests. The findings are summarized by milk. months in four numerical categories in A survey of the number of coliforms Table 3· It is seen that only about 15

TA B LE 3 Coliforms P er M illiliter in R aw M il k by M onths

No. of. Organisms per ml. P er Cent 10,000 1944 samples 0-99 100-999 1,000-9,999 & over October* . 177 10.7 40.6 39.2 9.0 November 93 18.3 40.9 39.8 1.0 December 79 24.1 40.4 34.2 1.4 1945 January. . 59 11.9 57.6 25.4 5.0 February 39 7.8 46.1 35.9 10.3 March 41 12.2 51.2 31.7 4.9 April 50 4.0 26.0 58.0 12.0 May 60 8.3 28.3 45.0 18.3 June 93 10.8 24.7 40.8 23.7 July 126 32 9.5 51.6 35.7 August 100 8.0 18.0 54.0 20.0 September 160 9.4 16.3 56.9 17.5 Total No. of samples 1,077 114 324 479 160 Percent 100.0 10.6 30.1 44.5 14.8

These samples were taken in the years 1944 and 1945. J ournal of M ilk and F ood T echnology 143 percent of the samples had 10,000 o r ' tom. A small amount of liquid is al­ more coliforms per ml. and it should lowed to run out before the bottom be noted that of these only about 2 stopper is firmly fixed into place. This percent had 100,000 or more. The helps create a partial vacuum to further highest single count of the 1,000 sam­ secure the stoppers. The technic was ples taken was 400,000 per milliliter. developed to lessen the chance of the This relatively low percentage of high upper portions of the tube becoming counts was found despite the fact that contaminated with milk. When definite more samples were taken in the sum­ numbers of organisms are used, they mer months when, as is seen in the are sometimes introduced into the tube table, a marked seasonal rise in coli- with a pipette. Care is taken to prevent form count takes place. It is thus ob­ the pipette from coming into contact vious that the numbers of coliforms with the sides of the tube. There are usually present in raw milk in New occasions, however, when accidental York City is much less than those touching of the sides of the tube occurs. which very often have been used in Tubes after filling, are partially laboratory studies on heat resistance. submerged in a water bath at 61.5° C. Since the survival of coliforms follow­ with the liquid level of the bath at ing pasteurization is in part determined least l/i in. above that of the tubes. by the initial number, the practical They require approximately five min­ significance of laboratory experiments utes to reach this temperature, and using numbers much greater than are held for 30 minutes. The rack of those found in the survey may well be tubes is then removed and immediate­ questioned. ly plunged into ice water *for 5 minutes. (3) Laboratory pasteurization ex­ The temperature of the milk usually periments with raw milk containing is lowered to 3 to 5 degrees C. at the natural coliforms and with sterile or end of this period. The number of certified pasteurized milk in which coli­ organisms present before and after forms have been seeded. pasteurization is determined by one of The purpose of these experiments several methods. was twofold. One was to explain the B. Partial Submergence Technic discordant findings of others on the with Ordinary Cotton-Stoppered Test basis of the technics used. The other Tubes. This technic is a variation of was to carry out laboratory pasteuriza­ (A). Ordinary cotton-stoppered test tion by a relatively adequate technic on tubes 6 in. x Ϋ in. are used. The or­ coliforms whose number per unit ganisms in 5 ml. volumes are pipetted into these tubes by ordinary sterile volume fell in the same range as technic and then treated as in (A). those normally found in raw milk. C. Complete Submergence with Technic. Three different technics of Sealed-Off Tubes. The tubes used laboratory pasteurization were used. are 4% in. x Y% in. with a globular A. Partial Submergence Technic base Y in. in diameter. The neck of with Double-End Rubber-Stoppered the tube is constricted about one inch Tubes.. Glass tubes, 5 in .x in., open from the opening and the organisms and flame polished at both ends are in a volume of 3 ml. of milk are placed used. A tube is filled by inserting it in the tube with a capillary pipette. almost half way into a vial of raw milk. The tube is then sealed off with a blast A rubber stopper is then fitted on the burner. Tubes are completely sub­ upper end. The tube containing ap­ merged in an upright position in the proximately four mis. of milk is with­ water-bath. Thereafter the technic is drawn from the vial and a second rub­ practically the same as in (A ). After ber stopper quickly fitted into the bot­ the tubes are iced, the necks of the 144 COLIFORMS IN DAIRY PRODUCTS tubes are filed, wrapped in alcohol- 000. After pasteurization 1 ml. por­ dampened cotton and opened. tions were plated out in T. G. M- agar.* T e s t s ' Survivors were found in very small Initially, tests were made on raw numbers,· in 55 percent (46 of 84 milk brought to the laboratory for tubes). It is of interest that the num­ routine examination. They were car­ ber of positive tubes found in each of ried out to determine, first, whether the several dilutions did not differ sig­ coliforms could be recovered after nificantly. Differences would be ex­ laboratory pasteurization of raw milk, pected if coliforms died according to and secondly, whether there was any a natural death rate without the inter­ relation between the initial numbers ventions of any extraneous factors. and the presence of survivors. The The experiment was repeated to partial submergence technic (A) was more closely simulate laboratory pas­ employed and determination of the teurization of whole milk. Certified number of coliforms in the milk before pasteurized milk was used because of and after heating was made by means its very low bacterial count. One mil­ of poured sodium desoxycholate agar liliter portions of the heat treated sam­ plates.* ples were uniformly streaked out with Four hundred and eighty-two sam­ a bent glass rod in 0.1 ml. fractions ples of raw milk were tested. It was on each of ten E. Μ. B. agar plates. found that 7.5 percent (36) of the The E. Μ. B. agar was used to avoid heated samples yielded coliforms. The any confusion of coliform with possible coliform counts of raw milk which non-coliform survivors. Another varia­ yielded survivors varied from 340 to tion was that the tip of the inoculating 580,000 per milliliter. The coliforms pipette was wiped with a sterile pad in milk which yielded no survivors prior to insertion. Furthermore, four were in a similar numerical range, 0 to additional intermediate time intervals 620,000. There did not seem to be were used in each test. They were 0 any correlation between the initial (time to reach 61.5° G.), 5, 10, 15, number and the presence of survivors. and 30 minutes. Four strains were so The heat resistance of some 18 pure tested. Three dilutions were used for culture isolations of survivors from each strain, the numbers ranging from nine samples was next determined by 6 thousand to 17 thousand in the the same technic.' Appropriate dilu­ highest dilution and from 60 million tions of lactose broth cultures were to 170 million in the lowest. made in sterile skim milk. Two mil­ Survivors were again found and as liliters of these dilutions were pipetted in the previous experiments the posi­ into tubes to which 3 ml. of sterile tive tubes were variably distributed. skim milk had already been added. Thus six of twelve sets showed coli­ Four decimal dilutions were used in forms and the positive tubes in five of each of a total of 21 tests. The num­ the six were not orderly arranged. ber of organisms per milliliter used Here, also, as in the raw milk routinely ranged from 40-520 to 40,000-520,- pasteurized, there was no correlation between the initial and surviving num­ * The composition of this medium prepared in our laboratory is as follows: bers of coliforms. This finding agrees Distilled water 1000 ml. with that of Tanner and Windsor Peptone 10 g m . Lactose 10 (1929) (18). The most that can be Sodium Chloride 5 Dipotassium phosphate 2 said is that there was a slight tendency Sodium Desoxycholate 1 Agar 16 * Standard Methods for The Examination of 1% Neutral Red 3 ml Dairy Products, Eighth Edition, 1941, p. 22. J ournal of M ilk and F ood T echnology 145 for tubes with the greatest initial num­ serial dilutions of pure cultures with bers to be positive more frequently. initial tubes containing very great No orderly sequence of survival was numbers of coliforms, ranging from noted at the different time intervals millions to trillions. The Use of such of heating. Finally, when the data large numbers indicates, of course, were arranged according to strains a that this part of his work has no direct complete lack of consistency of find­ relation to the problem of heat re­ ings was indicated on repeated test. sistance of coliforms in raw milk. The general inadequacy of the par­ Craige, however, reported the fairly tial submergence test being so clearly consistent survival of organisms in demonstrated, the sealed tube com­ tubes with initial numbers in the plete submergence technic was investi­ thousands or less, the raw milk range. gated as an alternate method. Twenty- It was decided, therefore, to check the four hour cultures of the same strains adequacy of Craige’s technic with· which had previously “resisted” pas­ simultaneous tests of the two technics teurization were diluted 1/10 in pas­ previously discussed. teurized certified milk. Three mil­ Craige’s method was followed with liliters of this dilution in milk were some slight modifications. Coliform then added to the bulb tube and the cultures were grown on infusion broth procedure indicated in technic (C) overnight. One-tenth milliliter of a followed. A total of 36 tests were run culture was then spread on each of on ten strains. All strains were heated two nutrient agar slants and incubated for 30 minutes and in addition 25 tests for two days at 37° C. Two milliliters were run at intermediate time intervals of sterile broth were next added to of 0, 5, 10, and 15 minutes. The num­ each slant and the growth emulsified. ber of organisms used ranged from 3 Three milliliters of this emulsion were million to 396 million per milliliter added to 27 ml. of sterile skim milk with a mean of about 60 million. to make the 10-1 dilution used in the The results differed markedly from tests. The number of organisms pres­ those of the preceding tests since in ent was determined by pouring nutrient no instance did any coliforms survive agar plates in duplicate from 10-7 30 minute heating. It should be point­ and 10-8 sterile water dilutions made ed out that among these strains were from this dilution. The plates were some which had shown repeated incubated overnight at 35° C. Those “resistance” by the partial submergence with 30 to 300 colonies were averaged technic. Likewise, survivors were com­ to estimate the number of organisms pletely absent despite the fact that the present. The contents of two slants numbers of coliforms used in these were used to prepare duplicate tubes tests far exceeded, those normally found for each of the three technics, the par­ in milk before pasteurization. It was tial submergence method with test observed in the intermediate time in­ tubes and with double open-end tubes terval tests that no survivors were and the complete submergence method. present at ten minutes or thereafter. These three sets, each with a tem­ Three tests did yield survivors at 5 perature control tube, were submerged minutes and eight at 0 minute, (i.e. in a water bath at 61.5° C. When all upon reaching 61.5° C.) three temperature controls had reached When the above work had been 61.5° C., the corresponding tubes were completed, a report by Craige (19) timed for 30 minutes and then removed appeared in which coliform survivors to an iced water bath for 5 minutes. were demonstrated by a partial sub­ The mouth of each tube was wiped mergence technic with an ordinary with alcohol, flamed, and the contents cotton-stoppered tube. Craige used poured into large lactose broth fer- 146 COLIFORMS IN DAIRY PRODUCTS mentation tubes. The tubes were in- physical technic may be imperfect, or cubated for three days at 35° C. the numbers of organisms used may A total of ten strains was tested, be unreasonably great.

TABLE 4

A C o m pa riso n of S everal T e c h n ic s of L aboratory P asteurisation TECHNIC * Totally Submerged Partially Submerged Initial no. of Open-end double- S tr a in organisms per ml. Sealed tubes stoppered tubes T e s t tu b es A 328,500,000 — — + + B 1,440,000,000 — + - + + C 1,360,000,000 ■----- _j---- + + D 1,960,000,000 ------H- + + + E 500,000,000 ----- • ----- + + F 650,000,000 — — ■ -I— G 1,420,000,000 + + + + - + + H 610,000,000 — + + 6,100,000 — — + - 61,000 — — — 610 . — — — — I 750,000,000 — + - + + 7,500,000 — + - 4* + 75,000 — + - — — 750 — — — — J 580,000,000 — + + + + 5,800,000 — + - + - 58,000 — — — 580 — ___ — — Total survivors 2 13 23

* All tests were carried out in duplicate.

seven at the 10-1 dilution only, and S u m m a r y a n d D i s c u s s i o n three at the 10-1, 10-3, 10-5, 10-7 The main question raised in this dilutions. The results of our findings study is : Have heat resistant coliforms are summarized in Table 4. any practical significance in the coli- It will be noted from the table that form test of pasteurized milk? It seems the yield of positive tubes varied clear on the basis of all the findings widely with the three technics. Thus, which are summarized below that the the sealed totally submerged tubes answer is an unequivocal, “No”. yielded only 2 positives of 38, the The alleged heat resistance of coli­ open-end double-stoppered partially forms is discussed in reports which submerged tubes yielded 13 positives cover a long span of years. The in­ of 38, and the ordinary cotton stop­ formation available in the literature pered test tubes, Craige’s technic, was first analyzed. The following con­ yielded 23 positives of 38. It must be clusions were drawn: (1) That re­ judged from the findings that reliable ports frequently are fragmentary and results cannot be obtained with either do not attack the problem as one with of the partial submergence technics several facets. (2) That a number of used. It may be concluded, therefore, studies suffer from the defect that that when survivors are found as a they were carried out in the laboratory result of laboratory pasteurization of only and not in a milk plant itself. pure cultures of coliforms, either or Crucial testing of the hypothesis of both of two faults may be present. The practical heat resistance should be J ournal of M ilk and F ood T echnology 147 carried out at a pasteurizing plant on It was found that on the whole in only “natural” coliform-containing raw milk. about 2 percent of the samples did the (3) That many of the reports on number of coliforms exceed 100,000 laboratory studies are unsatisfactory per milliliter and that in a great ma­ because the technic of partial sub­ jority of instances they were far below mergence used is prone to error, or this figure. These results place in ques­ because the number of micro-organisms tion the significance of those labora­ used in individual tests are either not tory reports which claim to demon­ given or, where given in tests purport­ strate heat resistance, in which exces­ ing to show heat resistance, are ob­ sive numbers of coliforms are used. viously much greater than would nor­ The third line of investigation con­ mally be found in raw milk. sisted of laboratory studies. It was Our own investigation, which fol­ found that when raw milk was pas­ lowed this analysis, frankly attempted teurized by a commonly used so-called to bolster the hypothesis that heat re­ partial submergence technic that 7.5 sistant coliforms are of no practical im­ percent of 482 samples tested yielded portance in the coliform testing of coliforms. It was noted, however, that pasteurized milk. Three distinct lines the presence of survivors was hap­ of investigation were followed. hazard and was unrelated to the initial The first was an attempt to deter­ numbers present in raw milk. The mine the frequency with which coli­ same technic was used to test 18 pure forms are present in milk just leaving cultures of some of these survivors in the holder in a pasteurizing plant. The a total of 21 trials. The cultures were technic used was capable of detecting, each tested in four decimal dilutions in the majority of instances, the pres­ falling within the range of coliforms ence of as few as five coliforms per previously found to be present in liter of milk. Repeated tests made over natural raw milk. Similar findings a period of several months revealed were obtained; 46 (55 percent) of 84 that coliforms very rarely escape de­ tubes were positive. Again the sur­ struction in the holder. Thus coliforms vivors seemed to be distributed by were detected in only one of some 400 chance among the several dilutions. liters of milk sampled. This despite the This was noteworthy and caused grave fact that by the same technic the final doubt about the technic since with bottled quarts of milk were found, on pure cultures survival usually follows the several occasions tested, to yield about 50 percent positives. Although a logarithmic law. These doubts,were plant study seems to be the most per­ further compounded when further tests tinent line of investigation, it would were made using four cultures with probably be unwise to draw a final three dilutions for each and five dif­ negative conclusion to the question of ferent periods of heating ranging up heat resistance from this work at one till 30 minutes for each dilution. Simi­ plant only. When, however, this find­ lar irregularities in survival were ing is integrated with those that fol­ found. The irregularities were unre­ lowed it is the most reasonable decision lated to the time of heating as well to be made. as to the dilution. Convinced of the The second line of endeavor was a unsatisfactory nature of the partial coliform survey of raw milk in New submergence technic, the complete sub­ York City for a period of one calendar mergence sealed tube technic was next year. The purpose was to determine investigated. Ten of the same strains the usual as well as the maximum num­ were studied in some 36 tests with bers of coliforms which are present in initial numbers this time greater than raw milk during the several seasons. would be expected in normal raw milk. 148 COLIFORMS IN DAIRY PRODUCTS

The numbers ranged from 3 millions 4. Katzin, L. E., Sandholzer, L. A., and to 396 million per milliliter. It was Strong, Μ. E. Application of the Decimal Time .Reduction Principle to a Study in the found that in none of the tests were Resistance of Coliform Bacteria to Pasr- any coliforms recovered after 30 min­ teurization. /. B a d ,, 4 5 , 265 (1943). utes. When shorter time intervals were 5. Tanner, F. W., and Du Bois, G. C. used, however, 8 of 25 cultures sur­ Some Notes on the Effect of Heat on Mem­ vived after 0 minute (i.e. upon reach­ bers of the Colon-typhoid Group in Milk. ing 61.7° C ), 3 of 25 survived after 5 /. Dairy Set., 8, 47-53 (1925). 6. Zelenski. Zur Frage de Pasteurisation minutes, but none did so after 10, or 15 der Sanglingsmilch. Jahrb. f. Kinderheilk., minutes. These findings indicate that 63, 288-307 (1906). coliforms die in a regular fashion and 7. Gage, S. de M., and Stoughton, G. usually do not survive the time and VanE. A Study of the Laws Governing the temperature of laboratory pasteuriza­ Resistance of Bacillus Coli to Heat. Technol. Q u a rt., 19, 41 (1906). tion when an adequate technic is used. 8. Shippen, L. P. Significance of Bacillus Finally, recently reported findings coli in Pasteurized Milk. /. Am. Med. with a partial submergence technic Assoc., 64, 1289-1291 (1915). using cotton-stoppered tubes were 9. Ayers, S. H., and Johnson, W. T. checked. It was found that this technic Ability of Colon Bacilli to Survive Pas­ teurization. /. Agric. Res., 3, 401 (1914— is even less efficient than the unreliable 15). partial submergence technic which we 10. Adams, F. O., and Ward, A. R. Tests had investigated. of Certified and Pasteurized Milk„.for B. coli-like Colonies on Endo Medium. Rep. Internat’l. Assoc. Dairy and Milk Insp., C o n c l u s i o n 249-251, (1924). Evidence was obtained as the result 11. Swenarton, J. C. Can B. Coli be Used of a pasteurizing plant investigation as an Index of the Proper Pasteurization of and laboratory studies that so-called Milk? /. B a d ., 13, 419 (1927). 12. Beavens, E. A. Escherichia-aerobac- heat resistant coliform organisms are ter Group as an Index to Proper Pasteuriza­ of absolutely no practical significance tion. J. Dairy Set., 13, 94 (1930). in the coliform test of pasteurized milk. 13. Long, H. F., Hedrick, T. I., and Ham­ mer, B. W. Heat Resistant Coliform Organisms with Particular Reference to A cknowledgment Butter. J. Milk Tech., 7, 20-25 (1944). The study in the milk plant was 14. Finkelstein, R. Occurrence of the carried out in cooperation with the Colon^aerogenes Group of Organisms in Milk Division of the Bureau of Food Raw and in Pasteurized Milk, and its Sig­ nificance. /. Dairy Set., 2, 460-481 (1919). and Drugs of this Department, par­ 15. Jenkins, H. Experiments on the Pas­ ticularly Mr. Samuel Greene, Mr. teurization of Milk, with Reference to the Joseph Goldstein, and Mr. Alfred Efficiency of Commercial Pasteurization. Meyers. /. Hyg., 25, 273-284, (1926). , 16. Stark, C. N., and Patterson, M. C. B ibliography The Heat Resistance of Colon Organisms in Milk. J. Dairy Set., 19, 495 (1936). 1. McCrady, Η, M., and Langevin, E. M. 17. Vernon, T. R., and Walker, L. J. The Coli-Aerogenes Determination in Pas­ Coli Contamination in Pasteurized Milk. teurization Control. /. Dairy Set., IS, 321- Soc. Agric. Bact., Report Ann. Conf. 329 (1932). (1936). 2. Buchbinder, L., and Fertig, J. W. Pre­ 18. Tanner, F. W., and Windsor, M. F. liminary Report on Coliform Studies of The Ability of Escherichia Coli and Serratia Pasteurized Milk and Milk Products. 19th Marcescens to Survive 62.8·'' C. for Thirty Annual Report of N.Y.S. Assoc, of Milk Minutes in Milk. J. Dairy Set., 12, 202-210, Sanitarians, p. 103, 1945. (1929). 3. De Jong, D. A., and deGraaff, W. C. 19. Craige, J. E. Significance of Concen­ De coli-controle der gepasteurizeerde melk. tration of Coliform Organisms in Raw Milk Nederl. Weekblad v. Zuivel. en Veeteelt, 12, Upon · Survival of Pasteurization. /. Milk 37-38 (1906). Tech., 9, 191-196, (1946). 149

Effect of Stabilizers on Frozen Cream

R. W. Bell Division of Dairy Research Laboratories, Bureau of Dairy Industry, Agricultural Research Administation, U. S. Department of Agriculture

r e a m that has been frozen, stored, ing to its inventors, emargol possesses C and thawed is not as stable in its at least two groups, one having a hy- physical properties as was the cream drophile function and the other having before it was frozen. Freezing and a lipophile function in the molecule storage tend to weaken the emulsion, and they are balanced in the molecule. especially when conditions prior to They further state that by lipophile freezing favor clumping of the fat groups they mean those which have globules. Cream is affected less by an attraction or affinity for oleaginous the disruptive forces of freezing, stor­ media, or which taken alone would dis­ age, and thawing if the milk from solve or have a tendency to dissolve which it is derived contains relatively in oleaginous substances. By, hydro- small fat globules and the milk and phile groups they mean groups having cream are kept warm so that these an affinity for water or tending to dis­ globules are maintained in a dispersed solve in water. state until freezing time (1). Pectic substances are complex car­ When advantage is taken of the bohydrate derivatives. Pectin is water properties of the fresh milk and these soluble, a colloid and a polymer, and properties are conserved throughout is similar in properties to many of the the preparation, freezing, and storage other polysaccharides (6). It is wide­ of the cream, the freshly thawed ly used in jelly making and for many product is a free flowing liquid which other purposes. does not have the high viscosity and The following is quoted from Hills apparent richness of cool whipping and Speiser (5). cream. During refrigeration at 5° to “The molecule of the natural high 10° C. it becomes a homogeneous polymer, pectin, is composed prin­ semisolid of smooth, cream-sauce con­ cipally of anhydrogalacturonic acid sistency. Thawed storage cream that residues, partially methyl esterified and is prepared from cream in which the linked together to form a long chain. fat globules clumped before the cream Nongalacturonide materials, galactan froze is coarse-textured and soon forms and araban, may constitute one-third a cream plug. or more of the weight of the pectin. This investigation was conducted to As has been shown by Schneider and Bock {Ber., 1938, 71B, 1353), the determine whether the use of a stabi­ characteristic properties of pectin— lizer would make it possible to obtain gelation, film formation, and high vis­ thawed cream which would more near­ cosity in dilute solution—derive from ly resemble bottled whipping cream. the polygalacturonide chain; the non- Two different stabilizers have been galacturonide constituents or ‘ballast investigated. These stabilizers are materials’ act mainly as diluents.” emargol and fruit pectin. Emargol is a trade name for a mix­ E xperimental Methods ture of mono- and diglycerides and In this work a 50 percent emargol- sulfoacetates thereof (2,3,4). Accord­ 50 percent water paste was used. The 150 Stabilizers in F rozen Cream supply was stored in a dark room that still warm, and portions of the cream was maintained at 7° C . This emargol were standardized with the skim milk paste was mixed with a small volume to 40-, 30-, and 20-percent fat content. of fresh cream and the mixture homo­ Each cream was divided into two genized in a household type of hand parts. To one part was added 0.5-per­ homogenizer before being added to the cent emargol as described and the raw cream. cream pasteurized; the other part was Only one lot or sample of fruit pectin pasteurized and used as the control and was used in the following experiments. the samples were frozen and stored. The pectin was dispersed in water be­ The second day thawed samples were fore it was added to the raw cream. examined and thereafter at intervals The cream was prepared, frozen, of two to five weeks (Fig. 1). thawed, and examined as described by On the initial inspection, samples Bell and Sanders (1). Unless other­ which had been held at —15° C. thawed wise specified it contained 40 percent at room temperature within three hours fat. All cream was pasteurized by into homogeneous liquids, except the heating to 80° C. and cooling promptly control sample which contained 40 to not lower than 30° C. percent fat. However, this control be­ About 150 ml., or one-third of a pint came a smooth cream when stirred. of cream in a small can was the ex­ On the second inspection of samples perimental unit and the storage periods which had been stored at -15° C, were from less than 2 days to several those which contained emargol became months. fluid sooner and were more homo­ The warm canned cream was frozen geneous than the controls. The 40- and in ethyl alcohol at -15° and -29° C. 30-percent creams were rough when Solid carbon dioxide was added to the first stirred. alcohol to maintain it at these tem­ After 24 hours at 6° C. the samples peratures and to agitate it during which contained no emargol and which freezing, of the cream. Under these had been stored at -15° C. had sepa­ 'conditions a sample became solid in rated into a semisolid upper layer and 50 minutes and 25 minutes, respec­ a milky lower layer. tively. The cans were stored in air In general, those samples which con­ a t-15° and -29° C. tained 0.5 percent emargol thawed into The emulsion stability of each sam­ better creams. The 40-percent creams ple was obtained by weighing 9 grams were not as stable in body as the 30- of the frozen cream into a funnel and 20-percent creams. placed in a cream test bottle, washing Progressive deterioration in the the cream into the bottle with luke­ samples stored at —15° C. is indicated warm water, and proceeding as de­ in figure 1. Figure 1 also shows the scribed by Bell and Sanders (1). decisive superiority of —29° C. as a Viscosity measurements were made freezing and storage temperature. at 30° C. with a MacMichael viscosi­ At all times during the 14 weeks meter. period the samples stored at -29° C. thawed readily into fluid creams of ap­ E xperimental Results parently good quality. However, un­ Addition of 0.5 percent of a 50-per­ like fresh cream, on standing at 5° to cent emargol paste to cream from 10° C. they became homogeneous semi- warmed milk containing 3:7 percent fat. solids. The freshly drawn milk was warmed Although the emargol did not ma­ to 42° C. and delivered to the Bureau's terially increase the viscosity of the research laboratories in Washington, thawed creams at 30° C., it helped to D. C , where it was separated while prevent weakening of the emulsion, J ournal of M ilk and F ood T echnology 151

F ig u r e i . Effect of emargol (E curves) on the viscosity and oiling off values of thawed 40-, 30-, and 20-percent pasteurized cream from warmed milk of 3.7 percent fat content. 0.5 percent emargol by weight was added to each of the 3 raw creams after homogenizing it in a small volume of cream of comparable fat content. especially of those samples which were frozen and stored at -15° C , the body stored at -15° C., and it caused the of the thawed control cream resembled creams to be smoother and more uni­ that of good cultured buttermilk and form in consistency. the consistency of the others improved Addition of emargol paste (50 per­ with the increase in proportion of cent emargol) to cream from warmed emargol. After several days at 10° C., milk containing 3.3 percent fat. Emar­ the samples which contained emargol were superior to the control. The gol, in the amounts shown on the curves cream layer which formed in the latter in figure 2, was added to 40-percent was rougher and firmer than the cream raw cream by first dispersing it with layers in the former. However, all a hand homogenizer in 400 ml. of samples were fairly acceptable in ap­ cream. The creams were then pas­ pearance after they had been stirred teurized, canned while warm, and with a spoon. Of these 5 samples, the frozen in the usual manner. one which contained 0.5 percent emar­ On the initial inspection of samples gol was the best. 152 Stabilizers in F rozen Cream

F ig u r e 2 . Effect of emargol on the viscosity and oiling off values of thawed 40-percent pasteurized cream from warmed milk of 3.3 percent fat content. “C” refers to the controls; .1%, .2%, .3 % and .5% to the amount of emargol added by weight to each raw cream after homogenizing it in a small volume of the cream. Solid lines represent creams quick frozen and stored at -29° C.; broken lines refer to creams quick frozen and stored at -15° C.

Deterioration in the physical char­ and then stored at -29° C. for 2 days acteristics of these thawed samples thawed at the same rate into creams with lengthening of the storage period which drained cleanly off the side of is shown in figure 2. Although emargol a glass beaker. After 16 hours at had only minor influence on viscosity, 10° C., the samples resembled homo­ it increased the stability of the emul­ geneous cream sauce. This was true sion. It partially neutralized the weak­ of all samples frozen and stored at ening effect of freezing and storage at -29° C. and examined over the period this temperature. shown in figure 2. Little was gained Samples that had been quickly frozen by adding emargol. The low fat milk, J ournal of M ilk and F ood T echnology 153

F ig u r e 3 . Effect of pectin on the viscosity and oiling off values of thawed 40-percent cream from cooled milk of 3.7 percent fat content. “C” refers to the controls; .1%, 2 % , .3% and .5% to the amount of pectin added by weight to the raw cream. Solid lines represent creams quick frozen and stored at -29“ C.; broken lines refer to creams quick frozen and stored at -15° C. the method of preparation, the rapid was usually detectable in those that rate of freezing and the low storage contained 0.5 percent, temperature sufficed to yield cream of Addition of fruit pectin to cream apparently good physical properties, from cooled milk containing 3.7 percent Furthermore, the controls had a better fat. The pectin was dispersed in water flavor. The emargol contributed a and added to the raw cream in the con- slightly foreign flavor in proportion centrations recorded on the curves in to the amount added. The flavor was figure 3. A proportionate volume of scarcely noticeable in samples which water was added to fhe control so that contained 0.1 percent emargol but it each cream contained 40 percent fat. 154 Stabilizers in F rozen Cream

F ig u r e s 4 an d 4a. Effect of etnargol (E curves),_ pectin (P curves) and equal parts of emargol and pectin (E + P curves) on the viscosity and oiling off values of thawed 40-percent cream from warmed milk of 3.5 percent fat content. The “C” curves refer to the controls. Solid lines repesent creams quick-frozen and stored at -29° C.; broken lines refer to creams quick-frozen and stored at -15° C.

The creams were then pasteurized, expected, markedly superior to those canned, and frozen as usual at -15° that were held at -15° C. However, and -29° C. they were not as homogeneous as the On the initial inspection of the two comparable samples of figure 2. This sets of thawed samples, it was observed is attributed to the fact that this cream that the consistency of the cream im­ was made from cooled milk containing proved with each additional increment 3.7 percent fat rather than from of pectin. The specimens that were warmed 3.3-percent milk, which had stored at -29° C. were, as had been smaller, unclumped fat globules. J ournal of M ilk and F ood T echnology 155

Comparison between emargol and been due to the greater general de­ pectin■ as stabilising agents in jrosen terioration of the control. In fact, all cream prepared from warmed milk samples stored at —15° C. were of in­ containing 3.5 percent fat. To portions ferior quality after the first month of of the warm, raw 40-percent cream storage. was added 0.2 percent emargol, 0.4 Measured by the homogeneity and percent emargol, 0.2 percent pectin, 0.4 thinness of the film after a portion of percent pectin, and 0.2 percent of each each had drained off a clean glass, the in the manner already explained. Then -15° C. creams were rated in the fol­ each , cream was flash pasteurized, lowing order: 0.2 percent pectin plus cooled to not less than 30° C , canned 0.2 percent emargol, 0.4 percent pectin, and frozen in alcohol at -15° and 0.2 percent pectin, 0.4 percent emar­ -29° C. gol, 0.2 percent emargol, and control. The viscosities and emulsion stabili­ On the basis of their emulsion stability, ties of these samples over a period of the sequence was 0.2 percent pectin nearly 5 months are plotted in figures plus 0.2 percent emargol, 0.4 percent 4 and 4a. emargol, 0.4 precent pectin, 0.2 percent The samples which contained pectin, pectin, 0.2 percent emargol, and con­ being more viscous than the others, trol. The curves show how nearly did not warm up as fast. Under the similar some of these values were. same conditions of warming, the pectin The influence of the pectin on the creams had a temperature of about thawed creams was apparent in their 25° C. when the other creams had al­ greater viscosity, smoother texture, and ready reached 30° C. lesser tendency to form cream plugs. The curves in figure 4 show that the All samples that had been stored at emargol had practically no influence -29° C. were in good physical condi­ on the viscosity of the thawed creams. tion. Those that contained pectin, al­ Although emargol seems to have low­ though more viscous than the others, ered the viscosity of the thawed sam­ were not gels. At room temperature ples that had been maintained at -15° they flowed readily and were of supe­ C., this difference is believed to have rior texture. 156 Stabilizers in F rozen Cream

As will be seen in the figures, the the resistance of cream to the disrup­ pectin had approximately the same tive forces of freezing, storage, and emulsion stabilizing power as the thawing. A firm, coarse-textured emargol. This was due partly to the cream plug forms in the thawed prod­ greater viscosity of these creams as uct, the cream beneath it becomes a they cooled in the freezing baths. Since milky fluid, and the body is no longer the viscosity of these creams increased acceptable. This weakening of the during this period to two or more physical stability of the system due to times that of the controls, conditions homogenization, is demonstrable also in were less favorable to fat clumping. a decreased heat stability. Interest in frozen cream will increase Discussion with improved and more extensive fa­ cilities for quick freezing and low tem­ Although only one sample of emar­ perature storage of food. There would gol and one of pectin were used in these be obvious advantages in preparing and experiments, sufficient evidence has freezing cream on a dairy farm, since, been obtained to demonstrate the pos­ with the necessary facilities, pasteurized sibility of using a stabilizer to advan­ cream from the warm, low-fat fresh tage in the preparation of frozen cream. milk could be converted by prompt In the selection of such a stabilizer, and rapid freezing into a state in which preference would be given to a product it could be preserved effectively. High which helped to preserve not only the sanitary standards would have to be emulsion but also the body against the practiced, copper avoided, and the prin­ disruptive forces of freezing, storage, ciples described in this and earlier and thawing. The ideal agent would papers applied. not detract from' the natural flavor or i wholesomeness of the cream. It would contribute to the apparent richness of Summary and Conclusions the freshly thawed product and to its The addition of small amounts of body and physical stability while it was the edible stabilizers, emargol and pec­ being preserved in an unfrozen state in tin, to raw cream helped to conserve a refrigerator. the physical stability of the pasteurized Other pectins and other emulsion cream during low temperature storage. stabilizing agents consisting principally Emargol decreased the tendency of of the sodium sulfoacetate deriva­ the thawed creams to oil off, without tives of mono- and diglycerides of fat­ changing the viscosity. It shortened forming fatty acids may be more effec­ the thawing period and improved the tive than were those used in these consistency of the cream. experiments. Pectin had a comparable effect as an Most of the samples did not have emulsion stabilizer. It improved the an objectionable flavor. The older they consistency, and in addition increased were the less fresh they tasted. When the viscosity of the thawed cream and several months of age, they had a tend­ lessened its tendency to form a cream ency to be flat. Flavor would appear plug. to be a factor which can be largely The differences between the control controlled by using strict sanitary samples and those which contained a measures and processing the milk as stabilizer were more pronounced when soon as possible after it is produced the freezing and storage temperature was -15° C. than when it was -29° C. (7 )· Although homogenization divides Although emargol and pectin aided the fat globules in cream, it decreases materially in stabilizing the cream J ournal of M ilk and F ood T echnology 157 against the disruptive forces of freez­ 3. Epstein, Albert K. and Harris, Ben­ ing, storage, and thawing, they were jamin R, Margarine Emulsion and Product to be Used Therein. U. S. Patent Re. 21,683. not as important factors as the size of Reissued Jan. 7, 1941. the fat globules, the avoidance of 4. Harris, Benjamin R. Lipophilic-Hydro­ clumping, the rate of freezing and es­ philic Derivatives of Thio Compounds. U . S . pecially the storage temperature. P a te n t No. 2,201,535. May 21, 1940. 5. Hills, Claude H., and Speiser, Rudolph. Characterization of Pectin. S c ie n c e 103, R eferences 166-167 (1946). 1. Bell, R. W., and Sanders, C. F. Factors 6. Rooker, Wm. A. Fruit Pectin, Its Com­ which Contribute to the Physical Stability mercial Manufacture and Uses. T h e A v i of frozen Cream. J. Dairy Set., 19, 213-220 Publishing Co., Inc., New York, N. Y. (1946). (1928). 2. Epstein, Albert K. Emulsion. U . S . 7. White, Wm. Unpublished data of this P a te n t No. 2,223,558. Dec. 3, 1940. Bureau. 158

Measuring Sanitary Practices in Public Eating Establishments

Robert Anderson C. W. Anderson, B.S. N. O. Gunderson, M.D. Department of Health, Rockford, Illinois

I ntroductory Statement limelight of expectancy in food poison­ n the light of our present knowledge ing, but now with the recovery, isola­ I of food sanitation, it is well to ask tion, and identification of other or­ why our known sanitary control meas­ ganisms such as the staphylococcus and ures have not been more universally Salmonella groups,.it is possible to as­ applied to public eating establishments. certain more accurately the probable One of the reasons perhaps is that cause. Other bacterial types such as a goodly number of restaurant opera­ proteus, paracolon, and streptococci are tors are not cognizant of the saving and also potential sources. good will that can be created through: After using kitchen tables for the (1) the proper application of cold and preparation of chicken, turkey, pork, heat that keeps food fresh and palatable livers, hearts, sweetbreads,' etc., it until served to patrons, (2) the ade­ would seem to be good policy to sani­ quate cleaning, washing, and sanitizing tize these tables before being used of utensils, glassware, and equipment again in the preparation of foods con­ with improved detergents, wetting sumed without cooking, if organisms agents, and germicides that prevent present on raw meat are not to con­ food spoilage and possible spread of taminate these foods. disease producing bacteria, and (3) the use of a “Seeing Is Believing Swab , E xcluding Certain E mployees Test” that shows how well these sani­ tary practices are carried on in their To keep staphylococcus food poison­ places of business. ing at a minimum, it is consistent with It is now possible for food sanita­ good public policy to exclude from em­ rians to offer easily interpreted busi­ ployment any worker afflicted with ness improvement as well as public boils, sore fingers, or other infections, health protective reasons why restau­ as well as those with streptococcic sore rant owners can afford to cooperate throats, colds, and flu that may spread with corrective measures advanced by to patrons and employees. health departments for eradicating Health Department laboratory tech­ potential disease hazards, so ably dis­ nicians are able to locate spreaders of cussed in the article “Disease a la infectious disease with great accuracy Carte” in the December, 1946 issue of through improved laboratory pro­ the Woman’s Home Companion. cedures. Likewise, the legal responsi­ bility involved when reasonable pre­ cautions are not observed in public W o r k T a b l e s eating establishments can lead to patron Heretofore, the word ptomaine and or employee reimbursement for (1) the typhoid germ have occupied the lost time, and (2): doctor and hospital J o urna l of M il k and F ood T echnology 159

HOWTO USE TEST 1- KITS ARE TAKEN TO RESTAURANTS 2- UTEN5IL5 ARE. SWABBED 3 - TUBES ARE INOCULATED 4- kits LErr at restauran; for operator TO SEE AND BOJEVE

bills, as well as inconvenience and em­ all products need to be elevated above barrassment to proprietors. the floor and away from walls, (2) adequate floor drainage is essential, P r o t e c t iv e S t o r a g e o f F r e s f i F oods (3) condensation needs to be prevented When fresh foods reach public eat­ through adequate ventilation, (4) ing establishments, owners must meet proper temperature is paramount, and the problem of protecting these foods (5) in and out inventory check sheets from: (1) spoilage, and (2) con­ are useful in case of large stocks. tamination with disease producing bac­ Reference is made to the hotel inci­ teria which may cause a direct finan­ cial loss and a loss of customers as dent in Chicago during the World’s well. Fair which resulted in numerous cases For this reason, a well arranged of illness and some deaths, to appre­ room or rooms are needed for the ciate the importance of protective stor­ proper storage of food. The following age of foods awaiting to be served the precautions should be observed : (1) public. 160 M easuring Sanitary P ractices

Regarding P ests nated material into a water supply sys­ Beside the esthetic aspect involved, tem by means of submerged inlets is there is an inherent health hazard possible under certain circumstances, lurking- in foods contaminated with ex­ with epidemic possibilities. This is well crement and disease producing or­ known to health department sanitary ganisms from rats, mice, cockroaches, engineers. For this reason, operators and weevils. The most effective means can well afford to seek the aid of the of eradicating these nuisances which city health department in determining constitute a financial loss and customer whether any of these connections exist disfavor, is for owners and operators on the equipment or apparatus in their to enter into a monthly contract with place of business. a reputable qualified exterminating To illustrate the point at hand, ref­ company utilizing the newer products erence is made to the spread of un- and methods available. This method is dulant fever among workers in a gaining favor as revealed by the in­ laboratory in the middle-west a few creasing number of establishments now years ago. This outbreak was ap­ under monthly contract. This is a spe­ parently due to a hose connection from cialized field and should be treated as a faucet left submerged in a wash tank such. Health Departments have the with improperly sterilized dishes that responsibility to see that this work is contained the organism of this disease. adequately and efficiently carried on. Back siphonage occurred resulting in several cases of undulent fever among Refrigeration students. It is well established that bacterial growth is dependent upon (1) proper Steam T ables temperature, (2) sufficient food, and The practice of leaving cooked, fried (3) adequate moisture. Likewise, or broiled foods at room temperature bacterial disease in man is dependent until served to customers, also needs upon the (1) kind, (2) number, and serious consideration in terms of loss (3) virulence of the organisms present, through food spoilage. When food is as well as (4) the resistance of persons coming in contact with these bacteria. heated sufficiently, storing at room Refrigeration controls the temperature temperature for limited periods usually factor of this 3-way bacterial survival has no deleterious effects. Consider requirement with the result that any the number of banquets, large dinners, bacteria that may be on or in food are church suppers, and picnics followed unable to multiply. This means a by stomach and intestinal disturbances, direct saving through less food loss, by which upon investigation have often spoilage. been found to be due to the storing of For this reason, perishable foods, previously heated food for too long a especially soft pies, custards, etc., in period at room temperature. the warmer months of the year, need Realizing that pasteurization tem­ to be refrigerated, so as to curb the perature (143° to 145°F.) destroys growth of disease producing bacteria, disease producing bacteria, it is good especially certain types of staphylococci practice to keep heated foods for serv­ which produce gastroenterotoxins dur­ ing on steam tables maintained at a ing their growth. Such toxins are not temperature of 150°F. destroyed by heat even though the Public health records contain many bacteria are killed. cases where food poisoning has resulted Submerged I nlets from keeping foods on steam tables at At this point, it is necessary to men­ incubation rather than pasteurization tion that back-siphonage of contami­ temperatures. J ournal of M ilk and F ood T echnology 161

I ntensive Asepsis we perhaps have to revise some of our The sanitary care of utensils and thinking on the use of soap as a clean­ equipment used in the preparation and ing agent in public eating places. All serving of food is not a difficult matter' soaps form insoluable curds with hard for both small and large establish­ water resulting in (1) wash and rinse ments. Attention to certain specific tank sludge rings, (2) accumulations details is a necessary precaution. on and near faucets, (3) bottom and For this reason “intensive asepsis” side wall wash tank grease accumula­ is recognized as being applicable to tions, (4) sticky utensils and equip­ public eating establishments. This con­ ment, and most important of all soaps sists of directing especial daily atten­ weaken the sanitizing effect of many tion to the utensils, equipment, and germicidal agents. people actually coming in contact with For these reasons, detergents, wet­ food so contamination can be averted ting agents, and germicides when ad­ regardless of the type of environment justed to the kind of water used and in each case. job to be done, apparently obviate the "With intensive asepsis, the so-called use of soap in public eating establish­ greasy spoon and gold coast eating es­ ments. With the “Seeing is Believ­ tablishments are comparable insofar as ing” swab test, interested persons can serving wholesome food is concerned. make comparative tests to verify this In other words, a lumber camp break­ contention. fast, dinner, or supper, can be made In using detergents in wash tanks, just as safe as those served in a res­ however, it is best not to use a type taurant with the latest equipment and of detergent that saponifies the grease skilled help. or oil that may be washed off the utensils into the wash tank since this Pre-scraping Or P re-flushing material may inactivate the sanitizing U t e n s i l s agent in the rinse tank, during the It should be remembered and strong­ rinsing process. ly emphasized that the use of deter­ gents, wetting agents and germicides 170° Rinse Water is predicated on the premise that While the larger establishments are utensils and equipment will be pre­ able to maintain 170° water for sani­ scraped or pre-flushed with sufficient tizing purposes, other restaurants, force to remove any excess food that which constitute well over 90 percent may be present. of all public eating establishments find Without this, the wash water soon it difficult continuously to maintain becomes- nothing more than “bac­ rinse water at this temperature, even teriological soup”. Is this-the origin of with gas burners under the rinse tanks. the coined phrase “Disease a la Carte” This can be demonstrated by making a that received such wide publicity not so survey and actually testing the hot long ago? If bacterial growth is de­ rinse water with a thermometer. pendent upon (1) proper food, (2) Because of the expense, softened adequate temperature, and (3) suf­ wate'r likewise is difficult to obtain in ficient moisture, is it not well to control the smaller establishments. Hard water, the food factor of this 3 link-chain by often results in lime and rust deposits pre-scraping or forceful pre-flushing all on dishwashing racks, tanks, and uten­ utensils before washing? sils, much to the disgust of the help and restaurant owner. Another objec­ Regarding Soap tion to 170° rinse water is the exces­ With the advent of improved deter­ sive condensation that settles and forms gents, wetting agents, and germicides, on the ceiling, walls, and fixtures of 162 M easuring Sanitary P ractices

Publio Eating and Beverage Establishments E fficien cy Check Sheet «3y The "Seeing· I» B elieving" Method

Bureau of· Food Control Deportment of Public Health City of Rockford, Illinois Htme of Pififtft Blank R estau ren t, 1000 Doe S tre e t______

Data March 10r iqh7 — Fond RuiUa^on ftt f?T /nriergon

Eouicment . Growth Interpretation Lab. Meeds Τ ϊο Item Ho. Hone Moder­ S a tis ­ Immedietc a te Heavy E xcellent facto ry A ttention

B E F 0 R E 1 Wash- Watex 120°F. With Detergent X 2 s Rinse Water 120°F. Wetting Agent Only X X 5 3 - Cups X X Ji_ 5 * H a te s X X _5_ 5 - Glasses X X 6 5 - Fork# X 2

A F T E R 1 Wash Watex 420°F, With Detergent 2 2 2 Binee Deter

120°F. Cationlo a . gent added 2 X _L 5> - Cupe 2 X 1. 3 - Fie tee 2 X £ 5 - Glasses 2 X 6 5 - Forks X X

Remerks: * 1· Manager Well Pleased With Appearance of Utensils· 2. Likes Test Beoeuae ^Seeing Is Believing!*· 5* R esults Are Enoouraging* J ournal of M ilk and F ood T echnology 163

lhm. Counter & Booths inspection Report person interviewed eating and Drinking Establishments License No_ 8797 Bureau or Food control John Blank Rockford Department of public Health n>tc March 10» 1947 Food‘•flqnitarian R»G«Anderson Manager ____

Blank Restaurant 1000 Doe S tr e e t

Dear sir: By aaklng the ehanges Indicated tele*, your place or dullness can he considered as aeetlng acceptable sanitary requirements.

(1) floors; Defective construction ( ). not smooth submerged inlet in sinks ( ) . garbage not stored 00* need repair ( )» not clean ( ), being in tight covered metal containers ( cleaned during hours K ip to h en & D in in g Room receptacles not washed frequently ( ). (2) *wn CEILINQg; Defective In . not receptacle* for rubbish not provided < )· clean in need paint m _____ , Kitchen 1‘.(13) REFRTQgRATI^ Temperature not below I5*f. ( ) not light color t ). not clean and sanitary ( )» drip does not empty (8) doors t moidousi ineffective screening ( ). into open trapped dram or pan C ). needs repair need washing ( ). screen doors not self-closing ( ). food placed directly eo ice ( )» cream < Ϊ- filled pastries and custards not re frigera ted( ) (4) liqhttnp; inadequate in ' 04) wflimfwafl of fQQp iNP.aaiNfr NOt (s) ventilation; Not reasonably free of odors or wholesome ( )» spoiled ( ). cream filled condensation in . pastries not promptly cooled after baking M . (6) TOimT FACILITIES; Not adequate ( ), need repair allknot served tn individual bottles ( )* { ), not clean ( \, excessive files ( ), poorly frown desserts not from aooroved sources ( )· · lighted ( )» poor ventilation ( ) * doors not (18) fOQP STORA08 *md display; Food contaminated* self-closing ( )» enter directly into kitchen overhead seepage ( ). on floors ( )» open displays ( ), no handwashing sign ( ). r ). domestic animals QQ. no monthly contract (7) water supply; no hot 4 cold running water *t). for pest control ( ). poisonous raticides and not safe { ). Insecticides used t ). (8) lavatory facilities» inadequate 00» no Individual towels (paper or roll type) QQ» not outer garments not clean* ( ). street clothes ( ). clean ( ). (X) No S o a p waitress without hair net or heed cowering ( ) » chef wears no head covering 00· food handlers ■ seams ( )» chipped or eraeksd dishes ( )» work with open sores, bolls» or infectious disease tables not clean ( )· not sanitised with not excluded ( ), tobacoo used «diere food is Germicide. prepared ( ). spitting ( ). (10 a) ctBAwnm» Not sanitised with germicide» shelves (17) Htfifatij.AMgflDs· premises not neat end clean ( i, ( ) , meat blocks ( )» tables ( ), counters ( )· living or sleeptng rooms ( )♦ clothing hung in hoods not cleaned ( ). kitchen ( )» no container for soiled linens» coats» aprons» etc. ( )· QO* ineffective detergent { ) , no germicide in (18) ‘fiTEAM.TABr.KRT not adequate ( ) * need repair ( ), rinse tank 0C)· towels not dean ( ). H an d w ash ed not drained and cleaned dally ( \* tempt not 1S61 (11) STORAGE DID giMIl.niB GP UTENSILS; Not stand ( >· above floor ( ) r not protected from files» (Id) cnuMTATMr Drain clogged ( )· scum and odor splash» dust» etc. ( ) not inverted or covered beneath syrup containers ί )» inadequate sink ( ) dispensing spoons and dippers» not'sanitised facilities ( ). ( )» not kept in running water ( ). (2D) gTQVES: Not elevated ( ). not 2 ft. from walla (12) PtfiPnRAi. flf UAftTF.fi» Not connected With public ( ). not clean ( ). no ventilating system ( ). sewer ( )· cross connection ( ) , possibility of (21) basement; poor ventilation'( )» Improperly baek -slphcnage Into washing machine» sinks ( )· drained ( )» defective flooring ( )» not satisfactory place for food ( ) » food not General Monthly Pest Control Contract elevated from floor ( ).

,®aEI!8! 1. Repair Floors In Dining Room & Kitchen. 8. Provide Soap & Paper Towels in Lavatory.. 3. Need Cationic Germicide.In Rinse Tank water. . Note S eeing I s B eliev in g Swab T est R ep o rt. 4. Exolude Domestic Animals From Restaurant. 5. Have Waitresses Wear Head Bands. 6 . See Swab T est R eport A lso . 164 Measuring Sanitary P ractices the kitchen, especially during the colder ting agent and sanitizing agent are months of the year. Lastly, the heating added to the rinse tank water. * of highly mineralized water has a tend­ When hard water, containing cal­ ency to deposit lime on the inside of cium, sodium, magnesium, etc. is used, water supply piping, with resulting utensils may be towel dried without plumbing repair bills. lime spotting, when the rinse tank is This no doubt, is the reason why the treated with a cationic and wetting proper sanitization of utensils, glass­ agent. In fact, the amount of residual ware, and equipment with hot water at quaternary ammonium compound re­ 170°F. in most restaurants is a very maining on the utensils, apparently aids difficult problem. It may affect the in keeping the towels in a sanitary flavor of food and in some cases may condition. spread disease among patrons because bacteria especially of the pathogenic T he “Seeing Is Believing” type are not completely destroyed but Swab T est on the other hand may be given a Food sanitarians and restaurant warm stimulating bath. owners have needed a visual means for measuring or judging the effective­ Cationic Agents ness of cleaning, washing and sani­ Perhaps one of the greatest advance­ tizing eating utensils, glassware, and ments in the field of food sanitation even equipment, that could be used has been the introduction of new agents right on the job for the visual educa­ (quaternary ammonium compounds) tion of restaurant owners, managers, for sanitizing purposes, although other and especially for those who actually sanitizing agents still have a definite wash the dishes. place. It ig possible to estimate the strength Authorities reporting on these com­ of sanitizing agents used, but a visual pounds following carefully conducted means of measuring the effectiveness experiments are apparently agreed that of sanitizing methods on the job in­ with a well cleaned surface (usually stead of in the laboratory has been with a detergent adjusted to the water lacking. used) these cationic agents when com­ Though used on dairy equipment bined with a wetting agent are particu­ now for about four years at Rockford, larly adapted for germicidal uses in Illinois, the “Seeing is Believing” swab public eating establishments. test for measuring the sanitization of As many as 700 to 800 utensils can utensils and glassware in public eating be sanitized in one tank of rinse water, establishments and on dairy farms as containing a sanitizing and wetting suggested by Dr. M. C. Jamieson, agent in a concentration of 200 ppm. Manitoba University, Winnipeg, Can­ ada, has encouraging possibilities. Drying Utensils Whether to air or towel dry uten­ How T he Swab T est Is U sed sils and glassware following sanitiza­ In brief, the method consists of tion with (1) steam, (2) hot water, swabbing a given number of plates, or (3) sanitizing -agents is apparently cups, glasses, forks,' knives, or spoons dependent upon the chemical content and even equipment and work table of the water used in dishwashing. surfaces with sterile cotton swabs, pre­ Utensils, no doubt, can be air dried viously dampened in sterile water. The without lime spotting, directly from an cotton swabs are then gently rolled efficiently operated steam or 170°F. over the surface of agar slants con­ water dishwashing machine, or from tained in oval test tubes, which are sanitizing rinse tanks providing a wet­ left in the kitchen of the public eating J ournal of Milk and F ood T echnology 165 establishment to incubate at room tem­ classification used instead of the stand­ perature and observation by restaurant ard bacterial counts: personnel to note any growth of bacte­ ria that may take place on the agar Amount of Bacterial Growth Interpretation media in 24, 48, or 72 hours. None or few Excellent Sanitization It is of interest that restaurant work­ Moderate Sanitization Can Be ers watch with keen interest the bac­ Improved Heavy Needs Immediate At­ terial growth that can be seen on the tention test tubes without a microscope. This simple and easily performed test has F ield Comments marked educational value in teaching personnel how to sanitize utensils, It may be of interest to cite some glassware and equipment properly. of the comments of managers and More active cooperation arid intelligent operators to this on-the-job—seeing- understanding can almost always be is-believing swab test method of meas­ obtained through the use of this visual uring dishwashing practices: and forceful demonstration. The skep­ “I like it because it vividly shows how tics have no arguments to offer. Swabs well utensils are being washed in my can also· be dipped in the wash and establishment.” rinse water to note their sanitary “This visual test is something we have wanted for a long time. I never could condition. understand bacterial counts.” ' For details of the field kit used in “My help believes in the test because it making these Seeing is Believing swab is something they can see for themselves.” tests, reference is made to a pamphlet “Watching the bacteria grow on the test tube media convinces the most skeptical entitled “A Handbook On Testing dishwasher.” Dishwashing Practices In Restaurants by the Seeing is Believing Swab Test Other Seeing I s Believing Method”, obtainable from the City Tabulation Sheets Health Department, Rockford, Illinois. Owners and operators of restaurants anxiously await health department J udging Results sanitary reports on their place of busi­ No bacterial counts are made of the ness since they are not complicated test tubes, after incubation at room and are easily understandable. temperature. Each tube, however, is Bacteriological reports of sanitiza­ classified according to the amount of tion practices in terms of numerical bacterial growth that does or does not estimates are difficult of interpretation take place on the agar slant in the as food sanitarians well know. Opera­ oval test tubes. (1) no growth■, or a tors may ask “what is the difference few colonies means excellent sanitiza­ between a glassware bacterial count of tion, (2) moderate growth, which is 90 and 110?” Since the counts repre­ sent only approximations, it seems un­ acceptable but can be further improved, realistic to unreservedly place a stamp and (3) heavy growth, which means of approval upon the count of 90 and the sanitizing methods need immediate unequivocally condemn a count of 110 attention. The results are self-evident as being wholly unsatisfactory. to operators when they look at the Health Department environmental tubes, on the following, second or third scoring cards, are in general difficult day. This visual or “Seeing is Believ­ of interpretation by owners of public ing” swab test method of measuring eating establishments. Such report utensil sanitization apparently is most forms are sometimes too technical for effective because operators believe the average grass root owner of a res­ what they can see. Below is the simple taurant to understand. It would be , 166 M easuring Sanitary P ractices

advantageous to simplify them as much utensils, glassware and equipment with as possible without impairing their improved methods now available. usefulness. 3. The use of improved detergents, wetting and germicidal agents (espe­ cially the cationic type) when adjusted Summary to the type of water used and problem 1. One of the reasons why our to be solved, aid materially in main­ known sanitary control measures have taining sanitary practices in public not been more universally applied to eating establishments, and also is an public eating establishments is that a important factor in curbing the spread goodly number of restaurateurs are of infectious diseases. not cognizant of the saving and public 4. A description is given of a visual good will that can be created through educational method of measuring or eradicating those conditions which: judging the effectiveness of restaurant (1) may spoil or affect the flavor of dishwashing and sanitization practices food,· and (2) in some cases may by means of a “Seeing I s . Believing’’ spread disease among patrons, so ably Swab Test. This method has the definite advantages of (a) simplicity, discussed in the December, 1946 issue (b) low cost, (c) practical application of the Woman’s Home Companion un­ right on the job and (d) high educa­ der the title of Disease a la Carte. tional value. 2. Some of the important factors The method also appeals to 4he- res­ that protect the reputation and pa­ taurant owner, manager, and help be­ tronage of the restaurateurs are (a) cause they believe in what they can see. pest control, (b) adequate refrigera­ We recommend for serious considera­ tion, (c) thorough cooking, (d) ef­ tion a Chinese proverb which sagely ficient use of steam tables, and (e) advices: “One picture is better than a proper cleansing and sanitization of thousand words”.

Make room reservations now for the thirty-fourth annual meeting. Hotel Schroeder, Milwaukee, Wisconsin, October 16-18. 167

Control Practices Used in Supervision of Vitamin D Milk by City and State Milk Sanitarians* REPORT OF COMMITTEE ON APPLIED LABORATORY METHODS

K. G. Weckel, Chairman University of Wisconsin, Madison, Wisconsin

i t a m i n D fortified milk has become five to fifty dollars per sample. Fre­ Va product of major significance in quent assays are desirable to assure the list of products distributed by fluid attainment of the desired potency milk distributors in a large number of level in the milk. Too frequent American cities. In many major assays assess an unreasonable cost markets vitamin D fortified milk con­ upon milk processors and consumers, stitutes from 30 to 60 per cent of the and may even prevent availability of total fluid milk sales. The significant the product to the consumer. The role of vitamin, D fortified milk as a latter may be particularly true in product may be attributed to four im­ smaller communities. portant factors: (1) the recognition by Three general methods have been consumers of the need for vitamin D ; developed for the vitamin D fortifica­ (2) the nutritional convenience by tion of milk namely, by metabolism, which the factor can be made available by irradiation, and by direct addition in milk; (3) the nutritional propriety of the D to the milk. Of these methods of its presence in milk; (4) the oppor­ the addition of a concentrate of vitamin tunity for sales emphasis by milk D is the most widely used. Vitamin distributors. D concentrates are of two general The conditions involved in the pro­ types. One consists of the vitamin duction of vitamin D milk should be of dissolved in butterfat emulsified in interest to milk sanitarians for several fluid milk solids, then canned and reasons. Its production involves some sterilized. The other consists of the sort of manipulation or treatment of vitamin dissolved in a vegetable oil and the milk. It is a responsibility of sani­ this mixed with a special oil-in-water tarians to assure consumers the nutri­ dispersing agent. tional value of milk products since its There are several general problems use largely is predicted as a food. Vita­ sanitarians should recognize in the min D milks are distributed as spe­ supervision of the processes wherein cialty products on which consumers vitamin D milk is produced. The first must have come to place reliance for a has to do with the acceptability of the special feature. substances which comprise the vitamin There is no simple, convenient, and D concentrate. Since much super­ economical way to appraise the vitamin visory effort is extended in appraisal D content of milk. It must be de­ of the milk which is to be processed termined by biological assay methods. in a dairy, it is reasonable to assume The bioassay is costly, from twenty- that any vitamin D materials or con­ centrates added to the milk should be * Presented at the Thirty-third Annual Meeting of the International Association of Milk Sani­ derived from sources of equal quality, tarians, October 24—26, 1941, Atlantic City, New Jersey. and processed and handled under con­ 168 Control of V itam in D Milk ditions of equal standards prescribed tions by which the milk is produced. for the milk itself. It is reasonable to The product is being produced in in­ assume the procedure of addition of the creasing quantities. concentrate be acceptable—to assure In the light of these observations, it uniformity of dispersion in the milk, appeared proper to review the regula­ and under conditions commensurate tions now in force in a number of cities with sanitary practise. The addition and states. The results of the survey of concentrates to milk involves the are herewith presented. human element. Understanding on the The procedures in use in 88 cities part of participants of the process is and 26 states from which survey re­ important. plies were obtained are presented in There are many ways in which vita­ this report. The figures presented per­ min D milk may be supervised. There centage-wise were determined on the are changes being made in the condi­ basis of the specific questions answered.

1. Vitamin D. potency (minimum U. S. P. units) required per qt. Cities States Total Percent Total Percent 400 units ...... 43 70.5 4 16 135 units ...... 2 3.3 3 12 no requirement ...... 16 26.2 16 64 prohibited .'...... 2 8 2. Are bioassays of the milk required? Yes ...... 48 75 9 60 No ...... 16 25 6 40 3. How many bioassays are required each year of the milk produced by a dairy? None ...... 2 4.8 3 25.0 One ...... 1 2.4 1 8.3 Two ...... 10 24.4' 3 25.0 Three ...... 15 36.6 1 8.3 Four ...... 12 29.2 2 16.6 Six ...... 0 0.0 0 0.0 Twelve ...... 1 2.4 1 8.3 By request ...... 1. 8.3 4. How is the sample procured for bioassay? Samples taken by sanitarian without prior knowledge of the dairy...... 49 84.5 9 69.2 Sample submitted voluntarily by dairy to an approved laboratory ...... 5 8.6 2 15.4 Sample submitted by the dairy directly to an approved laboratory at request of sanitarian ...... 2 3.45 1 7.7 Other procedures of submitting samples .. 2 3.45 1 7.7 S. How frequently are milk samples procured for bioassay? Intervals of: One month ...... 2 4.0 1 9 Two months ...... 0 ' 0.0 0 0 Three months ...... 18 35.3 1 9 Four months...... 10 19.8 3 27 Six months ...... 7 13.7 3 27 Twelve months ...... 1 2.0 2 18 No procedure ...... 13 25.8 1 9 J o u r n a l o f M i l k a n d F ood T e c h n o l o g y 169

Cities States Total Percent Total Percent 6. Are the samples of milk procured for bioassay always obtained at approximately regular intervals ? Yes ...... IS 30.8 2 18 No ...... 34 69.2 9 82 7. Are the samples of milk obtained from a given dairy at irregular intervals procured at the discretion of the sanitarian? Yes ...... 38 81 8 72 No ...... 9 19 3 28 8. To which one of the following types of labora­ tories is the sample submitted for vitamin D bioassay ? Approved commercial laboratory .... 15 25 8 61.5 State operated laboratory ...... 7 11.8 2 15.4 University operated laboratory ...... 28 46.6 3 23.1 City operated laboratory ...... 0.0 No specification on laboratory ...... 10 16.6 9. Must the results of bioassay of the vitamin concentrate used to fortify milk be submitted to the city, or state, prior to its use? Yes ...... 18 34 3 23.1 No ...... 35 66 10 76.9 10. Must any of the following records of identi­ fication of the concentrate used by the dairy be kept on file by the dairy? (a) Name of product Yes ...... 31 60 8 66.6 No ...... ·.. 22 40 4 33.3 (b) Code identification of product Yes ...... 15 37.5 4 40.0 No .. ·...... 25 62.5 6 60.0 (c) Date of use of product Yes ...... 18 '4 0 3 ' 33.3 No ...... 28 60 6 66.6 (d) Quantity of concentrate used Yes ...... 25 53.2 6 60.0 No ...... 22 46.8 4 40.0 (e) Quantity of milk fortified Yes ...... 23 56.0 6 54.5 No ...... 18 44.0 5 45.5 (f) Monthly invoice of concentrate purchased ...... 1 (g) Monthly report of volume of milk .. 1 (h) Monthly report by dairy ...... 1 1 11. Is it legally mandatory that the vitamin con­ centrate be added to the milk prior to its pasteurization? Yes ...... 43 74 10 71.4 No ...... 15 26 4 28.6 12. Is the addition of vitamin concentrate to milk after it is pasteurizezd permitted? Yes ...... 2 3.8 3 23.0 No ...... 51 96.2 10 77.0 13. Is it mandatory that the vitamin concentrate be added to the milk only in the presence of an official? Yes ...... 0 0 0 0 No ...... 62 100 13 100 14. Must the concentrate used by dairies to fortify the milk have the prior approval of the super­ vising milk sanitarian? Yes ...... 40 65.7 5 38.5 No ...... 21 34.3 8 61.5 170 Control of V itam in D M ilk

Cities States Total Percent Total Percent 15. Is it required that the premises where the vitamin concentrates are produced be inspected and approved before the concentrate may be added ? Yes ...... 5 8.4 2 15.4 No ...... 55 91.6 11 84,6 16. Must the concentrate have the prior approval , of an authoritative medical, public health, sani­ tarian or laboratory organization? Yes ...... 31 51.0 3 25.0 No ...... 28 49.0 9 75.0 17. What procedure is followed when the bioassay report of a given sample shows the vitamin D content is below the required potency? (a) Require an additional extra bioassay be made upon another sample of milk. Yes ...... 36 80 No ...... 10 20 (b) Is a repeat bioassay required immediately ? Yes ...... 33 84.6 7 87.5 No ...... 6 15.4 1 12.5 (c) Must the cost of the additional bioassay be borne by the dairy? Yes ...... 39 88.6 9 „ 100 No ...... •5 11.4 0 18. Which of the following bottle cap of bottle labelling requirements are mandatory? Vitamin D units per quart * Yes ...... 46 82.1 12 92.3 No ...... 10 17.9 1 7.7 Brand name of concentrate used Yes ...... 12 26 2 20.0 No ...... 34 74 8 80.0 Name of type of Vitamin D (e. g. irradi­ ated ergosterol) Yes ...... 23 49 7 63.6 No ...... 24 51 4 36.4 19. Are the results of the bioassays of milk ob­ tained officially by the State acceptable to the city? Yes ...... 33 64.7 No ...... 18 35.3 · 20. Are the results of the bioassays obtained offi­ cially by the city acceptable to the State? Yes ...... 9 82.0 No ...... 2 18.0 21. Of 88 cities included in the survey, in the 140, only 1 or 0.71 per cent of the sam­ only 62 is vitamin D milk produced and dis­ ples were found to have less than the desired tributed. In these, the milk was produced potency. The remaining 1336 of the 1476 and distributed by 367 different companies. samples were acquired in cities where three Of these 367, SI or 13.89 per cent produced or more bioassays of the vitamin D milk milk at least once during the preceeding year are required annually. Seventy of the 1336 below the required standard of potency. or 5.24 per cent of the samples were found Sanitarians in the 62 cities acquired and sub­ mitted for bioassay during the preceeding to be sub-standard in potency. One hundred year 1476 samples of milk. Of the 1476 one or 27.6 per cent of the 367 dairies dis­ samples, 71 or 4.81 per cent were found to tributing vitamin D milk were located in have less than the required vitamin D po­ cities where two or less samples were sub­ tency. Of the 1476 samples acquired by city mitted annually for bioassay. Eleven or sanitarians for bioassay purposes, 140 were 21.57 per cent of the 51 dairies that pro­ obtained in communities where only two or duced milk low in potency during the pre­ less bioassays are required annually. Of ceeding year were located in cities where J ournal of Milk and F ood T echnology 171 only two or less, bioassays are required ducing a product below the desired annually. Eleven of 26 states have no regulations potency. Obviously, some dairies are governing production of distribution of more violating of the standard than vitamin D milk. In five of the 26 states, others. About one of every twenty vitamin D milk is neither produced nor dis­ samples acquired by city sanitarians tributed. A total of 351 dairies distributed the product in 10 states. Of these, 60 or for bioassay purposes was found to be 17.1 per cent produced milk at least once sub-standard. It is not dear as to the during the preceeding year below the re­ effectiveness of frequency of sampling quired level of potency. The sanitarians in these states acquired and submitted 957 by sanitarians on maintaining the de­ samples for bioassay. Of these, 43 or 4.48 sired potency in milk. Fewer low po­ per cent had less than the desired level of tency samples were found, percentage­ potency. A total of 662 of the 957 samples wise, where bioassay sampling was less were procured by sanitarians in states where two or less assays of the milk produced by frequent. On the other hand, more a dairy are required annually. Thirty-four frequent sampling brought to light, or 3.55 per cent of the 662 samples were percentage-wise, more frequent inade­ below the desired potency. A total of 295 of the 957 samples were procured for test quate fortification of the milk. Fortu­ purposes in states where three or more nately, inadequate fortification does not bioassays are required annually. Of the do the harm that could be done po­ 295 samples, 9 or 0.94 per cent were re­ ported below the desired level of potency. tentially by inadequate pasteurization. Of the 60 dairies that distributed milk hav­ Nonetheless, consumers in many in­ ing a potency less than desired at least once stances pay a premium for vitamin for­ during the preceeding year, 52 or 86.6 per tified milk and ultimately must depend cent were located in states where an assay is required only two or less times a year. upon assurance for labelled potency The number of dairies distributing milk in upon a supervisory sanitarian. In the states where only two or less assays are light of the above survey, it would be required a year was reported as 249, which is 71 per cent of the total number of dairies proper for many sanitarians to re-assay reported in the 10 states. their procedure' of supervision of vita­ min D milk produced in their areas. Summary The members of the Committee on It is evident that there is consider­ Applied Laboratory Methods wish to ably divided opinion among sanitarians, thank those sanitarians who kindly co­ at least as exemplified by the prevail­ operated by participating in the survey ing practices, in what is,considered the on this subject, and R. H. Larsen who desirable means of assuring that the assisted in the tabulations herein desired potency is present in all vita­ reported. min D milk produced. On the average, • K. G. W eckel, Chairman one out of every seven dairies produc­ M. R. F isher ing the milk may be suspected of pro­ V. C. Stebnitz 172

/

Clean Babcock Test Bottles

C lare W . R i n k Diamond Alkali Company, Pittsburgh, Pennsylvania

e e p i n g Babcock test bottles in a necessary to treat the coated scale with K bright, clean condition has always acid in order to dissolve the hydroxide. presented a difficult cleaning problem. Repeated alternate treatments are Some operators use sand, others use necessary until all the scale has been lead shot. In some cases the chemical dissolved. cleaning solution (sulfuric acid and With a concentrated solution (30 dichromate) has been used success­ percent) of caustic soda, the mass ac­ fully. The best advice to most opera­ tion of the hydroxyl ions forces the tors has been to rinse the bottles im­ reaction to completion. Only the one mediately after use, wash the bottles treatment is necessary. with a washing powder, and use the The procedure as finally developed special brushes. involves the exposure of the inside of Recently a dozen test bottles were the Babcock test bottle to a 30 percent submitted to the writer which defied caustic soda solution at boiling tem­ cleaning by acids, brushing, or any of perature in a water bath for 30 min­ the known procedures. Examination utes. The film that has not already of the film on the bottles showed it to fallen from, the sides can be released be calcium sulfate with fat and protein by merely shaking the bottle as the inclusions. The calcium sulfate had caustic solution is being emptied. been formed by the reaction of the Spmetimes a very light haze of calcium from casein and from water calcium. hydroxide remains in the hardness with the sulfate from the* bottle. This haze can generally be re­ sulfuric acid used in the Babcock test. moved by a treatment with dilute hy­ Calcium sulfate is only slightly drochloric acid or full strength vinegar. soluble in dilute mineral acid solutions Cleaning P rocedure and does not respond very well to acid treatment. However, calcium sulfate Making 30 Percent Caustic Solu­ will react with alkalies, ’ according to tion: Dissolve one pound of caustic the following equation: soda, lye, or high caustic content bot­ tling alkali in one quart of water. The CaSOj + 2NaOH <=* Ca(OH)2 + Na2S04 caustic should be placed in a crock or pyrex beaker sitting in a cold water With dilute solutions (1-10 percent) bath. Add the quart of water and stir of caustic soda, only the surface of the with a glass rod. Avoid contact with scale is affected. The reaction will stop skin—treat the caustic solution with as soon as the scale has become coated same caution you handle sulphuric with calcium hydroxide. It is then acid. Let solution cool. J o urna l of M il k a n d F ood T echnology 173

Cleaning bottles: Fill the Babcock The 30 percent caustic solution can test bottles to be cleaned with this 30 be re-used for about three treatments. percent caustic solution to the base of The concentration of sodium sulphate, the neck. however, reduces the speed of the Set the bottles in a water bath and reaction. heat the bath to boiling. Boil for 30 The film in bottles contains fat and minutes, then turn off the heat, and let protein with calcium sulphate acting the bottles sit in the bath for another as a binder. The presence of these 30 minutes. organic materials probably simplifies Dump the caustic solution from the the cleaning problem and explains bottles, shaking well as the bottles why the film is usually completely re­ empty; no brushing is necessary. moved leaving no deposit of calcium Rinse with water. hydroxide. A 30 percent caustic solution has no etching effect on glass as does a solu­ N o t e s tion of 10 percent caustic. The 30 per­ Milk test bottles are easily filled, cent solution has been kept in Babcock then the 30 percent caustic solution is test bottles for as long as two month's poured into the neck from a 150 c.c. with no etching of the surface. pyrex beaker or from a graduate hav­ The procedure was developed from ing a small pouring spout. The usual an article by Wasco and Alquist, In­ acid measures can be used but the size dustrial and Engineering Chemistry, of the measure slows the operation. April,' 1946.

P L A T E 1 The cleaned bottles on the right were equally as heavily soiled as the group on the left. 1 7 4 Clea n B abcock B ottles

P L A T E 2 Fill the soiled test bottles with a 30 percent caustic solution to the base of the neck. Set in a water bath and boil for 30 minutes. 175

New Books and Other Publications

The Butter Industry, b y O tto F . is useful for control official, student, Hunziker. Third edition. Pub­ and operator. lished by the author, 103 Seventh Ave., La Grange, 111. 779 pages Chemical Specialties, A Symposium, of text. 136 figures. 82 tables. compiled by H. Bennett. Pub­ Price $6.50. 1940. lished by the Chemical Publishing The author with his characteristic Co., Brooklyn 2, N. Y. 826 pages. thoroughness and industry has pro­ $12.50. 1946. duced a book which is excellently ar­ This book is written for those who ranged for use as a text, as a reference intend to prepare their own chemical source for investigators, and as a hand­ specialties and to build up a chemical book for the industry. It covers the specialty business. Many formulae are butter industry from its historical be­ given for the manufacture of cosmetics, ginnings all the way through organiza­ foods, pharmaceuticals, drugs, pol­ tion, production, control, marketing, ishes, cleaners, lubricants, insecticides, and food value. The text is full of rodent poisons, adhesives, and inks. content without being ponderous, and The information is not too technical is presented in well-organized sections for the average business man, and yet which facilitate location of given topics. will be useful to furnish ideas for the Every food control official needs this chemist. The chapter headings are : book in view of the increasing im­ Compounding Chemistry, Classes of portance of butter control in the pub­ Chemicals, Chemicals Classified by lic health picture. Use, Raw Materials, Processing Pro­ cedure and Equipment, Formulary, The Ice Cream Industry, b y G. D . Marketing, General Business Prin­ Turnbow, P. H. Tracy, and L. A. ciples, Records and Forms, Technical Raffetto. Second edition. Pub­ Help, Laws and Regulations, and Ap­ lished by John Wiley and Sons, pendix (of hazardous chemicals, first Inc., New York. 654 pages. Ill aid, abbreviations, names, tables, and tables. 108 figures. $6.00. 1947. where to buy). ; In producing this new edition, the authors bring up to date historical de­ German for the Scientist, b y P . F . velopment of the ice cream industry. Wiener. Published by the Chemi­ They have added new material on mix cal Publishing Co., Brooklyn 2, standardization, selection of milk prod­ N. Y. 238 pages. $3.50. 1946. ucts, sweetening agents, stabilizing Here is a brief book that stream­ agents, mix processing, operation of lines the grammar into four chapters, continuous freezer, 'engineering, hard-· totaling 27 pages, followed by an ap­ ening, flavor, and defects. Of especial pendix of 15 pages of useful tables of interest to sanitarians are the new declensions and conjugations of regu­ chapters on sanitary control of ice lar and irregular verbs, then preposi­ cream equipment and plants. A par­ tions, German abbreviations, and sam­ ticularly valuable chapter deals with ple examinations. Then comes 85 the physical and chemical properties pages of chemistry and physics pas­ of mixes, covering 64 pages and 154 sages, followed by the respective Eng­ references. Engineering in the ice lish translation. The procedure differs cream plant covers 54 pages. Alto­ somewhat from conventional patterns. gether there are 491 references, many, For example, the order of declension is of which are as late as 1944. This book nominative, accusative, genitive, and 176 N ew Books and Other P ublications dative. No second person verbs are Vaccination in the Control of Bovine given. The declensions may be con­ Mastitis; XII. Treatment of Bovine sidered as being rather “skimpy”. Mastitis; XIII. Public Health Sig­ However, the arrangement is simple, nificance of Bovine Mastitis; XIV. clear, and practical. The tables ar­ Relation of Bovine Mastitis to Quality range the forms well, and the reading of Dairy Products; XV. Stable Hy­ passages are good. All in all, the book giene in the Control of Mastitis for follows a good plan for learning to the Production of Clean Milk; XVI. read scientific German quickly. Recommendations for State Control Programs; XVII. Mastitis in Goats; The Spice Handbook— Spices, Aro­ and Appendix (containing additional matic Seeds, and Herbs, by J. W. tests and mediums that are not covered Parry. Published by the Chemi­ in Chapters IV, V, and V I). cal Publishing Co., Inc., Brook­ The authors give an over-all picture lyn, N. Y. 240 pages. Illustrated. of the disease and of advances in its 1945. $6.50. study. It contains over eight hundred Information of interest and value to references to the literature, including manufacturers, importers, and sales­ many as late as 1944, and some 1945. men is presented in a practical man­ Thq text shows the signs of diversity ner, such as macroscopic and micro­ of authorship but the coverage is au­ scopic appearance, botanical grouping, thoritative and extensive. nativity, description, properties, uses, *** adulteration, processing, packing, es­ Secretion of Milk, by Dwight Espe. sential oil with properties, and govern­ 3rd edition. Published by The ment standards. Spice formulae are Collegiate Press, Inc., Ames, given for sixteen different food Iowa. 314 pages. 61 figures. 38 products. ’ tables. 1946. $3.25. In the Appendix there are standard The author states that the principal contracts, table of distances between objective of this text is to focus in­ ports, differences in standard time, formation in anatomy, physiology, and glossary, and foreign weights. This is nutrition on problems dealing with the a useful book for food manufacturers. normal functioning of the mammary gland. He has endeavored to keep the Bovine M astitis, A Symposium, edit­ subject at a level between the needs of ed by R. B. Little and W. N. the practical dairyman and the research Plastridge. Published by Mc- student. The work is a compilation of .Graw-Hill Book Co., Inc., New data from the literature of 1294 ref­ York. 546 pages. Illustrated. erences, many of which are as late as 1946. $7.00. 1944, several 1945. The chapters: I. This subject is developed in the form Phylogenetic Development of the of a symposium because of the wide Mammary Gland; II. Anatomy of the differences of opinion held by workers Udder; III. Nervous Control; IV. in this field. Chapter headings are: Theory of Milk Secretion; V. Factors I. Anatomy of the Udder; II. Psysi- Affecting the Amount and Composition ology of Milk Secretion; III. Pathology of Milk; VI. Miscellaneous Factors of Mastitis; IV. Diagnosis of Masti­ Related to Milk Secretion; VII. Hor­ tis; V. Bacteriology of Mastitis; VI. monal Control; VIII and IX. Effect Serological Classification of the Mas­ of Feed on the Amount and Composi­ titis Streptococci; VII. Environmental tion of Milk. and Hereditary Factors; VIII. Trans­ mission; IV. Mastitis in Heifers; X. Concise Chemical and Technical Eradication of Chronic Mastitis; XI. Dictionary, edited by H. Bennett. J ournal of Milk and F ood T echnology 177

Published by Chemical Pub­ will appeal.” (from Foreword by lishing Co., Inc., Brooklyn, N. Y. Henry B. Ward). 1120 pages. 6x9. 1947. $10.00. The book is intended for use by bacteriologists, sanitarians, and mem­ This book contains 50,000 definitions bers of the medical profession as a of terms used in chemical, bacteriologi­ reference book, and by teachers and cal, pharmaceutical, biological, medical, students of bacteriology, medicine, and electrical, metallurgical, minerological, public health “who are interested in and plastic fields. Trade names, ab­ the natural lawfe governing the grow th breviations, and scientific names are all and death of microorganisms as well listed in alphabetical order. Chemical as the practical problems of disinfection names often carry their synonyms, to­ and sterilization”. gether with semi-structural formulas, The scope is broad: development of molecular weights, physical properties, our knowledge of disinfection and and use. The definitions are concise sterilization; natural agencies which and clear. Useful tables are appended, control microbial populations; germi­ including a uniquely useful one on cidal properties of the body; bacteri­ Greek symbols which includes many of cidal properties of radiant energy, the different uses to which a given heat, cold, desiccation, electricity, and letter applies. It is a valuable reference other physical agents; disinfectant book for technical and professional rating; dynamics of disinfection, acids, people at large as well as for specialists. alkalies, metals, dyes, phenols and re­ lated compounds, halogens, miscel­ Disinfection and Sterilization, by laneous disinfectants; water purifica­ E. C. McCulloch. 2nd ed., pub­ tion; sewage treatment; air disinfec­ lished by Lea and Febiger, Phila­ tion; and selection of a disinfectant. delphia. 68 engravings. 472 pages. The book shows that the author is 1946. $6.50. writing with a background of expe­ rience in milk and food sanitation. “An important study in formal edu­ Each chapter carries an average of cation, it (this book—Ed.) has also about fifty references to the literature real significance for those outside of totaling over a thousand, some of institutional circles who are interested which are as late as 1943, many 1942. in orienting themselves on any old or The style is interesting, the format new questions in the field of bacterial pleasing, and the presentation clear. control whether they arise in private It is useful for the sanitarian, the or public relations. To those who are teacher, the s*tudent, the medical man, thinking along such lines this work and the plant operator. 178

JOURNAL OF MILK AND FOOD TECHNOLOGY

Official Publicatiqn of the International Association of Milk Sanitarians

(Association Organized 1911)

Editors

W . B. P a l m e r , Managing Editor J. H . S h r a d e r , Editor Orange, N. J. Wollaston, Mass.

Associate Editors

C. A . A b e l e P . B . B r o o k s ' S a r a h V . D u g a n F. W . F a b i a n Chicago, 111. Altamont, N. Y. Louisville, Ky. East Lansing, Mich.

C. R . F e l l e r s A . W . F u c h s J. G. H a r d e n b e r g h M . D . H o w l e t t Amherst, Mass. Washington, D. C. Chicago, 111. Los Angeles, Cal.

C. K . J o h n s 7 J . A . K e e n a n E r n e s t K e l l y P. F. K r u e g e r Ottawa, Canada Chicago, 111. Washington, D. C. Chicago, 111.

Μ . E. P a r k e r G. W . P u t n a m F .1 M . S c a l e s H . R . T h o r n t o n Chicago, 111. Chicago, 111. N ety Y o r k , N. Y . Edmonton, Alberta, Can.

The J ournal o p Milk and F ood T echnology is scripts, editorials, news items, announcements, and issued bimonthly beginning with the January num­ othfcr reading material should be addressed to the ber. Each volume comprises six numbers. It is Editor, J. H. S hrader, 23 E ast E lm Ave., published by the International Association of Milk Wollaston, Mass. Sanitarians, and is printed by The William Boyd Mlembership and Dues: Active membership^ in Printing Co., Inc., Albany, N. Y., U. S. A. the Association is $3.00 per year, and Associate Subscriptions: The subscription rate is $2.00 per membership is $2.00 per year, including respectively volume. Single copy, SO cents. all issues of the J ournal of M ilk and F ood Technology. All correspondence concerning mem­ All correspondence concerning advertising, re­ bership in the I nternational A ssociation of Milk prints, subscriptions and all othefr business matters Sanitarians, including applications for membership, should be addressed to the Boyd Printing Company, remittances for dues, failure to receive copies of the 374 Broadway, Albany 7, N. Y ., or to the Managing J ournal of Milk and F ood T echnology, and Editor, W. B. Palmer, 29 North Day Street, other such matters should be addressed to the Secre­ Orange, N. J. tary of the Association, J. H. Shrader, 23 East M anuscripts: All correspondence regarding manu­ Elm Ave., W ollaston, mass.

I nternational A s s o c i a t i o n o f M i l k S a n i t a r i a n s President, R . G. R oss______T u lsa, Oklahoma First Vice-President, W. D. Tiedeman.______Albany, New York Second Vice-President, A . W . F u ch s------W ash in gton , D . C. Third Vice-President, Μ. E. Fisher...... St. Louis, Missouri Secretary-Treasurer.... J. H. Shrader, 23 E. Elm Ave., Wollaston, Massachusetts 179

Affiliates of INTERNATIONAL ASSOCIATION OF MILK SANITARIANS

Associated I llinois M ilk Sanitarians Michigan Association of Dairy and Milk I nspectors P re sid e n t, Frank J. Capouch...... Chicago P r e s id e n t, Charles E. Gotta...... Lansing, Mich. Vice-President, Howard McGuire...... Springfield 1st Vice-President, H. R. Mohr...... Adrian, Mich. 2nd Vice-President, H. Dunsmore, Battle Creek, Secretary-Treasurer, P. E. Riley, Illinois Depart­ Mich. ment of Public Health, Chicago Secretary-Treasurer, G. J. Turney, Lansing Depart­ Executive Board Members: ment of Health, Lansing, Mich. L. S. Blaisdell...... Chicago Raymond K. Esmond...... Chemung New York Association of M ilk Sanitarians A u d ito r s : P r e s id e n t, Samuel Abraham...... Slate Hill, N. Y. Paul N. H anger...... Springfield Vice-President, E. S. St. J. Baldwin, New York, L. H. Weiner...... Chicago N. Y. Secretary-Treasurer, W. D. Tiedeman, New York State Department of Health, Albany, N. Y. Florida Association of Milk Sanitarians Oklahoma Association of Milk Sanitarians P re sid e n t, Alex G. S h a w ...... Tallahassee P r e s id e n t, Fred Peters...... Ponca City Vice-President, J. F. K oger...... Miami 1st Vice-President, James Poolson...... Okmulgee Secretary-Treasurer, L. R. Arrington. .Gainesville 2nd Vice-President, Earl R eid .; ...... Wewoka Executive Committee Members, 3rd Vice-President, Dr. Wm.' Bishop... .Bartlesville L. A. Scribner...... Orlando Secretary-Treasurer, W. B. Lanphere, c/o Carter P. D. Shirley...... Tampa County Health Department, Ardmore W. H. Brown...... Jacksonville W isconsin Milk Sanitarians’ A ssociation I owa Association of Milk Sanitarians P r e s id e n t, K. G. W eckel...... Madison P re sid e n t, W. F. Schlenker...... Des Moines Vice-President, V. P. Melhuish...... Oconomowoc Secretary-Treasurer, L. Wayne Brown, State De­ Vice-President, C. A* H ooven...... Marshalltown partment of Agriculture, Madison Secretary-Treasurer, Milton E. Held, State Health D ir e c to r s : August C. Hillstad, Elmer C. Kleffen Dept., Des Moines. A u d i to r s : Peter P. Peterson, Ward M. Totman

Associations Which Have Designated the JOURNAL OF MILK AND FOOD TECHNOLOGY As Their Official Organ

California A ssociation of Dairy and Milk I ndianapolis Dairy T echnology Club I nspectors P r e s id e n t, JaAes Irw in ...... Indianapolis P re sid e n t, Gaylord K . Cooke...... Berkeley Vice-President, Martin Koldyke...... Indianapolis Vice-President, Η. E. Ball...... Lodi S e c r e ta r y , Dr. B. E. Horrall, Purdue University, Secretary-Treasurer, Hugh G. Hart, Yolo County West Lafayette Health Dept., Woodland A s s is ta n t , S e c r e ta r y , W. K. Moseley, 3862 East Washington Street, Indianapolis T r e a s u r e r , Tom Wright...... Frankfort Chicago Dairy T echnology Society P re sid e n t, C. A . A bele...... Chicago Vice-President, F. W. Rayl...... Chicago Kansas Association of Milk Sanitarians S e c re ta ry , P. H. Tracy, University of Illinois, P r e s id e n t, Mrs. Doris Van Gundy... .Wellington Urbana Vice-President, Ivan Van Nortwick...... Topeka T re a su rer, G. C. Hussander...... Chicago Secretary-Treasurer, Howard M. Weindel, Kansas Sergeant-at-Arms, John Dusansky...... Chicago State Board. of Health, Topeka D ir e c to rs : J. R. Mingle, Deputy State Dairy Commissioner, Oakley; Dr. C. F. Kubin, City Connecticut Association of Dairy and Milk Sanitarian, McPherson Milk I nspectors P resid e n t, E. O. Anderson, University of Connecti­ cut, Storrs. Massachusetts Milk I nspectors* Association First Vice-President, Bruce C. Grant, .New Britain P r e s id e n t, Robert C. Perriello...... Attleboro Second Vice-President, E. St. J. Baldwin, New Vice-President, Timothy M. Miller...... Springfield London. Secretary-Treasurer, Robert E. Bemis ..Cambridge Third Vice-President, Alfred W. Fish... .Hartford Executive Committee, John J. Cortin...... Quincy Secretary-Treasurer, H . C. Goslee, State Office Edward E. W illiams...... West Springfield Building, Hartford, Conn. Henry L. Richard...... ;.W a re 180

Metropolitan Dairy T echnology Society P hiladelphia Dairy T echnology Society P r e s id e n t, Dr. H. Kenneth W ilson ...... P r e s id e n t, S. H. Harrison...... New York, N. Y. Sylvan Seal Dairies, Phila. Vice-President, Richard S. Doughty, Hoboken, N. J. First Vice-President, Thomas Waddell...... Philadelphia Milk Exchange, Phila Secretary-Treasurer , F. C. Button, New Brunswick, N . J. Second Vice-President, William M. Taylor...... Cherry-Burrell Corpn., Phila. Sergeant-at-Arms , D. X. Clarin.,New York, N. Y. Secretary-Treasurer, Wesley S. Holmes...... Philadelphia Dairy Council, Phila. Assistant Secretary, Miss Jane Collins...... Supplee-Wills-Jones Milk Co., Phila.

Missouri Association of Milk and F ood Texas Association of Milk Sanitarians Sanitarians P r e s id e n t, E. C. Loren...... Columbia P r e s id e n t, Taylor Hicks...... San Antonio. Texas Vice-President, Dr. I. H. Baird...... St. Joseph 1st Vice-President, F. C. Armstrong, Fort Worth, Secretary-Treasurer, Glenn M . Y ou ng...... Texas. State Board of Health, Jefferson City 2nd Vice-President, R. N. Hancock, McAllen, Acting Secretary-Treasurer, Charles E. Carl.... Texas. State Board of Health, Jefferson City Secretary-Treasurer, G. G. Hunter, Lubbock, Texas.

V irginia Association of Milk Sanitarians P r e s id e n t, J. W . Robertson...... Lynchburg Pacific Nokthwest Association of Dairy and Vice-President, C. B. Neblett...... Richmond Milk I nspectors Secretary-Treasurer, Η. P. Joliy, Health Depart­ ment, Norfolk. P r e s id e n t, A. W. Metzger...... Salem, Ore. West Virginia Association of Milk Sanitarians Vice-President, E. W. .Soper...... Arlington, Wash. C h a irm a n , Donald K. Summers, Charleston 1, 2nd Vice-President, R. D. Bovey...... Boise, Idaho W . Va. Secretary-Treasurer, Frank W. Kehrli, Portland, Secretary-Treasurer, J. B. Baker, Department of Ore. Health, ..Charleston, W . Va. **»

Florida Milk Sanitarians Meet at Gainesville

The Florida Association of Milk interest to the different groups present. Sanitarians met at the Dairy Products Representatives of the State Board of Laboratory on the University of Flor­ Health discussed phases of their work ida campus April 7, 8 and 9 for their as related to functions of Milk Sani­ third annual meeting and conference. tarians. Dr. George Hopson of the Eighty people registered for the meet­ DeLaval Separator Company discussed ing including, in addition to Associa­ and demonstrated new techniques in tion members, forty interested produc­ modern milking methods. Mr. L. E. ers and milk plant operators. During Bober of Babson Brothers, Inc., dis­ the conference thirteen applications for cussed cleaning of dairy equipment in membership in the Association were relation to production of quality milk. received bringing the total membership Other lectures and group discussions to forty-seven, the largest since organi­ completed a full three day program. zation of the Florida Association. The varied program of topics pre­ L . R . A r r i n g t o n sented and discussed was of current Secretary-Treasurer 181

COMMITTEES INTERNATIONAL ASSOCIATION OF MILK SANITARIANS

APPLIED LABORATORY METHODS: K. G. W e c k e l , Chairman, University of Wisconsin, Madison 6, Wisconsin. Franklin C. Qark, State Dept, of P. H., Montgomery, Alabama. L. V. Rowles, Topeka City-St. Lawrence County Health Dept., Topeka, Kansas. Milton R. Fisher, Dept, of P. H., S t Louis, Missouri. DAIRY FARM METHODS: M e r l e P. B a k e r , Chairman, Iowa State College, Ames, Iowa. J. F. Blacklock, Health Dept., Hamilton, Ontario. C. P. Bletch, Maryland and Virginia Milk Prod. Assoc., Washington, D . C. L. E. Bober, Babson Bros., Chicago, 111. L. Wayne Brown, Wisconsin Dept, of Agriculture, Madison, Wis. R. L. Griffith, City Health Dept., Oakland 12, California. R. M. C. Harris, City Health Bureau, Richmond, Virginia. George H. Hopson, DeLaval Separator Co., New York City, N. Y. Μ. M. Miller, U. S. Public Health Service, Dist. 8, Denver, Colorado. E. H. Parfitt, Evaporated M ilk Assoc., Chicago, 111. COMMUNICABLE DISEASES AFFECTING MAN: W . P. S. H a l l , Chairman, Department of Health, Toledo, Ohio. R. F. Cowley, National Technical Milk Commission, Havana, Cuba. R. G. Flood San Francisco Medical Milk Commission, San Francisco, Calif. J. G. Hardenbergh, American Veterinary Med. Assoc., Chicago S, Illinois. I. A. Merchant, Iowa State College, Ames, Iowa. A. R. B. Richmond, Department of Health, Toronto, Ontario. FROZEN DESSERTS SANITATION: F. W . F a b i a n , Chairman, . Michigan State College, East Lansing, Mich. W. C. Cameron, Dept, of Agriculture, Ottawa, Canada. 0. A. Ghiggoile, State Dept, of Agriculture, Sacramento, California. Ralph E. Irwin, . Irwin’s Dairy Inc., Camp Hill, Penn’a. Andred J. Krog, Health Officer, Plainfield, New Jersey. John M. Scott, State Dept, of Agriculture, Gainsville, Florida. COMMITTEE ON ORDINANCES & REGULATIONS: W . D . T i e d e m a n , chairman, New York State Health Dept., Albany, New York. C. A. Abele, Board of Health, Chicago, 111. C. J. Babcock, U. S. Department of Agriculture, Washington, D. C. H. L. De Lozier, City Health Department, Louisville, Ky. Herbert J. Dunsmore, Battle Creek Health Dept., Battle Creek, Michigan. A. W. Fuchs, U. S. Public Health Service, Washington, D. C. 0. A. Ghiggoile, ■ State Dept, of Agriculture, Sacremento, California. COMMITTEE ON RESOLUTIONS: ALL EX-PRESIDENTS OF ASSOCIATION IN ATTENDANCE AT THE CONVENTION.

SANITARY PROCEDURE: C. A . A b e l e , Chairman, Board of Health, Chicago, Illinois. E. B. Buchanan, Cleveland Health Dept., Cleveland, Ohio. Paul Corash, New York City Dept, of Health, New York City, N. Y. C. B. Dalzell, Cherry-Burrell Corp., Little Falls, New York. Milton R. Fisher, Division of Health, Dept, of Public Safety, St. Louis, Mo. A. W. Fuchs, U. S. Public Health Service, Washington, D. C. Ralph E. Irwin, Irwins Dairy Inc., Camp Hill, Penn’a. I. M. Marty, City Health Department, Baltimore, Md. Sol Pincus, New York City Dept, of Health, New York City, N. Y. George W. Putnam, Creamery Package Mfg. Co., Chicago, Illinois. W. D. Tiedeman, New York State Health Department, Albany, New York. Harold Wainess, State Board of Health, Portland, Oregon. C. W . Weber, New York State Dept, of Health, Albany, New York. 182 4 Correspondence

January 15, 1947 It does not take a great stretch of the Mr. J. H. Shrader, Editor imagination to realize that health re­ Journal of Milk Technology quirements in food dispensing places 23 East Elm Avenue are closely allied to cleanliness. The Wollaston, Massachusetts health card is merely a written symbol of recognition of the above facts and D ear S ir: manifests an awareness on the part of The “ ‘Doctor Jones’ Says—” arti­ foofl dispensers that the consuming cle in your November-December issue public is entitled to protection for their in my opinion was a very unfortunate m oney. presentation of a very important phase If some correction needs to be made of food sanitation. For such an article in the manner in which health cards to appear in print in any recognized are obtained, then let us make some publication would be bad but definitely adjustments, but don’t let us begin to doubly so when published in the Jour­ break down a good educational pro­ nal of Milk Technology. gram. Clean eating places and clean, It has taken many years to educate healthy people operating them is such the public in general, and more espe­ a pleasant thought! cially the public which offers food for Very truly youfS, sale, that there is a definite connection between disease and dirt, or, if you Η. H. ROTHE, please, filth and sanitation and health. State Dairy Supervisor.

My Statement on What “Doctor Jones Should Not Have Said”* If a layman, who understands little would admit that the program is worth of disease and communicability of the cost. And who is to prove that we disease, is so impressed by being re­ have not already been saved such a quired to submit to physical examina­ spell of sickness? tion as to make him cognizant of the To admit that health authorities fact that good health and cleanliness have been wrong about this would are essential in serving the public in have a psychological effect very detri­ any manner, then the program is justi­ mental to the work and one that would fied both from the standpoint of pre­ be jiard to overcome. vention of disease and as an educa­ For the many intelligent food han­ tional program as well. dlers that we have this program is not If the examinations are not properly so important, but it is for the ignorant made and the cost too high, then cor­ and those who just do not give a damn. rection and not elimination should be By eliminating the bad ones we make made. more room for the good ones, and in I challenge the statement, “The ques­ that way their inconvenience is com­ pensated for. tion is whether they (the public) recog­ My principal objection to the nize how little actual protection the original “Doctor Jones Says” article is consuming public is getting in return the casual treatment of a serious sub­ for its expenditure for routine m edical ject matter. Dr. Brooks’ reply to my examinations.” If you or I could be letter on the other hand is in a dif­ saved just one spell of sickness by the ferent tone and contains remedial ref­ program in question, I am sure we erences and educational suggestions. * Submitted by Mr. Rotbe at request of Editor. However, in Dr. Rice’s plan, as out- J ournal of M ilk and F ood T echnology 183 lined by Dr. Brooks, a physical exam­ w ithout a routine examination so as ination is still resorted to “in any in­ to make possible a more thorough dividual case where there was reason treatm ent. to suspect the existence of a potentially In conclusion I will frankly admit dangerous condition”. This plan im­ that many health cards are issued in a plies action after a diseased condition haphazard manner with very little has manifested itself in some manner physical examination. These of course and perhaps after some spreading; have very little value. On the other then “investigations would be made hand a proper examination would be which would be thorough and search­ of value to the applicant as well as to ing enough to insure dependable the general public. results” . I should like to ask Dr. Brooks how Η. H. ROTHE, D.V.M., the above mentioned “potentially dan­ State Dairy Supervisor. gerous condition” can be uncovered March 6, 1947

Reply to Mr. Rothe’s Letter*

The subject of the “Doctor Jones” gram of education of food handlers and dissertation to which Mr. Rothe ob­ their employers as to the potential dan­ jects was the requirement of routine gers and the precautions necessary to medical examinations of food-handlers avoid them. This was with the under­ in public eating places. The crux of standing that, in any individual case the matter was in the one sentence: in which there was reason to suspect “We’ve learned from experience that the existence of a potentially danger­ these routine examinations not only ous condition, investigations would be cost a lot of money but they don’t made which would be thorough and accomplish what they’re supposed to.” searching enough to insure dependable The truth of that statement was well results. The New York State Depart­ substantiated by the results of the in­ ment of Health heartily endorsed Dr. vestigation which led Dr. John L. Rice, Rice’s action. when he was Health Commissioner of The “health card”, Mr. Rothe says, New York City, to rescind such a re­ is a “written symbol” which “mani­ quirement which had been in effect fests an awareness on the part of the there for many years. It was found food dispensers that the. consuming that the aggregate cost of the routine public is entitled to protection for their examinations had been out of all pro­ money”. The question is whether they portion to the very meager results in recognize how little actual protection the way of discovery, for example, of the consuming public is getting in typhoid carriers. At the same time it return for its expenditures for routine was recognized, on the basis of labora­ medical examinations. tory experience, that the “negative” It has taken many years to educate laboratory reports following such the public, Mr. Rothe says, and we routine examinations gave practically should not “begin to break down a no assurance of freedom from the good educational program”. I quite carrier condition. agree. We should not overlook the New York City substituted a pro­ fact, however, that education is pro­

* Submitted by Dr. Brooks at request of Editor. gressive and continuous, not static. 184 Correspondence

Discarding outmoded ideas and amend­ Whether what “Doctor Jones” said ing others to conform to new develop­ in the dissertation in question was ments, discoveries, and understandings “unfortunate” or timely might be con­ is a part of the process. A “good sidered to depend, it would seem, on educational program” is one which is whether or not what he said was true based on truth and is flexible enough and scientifically sound. If he made to conform to changing conditions and untrue or misleading statements he ideas. Such a program will not be should be called to account. broken down easily. P . B . B.

EFFECT OF COCOA ON CALCIUM UTILIZATION

Cocoa added to milk or ice cream in nor­ used by the Massachusetts investigators was mal quantities apparently has little effect on a low-grade, low cost brand.) the utilization of calcium by the adult human The cocoa was added to the diets in body. amounts ranging from approximately two This was the conclusion reached from a teaspoons to as much as 12 teaspoons daily. series of experiments at the University of It was incorporated in milk alone, in ice Illinois by Dr. Η. H. Mitchell and Dr. cream, in cookies, in candy and in syrup. Janice M. Smith. The data derived from In addition, the Illinois group repeated on these experiments, which were carried out rats the experiment conducted at Massachu­ both on human beings and on rats, revealed setts State College, but extended it to include no deleterious effects on calcium metabolism good grades of cocoa, one of the cocoas being among the human subjects. the brand used in the human tests. The research was initiated by the National It has long been known that rats are Dairy Council after previous animal experi­ incapable of utilizing calcium oxalate. Cal­ ments at Massachusetts State College had cium oxalate is an extremely insoluble salt led_ research workers at that institution to formed when oxalate acid in food unites with believe that cocoa added to milk might inter­ calcium. There is some evidence that this fere with the utilization of milk calcium by calcium salt may be utilized by human beings, children. however. The Massachusetts research by Mueller Other experiments, notably those with and Cooney was carried out on rats, but was spinach—a food which contains enough interpreted generally as having an applica­ oxalic acid to combine with all the calcium tion to child nutrition. The Illinois research in the vegetable itself—have proved that rats was undertaken to check this interpretation cannot utilize the calcium oxalate from this since chocolate is one of the public’s favorite source. A number of experiments have indi­ flavors and is used in flavoring dairy prod­ cated that human beings may be able to ucts, especially milk and ice cream. utilize the calcium in spinach to a consider­ Nutritionists quickly observed, however, able extent. that the Massachusetts experiments were conducted with cocoa in the ratio of 3.3 An interesting finding in the human ex­ parts milk to 1 part cocoa, whereas in choco­ periment was that the human body can late milk ordinarily the ratio is 13 parts tolerate up to about 1 ounce (35 grams) of milk to 1 part cocoa. cocoa daily, approximately 12 teaspoons. In Seven young women, ranging in age from order to consume this amount of cocoa by 18 years to 22 years, volunteered for the eating chocolate ice cream, it would be nec­ Illinois tests which extended over 51 experi­ essary to eat V / i quarts per day. To con­ mental periods for four days each. sume this amount of cocoa in chocolate milk A medium priced American process brand it would be necessary to drink 3)4 quarts of breakfast cocoa of the quality normally daily, whereas the average daily cocoa con­ used in making dairy syrups for the manu­ sumption in the United States is equivalent facture of chocolate milk and chocolate ice to that contained in only 1 pint of chocolate cream was chosen for the tests. (The cocoa milk. 185

New Members

ACTIVE Collins, Lt. Col. Wm. F., Veterinary Corps, Moffat, Dr. A. E., Department of Public U.S. Army, School of Veterinary Medi­ Health, (Director of Laboratories) Room cine, University of Pennsylvania, Phila­ 312, City Hall, Toronto 1, Ontario, delphia, Pennsylvania. Canada. Dunsmore, Herbert J., Calhoun Co. Health Morgan, V. C., Jackson County H ealth Dept., Battle Creek, Michigan. Dept., Medford, Oregon. Fellers, Carl R., Mass. State College, Am­ Olmsted, Philip, Saginaw Health Depart­ herst, Massachusetts. ment, Saginaw, Michigan. Fergusson, Arthur B., Asst. Health Officer, Robinson, Harold B., U.S. Public Health Health Department, Rocky Mount, North Service, 15 Pine Street, New York 5, Carolina. N. Y. Haynes, Edwin R., Bacteriologist, Bacto- Skiver, F. M., Michigan Dept, of Agricul­ Chem Laboratories, 36 Janes Street, Lon­ ture, State Building, Lansing, Michigan. don, Ontario, Canada. Taylor, Darold W., Sanitarian, U.S. Public Hiscock, Prof. Ira' V., Yale University Health Service, 4326 Old Brook Rd., School of Medicine, New Haven, Conn. Apt. 21, Richmond 22, Va. Matthews, Dr. W . W., Sanitary Officer, Utes, Harry H., Sr. Dist. Sanitarian, 510 County Health Dept., Sebring, Florida. Court Street, The Dalles, Ore.

ASSOCIATE Akin, R. Paul, T he Borden Co., Evans Brown, Onslow L., Sheffield Farm s Co., Mills, New York. Inc., Vergennes, Vermont. Allen, Robert O., (Dr.) Crowley’s Milk Burns, Clarence, Oakite Products, Inc., 50 Co., 8 Davis Street, Binghamton, New Mississippi Street, Buffalo, New York. York. Cameron, J. Robert, Washtenaw County Anderson, J. A., Dairy Sanitarian, Johnson Health Dept., Ann Arbor, Michigan. & Johnson, 4949 W. 65th Street, Chicago, Clearo, John F., Reids Union Dairy, Oneida-, 38, Illinois. New York. Bailey, E. L., Dairymen’s League Co-Op Coddington, C. E., Newark Milk & Cream Assoc., Inc., South Street, Edmeston, Co., 17 Allen Street, Deposit, New York. New York. Coleman, Paul E., Quality Control & Sani­ Baker, Dr. D. T., Dairymen’s League Co-Op tation, Otto Milk Company, R.D. 3 Belle­ Assoc., . Inc., 731 Main Street, Pough-. vue, Pittsburgh 2, Pennsylvania. keepsie, New York. Comy'ns, Arnold T., Cowles Detergent Com­ Baker, Irving, Iowa & Lafayette County pany, 253 Davidson Street, Buffalo, New Co-op, 612 Wisconsin Street, Mineral York. Point, Wisconsin. Connors, Edward W., Cattaraugus Co. Dept, Barber, W. J., N. Y. City Dept, of Health, of Health, 3 Rockwell Avenue, Ellicott- 7 Ί/ι Champion Street, W. Carthage, New ville, New York. York. ..Cromley, Roy H., State Dairy Inspector, Barden, Leon E., The Borden Company, 226 Hancock Avenue, Detroit, Michigan. Antwerp, New York. Davis, John Gilbert, Express Dairy Com­ Barkman, Vernon L., Chautauqua Malted pany, 133 Euston Road, London, N.W. 1, Milk, Inc., 69 E. Chautauqua Street, May- England. ville, New York. Davis, Walter G, Geneva Dept, of Health, Bauman, Robert W., Technical Control & 83 Oak Street, Geneva, New York. Chemist, Sanna Dairies, Inc., Menomonie, Day, Harry L., Dairymen’s League Co-Op Wisconsin. Assoc. Inc., West Street, Fort Plain, Beardsley, Samuel, Lisle Producers’ Co-Op, New York. Whitney Point, New York. Decker, George H., Dairymen’s League Begeman, L. H., Health Department, Room Co-Op Assoc., Inc., 33 Liberty Street, 207, City Hall, Lansing, Michigan. Liberty, New York. Blizzard, Ernest Z., 100 W est St., ( Aldovin DiLoreto, Gilbert R., Calhoun County Dairy) Tunkhannook, Pennsylvania. Health Dept., Battle Creek, Michigan. Bowles, Harold, Dairymen’s League Co-Op Dolan, J. E., 424 State Office Bldg., Denver Assoc., Inc., Crown Point, New York. 2, Colorado. Boxell, Kenneth C., Plant Manager, 219 Engels, L. W., Grand Traverse County Waldron Street, West Lafayette, Indiana. Health Dept., Traverse City, Michigan. 186 N ew M embers

Evans, Stanley A., Evans Dairy, 204 Web­ Manchester, F. W., Dairymen’s League ster Avenue, Syracuse, New York. Co-Op Assoc., Inc., Leonardsville, New Feagles, J. H., Jr., Dairymen’s League York. Co-Op Assoc. Inc., Liberty, New York. McBride, David A., Jr., Sheffield Farms Feiler, Vernon L., Elmwood Cooperative Co., Inc., Walton, New York. Creamery Assoc., Elmwood, Wisconsin. McMichael, H. S., Director of Laboratories, Fitchett, Alson M., Fitchett Bros., Inc., Meadow Gold Dairies, Inc., 126 Denniston Creek Road, Poughkeepsie, New York. Avenue, Pittsburgh 6, Pennsylvania. Flack, D. S., Dairymen’s League Co-Op McPeak, Thomas L., 7505 Bradbury Ave­ Assoc. Inc., 11 W. 42nd Street, New nue, Ft. Wayne 6, Indiana. York 18, N. Y. Mosher, Donald J., Dairymen’s League Frick, D. B., Pharmacist, Box 994, Sequim, Co-Op Assoc., Inc., 9 W. State Street, Washington. Lowville, New York. Gardner, Douglas R., Sheffield Farms Com­ Moss, Kenneth W., Department of Health, pany, Inc., Hobart, New York. 432-78th Street, Niagara Falls, New Gary, Harold J., Queensboro Farm Prod­ York. ucts, Inc., 11 Miner Street, Canton, New Moynihan, Dr. Walter A., Food Control & York. Sanitation Director, Brant County Health Gray, Alton L., The Pfaudler Co., 89 East Unit, Brantford, Ontario. Avenue, Rochester, New York. Nadler, Earl D., Nadler Bros. Dairy, 6 Grunge, Walter Η., N. Y. City Dept, of Collins Street, Amsterdam, New York. Health, 17 Second Street, Malone, New Northrup, Dewey M., Dairymen’s League York. Co-Op Assoc., Inc., Andover, New York. Guthrie, Richard S., (Dr.) DeLaval Separa­ Obourn, J. O., Dept, of Health, 15 Houghton tor Co., DeKalb, Illinois. Circle, Corning, New York. Haag, Joseph A., 1527 Brookline Blvd., Oggel, Henry F., Kalamazoo, Michigan. Pittsburgh 26, Pennsylvania. Ollivett, Edith, Dairymen’s League Co-Op Halstedt, W., Dairymen’s League Co-Op Assoc., Inc., 731 Main Street, Poughkeep­ Assoc., Inc., 353 N. 7th Street, Newark, sie, New York. , New Jersey. Orris, Charles M., Jr., Lancaster Milk Com­ Hanson, George V., President, Dairy Fresh pany, 210 Peyton Rd., York, Pennsylvania. Creamery Inc., 71 West Island Avenue, Pickard, Ralph C., Calhoun County Health Minneapolis 1, Minnesota. Dept., Marshall, Michigan. Harris, Dr. T. W., Hinman Milking Ma­ Pouliot, Paul, Field Technician, 2624 chine Company, 451 Elizabeth Street, Decarie-Blvd., Montreal 28, Canada. Oneida, New York. Richardson, Treva M., Sanitarian, Pixley Hawkins, Orville J., Quality Control Com­ & Ehlers, 77 W. Jackson Blvd., Chicago 1, mittee, 2276 Como Avenue, St. Paul 8, Illinois. Minnesota. Roe, Robert C., M ilk Plant Specialties Hollenbeck, Frank, Dairymen’s League Corp., 125 Westminister Road, Rochester, Co-Op Assoc., Inc., Fort Plain, New New York. York. Roehr, Roy E., 500 N. Court Street, Sparta, Hurlbutt, Leo, Sheffield Farm s Co., Inc., New Berlin, New York. Wisconsin. Jewett, George, Queens Farm Dairy, Mart- Rogers, John C , Sheffield Farm s Co., Inc., ville, New York. 35 N. Broad Street, Norwich, New York. Kassube, Kenneth F., Quality Control Of­ Rohe, Clarence, Universal Milking Ma­ ficer, Kraft Foods Co., Melrose, Minnesota. chine Co., 125 S. Franklin Street, Syra­ Klueter, Harry, 1 West Main Street, Madi­ cuse, New York. son 3, Wisconsin. Rollema, Peter R., Dairymen’s League Kulahosky, Bernard J., Dairymen’s League Co-Op Assoc., Inc., Windham, New York. Co-Op Assoc., Inc., Callicoon, New York. Rollin, R. E., Seneca Dairy, 4001 S. Salina Leach, Bradford S., Owner, Dairy Labora­ Street, Syracuse, New York. tory Service, 20 Sudbury Road., Concord, Ryan, Joseph, Schoharie County Co-Op, Massachusetts. 18 Elm Street, Cobleskill, New York. Levi, Irving, Plant Manager, Queens Farms Dairy, 341 Beach 40 Street, Far Rock- Scheib, Bernard J., N. Y. State Dept. away, New York. Agriculture & Markets, State Office Lynch, Dr. R. J., Mansfield, Pennsylvania. Building, Buffalo, New York. Lyons, Nelson S., Jr., General Ice Cream Smith, Mason J., Dickinson County Health Co., N orth Bangor, New York. Unit, Iron Mountain, Michigan. Mallett, Cliff, Edmonton Rural Health Stark, Harleigh, Dairymen’s League Co-Op District, Qu’Appelle Bldg., Edmonton, Assoc., Inc., N. Main Street, Flemington, Alberta. New Jersey. J ournal of Milk and F ood T echnology 187

Teal, Emerson, 1S5 W. Washington Street, W ehr, Charles R., Sheffield Farm s Co., Inc., Romeo, Michigan. Bellefonte Pa. Ten Eyck, R. N., United Dairy Machine Weinberg, Sidney, Freeman’s Dairy, Inc., Corp., 1090 Culver Road, Rochester 9, 721 Manida Street, Bronx, New York New York. City. Thayer, Donald E., Poland Milk Producers White, James C., Cornell University, Ithaca, Co-Op, Box 182, Poland, New York. New York. Thompson, Μ. H., (Dr. Engr.) Rensselaer Whitney, Lee, Dairymen’s League Co-Op Co. Dept, of Health, 7th & State Street, Assoc. Inc., 200 S. W alnut Street, Elmira, Troy, New York. New York. Turner, Harvey G., Jr., Sheffield Farms Co., Williams, Robert R., Sququoit Valley Farm­ Inc., 202 Lindbergh Blvd., Teaneck, New ers Co-Op Inc., 491 French Road, Utica, Jersey. New York. VanStrander, Fredric, Hinman Milking Ma­ Wilson, John L., Director of Research, chine Co., 340' Seneca Street, Oneida, New Economics Laboratory, Inc., 914 Guardian York. Bldg., St. Paul, Minnesota. VanVorce, Donald, Middletown Milk and Wilson, Milo J., Mason County Health Cream Co., 4 Griffin Avenue, Fort E d­ Dept., Ludington, Michigan. ward, New York. Wortman, George E., (Dr.) City Veterina­ Ward, J. L., Merchandising Manager, Ken­ rian, 139 Main Street, Beacon, New York. dall Mills, Walpole, Massachusetts. Ziegler, Ray E., Hovey Stanter & Co., N. Warren, David, R. 4, Burlington, Wisconsin. Race Street, Richland, Pennsylvania.

Make room reservations now for the thirty-fourth annual meeting. Hotel Schroeder, Milwaukee, Wisconsin, October 16- 18. 188

“Dr. Jones” Says—*

There’s a half-finished house I go grow into a successful business man. by every now and then. This fellow But, oftener than not, it goes back, started it just before the war. He was again, to those early childhood all one summer digging the cellar and impressions. laying the foundation. By the end of The life of every young child is a another year or so he’d got the side succession of frustrations. He reaches walls up. Then, whether he ran out of for the moon and it ain’t there. He’s money, couldn’t get the material or told he’s “a little man”—tries to do what—he quit. He never did get a what his father does and fails. He’s roof over it. It’s stood there, ever put: up in front of a crowd, maybe in since, exposed to the weather: every­ Sunday School, with his “piece” half thing he put into it practically wasted. learned and can’t remember it. That’s I don’t imagine he could afford to lose the time when he needs to be shown it. And I was thinking, the other day: that, while no one can “unscrew the that’s a perfect illustration of this ex­ unscrutable,” because he can’t do perience we call frustration. everything don’t mean he can’t do any­ Most anywhere you go, you can see thing. It’s experience (his ahd other examples of frustrated people: folks folks’) that’ll develop the ability to that’ve failed at one thing after another select and accomplish undertakings ’til they’ve gotten discouraged and that’re possible. He should learn that, quit. The same time, you see people if he has one success to a dozen failures, with poor heredity that, so far as you he don’t need to be discouraged over can see, had no better opportunities: his batting average. they’ve had their failures but they’ve Belittling a child’s ability may be the wet blanket that’ll smother his initia­ kept plugging. If they haven’t got to tive before he’s fairly started. H e needs the top, they’ve become useful and re­ to learn, on the other hand, that it spected citizens. What makes the dif­ ain’t usually good judgment to go out ference ? I wonder how The Quiz with a slingshot to meet modern Kids’d answer that one. Goliaths. The better he’s prepared the Well, sometimes a difference in in­ less likely he is to fail. The jawbone telligence seems to be the big factor, of an ass that was reported to’ve slain though I’ve seen a supposed nitwit a thousand Philistines— it was Samson and not the ass that did it. * Health News, New York State Department of Health, Albany, N. Y ., December 2, 1946. 1 P a u l B . B rooks, M.D.