APRIL, 1968 Vol. 31 P. 97-130 No. 4
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55TH ANNUAL MEETING August 19, 20, 21, 22, 1968 Chase-Park Plaza Hotel St. Louis, Missouri SEE RESERVATION FORM PAGE 1 , ' (
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I. I. A. A. M. M. F. F. E. E. S. S. Aug. Aug. 19- 22, 22, 1968 1968
The The Chase - Park Park Plaza, Plaza, St. St. Louis , , Missouri Missouri 63108 63108
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II OFFICERS AND EXECUTIVE BOARD Journal of PT esident, A. N. MYHR, Dairy Science D ept., University of Guleph, Gue lph, Ontario, Canada. P·resident-E lect, SAMUEL 0. NoLES, D airy Division, F lorida State Board MILK and FOOD of H ealth, Jacksonvill e, F lorida 32201. F-iTst V-ice-President, MILTON E. HELD 910 Lupin Way, San Carlos, Calif. 94070. TECHNOLOGY Second V-ice-P.resident, DICK B. vVHITE HEAD, 210 Casa Linda Plaza, P. 0. INCLUDING MILK AND FOOD SA ITA TION Box 1816, D allas, Texas 75218. Sec'y-TTeas., KARL K. JoNES, c/ o Stu Official Publ·ication dent H ealth Service, Purdue Uni versity, \ 1V. Lafa yette, Ind. 47907. International Association of Milk, Food and ]ll.n-io·r Past-P·resiclent, PAUL R. ELLIKEH, Environmental Sanitarians, Inc. D ept. Microbiology, Oregon State University, Corvallis, Oregon 97331. Reg. U. S. Pat. Off. SenioT Past-PTesident, FHED E . UETZ, 395 Maitland Ave., West Engle- wood, N. J. 07666. Vol. 31 April, 1968 No. 4 Publication Board Dn. ELMEH H. MAHTH Effect of Insecticide Residues on Growth and Fermentation H. L. THOMASSON, KARL K. JONES Ability of Lactic Culture Organisms S. C. Kim. and L G. Harmon ______97 Editors DR. ELl..,IEH H. lviARTH, EditoT, D ept. Food Industry D evelopments in the Fuh1re of Food Science and Industries, Uni R. G. Garner ______101 versity of Vlisconsin, Madison, \Vis. 53706. \V. J. DixON, Assoc-iate EditoT, 5318 VVhat the Sanitarian Should Know About Staphylococci and North Virginia, Kansas City, Mo. Salmonellae in Non-Dairy Products. I. Staphylococci 64118. Fmnk L. Bryan ------110 H. L. THOMASSON, Executive SecTetaT!f and Managi.ng Editor, Box 437, Report on the Interstate Milk Shippers Conference Shelbyville, Indiana 46176. H arolcl E. Thompson, .Tr. ______116 Editorial Board Amendment to 3-A Sanitary Standards for Milk and C. A. ABELE ______Chicago, Illinois H. S. ADAMS ____ Indianapolis, Indiana Milk Products Filters Using Disposable Filter Media ______119 F . '0l. BARBEH ______Glenview, Illinois J. C. FLAKE ______Washington, D. C. Affiliates of IAMFES, Inc. ______120 L. G. HARMON ____ East Lansin g, Mich . E. K. H ARRIS ______Bethesda, Mel. Association Affairs ______121 R. P. H AYWARD ______Bowie, Mel . c.- K. JoHNS __ Ottawa, Ontario, Canada Annual Report-July 1, 1966-June 30, 1967 ______125 ;0. \V. KAUFMANN ___ Cincinnati, Ohio \ V. C. LAWTON __ _St. Paul, Minnesota Report of the Committee on Education \i\1. S. MuELLER ______Amherst, Mass. G. \i\1. REINBOLD ______Atnes, Iowa and Professional Development-1967 ______125 K. G. \i\TECKEL ____ Madison, vVisconsin J. C. vVHITE ______Ithaca, ·ew York Report of the Journal Management Committee ______126 E. A. ZoTTOLA ______St. Paul, Minn. The Journal of )!ill{ and Food 'l' echnology ews and Events ------127 is issued monthly beginning with the Januarr num ber . ]i;a ch ,·olume co mpr'ises 12 number s. Published by th e In ternational Association of Classified Ads ______130 :\Jill;;, Food and EJH ironmenta l Sanitarians. Inc. wiU1 executive offi ces of t.h e .~ssoc i at i on. Blue Rid!';e Rd .. 1' . 0. Box 437, Shelbyville, Index to Advertisers ------130 Ind. Entered as second class matters at the Post Office at ShelbFill e, Ind., March 1952, under the ~ c t of Ma rch 3, 1879. , Bu si ness Matters: Correspond ence rega rd in :.{ shou ld be sent to the executive office of the EDITORIAJ, OFFICES: Dr. E lm er H. Marth , bus in ess matters, adrerUsing, subscriptions. ~SSQ t i at i o n. P. 0. Box 437, S helbyville, Ind. Dept. of Food Science and Industries, Uni,·er o .. ders for s in gle copies, etc.. should be ad s ity of "] ~~o nsin , ~l adison , 'Yis. 53706. H . dressed to H. l _J, 1'homasson (:lddress above). Membership Du es: Membership in the In ••)' L. Thomasson. M:111 aging Editor. P. 0. Box 437, Shelbyv ill e, Indiana 46176. Subscription Rates : On e \'O i ume per year. terna.ti r. nal Association of ~ Iillt , F ood and En Tndiridual non-members . Governmental and Yironmf nta l Sanitarians, Inc., is $10.00 per_ Manuscripts : f'orrespondence regarding man Commercial Organizat.ion subscr iption . yea r, whJch in clu des annual subscription to II SCripts and other rea ding materi al should the Journal of Milk a nd Food · Tech nology. he addressed to Dr. E lme•· H . Marth, Dept. of 1 )'1' ...... $ 10.00 All Oo:-respondence regarclin g- membership, l'C Food Science and Industri es. University of \Vi s mittances for du es, fa il ure to recehre copies consin,6 1\f·adison, " 'is. 53706. Pnhli c and Educationa l lnstitufioi1 Libra ;· ies. I )'1'...... $ 8. 00 of th e Journ al, changes in address and other ulnsf.r uction to Co ntr ibutors" can be ob s uch ma.tters should be addressed to the Exc tain ed from the editor for th e use of con Single Copies .. $ 1.00 cu th·e Secreta ry of the Association. H. 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EFFECT OF INSECTICIDE RESIDUES ON GROWTH AND FERMENTATION ABILITY OF LACTIC CULTURE ORGANISMS'
s. c. KIM Al\'D L. G. HARMON D epmtment of Food Sc-ience Michigan State Uni'Ve rsity East Lansing, Michigan 48823
( Heceived fo r publication December 11, 1967 )
ABSTRACT system. Normally the organo-phosphates gain access Sterile whole milks containing from RESULTS AJ\'D DISCUSSION The data in Tables 1 - 3 show that 100 ppm of methoxychlor and malathion had no effect on the The effect of insecticide residues on the growth and ability of S. lactis or L . casei to increase in number fermentation ability of organisms frequently occurr or produce acid. Similar amounts of di eldrir~ and ing in cultured dairy products was determined by heptachlor had little or no adverse effect on the growth comparing viable cell counts, pH and titratable acid or fermentation ability of two strains of S. lactis, S. ity in inoculated milks containing various concentra cTernoris, S. lactis var. cliacetilactis or L. casei. In tions of commonly used insecticides, ·with inoculated fact, among the various combinations of organisms milks containing no added insecticide. and amounts of insecticides used in this work, the An explanation of the data in Table 1 is appropri only evidence of inhibition occurred when L. casei ate. Separate inoculated control samples containing was inoculated into milk containing 100 ppm of no added insecticide were used witl1 each insecticide dieldrin, and this inhibition was only slight. In the tested and the range of tl1e count in these controls is interest of conserving space in this paper, data per shown. The cell populations expressed as per cent of taining to cell populations and acidities in inocu control are calculated from the specific control sam lated milks containing 0.1, 1.0 and 10 ppm of the ple used in series with the insecticide being tested. insecticides are omitted. For example, when S. lactis A 254 was tested with dieldrin, both the control and the sample containing The concentrations of the acetone and ethyl al 100 ppm of dieldrin had plate counts of 710,000 per cohol solvents used in this experiment were equiva ml at 0 time; at 24 hr the count in tl1e control was lent to a maximum of 1.0% and 0.1%, respectively, ii 630,000,000 per ml and the count in the sample con the growth medium. The stock solutions of insecti taining dieldrin was 480,000,000 per ml or 76% of the cides were not sterilized, the reason being to avoid control; and at 48 hr the count in the conh·ol was 570,000,000 per ml and the count of the sample con any possible alteration of the compounds by heat. taining dieldrin was 590,000,000 p er ml or 104% of the This is particularly important with malatl1ion which conh·ol. is relatively unstable to heat. However, aseptic tech- TABLE 1. VIABLE C ELL POPULATIONS I N WHOLE :1-HLK CONTAINING 100 PPl\•l OF VAHJOUS INSECTICIDES WHEN INOCULATED WITH ORGANISMS COMMONLY OCCURRING IN CULTURED DAIRY PHODUCTS AND I NCUBATED AS INDICATED Cell population expressed as per cent of Range of cell population per ml control when the mill\ contained the in inoculated controls insecti cid es indi cated below Incubation containing no insecti cide time (hr) (000 omitted) dieldrin heptachlor methoxychlor malathion inoculated with S. lactis A254 and incubated at 32 C 0 240 to 730 100 96 157 100 24 42,000 to 630,000 76 95 88 94 48 120,000 to 620,000 104 135 105 117 inoculated with S. lactis A62 and incubated at 32 c 0 860 to 1,000 93 110 24 570,000 to 610,000 95 98 48 550,000 to 650,000 85 98 inocul ated with L. casei and in cubated at 32 c 0 240 to 390 78 97 112 100 24 110,000 to 220,000 .31 100 lOO 86 48 260,000 to 680,000 48 114 11 5 92 inoculated with S. cremoris E-8 and incubated at 25 c 0 510 to 900 110 96 24 810,000 to 960,000 97 108 48 150,000 to 610,000 87 112 inoculated with S. lactis var. diacetilactis 1816 and incubated at 32 c 0 840 to 950 86 88 24 510,000 to 650,000 112 108 48 .360,000 to 690,000 128 113 48 48 0.55 0.55 to to 0.56 0.56 0.56 0.56 0.55 0.55 24 24 0.49 0.49 to to 0.50 0.50 0.52 0.52 0.49 0.49 0 0 0.14 0.14 to to 0.16 0.16 0.16 0.16 0.14 0.14 c c inoculat e d d with with S. S. la c tis tis var. var. cUacetilactis cUacetilactis 1816 1816 and and incubated incubated at at 32 32 48 48 0.66 0.66 to to 0.72 0.72 0.66 0.66 0.71 0.71 24 24 0 . 66 66 to to 0.68 0.68 0.64 0.64 0.68 0.68 0 0 0.13 0.13 to to 0.15 0.15 0.13 0.13 0.14 0.14 ~ ~ • • • • • c c inoculated inoculated with with S. S. cremor E-8 E-8 i s s and and in cuba t e d d at at 25 25 48 48 0.40 0.40 to to 0.49 0.49 0.43 0.43 0.49 0.49 0.46 0.46 0.41 0.41 24 24 0.19 0.19 to to 0.26 0.26 0.27 0.27 0.21 0.21 0.21 0.21 0.20 0.20 0 0 0.13 0.13 to to 0.14 0.14 0.15 0.15 0.13 0.13 0.16 0.16 0.14 0.14 c c inoculated inoculated and and incubated incubated L. L. at at 32 32 with with casei . . 48 48 0.58 0.58 to to 0.63 0.63 0.59 0.59 0 . 64 64 0.56 0.56 24 24 0.55 0.55 to to 0.56 0.56 0.55 0.55 0 0 0.14 0.14 0.15 0.15 0.15 0.15 c c inoculat e d d with with at at S. S. a nd nd incubat e d d 32 32 lactis lactis A62 A62 48 48 0.64 0.64 to to 0.69 0.69 0.70 0.70 0.68 0.68 0.66 0.66 0.64 0.64 24 24 0.56 0.56 to to 0.61 0.61 0.58 0.58 0.58 0.58 0.57 0.57 0 .62 .62 i i 0 0 0.14 0.14 to to 0.16 0.16 0.14 0.14 0.14 0.14 0 . 15 15 0 . 16 16 inoculat e d d with with S. S. la ct A254 A254 i s s and and incubat e d d at at 32 32 C C time time (hr) (hr) co ntaining ntaining no no insecticide insecticide dieldrin dieldrin h e ptachlor ptachlor methoxychlor methoxychlor malathion malathion Incubation Incubation of of inoculat e d d contro l s s flan ge ge of of titratable titratable acidity acidity In secticide secticide WITH WITH OHGANISlVIS OHGANISlVIS COM!\ · IONLY IONLY OCCURRING OCCURRING IN IN CULTURED CULTURED DAIRY DAIRY PRODUCTS PRODUCTS AND AND INCUBATED INCUBATED AS AS INDICATED INDICATED 3. 3. TABLE TABLE 100 100 CHANGES CHANGES IN IN TITHATABLE TITHATABLE ACIDITY ACIDITY IN IN WHOLE WHOLE MILK MILK CONTAIN I NG NG PPM PPM OF OF VARIOUS VARIOUS I NSECTICIDES NSECTICIDES WHEN WHEN INOCULATED INOCULATED 48 48 5.28 5.28 to to 5.32 5.32 5.28 5.28 5.31 5.31 24 24 to to 5.47 5.47 5.44 5.44 5.44 5.44 5.46 5.46 0 0 6.43 6.43 6.44 6.44 6.43 6.43 c c inoculated inoculated w ith ith S. S. la ctis ctis var. var. and and in cubated cubated at at cliacetilactis cliacetilactis 32 32 1816 1816 48 48 to to 4.98 4.98 4.45 4.45 4.99 4.99 4.46 4.46 24 24 to to 4.83 4.83 4.99 4.99 5.00 5.00 4.83 4.83 0 0 to to 6.42 6.42 6.44 6.44 6.42 6.42 6.41 6.41 c c inoculated inoculated with with S. S. cremo ri E-8 E-8 s s and and in c ub ated ated at at 25 25 48 48 to to 5.51 5.51 5.42 5.42 5.53 5.53 5.05 5.05 5.30 5.30 5.40 . . 24 24 to to 5.92 5.92 6.14 6.14 6.13 6.13 6 . 10 10 5 . 92 92 6.10 6.10 0 0 6.45 6.45 to to 6 . 50 50 6.48 6.48 6.42 6.42 6.45 6.45 6.50 6.50 c c inoculat e d d at at with with casei and and . . in c ub a t ed ed L. L. 32 32 48 48 4.64 4.64 to to 5.01 5.01 5.00 5.00 4.65 4.65 24 24 4.80 4.80 t o o 5.27 5.27 5.26 5.26 5.02 5.02 0 0 to to 6.42 6.42 6.43 6.43 6.43 6.43 6.42 6.42 c c inoculated inoculated with with S. S. an d d incubat e d d at at 32 32 lactis lactis A62 A62 48 48 4.75 4.75 to to 5.05 5.05 5.06 5.06 5.02 5.02 4 . 78 78 4 75 75 . 5.00 5.00 to to 24 24 5.22 5.22 5.22 5.22 5.22 5.22 4 . 98 98 5 0'2 0'2 . 0 0 t o o 6.40 6.40 6.48 6.48 6.40 6.40 6.44 6.44 6.48 6.48 6.45 6.45 inoculated inoculated with with S. S. la ct A254 A254 i s s and and in c ubat ed ed at at 32 32 C C co ntaining ntaining no no insecticid e e time time (hr) (hr) malathion malathion c li c ldrin ldrin hepta c hlor hlor m et hoxychlor hoxychlor In oc ul ate d d contro In c ubation ubation l s s Rang e e of of pH pH of of Jn secLic id e e COMMONLY COMMONLY OC CUI UNG UNG L'< L'< CULTUHED CULTUHED DAllW DAllW l'HODUCTS l'HODUCTS AND AND INCUBATED INCUBATED AS AS INDICATED INDICATED 2. 2. 100 100 TABLE TABLE CHANGES CHANGES I N N PH PH IN IN WHOLE WHOLE MILK MILK CONTAINING CONTAINING PP.VI PP.VI OF OF VAIUOUS VAIUOUS INSECTICIDES INSECTICIDES WI · I EN EN INOCULATED INOCULATED WITH WITH ORGANISMS ORGANISMS 99 99 I I EFFECT EFFECT OF OF T SECTICIDE SECTICIDE REsiDUES REsiDUES 100 EFFECT OF I N SECTICIDE RESIDUES niques were maintained and no contaminants were REFEHENCES observed during nmmerations. l. Am erican Public Health Association. 1960. Standard Additional trials were performed in which the in Methods for the Examination of Dairy Products. 11th eel . secticides were added without solvent, directly to Am. Pub. Hlth. Assn., Inc. N. Y. 19, N. Y. , 2. Angelotti, H. , J. A .. Fletcher, H. D. Brown, and H. H. reconstituted sterile whole milk and to cereal milk ·w eiser. 1954. Detection of fungicides and insecticides by containing 11% milk fat. Malathion has a solubility microbiological techniques. Proc. Am. Soc. Hort. Sci. 63: of 145 ppm in water at 25 C (11) . The chlorinated 285-288. hydrocarbons dissolve in the fat when added to a 3. Bollen, W . B., H. E. Morrison , and H. H. Crowell. substrate containing fat. In one group of experi 1954. Effects of field treabnents of. insecti cides on numbers ments methoxychlor was dissolved in butteroil, which of bacteria, streptomyces, and molds in soil. J. Econ. Entomol. was then mixed with non-fat dry milk solids and 4 7: 302-306. water, and reconstituted into milks used as a growth 4. Carlyle, H. E ., and J. D. Thorpe. 1947. Some effects of am monium and sodium 2,4-dichlorophenoxyacetates on medium. VVhen these milks were inoculated with S. legumes and the rhizobium bacteria. J. Am . Soc. Agron. lactis or L. case·i there was no significant difference 39:929-936. in the growth rate of the organisms even when the 5. Johnston, M. H. 1957. Lindane res idue in cucumber insecticides were present in concentrations up to ferm entation. Food H. es. 22:331-341. 1000 ppm. Little difference was observed in the 6. Kirkwood, B. S., and P. H . Phillips. 1946. The anti data resulting from different methods of incorporat inositol effect of ')'-hexachlorocyclohexane. J. Bioi. Chem. ing insecticides into growth media, therefore only one 163:251-254. , representative portion of the data is included here 7. Lewis, H. \V., and C. L. Hamner. 1946. The effect (Tables 1 - 3 ) . of _2,4-D on some microorganisms. Mich. Agr. Expt. Sta. Quart. Bul. 29:112-114. In this work 3 chlorinated hydrocarbon and 1 organo-phosphate insecticides were testEd against 2 8. Painter, H. H., and W. \V. Ki lgore. 1963. Distribution of pesticides in ferm entation products obtained from artificial to 5 representative lactic organisms. Since concenb·a ly fortifi ed grape musts. J. Food Sci. 28:342-346. tions up to 100 ppm of the insecticides showed little 9. Smith·, N. H., and M. E. Wenzel. 1947. Soil micro or no advers e effect on the metabolic ability of the organisms are affected by some of the new in secticides. Soil organisms, it seems probable that amoLmts of in Sci. Soc. Am. Proc. 12: 227-233. secticides apt to occur in milk (up to 0.05 ppm in the 10. Ukeles, H. 1962. Growth of pure cultures of marine milk or 1.25 ppm in the milk fat) would not inter phytoplankton in th e presence of toxicants. Appl. Microbial. fere with normal growth and fermentation of lactic 10:532-537. culture organisms used in milk products. The toxic 11. United States Department of Health, Education and mechanism of organo-phosphates is through inhibition vVelfare. 1965. Guide to the Analysis of Pesticide Residues. of cholinesterase and since the bacterial system is Vol. l. U. S. Gov't. Printing Office, Washin gton, D. C. not known to possess a cholinesterase it is logical that 12. \'Vi ll iams, P. P., J. D. Hobbins, J. Gutierrez, and H. E. Davis. 1963. Humen bacterial and protozoal responses to the organophosphates would be unable to interfere insecticide substrates. Appl. Microbial. 11:517-522. with the metabolic activity of bacteria. The toxic 13. Wilson, J. K. 1948. The effect of benzene hexachlor mechanism of chlorinated hydrocarbons is not as well ide on soil organisms. .T. Agric. Hes. 77:25-32. elucidated as that of organo-phosphates. Most chlor 14. \11/i lson, J. K., and H. S. Chouclhri. 1946. Effect of inated hydrocarbons are known to be contact in DDT on certain microbiological processes in th e soil. J. secticides which funcHon as nerve poisons (11). Econ. Entomol. 39 :537-538. U . . S. S. Dept. Dept. of of Agri c u l tur e . . fib e r r for for hims e lf lf and and 39 39 o th e rs. rs. pr esse d d ar e e th ose ose o f f th e e author author a nd nd not not n ec:ess aril y y of of th e e th e e av e r age age farm farm wo rk e r r pr od u ces ces e n o ugh ugh food food and and M iami iami B e ac:h , , Fl o rid a, a, Au g u st st 14-17 , , 1967. 1967. Op i nions nions ex and and produ c tivit y y p e r r acr e e h as as incr e ased ased 76 % . . Toda y, y, Assoc i a ti on on of of Mi l k , , F oo d d and and En v ironm e ntal ntal Sanitarians , , p e r r man man hr hr ha s s n ea rl y y doubl e d d in in th e e past past 10 10 years years 'Pr e sen t e d d a t t th e e 54th 54th A nnual nnual M ee tin g g of of th e e Int e rnational rnational and and m ac hin e r y y p e r r farm farm h ave ave Producti in ~ r v ease it y y d. d. Th e e size size of of farms farms a nd nd th e e amount amount of of capital capital r e somc es es ca n ce ce o f f this this eve nt, nt, th e e food food industr y's y's ability ability t o o ca p ac it y y of of agricultur e e t o o produ ce ce k ee ps ps on on growing . . ) ) .. .. th e e food food manufacturing manufacturing pl a nt. nt. D e spite spite th e e signifi Th e e numb 2 r r of of farms farms ma y y b e e going going clown , , but but th e e I I f oo d d pr e paration paration and and ' proc ess ing ing from from the the hom e e to to 6.1 6.1 million million u1 u1 1940. 1940. m e nt nt in in th e e food food industry industry has has b ee n n th e e transf e r r of of m ill ion ion farms farms in in th e e Unit e d d Stat es es as as compared compared with with smn e r. r. P e rhaps rhaps th e e single, single, most most significant significant d eve lop in c r e as e d d specialization. specialization. Tod ay ay th e r e e are are about about 3.2 3.2 agricultural agricultural products products b e tw ee n n th e e farm farm and and th e e con c hang es es hav e e r es ult e d d in in f ewe r r but but l a rg e r r farms farms and and There There is is mu c h h pro cess ing ing and and m a nufa c turing turing of of s ignifi ca nt nt chang es es in in Am e ri ca n n ag ri c ultur e. e. Th e s e e c hanging hanging social social and and ec onomic onomic factors. factors. logi ca l l an d d eco nomi c c t ec hnolog y y h as as brought brought a bout bout of of th e e future future li es es ada pting pting th e e food food li1 li1 industry industry t o o duction. duction. Extensiv a e doption doption of of e ngin ee ring , , bio petitiv e e a nd nd e ffici e nt nt food food industr y. y. Th e e challeng e e us e e of of science science and and t ec hnol ogy ogy in in ag ri c ultural ultural pro th e e impa c t t of of an an afflu e nt nt soc i e t y y on on a a highl y y com Since Since Wor l d d vVar vVar II II th e r e e ha s s b ee n n a a surge surge in in th e e is is to to excee 12 d d , 000. 000. e xpect Th ~ d d ese ese statistics statistics d e pi ct ct AGRICULTURAL AGRICULTURAL PROD UCTION UCTION appearing appearing eve r y y da y y and, and, 10 10 years years h e nc e, e, th e e numb er er ; ; ably ably modifi e d d pr e -war -war products . . New New products products ar e e and and imagination . . not not availab l e e b e for e e VVorld VVorld vVar vVar II II or or ar e e consider- t e c hnolog y y s eems eems to to b e e limit e d d only only b y y his his ing e nuit y y 8 , 000 000 it e ms ms now now availabl e e in in th e e supermarket supermarket wer e e J\t lan 's 's ability ability to to alt e r r th e e fac e e o f f th e e arth arth through through tion tion of of food food in in th e e p as 2 0 0 t t rs. rs. yea Two-thu · ds ds of of th e e nationa l l growth. growth. Use Use o f f nucl ea r r e n e rg w y y ill ill expand. expand. th e e production , , pro cess ing , , pa c kaging kaging a nd nd distribu ha ve ve b ec om e e a a maj o r r key key to to t e chnological chnological change change and and c h a ng e. e. R evo lutionar y y changes changes hav e e tak e n n place place in in omy omy has has b ee n n ex panding . . Sci e n ce ce and and t ec hnolog y y Toda y's y's world world can can d e p e nd nd upon upon change-rapid change-rapid America America is is now now 7 0 % % urbani ze d . . Th e e n a tion a l l econ pro cess in g g will will b e e th e e k ey ey to to eco nomi c c d eve lopm e nt. nt. c hang e s s that that give give ris e e to to c urr e nt nt tr e nds . . national national tr a d e e and and ass istan ce ce t o o d e v e lopin g g co untri es . . Food Food r e quiTes quiTes a a bri e f f summary summary of of th e e econo mic mic and and social social in in m ee tin g g probl ems ems w hi c h h aff e ct ct our our int e r es t s s in in int e r Discussion Discussion of of d e v e l o pm e nt s s in in th e e food food mdustr y y it-will it-will b e e co n s id e r e d d a a nat i onal onal r es ource ource of of high es t t priority priority tur e e growth. growth. distribution distribution and and mark e tin g g ac ti v iti es es th a t t ar e e asso c i a t e d d with with n ee ds , , th e e food food pro cess pl in ace g g industry-including industry-including d d on on r esea rch rch and and th e e production d e v e lopm , , e nt nt n ee d e d d for for fu Quit a e part part from from it s s imp o rtan ce ce in in s uppl y in w g orld orld f ood ood impact impact on on th e e supply supply of of food food available. available. Emphasis Emphasis i s s food food supply supply w ill ill r eq uir e e in c r eas in g g e mphasis mphasis on on fo od od s anitation. anitation. ments ments w hich hich in in th e e n ex t t few few yea r s s will will ha ve ve a a major major t a inin g g th e e safe t a y nd nd w h o l eso m e n ess ess of of an an eve r- c han ging ging t e mpt s s to to highlight highlight th e e major major t ec hn o logical logical d eve lop e n e r gy gy w ill ill b e e u se d d in in pr od u c in g g man 's 's food food an d d wat e r. r. Main produ c tion tion and and manufacturing manufacturing or or proc es smg . . It It a t t o o do do m a n 's 's work work w ill ill b e e of of th e e utmost utmost imp o rt ance . . N u c l ea r r This This r epo rt rt is is conc e rn e d d mainl y y wi th th ag ri c ultur a l l du ce r r an d d co n s um e r. r. Production Production of of food , , wa t e r , , a nd nd e n e r gy gy tribution tribution (18 ). ). in c r ease ease as as a a r es ult ult of of th e e l e n g th e ning ning di s t a n ce ce b e t w ee n n pro amount amount of of pro cess in g, g, h a ndlin a g nd nd di s tribution tribution of of f oo d d will will merchandising rl ) ) , , ( ( w hol e saling , , and and r e tail tail (e) (e) djs int e n s ifi e d d application application o f f sc i e n c e e and and t ec hno l og y . . Th e e produ c tion , , manufacturing manufacturing (b ) ) and and pr oce ssing , , (c ) ) tritious tritious and and attractive attractive food s s can can b e e x p ec t e d d to to r es ult ult from from 5 5 fairly fairly distinct distinct and and separate separate stag tl s : : agricultural agricultural (a ) ) pro g r ess ess to wa rd rd mor e e so phi s ti c at e d , , mor e e co n ve ni e nt , , nu produ ct ion ion a nd nd distribution distribution of of food food products products involves involves r es ult ult in in furth e r r rapid rapid t ec hnologi ca d l e v e l op m e nt. nt. Ac ce l e r ated ated and and ec onomical onomical food food suppl y . . Broadl v y i ewe d, d, th e e c u l tural tural proc ess in g. g. Th e e g r ow in g g n ee d d for for food food ca n n o nl y y tibilli o n n dollar dollar bu s in e ss. ss. It It pro vi d es es a n n abundant , , safe safe thu s s blur blur th e e lin e s s b e t ween ween ag ri c ultural ultural produ c tion tion and and ag ri V e rti ca l l a nd nd h o ri zo nt a l l int eg r a tion tion will will lik e l y y in c r ease ease and and Th e e Unit e d d Stat es es food food industry industry is is a a successf ul ul mul a a dynami c, c, c omplex omplex and and a a lar ge - sca l e e c omm e r c ial ial ope r at ion . . tak e n n for for grant e d. d. . . . . i s s appar e nt nt th a t t th e e food food It It indu st r y y of of th e e futur e e w ill ill b e e nutritiv e e value value and and stl,tbility stl,tbility and and at at l ess ess cos t t is is often often provid e e th e e nation nation with with mor e e food, food, of of high e r r quality , , AnsTH ACT ACT Washington , , D. D. 2 0250 0250 C. C. U n-it e d d Stat es es D e pmtm e nt nt of of Ag ri c ultur e e Coop e rati ve ve Stat e e R e s e ar c h h S e rvi ce ce R. R. G. G. G A R NER NER FOOD FOOD INDUSTRY INDUSTRY DEVELOPMENTS DEVELOPMENTS IN IN THE THE FUTURE' FUTURE' 101 101 102 FooD l N DUSTHY D EVELOPMENTS Possibilities for adjustment in agriculture point to a continuation of rapid change in farm numbers and CAPITAL EXPENDITURES FOR NEW PLANT AND in the structure of agriculture. Scale economies and EQUIPMENT, FOOD AND BEVERAGE COMPANIES capital-labor substitution will likely be continuing !460 trends. In the future, plant breeders will be develop ing plants of known composition for specific pur poses. \i\Tithe the mphasis on nutritionally adequate foods, farmers will relate production from one crop ,( . I to another in such terms as tons of protein per acre. Agriculture/2000 (20) envisages many changes in agriculture. The experts predict disease-free crops,. automated farm machinery, robot harves ters and computer-controlled operation. Agricultural produc 1957 '58 '59 '60 '61 '62 '63 '64 '65 '66* tion will continue to change. * ESTIMA TEO. FooD PnocEssr NG AND MANUFACTUHING l NDUSTHY F igure 2. Expenditures for new p lant and equipment, The performance of the food processing industry is food industry. highly important to the total national economy. Over creases in research expenditures by large food manu- ' THE FOOD AND BEVERAGE MARKET AT facturers. RETAIL PRICES AND MANUFACTURERS' PRICES The food industry's dynamic growth has resulted • Pel!oi'IO i conJumplionupuditurulorloodCindbtnroiu 105.0 from product innovation and plant expansion and ~ MonulodurffJ. 1olu , food ond bt~erogt componiu moderization. Figure 2 reveals that outlays for new $ Bll. plant and equipment during the period 1957 to 1966 grew from a level of about $800 million a year to nearly $1.5 billion. Many new processing tech nologies were adopted. These include processes such as freeze-drying; continuous mixing techniques; and controlled atmosphere storage. 1957 '58 '59 '60 '61 '62 '63 '64 '65 '66* * EH/.IUT£0. U.S. DEP.I.RTI'.EHT OF CO.W.,ERC £ : Sf CUR/TIES & EXCH AHCE CO.W,./SJ/0 /'i. A DECADE OF GROWTH: 42 FOOD PRODUCTS CIVILIAN CONSUMPTION, 1966 F igure l. Scope of the food and beverage market. fronnpolaloprodllt ll ~·821+67 9t ~ +168 '1; +134 '1; tbe decade ending with 1966, the nation's food and +120'1; beverage market grew from $74 billion to $105 billion at the retail level, and from $48 billion to $77 billion at the manufacturer's price level (Figure 1). The $105 billion includes the bill for services of PERCEN T CHANGE FROM + 47 ~ 1954 -1956 AVERAGE about 300,000 retail food stores, approximately 13,000 +45 '1; +42 \ +37'1; food manufacturing plants with 20 or more employ +34'1; +34 '1. ! NOr£, P£RC £HT CN,tNt;;£ FOR HOH·C"-LORI C ees, and a large portion of the 3.2 million farms. +32 '1; Slt££t£HERS CO ,. PUT£0 FRO .. IU1. THE FIRST YE ,& R FOR WHICH PROOU C TIOH O,&TA +30~ >t£RE COilP/L £0 ANO PUI'JLISHEO .J , Food processors and distributors alone employ about +21 '1; +25 '4 3 million persons. +H 'J; +14 '4 +247. A variety of dynamic movements have been and +2 17. are at work in the food processing industry (17). These include a substantial decline in the number fronn li1h Fl uidwholt '"m ~ U . S . populolion+I9 'X, Yt gt1Qbl n , uudlruh : of companies involved in food manufacturing general (onntd ci llusjuiu Whtolllour ly; an increase in concentration in the food manu (oflu , ngulor Ho n-tillu1 l1uil , uud ln 1h facturing industry; a substantial increase in the con for~ Bulltr glomerate nature of leading firms in the industry; a (i llullruil.uudlruh sizable increase in the number of large acquisitions by the larger food processors; and substantial in- F igure 3. lew product consumption, 1966. mation mation or or planning planning mark e ting ting programs . . f oo d d are are ex p ec t e d d to to grow grow a a littl e e more more rapidl y y th an an tion tion whether whether th e e industr y y is is seeking seeking r esea r c h h infor demand demand for for food food products. products. Dom es tic tic markets markets for for h e lp lp insure insure that that e ff or ts ts a r e e aimed aimed in in th e e right right dir ec co nsum e r r bu yi ng ng p owe r r are are major major d e t e rmin an ts ts of of t o o deal deal with with probl e m s s in in th e ir ir e ntir e t y. y. Thi s s will will In In the the United United Stat es, es, increases increases in in popul a tion tion and and tiop tiop and and in in d eve lopin g g mod e rn rn ana l y tical tical t ec hniqu es es (2). (2). n ew ew m ea ns ns of of proc ess ing ing a nd nd co mmuni ca ting ting informa seve r a l l proc esses esses h ave ave reached reached the the pilot pilot plant plant stage stage t e rs rs l en d d th e ms e lv es es t o o us e e in in mobilizing mobilizing po we rful rful see d d pr o t e ins ins hav e e r eceive d d intensified intensified study study and and si mul a tion tion of of segments segments of of th e e food food industr y. y. Compu ce ntrat es, es, p e trol e um um h yd rocarbons , , and and plant plant and and oil b e e us e d d for for proc ess ess co ntrol , , ingr e di e nt nt bl e nding nding and and sources sources a r e e sought . . Sourc e s s such such as as fish fish prot e in in con th e e normal normal operation operation . of of a a busin ess, ess, computers computers will will tein. tein. · vvays vvays to to ex t e nd nd both both a nim a l l and and plant plant prot e in in lif e e in in man y y food food co mpani es. es. In In addition addition to to us e e in in is is an an adequate adequate supp l y y of of lo w - cos t, t, high-quality high-quality pro Applications Applications of of co mput ers ers will will b e a a e futur e e way way of of long-t e rm rm so luti ons. ons. On e e of of th e e most most pr es sing sing n ee ds ds e d d us e e of of pa c kaging kaging and and pr e p ac k ag ing ing m e thods. thods. Hopefully, Hopefully, r esearc h h and and e du catio n n w ill ill provide provide th e e co ntrol ntrol of of sanitation sanitation a nd nd cleaning cleaning cycles; cycles; and and ex pand food food to to s ust a in in lif e e w ith o ut ut hun ger." ger." ing ing us e e of of sequences sequences of of o p e ration a s nd nd progr am m ed ed w h e th e r r th e e swe llin g g r a nk s s of of m a nkind nkind ca n n produc nou e e g h h th em; em; w id es pr ea d d "T u h se se e e of of greates a utom t t s in a t g e l d d e e pro c hall cesses cesses e ng e e the the includ wo rld rld faces faces today today is is can can b e e cl e aned aned and and san iti zed zed without without dis assem blin g g Secretary Secretary Freeman Freeman h as as said: said: cess ing ing e quipment quipment in in order order that that eq uipm e nt nt a nd nd plant plant of of 6 6 billion billion b y y th e e year year 2000. 2000. modification modification of of th e e d esig n n a nd nd co nstruction nstruction of of pr o 3 3 billion billion now now a nd nd proj ec tions tions indi ca t e e th e e possibili ty ty ; ; ods; ods; an an incr ease d d us e e of of th e e cl lation lation ea n-in-plac to to r eac e e h h id a a ea ea billion billion with with p eo pl e . . Th e r e e are are mor e e than than tinuing tinuing c hang e e from from b a t ch ch to to world co ntinuous ntinuous . . It It took took flow flow almost almost m e th- until until 1900 1900 for for th e e world world popu Impr ove m e nts nts foreseen foreseen includ probl e: e: e m m a a of of rapid rapid m ee ting ting and and th con e e nutritional nutritional needs needs of of a a hungr y y eve r . . sized. sized. Figur e 4 4 e d e pi c ts ts a a part part of of th e e burg eo ning ning easy easy t o o serve serve produ c ts ts w ill ill b pr e e eca mor rious rious e e attracti state state ve ve o f f th th e e a n n food food supply supply must must b e e mph a w ill ill co ntinu e e at at a a f as p t ace ace since since easy easy to to pr e p a r e, e, tion a l l fronts. fronts. At At th e e risk risk of of rh e tori ca l l ove rkill-th e e n ew ew co nsum e r r produ c ts. ts. Food Food in c r e produ ased ased c e d t mph eve as lopm i o s b n e nt nt o th th dom es ti a c nd nd int e rna t ec hnolog y . . New New pro cesses cesses has has will will food food find find b ee e>.:pression e>.:pression n n so so w id e in in l y y r ecog niz ed ed as as deserving deserving of of ee ring ring prin c ipl es es vvill vvill co ntribut production production e e to to the the n ew ew a nd nd processin food food g g proc ess ing ing industri es. es. Never Never knowl is is a a e s dg ignifi e e combined combined can t t for ce ce with with that that mod confronts confronts e rn rn chemical chemical the the agriculh1ral agriculh1ral e ngin plications plications of of chemica l , , ph y sical sical Th e e and and growing growing bacteriological bacteriological demand demand for for an an adequate adequate food food supply supply biological biological sciences sciences a nd nd e ngin ee ring ring d eve lopm en t. t. Ap FooD FooD D EMAi'\'D EMAi'\'D FOR FOR manufacturing manufacturing will will r e fl ec t t th e e co nt e mporary mporary l eve l l of of mark e ts. ts. Futur e e advances advances in in food food proc e ssing ssing and and a nd nd marketing marketing of of nutri e nt nt l a b e ll ed ed food food produ c ts. ts. in in growth growth of of larg e r r plants plants and and l e ss ss isolation isolation of of local local a a computer - con troll e d d system system of of specification specification of of foods foods co upl e d d with with n ew ew pro cess ing ing t ec hnolog y y has has r e sult e d d ing ing of of f a rm rm a nd nd food food pr o ducts ducts This This points points (8). (8). tow a rd rd di s t a nc e e h a uling uling b y y trucks. trucks. Improv e d d transportation transportation t a blish e d d at at th e e basis basis for for production , , buying, buying, and and sell tion tion b e tw ee n n cities cities and and ha ve ve l e d d to to increased increased long It It has has b ee n n suggested suggested th a t t nuh'ition nuh'ition should should b e e es Modern Modern highwa ys ys hav e e impr ove d d tru c k k transport a niqu es es are are n ee ded. ded. F i gure gure 4 . . popu l at i on on g r owt h . . \~ T o rld rld k e ting. ting. More More e ff ec tiv e e produ c d t eve l opment opment t ec h fail fail or or do do not not r eac h h ex p e ct e l d eve l s s of of profitable profitable mar *rROJECTEO *rROJECTEO FIIO.W FIIO.W I UO , , 1960* 1960* some some it e ms , , 3 3 out out of of 4 4 n ew ew products products develop e d d e ith e r r YEAR YEAR 19oo: 19oo: high high prot e in in foods. foods. D es pit e e th a e ppar e nt nt success success of of 1500 1500 1 1 500 500 1000 1000 : 2000 2000 ' ' ' 0 0 '' '' consumer consumer pr e f e r e n ce ce for for co nv e ni e nt , , low-calori e, e, a nd nd iJ iJ .,~ tt tt Patt e rns " " in in th e e food food industries industries docum e nt s s s trong trong (10) , , i n g's g's " Fourth Fourth Bi e nnu a R l ev i ew ew of of Ten Ten Y ea r r Growth Growth 2 2 Figur e e 3, 3, tak e n n fr Food Food o m m Pm cessing cessing and and Ma · rk et 3 3 flak es. es. 4 4 par e d d ca k e e mix es, es, n o n-fat n-fat dri e d d milk milk and and potato potato concentrated concentrated juic e s , , froz 5 5 e n n fruits fruits and and vege tabl es, es, pr e that that hav e e becom e e important important in in r ece nt nt ye ars ars are are froz e n n 6 6 tions tions of of new new products products and and n ew ew us es es for for food food products products PERSONS PERSONS l. l. 81 81 by by produ c t s s n ew ew within within th e e past past 10 10 yea rs. rs. Illustra WORLD WORLD POPULATION POPULATION GROWTH GROWTH to to hav e e one -h alf alf or or mor e e of of th e ir ir sales sales r e pr ese nt e d d TWENTY TWENTY CENTURIES CENTURIES OF OF food food firms. firms. It It i s s not not uncommon uncommon for for major major food food firms firms ew ew products products offer offer important important sources sources of of profit profit for for 1 1 103 103 FooD FooD INDuSTR Y Y D EVEL OPME NTS NTS 104 Foon I musTRY DEvELOPMENTS population. Consum er d emand is influenced by in on low intakes of essential nutrients and of the re come and consumer preference for food. Rising in lation of nutrition to physical and mental develop comes have had more impact than growth of popu ment. A strong interest in health and diet will con lation on the American food industry. Demand for tinue. There is increasing concern with factors in services incorporated in or associated with processed foods which influence appetite and induce or corl: foods has increased more than demand for raw food dition deficiency or toxic states. materials. A decline in the significance of price in iVIor timer (15) has stated: determining consumers' purchases has occurred. The "I foresee a time when we will be catering to a society fact that an increasing number of women hold jobs that will be much more calorie conscious; one in which outside the home portends an ever increasing demand foods will prevent rather than combat obesity and other forms of mahmtrition for high-quality, time-saving con v e n i e n c e foods. ." In the "far-out" view of how foods vvill be marketed Housewives are happy to be freed from peeling, and consumed, it is probable that the housewife will washing, cleaning, mixing, and preparing food 3 times be shopping in a supermarket quite different from a day. Howevn, a successful product must have today. She will likely be riding on a moving high quality, taste, nutritive value, and convenience side walk, selecting items to meet their high standards. from the shelves by e lectronic control and almost instantly going through checkout Expanding and affluent populations have enhanced and delivery. the demand for greater quantities of more highly pro cessed fo od products. Per capita consumption, in RESEARCH Al\D DEVELOPMENT the United States, of a basic staple such as potatoes illustrates this trend. In 1950 11.2% of potatoes con Competition and change have characterized man's sumed was processed; in 1966, 38.4% was processed. forward progress for centuries. Competition finds Industry members predict that over one-half of the expression through research and development. Re potato crop will be utilized in processed form, thus search produces information. Application of that continuing the shift toward more processed items. information yields new and improved products. Pro American consumers can eat a different meat prod gress and economic growth can be accomplished only uct every day of the year, and they want even more on the foundation of research and innovation. variety. Data on food consumption per capita re Advances achieved through research make it pos veal changes in consumption patterns-more meat, sible for man to enjoy a great abundance of high more poultry a nd less cereal products. quality food. There are few items in today's super D espite an upgrading of the diet, food expenditures market that have not been improved through re relative to income have d :! clined. Income spent for search. 1 ew processes and new food products occupy food dropped to 18.2% in 1966. a tremendously important place in this era of in Eating habits are changing. More people are eat novation. Research also provides a useful base of ing out. From 1955 to 1965, meals and beverages fundamental information which serves as a spring consumed outside the home increased b y 50%. A close board for innovation in foods. look at the composition of the diet indicates a r e A strong research program is dependent upon a duction in calorie intake as well as a shift in com constant stream of new and stimulating ideas . If the position. Furthermore, sources of protein are chang objective is new and better food products, then idea ing. birth control should not b e practiced. The food pro A survey by Pmgressive Grocer indicated that the cessing industry finds it necessary to invest heavily majority of consumers would not be willing to accept in product r esearch and development. A tremendous reductions in shopping services or convenience foods amount of resources is devoted t o new product de in order to obtain lower food prices . A buying popu velopment by food manufacturing c.ompanies today. lation that on the average is younger, better educated, Funds allocated to research and development by the mobile, and more affluent will generate changes in food and beverage industries more than doubled in relative prices. This will further modify diets. the past 10 years. Figure 5 shows the funds rose from Technology produces more than physical change. $74 million in 1957 to close to $160 million in 1966. It brings a bout farreaching alterations in our food In addition to industry research and development supply, food habits, and tastes. Changes in the qual efforts, food scientists in the State agricultural ex ity and character of foods are occurring rapidly. periment stations of the Land-Grant Universities and Clausi (9) believes that the consumer of tomorro·w is in the laboratories of the D epartment of Agriculture going to accept fabricated foods, a nd will be experi contribute significantly to the improvement of food ment-minded enough to embrace new ideas if they products and processes. · Although directed less to satisfy the need. Study of human population will product development, this research provides basic in lead to better understanding of the state of health formation about the properties of agricultural com- t es ting ting th e · · p eac h , , s trawb e rr y, y, and and blu e b e rr y y p e ll e t s s n ee d e d d in in rh e olog y, y, in s trum e ntation , , and and fl a vor . . c ee, ee, off potato e s s and and milk milk S eve r a l l fo o d d firms firms a r e e n o w w p e tit e e stimulating stimulating prop e rti e s s gr ea t e r r knowl e d ge ge is is ve ni e n ce ce in in fruit fruit that that s h e e e njo ys ys in in s u c h h pr o du c ts ts a s s p eo pl e e t o o ea t. t. To To o bt a in in pr o p e r r gustati ve ve a nd nd a p pr o vid e e th e e h o m e m a k e r r w ith ith th e e sa m e e " inst a nt" nt" co n fr ac ti o ns ns to to build build n ew ew f oo d s s whi c h h ar e e pl ea sin g g f o r r t> rth rth Carolina Carolina st a ti o f n oo d d sc i e ntist s. s. Th e s e e p e ll e t s s o m f o l ec ul e s , , p o wd e rs , , f a t , , ca rb o h y drat a e nd nd pr o t e in in dr y ing ing c rush e d d fruit fruit in in p e ll e t t form form d eve l o p e b d y y is is lik e l y y that that th e e futur It It e e will will s ee ee mor e e ex pl o it a t io n n co m e e ava il a bl a e s s th e e r e sult sult o f f a a pro ce ss ss o f f fr eeze m a k e e b e tt e r r fo o ds ds m o r e e eco n o mi ca ll y. y. l l •• •• ew ew " instant instant fruit " " co n s um e r r produ c ts ts h a v e e b e ' ' ri ce ce and and ry e e e off r r fun c ti o n a l l prop e rti es es th a t t ca h n e lp lp ca pa c it y . . Hi g h h pr o t e in in fr ac tion o s bt a in e d d fr o m m c orn , , s o ya, ya, o a t s , , found found to to gi ve ve a n n exce ll e nt nt e stimat e e of of its its e mulsif y in g g fla v or or and and a a a sanit r y y qualit y y to to m ee t t pr o du c n t ee ds . . sions. sions. Th c e ollag e c n o nt e nt nt of of poultr y y m e at at w as as manuf ac tur e rs rs ma s y p ec if y y t ex tur e, e, siz e, e, shap e c , o l o r , , l a g e n n c ont e nt nt a nd nd us e t d o o pr e p a r e e basic basic m e at at e mul u c t t d e v e lopm e nt nt eas i e r r hav e e b ee d n e v e l o p e d . . Food Food r oos t e r a s nd nd turk eys . . P a rt s s we r a e n a l yze d d for for co l In g r e di e nts nts w ith ith built-in built-in prop e rti es es which which m a d e e pr o d m e at at btain o e d d from from th e e va rious rious p a rts rts of of fowl , , fr ye r c h e mi ca l l prop e rti e s s o b f a si a c gri c ultural ultural c ommoditi e s . . sc i e ntist s s to to in ve stig a t e e th e e mul s if y ing ing prop e rti es es o f f R e s ea rch rch pro v id es es inf o rm a ti o n n o n n th e e ph y si ca l l a nd nd ve l o pm e nt nt of of poultr y y pr o du c t s s h as as l e ad ad Co rn e ll ll t o o $ 600 600 milli o n n in in 196 4. 4. Int e r e st st furth e r r pr ocess in g g of of poultr a y in in nd nd d e o p f o tato tato chips chips r oc k e t e d d fr o m m $ 1 4 7 7 milli o n n in in 1 94 6 6 k ey ey i s s n ow ow furth e r r pro cesse d. d. p o pul a ti o n n gro w th th a nd nd f oo d d sa l es es in in g e n e r a l. l. S a l es es th v e olum e e is is n e ar ar 750 750 milli o n n lb . . O ve r r 20 % % of of tur in in th e e Unit e d d Stat es es h ave , , sin ce ce 19 4 5 , , ex c ee d e b d o th th poultr y y w e nt nt into into fwth e r r pro ce ss e d d produ c ts . . Tod ay ay i i wif e e or or b y y th e e institutional institutional kit c h e n. n. Snack Snack f oo d d sal e s s a a d e cad e e ago , , s a c ant ant 1 1 million million lb lb of of r e ad y o -t - c ook ook m e al s c s an an b e e r e adi e d d in in a a f e v v v m o m e nt s s b y y th e e hous e a n n eve r r incr e asing asing arra o y p f o ultr y y produ c ts. ts. Onl y y c.. dditi o nal nal n e w w pr o du c t s a s r e e n ee d e d d in in s uch uch f o rm rm that that du c d t e v e lopm e nt nt ha ve ve m a d e e it it po s sibl e e to to pr ov id e e D e e e spit th e e r e s ea r c h h e ff o rt rt and and su cces m s e ntion e d , , R ece nt nt d e v e lopm e nt s s in in fo o d d e ngin ee ring ring and and pr o pr o du c t. t. N Ew Ew PROD UC T S S f o rmi ty ty a nd nd st a bilit y y of of fl avo r r a r e e important important i n n th e e e sp ec i a ll y y us e ful ful in in th ose ose inst a n ces ces in in w hi c h h uni s o ur ces . . u c r t e h y dr a t e r s ea dil a y nd nd r e tain s s goo d d fl av or. or. It It i s s Stat e e ag ri c ultur a l l ex p e rim e nt nt s t a ti o n n a nd nd D e partm e nt nt r e duc e b d y y st e am am tr ea bn e nt s . . Th e e fr eez e -dri e d d pr o d of of acc omplishm e nts nts h a v e e b ee n n dr a wn wn larg e l y y fr o m m di ce p d e pp e r s s in in j a rs rs or or c an s . . Mi c robi a l l c ounts ounts a r e e duct duct food food r e s e ar c h . . Ho we v e r , , th e e following following ex ampl es es to to inactivat e e enz y m e s , , fr eeze -dr y ing , , and and p ac king king th e e Oth e r r Gov e rnm e nt nt a nd nd priv a t e e ag e nci e s s als o o co n frut e s ce n Th s). s). e e pr o c e s s s co nsists nsists of of st ea m m tr e atm e nt nt tion s s and and 256 256 f o r r th e e D e partm e nt nt in in 1966 . . c e ss full y y fr eeze - dri e d d swee p t e pp e rs rs ( Cap s i c um um pri se d d o f f 396 396 f o r r St a t a e gri c ultural ultural e xp e rim e nt nt s t a F o od od s c i e ntists ntists at at th e e Pu e rt o o Rico Rico st a tion tion hav s e u c e mplo ye d a a d t o tal tal o 6 f 4 s 2 c i e ntifi c c ye man- ars c , om pr o du c ts ts mad e e fr o m m ve g e t a bl e e pr o t e ins . . s tud y y ( ( indi ca 4) 4) t e s s th a r t esea rch rch o n n fo o d d probl e m s s pot e nti a l l f o r r in in th e e pr o du c ti o n n o f f u s simul ~ ~ a t e m d ea t t m o diti es es and and e ngin ee rin g g unit unit op e rations . . A A r ece nt nt fr o m m g l a ndl e s s s co tt o n see d d indi ca t e e th a t t it it m ay ay h ave ave f oo d . . Ch a ra c t e risti c s s o f f th e e co tt o ns ee d d fl o ur ur m a d e e m ay ay ex p a nd nd th e e us o e f f co tt o n see d d prot e in in f o r r hum a n n du s tr y. y. fr o m m g l a ndl e s s s cottons ee b d y y T ex a s s s t a tion tion r ese ar c h e r s s Fi g ur e e 5 . . F und s s for for r esea r c h h a nd nd d e ve l o pm e nt , , fo o d d in with with w at e r , , and and drum drum drying . . A A whit e e flour flour mad e e int o o full-fat full-fat pr e c oo k e d d flak es es b y y grinding , , h e atin g g TIO...,.lL TIO...,.lL SOURCE: SOURCE: HA HA JCIEHC£ JCIEHC£ lfU lfU ·U ·U FOUHO T/OH ~ ~ . . BY BY £STIHA £STIHA TES TES loiCCRAlf·HILL loiCCRAlf·HILL T. T. ECOHOHICS ECOHOHICS OEP OEP * EJTI.O UT £0. £0. C a r o lina lina f o od od s c i e nti s ts , , in v ol ve s s co n ve rting rting p e anut s s * * 1957 1957 '58 '58 59 59 ' 60 60 61 61 62 62 63 63 64 64 65 65 ' 66 66 m a n n co n s umpti o n. n. A A pro cess , , d eve lop e b d y y S o uth uth pr ocess in g g pl a nt nt pr o t e in s s int s o uit a bl e e f o rm s s f o r r hu h as as s timulat e d d th e e se ar c f h o r r l ow ow co st st m e thod s s f o r r Short Short suppl o y f f pr o t e in in in in so m a e r eas eas of of th e e wo rld rld w ith ith a a s mall mall amount amount o f f dr y y milk milk solids. solids. th a t t hav e e b ee l n ye ye c o ok e d , , pur p ~e ee l e d d , a , , , nd nd mi xe d d scie nti s t s. s. Th e e roll roll ca b n e e mad e e from from sw ee t t pot a t oes oes as as a a roll roll has has b ee d n eve lop e d d b y y G e orgia orgia st a tion tion food food . 40 40 nnd nnd c o ng e al s s in in th e e c an an s o o th a t t it it ca b n e e r e m o v e d d ' 5 7 7 A A n e s w wee p t o tat o o pr o du c t t th a t t is is c ann e d d hot hot FOOD FOOD AND AND BEVERAGE BEVERAGE COMPANIES COMPANIES o th e r r pr o du c t s. s. FUNDS FUNDS FOR FOR RESEARCH RESEARCH AND AND DEVELOPMENT, DEVELOPMENT, in in pr e p a r e d d mi xes xes f o r r c ak es, es, p a n ca k es , , muffin s, s, a nd nd 10 5 5 FooD FooD I N D UST R Y Y D EVEL o P :. viENTS viENTS 106 FooD I NDUSTRY DEVELOPMENTS PROCESS D EVELOPMENT grinding the fruit and wrapping the pulp in open weave cloths to form "cheeses" which are stacked Methods of handling and processing foods change between the platens of a screw or hydraulic press. in response to modifications in production practices; To replace this "batch process," New York food, re harvesting procedures, including mechanical harvest searchers have developed a continuous screw press ing methods; processing, packaging and handling; for making apple juice. Use of the continuous press storage and distribution. Furthermore, processing, makes it possible to maintain a uniform flow of juice handling and distribution procedures are frequently and requires much less labor. Principles developed modified to conform to markets and to variation in will be useful in design and . operation of large con consumer habits and preferences. New processes tinuous presses. emerge from the laboratories and pilot plants of food D evelopment of a fluidized-bed technique that re and allied manufacturers, research agencies of Govern duces time of freeze-drying meats and vegetables to ment, university and private firms, and firms outside 3 to 5 hr at costs of 3.3 to 4.3¢ per lb of water re the United States. moved has been reported (22). In a new Danish During the past 20 years , the food processing and freeze-dryer, liquids are spray-frozen in cold air in manufacturing industry has become increasingly me sec. Then particles are dried in a rotating drum that chanized. Much of the food is now mass-produced agitates the product bed. Microwave experiments by continuous methods and the speed of production have indicated that mold spores in unwrapped sliced and distribution has been increased. bread have been killed by heating to 150-160 F with Many important developments are occurring in no effect on product. Aseptic processing and pack- ' food processing methods as advanced processing tech aging has taken another step forvvard with the suc niques are being perfected and applied. v'\Tithin the cessful cold packaging of single strength orange past decade, a large body of scientific knowledge per juice. taining - to such radiation processes as sterilization, Reverse osmosis is being developed as a new way pasteurization, disinfection, sprout inhibition, and to remove water from a liquid product without use product improvement has accrued. There are prob of heat. It is adaptable to liquids which have a low lems related to reduction and control of undesirable temperature sensitivity. Some problems exist. The side reactions, methods for achieving dose reduction, right membrane must be used on dissimilar liquids and wholesomeness which must be solved. Never and proper sanitation procedures are important. theless, the preservation of food by ionizing radiation Advances in other processes and unit operations are is fast approaching commercialization and will likely finding wider use. Cryogenics, ultrasonics, mem take its place among the acceptable techniques for brane filtration, larger-scale electro-dialysis, and food preservation (11 , 21). Fo?d irradiation pro microwave and infrared heating are examples. cesses will find major uses where their unique fea Some new processes will have implications for sani tures will fulfill needs not satisfied by other process tation and pollution control. US:OA's process for ing techniques. In cooperation with the Atomic cleaning and reusing the brine used in processing Energy Commission, the USDA has just begun work olives will help reduce stream pollution. In the on the world's first free-flowing bulk grain irradiator process liquids are passed through a column of at Savannah, Georgia. activated carbon to remove the contaminants and Confronted with the problem of how to cull bad make brine reusable. Recycling saves water and black walnuts from' good ones without cracking them chemicals and prevents stream pollution. open, Missouri station scientists used theoretical con \Vater usage and management in potato processing cepts to design a workable machine with a computer. plant operations has been shldied by Maine food The walnut sorting machine ·was designed after de scientists (12). Factors found to affect water use termining many of the physical characteristics of the and reuse were volume of raw materials processed whole and cracked nuts. The multi-million dollar per clay; conditions of raw materials at time of pro / black walnut indush-y will welcome the big saving cessing; loadings of total suspended solids; micro in tedious hand labor required to separate bad nut biological populations in effluent waters from various meats from good ones. The machine also saves the processing steps; and wide variations in processing cost of handling and cracking bad nuts. procedures within individual plants. Recent research at Oklahoma State University, co Instrumentation and control methods are develop operative with USDA, has shown that ham can b e ing rapidly. Chemical and rheological methods of satisfactorily processed within 15 hr from time of analysis of foods have in many instances been adapted slaughter. The shorter processing tin1e was accomp to continuous in-line techniques which give rapid lished by eliminating the 24 hr chill treatment. results. A system of onstream color conh·ol for cran For centuries apple juice has b een prepared by berry juice has been devised. A device which mea- s ponsibl e e for for th e e widely widely consumer consumer varying varying p e units units rsonal rsonal a nd nd t as ma t es es y y in in also also involv e e som e e m e asur e e an an aiel aiel has has to to mark b ee r n e ting ting e port and and e d d impli that that It It e glutathione glutathione s s packaging packaging ma in in y y small small b e e r e Pr e pa c kaging kaging is is also also in c r ea tail sing. sing. e d d mechanism mechanism It It is is consider of of ac e d d tion tion and and int e raction raction of of fl avo r s. s. style style t ec hniqu co nstruction nstruction es, es, ma y y l ea d d to to an an und e rstanding rstanding (3 (3 of of ) . . th e e d e · a vailable vailable of of th ese ese in in compounds, compounds, most most co nv en cou ti o pl n a e l l d d ca with with rton , , mol tr ay, ay, ec ular ular and and sl biolog eeve eeve y y n uct uct es s s to to of of b quinin e e complet e e s ulfat e l y y e, e, vis oxalic oxalic ibl e. e. ac Th id id e e and and n ew ew caffein mat e e. e. rial rial Us i s s e e lation lation R es ults ults and and indi are are ca t t o e tall d d that that y y tr a ribonucl nsp a r e nt e e , otid nabling nabling es es s uppr th ess ess e e pr bitt o d e r ) ) .. .. ing ing bitt cartons. cartons. e rn ess -suppr Th ey ey es a sion sion r e e mad e ff e e ec of of ts ts a a vinyl vinyl of of th plastic plastic ese ese com formu pounds. pounds. I I dustri ri e d d es es out out are are b y y construct C a lifornia lifornia e d d as as food food one-piece one-piece sci e ntists ntists boxboard boxboard to to ch e ck ck fold th e e r e ca port l l inv e d es . . tigations tigations " Show- o using using ff " " ca pair rtons rtons - comparisons comparisons mad e e by by Finn Finn were were car In ribonucleotid es es as as flavor flavor " pot Fulfillm e nti a tors e nt nt " of of . . Ps this this yc hoph r esea ys rch rch i goal goal has has r ece ntly ntly b ee n n par man e nt nt y y plastic plastic possibiliti folding folding es. es. ca Th rton rton e r e e for for is is int more more e r es t t than than in in th 20 20 e e use use yea rs. rs. of of 5' has has effec b ee n n t t ( ( s) s) und of of e rwa other other y y on on age th nts nts e e d eve on on lopm that that e nt nt system system of of a a open open tran s up up e ven ven when when us e d d in in small small application application quantities , , of of exagge plasti rat cs cs e e t o o th h ea e e t-st e riliz e d d food s. s. Work Work pounds pounds Th ere ere which which ex ists ists a a act act n ee on on d d for for th e e mor s e ns e e o ex r y y t e m nsiv ec hani e e studies studies sms sms and on on , , Fl avor avor pot e ntiators ntiators a nd nd fla vo r r e nhancers, nhancers, com t o o doubl e e in in a a f e w w years. years. th can can e e flavor flavor b e e ea t e of of n- n a a r e e tur u a se l l d d foods foods on on food food will will a occur. occur. nd nd th ey ey ex p ec t t thi s s th a t t incr ease d d us e e of of fl avo a r r bout bout concentrates concentrates 35 35 million million to to lb lb e nh of of a e nc dibl e e e e coa tings-pa c kag e s s th a t t possibl e e d eve lopm e nt nt of of a a n " packag e w w flavors e" e" upon upon . . It It contact. contact. is is lik e l Economists Economists y y say say that that toda y y co tton scopy scopy see d d contribute contribute oil oil which , , to to wh knowl e n n sprayed sprayed e dg e e of of on on flavor flavor a a food a , , nd nd forms forms mak e e ; ; e rs rs ques hav , , such such e e d eve as as l op gas gas e d d c hromatograph a a t a st e l es s , , colorless colorless y y and and mass mass fat fat sp from from e ctro flavors flavors Unit e d d is is Stat accumul e D s e p a a ting. ting. rtm e nt nt Newer Newer of of Agricultur analytical analytical e e r esea t e chni rch b e ing ing d eve lop e d . . Gr ea t e r r knowl e dg e e of of natur a l l food food t o o 12 12 da y s . . B e tt e r r and and mor e e natural natural tasting tasting food food fla vo rs rs are are in in th e e film film pr e par a ti o n n 10 10 did did not not spoil spoil until until after after s tudi e s s a t 3 3 t C C with with rib- eye eye steaks, steaks, sampl es es dipp e d d not not ea t e n. n. syrup syrup Stated Stated solids, solids, simply and and , , if if ca th lcium lcium e e fl avo propi r r of of o nat a a e food food . . In In is is comparative comparative poor poor it it is is e mphasis mphasis on on th e e fl avo r r quality quality i s s pr e p a r of of e d d th from from e ir ir produ sodium sodium c t. t. a lgin a t e, e, c r ys t a llin e e corn corn quality quality aspects aspects of of food. food. Food Food growth processors processors , , moistur e e pl loss ace ace , , great great a nd nd pigm e nt nt loss . . Th e e film film only only to to purity purity and and s a f e t y y film film among among for for the the packaging packaging list list of of d e sirable sirable meat meat that that minimiz es es ba c t e rial rial futur e e foods. foods. S e nsory nsory prop e rti Illinois Illinois es es of of foods foods food food stand stand scientists scientists second second hav e e d eve loped loped an an e dibl e e tr important important e ated ated steel steel and and to to will will blu e . . hav e a a e profound profound impact impact on on th e e It It is is obvious obvious that that flavor flavor ( ( s) s) and and flavor flavor r esea rch rch ar e e a a va ri e ty ty of of finish es es from from th e e color color of of bright bright un c hromic hromic oxide oxide Th e e material material of of 4 4 ( to to can can 6 ). ). 14 14 b e e years years produc of of e age. age. d d in in that that food food habits habits are are mor e e tr or or e ated ated l ess ess to to fi xe produ d d in in ce ce th a a e e surfac p e riod riod e e film film containing containing h y drat e d d challenge. challenge. Anthropologist ve s s lopm and and e nt nt sociologists sociologists of of a a bla c kplat b e li eve eve e e that that h as as b ee n n c h e mi ca lly lly introduction introduction of of n e w w or or unfamiliar unfamiliar b e e f eas ibl e e foods foods in in th U e r e m nit a ins ins e d d Kingdom Kingdom a a as as a a r es ult ult of of d e foods. foods. Although Although t as t es es ar e e R e b ports ports ecom ing ing indicat int e e e rn th a tional a t t tinl , , ess ess steel steel cans cans ma y y soon soon ining ining th e e pref e r e n ces, ces, habits habits cessful, cessful, and and b choice choice e tt e r r packaging packaging of of parti c ul a mu r r s b t e e d eve lop e d. d. and and individuals individuals toward toward foods foods s ea rch rch and and for for the the b e tt factors factors e r r pro cesse d e t e rm d d food food quality quality is is to to b e e suc r ea ll y y known known about about what what b shapes shapes e e functional the the attitude attitude , , conv of of e ni groups groups e nt nt and and attractive. attractive. If If th e e fifth fifth food food of of choice choice a a sec sec in in to to man man attract attract are are th e e not not consumer y ve ll ll known. known. ' s s eye. eye. Littl It It must must e e is is sumption sumption patt e rns. rns. Th e e of of f ac th tors tors e e packag which which e. e. d Th e t e e e rmin ave rag e e e e package package gets gets only only on e aging aging a bilit mat y y of of e rials rials n ew ew and and food food b y y products products t y p e, e, d es affect affect ign ign and and futur co e e nstru food food c tion tion con a a pa Tr ckage ckage e nds nds is is in in d tast e t e e rmin s, s, habits e b d , , y y social social th e e natur customs customs e e of of or or th e e th e e pa avail c k to to appeal appeal to to co nsum ers. ers. Th e e prot ec tion tion offered offered b y y FL AVO RS RS At'\TD At'\TD T ASTES ASTES ing ing and and using using th e e food food it em em a nd nd m ay ay a lso lso be be d es ign ed ed Th ey ey provide provide co nv e ni e n ce ce in in buying , , h a ndling , , stor food food packag e e is is yet yet to to b e e d e signed. signed. Good Good pa c kag e s s pr o t ec t t and and displa y y th e e produ c t . . co logical logical hazards hazards must must b e e k e pt pt in in mind . . Th e e id ea l l co mpon e nts nts r eac t t with with th e e pa c kag e e contents. contents. To x i P ACKAGING ACKAGING uct uct n ee d d furth e r r study. study. Some Some packaging packaging mat e rial rial Int e raction raction ( ( s) s) b e tw ee n n th e e packag e e and and th e e prod pro ces s e s. s. ca tion tion of of food food pro cesses cesses and and l e ad ad to to e ntir e l y y n e vv vv of of safety safety in in th e e us e. e. crea t e d d in in th e e pa c kag e; e; th e e micro-clin1at e e and and limit search search s s d eve lopm en t s s will will ex t e nd nd th e e scop e e of of appli tional tional inform a tion tion is is needed needed r e garding garding th e e co ndition s s has has b ee n n us e t d o o d e t ec t t crac k e d d e ggs. ggs. Th e s e e r e of of pr e p a r a tion tion for for us e, e, i .e ., ., washing-peeling. washing-peeling. Addi s ur e s s egg egg shell shell fragility fragility b y y u se se of of b e ta-ra y y r e fl ec ti ons ons 107 107 Fooo Fooo INDUSTRY INDUSTRY D EVEL OP ME ME TS TS 108 Fooo I J\TDUSTRY D EvELOPMENTS food (1). Perhaps chemicals can be used to tem tation in the food industry. A by-product may be porarily c hange man's taste sensations. Research at a more imaginative use and understanding of fermen Florida State University indicates taste receptor cells tation and of desirable organisms; a better under react to all taste qualities-sweetness, sourness, bitter standing of anti-microbial agents and environment ness and saltiness-not particul ar cells to specific control. Already tightening of Federal regulations qualities (7). Chemical treatment of cells can alter regarding Salmonella control in egg products has re taste for a short period of time, possibly 30 min to sulted in a new process for stabilizing protein in .( . 1 hr. Data indicate that the individual taste receptor li quid egg white prior to pasteurization. The pH of I lives about 10 days, and chemical treatment thus, liquid egg white is adjusted with lactic acid and alu would not damage the taste receptors permanently. minum sulfate to permit pas'teurization to eliminate Developments in other ingredients such as bland Salmonella without adversely affecting whipping pro protein concentrates will increase the opportunity for perties. some "new" fl avors to be incorporated into them . A recent symposium (19) reviewed the implications These open enormous future possibilities for new with regard to microbial selection. \ t\Thile modern food formulations. processing, packaging and distribution methods have considerably lengthened the e ffective marketing life SANITATION of foods, spoilage patterns may have been altered and foods may be rendered more susceptible · to certain must keep p ace with the complex chan Sanitation organisms. Heat pasteurization, irradiation pasteuri ges that are occurring in production, processing, mar zation, and air drying may be expected t o alter the ' keting, and serving of foods. Vilith new develop microbial flora. Microbial selection may also occur ments, new problems occur. Continuing problems as a result of freeze-drying, storage or packaging. As with post-processing contamination have led to in traditional foods and processing procedures are modi programs to improve sanitary practice. Food tensive fied and expanded, the new products must b e care eases such as salmonellosis and staphyloco borne dis fully tested for safety and wholesomeness, for alter poisoning appear to be on the increase. ccal food ations in flora and for possible changes in spoilage Potentially harmful contaminants can enter the patterns. food chain in many ways. In addition to the patho ew methods for detection and control of mireD genic and spoilage microorganisms, a divers e group organisms of public health significance must be de of chemical contaminants may find their way into veloped. New ideas that will continually improve foods at various stages of their production. Safety existing methods for evaluating sanitation and the of additives and antibiotics must be determined. The effectiveness of sanitary programs are needed. presence of pesticide residues in food products has A new laboratory technique has been d eveloped been of considerable concern. In addition to pre by D epartment scientists that may cut 2 days from cautions designed to avoid contamination, consider the time required to test pasteurized, dried whole able e ffort has been d evoted to removal or reduction egg for Salmonella . Adaptation of an electronic par of residues through normal or modified processing ticle converter to counting microbial populations has procedures. proven to be a valuable research tool and shows Food plant sanitation is receivil1g increasing at promise as a rapid method for determining growth tention. The use of es tablished scientific principles of microbial populations in foods (16). and careful attenti6n in practice vvill render this sig A rapid test has been reported for determining nificant activity more effective. Study of the physi post-pasteurization contamination in market milk cal chemistry of plant sanitation will make the clean (14). Use of the test in 2 commercial operations in ing-in-place more e ffective and i11crease our under dicated an accuracy of more than 80% in predicting standing of detergency (5) . Sanitation problems in post-pasteurization contamination and shelf-life. The food vending machines have been r eviewed (13). 20 hr tests , as opposed to 6 to 7 days, permits product Water quality is important to th e food industry. evalu ation before sale. A replica-plating technique Factors influencing the taste a nd odor of water are has been developed to obtain a rapid quantitative under study. Information is sought on the specific estimation of the viable microbial flora on foods dur chemical, physical and environmental factors which ing storage. E xperiments on milk and milk products influence the acceptability of water and the sources disclosed the level and type of initial population and of undes.iJ·able tastes. The ultimate objective is con the rate and development of the various bacterial trol to enable the upgrading of water quality. types during storage. Treatment of the food with Control of bacteria in the nation's food supply heat or chemicals introduced a selective factor. Texas must improve. Facmg the realities of the Sa.lmonella researchers report that this information, coupled with problem will lead to an advance in the level of sani- knowledge of the biochemical characteristics of the Foon l NDUSTHY DEVELOPMENTS 109 species, may be used to predict shelf life, possible 2. Anon. 1967. Food protein from hydrocarbon reaches spoilage pattern and potential hazards to public pilot plant stage. Chem. Eng. News 45(2) :46. health. 3. Anon. 1967. New dimension in plastic packaging. Food Proc. Marketing. 36( 427) :67. Sterile tissue techniques are being used by re 4. Association of State Universities and Land-Crant Col searchers at the Ohio Agricultural Research and D e leges and U. S. Department of Agriculture. 1966. A na velopment Center to remove germ-free samples of tional program of research for agriculture. 272. pp. tissue from a carcass . This technique provides samp 5. Bourne, M. C. 1965. The physical chemistry of plant les that may be stored at room temperature for ex sanitation . Ann. Report. r. Y. State Mil k and Food Sani tended periods. These unprocessed samples provide ta rians. excellent control material for microbiological studies 6. Buck, J. 1967. Tin-free steel cans at last. Food Proc. to determine the microflora that affect the flavor and Marketing. 36( 427): 143. quality of meat. Leads to improving color retention, 7. Changing Taste Reactions. Canner/ Packer 136( 5 ) :55. flavor and shelf life of meats may be forthcoming. 8. Clithero, vV. A. 1967. "Nutrient economics"-A com D anger of mass contamination of the food supply ing day of reckoning in food processin g and marketing. Food gives urgency to development of basic knowledge in Technol. 21:957-958. microbiology. More information is needed regarding 9. Clausi, A. S. 1967. Conveni ence foods and our chang ing social patterns. Food Prod. D ev~ l. 1 ( 3): 21-23, 46-49. the growth of microorganisms. Microbiological as 10. Food Processing and Marketing. 1967. Fourth bien says are too tedious to permit adequate sampling in nual report on 10-year growth pattern s in the food processing the plant and too slow to prevent. contamin ated prod and marketing industries 1957-1966. ucts from entering disb·ibution channels before con ll. Golclblith, S. A. 1965. VVo rl d-wicl e status of the treat tamination has been confil'med. Knowledge needs ment of foods by ionizing energy. National Academy of to be strengthened with regard to growth characteris Science-Nati onal Research Council Publication No. 273. tics; occurrences in nature; factors affecting growth ; 12. Highlands, M. E., S. Al-Hakim , and J. M. Hogan. 1967. resistance of spores and toxins to heat, chemicals and \ Va ter conservation in potato processing. Maine Agr. Expt. other agents; characteristics of toxins produced; and Sta. Bull. 647. 10 pp. special methods for their detection in foods. 13. Hopper, S. H. 1966. Sanitation problems in foo d Much useful work needs to be done to discover vendin g machi nes. J. Milk Food Techno!. 29:372-373. the effect of minor ingredients on the microbial con 14. Maxcy, R. B. 1967. Rapid test for determining post dition of foods and effective sanitary control proce pasteurization contamination in market milk. Abst. Am . Dairy Sci. Assoc. !vf eeting. dures for food ingredients and food products. In 15. Mortimer, C. G. 1961. How the food industry m eets creased mechanization of the food processing industry the demands of the consumer. National Academy of Science leads to increased problems with foreign materials. National Research Council Publication No. 877. pp. 63-73. Inspection procedures must be developed to facilitate 16. fvfountney, G. J., and J. O'Malley. 1966. Statistical removal of foreign bodies. evaluation of electronic and plate co unts for estimating bac Foodborne illness for which causative organisms teri al populations. Appl. Microbial. 14 :845-849. are not determined constitute an important group of 17. National Commission on Food Marketin g. 1966. Food ; problems requiring further study. Methods must be from farm er to consumer. 203 pp. developed for the recovery of viruses from foods. 18. National Commission on Food Marketing. 1966. The structure of food manufacturing. Technical Study No. 8. 92 pp. ACK:--10\V L E DG1d£NT 19. Symposium. 1967. Microbial selection clu e to food The author gratefu ll y acknowledges the assistance of his processing. Food Tech.nol. 21:744. co ll eagues, Drs. E. N. Boyd and M. M. Rayman, in the 20. U. S. Department of Agriculture. 1967. Agriculture/ preparation of this paper. 2000. 72 pp. 21. U. S. Department of Commerce. 1965. Current status REFEHENCES and commercial prospects for radiation preservation of food. l. Anon. 1967. Every man to his glutathione. New ·.:m 2141. 174 pp. Scientists ( London ) 33( 505) :448. 22. U. S. Patent 3,329,942. (July 4, 1967). WHAT THE SANITARIAN SHOULD KNOW ABOUT STAPHYLOCOCCI AND SALMONELLAE IN NON-DAIRY PRODUCTS. I. STAPHYLOCOCCr FRANK L. BRYAN U. S. Depmtment of Health, Educat·ion , and V/ elf am; Public Health Service; .I . Bureau of Disease Prevention and Environmental Control; I National Commun·icable Disease Center; Atlanta, Georgia 30333 ABSTHACT S. a.uTeus requires several amino acids, thiamin, After a review of the nature of staphylococci and staphylo and nicotinic acid, for growth. It is facultative and coccal enterotoxins including data on survival of these organ hence grows very well under anaerobic conditions if isms under both natural and food processing conditions, the fermentable carbohydrates are present, but it grows epidemiolo gy of staphylococcal intoxications is discussed. The even better under aerobic conditions. These organ human nose is the main reservoir of Staphylococcll.s auretts. isms tolerate sodium chloride well, in fact, they grovv A number of circumstances must be fulfilled for foodborne vigorously in a 10% salt solution that would inhibit staphylococcal intoxications to occur; these include: a reser voir for the infectious agent, a mode of dissemination of the the growth of most bacteria. Under aerobic condi- ' organism, contamination of a food capable of supporting bac tions S. aumus has a water activity (a,,.) of 0.86 and terial growth, enough time at a temperature which pennits can grow in solutions containing salt in concentra bacterial multiplication, and ingestion of sufficient amounts tions as high as 22% ( w /v); the rate of growth is of staphylococcal enterotoxin by susceptible hosts. Control substantially reduced when the water activity is less measures must be based on these circumstances. Principles than 0.94 ( 10% salt solution), (23, 35). Staphylococci of control, therefore, include limitation of contamination, in also withstand drying at room temperatures and are hibition of growth, and destruction of the organism. Control of staphylococcal intoxication must be emphasized at places able to survive in dust. foods are prepared ( food processing plants, food-service estab McDade and Hall (25, 26) examined the effects of lishments, and homes) . temperature and relative humidity ( RH ) on the sur I vival of staphylococci on various surfaces. The organ NATURE OF STAPHYLOCOCCI isms were observed for a period of 7 days on glass, Staphylococci are spherical cells occurring singly, tile (asphalt, ceramic, rubber ), silk sutures, and polish in pairs, in tetrads, and in irregular clusters resembling ed stainless steel. These contaminated surfaces were bunches of grapes. These organisms are asporogen held at temperatures between 39.2 F and 98.6 F and ous, nonmotile, and Gram-positive. Colonies may ap at various relative humidities. In general, die-off pear white, yellow, or orange as a result of water was progressive as the temperahue increased and insoluble pigments. The species of concern to sani became more pronounced at 77 F, and die-off in tarians is Staphylococcus au.reus, pigmented and non creased at humidities toward the midrange (53-59% pigmented varieties. This species, distinguishable RH ), except at 39.2-42.8 F . Minimal die-off and from the other spe.s-;ies in the genus, S. epidennidis, even some growth occurred at 95 to 98% RH. The by its ability to ferment mannitol and to coagulate best survival was at ll and 33% RH. citra ted rabbit or human plasma (coagulase-positive), Food poisoning strains of S. aureus grow well in now includes organisms formerly known as Staphylo custard at temp eratures ranging from 44-114 F. coccus pyogenes, Staphylococcus albus, Micrococcus Slightly less active multiplication occurred in chicken pyogenes var. aureus and var. albus, and Staphylo a la king and in ham salad (1). S. aw·eus strains have coccus c·itTeus, as well as S. aureus. Coagulase-Posi also been reported to grow in chicken gravy at 50 F tive staphylococci produce a variety of toxins and but not at 41 F (16). enzymes, including a lethal toxin, dermonecrotoxin, The natural flora in chicken, turkey and beef pies, hemotoxins, leucocidins, fibrinolysin , hyaluronidase, and in raw crab meat may inhibit the growth of S. deoxyribonuclease, penicillinase, lipase, and entero a.ureus. At 68 and 99 F staphylococci multiply but toxin. are outnumbered by competitors. Among the genera or species that inhibit or outgrow S. a.ureus are Strep tococcus, Lactobac-illus, Micrococcus aurant'iacus, 'Presented, in part, at the 54th Annual Meeting of the Inter national Association of Milk, Food, and Environmental San i Achromobacter, Escherichia. coli, Bacillus cereus, tarians, Miami Beach, F lorida, August 14-17, 1967. Enterobacter, Pseudomo·nas, and Serratia (10, 15, 31, \i\THAT THE SANITARIAN S HOULD K NOW " .• 33, 36). The bacterial flora, staphylococcus popula EPIDEMIOLOGY tion, substrate, previous processing operations, and A person who has eaten food contaminated with temperature of incubation influence the outcome. sufficient quantities of enterotoxin will usually mani McCroan et al. (24) found only a few coagulase fest symptoms in 2 to 4 hr-although, in some in positive staphylococci in commercially prepared, stances, as little as 0$ hr and as many as 7 hr may wrapped sandwiches. 1 o significant increase in the elapse. The incubation period depends on the amount number of these organisms was observed after a of toxin consumed and the susceptibility of the host. period of room temperature storage. In the labor Onset of illness is rapid. Salivation is followed by atory, these investigators inoculated sandwiches with nausea, vomiting, retching, abdominal cramps and, staphylococci, and increased levels of the organism frequently diarrhea. Prostration, cramps, headache, were observed after 48 hr incubation at room tem sweating, and dehydration accompany severe attacks; p erature. Particularly high levels of growth were blood and mucus are sometimes seen in the stools found when the inoculation was made between the and vomitus, and there may be shock (subnormal ham and cheese as opposed to on the ham which was temperature and blood pressure). Reports on tem placed next to a mayonnaise spread. perature are inconsistent, but subnormal temperatures are frequently noted. Dolman ·(11 ) gives a classic Crisley et al. (7) and McKinley and Clarke (27) description of the intoxication. found that at room temperature synthetic cream fill ings support growth of S. au.reus. ·when only water The severity of staphylococcal intoxication has a was added to the filling, staphylococci did not in good inverse correlation with the incubation period crease in numbers, but they remained viable. At the and a direct correlation vvith the dose. Duration of interface between pie crust and cream filling, staphy illness is usually 1-3 days. Mortality is low, but there lococei grew profusely. \Vhen other nutrients were are some fatal cases on record (13, 28). added, the fillings readily supported staphylococcal Susceptibility to staphylococcal enterotoxin varies. growth. In England, Hobbs and Smith (19) studied Inges tion of as little as 0.5 ml of crude filtrate pro synthetic cream and found that fillings limited to duced vomiting in human volunteers, but as much as cooking fat, emulsifying agents, sugar, and salt (with 13 ml of the same filtrate produced no reaction in out protein ) did not support the growth of coagulase another volunteer (9 ). Several outbreaks are known positive staphylococci, Salmonella paratyphi B, or in which all persons at risk became ill. In epidemics E. coli. These organisms tended to die out it is difficult to determine relative susceptibility be in a few days. Synthetic cream with butter or mar cause patients eat varying amounts of the contamin garine (without milk, eggs, or sugar) supported the ated food, and the dish·ibution of toxin in the food growth of E. coli. and S. paratyphi B, although much may vary. Evaluation of incriminated foods usually better growth was observed after milk, eggs, or sugar discloses counts in excess of 500,000 staphylococci were added. per g (18). Counts, however, are not necessarily re liable measures of the toxicity of a food, because ; Some strains of staphylococci produce enterotoxin, inadequate chilling between serving ana sampling a substance capable of irritating the gastrointestinal can permit further multiplication. At room or at tract. Enterotoxin, an exotoxin, is a protein formed warm holding temperatures, organisms initially pre at the sudace of cells. Crude enterotoxin is thermo sent may multiply to large populations, or competitive stable and can be boiled for 30 min without des organisms may have multiplied and resh·icted the troying its ability to cause vomiting, but purified tox growth of staphylococci-even to the point where die ins have not shown as much heat resistance. At off occurred. Enterotoxin can maintain its potency least four antigenically distinct types of enterotoxin in a time-temperahu e situation that will desh·oy are known. Their class ification (A, B, c., C2, D ) is staphylococci; thus, foods that have a history of b eing based on their reactions with specific antibodies (5) . cooked or heat processed might have low or even Type A causes most outbreaks of food poisoning. negative staphylococcal counts but contain entero Type B is rarely involved in food poisoning but causes toxin. pseudomembranous enterocolitis. Types C and D According to current epidemiological information, have been defined only recently, and there is little the main reservoir of S. att.re·us is man. The principal information on their relative importance, although site of multiplication is the nose. Colonization of S. aureus in the nose begins in infancy, and within Type C has caused food poisoning on several oc the first 7-10 days of life as many as 90% of new casions. Type A has been purified and described born children become nasal carriers. This rate drops quite recently. Chu et al. (8) compare its properties to about 20% during the first 2 years of life. At 4-6 to those of the previously purified Type B. years of age the rate approaches the adult rate of 112 'i\THAT THE S ru'\'ITARlAN SHOULD K Now 30-50% (39 ). Hospitalized adults have a higher rate infections. Burns, particularly if extensive, are easily ranging up to 60% (30 ). invaded by staphylococci. Pimples, carbuncles, boils, Th ere a re 3 kinds of nasal carriers ; those that yield sores, and superficial lesions frequently harbor staphy the same phage type of S. aureus at all examinations lococci. Animals may be asymtomatic carriers. S. for months and years; those that rarely harbor the aureus is a frequent cause of mastitis in cows 1and organism; a nd the intermittent carrier, who harbors ewes and is a cause of abscesses in fowls . the organism for a f ew w eeks, becomes free of it, and S. aureus passes from person to person and so re once again becomes a carrier-but usually of a dif mains e ;,. ndemi c. Staphylococci can multiply freely I ferent phage type. Some people may harbor more in the saline nasal secretions. Droplets from the nose than one phage type. Staphylococci are more com charge the s kin, the clothing,' and the air. Touching mon in the nasopharynx than in the pharynx; they the nose and handling disposable tissues and bander are often found in the nasal accessory sinuses and are chiefs that have absorbed nasal secretions transfers frequently associated with sinusitis. Surveys have staphylococci to hands. Hands contaminate food dur shown that the throat is positive about 4-60% of the ing preparation. The flapping or shaking of clothing time (39 ). Pathological conditions in the throat are liberates dust particles laden with organisms; these often associated with coagulase-positive staphylococci particles together with droplet nuclei from coughing (4); the same organisms are abundant in post-nasal and sneezing account for the presence of staphylococci drips associated with colds. in the air. Aerial transmission leads to colonization The incidonce of S. aureus on human skin is esti of the nose, and the cycle that maintains endemicity mate d to be between 5 and 40%. Kallander (21) is completed (13). The ability of staphylococci to ' fotmd these organisms on the skin of 30% of food withstand drying aids in maintenance of this cycle. handlers. According to Williams (38), the self-steri For a staphylococcal intoxication to occur, (a) there lizing capacity (as a result of the acid reaction, the must be a reservoil' for the e nterotoxigenic strain of action of sweat, and drying ) imputed to human skin S. aureus (the nose or hands of food handlers); (b) does not seem to inhibit the growth of staphylococci. a mode of dissemination of the organism (handling Sweat was r eported to be a good medium for growth of food ); (c) contamination of a food that is capable of staphylococci (37) . Coagulase-positive staphylo of supporting the g rowth of the organism (food must cocci found on hands may be of two categories: those not be too acid and must be relatively free of com that are superficial transients being repeatedly re peting organisms ); (d) a t emperature level for a length plenished from the nose or other sites, and those that of time sufficient to permit adequate multiplication are resident flora and multiply in the depths of the of the organism and toxin production; and (e) con skin. Sweating can bring the e ntrenched resident sumption of a sufficient amount of enterotoxin by a flora to th e surface. susceptible person. Successful control measures must S. aureus is a usual constituent of human fecal eliminate one or more of these factors. At present, flora. In one study, this organism appearf d in the little can be done a bout the first and last factors, and stools of 73% of children less than 1 year of age and only limited control can be imposed on the second in the stools of 18% of adults who were examined (3 ). and third factors. The most practical control mea Staphylococci are vvidely distributed in the air. In sures prevent growth of staphylococci by adequate cidence of the organism is at its highest in bedrooms chilling or hot holding of foods . and Turkish baths, lowest in open air, and increases Any foods that are touched by hands are subject to with activity (13 ). . One study (12) reported that 2 contamination by infected persons. Foods most like staphylococcus cells were found per ft" of still air· in ly to be involved in staphylococcal intoxications are an empty room. The presence of a person in the cooked products contaminated by handling and al room in creased the count to 9 cells per ft". After lowed to remain at room or inadequate refrigeration some slight activity, on the part of the occupant, the temperatures for periods of 8 hr or longer, usually count went to 129, and after vigorous activity, to 837. overnight. Dressing and undressing increased the number to Hodge (17) rf ported that 99% of the staphylococcal 1,672. Roundtree and Barbour (34) observed that outbreaks that he surveyed were caused by cooked, swee ping and dusting increas ed S. aureus counts in high protein foods. In such foods, staphylococci air. Dust particles from clothing appear to be as grow without check from their normal competition important in contaminating air as droplet nuclei pro and may build up to extremely high numbers. Left duced b y sneezing. Handerchiefs and clothing harbor over foods were responsible for 94% of the outbreaks, staphylococci for at l east a month (1 3). and foods containing a mixture of two or more in S. aureus is often found in suppurative wounds. gredients were responsible for 67% of staphylococcal It may attack any tissue in the body; it is a common o_utbreaks. High levels of salt and sugar in foods cause of pyemia. S. aureus often causes secondary inhibit many organisms, but not staphylococci. In VVHAT THE S ANITARIAN SHOULD KNOW 113 the United States, foods incriminated in outbreaks of tween carrier and an outbreak. In phage typing, a staphylococcal intoxication include ham and other basic set of 21 phages is used. These phages are meat products, poultry and poultry dressing, sauces divided into 4 groups and 2 miscellaneous phages and gravies, potato salad, custard-filled pastries, bread (2). The organism being tested is often lysed by more pudding, hollandaise sauce, cheese, and milk. than 1 phage from the same group and occasionally Most of the staphylococcal outbreaks reported in by phages from another group; thus, a phage pattern England and Wales are associated with processed results. l\llost enteropathogenic strains are lysed by meat handled after cooking (32). Pressed jellied group III phages, although phages in groups II and meat, frequently involved in outbreaks, is often cook IV also occasionally lyse enterotoxinogenic strains. ed and then trimmed by hand while still ·warm, placed The ess ential requirement to incriminate a food is in a large mold with gravy or gelatin, and allowed demonstration of enterotoxin in the food. The pres to stand at room temperature for hours. Meat pies ence of enterotoxin in foods can be detected through are often contaminated, after baking, during the addi the reactions of human volunteers who ingest the tion of gelatin. Tongues are skinned by hand after suspected food, by animal assays, and by serological boiling and often not reheated. Cooked meats such precipitations. In human and animal testing the as ham and tongue are often contaminated during organism is grown in pure broth culture; the broth slicing or during the preparation of sandvviches. Jay filtered to remove cells; and other toxins are de (20) isolated coagulase-positive staphylococci from activated by formaldehyde treatment, by boiling for approximately 39% of market meat samples and in 15-30 minutes, or with hemolysin antisera. Treated all of 11 chicken samples. filtrates may then be injected into the veins of test Canned foods have been associated with outbreaks animals (cats or monkeys) and the animals observed reported in England and Vvales. Most of these cans for emesis. Monkeys may be given 50 g of crude, have become contaminated after they were opened, tr ~ a t e d filtrate through a stomach tube. Humans, but sometimes the contamination entered through cats, and monkeys can also be fed the suspected foods. minute defects in the seam when the cans were Enterotoxigenic strains of staphylococci will cause handled while still wet after cooling or during label vomiting. The expense and other difficulties asso ing. ciated with human volunteer and animal assays has led to the development of a laboratory method for DETECTION OF STAPHYLOCOCCI AND THEIR TOXIN detecting enterotoxin. Antiserum is made from pmi fied enterotoxins, and a gel-diffusion procedure is Plating is generally used to determine the total used to detect the toxin. number of staphylococci per g of foods. Tellurite, In the single gel-diffusion test, a fo od extract is tellurite-polymyxin B, and staphylococcus 110 agars layered over an agar column containing antitoxin, are frequently used to plate homogenates of foods and the enterotoxin diffuses through the agar and and their dilutions (6). Egg yolk is often added to forms a band of precipitate. The band moves down each of these m c: dia because there is an excellent the agar column at a rate corresponding to the con correlation between egg yolk reaction (a zone of ; centration of the enterotoxin and the concentration opacity around each colony caused by a lipase) and of the antitoxin. The double gel-diffusion tube test production of coagulase. \iVhen small numbers of has a neutral zone of agar between the enterotoxin staphylococci are expected in foods , as when moni and the antitoxin. As the 2 reagents diffuse through toring for quality control or d etecting staphylococci the neutral zone, they form a band of precipitate in the environment of a food establishment, enrich where the 2 substances meet in optimum proportion. ment is useful. Cooked meat broth containing 10% Another method of performing the double gel-dif sodium chloride is usually used. ·when using this fusion test uses a petri dish containing agar or a procedure, the most probable number of organisms microscopic slide covered with a thin film of agar. c.:an be calculated. Antitoxin is put in a central well in the agar and There is no precise or practicable method of dif suspect toxin is added to peripheral wells. Both ferentiating strains of S. aureus serologically, so bac reagents diffuse through the agar and form lines of I teriophage typing is used. Because of the ubiquity ••) precipitation where they combine in optimal pro of S. au-reus, the finding of coagulase-positive staphy portion. lococci in food, and isolating them from the nares or OJ1 the skin of food handlers does not fix either source ·j CONTHOL as the cause of an outbreak, even if these organisms are found in vomitus or stools of the victim. Phage The principles of preventing staphylococcal intoxi, types of strains from all 3 sources (carrier, food, and cation are: limitation of contamination, inhibition of patient ) must correlate to prove an association be- growth, and destruction of organisms. L_ 114 vVHAT T1-m SANITARIAN SHoULn KNow L-imitat·ion of contamination gens from multiplying. Potentially hazardous foods, For practical purposes, the main reservoir of staphy if stored for only a short time ( 3 days or less), should lococci is man, and there is no practical way to re be kept at temperatures of 45 F or below; if stored move S. aureus from its widespread and usually be for longer periods of time, lower temperatures should nign association with man. So, it is extremely diffi be used. cult to prevent contamination of foods with staphylo Storage temperature, considered alone, can be mis cocci. Both nasal and skin reservoirs of S. aureus leading. The rate of cooling a food (and hence the can be temporarily eliminated by topical application interval during which the food remains at tempera of antibiotics to the anterior nares; however, organ tures suitable for the growth of staphylococci) is in isms of the original phage type often reappear in a fluenced b y the characteristics ·of the food container. few weeks after h·eatment is stopped. Antibiotic The larger the container-and consequently the great- resistant strains may also develop as a result of such er the volume of its contents-the farther heat must treatment. travel from the center of the food to the wall where \i\Tashing and desquamation of outer layers of skin it is taken up by the cooling medium. The internal are the main ways of removing staphylococci, but temperature of food cooled in shallow pans falls washing does not necessarily free hands from staphy faster than that of foods cooled in large, deep con lococci. Soaps, in dilutions comparable to their con tainers. Cooling rate is also affected by the material centration in latl1er, show little, if any, bactericidal of which the container is made. Good conductors action on S. aureus (29 ). Their action, primarily, de of heat, such as stainless steel, cool faster than crock pends on mechanical removal of microorganisms from ery, glass, or plastic. 1vlovement of air around con- ' the washed surface by emulsification of the lipids tainers takes heat away faster than still air. Free on the skin. It is doubtful that germicidal soaps con air circulation around foods and forced air circu tact organisms long enough to have much effect (13) . lation speeds cooling. Contamination can be minimized by sh·ict prac Prompt cooling of leftover foods is essential for tices of personal hygiene and sanitary food prepar preventing staphylococcal outbreaks. Hodge (17) re ·ation. Persons who have open lesions, recurrent ported that during a 2 -year period 79 of 83 staphylo boils, or sinus infections should not prepare foods . coccal outbreaks were attributed to foods that were Hands, even when washed, should be deemed con inadequately cooled. Foods should never be per taminated and should not be allowed to touch foods mitted to cool to room temperature before being put which are served without being cooked subsequently. in a refrigerator; they should be refrigerated while Utensils that prevent hand contact with foods should they are still hot ( 140 F). Techniques of rapid be used wherever possible. cooling, such as putting containers in freezer com Day-by-day supervision of food operations is the partments, packing them in ice, immersing them in are key to preventing staphylococcal intoxication. The running water, or mechanical stirring of contents public health sanitarian, however, cannot provide this of particular importance in insuring against staphy daily supervision; it is the responsibility of food serv lococcal growth. ice or food processing managers. These supervisors The rate at •vhich foods cool is influenced by tl1 eir must know, and accept, the principles of sanitation composition, state, geometry, bulk, and viscosity. before they will advocate and demand safe food pre Solid foods cool by conduction, which is slow cool paration techniques. and storage practices. Food ing. Liquid foods cool by convection; convection workers at all levels must be h·ained, but before man currents are sluggish in highly viscous foods. Sand agers can train or supervise others to follow basic pro wiches, potato salad, stuffing, bread pudding, cus cedures of sanitation, they must thoroughly under tards, croquettes, and meat loaf-all of which are stand tl1ese procedures. It is axiomatic in industrial potentially hazardous foods-cool slowly. training that the training of managers should always Processing should be carried out during the bac precede the training of workers. Sanitarians should terial lag period (the period before rapid geometric employ all means at their disposal (consultation, growth); thus, foods should not be held bet\'leen 45- training courses, and seminars) to h·ain food estab 145 F for more than 3 cumulative hr, including lishment managers. chilling time. Inhibition of growth In reviewing the effect of foods as substrates for Contemporary practices of personal hygiene and staphylococci, Longree (22) concluded that all foods environmental sanitation do not insure that the ubi containing much protein are potentially hazardous quitous S. aureus will be kept out of foods. There unless the pH of the mixture is less than 4.5. In fore, foods must be treated as if they are contamin most dishes this pH value is hard to attain, requiring ated, and precautions must be taken to keep patho- a relatively large proportion of acid ingredients, and J. J. e nt e rotoxin rotoxin B. B. BacteriaL BacteriaL 89: 1155-1156 . . Sci. Sci. 30:344-350. 30:344-350. fluor e sc e nt nt demonstration demonstration of of ce ll- assoc iat e d d staphy Post Post l irradiation irradiation ococcal ococcal s urvi va l l of of S S . . . aur e u in in s s J. J. sea sea foods . . Food Food 14. 14. Friedman, Friedman, M. M. J. J. E . , , a nd nd D. D. White . . 1965. 1965. 36. 36. Immuno Staby, Staby, B. B. M. , , A. A. M . . Dollar J. J. , , and and L i ston. ston. 1965. 1965. r e lation lation to to dis ease. ease. Li v in gs ton e , , Edinburgh. Edinburgh. J. J. aur c u at at s s 3 0 0 C. C. Aust. Aust. Bioi. Bioi. Sci. Sci. 6:549-564. 6:549-564. i 13. 13. E l e k, k, S . . D. D. 1959. 1959. Staphyl ococc u s s · pyog 35. 35. e n J. J. es es and and Scott, Scott, it s s \ V. V. 195 3. 3. vVat e t : · · r e l a tion s s of of Sta:p l1ul .ococc u s s with with dust dust lib e rat e d d fr o m m c l othing. othing. Lancet Lancet 2:845-849. 2:845-849. J . . M ec L L Aust. Aust. 1:525-528. 1:525-528. 12.. 12.. Duguid, Duguid, J. J. P ., ., and and A. A. T. T. Wa ll ac e. e. 1948. 1948. Air Air inf ec tion tion l ococc u s s pyogenes pyogenes in in n ew born born b a bi es es in in a a mat e rnit y y hospital. hospital. 34. 34. Houncltr ee, ee, P. P. M., M., a nd nd G. G. H. H. R. R. Barbour. Barbour. J. J. 1950. 1950. Staphy Publi c c H ea lth lth 34 : 97- 111 , , 205-2.35. 205-2.35. 11. 11. Dolm an, an, E. E. C. C. 1943. 1943. Ba c t e ri a l l food food poisoning. poisoning. Can . . 764. 764. pot pot pies . . AppL AppL Mi c robi a L L 10:472.-479. 10:472.-479. se l ec tion tion clue clue to to food food proc e ssing. ssing. Food Food Techno !. !. 21:759- l ococci ococci a nd nd e nt e ri o c r ga nisms nisms introdu ced ced int o o slurry slurry of of froz e n n 33 . . Hi ema nn, nn, H. H. 1967 . . Publi c c h ea lth lth aspects: aspects: Microbial Microbial 10. 10. Dack , , G. G. and and G. G. Iv Lippit !. , , z. z. 1962.. 1962.. Fate Fate of of stap h y Part y . . 1950. 1950. Min. Min. Food , , London , , Engl. Engl. Pr ess, ess, Chicago, Chicago, IlL IlL 32 . . R e port port of of th e e Manufa c tur e M d ea t t Producb Producb \ • Vo rking rking 9. 9. Da ck, ck, G. G. 19 56. 56. Food Food rv!. rv!. poisonin g . . Univ. Univ. of of Chicago Chicago Mi c robial. robial. 12:70-76. 12:70-76. l ococcal ococcal e nt e rotoxin rotoxin A. A. Biochemistry Biochemistry 5:32.81-32.89. 5:32.81-32.89. sa l t t on on staphylococcal staphylococcal grow th th in in mix e d d populations. populations. Appl. Appl. B e rgdolL rgdolL 1966. 1966. Purification Purification and and c hara c t e ri za tion tion of of staphy 1964. 1964. Staphy l ococci ococci in in competition. competition. Influence Influence of of pH pH and and 8. 8. Chu , , F. F. S., S., K. K. Thacllmni, Thacllmni, J. J. E. E. Schantz, Schantz, and and M . . S. S. J. J. J. J. 31. 31. Pete r son, son, A. A. C., C., Bl ack, ack, and and M. M. F. F. Gunderson . . filling s s and and pi es . . Pub li c c H e a l th th R e pt. pt. ( ( U. U. S.) S.) 79:369 - 376. 376. H ea lth lth Organ. Organ. 24 :7 61-769. 61-769. Iv iultipli ca tion tion of of Staphylococcus Staphylococcus aur e u in in s s syn th e tic tic c r eam eam in in man. man. An An a tt e mpt mpt at at a a quant i tative tative s urv ey. ey. Bull. Bull. \ • Vorlcl Vorlcl 7 . . Cris l ey, ey, F. F. J. J. D., D., R. R. Angelotti, Angelotti, and and M . . Foter. Foter. 1964 . . 30 . . Munch -P e t e r son, son, E. E. 1961. 1961. Staphy l ococcal ococcal ca rria ge ge Publi c c H ea lth lth Serv. Serv. Pub!. Pub!. No . . 1142. , , pp. pp. 33-49. 33-49. Med. Med. Assoc. Assoc. 124:1195-1201. 124:1195-1201. R. R. Ange l otti otti e el s . . U. U. S. S. D e pt . . H e a lth , , Education Education · welfare, welfare, ; ; soaps; soaps; R e port port of of co uncil uncil on on pharma cy cy and and J. J. chemist r y. y. Am. Am. enteropathogenic enteropathogenic and and indicator indicator ba c t e ria. ria. H. H. L K K ew is is and and 29. 29. Morton , , E., E., J. J. H . . and and V . . Klaud e r. r. 1944. 1944. Germicida l l m e ration ration of of staphy l ococci. ococci. Examination Examination of of food In: In: s s for for Med. Med. 249:765-773, 249:765-773, 804-812., 804-812., 843-852. 843-852. 6 Crisley, Crisley, . . F. F. D. D. 1964. 1964. Methods Methods for for isolation isolation and and en u 28. 28. Meyer, Meyer, K . . F. F. 1953. 1953. Food Food J. J. poisonin g. g. N e w w Engl. Engl. 715-716. 715-716. J. J. Mi lk lk Food Food T ec hno!. hno!. 27:302 . . D es ign a tion tion of of s taph y l ococcal ococcal J. J. e nt erotox in . . B ac t er iaL iaL 85: 85: c r ea m m fillin g g as as a a ve hicl e e of of s taphylo cocca l l food food poisoning. poisoning. 5 . . Casman, Casman, E. E. P . , , M. M. S. S. B e J. J. r g doll , , and and Hob e rtson. rtson. 1963 . . 27. 27. McKinl ey, ey, T. T. and and E. E. W . . ] . . C l arke. arke. 1964. 1964. Imitation Imitation J . . f eve r. r. Patho l. l. Ba c t e ria L L 60:157-169. 60:157-169. J. J. fa ces . . Am. Am. Hy g . . 78 : 330-337. 330-337. staphylococci staphylococci in in th e e throat throat wi th th s p ec ial ial r e f e r e n ce ce to to g landular landular Staphylococcus Staphylococcus arl'r e u in in s s th e e nvironm e nt. nt. Exposed Exposed I. I. sur 4 . . Campbe I I ll , , A . . P. P. 1948. 1948. C. C. The The incid e nc e e of of pathog e ni c c 26. 26. J. J. McDade, McDade, J., J., and and B. B. Hall. Hall. L. L. 1963. 1963. Survival Survival of of In st. st. Pasteur Pasteur 76 : 480-484. 480-484. cocc u s s cw : r e us. us. Am. Am. J. J. Hyg. Hyg. 77:98-108. 77:98-108. l ocoques ocoques pathogenes pathogenes f ecaux ecaux d es es norrissons norrissons normaux. normaux. Ann. Ann. factors factors on on th e e viabi lit y y and and th e e p a thog e ni c it y y of of Staphylo 3. 3. Buttia u x, x, R , , and and J. J. Pi e rret. rret. 1949. 1949. Origine Origine des des staphy- m e ntal ntal m e thod thod to to m eas ur e e the the influ e nc e e of of e nvironm e nta l l of of staphy l ococci. ococci. Bu lL lL World World Hea l th th Organ. Organ. 2.4:771-784 . . 2.5. 2.5. J. J. McDad e, e, J., J., and and B . . HaiL HaiL L. L. 1963. 1963. An An ex peri J. J. Z. Z. Blair, Blair, E., E., and and R. R. E. E. Williams. Williams. 0. 0. 1961. 1961. Ph age age t yp in g g 79:997-1004. 79:997-1004. 76 - 88. 88. mercia l l wrapped wrapped sa ndwich es . . Public Public H ea lth lth R ep t. t. (U . S.) S.) at at warm warm holdin J. J. g g t e mp e r a tur es. es. Am. Am. Publi c c H ea lth lth 51: 51: H en nin g . . 1964 . . Staphylococci Staphylococci and and sa lm onellae onellae in in com in in food s. s. B e havi 1. 1. or or in in refri ge rat ed ed foods; foods; II. II. B e havior havior J. J. M cC roan , , 24. 24. E., E., T. T. vV. vV. M c Kinl ey, ey, A. A. Brim , , and and VI ' . . C. C. Tim e- t e mp e ratur e e ff ec ts ts of of salmonellae salmonellae and and s cocci cocci taphylo VV es tport , , Conn . . Ange J . . l otti, otti, L L R. , , M. M. Fater, Fater, and and K . . H. H. L ew i s. s. 1961. 1961. 1965 . . \ V at e r r 23 in in . . Mat Foods. Foods. z, z, S. S. A A. A. v i i Pub!. Pub!. Co., Co., REFERENCES REFERENCES Int e r sc , )ew )ew i e nc York, York, e e Pub!. N. N. Y. Y. , , K. K. 1967. 1967. Quantity Quantity Food Food 22 Sanitat . . Longr i on. on. ee, ee, of of 140 140 F F in in 53 53 min min and and at at 150 150 F F in in 6 6 (1). (1). min min 34:1-8 . . wer e e reduced reduced to to n o ndetectable ndetectable h ansyn ansyn till till levels levels e nt e roto at at x inbildand temp e ratures ratures e e bakt' er i e r. r. Nord. Nord. Hy g. g. T. T. Undersokn in g g av av koks-och koks-och serveringspersona l l sarski l m t e d d 10 10 million million ce lls lls of of food food poisoning poisoning strains strains of of S . . au . reus reus 21. 21. Ka ll a nd e r, r, A. A. 1953 . . Bakterieha l t e p n a a hand e rna. rna. a a foods . . In In custa rd rd and and chicken chicken la la king, king, more more than than 1-, l {i cro biol. biol. 10:247 - 251. 251. ventional ventional me th ods ods of of cooking cooking or or heat heat processing processing of of positi ve ve s train s s from from a a variety variety of of nonfroz e n n mark e t t c uts. uts. Appl. Appl. toxin toxin r e maining maining in in food food is is not not destroyed destroyed by by con m ea L L IlL IlL Occurr e n ce ce and and character i stics stics of of coag ulas e tur e e of of 165 165 F F is is l e thal thal to to staphylococci, staphylococci, but but entero J. J. 20. 20. Jay , , M. M. 1962. 1962. Further Further studies studies on on staphy l ococci ococci in in an an oppor tunit y y to to produce produce en t erotoxin. erotoxin. A A tempera of of in fect i on on spread spread J. J. by by synt h e tic tic c r ea m. m. Hyg . . 52:230-246. 52:230-246. destro y y contaminating contaminating 19 . . Hobb s, s, B. B. C., C., organisms organisms and and E. E. M. M. before before Smith. Smith. th 1954 ey ey have have . . Th e e co ntrol ntrol welchii welchii food food poisonin J. J. g . . Hoy. Hoy. Soc. Soc. H e alth alth 80:2.67-2.71. 80:2.67-2.71. temp era ture ture employed. employed. Heat Heat must must b e e applied applied to to 1 8. 8. Hobb s, s, B. B. C. C. 1960. 1960. Staphyloco cca l l and and Clostriditl'm Clostriditl'm th e e process process has has b ee n n applied, applied, as as well well as as tim e e and and poisoning. poisoning. Public Public H ea lth lth H. e pt. pt. ( ( U. U. S.) S.) 75:355-361. 75:355-361. the the process process is is applied applied and and how how th e e food food is is held held after after 17. 17. Hodg e, e, E. E. B. B. 1960. 1960. Control Control of of staphy l ococca l l food food tr o llin g g staphy l ococca l l intoxications intoxications depends depends on on when when R eg ional ional R es . . Lab. , , Agri. Agri. R es. es. Serv., Serv., A lb any, any, Calif. Calif. The The e ff ec tiveness tiveness of of thermal thermal processing processing in in con fro ze n n foods. foods. Conference Conference on on frozen frozen In: In: food food quality. quality. v Ves t e rn rn D estruct · ion ion of of the the organism . . 16. 16. Gunderson, Gunderson, M. M. F. F. 1960 . . Microbiological Microbiological s tandards tandards for for Appl. Appl. Mi c robiaL robiaL 11:513-516. 11:513-516. tration tration of of acid. acid. organisms organisms influ e n c in g g th e e growth growth of of Staphy l ococcus ococcus au · r e us. us. that that th e e ingredients ingredients be be finely finely divided divided to to a llo w w pen e 15 . . Graves, Graves, R R R. , , and and \ • V . . C. C. Fraz i e r. r. 1963. 1963. Food Food micro THE THE 115 115 'i\ ' HAT HAT S ru'\' I TARIAN TARIAN SHOULD SHOULD KNow KNow 116 \ iVHAT THE S ANITAIUAN SHOULD K ow 37. Usher, B. 1928. Human sweat as a culture medium Bacterial. 58:259-268. for bacteria. Arch. Denn. Syph. 18:276-280. 39. Williams, R. E . 0. 1963. Healthy carriage of Staphy 38. VVilli ams, R. E. 0. 1946. Skin and nose carriage of lococcus au-reus : Its preva lence and importance. Bacterial. bacteriophage ·types of Staphylococcw; aureus. J. Pathol. Rev. 27:56-71. , ..( I REPORT ON THE INTERSTATE MILK SHIPPERS CONFERENCE' HAROLD E. THOMPSON, JR. National Center f or Urban and Industrial H ealth, Pu.blic Health Serv ice U. S. Depa-rtm He nt of ealth, Education and ' •Felfare, Cincinnati, Ohio 45202 Since 1950, when r epresentatives of industry, state fore, that a proper solution to the problem was neces departments of health, a nd state dep artments of agri sary to afford an acceptable quality of milk for all, culture from 26 states attended the first meeting of to permit greater utilization of milk supplies avail the ational Conference on Interstate Milk Ship able throughout the country, and to increase ma- ' ments, this Conference has grown in stature and in terially the incentive for greater production of high attendance with representatives from all48 contiguous quality milk. The more economical administration states. The program has grown and is now of con of interstate shipments of milk would reduce the siderable significance both to health authorities and actual cost of supervision and the complexity of main to the dairy industry. Therefore, it is appropriate and taining satisfactory supervision of interstate milk sup important at this time to review the objectives and plies; this would give the confidence necessary to purposes of the National Conference, the accomplish provide a good working agreement between States. ments, and more specifically, the Eleventh National Recognizing these conditions and the need for a Conference and some of its implications. proper solution, several organizations reques ted the U. S. Public H ealth Service to devise a plan that DEVELOPMENT OF CONFERENCE would facilitate the certification of interstate milk The National Conference on Interstate Milk Ship supplies, and to assist the States in developing work ments was a natural outgrowth of circumstances and ing agreements to implement such a plan. As a result, necessity. The sanitary quaiity of milk shipped the first meeting of the Tational Conference on Inter interstate as well as intrastate varied considerably and state Milk Shipments was held in 1950. From this was of concern to health authorities in many areas. Conference came the voluntary State-Public Health Efforts had been made to reconcile differences be Service program for the certification of interstate milk tween areas, but lack of a uniform approach to th e shipments. Although technological advances and new problem made it difficl.1lt to accomplish much on a knovvledge in the area of milk conh·ol have necessi nationwide basis. ':('his lack of a uniform approach tated som e changes, the fundamentals of the agree resulted in the creation and continuance of a con ments developed by this Conference remain basically fusing situation. Consequently, officials in receiving the same. areas insisted on making inspections of milk plants and dairy farms in the producing areas. This sys OBJECTIVES OF CONFERENCE tem of supervision created a multiplicity of inspections The principal objectives of the Conference can be and the application of a wide variety of requirements, summarized as follows: (a) the use of uniform ordin which in turn led to more confusion and misunder ances, regulations, or standards that will permit and standing: Industrialization and urbanization during assure a free flow of high quality milk between states; and following ·world War II and advances in dairy (b) elimination of interstate barriers, intentional science and technology further complicated the al or unintentional, through cooperation, better under ready existing problems. It became obvious, there- standing, and effective supervision; (c) to provide industry and regulatory personnel with information 'Presented at the 54th Annual !vleeting of the International that will lead to mutual understanding and respect Association of Milk, Food, aac! Environmental Sanitarians, for each other's problems; and ( cl) to provide states Inc., Mi ami Beach, Florida, August 14-17, 1967. and municipalities with reliable information concern- I NTEHSTATE MILK SHIPPEHS CONFEHENCE 117 ing the sanitary status of outside sources. tives). It is at this point, and this point only, in the The plan to accomplish these objectives embodies Conference proceedings that the decisions are made the following basic principles : and the official delegates determine the changes to (a) The program is entirely voluntary. Jvlilk plants and be made in the agreements that govern this voluntary state and local agencies may pa;'ticipate. cooperative program for the movement of interstate ( b ) The M-ilk Ordinance and Code-1965 Recommendations milk supplies. of the U. S. Pu t lic Health Ser-vice is used as the common criterion for evaluation of interstate milk shippers' supplies. A development in task force deliberations that has (c) To be eli gible for certification, a shipper's supply must caused concern will now be mentioned. One of the be tmder routine supervision and laboratory control by an purposes of the task forces is to provide the voting official agency. delegates of the Conference with a consensus of all (d) The Public H ealth Service must evaluate and endorse groups participating in the Conference. Recent Con the rating and laboratory procedures of participating states . ferences have shown a growing tendency for task force (e) Sanitation compliance ratings of each shipper's supply must be made at least once every 2 years by the state in which recommendations to reflect only the opinions or the milk source is located. Evaluation of the raw milk supply, attitudes of perhaps one group. It is hoped that this receiving stations, processing plants, and local enforcement situation can be corrected at the next Conference; agency must be included in such rating. in fact, it must be corrected so tliat the task forces (f) Ratings made by participating states are certified to can carry out their functions as intended. Their find the Public H ealth Service, wbich publishes a list of these ings and recommendations should reflect the attitudes ratings quarterl y; a shipper's rating, however, is not publish ed without his written p ermission. This Hst is given wide of all those participating at the Conference. distribution. (g) Ratings submitted by the participating states are sub AcnvrnEs OF ELEVENTH CoNFERENCE ject to periodic check ratings. Thus far the development and philosophy of the A PLANNING CONFEHENCE Conference has b een described. The activities of the Eleventh National Conference on Interstate Milk The National Conference on Interstate Milk Ship Shipments, which was held this pas t April in :Miami ments is a planning conference. Through group dis will now be reviewed. A variety of problems was cussion and constructive joint planning, the partici considered at this Conference ranging from simple pants strive to reach basic conclusions or agreements editorial changes intended to clarify sections of the that are used as guidelines in the organization and agreements to more complex subjects such as the ·- administration of state programs so that these pro scope of the agreements and control of abnormal milk. grams will be in agreement. Therefore, the purpose of the Conference is to work out a plan that is right Single-service containers in content and practical and fair in administration so One of the more important actions was the ac that the quality of trustworthiness is instilled in the ceptance of the report of the committee on standards supervision of interstate milk shipments. for single-service containers and enclosures. This i The Conference consists of representatives of state committee had developed the guidelines for the sani milk control agencies-those agencies responsible for tation standards for the fabrication of single-service the enforcement of state milk sanitation requirements containers and closures for milk and milk products. and the certification of milk supplies. A Board of These standards have been published by the U. S. Directors administers the functions of the Conference Public Health Service and are now being used in and appoints the chairman for each Conference, which the certification of plants that fabricate single-service convenes every 2 years. Prior to a Conference, the containers . In addition, the Conference established participants are asked to submit problems concerned an effective date of January l , 1969, for the inclusion with the agreements of the Conference and the move of a list of certified single-service and closure manu ment of milk from one State to another. Task forces, facturing plants as an addendum to the quarted y consisting of a cbairman1 co-chairman, secretary, and publication, "Sanitation Compliance and Enforce consultants, are assigned various problems submitted. ment Ratings of Interstate Milk Shippers." The Con ' ..) Each problem is considered by the task forces in open ference also requested that the U. S. Public Health sessions and after sufficient deliberation, recommend Service train and certify Public Health Service rep .~ ations are made for confere11ce action. Through this resentatives and those of state milk control agencies systein of task forces, the problems and proposed to inspect these plants. Although information can solutions are brought before the Conference in a and is being provided to interested parties at the general session on the fin al day of the Conference for present time on the acceptability of single-service consideration and modification, rejection, or accept containers, the publishing of a list of certified plants ance by the voting delegates (the state representa- will provide state and local sanitarians with reliable ll8 I NTERSTATE MILK SHIPPERS Cor FERE rcE information on vvhich they can base their acceptance U. S. Department of Agriculture's proposed regula of these containers. tions was rejected b y the voting delegates. The Conference also recommended that a com Abnormal milk mittee be appointed to study whether the structure The report of the committee on abnormal milk and organization should be changed, and if so, how, probably received more attention and resulted in more if products now covered by the Pasteurized Milk discussion than any of the problems considered. The Ordinance are to be included. Conference came up with a 3-phase program for the ;, I control of 1 type of abnormal milk. The limited Other actions · "1 type" is used because the term "abnormal milk" Other actions by the Conference included (a) is all inclusive and includes any abnormality such as tabling of recommendations that Salmonella. testing pesticide contamination, radioactive contamination, and pesticide testing be prerequisites to listing in the and mastitis. The specific action taken by the Con "Sanitation Compliance and Enforcement Ratings of ference takes into consideration only mastitis. Interstate Milk Shippers"; (b) endorsement of the The details of this program are too numerous to tolerances of DDT in milk recommended to th e Food discuss here. Essentially, ·phase 1 of the program and Drug Administration by the California Depart requires that effective July 1, 1967, 4 laboratory ex ments of Health and Agriculture; (c) tabling of a aminations or screenings for the detection of leuco recommendation for the certification of fluid Grade cytes shall be made during each 6 mo period of all A sterile milk and milk products on the basis of the raw milk before pasteurization. Phase 2 sets a limit Pasteurized Milk Ordinance; ( cl ) a recommendation , of 1,500,000 leucocytes per ml and outlines procedures that the ratings of shippers appearing in the "Sani to be followed when this limit is exceeded. It also tation Compliance and Enforcement Ratings of Inter provides that after July 1, 1968, only those interstate state Milk Shippers" be listed to the nearest whole milk shippers that have been certified as following number (this will be done); and (e) resolving of an adequate program shall be listed in the "Sanitation questions involving administrative procedures of the Compliance and Enforcement Ratings of Interstate interstate milk shippers program most of which have Milk Shippers." Phase 3 includes a penalty for non already been implemented by the Public Health compliance with the prescribed leucocyte standards Service. and the method by which the penalty is invoked. I This phase is to become e ffective July 1, 1970. AccoMPLISHMENTS OF Co~TFERENCE This abnormal-milk program will have a definite To date, the accomplishments and successes of the impact on state and local milk control programs. National Conference on Interstate Milk Shipments Several areas have this program in operation, but in have, for the most part, resulted from the willingness many areas the program will be new. Training of of representatives of receiving and shipping states to personnel will be necessary, and budgets will need sit down together and cooperatively work out solu to be adjusted. Therefore, it is necessary that all tions to their problems, and, then, upon returning areas start now to implement a mastitis -control pro home, to conscientiously put the agreements into gram. effect. Thus, a feeling of confidence in the work of Other products others has developed that has, for the most part, re In view of the success of the interstate milk shippers placed the feeling of distrust that once prevailed. program, it has been the thinking over the years that Since implementation of the interstate milk shipper this program could be made applicable to other program there has been continuous growth in this products not covered by the pasteurized milk or unique Federal-State operation. During its 16 years, dinance. This has become a vigorously debated issue the program has gained in prestige and national concerned basically with dry milk and frozen des stature, which has facilitated its utilization and ac serts. No action was taken by the Eleventh Con ceptance. The first publication of the "Sanitation ference to bring these products into the program in Compliance and Enforcement Ratings of Interstate asmuch as the Public Health Service Grade A Con ~ ~lilk Shippers" listed only 160 shippers located in 17 densed and Dry Milk Ordinance had not been pub states. Today, the current list of certified interstate lished and the Frozen D esserts Ordinance had not milk shippers includes the names and milk sanitation been revised. The Conference did request the Pub ratings of over 1,600 shippers located in the 48 con lic Health Service to publish the Dry :Milk Ordinance. tiguous states and the District of Columbia and rep A task force recom·mendation that the Frozen Des resenting approximately 175,000 dairy farms. Various serts Ordinance and Code of the Public Health Serv federal agencies use this quarterly rating list. The ice should not be revised b:ut that a study should be Veteran's Administration uses the list when purchas made to determine the feasibility of adopting the ing milk and milk products for the 166 veterans' hos- - - ------_------~~---~- 1 1 .,· ' l l J J .., .., 1968. 1968. 7, 7, July July ctive ctive e ff e become become shall shall Standards Standards supplement supplement Sanitary Sanitary This This e e th of of provisions provisions 3-A 3-A " applicable applicable the the to to conform conform shall shall , , d e us n n e wh , , materials Plastic Plastic 1800." 1800." # rial rial e S , , nt e Equipm . . y y ir rials a e t D in in Surfaces Surfaces Contact Contact Product Product ma as as d d e like like Us rials rials rubber rubber e or or Mat r r e e e Lik rubb of of e e mad e e b may may ctions ctions e n ; ; Rubber and and Rubber Rubber -Use -Use e con- Multipl both both for for or or one one Standards Standards or or / ry ry a t and support support disk disk filter filter e e th or or Sani the the of of provisions provisions e e 3-A 3-A " applicabl connections connections the the to to and and conform conform support support disk disk r r e filt ' 'tc 'tc plaSt a a y, y, bod shall shall plastic plastic used used clear clear when when a a rials rials e with with e e mat e e mad e e r-lik b e y y rubb ma eS:; eS:; and and r r e inch x x si Rubb d d cee x e not not s s e do ter ter e m a di e e whos form form disk disk a a nded. nded. in in e ·- am dia e as as m ," ," 2000 # Serial Serial , , nt e Equipm y y Dair filtering filtering for for s s e Surfac disposable disposable ct ct a use use Cont to to d d e nd e int e e ar which which . . rs e filt Product Product as as Used Used rials rials e Mat e e lin - in Plastic Plastic parts, parts, metal metal Multiple-Use Multiple-Use with with for for made made filters filters to to addition addition In In rial: rial: e Mat A. A. ction ction e S of of 1. 1. subparagraph subparagraph to to following following e e th adding adding y y d b d e nd e am r r e furth y y b e r e h e e ar , , 1000 # rial rial e S 1950, 1950, , , 5 e e Jun dated dated " " , Media Filter Filter Disposable Disposable Using Using rs rs e Filt ts ts c Produ Milk Milk and and for Milk Milk for Standards Standards y y Sanitar The The "3-A "3-A ee ee Committ Industry Industry iry iry · Da e e Th e e ic v r e S alth alth e H c c Publi s s e Stat d d e t i Un Sanitm·ians Sanitm·ians ntal ntal e Environm and and Food Food , , lk i M of of Assoc-iation Assoc-iation rnational rnational e Int by by d d e Formulat 1002 1002 # Serial Serial MEDIA MEDIA FILTER FILTER DISPOSABLE DISPOSABLE USING USING FILTERS FILTERS PRODUCTS PRODUCTS MILK MILK AND AND MILK MILK FOR FOR STANDARDS STANDARDS SANITARY SANITARY 3-A 3-A TO TO AMENDMENT AMENDMENT y y . . s e ampl suppli has has milk milk y y program program qualit rs rs - e high shipp of of e, e, milk milk interstat rstate rstate e nd nd Int e e a e Th tat s . . program rs rs e p intra both both ment, ment, e mov e e th facilitated facilitated and and tions tions ec insp ship milk milk e e t a interst e e th of of nts nts e m e qqir e r e e th e e clud e e multipl reduced reduced , , r e v e how has, has, rs. rs. e barri e e trad as as It It in that that milk milk e e whol sh sh e fr f f o e purchas e e th for for tions tions gulations gulations e r alth alth e h of of limination limination e e -th e ctiv e obj its its a ific ec sp y, y, ntl e c e r , , gulations e r joint joint ir ir e th into into d d e draft d d e ach e r y y l e t e compl t t e y not not s s a h it it , , y voluntar is is ram ram g e e ns e f e D of of partment partment e D e e Th . . program e e th e e utiliz pro e e th e e caus e B : : ce r e comm e e rstat e int in in e e al s for for w w no cifications cifications e sp l l a r e d e F r e und ts ts c produ milk milk and and d d e r e off products products milk milk and and milk milk fluid fluid of of tus tus a st y y tar milk milk hasing hasing c pur hools hools c s nd nd a , pitals s ho ce ce rvi e S alth alth e H sani e e th to to as as information information e e liabl e r with with s s e authoriti Indian Indian hospitals, hospitals, ce ce rvi e S alth alth e H c c Publi rs. rs. e rri a c e e stat · · control milk milk providing providing in in and and y y qualit milk milk improving improving r e int aboard aboard d d e rv e s is is program program this this r r e und approved approved in in e e purpos ful ful e us a a fulfills fulfills it it y y Toda . . lf e its d d e prov s s e ourc s from from Milk Milk y. y. countr e e th throughout throughout pitals pitals 119 119 E E C N FERE N CO RS RS E SHIPP MILK MILK E E T A TERST N I 120 AssoCIATION AFFAIRS AFFILIATES OF International Assn. of Milk, Food & Environmental Sanitarians ARizoNA AssociATION oF l'v!ILK ANU Dil·ectors: Directors : FooD SANITARIANS J. F. Beatty ______Jacksonvill e John Rudolph ______Padbcah Pres., Perry Klump ______Plwcnh W. Howard Brown ____ Jacksonvill e Hube1t Edds ______Owensboro Martin Donovan ------_Miami Bruce K. Lane ______Louisville Pres.-Elect, Mason Lang ______Plweni\ Fred Folk ______St. FcCersburg Charles Belcher ______Somerset Sec.-TTeas., Hiram Shouse, Room 43D David D. Frye ______Orlando Tony Foellger ------fewport ..~ State Office Bldg. ______Phoenix Russell Hlavasa ____ Ft. Lauderdale Arnold Corey ______London I Executive Board: L. A. Scribner ______Orlanclo 0. G. Bridgeman ______PilO enix MASSACHUSETTS i\ (I LK !:"Sf'ECTOJlS IDAHO AssociATIO:-~ OF SANJTAHIANs AssociATION AssociATED ILLI NO is lv!ILK Pres., Cyril P. Maughan ______Preston Pres., Charles Drake ______Amherst SANITARIANS Vice-Pres., Rulon Tueller ____ Pocatello Vice-Pres., Albert Laboranti Pres., Hoy Fairbanks ______Springfield Sec.-Treas., Lowell J. Roskelley, ------West Springfield Pres.-Elect, Edward F . King __ Chicago 1940 Sequoia Dr. ___ -_Idaho Falls Sec.-Treas., John J. Curtin, 1st Vice-Pres., Paul Scherchel _Chicago Directors: 57 Germain Ave. ______Quincy 2nd Vice-Pms., James Coleman Huey Reed ______Boise ______Effingham 1J i rectors: Robert Olson ______Boise Kenneth Dorman _____ Gilbertvill e Sec.-Treas., James A. i\•!eany, Cyril P. Maughan ______Preston Angelo DeLuca ______\ Veymouth Rulon Tueller ______Pocatello 8949 S. Laflin St. ______Chicago Lincoln Jones ------~--Pitts fi e ld Sgt.-at-Arms, M. B. \~ ' e ber Fred Kowal ______Springfield Arthur Fraser ______Boston Au.cUto1·s: INDIA NA AssoCIATION oF Daniel Carroll SANITARIANS , vVi l ~iam Hogan PTes., J. \•V. Nix ______H.ochester MicmGAN AssociATION OF SANITARIANS PTes.-Elect, J. E. Goodpasture ______Pres., Bruce Heynolds ______McBain CALIFORNIA AssOCIATION OF DAIRY AND _ ------______Bloomington Pres.-Elect, George L. Heuman __ _ MILK SANITARIANS 1st Vice-Pres., J. W. Mcintosh ______Battle Creek ______Indianapolis Pms., Hobert J. Beard ____ Carmichael Sec., Theodore J. KiLner, 1200 N. 1st Vice-Pms., Hayden J. Sartori _Merced Sec., John D . Boruff, R. H. 1 ______Telegraph B.d. __ ___ Pontiac 48053 2nd Vice-Pms., Loren E. Pine __ Chino ------Roachdale Treas., David F . Zuithof ______Pontiac T-reas., K. J. Baker ______Indianapolis Sec.-Treas., Kenneth Hayes, DiTectoTs: 6520 Steiner Drive ____ Sacramento ]r. Past Pres., Karl K. Jones ______L eslie Brown ______Lawton I. Jack Adelson ______Detroit Past Pres. , Leland Lockhart __ Glendale ------W . Lafayette Sr. Past P·res., L. C. Lukemeyer ___ _ Hobert H. Dalton ______Lansing ----______Huntingburg Lou Kennedy ______Sandusky CONNECTICUT AsSOCIATION OF Aud-itoTs : Noel H. Wiley ______Sturgis DAIRY AND FooD SANITARIANS Ke1m eth DeB lake ____ Vlhite Cloud L. R. Kingsolver ______LaPorte P·res., Charles B. Whiting _____ Goshen Bernarr Biddle ______Berne Vice-PTes., Kenneth Crane __ Bridgeport MINNESOTA SANITAIHA:\'s AssoCIATION Sec., H.ichard M. Parry, Dept. of Agric., State Office Bldg. ______Hartford IowA AssociATION OF MILK Pres., L. J. Waldock - -~-----St. Paul Y.reas., Raymond AndersQp _Middletown SANITARIA NS Vice-Pms., W . C. Lawton ____ St. Paul Ass't. T1·eas., Carl Jekanowski ______Pres., Charles Yeager ______Des Moines Sec.-Treas., 0. M. Osten, State Dept. of -----______------___ Wethersfield PTes.-Elect, Art Roth ______Dubuque Agri., 515 State Office Bldg. Boa·rd of Governors: 1st Vice-P·res., Duane Hagedon ______St. Paul 55101 Charles Cattaneo ______Newburgh ------______Sioux City Directors: Kenneth Flanagan ____ New Haven 2nd Vice-Pres., Don Jaeger Ben Zakariasen ______St. Paul Peter Knudsen, Jr. __ North Haven ------Marshalltown Willian1 Brascugli ______St. Cloud Lester Hankin ______New Haven Sec.-Treas., Hale Hansen, State Dept. of Pete Deem ______Faribault Aubrey Pulling _:' __ Auburn, Mass. Health, State OfHce Bldg. William Wood ______Minneapolis \i\1. \V. Buckingham __ Wethersfield ------______Des Moines J. C. Olson, Jr. ______St. Paul Lynn R. Glazier ______Storrs Arnold Ellingson ____ Fergus Falls Joseph M. Guida _____ fiddletown KANSAS AssoCIATION OF PuBLIC HEALTH SA NITARIANS DEL-MAR-vA DAIRY SA:\'ITARIANS MISSISSIPPI AssOCIATION OF SANITARIANS P-res., C. H. Corwin ______McPherson AssociATION Pres., L. J. Butler ______Magee 1st Vice-Pms., Keith Nash ____ Topeka Pres. , Sheldon G. Shuey Pres.-Elect, J. T . Miller ______Jackson 2nd Vice-Pres., D ennis Foster _\ •Vichita ------Woodstown, N. J. 1st V-ice-PTes., Ben Stewart __ Magnolia Vice-Pres., L . P. Deubler Sec.-Treas., Jolm W. Zook, 2727 E. Kellogg ______Wichita 67211 2nd Vice-PTes., C. T . Roberts _N ettleton ------West Chester, Pa. Sec.-Treas. , H. L. Speights, Sec .-Treas., William B. Hastings, Ht. 2, Box 30 ______Co lumbia __ Box 391, Centreville, Mel. 21617 KENTUCKY AssociATION OF MILK, Fooo AND ENVIROMENTAL SANITAHIANS FLORIDA AssoCIATION OF MILK AND P1·es., Eugene Catron __ Bowling Green MissouRI AssociATION oF MILK Foon SANITARIANs Pres. -Elect, Dr. C. Bronson Lane __ AND FOOD SANITARIANS Pres., T. H. Delaney ______Sebring __ ------______Lexington PTes., Charles Neighbors __ Kansas City Pres.-Elect, R. F. Jolley __ St. Petersburg Vice-Pres., Jim McDowell ____ Frankfort l st Vice-P·res., C. vV. Dromgold Sec., Howard B. Young, Agr. Exp. Sta., Past Pms., Ed Napier ______Louisville ------St. Louis Univ. of Florida _Gainesville 32601 Sec'y.-T-reas., L eon Townsend, 705 2ncl Vice-PTes., Howard Hutchings T1·eas., B. C. Pafford ______Gainesville Raven Dr., Frankfort, Ky. 40601 ------Columbia h as as b een een d es i g n a t ed ed th e e IAMFES IAMFES Ro y y r e Olson Olson pr ese nt of of a ti th ve ve e e on on Spok a n e e H ea lth lth D e p artme nt nt r e - th e e d a ir y y industr y. y. A. A. E. E. P a rk er er of of Portland, Portland, Or egon, egon, th e e m ee ting. ting. co untr y y with with no no d o min a tion tion o f f any any one one seg m e nt nt of of m e nts nts l e d d t o o co ntr ove r sy sy and and dis c ussion s s thr o u g hout hout represe nt nt a a bro a d d geographical geographical cross cross section section of of th e e and and its its e ff ec t t on on udd e h r ea lth . . S eve ra l l of of his his state ex piring piring a t t varying varying int ~ term e rvals s s . . Th e e dir ec tors tors Sw e d e n n on on vacuum vacuum fluct a ti on on in in milking milking machin es es · ~ ~ A A board board of of som e e 48 48 dir ec tors tors was was e l ected ected with with c ultur a l l Coll e g e e of of Sw e d e n , , discuss e d d ex p e ri e nc e s s in in ington , , D. D. C. C. severa l l featur e d d sp ea k e rs. rs. Dr . . C . . Cla es son , , Agri 0. 0. n n •' •' J. J. Arlington, Arlington, Va . ; ; S ec r e tar y- Tr eas ur e r , , C . . Flak e, e, \i\ T ash An An inter es ting ting two-da y y program program 'v vas vas arrang e d d with with t t t J. J. Hall e r , , Avon, Avon, N. N. Y. ; ; Vi ce ce Pr es id e nt , , B . . Smath e r s, s, Tuft s. s. J . . Following Following ar e e th e. e. n ew ew officers: officers: Pr e sid e nt , , C. C. P a rr y, y, P. P. W . . Sch e rs c h e l , , E. E. D . . Jasp e r , , an d d John John F. F. e d d its its new new officers officers and and directors directors for for th c e oming oming yea r. r. D . . Ra ce, ce, G. G. Coult H. H. e r , , G . . H. H. M T. T. e u wisse n , , M. M. R. R. a a record record crowd crowd of of a pproximat e l y y 4 00 00 attended, attended, e l ect logg E. E. E. E. , , Kihlstrum , , W. W. D . . Kno E. E. x, x, Norton i \t i. i. , , ruary ruary 14-16 14-16 th e e National National Mastitis Mastitis Council , , at at which which J. J. B . . Smath e rs , , J. J. C. C. F l ake, ake, G. G. Hodg E. E. e s H. H. , , B. B. K e l At At its its 1968 1968 Annual Annual Me e ting ting a t t Chicago Chicago on on Feb J. J. appointed appointed to to th e e Executive Executive Committ ee C : . . Hall e r , , NMC NMC ELECTS ELECTS NEW NEW OFFICE , RS RS th e e Board. Board. From From th e e directors directors th e e following following we r e e ASSOCIATION ASSOCIATION AFFAIRS AFFAIRS ; ; B e n n M ese n g il il ______Eug e n e e Norman Norman F. F. Ol son son ______M a di son son D ea n n Pott e r r ______Portland Portland Glen Glen C. C. Drak e e ______Baraboo Baraboo Directo-rs: Directo-rs: Rod Rod Jolm son son ______Pottl a nd nd U ni ve r s ity ity Av e. e. ______Madi so n n 53705 53705 Lor . e n n Edlund Edlund ______Sa l em em E x ec uti: ve ve i Vl e mb e r s: s: M e r! r! E . . Gi lm ore ore _ _ \Vh ea tridge , , Co l o. o. S ec. -T · r e a s . , , vVa y n e e Brown, Brown, L. L. 4702 4702 Lav e rn e e Stewart Stewart __ __ Cheye nn e, e, \ Vyo. Vyo. G l e nn nn v Veave r s s ______B e loit loit _ ______ ______Sal e m m 97310 97310 Auditors: Auditors: V. i ce -P1 ·es . . and and Pr es .-El ec t , , D ep t. t. of of Agric . , , Agricu ltur e e Bld g., g., P · r es., es., T. T. Robert Robert And e r so n n __ __ Milw aukee aukee S ec.-Tre a s., s., Jim Jim Mor ga n , , Or ego n n Stat e e 3150 3150 W. W. 25th 25th Ave . . __ __ D e e nv r , , C o lo. lo. FooD FooD SANITARI ANS ANS S ec . -Tr e a s., s., Frank Frank Yatckoske, Yatckoske, V · i ce- PT es., es., Glen Glen Briody Briody ______Port l and and V\II SCONSIN SCONSIN AsSOCIATION AsSOCIATION OF OF MILK MILK AND AND Pr es . , , F loyd loyd W. W. Bodyf e lt lt ______Corvallis Corvallis ______D e nver , , Col o. o. 1st 1st Vice-Pres., Vice-Pres., Wm . . S. S. Trobaugh Trobaugh S A A NIT NIT AHIANS AHIANS ______Spokan e e PT es., es., Ed. Ed. Cruz Cruz ______Wa ls enburh, enburh, Colo . . N.E. N.E. S ect. ect. Chm ., ., Merton Merton Auseth Auseth -- OR EGON EGON AssoCIATION AssoCIATION OF OF MILK MILK _ _ ---- ______Yakima Yakima AND AND Foon Foon SANITARIANS SANITARIANS S.E. S.E. S ec t . . Chm., Chm., Ralph Ralph Madery Madery ______ RO C KY KY MOUNTAIN MOUNTAIN ASSOCIATION ASSOCIATION OF OF MILK MILK H e m1ru1 m1ru1 Cauth e r s s ______Barrie Barrie ______ --- ______ Ol y mpi a a R e pr ese ntati. ve ve t o o Affiliat e e Assoc iati o n s : : S.W. S.W. Sect. Sect. Chm. , , Charl es es Meach Meach --- Gordon Gordon \'1 Jolmson Jolmson 1 . . ______Guelph Guelph ______Mount Mount Vernon Vernon 414 414 Greenwich Greenwich Ave. Ave. ______\ Va rwi c: k k N.W . . S ec t . . Chm., Chm., Rodn ey ey Ola so n n __ __ Ronald Ronald Guest Guest ______Arthur Arthur Sec.-Treas . , , Sidn ey ey Shepard, Shepard, Dr. Dr. Forbes Forbes Col ga t e e ______H am ilton ilton ______Olympia Olympia 98501 98501 Vice-PTes., Vice-PTes., Mauri ce ce A. A. Dunbar Dunbar _ _ _ G r ee n e e S ec.- Tr e a s., s., B e n n Lu ce, ce, 0. 0. P. P. Bo x x 1122 1122 Dr. Dr. A. A. N. N. Myhr Myhr ______Guelph Guelph Gordon Gordon Harkn ess ess ______f\ , fount fount Hop e e Pa st st P · r es., es., Roy Roy Olson Olson ______Seatt l e e Pr es., es., Vin ce nt nt A. A. M a tt e r a a __ __ Greenvi ll e e Dir ec tors: tors: Pres. , , A. A. \ V. V. Sturm Sturm ______S e attle attle DAm Y Y AND AND Foon Foon SANITARIANS SANITARIANS S ec. , , T. T. MILK MILK Di ckiso SA N n n ITARIA ------NS NS Willowdal e e HHOD E E J SLAND SLAND ASSOCIATION ASSOCIATION OF OF \ • \1 \1 ASHINGTON ASHINGTON ASSOCIATION ASSOCIATION OF OF Treas., Treas., J. J. vV. vV. Raith Raith by by ------Toronto ------Toronto V · ice-P r es . , , Jolm Jolm vVishart vVishart ______Toronto Toronto Pres., Pres., R ay mond mond Bowl es es ______Barrie Barrie K. K. M . . Cook Cook ____ ______ Roanok e e H er b e rt rt W hit e e ------Tr oy oy Past Past P1· es., es., F. F. S. S. Whitlock Whitlock __ __ Burlington Burlington C lwi . mwn mwn I AMFES AMFES Section Section Dou g l as as F ri e nd nd ______V es tal , , N. N. Y . . Bur e n n Ave., Ave., _Riclunond, _Riclunond, Va . . 23226 23226 0 NTA IUO IUO MILK MILK SANI TAHIANs TAHIANs AssOCIATIO:-< AssOCIATIO:-< Richard Richard Franklin Franklin ______Grover Grover S ec ' y.-T 1 · e a s., s., vVilliam vVilliam H. H. Gill , , 6702 6702 Van Van G. G. A . . Cad awa ll e r r ______N. N. \ ' Vales Vales A I I Zimm e rman rman ______Philad e lphi a a ______Christiansburg Christiansburg ( And And officers officers li s t e d d abov e) e) 2nd 2nd V i ce-P ' r es., es., Francis Francis S. S. Shock e y y Sh e ld o n n Shu ey ey ______Woodston , , N. N. J. J. Howard Howard B . . Marlatt Marlatt __ __ i\1iddl e to" · n n D e \'l l itt itt M a rtin rtin ______T e mpl e ton ton 1 st st V i ce -P -res., -res., Or e n n Colli e r r __ __ Powhatan Powhatan Francis Francis J . . Br e nnan nnan __ __ l - lubban.lsvill e e Edwin Edwin Schmid Schmid _ _ _ _ _ _ _ B e l oit, oit, Ohio Ohio Pres. , , A. A. C . . Hollida y y ______ Hi c hm oncl oncl Francis Francis R. R. Brad y y ______:\ orwi c h h v V alt e r r Kit c h e n n ______Pittsbur g h h Exec uti De De Committ ee: ee: AN D D DAIHY DAIHY FlELDJ\ • IA N N L es es Tegel e r r ------v Va rr e n n Past Past Pms., Pms., Rob e rt rt F. F. Holland Holland _ _ _ ltha ca ca V m G I N J A A AssOCIATION AssOCIATION oF oF SANITAHIANS SANITAHIANS Marshall Marshall Runkl e e ______Cochranton Cochranton Hall , , Cornell Cornell Univ. Univ. __ __ Ith aca aca 1 485:! 485:! Rob e rt rt Culhan e e ______Waterford Waterford (and (and officers officers list e d d above) above) Sec . -TT e a s . , , R. R. P . . Mar c h , , 118 118 Stocking Stocking Ex ec uti ve ve Committ ee : : Basil Basil Rob e rt so n n ______ Sisseton Sisseton Pr es. -El ec t , , vV. vV. Farnsworth Farnsworth lV !. !. __ __ D e lhi lhi _ ______Curryvi ll e e 31 31 166 Monte Monte i Goodr c h h ______Ab e rd ee n n Pres., Pres., John John " ' · · Raht Raht ------Vernon ------Vernon S ec.-T r eas . , , Bernard Bernard E. E. Hini s b b ______D i r ec tors : : Pa s t t Pms., Pms., T. T. Russ e ll ll Rooks Rooks __ __ Allentown Allentown \1ILK \1ILK AND AND FooD FooD SANITA RIA KS KS State State D e pt. pt. of of H ea l th th ______Pierre Pierre l\Ew l\Ew YoRK YoRK STATE STATE S ec.- Treas., Treas., AssoCIAT I Ed OI' OI' wa Vice-Pr O rd rd F F P . . es., es., fo.li c hal ew Ga i l cz, cz, e n n Furry Furry ______Ma rtin s bur g g Pr es. - El ec t, t, R i c hard hard \ \Ieave r r ______O x ford ford Vic e -Pr es., es., Adolph Adolph Zulk Zulk ______Sioux Sioux Fa ll s s Pr es., es., Llo Pr y es d d . , , Moste Robert Robert ll e r r ______Leiferman Leiferman Fried e ______n s s \ • lit c: h e ll ll ______J e ff e r so n n City, City, 65102 65102 of of H ea lth , , State State Offi ce ce Bld g. g. Associ Associ A A noN noN OF OF SANITARIAN S S Sec.-Tmas., Sec.-Tmas., Erwin Erwin P. P. Gadd , , State State Di v . . PENNSYLVANIA PENNSYLVANIA Sou TH TH DAIHY DAIHY DAKOTA DAKOTA SANTTAIUANS SANTTAIUANS AssociATION AssociATION AFFILIATES AFFILIATES 121 121 O F F IAMFES IAMFES 122 AssociATION AFFAmS viewed the very comprehensive program on mastitis liamsburg to be exact, and a person who has done a control undertaken in that community. Similar ex great deal in that area, not only in improving milk periences in Vermont, New York and in the South supplies, but on behalf of his fellow workers in this west were fully discussed. Various committee re profession. The recipient of this year's award grew ports covered studies and surveys operating under up in a home where milk and ice cream was a way Of , Council direction. life since his father was closely identified with these A ne"v feature on the program was the provision branches of dairying. He then attended the On ' for informal evening discussion periods devoted to tario Agricultural College graduating in the Dairy specific areas of milking machine operation and on Option in 1947. He served on the staff of the De screening tests . All daytime and evening sessions partment of Dairy Science at O.A.C. for a short were fully attended. time but later returned to th e Ottawa area where This year the proceedings of the a nnual m eeting his special talents as a sanitarian quickly developed. were not distributed in advance but will be mailed As supervisor of the laboratory a nd Heldman for to all registrants when the job of assembly and print Clark Dairy Ltd. of Ottawa he helped to develop ing is completed. Copies will be available from the or adopt for general us e a number of improved meth National Mastitis Council office, 910 17th St. NvV, ods which have now become widely used. Among Washington, DC. 20006 at $4.00 per copy for mem these might be mentioned the preliminary incubation bers and $5.00 for nonmembers. modification of the resazurin test, laboratory pas teurization of individual producer samples, single The 1969 meeting of the Council will be held in service containers for collection samples from bulk Chicago on January 27-29. , tank routes, as well as other innovations. He was frequently called on to co-operate with Dr. C. K. ONT ARlO ASSOCIATION HONORS Johns and his colleagues of the Canada Department CLAIR MERKLEY of Agriculture in their studies and research project relating to quality milk production and control. The person we honor today has given a great deal of his time to foster the development of the Eastern Ontario Association of Milk Sanitarians serving in various offices but particularly as its secretary for a number of years until this past autumn. Our award winner has recently taken on duties of a world wide character h aving been appointed to a position promoting trade in dairy and poultry products for the Canada Department of Trade and Commerce. 'While we wish him well in this field, we hope and expect that he will continue to main tain his interest in sanitarians' affairs. It is a special pleasure for me to present Mr. Clair Merkley of Ottawa to receive the 1968 Sanitarian of the Year Award." the Association enjoyed an interesting J. L. Baker, (center ) Ontario D airy Commissioner, con lVIembers of gratulates Clair Merkley, Ottawa, on winning the Sanitarian of meeting. Featured were discussions dealing with the Year Award of the Ontario Milk Sanitarians' Association bulk transportation of milk. A provincial study and as Maria Battaglini, Ontario Dairy Princess, presents the survey of tank trucks in 1967 was reviewed. The 3-A Shield. Standards applicable to bulk tanks were covered by a member of the international standards group. A At its lOth Annual Meeting on January 31, 1968, representative of an operators' organization outlined the Ontario Milk Sanitarians awarded the Sanitarian the viewpoints of the milk transporters . The session of the Year honor to Clair ierkley, a long time mem concluded with a questi on and answer period. ber. The presentation was made by the Honorable J. L. Baker, Dairy Commissioner for the Province of Ontario. A QUOTABLE QUOTE The Citati on read b y Commissioner Baker was as The February 1968 issue of the Michigan Associa follows: tion of Sanitarian's Newsletter opens with a message "Our Association is very pleased to honor as San from President Edward P. O'Hourke a portion at itarian of the Year a native of Eastern Ontario, vVil- least of which is worthy of quoting: L AssoCIATION A FFAIRS 123 "Legally we are now professionals. However, we will be truly recognized as professionals only when the public accepts us as professionals. The public's attitudes, and for that matter their actual acceptance of us as professionals, can not be forced by legislation. The environment al health sanitarian alone holds the key to be coming a professional in the eyes of the public. It will take time but it will be done when all environmental health sanitarians act and per form their duties in a manner which will com mand the respect, confidence, admiration, and L. to R. Eugene Catron, Pres.; Ed Napier immediate Past appreciation of the public we serve." Pres., J. Hobert !\Iiller, Kentucky Commissioner of Agriculture, 'Nuff said. C. Bronson Lane, Pres.-Elect, U. of Kentucky, H. L. Thomas son, Exec.-Sec'y., 1\l g.-Ecl. IAMFES, Inc.; Leon Townsend, Sec'y.-Treas. 1968 KENTUCKY FIELDMEN AND SANITARIANS CONFERENCE ~viore than 180 representatives of the dairy industry in Kentucky attended the 1968 Kentucky Fieldmen and Sanitarians Conference at Mammoth Cave on February 27 and 28. The Conference was sponsored jointly by the Department of Animal Science of the University of Kentucky, the Kentucky Association of Milk, Food and Environmental Sanitarians and the Dairy Products Association of Kentucky. An excellent program offered a wide selection of topics for discussion including Efficient Forage Pro duction and Utilization, Current Nutrition Concepts, I Jim \ Valston, right receives, " Outstanding Fielclman" award from Lyman Kneirem. The Potentials of Freeze Drying, Food and Feed Tolerance Levels for Pesticides, Control of Mastitic Reinfections within the Herd and Practical Problems Facing the Manufacuring Milk Industry. A number of out-of-state speakers took part in the program in addition to members of the teaching and research staff of the University as well as representatives of state regulatory organizations. The featured speaker at the Awards Llmcheon was the Honorable J. Robert Miller, Kentucky Commis sioner of Agriculture. The avvard for outstanding fieldman for 1968 went to Jim Walston of the Ryan Frank Osborne, left, receives Outstanding Dairy Industry i\1Iilk Company of Murray, Kentud.'y. Frank Osborne Representative award from Leon Townsend, Scc'y.-Treas. of Kyana .Milk Producers, Inc. of Louisville received KAMFES. the outstanding dairy indusb·y man award. Dr. C. 124 SSOCL\TION A F F AffiS Bronson Lane, Assistant Extension Professor of Dairy Technology at the U niversity, was chairman for the event. At its a nnual business meeting the Kentucky A s sociation of Milk, Food and Environmental Sanitari ans elected the following officers for 1968: Eugene Cah·on, President; C. Bronson Lane, President-Elect; Jim McDowell, Vice-President and Leon Townsend, Secretarv-Treasurer. VIRGINIA ASSOCIATION OF SANTARIANS AND DAIRY FIELDMEN This is the name of a new organization born March 7, 1968 at the Patrick Henry Hotel, Roanoke, Virgin ia. The birth was consumated by the union of the Virginia Association of Sanitarians, one of the oldest of IAtviFES affiliates, and the D airy Fieldmen's As , sociation of Virginia. There is every reason to be Left to Right-James B. Smathers, Past-President, Virginia lieve the new organization will be a strong healthy Association of Sanitari ans, Mcl.-Va. Milk Producers Assn., Ar t, e nthusiasm and one. The attendance was excellen lin gton, Va ; and Glen D. Shelor, Past-President, Virginia uninimity with which tlie merger was accomplished Dairy F ielclm en's Association, Old Dominion \!ilk Producers augurs well for the future. Association, Roanoke, Va. An outstanding program was presented, highlight ed b y talks by .Mrs . Joyce Short, Editor of "Plentiful Foods", Consumer and Marketing Service, United States Department of Agriculture, and David E. Hartley, Public Health Cquncil, National Automatic Merchandising Association·, :Chicago, Illinois. Left to Ri ght-H. L. Thomasson, Exec.-Sec'y. IAMFES; }. !. K. Cook, Chain n an of Va. Affiliate Section of IAMFES; William H . Gill, Secretary-T reasurer of Va. Associati on of Sanitarians a nd Dairy F ielcl mcn-Hichmond Health D epart ment, Hichmond, Va.; A. C. Holliday, President, Virginia D epartment of Agri cul tu re and Commerce, Hi chm ond, Va.; Oren Collier, l st Vice-President, Old Dominion Milk Pro- David E . Hartley, Public H ealth Council , Nation al Auto- clucers Association Powhatan, Va. and F rancis S. Shockey, matic Merchandisi ng Associati on, Chicago, ILlin ois. 2nd Vi ce-President, Sealtest Foods, Christi ansburg, Va. AssociATION AFFAms 125 All the routin e duties and attendance at m eetings have ' '.:. ~ J .~.. T, . _;) ;J't'J~ ·~·..:.-.-.· - . ~- ~~~.~~ ._!~· \. b een reported in detail in past years so it seems unnecessary to repeat these at this time. A short analysis of the results DAVID LEVOWITZ of our clu es increase is important. Our direct m embership Dr. D avid Levowitz, President of New Jersey showed a slight increase this year and our subscriptions to Dairy Labs, died at the age of 59 on D ecember the Joumal also showed a small gain. Our subscription rates were increased in line witl1 our d ues raise. Membership 20th, 1967. H e was an active member of IAMFES through our affiliates however showed a disappointing 30% for many years. drop. Levowitz, who was born in New York City in 1908, It is cLfficult to account for this in view of the increase in received a B.S. from City College in 1927 and an M.S. direct membership and subscriptions. I beli eve one of th e from Rutgers in 1929, prior to earning a Ph.D . in reasons for tl1is is the failure of so me affili ate secretaries to 1936 from Rutgers. H e worked as an Assistant in send out clues notices or, if sent, to only send one notice. Secretaries who nom1ally do a good job in sending notices and the D airy D epartment at Rutgers Experiment Station collecting cl ues had very sm all losses, which were off set to in 1929 and as a D airy Products Analyst for the N. J. some extent by obtaining new members. \Ve send out three D epartment of Agriculture in 1931. H e later join notices on di rect m embers and subscriptions. vVe had only ed the New Jersey Dairy Laboratories in 1936 as sixty dr opped members and many of .these were clu e to re Director and has been President since 1954. He has tirements and deaths. This was off set by over 70 n ew done extensive work in the areas of sanitation, cream m embers. In spite of this membership situation our financial situ separation and as a consultant to the W ar Production ation shows a big imp rovement as we have come from a Board during ' "'' "' II and the U.S.P.H.S. $3625.15 deficit last year to $2369.08 in the black. This is Dr. Levowitz is well known for his development an improvement of $5994.23. In view of our sound fin ancial of the Levowitz-,Veber modification of the Newman picture and the fact that considerable numbers of dropped Lampert stain solution which is now used exclusively members are being re-instated, I am optomistic about the in milk microscopic work. future and sincerely feel that we have r emaining a loyal group of m embers who are truly interested in the Association. . - "'"~ ' I beli eve our .T ournal has greatl y im proved in the area of ' • ', ·,.,, ~), c •' • r;... . ' ~ ~:.,~. material of interest to all our mem hers. Of course we can DAI,RY AWARD RECIPIENT always do better and this we will continue to strive to do. Our Fooclborne Disease bookl et has been revised and over 5000 copies of this edition has been so ld, making a total of over 35,000 copies for the first and second edition. I am still unable to understand wh y every sanitarian bas not obtained a copy fo r his personal use. The 3-A Sanitary Standards program continues to grow and the most noticeabl e expansion is the use of the stand nrds in food equipment. O ver 2000 revised HTST standards have been sold and it is being used as a guice in the pas teurization of eggs in m any instances. The work of our ; Farm Methods Committee continues to be outstanding and I am hopeful some of our other committees that have been working on projects will have some new cl evelo;Hn ents soon. My own personal feelings with respect to a merger with John ~ !. Schl egel, Indianapoli s, second from right, re NAS is that there would be many advantages 1f it can be ceives Indiana D airy Industry's Disti nguished Service Award accomplished properly. l n any event it seems to bt important certificate from Arnold Tonne, F t. w ·ay:n e, president of Tri to decide one way or another. I feel strongly th at the work State Dairy T ech Club, at Joint D airy Technology m eeting and accomplishments of IAMFES in tl1e milk and >oocl field at Purdue Uni versity. \ Vitnessing presentation are Jerry should be main tained. If the membership decides to con Raab, left, IncLanapoli s, president of th e Indianapolis Dairy sumate the merger I will do my best to see that tl1is is done. T P.ch Club, and \\lesley Ketcham, North Liberty, president If the membership decides again st the plan then 1 beli eve of the South Bend Michiana D airy Tech Club. Schlegel is we should devote all our energies iJl tl1e milk and fo od area chief of the production section, Division of Dai ry Products, with e ~ tra effort applied to expanding our foo d program. Indiana State Board of H ealth. In any event I am always happy to help you and \VOrk for I your interest in any way 1 can . ••\ ANNUAL REPORT-JULY 1, 1966- JUNE 30, 1967 REPO.RT OF THE COMMITTEE ON EDUCATION H . L . T homasson, E:wcuti.ve Secretary and Man agin g Editor AND PROFESSIONA L DEVELOPMENT-1.967 This report will be unusuall y brief because much of the J. R. Patillo, Cha-irman information has already been presented and most of the time The principle activities of the Committee are as noted at the business m eeting is n eeded for the discussion of the below: proposed merger with NAS. Projecting Sa nitarian's Image-Since tl1e sanitarian pro- 126 AssociATION AFFAIRs fession is still not well tmderstood by the public, this Com REPORT OF THE JOURNAL mittee desires to continue using mass media to acquaint es tab MANAGEMENT COMMITTEE lishment operators and other citizens with the work of the sanitarian. "Institutions" Magazine, Chicago, Illinois, was As has been the situation over the past several years, it contacted and the managin g editor, Mrs. \'Vallace, anticipates was not possible for the Committee to meet as a unit 1til doing two stories on the sanitarian. One wo uld describe an just prior to the mmnal m eeting. However, during the year inspectional tour of a food establishment with a sanitarian there has been limited correspondence between the mem bers and one or two meetings of a number of the committee and the other would give a profile of the sanitari an profession . .( , members. The Committee, a~ a whol e, met twice on August I The executive producer of "Monitor", the weekend radio 13th, at the Americana. Dr. K. G. \iVeckel was unable to network program, was personalJy contacted, but unfortunately attend but all other members wel'e present. he did not indicate an interest in taping an interview with In general, it was the opinion of the Committee that the an officer in our Association. content of the Journal has continued to improve over the Plans were worked out for aiding the F lorida Association past year. The use of "items of interest" has aided in the in obtaining radio, television and newspaper coverage of the reduction of the "white space" problem. The editors have JAMFES annual meeting. done well in obtaining "reader interest" items as well as im proving the content of the News and Events Section. Exchange Of Newsletters-Last year the committee m ged Considerable time was given to briefing the Committee affiliates to exchange their newsletters. Some immediately on the proposed merger of International and NAS by Dr. heeded this plea but others are not yet participating in this Olson and Mr. Thomasson. Many points relating to prob sharing program and therefore are not reali zin g the full po lems which will be encountered in the combining of the two tential of their bulletins. Another plea for this exchange was journals were discussed. sent again this year to these associations. Affiliates were Dr. Olson presented brief comments on the Journal con- , also urged to send copies to "Red" Thomasson, managing tent for 1966 which were inclnded in his report to the Exe editor of the Journal of Milk and Food T echnology. cutive Board. He also reported that when he had decided it would he necessary to give up the editorship of the Joumal Enla·rgement Of Committee-Because of travel fund re because of his new position with FDA, he was asked by the ductions in several states, it seems unlikely that the entire Executive Secretary to look for and recommend a replace committee will ever be able to meet. To cop e with this ment. Dr. Elmer Marth, of the University of W'isconsin, was problem, the committee is now being enlarged and will be contacted and has accepted the position of Editor of the divided into subcommittees. ~'! emb e r s of each subcommit Journal. At this time, we wish -to welcome Dr. Marth. \i\Te tee will be in the same geographical region and should be wish him success and, as a committee, offer om assistance able to meet _personally from time to time to work on in every way possible. assigned projects. This plan will overcome most current Numerous other items were discussed at our aftern-oon objections of employers to expensive travel and time loss. session. The Committee believes that a number of recom mendations should be attempted during th e interim period Solicitation Of ]ou.mal Pap ers-Each year a number of good between now and the possible merger of the two associations. papers are presented at annual m eetings of affiliates, or at other meeting~ which our members attend, but few of these After due deliberation on the subjects discussed by the papers are ever published. A letter from this committee to Committee, the following recommendations are presented affiliates urged them to submit these papers to the Journal to the Executive Board for their consideration : of Milk and Food Technology for review and possible publi 1. Since the Committee believes it is essential that the cation. identity of the Journal be maintained for the scientific and professional advancement of the association and its mem Public Requests-Most of the requests for information this bers, careful study must be given any proposals relating to year were from students or libraries desiring material on the the combination of the present journals when the two asso career of the sanitarian. These requests were answered usin g ciations merge. It is our understanding th at the earliest elate the mimeographed sT1eet "The Professional Sanitarian." A for any change in the journals would be January, 1969. subcommictee's draft of a color brochure on the career of Therefore, it is recommended that the Executive Board of the sanit1rian is expected to be review .by the IAMFES International and the Executive Board of NAS immediately Executive Board at the Annual Meeting in August. Printing appoint a joint committee to study and make recommenda of the b:ochure is anticipated in the fall. tions relative to the best m ethod for the combination of the two journals. This study should include all aspects of the Packet Of Aids For Affiliates-A function of this conu11ittee combination such as name, number of issues, content of is to supply affili ates with ideas and printed information which iss ues, etc. It is suggested that Journal Management Pro they can reproduce. A packet of mi scellaneous aids is al cedures of other associations, such as the American Dairy most completed and is scheduled for mailing in August to Science Association, be studied and used as a guide in the secretaries of affiliates. Included in this packet is a guide development of a suitable Journal ,Management program for for planning and conducting better meetings. the combined jomnals. The joint committee should be pre ptued to report back to their respective associations at the Graduate And UncleTgraduate Education-Much exploration 1968 annual meeting. and gcidance is needed in the field of education for the sani 2. Dming the forthcoming interim period, it is recom tarian at both the graduate and undergraduate levels. Al mended that no clnnges be made in the present Journal or of thoug), a subcommittee is now considering this subject, sig the Editorial Board. It is suggested that Dr. Marth as the nifica1 t achievements by the committee in this area me not new editor should write each m ember of the Editorial Board exp eGted until the ensuing year. asking that he continue to serve until the proposed merger s mall mall villag e. e. Car e ful ful but but simple simple qualit shed's shed's y y milk milk contro supply supply l s s is is told told in in a a recently recently issuec\publi- su ppl y y th e e n ee ds ds of of a a meh·opolitan meh·opolitan area area e limin or or ate ate v a abnorma e r y y l l milk milk from from the · · Spokan ~ ~ milk milk water-requires water-requires only only simpl e e eq uipm ent ent d e signed signed to to Spokan e, e, VVashington, VVashington, and and its its succ e ssful ssful pro ~· to to am am ing ing thr ee ee ingr e di e nts-fr es h h milk , , nonfat nonfat dry dry milk milk and and Th e e story story of of th e e H e alth alth D epar oF oF tm ent ent t11 e j city city of of The The operation operation itself itself consisting consisting of of uniformly uniformly mL x ' ' 1 1 COVERED COVERED IN · · UNIVERSITY UNIVERSITY BULLETI~ BULLETI~ duction. duction. SPOKANE SPOKANE PROGRAM PROGRAM ON ON ABNORMAL ABNORMAL MILK MILK pric es es for for fr es h h milk , , thus thus encourag in g g local local pro - ....., ....., ber ber of of p eo pl e. e. Furtl1er , , farmers farmers can can be be paid paid incr ease d d • ' ' ) ) toned toned milk milk within within th e e r ea ch ch of of a a vast l y y greater greater num I I 11 45 45 Nineteenth Nineteenth St. , , N . W., W., Washington , , D . . C. C. 20036. 20036. power , , r a e duction duction · of of consumer consumer milk milk pric e s s brings brings 1 '-Io. '-Io. 3'2) 3'2) is is available available from from D airy airy Society Society Intern ! tional , , utilit y. y. In In countries countries with with lov v v consumer consumer purchasing purchasing A A co p y y of of this this 21 21 pag e e bookl e t t ( ( DSI DSI Publication Publication c r eased eased quantiti es es of of milk milk of of high high nutritiv e e value value and and n ee d d for for good good milk. milk. minimum minimum lo ca ll y-produced y-produced supply supply to to provide provide in i s s b e ing ing don e e in in world world areas areas to to help help m ee t t the the urgent urgent the the advantag es es of of supplementing supplementing and and ex t e nding nding th e e Th e e DSI DSI bookl e t t tells tells what what can can b e e done done and and .what .what in in so-c a ll e d d "non -dair ying" ying" counh'ies, counh'ies, the the bookl e t t lists lists lif e" , , or or "M ilk ilk must must b e e includ e d d in in th e e daily daily diet." diet." Pointing Pointing out out that that 75 % % of of th e e world ' s s population population liv es es or or "l i'Jilk i'Jilk and and dairy dairy foods foods a r e e k ey ston e s s to to a a l "l:!a lth y y How How of of It. " " most most comp l e t e e food, food, e qually qually good good for for young young old " an~l an~l , , national national bookl e t t e ntitl e d d " Ton e d d Mi lk lk - th e e Wh y y and and products products s tart tart with with a a maxim maxim that that " Milk Milk is is nature's nature's is is d in in e s~ribed s~ribed an an int e r e sting sting Dairy Dairy Soci e ty ty Int e r Man y y bookl e ts ts on on nutrition nutrition and and health health or or on on dairy dairy use use as as a a vital vital food food in in countries countries of of lo w w milk milk production production B B content, content, so so esse ntial ntial to to growth growth and and health, health, remain. remain. I I development development of of the the product product in in India India and and its its increas e d d milk. milk. The The prot e ins , , min e rals , , l actose, actose, and and vitamin vitamin nonfat nonfat solids solids d e sired sired in in th e e finish e d d product ." ." Th e e only only th e e fat fat and and vitamins vitamins A , , C C and and D D conten t t of of t11 e e as as are are r e quir e d d to to obtain obtain th e e p e rc e ntages ntages of of fat fat and and quality quality manuf ac tur ed ed dairy dairy products. products. It It reduces reduces milk , , nonfat nonfat dr y y milk , , and and water, water, in in such such quantities quantities of of varied varied composi tions tions and and uses uses in in a a variety variety of of high high Toned Toned milk milk is is described described as as "a "a combination combination of of fr es h h Th e e proc e ss ss makes makes possible possible th e e production production of of milks milks ON ON - "TONED" "TONED" MILK MILK bottling bottling and and packaging. packaging. DAIRY DAIRY SOCIETY SOCIETY INTERNATIONAL INTERNATIONAL BOOKLET BOOKLET can can b e e provid e d d for for t es tin g, g, mi x ing , , pasteurizing, pasteurizing, NEWS NEWS AND AND EVENTS EVENTS of of eac r h e port. port. C . . K. K. John s s E. E. H . . M a rth rth a ll ll commi tt ee ee r e port s s d es ignatin g g pub li ca tion tion o f f all all or or p a rt s s K. K. G . . Weck e l l J . . C . . Ol s on on U1at U1at th e e Executiv e e Board Board co n s id e r r ev i ew ew and and approva l l of of F. F. \ V. V. B a rb e r , , Cha : irman irman \ • V . . J. J. Dixon Dixon port port shou ld ld not not r es t t with with th e e Editors.) Editors.) It It i s s r ecom m e nd e d d CoMli!JTTEE CoMli!JTTEE MEllmEns MEllmEns for for r e port s, s, etc. etc. ( Th e e d ec i s i o t n o o publi h a a h s co mmitt ee ee r e proval proval for for publi ca tion tion of of c ommitt ee ee r ep orts , , se ttin g g clu e e dat es es e nd eavo r s. s. some some sys t e m m is is n ee d e d d t o o es tabli s h h th e e r es pon s ibilit y y for for ap Jo e e as as Editor Editor but but w e e wish wish him him r e port , C which which we we ca b n e e ju Committ s tifiabl y y ee ee proud. proud. li s t s s and and · w e e obj ar e e ec sorry sorry tiv es es ha to to ve ve l oose oose not not b ee n n adequately adequately e ffort s s as as Editor Editor of of th e e Journal. Journal. portin g g \ • Ve Ve on on h conm1ittee conm1ittee ave ave a a Jonrn appointments appointments a l l of of and and c ommitt ee ee reports. reports. pr ess ess its its J appreciation appreciation . . t o o Dr. Dr. 5. 5. Th C. C. e Olson Olson r e e is is n for for ee d d hi to to s s provide provide untirin g g for for a a sys t e m m for for b e tt e r r r e Final l y y th e e Joumal Joumal l ' vlanagement vlanagement m e mb e Committee Committee r s s as as to to th e e wishes wishes ac tiviti to to es es ex o f f th e e Association . . Council Council in in this this area. area. the the minut es es of of Executive Executive Board Board m ee tin gs gs to to b e tt e r r inform inform th e e eve r e y ffort ffort m a d e e to to expe dit e e in in anv anv th e e s Jom u gges na tion l. l. s s The The mad Board Board e e by by th sho e e uld uld a l so so c on s id e r r publishin g g portan ce ce of of th e e coo p e ration ration of of mitt th e a e d d nnd nnd ffiliat co es es nsid b e e e ration ration stressed stressed g i ve and and n n publicati o n n of of th ese ese r e port s s Affiliate Affiliate Coun c il il meeting. meeting. It It e d d i s s th recommended recommended e e Ex ec utiv e e Bo that that a rd rd th r eq e e u im es t t that that wr itt e r n e port s s b e e sub coo p e ration ration ha ve ve b een een in c lud e d d on on in in which which th e e a Int ge nda nda e rn a for for tion a this this l l h as as yea r ep r' s s r ese nt a tion. tion. It It i s s r eco mm e nd 7. 7. It It is is not e d d t h at at inform previo e d d u s s of of comments comments th e e ac tiviti concern es es of of in th g g e e aff int ili e ra ate ate ssoc iation iation commi tt ees ees c ommuni c ati 4. 4. n n o It It ca ha b n s s b e e ee d n n eve s u lop gges ed. ed. t e d d that that th e e membership membership s hould hould b e e Editor. Editor. It It i s s hop e d d that that so m the the s e offic uit a e e bl e e operations operations m e thod thod of of for for th b e e e tt Assochtion. Assochtion. e r r again. again. Su annua c h h m l l ee m tin ee ting ting gs gs a r s e e o o eve that that n n Dr. Dr. mor e e Marth Marth important important ca b n witl1 witl1 eco m e e a a f n a ew ew miliar miliar with with be e n n s u gges a t t th t e e e d d Shelbyvill in in th e e past past e e Offi and and ce ce as as thi s s s oon oon co mm as as e nt nt poss is is ibl r e e e p following following e ated ated th e e Journal. Journal. e e Mor 3. 3. Dr. Dr. frequent frequent Marth , , Mr. Mr. m ee tin Di xo gs gs n n b a e nd nd tw ee Mr. Mr. n n th Thomasson Thomasson e e Editors Editors s ha hould hould s s m ee t t the the area area of of co mmtmi ca ti o b n e t wee n n i s s th d e e e t Editors Editors e rmined. rmined. of of th e e 6. 6. There There i s s r eso con lv tinu e d d es es a nd nd to to th b e e e e ff a a ec n t t ee of of d d s for for u c h h improvem a a merger merger e nts nts on on th in in e e journ a l l 127 127 Assoc iAT ION ION AFF AFF AlliS AlliS 128 Ews AND E vENTS cation. The publication, "Eliminating Abnormal J\1Iilk just ended. The numbei- of cows per farm has in from a City Milk Supply," was printed b y the Uni creased from 29 to 38. The total number of cows is versity of Idaho College of Agriculture as Current still a bit over a million and only 145,000 less than Information Series o. 60. in 1960. l ncreasecl production per cow, from 8,15Q The narrative report explains how in 1957 the pounds in 1960 to 9,700 pounds last year ( accompan ~ ; Spokane milk shed shifted to the use of farm bulk ied by an inccase of nearly 1,000 pounds per cow in r number of tanks on the farm and every-other day shipments. grain feel) more than offs et the smalle .( . The Resazurin test formerly used to detect abnormal animals. Total production was about 209 million 1 milk could no longer be used. Through the help of pounds higher than in 1960, altl:wugh the difference the University of Idaho dairy science department the was even greater in some years in between the two Modified ' 1\lhiteside Test was selected as a screening dates. test for abnormal milk, and the Direct Microscopic Dr. George J. Conneman, of the Iew York State Leucocyte Count was adopted as the official exam College of Agriculture at Cornell, has made some ination tes t for abnormal milk. projections on what the situation in the state will be Screening tests run in 1962 were both revealing in 1974, at the e nd of another seven-year cow cycle. and startling. Only 57.6 per cent of all milk samples He foresees a shrinkage in the total number of were normal, the remainder were abnormal. The dairy farms to 16,500. They will be bigger than situation demanded attention, a nd in November, 1962, now, in line with the past trend, a nd an increase in the first steps vvere taken. A meeting was held to average production per cow to 11,300 pounds will off lay out a plan of action. set an estimated drop of a little more than 100,000 in , The publication "Eliminating Abnormal Milk from the total cow population. Instead of a herd averag a City Milk Supply" reports the step-by-step plan of ing 38 cows, as in 1967, the average will be 50. This action that was developed, how it was initiated, the will not entirely result from an increase in size of types of obstacles encountered and overcome, and the herds. The tendency of small farmers to quit dairy ultimate success of the program. ing or get bigger will continue. The largest change Copies of this report are available free by writing is expected· in the farms with 20 to 29 cows, both in to: Mailing Room, Agricultural Science Building, actual numbers and percentage-wise. More than University of Idaho, Moscow, Idaho 83843. Multiple half those in that group are likely to either grow or copies are available at cos t. CJUit by 1974. The least change, relative to present totals, will come with farms housing between 40 and 60 cows. MICHIGAN HOLDS WORKSHOPS ON FOOD The number will not change much. But is expected FOR WAREHOUSEMEN· PROTECTION that there will be 280 more with between 60 and 99 Two workshops concerned with protecting stored cows and that the munber of herds with more than food from infestations, contamination, and adulter 100 animals will go up from the present 700 to 1,250. ation have been conducted for food warehousemen 'From N. Y. State Association of Milk and Food Sanitarians in Mi::higan. The two one-day sessions were sponsored Newsletter, Sprin g, 1968. jointl; by the Michigan D epartment of Agriculture's Food Inspection Division and the U. S. Food and CDC ANNOUNCES COURSE IN Drug Administr a tion '.~ D etroit District. PESTICIDES AND PUBLIC HEALTH Topics discussed included the rat problem, in festah:m habits of insects, control of the bird problem, The National Communicable Disease Center at industry's responsibility in sanitation, the respective Atlanta, Georgia, has announced a four day course in wareluuse sanitation programs of the two sponsoring Pesticides and Public Health. The course is identi organizations, and the Michigan Pest Control Asso fied as No. 2655- I and will take place on May 13-16, ciation's responsibility and function in warehouse 1968 at facilities at the Center in Atlanta. · p est control. Panel discussions a t the two workshops The material to be presented will be designed for covere:l all topics. personnel employed b y State ·and local health depart Fur6er information on the sessions can be ob ments, Federal agencies, arthropod control districts, tained from either of the sponsoring organizations. conservation groups and other appropriate agencies. Biologists, sanitarians, engineers, chemists, physicians, nurses, veterinarians, other members of the health SEVEN YEARS OF DAIRYING team, a nd individuals whose employment includes IN NEW YORK STATE' the responsibility for performing or supervising pesti Sewn years ago, in 1960, there were 40,180 dairy cide usage a re invited to make application for this farms in New York, compared to 26,340 in the year course. NEWS Al\'D EVENTS 129 Among the topics to be covered in the fom day WISCONSIN'S MASTITIS CONTROL program are: The Ecology of Pesticides in the En PROGRAM DOING A GOOD JOB ( vironment; Distribution of Pesticides in the Environ Less than 4 per cent of about 69,000 grade A h ~rds ment and Man; Pesticides and Their Use in Public in the state needed some help in correcting their mas Health Programs; Elementary Pesticide Chemistry; titis situation, according to a report of University of Pesticide Laws and Legal Implications of Pesticide Wisconsin veterinary scientist C. W. Burch. The Usage; and Clinical Effects and Treatment of Pesti status of manufacturing milk producers is only slight cide Poisonings. ly different. A few more of them needed help in The staff conducting the program will consist of controlling mastitis. Nevertheless, the situation seems individuals employed by NCDC and other agencies satisfactory. Over 87 per cent of manufacturing milk with responsibility in the pesticides field. In addi producers need no further assistance, and less than tion, consultants will be utilized to present those top 13 per cent require help. ics in which they have special competence. Since the mastitis cont1·9l program was started, it For further information on the course and details has been substantially improved and accelerated, on enrollment address: Chief, State Services Section, Burch says. Vl isconsin Department of Agriculture Pesticides Program, National Communicable Disease laboratories to screen milk for mastitis are located in Center, Atlanta, Ga. 30333. Madison, Green Bay and Eau Claire. Every dairy man has his herd milk tested in one of these state TEST BOTTLE SHAKER laboratories three times a year. These tests are made in addition to the monthly tests conducted voluntarily by dairy plants. Results of all tests are reported to dairymen. If a producer's milk sample tests above a desired level, he is advised to take appropriate measmes to improve the situation. A state veterinarian and dairy inspector visit the farm when the milk samples re peatedly test above acceptable standards. The vet erinarian examines each milking cow while the dairy inspector does a thorough sanitary inspection. Such - visits do not often happen. About two-thirds of all dairymen can improve their situation and do not get a second unacceptable test. The Garver Test Bottle Shaker is ideal for use A producer who finds his milk tests high on a wherever consistently accurate test bottle integration mastitis screening test can turn to several people for i is required. help, says Burch. He can ask his veterinarian for The machine combines a unique and exclusive help in the care and treatment of individual cows. ovate action (which closely simulates hand twirling) In turn, veterinarians may appeal to the State Vet with an extremely low center of gravity to assme you erinarian's office for further help. Dairy plant field complete integration of a full test load in 30 to 45 men can also help the producer improve his milking seconds- without forcing the mixture into the bottle methods and techniques. The milking machine serv necks. iceman can help correct faults in the mechanical Made in 24 and 36 bottle capacities with either a milking equipment. Mastitis can be kept under control but it requires stationary or removable tray, the Garver Test Bottle the continuous effort of the dairyman, Burch says: On Shaker features a heavy duty, variable speed, gear head motor-a shaker arm driven by a precision ball the whole the dairy industry has been extremel y pleased with vVisconsin's mastitis control program. bearing-a cast aluminum shaker h·ay with a rubber I pad in tl1 e bottom- and a 3/ 16" rust-resisting steel "~ bottom plate with a heavy rubber pad cemented to the under side. All models are made to accomodate BOOK REVIEW both 6" and 9" glassware. Removable h·ay models COTTAGE CHEESE AND OTHER CULTURED are ~ec ure d by means of a cam action lock-and are MILK PRODUCTS. 1967. Douglas B. Emmons and ideal for use with exh·a trays to eliminate unnecessary StewaTt L. Tuckey. Chas. Pfizer and Co., New York, unloading operations. N. Y. 143 pp. $1.50. (May be obtained from Chas. For further details, write tl1e Garver Manufacturing Pfize'l' and Co. , 1nc., 4215 N . Port Washington Ave., Co., 109, Union City, Indiana 47390. Milwaukee, Wis. 53212. ) 130 NEws Al\'D EvENTS This is a short, concise, and well-written book cover WANTED ing the theory and practi ces of manufacturing un General Environmental Sanitarian for small city health ripened soft cheeses and fermented milks. Although department; annual salary $7,900.00 to $8,500.00 plus car two-thirds of the text deals with Cottage cheese, the or car allowance, retirement, insurance and other lib ~: ral sections on buttermilk, sour cream, and yogmt are benefits. Contact: E. Cornfield, M.D. Director of Heahh, rather complete. Sections on b akers'; cream, a nd City Hall, Bristol, Connecticut. 1 eufchatel cheese are brief with minimum discussion SANITARIAN 1-$6995.04-$8488.90 (to be confirmed). of newer t echniques used in making these products. Graduation from a college or university with satisfactory Calculations of yield for cream and eufchatel completion of 45 quarter (or . 30 semester) hours of cheeses are o utlined. academic training in the basic physical, chemical, bio· Characteristics of lactic starter cultures and manu logical or sanitary sciences. Applicants must be 21 years facturing procedures used for Cottage cheese are dis of age. Apply Civil Servie Commission, City Hall, Rock· ford, Illinois. Telephone 965-4711, Ext. 221. Filing dead· cussed in detail. Personnel using pH meters will line, date, time and place of examination will be for· find the section on use a nd care of the meters very warded to all applicants. helpful. The chemistry of buffering substances in milk whic-h affect titratable acidity is explained in CITY BIOCHEMIST-$8915.71 -$ 10,812.67 (to be confirm· an understandable manner. D efec t s in Cottage ed). Successful applicants wi II have technical respon sibility for the public health laboratory and must have cheese and .. fermented milks are listed with reasons a B.S. degree from an accredited university with major for their appearance as well as preventive measures. studies in bioche mistry, chemistry, bacteriology, plus This book should be a useful addition t o libraries two years experience in sanitary bacteriology or sani· ' of small and large firms which manufacture the prod tary chemistry. Graduate degrees may be considered ucts covered in the text. c.s equivalent years of experience. Applications must be filed before 4:00 P.M., May 31, 1968 with date and Norman F . Olson . place of examination to be announced. Apply Civil Service Commission, City Hall, Rockford, Illinois. Tele· phone 965-4711 , Ext. 221. FOR SALE Single Service milk sample tubes. For further in· formation and a catalogue please write, Dairy Technology CLASSIFIED ADS Inc., P.O. Box 101, Eugene, Oregon. PUBLIC HEALTH SANITARIAN IND EX TO ADVERTISERS Become part of a dynamic team in New York State's Babson Bros., Co. ______Back Cover expanding Environmental Health Programs Chr. Hansen's Laboratory, Inc. ______V • $4.5 Million Rodent Control Program • Hospital and Institutional Sanitation Difco Laboratories ______Inside Back Cover • Camp and Recreational Sanitation Garver i\llfg. Co. ______130 • Food and Milk Sanitation IAJ\ifFES, Inc. ------V, VI • Housing and Community Environmental He~ lth Klenzade Products, Inc. ______Inside Front Cover Sanitation The Haynes Mfg. Co. ______IV Key positions are now available in Albany ; and other locations throughout ·the State as: ,. Associate Sanitarian ·'· Approximately $10,000-$11,000 Consistently accurate! . Bachelor's degree with 30 credit hours in natural science A co mpl ete line of Babcock tes ters.:.:..s k36 and mathematics and three year's of satisfactory profes bottle capacity-in electric, hand and hand sipnal experience in environmental health. electric model s. Ad va nced fea tures include the most accurate speed indicator known, ·~ ·. Senior Sanitaria-n., variable spee d control and thermo static hea t ~.-.:. ·~·.- · Approximately $9,000-$11,000 contro l. Gerb er test models also av ~ ilable. Requires degree and two years of experience Public Health Sanitarian Approximately $7500·$8800 . .,. . Requires degree and one year of experience .. ' ·Babcock Test• Bottle· Shaker. Ovate move . I IIJent 7compLete ly integrat es acid with Send resume or write for application to: . milk or cream, ass ures uniform testi ng, saves time . May be loaded while in motion . · ,Sanitarian Recruitment, OPA . j Made in 24 and 36 bott le mod els with sta New York State Health Department tionary or removable tray. 84 Holland Avenue Write today for full. details! THE GARVER MANUFACTURING CO. Albany, New York Dept. JM , UNION CI'TY, IND. AGAIN AND AGAIN Processing today to be profitable, must be repeat standardization ... a te-chnology of again and again and again. This is where Hansen's enzyme preparations, colorants and cultures become especially important, for Hansen's has an unequalled depth in experience- since 1874 - and an unsurpassed record of time-tested performance. Even more, Hansen's give you the convenience and economy of one label purchasing, delivery, invoicing and inventory. Yow order is wanted, welcomed and valued. Call or write. Cheese Rennet • Cheese Co lor for process chee se and othe ~ food s • Ann atto Butter Co lors • Starter • Catala se • Oxi-La c • Dri-Vac® Disti ll ate • Cottage Cheese Lactic Cultures • Blue Mo ld Powder Coagulator • Ice Cream Color • Cul ture Fla sks - • Ann atto and Turmeri c Colorants REVISED Procedure for REVISED 19'66 1966 EDITION The Investigation EDITION ; of F oodhorne Disease Outbreaks Recommended by INTERNATIONAL ASSOCIATION OF MILK, FOOD AND ENVIRONMENTAL SANITARIANS, INC. COPIES OBTAINABLE FROM International Association of Milk, Food and Environmental Sanitarians, Inc. Box 437, Shelbyville, Indiana P1·ices: Single Copies, $1.00 each: 100 or more copies, 65 cents each. :25-100 copies, 75 cents each. Please do not send stamps. v ! + I Application for Membership I I INTERNATIONAL ASSOCIATION OF MILK, FOOD & ENVIRONMENTAL I I I I SANITARIANS, INC. i I Box 437, Shelbyville, Indiana 46176 i i Name ------Date i I Please Print I ,..i' . Address 0 Renewal i f ______Zip Code ______I i 0 New I i Business Affiliation 0 Re-instatement I I Annual Dues $10.00 0 Check 0 Cash I I (Membership Includes Subscription to Journal of Milk & Food Technology.) j I Please Print ! I Recommended by i I i I Shelbyville, Ind. [ I Box 437 Subscription Order l I JOURNAL OF MILK & FOOD TECHNOLOGY I j i (Monthly Publication) , I ! I Name ______Date i I Please Print i i Address ------[] New i ! ------0 Renewal j I Educational Institution & Public Libraries Individual Non-Member Subscription (Annually) $10.00 I I (Annually) $8.00 [] Check 0 Cash Governmental Agencies, Commercial Organizations I i (Please Print) I iI I.A.M.F.E.S. & J.M.F.T. i j -- -Box-437, Shelbyville, Ind. - - Change of Address r I FROM I I Name _~~ ___ ~ -- ______------______Date ! ··· Please Print Address TO Name Please Print Address ------! I.A.M.F.E:. : ,l_-('('·FITd Order for 3A Standards Ij Box 437, S el yv• e, n . fj j Name ------P'i~a se-P~~t------Date ------j j' Address ------! 'j i ( ) Complete Set @ $4.50 = ------( ) Complete set bound (durable cover) @ $6.00 _ ___ _ --- ' '_j ( ) Revised HTST Std.- without cover := $1.00 F.O.B. Shelbyville, Ind. J i j 5 Year Service on Standards as Published = $3.50 additional l I I I ~~~~~~ ! j Amt. ------Title ------I j Schedule of prices for reprints F.O.B. Shelbyville, Indiana I I 1 2 3 6 I i 1oo or less $ft.~5 s~;-~~s & $~/.;rs ~3~ - ~oges ~~5~oo $ia~~r I I Add'l 100's 2.00 · 2.50 4.00 · 5.50 - 9.00 4.50 I + • - •w - U. - R II - M~ - II u :-- u - ~n - IIR - nii - •M - IIII - II " - IIli - IIW - •• - nq - MII - III - U - 11" - U - II II - III - II - II N - IR- IIM - II -U- - ~~ - liii - IIM - II II - PM - ~~ - 1111 - U - n - IIW - n + VI e e . ~ ~ USA USA 48201 48201 t t i Detro Laboratories Laboratories Dileo Dileo ~ ~ DIFCO DIFCO ·' ·' I I request. request. on on available available Literature Literature lab. lab. the the in in accuracy accuracy and and efficiency efficiency to to aid aid 0 0 concentration. concentration. low low blank, blank, and and medium; medium; an an is is IDENTIFICATION IDENTIFICATION DUAL DUAL s s ' Dileo 0, 0, G G dot dot a a ; ; concentration high high indicates indicates line line A A that that find find will will you you using, using, been been have have you you reporting. reporting. accurate accurate method method whichever whichever So So . . letter by by and and color color facilitating facilitating and and guesswork guesswork eliminating eliminating , , tration by by ways: ways: two two in in identified identified be be can can discs discs concen disc disc identify identify symbols symbols Easy-to-read Easy-to-read sensitivity sensitivity Dileo Dileo on on agents agents Antimicrobial Antimicrobial IDENTIFICATION IDENTIFICATION DUAL DUAL with with Dispens-0-Disc Dispens-0-Disc ; ; e e GLANCE GLANCE A A AT AT KNOW KNOW YOU YOU · · e , Rugged '-'et smooth on the on the outside inside The new Surge Jet-Flo ... It's a whole new concept action ... faster milk flow of new Surge Jet-Flo in inflations. A new shape to give you faster and inflations. Contact him today or fill in the coupon safer cow milking. A new formulation with extra for a demonstration on your farm. flexibility for longer life. r------, Jet-Flo interior design is completely smooth, free : , Please have my local Surge dealer of everything that might slow down the flow of milk. 1 f 'j give me a "See-through" demonstra- :5U R G£ 1 lion of the new Jet-Flo inflations. No "shoulders" to cause agitation, whirlpooling or 1 .. J Mail to: Babson Bros. Co. backflooding around teat. Jet-Flo speeds up evac : ' 2100 S. York Rd ., Oak Brook, Ill. 60521 I uation of milk, gives a more stable. milking vacuum. I I The Jet-Flo inflation is another new dimension I NAME I in better cow milking from Surge, the people who I take dairying seriously ... like you. : ADDRESS TOWN Your Surge dealer has special transparent Jet I : STATE {OR PROVINCE) ZIP MF· 4 Flo inflations. to let you see the gentle massaging ~------J BABSON BROS. CO. , OAK BROOK, ILL. • BABSON BROS. CO. (Canada) LTO., REXDALE, ONT.