57TH a NUAL MEETING August 17, 18, 19, 20, 1970 Roosevelt Motor Hotel Cedar Rapids, Iowa There's a Story in That Half-Shot Pot You're Looking At
JULY, 1970 Vol . 33 P. 269·304 No. 7
,
;.
----- 57TH A NUAL MEETING August 17, 18, 19, 20, 1970 Roosevelt Motor Hotel Cedar Rapids, Iowa There's a story in that half-shot pot you're looking at. A food processor we know had just about given up on his aluminum bean pots. Accumulated food stains were uncleanable. Or so he thought until a Pennwalt representative showed him what Pennwalt pot cleaners could do. A quick soak and rinse did the job. Do you have a cleaning problem with plant utensils and equipment? Chances are Pennwalt has a cleaning process to solve your problem immediately. And if we don't, your Pennwalt representative will put our chemical research staff to work until we do have the solution. And no halfway measures about it. Contact us now. You have nothing to lose but your stains. Dairy and Food Dept., Pennwalt Corporation Three Parkway, Philadelphia, Pa. 19102 - --~ · ~ liiEMI~LT CLEANERS & SANITIZERS
I I
e e Suit $32.90 $32.90 Parlor Parlor
------
Suites Suites Par1or Par1or . . ______e e Rat
) ) s n so per 95 95 . Room Room (2 (2 $18 Double Double ------persons persons 2 2 - Beds ______2 2 Double Double ___ Rate Rate
' '
s s d e B - Twin Twin Double - ______e e t a R
$14.95 $14.95 ______---- ______Beds Beds Twin Twin - Double
) ) son son r e p 1 1 ( ( Room Room e e Singl ve ve er es R
_ _
______e e t a R
$10.00 $10.00
______------
______
Single Single
-· -· ------e e rtur a p e D of of e e t a D ~ ~ ·
HOTEL HOTEL
MOTOR MOTOR ROOSEVELT ROOSEVELT
RATES: RATES:
I I
------· ------· ______l l va Ani Ani f f o e t a D
, , Hotel 0 0 e e Montros
's 's Johnson
Howard Howard 0 0
---· ---· ______ADDRESS ADDRESS
---· ---·
------NA~E NA~E
Inn Inn Holiday Holiday 0 0
ows: ows: ll o f Hotel Hotel as as s s n o Motor Motor ati v 0 0 lt lt r e v rese se e e ak Roo m e e s ea Pl
LEVEL) LEVEL) ROOM ROOM AT AT PARKING PARKING (FREE (FREE
HOTEL HOTEL MOTOR MOTOR ROOSEVELT ROOSEVELT
HEADQUARTERS HEADQUARTERS TO TO RESERVATIONS RESERVATIONS
ALL ALL SEND SEND PLEASE PLEASE ; ;
short. short. getting getting is is Time Time once!!!!", once!!!!", at at tions tions
reserva your your in in send send "Please "Please says: says: Committee Committee Arrangements Arrangements Local Local Chairman, Chairman, Biggart, Biggart, Farris Farris
Inc. Inc. Sanitarians, Sanitarians,
Environmental Environmental And And Food Food Milk, Milk, Of Of Association Association
International International Of Of Meeting Meeting Annual Annual 57th 57th
1970 1970 HOTEL HOTEL 20, 20, MOTOR MOTOR 17, 18, 19, 19, 18, 17, ROOSEVELT ROOSEVELT August August
IOWA IOWA RAPIDS, RAPIDS, CEDAR CEDAR
to to
You You Welcomes Welcomes
Sanitarians Sanitarians
Enviromental Enviromental
And And Food Food Milk, Milk,
Of Of Association Association Iowa Iowa
Host Host Hospitality Hospitality Your Your ,.,. _..·· ·· ·· 116!1· ·u"~/-;;; ~/rtll s TIM F~ ;. ::>;./ / /-; prr.r-• 1-!{~t-Wul ~ , .1' • ' . , ' HAYNES-SPRAY U.S. P. LIQUID PETROLATUM SPRAY 6fuluM M Med ~ ~: U.S.P. UHIIED STATES PHARMACEUTICAL STANDARD> SANITARY VALVES CONTAINS NO AN IMAL OR VEGETABLE FATS. ABSOL UTELY HOMOGENIZER PISTONS - RINGS NEUTRAL. WILL NOT TURN RANCID-CONTAM INATE OR SANITARY SEALS & PARTS TAINT WHEN IN .CONTACT WITH FOOD PRODUCTS . CAPPER SLIDES & PARTS POSITIVE PUMP PARIS DES IGNED TO SANITARY-PURE GLASS & PAPER FILLING SNAP INTO MACHINE PARTS FITTINGS ODORLESS -TASTELESS and for All OTHER SANITARY MACHINE PARTS which oro LEAK-PREVENTING NON-TOXIC cleaned doily. NEOPRENE GASKET for Sanitary Fittings Tke lft~Jdetm HAYNES-SPRAY lftetltM ~ .C~ ~ tk4e $NA"P!JI'l''E rideta~et~ C~~ tttitk Ute lfti& Otufuumce mu1 CIJde Tight joints, no leoks, no shrinkage Time-saving, easy to assemble Self-centering R~ by Ute U.S. PK!ttie Hwftk Sewice Sanitary, unaffected by heat or fats No sticking to fittings - Non·porous, no seams or crevices The Haynes-Spray eliminates the danger of contamination which is Eliminate line blocks possible by old fashioned· -lubricating methods. Spreading lubricants Odorless, polished surfaces, easily cleaned Help overcome line vibrations by the use of the finger method may entirely destroy previous bactericidal treatment of equipment. Withstand sterilization long life, use over and over Ayoilable for 1", J~", 2", 2Y.t" and 3" fittings. THE HAYNES MANUFACTURING -CO. Pocked 100 to the box. Order through your dairy supply house. 4180 Lorain Ave . • Cleveland, Ohio 44113 HAYNES-SPRAY INGREDIENTS ARE APPROVED ADDITIVES AND CAN BE SAFELY THE HAYNES MANUFACTURING CO. USED AS A LUBRI CANT FOR FOOD PROCESSING EQUIPMENT WHEN USED IN 4180 Lorain Avenue • Cleveland 13, Ohio COMPLIANCE WITH EXISTING FOOD ADDITIVES REGULATIONS.
A HEAVY DUTY SANITARY LUBRICANT
*MADE FROM bolh TEFLON® SPRAY AND TUBE \1 Tke Soplmfiwhu! GMiwt II All Lubri ·Film ingredients are THE IDEAL UNION SEAL FOR approved additives and can be BOTH VACUUM AND safely utilized as a lubricant for Gasket Color. , • PRESSURE LINES food processing equipment when slightly off-white SNAP-TITE self-centering gaskets of TEFLON are designed for all used in compliance with existing standard bevel seat sanitary fittings. They SNAP into place provid food additive regulations. ing self-alignment and ease of assembly and disassembly. HAYNES SNAP-TITES of TEFLON are unaffected by cleaning solu· lions, steam and solvents. They will nat embrittle at temperatures ESPECIALLY DEVELOPED FOR LUBRICATION OF FOOD as low as minus 200° F. and are impervious to heal up to 500° F. PROCESSING AND PACKAGING EQUIPMENT FOR A FITTING GASKET THAT WILL OUT-PERFORM All OTHERS ... For Use in Dairies - Ice Cream Plants- Breweries- S~ecihy ... HAYNES SNAP-liTES of TEFLON e TEFLON ACCEPTED SAFE FOR USE ON FOOD & PROCESSING SAN;;~e~~g e.Pl~n~sN- ;~k;;~s ~ ~~~;~~~;a:in;;~~n~~ESSe c . EQUIPMENT BY U . S. FOOD AND DRUG ADMINISTRATION SPRAY- PACKED 6- 16 OZ. CANS PER CARTON Gaskoh made of DuPont TEFLON ® HE-FLUOROCARBON RESINS * TUBES- PACKED 12- 4 OZ. TUBES PER CARTON THE HAYNES MANUFACTURING COMPANY THE HAYNES MANUFACTURING CO. 4180 LORAIN AVENUE • CLEVELAND, OHIO 44113 CLEVELAND , OHIO 44113 II
. . III III
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1970 1970
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Editorial Editorial
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SAMUEL SAMUEL
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TECHNOLOGY TECHNOLOGY STHUl\ · I, I, 61 6 6 - 54 th th Place, Place, \ Ves t e
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IV 269 EFFECT OF DILUTION BOTTLE MIXING METHODS ON PLATE COUNTS OF RAW-MILK BACTERIA'
'-· 3 C. N. HuHTANEN', A. R. BRAZIS , W. L. ARLEDGE\ 7 E. vV. CooK', C. B. DONNELLY", R. E. GrNN , J. N. 8 10 MuRPHY , H. E. RANDOLPH", E. L. SrNc , AND D . I. THOMPSON11
(Received for publication December 17, 1969 )
ABSTRACT inal research article (2). This method was believed to Forty-six raw milk samples were analyzed for plate counts produce results of analyses which were more repro at 32 C by eight different laboratories; each using three mix ducible from laboratory to laboratory. The method ing procedures for the initial dilution. These were: fi ve is vigorous mough to be exhausting, especially for inversions in a 5 sec period, 15 inversions in a 15 sec period, women, when large numbers of samples are being and the "standard" method of twenty-five, 1 ft long, vertical cycles in a 7 sec period. The standard method gave the tested. The present study was .. undertaken to deter highest bacterial counts (71.1 x 103 / ml average) the 15-15 mine whether less vigorous mixing techniques would method was second highest ( 60.4 x 103 I ml average) and the give results comparable to the "standard" method. 3 5-5 method was lowest ( 57.8 x 10 / ml average) . The stan A blender procedure for mixing milk has been de dard method gave significantly higher ( P< O.Ol ) bacteri al counts than the other two. The inversion methods were not scribed by Wanser and Hartman (9 ). They fotmd an significantly different from each other. average increase in "total" plate count of 44% when T ests of reproducibility (pooled average variances for each either the raw milk or the initial dilution was blended method) did not show any significant differences between for 30 sec to 1 min. This method would not b e ap mixing methods. There were significant differences in re plicable to the routine study of large numbers of raw producibility between laboratories. There was evidence of interaction between mixing methods by samples and mixin g milk samples. Hartman and Huntsberger (7), stud methods by investigators. ied various factors influencing the microbial count of frozen foods, including the degree of mixing of Standard M ethocls (1 ) recommends a certain meth diluticn blanks. They found significant differences od' of mixing dilution bottles for plating bacteria from between workers and degree of shaking and also milk. The method consists of twenty-five, 1 ft long, found a worker-shaking interaction. These effects vertical cycles in a 7 sec period. Although the origin were observed after a vVaring blendor homogeniza of the specific features of this method has been docu tion of the original frozen food. mented in the 4th edition of Stanclarcl Methods ( 1923 ) it differs considerably from that described in the orig- The worker-to-worker reproducibility has been re ported for split samples of egg salad by Messinger (8) and for milk by Donnelly et al. (4, 5). The con ; 1 A contribution from the Subcommittee for the Examination of cept of using split samples is statistically sound since Milk and Milk Products, Applied Laboratory l'vl ethods Com one great source of variation, between samples, is mittee, International Association of Milk, Food, and Environ· greatly reduced or eliminated. Split samples also are mental Sanitarians, Inc. a great help in detecting "outliers" as shown by Don 2Eastern Utilization Research and Development Division, U. S. Dept. of Agriculture, Philadelphia, Pa. 19118 ( Chainnan nelly et al. ( 4, 5). The procedure used in this study of the Subcommittee) . vvas based on an analysis of variance for obtaining "Food and Drug Administration, 1090 Tusculum Ave., Cincin significant differences between mixing methods with nati, Ohio. 45226 (Chairman of the Applied Laboratory each investigator choosing his own milk samples. Methods Committee). This meant that the "between samples" variation •southeast Milk Sales Association, POB 1099, Bristol, Va. 24201. would be larger than the split samples but this 5 Quality Control Laboratory, Industrial Highway, Southamp would be compensated for by analyzing more samples. ton, Pa. 18966.
''Food and Drug Administration, 1090 Tusculum Ave., Cincin MATERIALS A • D METHODS nati, Ohio 45226. ' Quality Control Laboratory, 2274 Como Avenue \•Vest, St. i\1/-i.xi.ng techniques Paul, Minn. 55108. Eight different laboratories participated in this study . . "Texas State Dept. of Health, Austin, Texas 78756. Each secured its own raw milk samples, usually from farm ' "Department of Animal Science, Texas A and M University, bulk tanks. The assay m ethods were those recommended by College Station, Texas 77843. Sta:n.danl Methods (1) with the exception of two methods of 10Moseley Laboratories, 3862 E . \i\fasbington St., Indianapolis, dilution bottle mixing. Three techniques were compared for Ind. 46201. their effi cacy in enumerating raw-milk bacteria: the "standard" "State Laboratory of Hygiene, 437 Henry Mall, Madison, \Vis. method of twenty-five, 1 ft long vertical cycles in 7 sec; five 53706. inversions in 5 sec (5-5 method ); and 15 inversions in 15 sec 270 EFFECT OF DILuTION Bor.rLE MIXING METHODS
( 15-15 method ) . These two inversion m ethods were selected TADLE l. AvERAGES OF BACTERIAL COUNTS OBTAINED BY THREE for comparison with the standard m ethod since they could be 1\HX.ING METHODS readily duplicated from l aboratory to laboratory and were 1\lixingt method free of any s ignificant fati gue factor when assaying large method i s rather tiring ior Investi - numbers of samples. The s tandard gator 5-5a 15-15b STD' persons of limited physical endurance and is more likely to Mill< Sample No. No. (X 10- 3) (X 10-3) (X 10- 3) va ry because of subjecti ve factors such as length of stroke, ' duration of stroke, physical condition of the operator, etc. 1 1 47.8 61.0 57.5 The time intervals o f 5 and 15 sec were considered to be 2 18.3 19.7 18.8 in an acceptable range for routine assay purposes. 3 52.2 48.2 64.2 4 88.5 86.8 84.8 Calculation of plate counts 55.8 45.0 40.8 Each method was replicated once and duplicate plates were 5 6 53.0 51.8 65.5 usually poured. The total plate counts per ml raw milk were calculated from , the 10-2 or 10-3 dilutions and usually the Average: Investigator No. 1 52.6 52.1 55.3 dilution showing a count between 30 and 300 colonies per 7 2 6 .70 7.60 .~ 13.2 plate was acc~pt e d. In so;ne instances neither dilution fell 8 4.10 5.00 4.70 completely in· this · range. In these situations the counts from 9 . 76.0 58.5 120.0 a single dilution were used to avoid dilution errors. The total 10 15.0 21.1" 68.5 counts for the· samples were transform ed logarithmically to 11 40.5 43.0 134.0 normalize the distributions a nd to ensure more nearly equal 12 6.60 5.15 6.60 variances between the populations s tudied. 13 18.4 17.2 26.7 14 20.6 22.0 52.5 Stati5tical analyses Average : Investigator No. 2 23.4 22.5 53.2 . Generally .accepted procedures for statistical evaluation , were used to determine analyses variances. A missing value 15 3 161.5 153~8 167.5 for one investigator· was "synthesized" by a statistical formula 16 44.0 43.8 45.2 (3) : 17 55.2 56.2 55.0 74.2 75.2 X =. (k- 1.) ( t- 1) 18 68.5 19 69 .2 68.0 105.2 . · .kB + tT- G 20 110.2 116.0 94.0 where k is the number of blocks, t is the number of treat 85.3 . me;lts, B i s tl1 e total of all remaining observations in the block Average: Investigator No. 3 84.4 9u.4 containing the missing observation, T i s the total of remaining 21 4 23.6 29.3 29.6 ~ b se r va tion s in the treatment containing the missin g valu e, 22 86.0 91.8 92.0 and G is· the total swi1 of observations. The use of this syn 23 73.8 90.2 92.8 thetic observation .necessitated a corresponding one degree of 24 18.8 31.8 32.5 freedom reduction in total and error degrees of freedom in 25 72.5 86.5 88.0 th e analysis . of variance table ( Table 1) . 26 35.8 51.2 49.8 ' ' The analysis of variance for determining the difference be- Average : Investigator No. 4 51.7 63.5 64.1 tween treatm ents was performed u sing the average of t\\"O 27 5 44.5 50.0 86.2 duplicate iJetri dishes for each replicate of the ;,,ethod, when 28 18.5 19.6 21.5 duplicate plates were made by the investigator. The results 29 92.5 86.2 83.8 of Inves ti gator No. 2 were from sin gle plates. Two analysts, 30 100.5 99.2 109.2 each of whom <;o unted the colonies on one set of duplicate Average: Investigator No. 5 51.2 51.1 60.2 reported for Investigator o. 5. plates, cOiilj)l"ise the results 31 6 94 .8 105.8 130.5 lysts were combined for the These counts b), th e two ana 32 33.2 30.2 56.8 is. The results of Investi gator No. 8 also were stati sti cal analys 33 65.8 61.8 77.2 of whom assayed different ali obtained b y two analysts each 34 49.0 48.8 - 48.0 me milk samples using two replicates each and quots of the sa 35 33.2 29.8 30.5 dishe ·. For samples 41 to 46 inclusiv e the duplicate petri 36 53.5 60.5 55.8 riance of treatment effects was based on the analysis of va 37 43.2 48.2 58.8 results of Investi gator To. · 8, Analyst a. Average: Investigator No. 6 53.2 55.0 65.4 The data were further analyzed to determine reproduci 7 157.5 bi lity between m·ethods, investigators, samples, duplicate petri 38 95.5 103.5 39 5.08 5.35 6.15 dishes, ;c~ ncl replicate milk_ samples . These analyses were per 29.5 form ed b y, calculating single degree-of-freedom variances 40 21.8 16.5 between paired observations, pooling these variances, and Average: Investigator 1 0. 7 40.8 41.8 64.4 dividing by the total number of degrees of freedom to ob 41 8 91.0 145.0 152.5 tain a pooled average va riance. These pooled average var 42 215.0 267.5 242.5 iances were then tes ted by the null hypothesis against each 43 34.0 37.5 37.5 other. All tests of significance were at the 1% level. 44 32.5 37.8 43 .2 45 200.0 150.0 147.5 RESULTS AND DISCUSSION 46 59.2 63 .5 74.0 Average : Investigator o. 8 105.3 110.7 116.1 Auerage co-imts for different 1nixing m ethods Average all investigators 58.81 61.99 72.46 Table 1 presents the arithmetic averages for in "Five inversions in 5 sec. ents. The averages vestigators, samples, and h·eatm "Fifteen inversions in 15 sec. for samples were obtained by averaging over repli 'T echnique of Standard Methods. cate milk samples and duplicate petri dishes for a "Based on one analysis; duplicate value missing.
of of
the the
46 46
samples samples
gave gave
th
e e high
e st st
counts counts
using using
th e e
F F
ratio ratio
was 3.15) was
. .
At At
a a low
er, er,
5 % %
l eve
l l of of
significance significance
is is
illustrat
ed ed
by by
the the
results results
in in this this
tabl
e e
wher
e e 10 10
th
e e pr
ede
t e rmin ed ed
1
% %
lev
e l l
of of
significance significance
(critical (critical
results. results.
The The
v a riability riability
of of
th e e
plat
e e count count
method method
no no significant significant
diff
ere nc es es
betw
een een
investigators investigators
at at
larg
e e nough nough
number number of of
samples samples
to to g e t t
meaningful meaningful
sample sample
variations variations
in in
bacterial bacterial
counts. counts.
There There
were were
a nal
yze
d d and and
em phasizes phasizes
th e e
nec
essi ty ty
of of assaying assaying
a a
milk milk
samples samples
are are
known known
to to
show show
great great
sample-to
I I
b
y y mixing mixing
m
e thods thods
d
e p e nding nding
on on
th e e sample sample
of of milk milk
for for
sample sample
variances variances
was was
not not
unexp
ec ted ted
since since
raw raw
This This
tabl
e e
shows shows
th e e great great
variations variations
in in
average average
counts counts
shown shown
in in
Table Table
2. 2. ! !
Th e e
very very
large large
F F
r atio atio obtained obtained
·' ·'
was was
s
e cond cond
high
es
t t ' ' and and
th
e e
5-5 5-5
method method
was was lowest. lowest.
have have
been been
expected expected
in in
an an
ex
p e riment riment
of of
this this
type type
is is
gave gave
th
e e highest highest
av e rag e e
counts; counts;
th e e 15-15 15-15
m
e
thod thod
A A summary summary
of of th e e
different different
variances variances
which which
might might
The The
standard standard
m e tbod tbod of of mixing mixing th e e dilution dilution bottl es es
In
vestigator vestigator
and and was was sample sample
"synthesiz
variances variances
e d" d" by by th e e t echnique echnique r eporte d d abov e . .
A A value value
missing missing
for for
Inv
e stigator stigator No. No. 2 2 (sample (sample 10 ) ) niqu e s. s.
s e
nt
ed ed
r e plicat
e e
milk milk
sampl
e s s but but
only only
single single
plat e s. s.
furth e r r
analyz
e b d
e low low
b y y
analysis analysis
of of
variance variance
tech
sult sult
of of
Inv
es
tigator tigator
No. No.
2 2
where where
th e e figures figures
r e pr e
using using
th e e
very very
gentle gentle
5-5 5-5
p1ethod . . Th ese ese
results results
are are
total total
of of
four four
observations. observations.
An An excep
tion tion
was was
th
e e r
e
15 - 15 15 method. method.
Eight Eight of of the the 46 46 gave gave highest highest counts counts
"Not "Not s i g nifi ca ntly ntly diff e r e nt nt at at 1 % % l eve l. l.
co l ony ony c ounts . .
"
Th e e
above above
varian
ces ces
were were
obta
in
e
d d by by ca
lculatin
g g
varianc
es es
b
e t ween ween
duplicat e e plat es, es, usin g g lo ga rithmic a lly lly transfom1ecl transfom1ecl
; ;
d enominato
r r 1.47 " "
1.1" 1.1"
15-15 15-15 m e thod thod th e e
av e ra ge ge variance variance of of
F F Valu e e with with
Average Average
Varian ce ce
0 . 0049881 0049881
0.0033229 0.0033229
0.0034700 0.0034700
0.0038621 0.0038621
Total Total
(80 ) )
(80) (80) (78) (78)
8b 8b
0.0099628 0.0099628
( ( 12) 12)
0.0037494 0.0037494
(12) (12)
0.0099592 0.0099592 (12) (12)
0.0078905 0.0078905
Sa Sa
0.0061374 0.0061374
(12) (12) 0.0022679 0.0022679
(12) (12) 0.0048621 0.0048621
(10) (10)
0.0043966 0.0043966
7 7
0 . 0071378 0071378
(6) (6) 0.0046374 0.0046374
(6) (6) 0.0025987 0.0025987
(6) (6)
0.0047913 0.0047913
6 6
0.0
03
8067 8067
(14) (14) 0.0050020 0.0050020
( ( 14 ) ) 0.0034715 0.0034715
( ( 14) 14)
0.0040934 0.0040934
4 4
0.0002650 0.0002650
(12 ) ) 0.0002235 0.0002235
( ( 12) 12) 0.0002990 0.0002990
(12) (12)
0.0002625 0.0002625
3 3
0.0069768 0.0069768
(12 ) ) 0.0035150 0.0035150
(12) (12) 0.0021674 0.0021674
(12) (12)
0.0042197 0.0042197
1 1
0.0006301 0.0006301
(12) (12) 0.0038649 0.0038649
(12) (12)
0.0009321 0.0009321 ( ( 12) 12) 0 . 0018090 0018090
elf elf
elf elf elf elf
numb
e r r
5
- 5 5 m et
hod hod
1 5- 1 5 5
m
e
thod thod
S tandard tandard m et In hod hod vestiga t or or variance variance
Av e rag e e
M E THODS THODS AND AND INVESTIGATORS" INVESTIGATORS"
TABLE TABLE
3. 3.
POOLED POOLED
SINGLE-DEGREE-OF-FREEDOM SINGLE-DEGREE-OF-FREEDOM
VARIANCES VARIANCES
FOR FOR TEST
I NG NG HOl\ • IOGENEITY IOGENEITY
OF OF VARIANCES VARIANCES BETWEEN BETWEEN MIXING MIXING
"Th
e e
F F
va
lu
es es
were were
d
e
riv
e
d d from from
th
e e followin
g g ratio
s
A :
/ K
, ,
B
/ C, C, C
/ L, L, D
/
K
, , E ! K, K, F/K, F/K, G ! K , , H / K, K, K/L, K/L, 1/K , , J ! K K
- i f i Tot l l
a l l
274 274
40.945877 40.945877 l l
, . .
L L
Error Error
137 137
0.317034 0.317034
0.002
314
1 1
K K
Tr ea
tm e nts nts
Tim es es
S a mpl
es /
Investigators Investigators
76 76
0 . 915863 915863
0.012051 0.012051
5 . 21 21 Y es es
.T .T
In vestiga tor s s Tim
e s s 5-5 5-5
vs vs 15-15 15-15
7 7
0 .065028 .065028
0.009290 0.009290
0.78 0.78
No No
I I
Inv e stigators stigators
Tim
e s s Standard Standard
vs vs Oth
e rs rs
7 7
0.515226 0.515226
0.073604 0.073604
6.11 6.11
Yes Yes
H H
Inv
es ti ga tor
s s Tim
es es Tr
ea tm
e
nt s s
~ ~ 14 14
0
. 582598 582598
0.041614 0.041614
3.45 3.45 es es Y
G G
Tr
ea tm e nt s s Tim
es es
Sampl
es es
90 90
1.4 98461 98461 0.016650 0.016650
7 . 19 19 Yes Yes
F F
5-5 5-5
vs vs 15-15 15-15
1 1
0.0266 0.0266
0
. 0266 0266 2 . 21 21 No No
E E
Standard Standard
vs vs 5-5 5-5
and and
15-15 15-15
1 1
0.5788 0.5788
0 .5788 .5788
48.03 48.03
Yes Yes
D D
Tr ea tm
e nts nts
2 2
0.6058 0.6058
0.3029 0.3029
25.13 25.13
e Y s s
c c
Sampl
es es Within Within
Inv
es ti g
ator
s s
38 38
24.878141 24.878141
0.654688 0.654688
282.92 282.92 e Y s s
B B
In
vest i ga tor s s
7 7
13 .64644 1 1 1.949492 1.949492
2.98 2.98
No No
A A
Milk Milk Sampl
es es
45 45
38.524582 38.524582
0 .856 101 101 71 . 04 04 Y es es
·
o. o.
Sou
r
ce ce
of of
va
ri
ation ation
fr ee dom dom
Sum Sum
o f f squares squares Lin e e M ea
n n
s quar
e e
F F r
a lio lio
P < O.Ol O.Ol D e gr ees ees o
f f
Sign ifi ca nt nt
'fABLE 'fABLE 2. 2.
ANALYSIS ANALYSIS OF OF VARIANCE VARIANCE SUMMARY " "
EFFECT EFFECT
OF OF DIL UTION UTION BOTTLE BOTTLE MIXING MIXING METHODS METHODS 271 271 272 EFFECT OF DILUTION BoTTLE MrxrNc METHODS the encountered ratio of mean squares of 2.9S would sh1dy reported h ere, these variances were determined exceed the c ritical F ratio of 2.26. This indicated by an analysis of the pooled and averaged variances that the number of investigators used in this experi of the three methods using the plate-to-plate dif ment was adequate and nearly optimal. If the F ferences within replicates as the source of variatio;1. ratio for inves tigators had been very small, it might The results are shown in Table 3. The statistical ; have indicated that too many investigators (or lab null hypothesis of equal mean variances for the three oratories ) had been used and were being "wasted." methods was tested using the ratios: ..~ I Treatment variances -S-5 method average variance. The F ratios of lines D, E, and F of Table 2 shovv 15-15 method average variance ed the treatment effects to be real and were shown and to result from the higher values obtained by the standard method average variance standard method over the other hvo (line E, Table 15-15 method average variance 2 ) . The difference between the 5-5 and 15-15 meth A higher pooled variance was obtained with the 5-5 ods was not significant, even at the 5% level of con method; however, the F ratio of 1.47 for the 5-5 fidence. A study of many more samples might have method average variance/15-15 method average var shown a difference although this aspect of the prob iance did not exceed the critical F at the 1% level of lem was not important enough to warrant further significance. The ratio was significant at the 5% consideration. level. In tera.ctions It appeared therefore that the least vigorous mix The interactions investigated, lines G-K in Table 2, ing method of five inversions in 5 sec was the least indicated that there were differences in the responses reproducible between laboratories and that the other of different samples to the three mixing methods. The two methods were about equal. average values for bacterial counts from Table 1 Repmducib'ility between in-vestigators also demonstrated this type of sample versus mixing The primary purpose of this study was to investi method interaction, since not all milk samples tested gate the effect of mixing methods on mean bacterial gave the highest counts with the standard mixing counts and on reproducibility between methods; how technique. This could have been a reflection of the ever the data in Table 3 also show the pooled and types of bacteria present in the milk samples. Chains averaged variances obtained for each investigator. of some strains of Leuconostoc C'itrovorurn, for in These variances were all well within the variance of stance, were found by Goel and Marth (6) to be log plate counts suggested by Donnelly et al. (4, 5), shortened when subjected to the standard shaking of 0.012. The pooled variances of Table 3 show that procedure. It is also possible that certain samples there were great differences in precision between of milk contained higher amounts of agglutinins, per investigators (or laboratories, since the investigators, haps as a result of recent udder infections-these ag except Sa and Sb, were also in separate laboratories) . glutinated clumps of bacteria might show greater The lowes t average variance, 0.0002625, was attained break-up than the normal bacterial masses in milk. by Investigator No. 4 while the highest, 0.007S905, obtained The potentially more serious interactions was that of Investigator o. Sb. Investigator Sa, in d that there was a highly from these studies showe the same laboratory as Sb, had a lower variance. Bart nts depending significant difference between treatme lett's and Cochran's tests for homogeneity of variances H ) . This indi on the particular investigator (line showed the between-investigator average variances of one method over an cated a possible "favoring" to be significantly different. Inspection of the in ysis of this "favoring" indicated other. A further anal vestigator average variances showed most of this dif caused by an unconscious bias that it was perhaps ference to be due to the very low average variance of over the other two inversion for the standard method Investigator No. 4. The explanation for these varia es (line I ). These interactions, however, techniqu tions in precision is not known but would be impor were c ompletely accounted for in the statistical treat tant, since it would be in the interest of all laborator ment and did not negate the conclusion that the ies to adopt the procedures which would give the most method was superior to the inversion meth standard reproducible results. ods (line E ) . The wide range of precision between investigators Reproducib-ility of results of th1·ee mixing methods does not necessarily negate the F tes t of the analysis An important consideration in developing new of variance since the populations of interest were methods or in comparing one method with another methods rather than investigators and because the is the difference in variation (reproducibility) be F test is powerful enough to yield satisfactory results tween replicates of the methods under study. In the even with such widely differing population variances.
But But regardless regardless
of of
what what
factor factor
or or
factors factors
are are specifi-
(.
Continu
ed ed
op op
Pag
e e 2 76
) )
guide guide
as as to to how how
to to
use use and and cook cook
the the
meat. meat.
. . : :
. . . .
. .
samp
l e e of of th
e e
the the product. product.
b
eef eef
or or As As lamb lamb h e e must must
graded-that graded-that weign weign _ mmb is , , a. a. th e r r ey ey
provide provide
a a
ually ually
with with
a a
co
Choice" Choice" ll e ge ge
degree-looks degree-looks
ref e r r to to
th e e at at t e a a nd re.Dres erness erness e ntativ and and "ea e e tability
" " · of of
Th e e
g
rad
er-a er-a
highly highly • • Usability-The Usability-The
train
e d d quality quality
grades grades sp ec " ialist, ialist, U . . S . . us Prime " " and and "U. "U. S
. .
, , heavily heavily paragus. paragus. on on
appearance appearance
factors . .
I I
poultry poultry l et's et's
and and
tak e e many many
a a
t
ypica fruits fruits
l l and and ex ample-grad vegetables vegetables es es today today for for froz weigh weigh e n n as
t
e b rms rms e ing ing
us
don ed ed
e-a now now nd nd
for for has has cotton cotton b ee n n done done classing. classing.
for for many many Grades Grades years. years. for for So So
•' •' ) )
must must was was
know know graded graded
something something
as as
"Good," "Good," about about
"Midd th e e ling wa
y y ," ," grading grading e
t c., c., th is is e e sam now now e e
I I
But But Appearance-iVIor
to to 8 8
understand understand
e e how how than than th e e a a n ce ew ew ntur system system y y ago works, works, , , cotton cotton w e e
cu
ts-from ts-from a a
carcass. carcass.
..lo
s
s s of of time time and and maximum maximum ec onom y . .
measure measure
th e e expec
t ed ed if if y a a i e product product
ld ld of of
lean lean meets meets meat-or meat-or specific specific retail retail standards, standards,
with with
minimum minimum
t
en
t t of of
th e e br
ead. ead.
It' And And s s a a
scientific scientific modern modern
b statistically statistically eef eef "y ield" ield" sou grades grades nd nd way way of of
determining determining
ta
xa
tion tion
and and
pri
ces ces bas This This ed ed
new new on on
the the a ppro quality-wheat quality-wheat ach ach
is is call e d d con " grading grading by by
attributes.
" "
• •
Content-
Th
e e
medieval medieval
" assizes " " of of tri e bread bread d d in in g fiz radin e d d g. g.
or or "
Larg
e" e"
( ( 24 24
ounces) ounces)
eggs. eggs.
on on an an
ex perimental perimental
basis
, , som
e thing thing
n ew ew
is is
b e ing ing
( (
3-inch) 3-inch)
nails nails
or or
"Ext
ra ra Large" Large"
( ( 27 27 ounces ounces vita l l
in in per per th dozen e e mark
) ) e ting ting
of of
agricultural agricultural
products. products.
But But
• •
Size-Such Size-Such
as as
sixpenny sixpenny
( (
2-inch
) ) century century
or or t e
np
o e ld ld
nny nny
and and
is is w id
e l y y us e d d
and and
r e
sp
e
cted cted
as as
Grading Grading
histori
ca
ll y y
has has
involved
in in : : th e e
U. U.
S. S.
D
e p a rtm e nt nt
of of
Agricultur
e e is is a a half
a a
given given
product. product.
This This
i s s th
e e process process
v ve ve
call call
grading, grading,
a a proc
e
ss ss which which
indi
cates cates
th e e
varying varying
l i i eve ls ls of of va lu e e or or price price within within s t a ndard. ndard.
important important
aspect aspect
of of
marketing marketing
b
e cause cause
th th e e e e grad qualit
e e y y on on
how how
w e
ll ll the the product product
matches matches
th
e e
b
e e quite quite
complicated, complicated,
but but
it it has has
been been
felt felt
sample sample t o o be be an an or or
d
e
t a il
e
d d
e scriptiv
e e standard, standard,
and and
judg
es es
ing ing of of
products products
might might
b
e e very very
simple, simple,
or or sam
it it
pl might might e e of of
the the
produ c t-comp
ares ares it it with with
a a
s tandard tandard
products products
into into
varying varying
l eve
ls ls
of of
quality. quality.
This This Someone Someone
g
rad
e
xamin
e
s s th e e product-or product-or
a a
repr
e s e ntative ntative
products products
of of
any any
d
esc
ription ription
have have
"
graded don
e e " " much much th
ese ese
the the
sam
e e way way
as as
it's it's
always always
b
ee n n
don
e . .
Grading Grading
is is
not not
n ew. ew.
For For
cen
turi
es, es, those those ca
ll who who y y
b e ing ing sold sold m
e asur
e d , , th e e grading grading of of products products is is still still
Dir e ctor , , Statistical Statistical
Staff , , C&MS, C&MS, USDA USDA
BY BY
RICHARD RICHARD P. P. BARTLETT , , JR . .
( Part Part two two of of tlU' ee ee parts ) )
BY BY ATTRIBUTES ATTRIBUTES
A A STATISTICIAN STATISTICIAN
LOOKS LOOKS AT AT GRADING GRADING
Lewis. Lewis.
1960 . .
Statisti
ca l l
ana l ys
i s s of of s tandard tandard plat T ec c e hno!. hno!. ount
25:5-6 s s
. .
4. 4.
Donn
e
ll y, y,
C. C.
B., B.,
E. E.
K. K.
Harris, Harris,
L. L. A. A.
milk milk
Black, Black,
samples samples and and
for for K. K.
H. H.
co
l ony ony
counts counts
of of
raw raw
milk. milk. J. J.
Milk Milk
Food Food
\Vil
ey ey
and and
Sons, Sons,
Inc
. , , N
ew ew
York
, ,
New New
York. York.
9. 9.
p. p. \i\ 31. 31. T anser, anser,
B. B.
E ., ., and and P. P.
· A
. . H
a rt s man. man.
1962. 1962.
Agitation Agitation
of of
3. 3.
Cox, Cox,
D. D.
R. R.
1958. 1958.
Planning Planning
of of expe
rim
e nt
s
. .
J
ohn ohn
Milk Milk
Food Food
T ec hn
o
!. !.
26:328-331. 26:328-331.
ana
l yses. yses.
USPHS USPHS
Publi
c c Health Health
R e
p
. . 30:2349
- 2395. 2395.
plate plate
counts counts
of of a a
food food
s ampl
s e
plit plit
among among
l aboratories
purity purity
. . J. J.
of of
milk. milk.
The The
limit limit
of of
e rr
or or
in in
bact
e riologi
ca l l
milk milk
8. 8.
M
ess
ing
e r, r, H. H.
B. B.
1963. 1963.
Statist
i ca
l l analysis analysis
of of
s tandard tandard 2 . .
Conn, Conn,
H. H.
W. W. 1915. 1915.
Standard
s s
for for
d e
tem1inin
g g
th
e e
c ount
s s of of
prepar
e d d
fro ze
n n food s. s. York Appl. Appl. . . Mi c robial. robial. 9:32
-
38. 38.
flu
e
nc
e e
of of
s
ubtl
e e
diff
e
r
e
n
ces ces
in in
plating plating
Am
e ri
c an an pro
ce Public Public
dur e e
on on H ea ba
lth lth
c
t
e rial rial
A ssoc i a ti on, on,
In
c., c.,
New New
York
, ,
New New
7
. . Hartman, Hartman,
P. P.
A., A.,
and and
D. D.
V. V. methods methods
Hunt s
b for for e r ge th
r. r.
e e
1961. 1961. exa
mination mination
In
of of dairy dairy produ
c
ts
, , 12th 12th
e el. el.
proc
e dures dures
of of
th l. l. American American e e plat
e e co Public Public unt J. J.
. .
H e Dairy Dairy alth alth Association. Association. Sci. Sci. 52:1941-1947. 52:1941-1947.
1967. 1967. St
a
ndard ndard
L
e u c01iostoc c01iostoc
c itr
ovo rum rum modifi
e b d y y dilution dilution
and and shaking shaking
REFEHENCES REFEHENCES
6 . . Goe
l , , M. M.
C., C.,
and and
E. E.
H . . Marth. Marth. 1969. 1969. C h a in in l e n g th th of of
29 : 19-24. 19-24.
for for
statist
i cal cal
ana
co
l
n yses yses s ultation ultation
of of s t
i a s s ndard ndard g r atefu
plat
ll y y e e acknow co unt J. J. s. s. l e dg e d
Milk Milk . .
Food Food
T ec
hno!. hno!.
Klin
e e
and and
Evaluation Evaluation Fre
nch nch
Laboratori
of of
state state
es, es,
ce
ntral ntral Philadelphia
milk milk , , l abo P e r nn atories atories sy lvania
b s y
, ,
tati
s
ti
ca
l l
The The
ai d d
of of 5. 5.
Dr Donn s. s.
S. S. e
ll M. M. y, y,
C. C. Fr
ee ee
B. , , and and J
. . J. J. T. T. \ • V. V. Peeler, Peeler, W e and and stlak e L. L. , , Smith A. A. Bla , , c k. k. 1966. 1966.
Techno!. Techno!. 23:315-319. 23:315-319.
ACKNOWLEDGMENTS ACKNOWLEDGMENTS
of of
milk milk
sam
pl es es split split
with with s
tat e e labor a tori es . . J. J. Milk Milk Food Food
EFFECT EFFECT
OF OF DILUTIO N N BoTTLE BoTTLE MIXwc MIXwc METHODS METHODS 273 273 274 THE EFFECT OF GLYCOLS ADDED TO DISINFECTANT-DETERGENT SOLUTIONS UPON AEROSOLIZED TEST MICROORGANISMS
DoN ALD T. BRAYMEN A ND JosEPH R. SON GER
The National Animal Disease Laboratory ite Research D·ivision , ARS, USDA An i:mal Disease and Paras \.. P. 0 . Box 70, Ames, Iowa 50010 I ( Received f or publication January 15, 1970)
ABSTRACT forming units per ml were used as test organisms. Aerosofs of these microorganisms were generated by a DeVilbiss 841 Microorganisms that are aerosolized by high pressure clean nebulizer (DeVilbiss Co., Somerset, Pa.) at the rate of 1.5 ing m ethods are not appreciably affected by most disinfectant ml per minute. detergent solutions when in this s tate. Since glycols a re o ne of the few chemicals recognized a s successful aerial disin Aerosol sampling fectants, it was s uggested that the addition of certain gl ycols Aerosol samples w ere c ollected with all-glass liquid im to these s olutions would lower the c oncentration of suspended pingers ( AGI) ( Ace Gl ass, Inc., Vineland, T. J. ) a t the rate microorganisms. To test this possibility, trieth ylene and of 12 liters of air per minute. Each impinger contained 10 , propylene glycol and lactic acid were a dded to phenolic ml of phenol red broth base containing 1% dextrose and 1% disinfectant-detergent solutions. It was determined that there Tween 80. was no substantial reduction in the c oncentration of two ·icroorganism. assay aerosolized test microorganisms when the g lycols were added. M It is postulated that high relative humidities, 90% and above, Aerosol sampling fluids were assayed for S. marcescens and are responsible for the failure of the glycols to reduce micro T -3 phage using standard methods and standard plate count organism concentration during the high pressure spray ap agar for S. marcescens and an agar o verlay method described plication of the s olution. Our findings indicate that the ad by Songer et al. (4) for T-3 phage. ectant-detergent solutions for control dition of glycols to disinf High pressu:re cleaner of aerosolized microorganisms is not warranted. A high pressure cleaning device (Kleen King, Britt, Iowa ) 2 Aerosols of viable microorganisms are generally with a nozzle pressure of 500 psi ( 35 kg/ cm ) and a fl ow produced during the cleaning of contaminated sur rate of 6 liters per minute was used to apply the disinfectant detergent solutions. faces, especially if high pressure sprayers are used. Aerosols containing microorgansims are a potential Disi.nfectant-detergent solvtions threat to sterile procedures and, if pathogenic, a Three commercially available phenolic disinfectant-deter potential infection threat to susceptible animals and gents referred to as A, B, and C were used. The brand and exact formulation of these disinfectant-detergents a re irrele man. In ~ previous study (1 ) of microorganisms vant to this study.· One per cent working s olutions were pre procedures, one of the au aerosolized by cleaning pared in 50 C tap water. Except where noted, 0.4% propy thors noted that one o f four phenolic disinfectants lene and triethylene g lycol and lactic acid were added t o studied was much more effective in reducing num the solutions. This amount was c onsidered the maximum bers of airborne bacteria than were the other three. that could be incorporated into a disinfectant-detergent con s 'of propylene g lycol were Since it contained a. glycol as the most obviously dif centrate. Lower concentration used in one portion of the study for comparison purposes. theorized that its specific ferent component, it was The a pproximate quantity of glycol introduced into the a ir activity resulted from the glycol. Glycols are recog · by the sprayer was determined indirectly from the assay of nized as one of the few successful aerial disinfect the air for Rhodamine B dye ( Allied Chemical Corp., New ants and have been used for this · purpose commer York, N. Y. ) . The dye (.001%) was added to fh e disinfectant ·detergent solution in two trials. The el y~ from the a ir was cially. collected in AGI's and the fluid was assayed with a Turner whether or This study was initiated to determine Model 111 fluorometer (Turner Assoc., Palo Alto, .Calif.) . not addition of certain glycols and related chemicals After spraying 25 liters of solution, the dye c ontent was 0.013 to disinfectant-detergent solutions would lower the l"g/ liter of air. This would indicate· tnat the 0.4% glycol concentration of airborne microorganisms in the im solution used would result in a 5.2 l"g/ liter concentration in the air. Glycol concentrations in the a ir of 40.0 l" g/ liter mediate cleaning area during a spray cleaning pro when vaporized by heat and 3.4 l"g/ liter when dispersed cedure. by nebulizer w ere calculated from the dispersion rate, room volume, and ventilation. MATERIALS AND M ETHODS Room Aerosol proclu.cti£m The experiments were perfonned in a room having a 33.3 An 18-hr broth culture c ontaining 8 x 108 Se1'1'atia mar m3 volume and a 3.3 m 3/ minute ventilation rate. The tem cescens A TCC 27 4 p er m I and a broth suspension of Esche perature was maintain ed at 25 C. Relative humidity ( RH ) Tichia col-i B T-3 bacteriophage containing 9 x 108 plaque- varied from 55 to 60%; however,' it in1m ediately rose to
± ± 620 620
60 60
mi
croo
r ga.n
i s
n )s )s
p
e
r r li.t
e r r
qf qf a ir. ir.
ce ntr a ti on on
of of
prop
y
l e n
e e
g l yco
l _ _ ,~ , fl~
:. :. incll
: ~as~
d
t
4.
0 0
wat e r r sp ra
a y l on e e ·
co
nstitut
es es
100
%
. .
Thi
s s
co rr es poi1d s s to to
phag
e e
surviva
l l
~Q.creasecl.
t : :
9_
:: :: 11
!
% , , ,
.W.
h , e n n __ __ th
e e coP
s ur v iv a l l in in ai r r of of T-3 T-3 ph age. age. Surviv
a l l
in in
th
e e pr
ese nce nce
of of
a a
1 % %
so
luti
on on
of of
di
s inf
ec
tant-d
e t e
r ge
nt nt
A , F ,- i g th u e e r e e T-3 T-3 3 . . Th e e e ff ec t t of of u s in g g diff e r e nt nt so lution s s on on th e e
was was n e buliz e d d
sim u l t aneo _ u s l y y w ith ith th e e s pr aying aying of of
PERCENT PERCENT
ESCHERICHIA ESCHERICHIA
COLI COLI
ST
- 3 3
BACTERIOPHAGE BACTERIOPHAGE
SURV
I VING VING IN IN AIR AIR
Whe
n n 3.4 3.4 {-Lg {-Lg
of of
pr o p y
l
e n g e
l yco
l l p
e r r lit
ei ei of of ~
ir ir
gl 10 10 o o
20 20
30 30
40 40
so so
50 50
' ' eo eo 10 10 90 90 100 100 110 110 120 120
a dd
e t d o o disinf ec t ant- ..J ..J d e t e rg e nt nt C. C.
.. ..
:> :>
;::: ;:::
t o o 1 % %
disinf ec t ant -d e t erge nt nt B
, , but but on l y y 0 0 · to to 97 % % when when
z z
U: U:
O I UMf(tTUT• OtT (II.GIIU (II.GIIU A A BU BU
du ce d d t o o 4 0 % % wh e n n 0.4 % % ~ ~ prop y l
e n e e glycol _ _ was was
added added
I I
~ ~
11: 11:
DllllfHCTAIH DllllfHCTAIH I I 56lli 56lli
w w .: .:
r
espec tiv e l y . .
Surviving Surviving a irborn e 0 0 ; ; T-3 T-3 phag :we ~ r e e . . r e
;!'; ;!';
glyco l , , r e du ce d d th e e v i a bl e e T T -3 . . pha ge - t
co
nt ai ning ning 0 .4% .4%
prop y l e n e e
g l yco
l l a i1d i1d
_ 0 .4 ~ --
~l:
i
e
th y l
e n
e e
D.loX D.loX T R HTNlLUf GLYCO a L L · · IN IN DlS ·OlT ·OlT loSX j j
s
p ec
tiv
e l y. y. On e e p e r r cent cent s olutions _ ~ : ( d ~s inf ec t A a , , nt nt
disinf
ec tants tants A , , B , , and and C C we r e e 8~ 5 % 6 , , % , , , and and 103 % , , I : e
J J
s ur v i v in g g ex p os ur e e t o o ae r oso l o s f . . 1 % % so luti oi1s oi1s of of
in in Fig. Fig. 3. 3. Th e e p ercen t age age of of ai rb orne orne 'f-3 'f-3 ph age age
Th e e r e sults sults obtain e d d u si n g g T-3 T-3 phag a e r e e shown shown
prop y l e n e e glycol glycol a nd nd to to 68 % % with with tri e th y l e n e e g l yco l l
u se d . . This This was was r e du ce d d t o o 72 % % vv itl i i · · addit{on addit{on of of
v i ved ved wh e n n disinf ec t a nt-d e t e rg e nt nt so l ~tion ~tion A A was was
to to
2 , 000 000
± ±
200 200
mi c r oo
r gan i s m s s p e r r l
it e r r Eighty Eighty of of a ir. ir. p e r r cen t t of of th e e air b orne orne S. S. mctT cesce n s s sur
e n ce ce of of water water
spray spray
a lon
c e
onstitut
es es
100
%
. . Thi
s s cor
r es
p onds onds
; ; s
lightl y y mor
e e
ff
ec
tiv e e
th
a
n n
th
e e
disinf e
ctai).t ctai).t
a l one
. .
on on
th
e e
s ur
v ivia
l l in in
air air
of of
S
mar . .
ce
sc e
n
s. s. va Survi
l l in in th e e pr
es
prop
y
l
e
n
e e
glyco
l l o
r r
0.4
% %
tri
e th y
l e
n e e
g l yco
l l was was
on
l y y
Figur e e 2. 2. Th e e effec t t of of u s in g g diff e r e
nt nt so
lut ions ions
in in s pra
ye r r
A A 1 % % solution solution
of of disinf e ctant ctant A A contain in g g 0.4 % %
PERCENT PERCENT SE:IIIIATIA SE:IIIIATIA
MAIICESGENS MAIICESGENS SURVIVING SURVIVING
IN IN AIR AIR not not co n s id e r e d d pr ac ti ca l. l.
0 0
10 10 20 20 30 30
40 40
50 50
60 60
70 70
9o 9o
80 80
100 100
110 110
respectiv ~ ~ e l y. y. fJ) fJ) High e r r co n ce ntr a ti ons ons of of g l yco ls ls
yve r e e
"'" "'"
J J
PlAIJI"IIA T fiiSPA.U fiiSPA.U so l ution ution B , , s ur
v i va l l incr e as e d d to to 104 % , , 87 % , , a nd nd 84 %, %,
0 0
I I
O . loX loX P ROPYLEN 0 .4 E E % % GlT pr COLIM'ollH opy II II l e n e e g l yco l l were were added added to to th e e di s inf z z ec t ant ant
""' ""'
O.loX TIII(J if'lt.(N(GlYCOLINWAT(II if'lt.(N(GlYCOLINWAT(II ::;) ::;) th e e numb
e r r in in
sprays sprays
of of wat
e r. r. VVh e n n 0.1 , , 0 .2, .2, a nd nd
fJ) fJ)
""' ""'
w w
I I
IX IX a a SO LUTION LUTION OIS IN to to f ECT . UCT· 6 4 D EH % IIGENT IIGENT , , follow A A e d d by by
B B w ith ith 71 % , , an d d A A
w ith ith 80 % % of of
'" '"
~ ~
I I
1 1 1 0\SI NHCU..tU-DET!II fective, fective, GE NT NT I I r e ducing ducing
th e e numb e r r of of s ur v i v in g g bact e ri a a
J: J:
'" '"
!:2 !:2
I I
1% 1% D I S INH CTAN T·DEHA G UH UH ( ( S . .
mar cesce n s. s. A A
1 % % so lution lution of of C C
was was th e e most most ef J: J:
Cl. Cl.
O,I:C O,I:C PROI'Yl GUCOL GUCOL UI £ £ and and IN IN C C OIS IN without without HC1AHT•D£T£RGENT HC1AHT•D£T£RGENT loll: loll: tO tO 8 8 added added
g l yco r l e du ce d d th e e
number number of of 0: 0:
'"' '"'
w w
O,UPROPll£N£Cl
ltO
L I NOISINf£CUHT·DE spray. spray. H RG£N1 RG£N1 B B
Th e e di s fJ) fJ) inf ec t a nt-d e t e
rg e nt nt so lution s s A, A, B , ,
fJ) fJ)
.
.. .. ::;)
I I
O,lol O,lol
,ROPYUN£ ,ROPYUN£
G LYCOL LYCOL
IN IN OI
SI
II'HCUNT·OE HR CUH CUH 8 8 of of
S. S. mar cesce 0: 0: n s s t o o 107 % % of of that that in . . a a pl , ain · wa
t e r r
w w
O,lo:C O,lo:C 1n 1n
PRO~Y
UN£ UN£ GLYCOL' GLYCOL'
IN IN DI S ! NF(CU.Nl NF(CU.Nl glycol glycol A A
a dd ed ed to to water water ac tu
a ll e y nhanc e d
_ th e e sur\i i va fJ) fJ) l l i i '""' '""'
I I
D.lo:X D.lo:X
TR
IH
IO'UN£ IO'UN£
GLYCOL GLYCOL IN IN
O tSINf£CTAHT• D ET£11CUIT ET£11CUIT As As A A shown shown
in in Fig. Fig. 2 , , 0 .4 % % pr 9py l e n e e an d d tri e
tp y l e n e e
>-
w w
a nd nd 620 620
60 60 o r ganisms ganisms -+- for for T-3 T-3 phag e. e. 0: 0:
mar ce sc e n s s was was 2, 000 000 20 ± ± 0 0 b ac t e ri a a p e r r lit e r r of of air air
100 % % survival. survival. Th e e 100 % % s urvi va l l ba se lin e e for for S. S.
C. C. Spra
ye
r. r.
D . .
Sp
r
aye
r r
nozz l
e. e.
c ro o rg a nism s s ex p osed osed
to to
pl
a
in in wa
t e
r r
spray spray
constit\1
t
e d d
o f f th
e e
eq uipm e nt nt us e d . .
A. A.
A
ll -
g las s s impin
ge r. r. B. B. e buli
ze
r. r.
As As
a a basis basis
for for
com
p
a ri son, son,
sm~viva
l l
of of ai rb oxne oxne
mi
Fi g ur e e 1. 1. Arrangement Arrangement of of room room howin s
g g
r e l
a ti
ve ve
po s
ition ition
pr ese nt e d d in in Fig. Fig. 2 2 and and 3. 3.
3 . 7m 7m duCing duCing th e e numb e r r of of airborn e c c microorganisms microorganisms are are
· tion s s w itl ~ ~ an d . . wi th o . ut ut gl yco l s s and and l ac ti c c a cid cid r e in in
Th e e
ff ec tiv e n ess ess of of disinf ec t a nt-d e t e r gent gent s olu
RE SULTS SULTS
se t t of of dupli ca t e e sa mpl es . .
an d d h ea t t vapo ri za ti o n n of of g l yco l l w hi c h h a s r in e e g r ] e ~ ~ s uit o s f f a a
e mpl
oyed oyed
exce pt pt for for tho s e e in vo l v i ng ng l ac ti c c ac id id nebuliz ~ ti on on
Aft
e r r r e produ c ibili ty ty was was assur e d , , dupli ca t e e proced ur e s s we r e e
Th e e pro ce dur es es furn i hin s f g ir s d t a t a a were were r e peated peated 4 4 ti.m is . .
o pp os it e e
wa
ll. ll. . . . . ':l' ':l'
sa
mpl e r s s we r e e pla ced ced 1.7 1.7 m m from from ca ncl ncl · facing facing t owa rd rd th e e
Th
e e sprayer sprayer nozzle nozzle was was f i x e d d 0.6 0.6 m m from ' ' the the wa · ~ n ll ll d d th e e
r e l at i ve ve l oca ti on on and and posit i on on of of th e e e qu ipm e nt nt in in th e e room . .
> >
9 0 % % when when
th s e pr ayer ayer was was sta rt ed . . F i g ur e e 1 1 h s ows ows th e e
EFFECT EFFECT O F F GLYCOLS GLYCOLS 275 275 276 EFFECT OF GLYCOLS
,ug/ liter of air by heat vaporization, T-3 phage was and triethylene glycols are not effective as aerial dis reduced to 49%. infectants when incorporated into disinfectant-deter Spraying with 1% solutions of disinfectant-deter gent solutions. The glycols are most effective when gents A and B containing 0.4% lactic acid resulted in the RH is in the 40-60% range. The 90% RH en T-3 phage survivals of 9% and 8%, respectively. This countered during spray cleaning would explain the poor performance of the glycols on reducing num was the most effective a dditive tested. \ The superior per ,. bers of airborne microorganisms. ' DISCUSSION fonnance of a product in reducing numbers of air borne microorganisms would riot depend on the gly The effective concentration of glycols and similar col component. materials for aerial disinfection has been r eported as
3.5-5.5 ,ug/ liter of air. Glycols are most effective REFEIIENCES at 40-60% RH (2, 5). In our studies, a glycol con l. Bray:men, D. T . 1 969. Survival of microorganisms in from centration of 5.2 ,ug/ liter of air was generated aerosols produced in cleaning and disinfecting. Public Health a solution of disinfectant-detergent and glycol with Rept. 84:547-555. a high pressure sprayer. This technique 'vvas only 2. Robertson, 0. H. 1943. Airborne infection. Science slightly effective in reducing airborne microorganisms. 97: 495-502. acid on During the procedure, the RH exceeded 90%. The 3. Shaw, M. K. 1967. Effect of aerosolized lactic the survival of airborne microorganisms. Appl. Microbial. high RH could poss ibly account for the failure of 15:948-949. normally e ffective concentrations of glycols. 4. Songer, J. R., J. F. Sullivan, and J. W. Hurd. 1963. Sh aw (3) found aerosolized lactic acid to be an Testing air filter systems. I. Procedure for testing high Appl. Microbial. effective aerial disinfectant at high RH. Our results efficiency air filters on exhaust systems. 11 : 394-397. would tend to confirm his findings. 5. Sykes, G. 1967. Disinfection-how, why, when,· where? From these studies, it is concluded that propylene J. Appl. Bacterial. 30:1-5. t A STATISTICIAN LOOKS AT GRADING for a sample of asparagus is not quite the "best" (Continued from Page 273) color for asparagus, does the grader give it a score of "17" (Grade A) or "16" (Grade B)? Only one of quality factors before he ass igns a grade, he as point difference could make the difference of manv signs a numerical score to each factor and then totals dollars in value, and on a spectrum of 20 points, ; them to see how the product measures up. difference of one point is mighty hard to distinguish. Traditionally, frozen asparagus of the top grade 3. It is primarily designed for stationary lot grad ( U. S. Grade A) has to have a total score of at least ing-but has been adapted to in-plant grading 85 out of a possible 100 points, and also reach a where a grader examines the product as it comes certain score on each quality factor. The scoring down the production line and lets the plant adjust system is based on four quality factors: color ( 20 quality level during the manufacturing process. Since points ), uniformity ·of length ( 10 points ), absence of the bulk of grading has shifted to in-plant, it is de defects ( 30 points ), and character ( tenderness, tex sirable to have a grading system designed primarily ture, and maturity) ( 40 points). for in-plant grading. The grader examines each quality factor and as the signs a score along a spectrum from "0" for the 4. It is based on a container of product as for large con poorest to the top score (say "20" for color) for the sample unit (or fraction of a container to remember best. This is a highly accurate and dependable tainers.) This requires the grader for each method of grading but it falls short of the optimum special rules and make special calculations has the effect in at least four ways: different sized container. It further during any l. It takes time for the grader to evaluate every of giving one a different look at quality small thing, weigh the scores, and assign a grade. (Not given time of production-a "p eek" when using con too much time, for grades do their work rapidly and containers-a "glance" when using medium size er containers. accurately. But in this fast-paced marketing system, tainers-a "look" when using larg 's even a small saving in time can save money for the Attribute grading answers all these needs. Here t -- . works. industry.) how it 2. It involves a considerable amount of subjective ' Ve determine statistically what the levels of judgment on the part of the grader. Say the color (Continued on Page 279) 277
FEDERAL-STATE QUALITY PROGRAM FOR MANUFACTURING MILK'
HAROLD E. M EISTER Dah·y Division Co11sumer and Marketi11g Service United States Department of AgricultttTe Washington, D. C. 20250
ABSTRACT STANDARDS
This paper describes the broad responsibilities carried out Examples of quality standards are the U. S. Grades by USDA in the field of inspection, grading, specifi cations, standards, and quality assurance of manufacturing milk and AA, A, and B for butter and Cheddar cheese, and manufactured milk products. Effectiveness of this work de U. S. Extra and Standard Grades for nonfat dry milk pends, in a large measure, on Federal-State cooperation and and dry whole milk. USDA grade standards for but on close working relationships between State regulatory agen ter were first issued in 1919-~yer 50 years ago. As cies and the industry. vVe beli eve that . manufacturing milk with all quality grade standards, the butter standards from the great majority of farms meets the present acceptable quality level. However, some areas in the country lag in have been revis ed and tightened a number of times milk quality and some individual farmers in all areas are not over the years taking into account general improve doing their part to keep up with the rest of the Nation cin ments in quality of milk and cream and manufactur milk quality. ing technology. Twenty-two Federal specifications The past year shows tremendous effort by many States to get needed legislation for quality and farm requirements for for dairy products have been developed by USDA for manufacturing milk. If your State didn't get legislation the use of military and civilian agencies of the Fed covering farm requirements, this is no excuse for delaying eral Government and are available for use by the action on milk quality improvement. Consumer interests are States and private institutions. insisting on action towards quality and wholesomeness of milk and dairy foods. \iVe must move forward now on manu facturing milk quality. SPECIFICATIONS United States dairy farmers sold about 117 billion In the second category are USDA's General Specifi lb of milk last year-50% of this total was used for cations for Dairy Processing Plants which have been production of manufactured dairy products, such as in use since the mid-1950's. These specifications butter; cheese; ice cream; and condensed, sterilized, were issued in recognition of the importance of con evaporated, and dry milks. It is not surprising, then, dition of plant and equipment, processing procedures, that quality standards and quality improvement pro and sanitary practices in the keeping quality, whole grams for milk for manufacturing are popular topics someness, and uniformity of the finished products. for discussion. Also, it is interesting to note that only The latest revision of these specifications was pub ; about 30% of the total milk sold by farmers is classi lished in the Federal Registe'l' in 1967 and serves as fied as milk for manufacturing. Surplus bottling the basis for inspection and approval of plants for grade milk makes up the difference in total amout USDA inspection and grading services. used for manufacturing. And this "surplus" milk can not be disregarded when we talk about quality im UsE oF STANDARDS AND SPECIFICATIONs provement and protection of quality of the total sup How are the grade standards and plant specifica ply of manufacturing milk. tions used? The Dairy Division of the United States D epart USDA's inspection and grading services on prod ment of Agriculture's (USDA) Consumer and Mar ucts and plant inspections are for voluntary use and keting Service has been a strong force in the de fees are charged to cover costs. The services are velopment of quality standards and specifications. available for use nationwide under a master Fedenil These standards and specifications are contained in State cooperative agreement. A total of 43 State I three categories: (a) quality grade standards and agencies have signed this agreement; 42 of the 43 are ·~ Federal specifications; (b) specifications for dairy Departments of Agriculture. processing plants; and (c) standards recommended In fiscal year 1969, 3.8 billion lb of manufactured for adoption by State regulatory agencies. dairy products were officially inspected or graded. There were 5,400 dairy plant inspections. More than 1,400 dairy manufacturing plants are currently ap lPresented at the Fifty-sixth Annual Meeting of the Inter proved as meeting tl1 e requirements of the General national Association of Milk Food, and Environmental Sani tarians, Inc., Louisville, Kentucky, August 17-21, 1969. Specifications. 278 FEDERAL-STATE QuALITY PROGRAM
These 1,400 plants account for over 75% of the U. S. recommended test for classifying milk has .been production of butter, Cheddar cheese, evaporated deleted; Class 2 (acceptable) milk from individual milk, sweetened condensed milk, and dry milk. Their producers will be reduced from 3 million direct micro names and locations are included in a list published scopic clump count per milliliter to 1 million, 3 yea r ~ I quarterly by USDA entitled Dairy Plants Surveyed after adoption of the standard; the comparable re ; and Approved for USDA Gracli·ng Service. The list sazurin reduction times for 1 million DMCC milk gives recognition to processors of manufactured dairy will be : can milk-not less than 2 hrs; and bulk milk products in much the same way as the listing of fluid - not less than 3 hrs; and the detailed program of the milk plants in the publication San:i.tat'ion Compliance National Mastitis Council for cl atection of abnormal and Enforcenwnt Rati-ngs of Interstate Mille Shippers. milk is included) . In order to maintain USDA approval all plants are From the outset of our discussions with the U. S. inspected at least twice a year, except dry milk plants Public Health Service and the Food and Drug Ad which are inspected 4 times a year. ministration, there was good agreement on the need for improvement in quality of manufacturing milk STANDARDS FOR STATE ADOPTION and for more attention to farm requirements. vVe are not certain at this time what will be the next USDA's third category of standards includes those action to be taken on these proposed standards. If recommended for adoption by State regulatory agen we proceed toward a revision of the USDA Recom cies. There are two at present: (a) Recommended mended Standards for Milk for Manufacturing, we Standards for the 1'lanufacture of Frozen D esserts will need to first issue a proposal in order to obtain , for Adoption by State Regulatory Agencies, publish views and comments from State authorities and from ed in Jnn e 1968; and (b ) Minimum Standards for the industry. . Milk for Manufacturing Purposes and Its Production In the past 9 months - ~en1b ers of Dairy Division and Processing Recommended for Adoption by State met with State regulatory officials in 26 States. At Regulatory Agencies, published in 1963. these meetings we reviewed with State officials the All of the USDA inspection and grading and stand existing State laws and regulations for manufacturing ardization work as vvell as development and publica milk and compared them with the USDA Minimum tion of the standards recommended for adoption by Standards Recommended for State Adoption. Vve State agencies is au thorized by the Agricultural Mar discussed the present stahls of milk quality and farm keting Act of 1946. The Act authorizes and directs facilities, and the steps that would be necessary to the Secretary of Agriculture " .. . to develop and im bring milk quality and farm requirements to the level prove standards of quality . . . and recommend and of the recommended standards. Also, we considered demonstrate such standards in order to encourage reasonable and meaningful timetables to accomplish uniformity an d consistency in commercial practices." the established goals. Coordination among the States was discussed too-particularly as it involves appli STANDARDS At'ID F ARM REQUIRE1viENTS FOR cation of quality standards and farm requirements M ANUFACIUillNG .MILK for producers whose milk is shipped across State lines. Looking back ove~· the past year we see a good We participated in several regional meetings of States deal of activity by Federal and State agencies and to assist State officials with this problem. others concerning quality standards -~nd farm re ( will not attempt to review the hard work clone in quirements for manufachlring milk. the past year by many of the individual States to A working group of representatives from the Dairy obtain needed changes or new laws and regulations. Division of USDA's Consumer and Ma1'keting Serv vVe know some State officials are disappointed at ice, the U . S. Public Health Service, and the Food the lack of action by their legislatures. For them it a·ncl Drug Administration agreed upon a set of pro means making an appraisal to see what action they posed quality and farm requirements for manufactur can take that is likely to obtain passage of the legis ing milk. vVe believe you will be interested in know lation next time the legislahu e meets. In some States ing that these requirements are essentially the same their hard work paid off in the passage of new legis as those contained in the 1963 Minimum Standards lation. -_ - for Manufacturing Milk Recommended for Adoption Even though your State does not have fully ade by State Agencies, except for changes as follows: (a) quate laws and regulations for manufacturing milk: farm water supply (the requirements of the appli and farm requirements, much can be clone to improve cable State regulatory authorities will be used as the milk quality with laws and regulations already avail basis for approving water supplies) (b) quality re able to you. C&MS' Dairy Division is working _Close quirements for milk (the methylene blue test as a ly with the State regulatory agencies, but we believe
co
lor . .
quality quality co
ntrol ntrol
c h
a
rts. rts.
co
unts unts
th e e tim
es es that that
a a sa mpl
e e
d e parts parts
from from
best best
statistician statistician
h
e lps lps d
eve
lop lop
th eses eses
sampling sampling
plans plans
and and
m
e
rical rical
sco
r e e for for
color, color,
for for
exa mpl
e, e, th e e
grader grader
b y y
acceptable acceptable
quality quality
l eve
l l ( ( AQL)
, , and and
how how
th
e e
f
ac
t
o rs
, ,
of of
course. course.
But But
inst
ea
d d
of of assigning assigning
a a
nu
sa
mpling mpling
plans plans
us
e d d
in in
this this
pro
cess, cess,
w
h a t t
we we
m
e an an
For For
froz
e
n n
as
par
a gus gus
we we
still still
u se se
th
e e same same
q ualit
y y
Th
e e
third third
a rticl e e in in thi s s se ri e s s will will d e s c rib e e th e e
grad
e e
is is
a
utomatic
f ects ects a ll y y o n n d th e t e e e rmin lin e e e its d d e lf. lf. from from th e e t a bl e. e. i i
numb e rs rs
of of
d
efec a a
running running ts ts all
owe
samp
d d w l e e ithin ithin ca n n each each be be maintained maintained grade. grade. Th b e e y y co unting unting d e
f e cts cts
and and
to to
on-line on-line r
e
f e r r to to
insp a a ec st a tion tion tisti ca in in l l th tabl e e pa e e king king c showing showing pl a nt nt th e e b us eca e e
Th
e
n n
a
ll ll
d
th
e f e e ec grad t t comp e n r l ee e t e ds ds l y . . to to And And do do is is th count count e e pro th cess cess e s e e d is is e well-suited well-suited
th
e e
standards standards
d
esc
rib e e
th
e e
d
e f ec ts ts
and and
d th
e tr e e ac l
eve ts ts
from from l l of of th e e value value o f f a a produ
c t , , a a
"
d
efec
t.
" "
· ·
l y y
counts counts
d e
f
ec
ts . . Subj ec tivity tivity
is is
minimiz
diff
e b d e r e e nt nt cause cause
siz e d d containers. containers. We We
call call
a n y y
factor factor
that that
Th e e
grading grading
is is
e spe
d e d d
up up
b eca
us e e
th e e grader grader e liminating liminating mer
e th e e sp ec ial ial rul es es and and
calculations calculations
for for
for for
eac
h h
grade
. .
" look" look"
rath
e r r th a n a a n " p ee k " " at at
th
e e
produ
c
tion tion
a
nd nd
eac
t h
y
p I I e e
of of
d
e f ec t t
is is allow
e
d d
in in eac
l e
h h ss ss
size size of of si sample sample ze ze
of of co ntain e b r e ing ing
p
acked
- ass
uring uring
a a
Th
e e
quality quality
co
ntr
o l l
c h ar t t id e
ntifies ntifies
how how optimum. optimum.
m
a n
y y
of of
'"" ' e e us e e a a constant constant sampl
e e unit unit
si ze ze r ega
rd
un
safe safe
or or
unusabl
e. e.
for for
points points
in in which which
a a
sample sample
will will
d e part part
from from
th
e e
affect affect
th
e e us a bilit
y y
but but
also also might might
mak
e e th e e product product
"sco
ring" ring"
system system
a nd nd
substitute substitute
a a
system system
of of
looking looking
affect affect
th
e e
usabilit
y. y.
A A
critical critical
d
t t efec
will will
not not
only only
d e t
e
rmining rmining
qu
a lit y y
l eve
l. l.
W e e do do
away away
v v ith ith
th
e e
not not
of of
b
e
st st
quality
. .
A A
major major
or or
severe severe
d
e f ec t t will will
quality quality
should should
b e, e, and and
we we es
tablish tablish
a a rapid rapid
m
ea
n s s of of
usabilit
y y of of th e e
produ c t , , but but m ea ns ns th e e product product is is
(Co
ntinu
e d d from from
P age age
276) 276)
of of
i mportance. mportance.
A A
minor minor
d e f ec t t won
' t t affect affect
th e e
A A
ST
A TISTICIAN TISTICIAN
LOOKS LOOKS
AT AT GRADING GRADING
We We
go go
eve n n further. further. D e f ec ts ts a r e e r a t e b d y y l e vel vel
quality quality
probl e m
s
. .
This This
inform
a tion tion
should should
b e e very very pr ov
ing ing th e e quality quality
of of
y our our
manufacturing manufacturing
milk. milk.
Th
ey ey
show show
a t t
a a
glance glance
which which
plant
s s are are
ha
v in
g g
o
th e
r r
qu
a lit
y y t es ts-to ts-to
assist assist
wh
e
r e e n eces
sar
y y in in im
ind
th ex
· ·
to to
e e
qualit
y y
of of milk milk
pro
ces
s e d d in in
pl
a
nt s. s.
gether gether
now now
usin g g th e e
tools tools
at at
h
a nd-th
e e DMC DMC
and and
agencies. agencies.
Th ese ese
r ec
ords ords
of of
DMC DMC
valu
e s s
are are
a a good good
it y y
for for u s
-St a t
es, es,
indu
s tr y, y, and and
USDA-to USDA-to
work work
to
i e
s s
of of
which which
are are
furnished furnished
o th to
e e
Stat
e e
r
eg
ulator
y y co
mpl e t e e as as
yo u u wo
uld uld
lik e, e,
th
e
r e e
is is
a a
fin e e opportun
are are
includ
e
d d in in
th
e e USDA USDA
plant plant
survey survey
r
e
ports , , c op
eve
n n though though
yo
ur ur Stat e e r e gulations gulations
ma y y
not not
be be
as as
commingled commingled
milk milk
in in
plant plant
storag
e e t
a nks. nks.
Th
ese ese
counts counts
s tan
ces. ces.
R e f e rring rring
to to
m s y t a t e m e nt nt
a a mom
e nt nt
ago
dir
ec
t t
microscopic microscopic
counts counts
on on
samples samples
tak
e
n n from from
sponsibility sponsibility
th a
t t n ee ds ds
mor
e e
attention attention
in in
many many
in
things things
we we
are are
doing doing
on on
th
ese ese
insp
ec tions tions is is makin
g g
quir
e m e nts nts
is is a a r
e sponsibility sponsibility
of of th e e
St
a
t e s-a s-a
re
plant plant
surv
ey ey
program program
m
e ntion
e
d d
above. above.
On
e e
of of
th
e e sup
e rvision rvision
of of fi
e ld ld service service
and and
att e ntion ntion
to to farm farm
re
milk milk
quality quality
information information
provid
e
d d und
e r r th
e e
USDA USDA
t o o
farm e rs rs
who who ship ship
high high
c ount ount
milk. milk. Howev
e
r , ,
Stat e e
r
eg
ulator
y y
officials officials
could could
mak
e e
good good
us
e e
of of
\IVe \IVe
a r e e asking asking th e e plant
s s to to
provid
e e
fi e ld ld
service service
P
e rhaps rhaps
a a n ew ew a pproa c h h would would h e lp. lp. For For exa mpl
e, e,
in in th e ir ir State . .
A A NEW NEW APPROACH? APPROACH?
cials cials
and and
Stat
e e sanitarians sanitarians th e e t es t t r e sults sults for for plant s s
Sup e r
v i sors sors
are are glad glad
to to discuss discuss
w
ith ith
r e
gulator
y y
offi
quality quality
improv
e
m
e nt nt than than
is is b
e ing ing
don
e e toda
y . .
e fforts. fforts.
Our Our
Insp
ec tion tion
and and
Grading Grading
Branch Branch
Ar
ea ea
much much
mor
e e
ca
n n
and and
mu
s
b t
e e done done
concerning concerning
milk milk
h e lpful lpful
to to
th e e Stat es es
in in th e ir ir quality quality impro ve m e nt nt
F E D ERA L-ST ATE ATE Q uALITY uALITY P ROGRAM ROGRAM 2'79 2'79 280
THE FATE OF SALMONELLA TYPHIMURIUM IN THE MANUFACTURE AND RIPENING OF LOW-ACID CHEDDAR CHEESE' H. S. PARK, E. H. MARTH, J. M. GoEPFERT, AND N. F. OLSON \ Depwtment of Food Science, Depa1tment .. I of Ba cteTiology, and the Food ReseaTch Institute University of W ·isconsin Madison, Wisconsin 53706 ( Received for publication F ebruary 6, 1970)
ABSTHACT contaminated cheese is quite low. Nevertheless, some outbreaks, mainly of typhoid fever, have been re Cbeddru· cheese was made by the s tirred-curd procedure from pasteurized milk inoculated with Salmonella typhimurium ported. Gauthier and Foley (3) described an epidem and with a slow acid-producing strain of St·reptococcus lactis. ic of typhoid fever which occurred in Canada in The Most Probable Number t echnique was used to enu 1941 and resulted in 40 cases and six deaths. The merate salmonellae in milk and in cheese dming its manu source of infection >vas 10-day old Cheddar cheese , fa cture and ripening. Salmonellae grew rapidly during man raw milk which had been handled by a ufacture and limited additional growth occurred in cheese made from during the first week of ripening at 13 C after which typhoid carrier. Another outbreak of typhoid fever there was a gradual decline in population. Salmonellae sur involving Cheddar cheese was described by Foley vived during ripening for up to approxin1ately 7 months at and Poisson (2). In tllis instance it was believed made in 2 of 5 13 C and 10 months at 7 C. Cheese that the cheesemaker's wife, who had an active case s exhibited a limited increase in number of sahnonellae trial for contaminating during the first 2 weeks at 7 C followed by a decline in of typhoid fever, was responsible population of these bacteria. Other cheeses held at 7 C ex the cheese. Menzies (7) observed that 111 of 507 hibited a reduction in number of viable sahnonell ae without cases of typhoid fever in Alberta between 1936 and the initial increase. Growth of sam1onellae during the early 1944 resulted from consumption of infected Cheddar extended survival of these stages of ripening a nd subsequent cheese. organisms may, in part, be attributable to high moistme (average 43.2%) and high pH (5.75 after overnight pressing) Survivial of Salnwnella. typhi in Cheddar cheese resulted from u se of a s low acid-pro of the c heese which was studied by Ranta and Dolman (9 ). They mixed ducing starter culture. the organism with the cheese and were able to re The increase in food-borne disease outbreaks in cover viable salmonellae after storage for one month th e United States during the past 30 years has been at 20 C. When the surface of cheese was inoculated attributed both to mass production and distribution and the product then held at room temperature, sur of convenience foods and to an improved reporting vival of S. typhi was similar to that observed with the system. Even though milk and milk products were cheese-organism mixture. It was further noted that among the first of the convenience foods to achieve storage at a refrigeration temperature was accom mass distribution, .disease outbreaks involving these panied by extended survival of salmonellae and that foods declined sharply after widespread acceptance the bacteria peneh·ated into the cheese to a depth of of pasteurization by the dairy industry and after 4-5 em in 17 days. adoption of the grade-A milk ordinance many years Campbell and Gibbard (1) inoculated milk with ago. S. typhi and used it to make Cheddar cheese. All dis Salmonellosis is one of the major food-borne cheeses were ripened for two weeks at 14.4 to 15.6 C, deal of eases and recently it has received a great after which one cheese from each duplicate set was in the dairy attention. Concern about this disease transferred to storage at 4.4 to 5.6 C. At the lower ry, in 1966, of industry was prompted by the recove temperature seven out of 10 cheeses contained viable nonfat dry milk (6). Salmonella newbrunswick from S. typhi cells for more than 10 months, whereas at According to a recent review by Marth (6), the the higher temperature the organism generally dis incidence of salmonellosis caused by consumption of appeared after three months of ripening. More recently Goepfert et al. ( 4) reported that Salnwnella typhim.urium grew rapidly during the hed with the approval of the Director of the Research 'Publis e of stirred-curd Cheddar cheese until Division of the College of A gricultural and Life Sciences, manufactur University of ·wisconsin. salt was added to th e c urd. They observed that
Ch eese eese a ft e r r pr essi n g g ov e rni g ht . . m ont hl y y th e reafter . .
(D) (D)
Curd Curd
a
ft
e r r
drainin
g, g, (E) (E)
Curd Curd
prior prior
t o o hoopin g, g, (F ) ) mon e ll ae ae wee kl y y durin g g th e e fir s t t month month of of rip e nin g g and and
mon
e lla
, ,
(B) (B)
Curd Curd
prior prior
to to
c
uttin
g, g,
(C) (C) \
Vhey Vhey aft e r r cook in g, g, rip e n ed ed a t t 7 7 an d d 13 13 C, C, and and th ey ey were were t es t e d d for for viable viable sal
c h
eese. eese.
(A) (A)
Milk Milk
aft e r r ( ( 5 5 min) min) a dditi on on of of s t arter arter Sal a nd nd F i ve ve va t s s of of ch eese eese were were m a d e , , c h eeses eeses from from eac h h lot lot we r e e
Each Each
point point
r e pr esen
t s s th e e ave r age age va lu e e f o r r fiv e e
vats vats of of samp lin g g schedu l e e a r e e outl in e d d Tabl e e 1 1 a nd nd F i g. g. 1. 1. in in
th e e m an uf ac tur e e of of lo w -a cid cid s tirr e d- c urd urd Cheddar Cheddar c h eese. eese. Th e e pro ced ur e e follo we d d for for man ufa ct m e e of of cheese cheese and and th e e
F i g ur e e 1. 1. Growth Growth c ur ve ve e Salmon of of lla lla typhimurium typhimurium durin g g Manufactu . m m o f f c h eese eese and and samp lin g g procecltwe procecltwe
trod e, e, a nd nd a a L eeds eeds an d d Northrup Northrup port a bl e e pot en ti omete r. r.
was was m eas ur e d d w ith ith a a sa tur a t e d d ca l ome l l half-c e ll , , go ld ld e l ec
•• •• ) )
at at 110 110 C C for for 16 16 hr hr in in a a for ce d d dT aft aft ov e n . . Th e e pH pH of of c h eese eese
I I
3 g g 3 of of c h eese eese in in a a 50 50 m l l b ea k e r r an d d th e n n dryin g g th c e h eese eese
Th e e moistur e e co nt e nt nt of of c h eese eese was was d e t e rmin ed ed b y y pla c in g g
Measurement Measurement o f f moistu r e e ancl ancl pH pH
th e e manuf ac tur e e and and rip e nin g g of of c h eese. eese.
ploy ed ed to to e num e r a t s e almon e ll ae ae i n n s ampl es es ob t ained ained durin g g
Th e e method s s d esc rib e d d by by Goepfe rt rt e t t al. al. ( ( were were em 4) 4)
Enumeration Enumeration o f f s almon e lla e e
milk milk a t t 48 48 hr hr int e rv a l s . .
m a intain ed ed by by tran sfe r r in in s t er il e e 10 % % r eco n s titut ed ed nonfat nonfat dr y y
a dd e d d to to c h eese eese milk milk a t t a a l e vel vel o f f 1 % . . Thi c s ultur e e was was
Unive r s it y, y, Ames) Ames) was was u se d d as as th e e starter starter cu ltur a e nd nd was was
C . . \ V. V. • R e inbold , , D e p a rh11 e nt nt of of Food Food T ec ogy hnol , , I owa owa State State
A A s l ow ow ac id-pr od u c in s g train train StT of of e pto cocc u s s la c ti s s ( Dr. Dr.
; ; in in nutri e nt nt broth. broth.
tur e e of of typhimurium typhimurium S. S. was was maintain e d d b y y daily daily tr a n s f e r r
pro x in1at e l y y 100 100 sa lm one ll ae ae p e r r m illilit e r r of of mi lk. lk. The The c ul
eel eel t o o pa s t e uri zed zed milk milk t o o r esu lt lt in in an an initia l l l eve l l of of ap
pro ce dur e. e.
' 'To 'To this this point, point, 9 0 0 min min a ddition a l l tim e e r eq uir e d d over over nom1al nom1al
6,------, ------, proc e dur e. e.
thi s s point , , 70 70 min min ad ditio • To To na l l tim e e r eq uir e d d over over n or mal mal
pro ce dur e. e.
partm e nt nt of of B ac t e riology , , University University of of vVisconsin) vVisconsin) was was add-
55 55 "To "To this this point , , min min a ddition a l l tim e e r eq uir e d d over over
nom1al nom1al
A A 24 24 hr hr old old nutri e nt nt broth broth c ultur e e of of typhtnwr S. S. imn imn (D e
pr oced ur e. e. Bact e rial rial c ultur es es
thi s s "To "To point , , 4 0 0 min min a dditi ona l l tim e e r e quir e d d o ve r r nor ma l l
MATERIALS MATERIALS ru'ID ru'ID METHODS METHODS
V ac
uum uum
off off
10:20 10:20
r es ults ults has has b ee n n
pr
ese
nted nted (8) . .
(2
5 5 in. in.
vacuum) vacuum)
und e rtak e n. n. A A prelimin ary ary r e port port on on som e e of of th e e
Vac uum uum on on 9:30 9:30 (next (next morning) morning) a .n 1. 1.
clude clude d eve
lopment lopment of of sufficient sufficient
acid , , this this work work was was
Pr ess ess 2 : 40 40
l ae ae
in in Ch
e ddar ddar cheese cheese mad e e in in a a mann er er to to
pr e
Hoop " " 2:25 2:25 0.15 0.15 6. 1 8 8
r e ports ports
have have
appeared appeared on on th e e survival survival of of salmonel (5 . 87 87 o z) z)
producing producing strain strain of of lactic lactic streptococcus. streptococcus. Since Since no no Stir Stir a nd nd sa lt lt 1:40 . .
c ultur e e infected infected with with bact e riophag e, e, or or a a slow slow ( ( 5.87 5.87 acid oz) oz)
Stir Stir and and sa lt lt 1:20 1:20 acid acid includ e: e: presenc e e of of antibiotics antibiotics in in milk , , a a starter starter
( ( 5.87 5.87 oz) • • (10 ). ). Common Common reasons reasons for for inadequat e e formation formation of of
Stir Stir and and sa lt lt 1:00 1:00
thus thus rendering rendering the the product product unsafe unsafe for for consumption consumption
c c Drain " " 12:25 12:25 p.m. p.m. 40 . 6 6
( 105 105 F) F)
0.10 0.10 6
. 39 39
ylococci, ylococci, if if present, present, to to grow grow and and produc e e nt e roto x in in
c c St ea m m off off 10:35 10:35 40 .6 .6
( 105 105 F) F)
of of acid acid during during ch eese eese manufactur e e can can p mit mit er staph
c c St ea m m 10:0 5 5 3 1. 2 2 (88 (88 F) F) on • •
is is well well recogniz It It e d d th a t t in s uffici e nt nt produ c tion tion
c c
c urd urd C uttin g g 9 :5 0 0 3 1.2 1.2 (88 (88 F) F) 0 . 0 9 9
of of salmonellae salmonellae chees e. e. in in
(39.6 (39.6 ml / 440 440 lb lb milk ) )
pH pH was was the the principal principal f ac tor tor whi c h h governed governed survival survival
c c Add Add r e nn e t t 9:15 9:15 31.2 31.2 (88 (88 F ) ) 0.16 0.16
for for a a p e riod riod of of 3 3 to to 7 7 months . . Th ey ey concluded concluded th a t t
Add Add s t a rt e r r 0.155 0.155 8:30 8:30 a . m. m. 3 1. 2 2 C C (88 (88 F) F)
th ese ese organisms organisms from from th e e r es ulting ulting Ch e ddar ddar chees e e
serotypes serotypes of of salmonella e e and and were were able able to to r ecover ecover
( o/o ) ) acid acid Steps Steps 'l'im pH pH e e ' l 'e mp e ra. L ur e e
Titrata.b
l e e Hargrove Hargrove e t t al. al. inoculat e d d cheese cheese (5) (5) milk milk with with seve ral ral
in in cheese cheese dropped dropped to to e ss e ntially ntially undetectable undetectable l eve l s. s.
PASTEURIZED PASTEURIZED JNOCULATED JNOCULATED WITH WITH Sa}monella Sa}monella
typh im ttri : u . m. m. N IILK IILK
a t t 7.5 7.5 C C were were r eq uir e d d befor e e viable viable salmon e lla e e
S T lllRED- CURD CURD CHEDDAR CHEDDAR C HEESE HEESE MADE MADE FROM FROM 440 440 LOTS LOTS OF OF
LB LB
10 10 to to 12 12
" vee ks ks of of
rip eni ng ng a t t 13 13 C C or or 14 14 to to 16 16 weeks weeks TABLE TABLE TYPI CAL CAL l VJ:Al\ 'UF 'UF 1. 1. ACTUHING ACTUHING SCHEDULE SCHEDULE OF OF LOW-ACID LOW-ACID
28 1 1 THE THE FATE FATE O F F SALMO N ELLA ELLA 282 THE F ATE OF S ALMONELLA
R EsULTS Al\'D Drsc ussro~ measurements. The titratable acid and pH values at two of these stages for stirred-curd Cheddar cheese Behavior of salmonellae during cheese manufacture with more normal acid development are 0.17% and The behavior of S. typhimttriwn during the manu 5.9 at draining, and 0.30% and 5.5 at hooping. facture of low-acid stirred-curd Cheddar cheese is shown in Fig. 1. There was a slight increase in the number of salmonellae during the interval between inoculation of milk and cutting of the curd. As shown in Table 1, the elapsed time was about 80 min and the temperature was approximately 31 C, both conditions normal for the manufacture of Ched dar cheese. This initial period, or lag phase, during 6 which a slight increase in numbers of viable salmonel CHEESE NO. 4 lae occurred, was probably a time of adjustment by the salmonellae to their new environment. The lag phase was followed by a rapid increase s in number of salmonellae during the interval be tween cutting the curd and draining the whey. From data in Table 1, it can be seen that approximately 55 min of additional holding time and a 1 oc (2 °F ) , elevation in cooking temperature . beyond normal 0 were required at this point for cheese manufacture. The increase in salmonellae during this period can be attributed to: (a) growth and (b) physical entrap ment of bacteria by the curd particles. Such en h·apment might account for a 10-fold increase in numbers. After taking into account the entrapment factor, a generation time during the log phase of approximately f · 36 min was calculato- d using the formula td = logw 2/a ( a = growth rate constant) . The calculated CHEESE generation time agrees well with the value of 35 min NO. I reported by Goepfert et al. ( 4). Approximately 3.8 CHEESE NO.3 multiplications by salmonellae occurred during the CHEESE NO.5 135 min from the b eginning to the end of the log phase. This represents an added 0.3 division over that reported by Goepfert et al. ( 4) but this is easily ath·ibutable to the extra 25 min of incubation re 0 7 quired because the starter culture was inactive. At the time of cutting, draining, and hooping, sub normal production of acid was observed in all five Figure 2.. Survival of Salmonella typhi:nwrium in low-acid trials, as determii)ed by titratable acidity and pH stined-curcl Cheddar cheese ripened at 13 C.
T ABLE 2. NuMBERS OF SALNIONALLAE IN MILK, CUliD, AND C H EESE DU RING MANUFACTURE AND MOISTUHE CONTENT AND PH OF CHEESE AFTER OVERNIGHT PRESSING \· , \ ~
N o. of salm onellae per ml or g Cheese after pressing Trial Coagulated Cheese milk prior \Yhey after Curd at Curd pri or after Moisture Mi ll< to cutting cooking draining to hooping pressing pH Content (o/o )
1 140 550 140 5,600 12,000 91,000 5.82 42.5 2 150 380 60 8,100 3,000 110,000 5.71 43.0 3 600 810 39 5,300 4,900 15,000 5.80 43.9 4 600 270 270 6,600 3,900 82,000 5.78 43.2 5 200 280 89 29,000 81,000 1,100,000 5.65 44.8
Average 340 460 120 11,000 21,000 280,000 5.75 . 43.2
s tirr
e
d-
c urd urd
C
h e dd
a r r
c h
eese eese
rip
e n e
d d
a t 7 7 t C . .
thr
ee ee
m
ont
h s s
of of
rip
e ning. ning.
F
Th i
g ur e e 3 e
pH pH
. . Survival Survival of of
this this
of of chee Salm :;~ :;~ o n e
lla
. . typh
· i murium murium
in in l
ow-ac
id id
lo
ss ss
of of
via bili
ty ty b y y sa
lm one lla a e ft e r r ap pr oximately oximately
TIME TIME
th
e
r
e e was was
a a
r a pid pid
d WEEKS WEEKS ecl in e e
in in numb e r s s and and
MONTHS MONTHS a ppar e nt nt
0 0
2 2
3 3
4 2 3 4 4 3 2 4
s s
c h
eeses eeses
were were 6 6
rip 8 9 8 7
e n
e d d at at . . 10 10 13 13 C . . In In c h eese eese No. No. 1 , ,
trials trials
we
r e e
not not
as as
co nsist e nt nt a s s th ose ose obs e rv e d d w h e n n
th e e
fi ve ve
c h
eese
s s
rip e n e d d a t t 7 7 C. C. R es ult s s of of th ese ese
Figur e e
3 3
r eco rd
s s th e e b e h avio r r of of S. S. typhim
: urium urium in in
ex t e nd · ' ' e d d surviv a l l
of of l l th e e sa lm one ll ae. ae. ' '
c h
eese, eese,
according according
to to data data in in Fig. Fig. 2, 2, a l so so ex hibit e d d
it it
a pproa c
h e d d
5.6 5.6 at at th e e nd nd of of 7 7 months. months.
Th e e same same
it it
was was
two two
months months
o ld ld and and co ntinu e d d to to do do so so tmt
il il
s s
pH pH
of of
on
e e c h
eese eese
( (
o. o. 2) 2) b egan egan to to in c r ease ease w h
e n n
0' 0'
A A com
p ariso
n n of of
data data
in in Fig. Fig. 2 2 and and 4 4 0 0 r evea l l that that th e e
on on
th
e e
rat e e
at at
0 0 w
hich hich
th e e pH pH of of th
c e h eese eese dropp
e d. d.
LL LL
appro
x imat
e l
y y
3 3 to to 7 7 months , , a pp a r e ntl y y dep e nding nding
sa
lm
o n
e lla e e
in in
c h eese eese rip ene d d at at 1 3 3 C C rang e d d from from
con
t a
in e d d
a n n ave r
age age of of > 43 % % m o istur e. e. Survival Survival of of
b
e rs rs
of of
salmon
e
ll ae ae at at 1 3 3 C C eve n n th o u g h h th e e c h eese eese
pr
ess
in
g g ma
y y h
ave ave
co ntribut e d d to to th e e d e clin e e in in num
fr
om om
6.1 8 8
a t t th
e e
tim
e e of of h
oo pin a g nd nd from from 5.75 5.75 af t e r r
; ;
th
e e pH pH
excee
d e
d d 5.5 5.5 ( Fig . . 4 ) . . Thi s s drop drop in in pH pH
week week
at at
1
3 3
C C
was was
a
ppr oxima t e l y y 5 .4 .4 but but in in o n e e c h ee s e e
of of
ch
eese eese
in in
th e e fiv
e e trials trials at at t he he e nd nd of of th e e first first
durin g g rip e nin g g at at 7 7 C. C.
F
i g
ur
e e
5 . .
The The
p H H
of of
lo w-ac
id id s tirr e d- c urd urd C h e dd a r r c h eese eese
TIME TIME
WEEKS WEEKS
MONTHS MONTHS
0 0
2 2 3 4 2 4 6 8 8 6 4 2 4 3
4.8.!:--- --7--- 10 10 -!,- - ~--!-J'--;!;---7--~----,!;-----;:!. ~--!-J'--;!;---7--~----,!;-----;:!.
dar dar
chees
e e during during
rip e ning. ning. Th e e
average average pH pH
valu e e
CHEESE CHEESE
NO . 3 3
obs
e rv
e d d an an
incr
ease ease
in in salmonella e e in in norm a l l Ch e d
Neith
e r r
Go
e pf e
rt rt e t t
al. al. . (4) (4) n o H r a rgrov e e et et al. al. (5 ) )
l ow
e d d b y a a y
mark
e d d e clin e e as as rip e ning ning pr ocee d e d. d.
la
e e during during
th
e e
first first week week of of rip e ning ning a t t 13 13 C C fol
that that
there there
was was an an incr ease ease in in numb e r r of of salmonel
in in Fig
. .
2 2 a nd nd
3, 3, r es p ec tiv e l y. y. Data Data in in Fig. Fig. 2 2 show show
dar dar
che
e s e e
during during
rip e ning ning at at 13 13 and and 7 7 C C i s s shown shown
Th
e e b e
h av
ior ior
of of S . . typhimurium typhimurium in in low- aci d d Ch e d
B
e havior havior
of of
s almon
e lla e e during during · rip e ning ning of of c h ee s e e
th ese ese
bact
e ria ria
during during
pr ess ing ing b e cam e e po ss ibl e . .
6 . 0,-
--
-
to to -----
salmonella
e e
-,,---
a nd nd
hence hence ------, ------, th e e in c r ea s e e in in numb e rs rs of of
21 21 C) C)
storag e e
during during pr ess ing ing were were not not detrimental detrimental
durin g g
rip
e nin
g g
at at 1 3 3
C. C.
4 3.2
%
; ; Table Table 2)
, , an
' d d
room room
t e
mp
e ratur
e e
(approximate
l
y y
F i g
ur
e e
4. 4.
Th
e e
pH pH
of of
lo
w
- aci
d d
s
tirr
ed-c
ur
C d
h e dd a
r r c h eese eese 2 ) )
aft
e
r r . . pr
ess ing
, , high high moisture moisture co nt e nt nt (ave r age age
·, Factors Factors
TIME TIME
such such
as as
th e e
high high pH pH
(ave rag e e
5.75; 5.75; WEEKS WEEKS Tabl e e
MONTHS MONTHS
2 3 3 2
2 3 3 2 4 4 6 6 5 5 7 7 proc e dur es. es.
inv
e stigators stigators
w e r s e
tud y ing ing che e se se mad e e b y y norm a l l
data data
r e port e d d
by by
Hargro
ve ve e t t al. al. (5), (5), although although th e s e e
monella
e, e, as as
observed observed
in in th e s e e trials , , ag r ees ees with with th e e
sa ltin
g g
th c e
urd urd
to to
bring bring about about a a r e du c tion tion in in sa l
ing ing
overnight overnight
pr e
ssing ssing ( T a bl e e 2 ). ). Th e e failur e e of of
tur e . .
Inst e ad , ,
a n n incr e ase ase in in numbers numbers occurred occurred dur
th
ey ey sh1died sh1died
ch
ee
se se mad e e with with a a norm a l l start e r r c ul
s almon
e
lla e e as as
was was noted noted b
y y Go e pf e
rt rt e t t al. al. ( ( 4) 4) when when
5.8 5.8
it it "vas "vas
not not
accompani
e b d y a a y d e clin e e in in numb e rs rs of of
Salting Salting
of of
th
e e c
urd urd r
e duc e d d th e e growth growth
rat e e but but 6.0 ' ,------,,------, ,------,,------,
THE THE FAT E E OF OF S A L M O NELLA NELLA 283 283 284 THE FATE OF S ALMONELLA remained fairly constant during the first month of 10 months in these studies) is another reason why tl1e ripening and then dropped to approximately 5.3 cheesemaker must employ an active starter culture after three months of storage (Fig. 5). which will continue to produce acid during the en- Salmonellae in cheese No. 2 (Fig. 3) behaved in tire cheese manufacturing process. t a fashion somewhat similar to that of cheese No. 1, except that viable cells remained for at least seven ACKNOWLEDGMENT months. The pH of this cheese remained elevated This work was supported, in part, by a grant from the ,. for a longer time than that of cheese No. l. This may National Cheese Institute. serve to explain the extended survival of salmonellae observed in cheese No. 2. REFERENCES Two of the cheeses, No. 3 and 4 (Fig. 3), exhibit 1. Campbell, A. G., and J. Gibbard. 1944. The survival ed a limited increase in number of salmonellae dur of E. typhosa in Cheddar cheese manufactured from infected ing the first two weeks of ripening, follovved by a raw milk. Can. J. Public Health 35:158-164. sharp decline in viable salmonellae in cheese No. 2. Foley, A. R. , and E. Poisson. 1945. A cheese-borne outbreaks of typhoid fever, 1944. Can. J. Public Health 35: 3 and a slow decline in cheese No. 4. The pH of 116-118. cheese No. 3 dropped more rapidly than that of 3. Gauthier, J., and A. R. Foley. 1943. A cheese-born e cheese No. 4 (Fig. 5 ), which may account for the outbreak of typhoid fever. Can. J. Public Health 34:543-556. six months of survival by salmonellae in the former 4. Goepfert, J. M., N. F. Olson, and E. H. Marth. 1968. and 10 months in the latter cheese. Behavior of Sa~mon e lla tuphi.mwri.um during manufacture and curing of Cheddar cheese. Appl. Microbial. 16:862-866. Results obtain:o d with a fifth cheese (No. 5 ) were 5. Hargrove, R. E., F. E. lvfcDonough, and W. A. Mat irregular but tended to approximate those observed tingly. 1969. Factors affecting survival of Salmonella in with cheese No. 2. The drop in pH of cheese No. Cheddar and Colby cheese. J. "lvlilk Food Techno!. 32:480- 5 also was similar to that noted with cheese No. 2 484. except that it occurred earlier in the ripening period. 6. Marth, E. H . 1969. Salmonellae and salmonellosis :tvlanufacture of Cheddar cheese with an inactive associated with milk and milk products. A review. J. Dairy starter culture results in a product which may 1mder Sci. 52:283-315. go any of a series of abnormal fermentations during 7. Menzies, D . B. 1944. An outbreak of typhoid fever in Alberta traceable to infected Cheddar cheese. Can. · J. ripening. Variation during ripening of cheeses made Public Health 35:431-438. in this study is easily seen by examining data on pH 8. Park, H . S., E. H. Marth, and N. F. Olson. 1969. Be changes presented in Fig. 4 and 5. These differences havior of Salmonella typhi:murium in low-acid Cheddar cheese. in fermentations may bring about variations in sur J. Dairy Sci. 52:880-881. vival of salmon ~ lla e in such cheeses. Consequently, 9. Ranta, L. E ., and C. E. Dohnan. 1941. Preliminary it is difficult to predict how much ripening time is observations on th e survival of S. tuphi in Canadian Cheddar type cheese. Can. J. Public Health 32:73-74. needed before one can be sure that abnormal cheese 10. Zehren, V. L., and Virginia F. Zehren. 1968. Rela is free of salmonellae. The extended survival of tion of acid development during cheese making to develop salmonellae in some of the abnormal cheeses (up to ment of staphylococcal enterotox in. J. Dairy Sci. 51 :645-649. 285 CURRENT STATUS OF FOOD HANDLER EXAMINATIONS IN STATE AND LOCAL HEALTH DEPARTMENTS'
'-· CAROLINE BECKER A ' D MoRRIS A. SmFFMAN Depmtment of Epidem·iology and Depmtment of Erw·ironmental Sciences and Engineerin g, School of P·ubl·ic Health Un-iveTiity of No·rth Carolina Chapel l-Ull, North CaroUna 27514 (Received for publication February 16, 1970)
ABSTRACT the end of this period the New York Board of Health A national questionnaire survey concernin g the rationale and discontinued the examinations for the following rea efficiency of food handlers examinations was completed by sons: (a) examinations by priv~ t e physicians were the public health personnel in charge of communicable disease not reliable in excluding food handlers for com control or food protection programs from each of the 50 municable disease; (b) even if such examinations states, and from 180 lo cal health units in metropolitan areas which serve a population of over 100,000. The majority were reliable, the physical examination did not re of states do not have a food handler examination law or reg veal the communicable disease conditions that may ulation requiring medical surveillance. The responsibility is be transmitted by food handlers; (c) the cost of the left to the county or city health departments. The respond proper examination including laboratory examination ents agreed with the position taken by the U. S. Public Health Service that such tests are very costly, give limited for typhoid, para-typhoid, and amebic and bacillary information, and cannot substitute for inspection and sur dysentery carriers is prohibitive; ( cl) even if the ex veillance of sanitation and food handling practices. The de amination were complete and adequate, there would tection rate of actual disease conditions through medical be no assurance that the carrier would remain free surveillance is small. There is, however, an appreciable re of communicable disease; (e) other examinations (as luctance to give up the requirement. Many respondents felt that the education and training of food service personnel carried out at that time) were not relevant to the would have more benefit and impact on the health of the prevention of disease from food handling since they public than the annual repetition of medical and laboratory related to communicable conditions such as venera} tests. The requirement for food handler examinations is diseases, tuberculosis , and skin conditions. Best show still at the state of the late 1930's and early 1940's. The ed that the cost of detection per typhoid carrier at epidemiologists and food protection authorities are aware of the inconsistencies in requiring food handler examinations, that tin)e would be $50,000. The evidence for New but there is little impetus to change. York City was so compelling that the routine exami nation and certification of food handlers was aban The routine medical and laboratory surveillance doned. ; of food handlers is not the source of lively discus Geiger (2) reviewed the results of food handler sions at present. In fact, a review of the literature examinations of 4,386 persons in San Francisco dur on such food handler examinations for the last 20 ing the years 1931 to 1936. H ere again the conclu years would give the impression that this was not a sion was that, even with a complete medical and topic for investigation and perhaps not even a pro laboratory examination, the cost of the procedure cedure which was current. There are still reports is not justified by the results obtained. The author on food handler examinations and medical surveil argued that the same money spent in rational educa lance of food handlers in the foreign literature and tion activities would probably produce more tangible in accounts of the overseas operations of the U.S. results. A study of 3 years of experience in Los Army. But these same topics are almost non-existent Angeles County (3) led to the same conclusions. in the American journals. In contrast, a perusal of There were, of course, dissenters from this point the literature prior to \ iVorld War II indicates some of view. Scott (4) and Terrell (5), in the late 30's, controversy on the merits and defects of these fo od ..I were able to show significant detection rates for l handler examinations. For instance, Best (1) analyzed typhoid carriers in the Southwest in their series of the experience of ll years of medical examinations of food handler examinations. However, even in these food handlers ( 1923-1934) in New York City. At discussions there were serious doubts about the rela tive costs and benefits of food handler examinations. Foodborne outbreaks of typhoid fever are relative 'Presented at the 97th AmlUal Meeting of the American Pub lic Health Association, Philadelphia, Pennsylvania, November rarities at present. 12, 1969. In the early 1940's the Public Health Service took 286 CURRENT STATUS OF FooD H ANDLER ExAMINATIONS
the position "that routine health examinations for also compiled by the U. S. Department of Health, Education, persons who handle and process food are not of and ' Velfare (8). These individual names were checked sufficient value in the prevention of foodborne ill against the 1967 Membership Directory of the American Public Health Association (9) for the latest available f.sting. nesses to warrant the expense incurred. The medical Three mailings of the questionnaire spaced at appropriate in examination of a food handler, at best, oan only give tervals resulted in answers from all of the states and from i information as to his status on the day of the exami 85% (180) of 212 local health units. nation. It is well known that a person may be en .\ . I tirely well one day, yet capable of transmitting the REsuLTS AND DISCUSSION disease the next day. Therefore, routine medical State health departments examinations give a false sense of security as they The representatives of the State Health Depart cannot be relied upon to prevent the h·ansmission ments of each of the 50 states who answered the of foodborne disease. questionnaire included 26 physicians and 24 from This position on periodic health examinations for other public health disciplines. Not every question food handlers is in no way intended to discount the was answered by each respondent; only 36 respond desirability of having regular medical examinati?ns ents answered the question on the number of eating as a pers onal health meas ur e~ a procedure which the places in the state. These 36 states accounted for U . S. Public Health Service reconimends." 320,000 eating places ( though definitions of an eat In the light of tllis history of food handler exami ing place may vary somewhat from state to state). nations it seemed ·worthwhile to explore the current State health departments are not the agencies who' status of such examinations in state and local health actually carry on medical surveillance of food hand departments. There is a current interest in the as lers. Only five states provided data on the number sessment and evaluation of health activities and their of food handlers examined in 1966, and only twelve analysis in terms of cost and benefits. The national states reported that they had regulations requiring I survey of standards and practices for food handler the examination of food handlers. Therefore, infor I examinations is an attempt to supplement the limited mation relating to the type of examination required published material available and to see what changes was not available at the state level. in both practices and opinions have occurred. The national questionnaire survey includes infor Local h ea ltl~ departments . f l mation from 50 states and 85% of the local health units A total of 212 local health units were included in in urban areas serving a population of over 100,000. the survey, and answers were received from 180 Data were obtained on the procedures for food hand units ( 85%). Respondents included 105 physicians ler examinations recommended or required by state and 75 of other disciplines. These are the units which and local laws and regulations; the specific medical actually carry out the medical surveillance activities. and laboratory examinations that are performed; the The distribution of units according to the size of the number of persons tested; and the number denied population served is shown in Table 1; the per cent employment on the basis of these tests. Comments return of the questionnaire was 75 in local health by the appropriate authority on the usefulness of units serving 600,000-699,000 people, 80 in those units health examinations in the prevention of foodborne serving 100,000-199,000 and 200,000-299,000 people, diseases were also obtained. These comments em and 90 or above in the remaining units. phasized both the epidemiological rationale and the TABLE l. PERCENT RETURN OF QUESTIONNAIRE F ROM LOCAL cost-benefit aspects of medical surveillance of food HEALTH UNITS BY SIZE OF POPULATION SERVED handlers. Number of local health Xumber of P er cent i'v! ATERIALS AND METHODS Population served units contacted units rep ly In~;~ return The questionnaire (see Fig. 1) was sent to the director of the communicable disease control unit of the State De 100,000-199,000 97 77 80 partments of Health. TI1e names and titles of these persons 200,000-299,000 37 29 80 I' were obtained from the Directory of State and Territorial 300,000-399,000 23 22 95 Health Authorities for 1967, published by the U. S. Depart 400,000-499,000 16 16 100 ment of Health, Education, and 'Nelfare (6). The mailing 500,000-599,000 4 4 100 to local units was based on health agency li stings and pop 600,000-699,000 8 6 75 ulation data from the publication, Local Health Organization 700,000-799,000 ll ll 100 and Staffing Within Standard Metropolitan Areas, compiled 800,000-899,000 2 2 100 in 1963 by the U. S. Deparhnent of Health, Education, and 900,000-999,000 4 4 100 ' Velfare (7). The ques tionnaire was sent to all local health over 1,000,000 10 9 90 units serving a popul ation of 100,000 or more and the name of the health officer or administrative head of these units TOTAL 212 180 85 was taken from the · Directory of Local Health Units, 1964,
m e
nt. nt.
ar e e appropriate : : F
ew ew of of
th a e
uthoriti
es es
a t t
th e e
loc a
l l
food food
hand
l e rs ) ) r epo rt
e d d
no no
one one
was was
d e
ni
e
d d
e mplo
y -
th e e . state state a nd nd lo ca l l
s ur
vey, vey, considered considered
th a
t t no no
tests tests
000 000
food food
handl e r s. s.
Tw en t y y of of th ese ese
units units
( ( 75
, 818 818
Approximately Approximately one-fifth one-fifth
of of
th e e r es
pond
e nts , ,
both both
from from
r e pr ese
nting nting
data data from from
61 61 unit
s s which which
includ
e e 572,-
dis eases eases in in food food handl
ers ers
a
r
s e
ho wn wn
T in in a ble ble
5. 5.
e mplo
y
m e nt nt r e port
e b d y y
l oca
h l
ea lth lth
unit
s s in in
1966
, ,
would would b e e b es t t for for th e e
detection detection
of of
comm
unic
a
bl
e e
;ra
bl e 4 4 e gives gives th
e e
numb
e
r r
of of persons persons
ac tu
a ll y y d
e ni e
d d
ti
es es
in in r es pons e e t o a a o question question
as king king w hich hich t es t t - ~ ~
, , ,
Opinion s s given given b y y state state and and lo ca l l h ea lth lth a uthori
ju s tifi e d d
th e e ex
p e ns e. e. ·~ ·~
Stool Stool c l1ltur e e 8 8 20,157 20,157 53 53 2 .6 3 3
Syphilis Syphilis
fr
o m m se rology rology th e e 31 31 l oca h l ea 434 lth lth , 841 841 unit I I s s 1859 1859 felt felt th at at 4.28 4.28 exa min a tion s s
Laboratory Laboratory
examinations examinations
pr eve nting nting foodborn e e dis ease. ease. Onl y y one one respondent respondent
Skin Skin
test test 11 11
33,336 33,336
8820 8820
265.00 265.00
r eq uir
e d d may may
b e e
in a ppr o pri
a
t
e e
to to th
o e bj ec ti ve ve
of of
Chest Chest
x -r ay ay
9
0 0
948
,9 47 47
1403 1403
1.4
8 8
some some of of th e e laborat
o
r
y y
ph
ysica
l l or or -ra x y y . t es ts ts th a t t a r e e Tub e r c ulo s i s s sc r eening eening
of of
th
e e int e rmitt e
nt nt
ca rri e r r or or Phy di sica sease sease l l exam state. state. inati on on Further 14 14 , , 55,097 55,097 8 8 0.15 0.15
th a t t es ting ting at at one one p oin t t in in tim e e is is misl ea din g g b u eca se se
substitute substitute
l ~x aminati
report o
n n for for in g g adequate adequate pe rf ormed ormed sa nitation nitation ] Jositive Jositive r eq
ex uir aminati e m o e n nts
s s
, ,
and and
of of
un it s s
exa
minati
o
n s s
l\umber l\umber
per per
1000 1000
s e nse nse
of of
security
, , th e e p ossib );umber );umber ?\umber ?\umber ilit y y th of of a t t exa min a ti on on P os ma itl\ y y ·e ·e
size size th e e larg e e cos
ts ts a nd nd insuffi c i b ~n e n t t e fits, fits, th e e f a ls e e
BY BY
LOCAL LOCAL
HEALTH HEALTH 1 966 966 UNITS Th
e , , ir ir r easons easons for for ag r ee m e nt nt with with this this position position em pha
3. 3. TABLE TABLE
H.
ESU
LTS LTS
OF OF
FOO
D D
HANDLEH HANDLEH
EXA;-.nNATIONS EXA;-.nNATIONS
REPOHTEU REPOHTEU
ag r ee d , , 10 10 we r e e a mbival e nt , , and and 1 5 5 gave gave no no a ns wer. wer.
tion tion t
a k e n n
by by th
e e U. U.
S
. . Public Public
H
ea
lth lth · Service
; ; 8 8 dis
; ;
to to
265.0 265.0
per per 1000 1000
s
kin kin t es
ts ts for for
tub
e r c
ulosis . ' ' -
o f f th e e
1 8 0 0
loc
a
l l h ea
lth lth
units units
w ho ho
agreed agreed
with with th e e posi
ings ings
rang
e
d d from from
0.15 0.15
p
e
r r
1000 1000
ph
ys
ical ical
exa
mination
s s
h a
ndl e e
and and pro
cess cess
food
. .
Th
e r e e vvere vvere
1 47 47
r es p on d e
nt
s s
th
e e
r
es
ults ults
o
f f
exam
inations
, , th e e
r a t e e
of of
positi
ve ve
find
ga rdin
g g r o utin
e e h ea lth lth
exa
minations minations
for for
p e rsons rsons w
ho ho
1966. 1966.
For For
thos e e
units units
r e
porting porting
co mplet
e e
data data on on
Publi
c c
H
ea
lth lth
Service Service
h as as t
ake n n
for for
many many
yea rs rs
re
tions tions
r e port
e d d
by by
th
e e lo ca h l
ea lth lth
units units
for for
th e e yea r r
partm
e nts nts
agreed agreed
with with
th e e
position position
that that
th e e U. U. S . .
Table Table
3 3 gives gives
th
e e r es
ults ults
of of food food
h
a ndl
e r r exam ina
seve n n of of th e e r es pond e nt s s fr om om th e e state state h ea lth lth d e
mini s tr a ti ve ve r
easo ti se se n s s and and b y y seve advice advice r a l l lo for for ca h l l oca ea lth lth h l unit ea lth lth s. s. d e partm e nts . . All All but but
'A
lth
oug
n h
o t t
a a
r eg ul a ti on, on,
c h es
t t x -r ay ay
i s s r
equi
r
ed ed
for for ad in in th ese ese age n c i e s s are are t t important important as as sources sources of of ex p e r
i o ns ns of of e pid e mi o logists logists a nd nd food food h ygie n e e au thoriti es es
TOTAL TOTAL
180 180
on on extensively extensively b y y state state h ea lth lth d e partm e nt s, s, th e e opin
Though Though fo~ci fo~ci h ~ ndl e r r exam in a tions tions a r e e not not ca rri e d d
No. No.
a
n swe
r r
8 8 ( ( 4.4
% ) ) Opinion s s and and com~ n on on en t food food
s s
handl
er er
exmninaUons exmninaUons
In spec ti on on of of s kin kin 1 1
Nose Nose a nd nd throat throat in spec h ea lth lth tion tion unit s s 1 1
Oth
e r: r:
Stool Stool
c
ultur
'Population 'Population e e repres e nt ed: ed: 3 3 572,601 572,601 food food h andle r s s in in 61 61 l ocal ocal
Serological Serological t es t t for for syp hili s s 26 26
Initi
a l l s kin kin
test test for for
tuberculosis tuberculosis 14 14
R a t e e p e r r 1000 1000 4.2 4.2 0.39 0.39
Chest Chest
x -r ay ay 92
1 1
Physi ca l l exa mination mination 12 12
TOTAL TOTAL
2393 2393
2 On 1 8 8 e e o r r mo r e e 'J of of th e e following following 90 90 (50.0%) (50.0%)
No
n e e
--- 82 82 ( ( 45.6 % ) )
Applicant s s 1239 1239 118 118
Emp l oyees oyees
R eq
uir 1154 1154 e d d exam 100 100 in ntl.ons ntl.ons
health health
unit s s . . .
Number Number of of lo ca l l
Denied Denied Emp l oyment oyment ' l'e i np o raril P erma y y n ently ently
HEALTH HEALTH UN IT S S
ImPORTED ImPORTED BY BY
LOCAL LOCAL
2. 2.
TABLE TABLE HEALTH HEALTH
1 966 UNITS, UNITS, TYPE TYPE OF OF EXAMINATIONS EXAMINATIONS
R EQUIRED EQUIRED 1 80 80 BY BY LOCAL LOCAL 1 1
4. 4. TABLE TABLE
NUMBER NUMBER OF OF PERSONS PERSONS DENIED DENIED
EMPLOYMENT EMPLOYMENT
. . I !. !.
pertin
e
nc
e e to to foodborn
e e
dis
ease. ease.
. :~ :~ • . . . th e e numb e r r of of food food handl e rs rs exa min e d d . .
most most
of of
th
e e
r eq
uir
e
d d exam
in
a
tion
s s
ha
ve ve littl e e di\ ·~c t t p o rt ed ed " no no p e r so ns ns d e ni e d d e mploym en t " " h a d d given given
ze d d
in in
Tabl
e e
2. 2.
It It
is is int
e r
es
ting ting
to to
not e e th cit cit th ese ese rat es es would would be be eve n n low e r r if if 25 25 unit s s who who r e
that that
are are
r eq uir
e b d
y y
th ese ese
lo ca
h l
ea lth lth
unit s s is is s um ination s, s, th e e rat e e was was 4.2 4.2 p e r r 1000 1000 exam in e d. d. Both Both
logical logical
t es t t
for for
syphilis. syphilis.
Th
e e typ es es
of of exam
in a tio11,5 tio11,5 nied nied e mplo y m en t t on on th e e ba s is is of of food food handler handler exam
thos
e e
units units
r eq uiring uiring
exa mination
s s
sp ec if y y a a For For sero tho se se e mplo yees yees a nd nd applicants applicants temporarily temporarily d e
r eq uir
e
d d
is is
th c e
h es t t
x -r ay. ay.
Almost Almost
one-third one-third du s tr y , , r of of ep r ese ntin g a a g r a t e e of of 0.39 / 1000 1000 exam in e d . .
tions. tions.
· · Of Of
th
e s
e e
l a
tt e r , , th
e e most most
common common exa man minati e ntl y y o n n d e ni e d d em plo yme nt nt in in th e e food food service service in
r
eq
uir e e
one one or or mor
e e t
y
p es es
of of
food food handler handler ti o n , , 100 100 exa min e mpl a oyees oyees an d d 118 118 applicants applicants we r e e p er
Of Of
th
e e 180 180
local local
health health
units units w ho ho a nsw For For e r th e d
e e , , 61 61 half half unit s s th a t t pr ovi d ed ed com pl e t e e in fo rm a
CuRRENT CuRRENT FooD FooD STATUS STATUS OF OF 287 287 H AJ.'\'DLER AJ.'\'DLER ExAMI. l\'ATI ONS ONS 288 CURRENT STATUS OF Foon H AJ\'DLER ExAMI NATIONS
QUESTIONNAIRE
Definition : In this survey we shall consider ,Food Handlers "The U. S. Public H ealth Service has for many years I' to be employees of restaurants; luncheonettes; taken the position that routine health examinations for !.per snack bars; taverns; caterers and similar public sons who handle and process food are not of sufficient value eating places, whose work involves the serving and in the prevention of foodborne illness to warrant the expense preparation of food. incurred. The medical examination of a food handler, at best, can only give infom1ation as to his status on the day of the ;. I examination. It is well known that a person may be entirely l. How many eating places are located in the state (city)? well one day, yet capable of tr-ansmitting the disease the next day. Therefore, routine medical examinations give a false sense of security as they cannot be relied upon to prevent the transmission of foodborne disease." 2. Is there a state (city) law, regulation or requirement for a periodic physical or laboratory examination on food "This position on periodic health examinations for food handlers as a condition of employment? handlers is in no way intended to discount the desirability of having regular medical examinations as a personal health Yes ______No ______measure, a procedure which the U .S . Public Health Service recommends."
3. How many food handlers were examined for the calendar l. Do you agree or disagree with this statement? Why? year 1966 (January !-December 31 )? ,
4. Could you please supply the following information for the calendar year 1966 (January !-December 31 ):
Number of Disease or Ca rrier Number of F req uency States Examinati on and/or Tests Examinations Required Det.ected 2. Do you feel that the information relevant to prevention of of foodborne disease yielded by current examinations justi fies their expense? l. Physical Exan1inations
2. Chest X-Ray
3. Laboratory Examinations:
A. Blood Tests:
l. STS 3. What would be the best test or tests for the detection of communicable diseases or carrier states in fo od handlers? 2. Other - At what frequency should these tests be perfonned?
B. Cultures :
l. Nose & Throat
2. Stool
3. Sputum Name 4. Urine
5. Other Department
5. How many people during 1966 were denied employment on the basis of these tests·?
D enied Employment Temporarily Permanently
No. of employees
No. of applicants
Figure l. Questionnaire used to obtain data on examination of food handlers.
' '
x -ray -ray is is th e e most most convenient convenient of of the the screening screening s hip hip tests tests dir ec tor y. y.
Am 9. 9. thing e ri c an an " " Public Public about about H food food e alth alth handler handler Association examinations. examinations. . . 1967 M . . e mb The The e r chest chest
Publi c ation ation
No . .
118. 118.
times times under under pressure pressure of of public public opinion opinion to to do do "some
1964 Dir . . ec tory tory of of lo c
al al h
e alth alth
unit s. s. Public Public
H e alth alth
Servic e e
food food
handlers. handlers.
Local Local
health health
departments departments
are are
some
8. 8.
U . .
S. S.
D
e p a rbn e nt nt
of of
H ea lth, lth, Education, Education,
and and W e lfar e . .
tests tests for for th e e
d e tection tection of of
communicable communicable diseases diseases in in 742 . .
sidered sidered
tuberculosis tuberculosis screening screening
m as as e tropolit one one a of of n n ar the the e a s . . best best Public Public H e alth alth S e rvi ce ce Publication Publication No. No.
196 Lo 3 . . ca h l for for e alth alth food food or g ani handlers. handlers. z ation ation a nd nd At At s t a ffing ffing the the st within within a t e e level, level, standard standard only only 8 % % con
7 . . U
. . S. S. D e p
a rbn
e nt nt
of of H e alth, alth, Edu c ation
a , nd nd ·w e lfar e. e. and and 20 % % listed listed such such testing testing as as the the
most most
appropriate appropriate
Publi
c c H e alth alth S e rvic e e Publication Publication No. No. 75. 75.
consider consider
tuberculosis tuberculosis
screening screening
of of
positive positive
value, value,
1967. 1967.
Dir ec tor
y y of of s tat e e
and and
t e rritori
a
l l h ea lth lth
authoriti es . .
differ differ e ssentially ssentially
in in that that
th e e
local local
health health
authorities authorities
6. 6. U . . S . . Departm e nt nt of of H e alth, alth, Education , , and and W e lfar
e . .
e xaminations xaminations an an appropriate appropriate handl e rs . . test. test. T ex a s s J. J. Stat The The e e two two M e d. d. groups groups 35:227 . .
T e 5 rr . . e ll
, , T. T. C. C. 1939. 1939. TI1 e e level level routine routine and and e xamination xamination no no one one at at of of the the food food state state level level considered considered physical physical
handl e rs . . Can. Can. Publi c c H ea J, J, lth lth 28:120. 28:120.
J. J. S c 4 ott, ott, . . R. R. 19 3 Typhoid Typhoid 7 . . c arri e r s s among among food food 700 700
(D e c. c. 2$ } . . c ulo s i s, s, or or Cultur es. es.
\ Vee kly kly Bull e tin , , 'Any 'Any Californi combination combination a a Stat e e of of D Phy e p a s rtm ical ical e nt nt Examin of of H a tion, tion, e alth alth T es t t for for Tuber
e xaminations: xaminations: Thr ee ee y ea rs rs e x p e ri e nc e e in · · Los Los Ang e l e s s County. County.
3 . . Swartout , , H
. . 0 .
, , and and
H . . Di
e rk
e
r. r.
1 9 42 F ood ood . . handl
e r r
TOTAL TOTAL
50 50 (100% ) ) 180 180 (100.0 % ) )
ifomia ifomia and and W e st e rn rn M e d. d. 49:312. 49:312.
J. J. G e 2. 2. ig e r, r, C. C. 1938 Food Food . . handl e r r e xan1ination s. s. Cal
27:1003. 27:1003. No No An s w e r r 18 18 (36 %) %) 36 36 ( 20.0 % } }
cation cation of of food food handl Surveillanc e r s s worth worth e e whil e J ? ? . . 11 11 An1 e r. r. Publi 3 c c (22 9 9 H %} %} e alth alth (21.7 % } }
B e 1. 1. st, st, Vo Educ l. l. H. H. a tion , , Trainin 19 3 I 7 s s . . g, g, routin e e xamination xamination a nd nd c e rtifi
Combination' Combination'
4 4 (8 % ) )
19 19 (10.6 % } }
REFERENCES REFERENCES
Cultur e s s (stool , , no se se and and 4 4 throat ) ) (8 %) %) 10 10 (5.6 %) %)
x-ray x-ray or or skin skin t e st ) ) 4 4
(8
% ) )
36 36
(20.
0% ) )
tain
e
d d
no no
answer answer from from the the state state authorities. authorities. Test Test for for Tub e rculo s i s s ( c h es t t
tain e d d Physical Physical no no answ E xa e r r mination mination to to this this qu e stion , , 0 0 wher e as as 3 3 ( 36 0 %} %} % % con (1. 7%} 7%}
No No
T
e sts sts ar
e e Appropriat
e e 9 9 (18 % ) ) per per cent cent 37 37 of of th (20 e e returns returns . 6 % } } from from local local health health units units con
b e e of of mor e e value value than than any any t e st st availabl e. e. Eighteen Eighteen
·
R e e spon
se se
d e
p
a rtm
e nt s s
h ea
lth lth uults uults
ployee, ployee,
th
e e
employer, employer, or or the the health health departm
e nt nt
to to
50 50 Stat e e h ea lth lth 1 8 0 0 L oca l l
training , , and and surveillance surveillance on on · the the part part of of the the em
gram. gram.
On e -fifth -fifth
of of
e ach ach
group group DETE considered considered CT IO N N OF OF education, education, COMMUNICABLE COMMUNICABLE DISEASES DISEASES IN IN FOOD FOOD HANDLERS HANDLERS
5. 5.
TABL
E E
RESPONSE RESPONSE a nd nd does does TO TO QUESTION QUESTION contribut ON ON e e to to BE S th T T TEST e e tuberculosis tuberculosis (s ) ) F OR OR control control pro
CURRE N T T STATUS STATUS FooD FooD OF OF HANDLER HANDLER ExJU.HNATIONS ExJU.HNATIONS 289 289 290 OBSERVATIONS ON STERILITY AND HERMETIC PACKAGING IN FLEXIBLE CONTAINERS'
ERNEST GLASER
Avoset Company 5131 Shattuck A'lJenue Oakland, .California 94609 .( . I
vVithin the last year considerable market activity STERILE V ERSUS STERILIZED products packed has taken place with sterilized dairy Now let's get back to the question of sterile versus egulatory officials at all in flexible containers. R sterilized. In a recent policy statement the Food y the existing regul levels are pondering how to appl and Drug Administration requires that sterilized Two concepts ations to these ·packaging innovations. ·whipping cream b e ' :hermetically sealed and so of the controversy: (a) Are appe~r to present most processed b y heat as to prevent spoilage and I ~Pl a in and "sterili,zed" synonymous? (b) the terms "ste1:ile" sterile until it reaches. the consumer." These are ex \¥hat is - ~1eant by "hermetic seals"? \Ve fully agree with"this .statement because it con , because on their in ceedingly important questions tains all the necessary elements which set any steriliz the classification of products, or terpretation hinges ed or processed food apart from p erishable foods. , si.1pervises its distribution. which regulatory · agency (a) It provides for hermetic sealing which we will discuss later. (b) It identifies the product and the TI-IE CoNCEPT OF STERILITY process. -- (Heat in this instance.) (c) It states why Let's first consider the concep't . of sterility. vVebster the product was processed (i.e. "to .prevent spoil defines sterile as: "free from living organisms and age"). (d) It' identifies the conditions under which especially microorganisms". lt is not necessary to the prod~lCt is expected to remain sterile. (Until it get into a philosophical discussion of what is meant reaches the consumer.-) · by "living organisms" and whether or not viruses and This statement is universally applicable in the spores are included in this group. But it can b ~ food industry because all sterilized foods are process- ' argued that this term refers only to the vegetative eel so as to prevent spoilage before they reach ·the state of all living matter. consumer, This process rarely achieves "absolute More important than these fine points of difference sterilit/ as the term is used in the inedical field; is the context in which these terms are used. For rather it results in what is commonly referred to as the Food Sanitarian, it is his concern with the pro "commercial sterility". And "commercial sterility" tection of the public's health. takes into consideration: (a) the growth inhibiting The presence of organisms in a food can be viewed factors present in the food such as sugars, acids, salts, by the Sanitarian as either an adulterant, or a con etc; and (b) the temperatures to which the product is taminant, or both. \Ne do not tolerate adulterants in exposed in the channels of distribution. foods, but we concede that some foreign matter is The reason why foods are not processed to absolute often unavoidable. For instance, canned tomato sterility is obvious; such processing would result in products contain 11igh levels of dissolved tin. But unpalatable foods. Nor will processing beyond the this is not considered adulteration because it is a point of "commercial sterility" improve the shelf routine consequence of canning tomato products. life of the product. Think of sweetened condensed Furthermore, it has been shown to be harmless . For milk- which is recognized as being self-stable by other substances which unavoidably are a part of virhte of its high sugar content and hot fill. Further commercial food production but which are, or may be processing would ruin the product, making it un toxic, .the Food and Drug Administration establishes salable, without prolonging it~ shelf life. Think of tolerance levels. P esticides are an example. Spores meat products such as canned corned beef hash which are often present in canned foods, but unless they is terminally sterilized to "commercial sterility'' and are toxin producing sh·ains or spoilage producing which suffers when processed b eyond this point. under commercial conditions, they are not consider The other factor mentioned was the temperature to ed contaminants. which the product i s exposed in commercial chan nels. The canned hash is a good case in point. This product is a popular item in hot vending machines annual meeting of the California 'Presented at the Fifty-first where it may be kept at 130 F for days prior to being Association of Dairy and Milk Sanitarians, Pomona, California, Obviously this is an ideal envil·onment October 15, 1969. consumed.
· ' '
) ) ' '
"co
mm e rci a l l sterility" sterility" of of the the canned canned food food is is main- sealing, sealing, as as to to prevent prevent microbial microbial spoilage spoilage ...... " "
i not not
normally normally
e ncount e r e d d by by th e e product , , and and th e e container container and and · so so pro cesse d , , ei ther ther b efo r e e or or after after
But
, , of of cours
e, e,
such such high high environmental environmental vacuum vacuum is is which which is: is: " " .. . . products products h e rmetic a ll y y sealed sealed in in a a
ca nnot nnot
be be
considered considered
h er m e ti ca ll y y sealed sealed anymore. anymore. S e rvice rvice in in its its d e finition finition of of "Sterilized "Sterilized dair y y product " "
normally normally
concave, concave, b ec om e e convex convex and and the the containers containers parall e l l th e e wording wording us e d d by by th e e U. U. S. S. Public Public Health Health
uum
. .
Und e r r high high vacuum vacuum th e e can can ends, ends, which which are are und e r r close close scrutiny. scrutiny. Furthermore Furthermore th ese ese d e finitions finitions
not not
e ncounter ncounter
an an e nvil'onment nvil'onment of of high high external external vac h ea lth , , are are good good commercial commercial practic e, e, and and stand stand up up
fused fused
they they
are are
"perfectly "perfectly
clos e" e" provided provided th ey ey do do I I b e li eve eve that that th ese ese d ef initions initions prot ec t t th e e public 's 's
which which
is is " life " . . Although Although m e tal tal can can seals seals are are not not th e e maintenance maintenance of of a a "s teril e" e" state state . . .
tually tually
Webster Webster
also also
refers refers to to this this by by th e e term term "spirit" "spirit" H e rm e tic tic sea l s, s, as as used used in in th e e food food , , industry refer refer to to
specifica
ll y y to to recontamination recontamination
after after processing. processing. Ac e nvironm ent ent to to which which the the product product is is exposed. exposed. (h) (h)
hermetic hermetic
seals seals
· · are are relat e d d to to spoilage spoilage and and more more synonymous synonymous but but hav e e to to be be modifi e d d by by th e e norma l l
these these
terms terms
are are
meaningl
ess . . In In th e e food food industry industry m e nts: nts: The The (a) (a) t ms ms er "s t e ril e" e" and and "s teriliz e d" d" are are
t ext ext
is is
th
e e
important important
factor factor b eca use use in in the the abstract abstract In In summary summary th en en we we ca n n make make th e e fo ll owing owing state
As As with with th e e earlier earlier definition definition on on sterility , , th e e con
SuMMARY SuMMARY
of of " close close or or air ti ght" ght" and and of of "gas "gas or or spirit". spirit".
ing ing terms terms used used in in this this d e finition. finition. Webster Webster
speaks speaks
tamination tamination adequately. adequately.
e scape; scape; as, as, a a hermetic hermetic seal." seal." Th
e re re are are
some some
interest
whether whether s uch uch seals seals prot ect ect th e e
product product
from from
con
as as by, by, fusion , , so so that that no no gas gas
or or
spirit spirit
can can e nter nter
or or
bl e e packaging packaging we we shou ld ld confine confine
ourselves ourselves
to to
definition: definition: "M ade ade perfectly perfectly
close close
or or airtight airtight
by, by,
or or
for e, e, in in d e fining fining h e rm e tic tic seals seals as as th ey ey apply apply
to to
flexi
out out the the dictionary dictionary again, again, and and
we we
find find
the the
following following
pr ese nc e e of of air air th e r e e is is no no n ee d d to to r
emove emove
it. it.
Th
e r
e
Now Now to to th e e qu es tion tion
of of
h e
rmetic rmetic
seals. seals.
Let's Let's
get get
def ec t t will will occur occur and and if if th e e product product tol e rates rates th e e
HERMETIC HERMETIC t e rnal rnal SEALS SEALS rusting . . In In f l ex ibl e e pla s tic tic containers containers no no such such
foods foods th e e absence absence of of air air is is n ece ssary ssary to to pr eve nt nt in
causing causing
organisms organisms und e r r refrigerated refrigerated conditions fer . . e nc es es b e t\ vee n n th e e two two containers. containers. In In canned canned
ping ping
cream cream therefor e e ref e rs rs to to th e e absence absence of of spoilage spoilage fortunately fortunately we we often often fail fail to to r ecognize ecognize th e e basic basic dif
e rature. rature.
"Commercia l l st e rility" rility" of of steri li zed zed whip most most familiar familiar with-which with-which is is the the m e tal tal can. can. Un
flavor flavor changes changes when when kept kept above above refrig e ration ration with with temp fle x ibl e e pa ckages ckages in in th e e light light of of what what we we are are
because because whipping whipping cream cream is is subject subject to to industry industry substantial substantial w e e tend tend to to interpret interpret our our new new ex p e ri e n ces ces
re frigerated frigerated channe l l of of distribution. distribution. This This known known is is natural natural to to th e e unknown . . In In the the mod e rn rn packaging packaging
discussed discussed ea rli e r . . Its Its commercial commercial environment environment d efin ing ing is is th products e e , , t e rms e , tc . . we we always always go go from from th e e
Let's Let's go go back back t o o th e e sterilized sterilized whipping whipping Why Why a cream cream ll ll this this we we fuss fuss about about gas gas passage? passage? Becaus e e in in
e ncountered ncountered by by the the indi v idual idual products . . accurately, accurately, "c ommerci a ll y y sterile" sterile" condition. condition.
mercial mercial sterili t y" y" reflects reflects the the commercial commercial r eac h es es conditions conditions th e e consumer consumer in in "s t e rile " " or or p e rhaps rhaps more more
va lu e e than than those those sold sold off off th e e i s s grocery grocery whether whether shelf. shelf. or or not not " th Com e e produ c t t is is so so prot ec ted ted that that it it
fore fore these these cans cans are are proc esse d d out out to to of, of, a a higher higher a a container container sterilizing sterilizing is is only only incidental; incidental; what what matters matters
for for the the growth growth of of thermophilic thermophilic tain ed. ed. organisms. organisms. In In other other Ther words, words, e th e e passag e e of of gas gas into, into, or or
291 291 OBSERVATIO NS NS ON ON STERILITY STERILITY Ai' Formulated by International Association of Milk, Food and Envimnmental Sanitarians United States Public Health Service The Dairy Industry Committee The amended "3-A Sanitary Standards for Internal Return Tubular Heat Exchangers for use with Milk and ' tvlilk Products", approved April 29, 1952, Serial #1200, are further amended by th e following: The title of this standard is hereby changed to "3-A Add the following to paragraph B.2: Sanitary Standards for Tubular Heat Exchangers In a heat exchanger designed to be mechanically for Use with Milk and Milk Products, Serial #1:200" cleaned of the type that incorporates two or more and the words "internal return" are hereby deleted concentric tubes, means shall be provided to keep where they appear in the standard and the amend the tubes equally spaced. The means provided ments th ereto. to keep tubes equally spaced shall not interfere ' with mechanical cleaning. Delete the following that appears in the heading be fore the Material section, "Internal Tubular" and The construction of a hea t exchanger of the con "Having 0.90:2 inch I. D. or Larger Tubes ." centric multi-tube type designed to be mechanical ly cleaned shall be such that product and/ or clean In subsection l. of A. MATERIAL make the following ing and/ or sanitizing solutions will not enter areas change and addition: that are not readily cleaned and/or rinsed. In th e second sentence replace the words "nickel Add th e following to B.5: alloy" with "optional metal alloy (see Appendix, Heat exchange tubing that is not circular in cross Section A, for the composition of an acceptable section shall have minimum radii of 1/8 inch on optional metal alloy)". all internal angles of 135° or less on product con Add the following to the second sentence: tact surfaces. except that none of the product contact surfaces of Add the following to B.6: a heat exchanger designed to be mechanically except that circular cross section heat exchange cleaned shall be of optional metal alloy. tubing used in a heat exchanger may be of smaller diameter if the heat exchanger is designed to be Add the following at the end of paragraph A.1: cleaned solely by mechanical means. Note: The term "designed to be mechanically APPENDIX cleaned" means ..that the equipment is designed to A. OPTIO AL METAL ALLOY be cleaned solely by circulating and/ or flowing chemical detergent solutions and water rinses over An optional metal alloy having the following mini and onto the surfaces to be cleaned by mechanical mum and maximum composition is deemed to means. be in compliance with A.1: Zinc-8% maximum Add the following to the first sentence of paragraph Nickel-19 1/2% minimum Tin-3 1/2% minimum B.1: Lead-5% maximum except that the milk contact surfaces of tubular Iron-1 1/2% maximum heat exchangers designed to be mechanically clean Copper-the balance ed do not have to be accessible for inspection if the heat exchange surface is one continuous tube. An alloy of the composition given above is proper Milk contact surfaces of tubular heat exchangers ly designated "nickel silver", or, according to ASTM shall be accessible for manual cleaning and in #B 149-52, may be entitled, "leaded nickel bronze". spection when necessary if the heat exchange sur C. This amendment shall become effective Aug. 23, face is two or more tubes in parallel. 1970. D e arborn arborn Str ee t , , Chi c a g o , , Illinoi s s 60610 . . 958 14. 14. Harold Harold v V ain ess, ess, H a rold rold v Va in ess ess and and A ss o c i a t es, es, 510 510 N o rth rth m e nt nt of of A g ri c ultur e, e, 1 220 220 N N Str ee t, t, S ac ram e nt o , , Ca liforni a a Str ee t , , N e w w York , , ew ew Y o rk rk 10013. 10013. 1 1 P. P. J. J. D o l a n , , Bur ea u u o f f D ai.J · y y Se rvi ce, ce, C a lif o rni a a D e p a rt Wh o l esa l e e Di v i s ion , , City City D e partm e nt nt o H f e alth , , 12 5 5 W o rth rth tu c !.. -y . . J e r o m e e S c ho e nb e r ge r , , Sup e rvi so r , , Equipm e nt nt S ec ti o n , , v ironm e nt a H l ea lth , , 2 7 5 5 Eas M t a in in Str ee t , , F rankf or t , , K e n Chap e l l Hill , , North North C a rolina rolina 2 7515 . . Dudl ey ey J . . C o nn e r , , S t a t e e Milk Milk In s p ec t o r , , Div is i n n o o f f En ' ' i s tr y , , S c hool hool of of Publi c c H ea lth . . Univ e r s it y y o f f orth orth C a rolin a, a, Or eg on on D e partm e n t t of of Ag ri c ultur e, e, Sa l e m , , Or ego n n 97 3 10 . . 1 Lloyd Lloyd v V . . R e gi e r , , As s o c i a t e e Prof e s s or , , Envi.J:onm e nt a l l Ch e m K e nn e th th Ca rl, rl, C hi e f , , D a ir y y Con s um e r r S e rvi ce ce Di v i s ion , , Str ee t t N.W ., ., v V a hington s , , D . . C. C. 20036. 20036. pa n y, y, 2 1 2 2 Wes t t M o nr oe oe S b ·ee t , , Chi cago, cago, Illinoi s s 6 0 60 6. 6. Gl e nn nn Braun e r , , a ti o n a l l C a nn e r s s A ssoc i a ti o n , , 11 33 33 20 th th 1 1 Di ck ck B . . v V hit e h ead, ead, C h a irm a n , , ·' ·' Di ve r sey sey C h e mi ca l l Co m ~ ~ ' ' t e o o Str ee t, t, S a nta nta F e, e, N e M w e xico xico 87 5 01. 01. (a pp o intm e nt s s ex pir e e 1 97 0 ) ) tion , , N e w w M e xi c o o D e p a rtm e nt nt of of PubH c c H e alth , , 4 08 08 G a li s CmvrMITT EE EE O N N SA N IT A R Y Y PROCED U R E E Carl Carl H e nd e rson , , Dir ec tor , , Milk Milk and and Food Food Sanit a tion tion S ec of of H e alth, alth, 275 275 E a st st M a in in Str ee t, t, Frankfort , , K e ntu c ky ky 40601. 40601. L. L. H. H. Th o m asso n , , P. P. B ox ox 0. 0. Progr 4 3 7 , , a Sh m e , , lb Divi yv ill s ion ion e, e, Indi of of Enviromn a n a a 46176. 46176. e nt a l l H e alth , , Stat e e D e p a rtm e nt nt ad a. a. Irvin L. L. g g B e ll , , A ss i s t a nt nt Dir ec t o r , , En v i ro mn e nt a l l Se r v i ces ces K. K. 47907 C . . . . J o hn s , , 2284 2284 i Braes cle cle Ave nu e, e, Ott awa awa 8 , , Ont a ri o, o, Ca n 53 7 0 6 . . Stud e nt nt H ea lth lth C e nt e r , , Purdu e e Univ e r s it y, y, L a fa ye tt e, e, Indi a n a a B a b coc H k a ll , , K. K. Univ K a rl rl e r s it o y Jon f f e \ s ' , , V i sco Ch a n irm s in , , a n, n, Madi En so v ironm n , , \ 'V e i nt sc a on l l s in in H e alth alth Offi ce r , , K . . G . . vV ec k e l, l, D e partm e nt nt o F f oo d d Sc i e n ce ce and and Indu s tri es, es, (Appointm e nt s s ex pir e e 1970 ) ) U ni ve r s it o y f f v V i sco n s i n, n, ! vladi so n , , \ · V i sco n s i n n 5 3 7 0 6. 6. CoMMI ITEE ITEE ON ON FooD FooD EQuiPME N S T AN IT A R Y Y ST AN D A RD S S E . . H H .. .. M a rth , , D epa rt me nt nt o f f Food Food Sc i ence ence a n d d Indu s tr ies , , in g t o n , , D . . C . . 20 20 4. 4. o f f S cie n ce, ce, Foo A A d d M M an d d U ni Dru ve r g g s ity Admini , , & & C o ll ege ege s tr a ti St n n o a tion ( ( H , , EvV) T exas exas , , v 77 Vas 8 43 h . . J. J. C . . Ol s on on Jr. , , Dir ec t o r ; ; , , Di v H. H. i s i n n o E. E. o f f R Mi a nd c r o ob lph i o , , l ogy, ogy, D e p Bur a rtm ea e u u nt nt of of Anin1al Anin1al S c i e n ce, ce, T exas exas Produ c t s s Corp M o rati e di c o al al n , , Driv G l e n e, e, v i S ew, ew, a lt lt L Illin a k e e o i City s. s. , , Utah Utah 84113. 84113. a n ce, ce, Resea r c h h D. D. a nd nd Q D . . eve And l o e pm r s on e nt nt , , Ut Di a h h v i s i Stat o n , , e e N D ati e o p n a a rtm D l e nt nt a ir y y of of H ea lth , , 4 4 4 F . . vV. vV. B a rb s ot e r a a C , 5510 h a irm 8. 8. a n , , Dir ec t o r r of of R eg ul a t o r y y Co mpli Contr o C l o mmitt ee, ee, 2274 2274 Como Como A ve nu e e V• l., l., St . . P a ul , , Minn e Jo u R NAL NAL M ANA G EI V IEN T T Co MM ITT EE EE Roy Roy E. E. Ginn , , Dir ec tor , , Quality Quality C o ntr o l l Labor a tor y, y, Qu a Ht y y D e p a rtm e nt nt of of A g ri c ultur e , , Philad e lphi a, a, P e nn s ylvania ylvania 1 9 118. 118. H e alth alth D e parhn e nt , , Lo ui s vill e, e, K e ntu c k y. y. Ch a rl es es Huhtan e n, n, E as t e rn rn R e gion a l l Laboratori es, es, U. U. S . . K. K. Bru ce ce Lan e e (a lt e rn a t e), e), L o ui sv ill e e J e ff e r so & & n n Cou nt y y Uni ve r s ity ity of of Minn es ot a , , St. St. Paul, Paul, Minn eso ta ta 55101. 55101. 45 174 . . (A pp o intm e nt nt exp ir es es 1 2 - 3 1-70 ) ) E . . A . . Z o tt o l a , , D e p a rtm e nt nt o f f Food Food S c i e n ce ce and and Indu s tri es, es, R ay ay A . . B e lkn ap, ap, 11 8 8 Ro bin w o od od Dri ve, ve, Te rr ace ace Par k , , Ohi o o Univ e r s ity ity of of Wi sco n s in, in, M a di s on, on, Wi sco n s in in 5 37 06 . . (A pp o intm e nt nt ex pi.J· es es 12- 3 1- 72) 72) E. E. H . . M a rth , , D e p a rtm e nt nt o f f Food Food S cie n ce ce a nd nd Indu s tri es, es, John John H . . Frit z, z, 1 6 1 2 2 R oc khur s L t ane, ane, C i nc inn a ti , , Ohi o o 452 3 0 0 Box Box 109 9, 9, 28 3 3 Bonh a R m o ad, ad, Bri s tol , , Vir g inia. inia. William William L. L. Arled ge, ge, S o uth eas t t Milk Milk Sal es es A s sociation , , P. P. 0. 0. S AN I TA RI AN S S JOI N T T CO UN CIL CIL 440 2 2 N o . . 7th 7th Str ee t, t, Ph oe nL x , , Ari z ona ona 850 1 4 . . I.A J vLF.E . S. S. R E PRE SENTATIVE S S TO TO M a rtin rtin S. S. Sav e r o, o, N a tional tional Communi ca bl e e Di se a se se Ce nt e r , , 3 862 862 E . . · wa s hin g ton ton Str ee t, t, Indi a n a p o li s, s, Indi a n a a 46201. 46201. Ga r y, y, I ndi a n a a 46 4 0 7. 7. Edw a rd rd L. L. Sing , , E xec utiv e e Dir ec t o r, r, Mo se l y y L a bor a t o ri es, es, R eg i o n n Milk Milk S a nit a ti o n n D e p a Str rtm ee e nt t t S , , . W 1 4 ., ., 2 9 9 Washin Vir g ini g ton a a Ave , , D nu . . C. C. e, e, 2 0204. 0204. Mr s . . H e l e n e e U hlm a n , , R.P.S. biolog , , Milk Milk y, y, Fo C o o d d ordin and and a t o r Drug Drug , , C ahun Admini e t t s tr a tion tion ( HEW) , , 2 00 00 C C U t a h h 8 4 32 1. 1. Rob e rt rt Ang e lotti , , D e puty puty Dir ec tor , , Di v ision ision o f f Mi c ro Ro ge L. L. r r St e ph e n s, s, 17 6 6 \ • Ves Philad t t 6th 6th e lphi St a, a, r ee P t e , , nns No y rth rth l v ani L a . . oga n , , 3 r cl cl A ve nu e, e, New New Yor k N , . . Y. Y. 10 0 17 . . Earl Earl W. W. C o ok , , Qu a lit y y Contml Contml L a b o r a tor y, y, Pin e e R oa d , , Ern est est S . . K opec ki , , Ame ri ca n n I r o n n St ee du l l s tri In s es, es, ti t u Uni te, te, ve 633 633 r & & s it y y o f f Minn es ota, ota, St . . P a ul , , Minn eso t a a 5 5101. 5101. Bo i se, se, Id a ho . . J. J. J . . J eze ski, ski, D e p a rtm e nt nt of of Fo o d d S c i e n ce ce a nd nd D a ir y y In in a g nd nd S a nitation nitation Di v i s i o n , , gan gan Idah St o o a t D e e e Univ p a rh11 e r e s nt nt ity , , o H f East East e alth Lansin , , g, g, Mi c hi ga n . . C a rrol rrol E . . D e sp a in, in, St a t e e S a nit a ri a n n Sup e rvi s Laur or , , En e n ce ce g in G. G. ee r Harmon , , D e partm e nt nt of of F o od od Sci e n ce , , Mi c hi bia , , S o uth uth C a rolin a a 292 01. 01. Ari z ona, ona, Tu c son , , Ari z on a . . lin a a S t a t e e Bo a rd rd o H f ea lth , , J . . M a ri an an S i ms ms Buil F d . . in E. E. g, g, Co e l lum so n, n, D e partm e nt nt o f f D a ir y y S c i e n ce, ce, U ni ve r s it y y of of Fr a n c i s s M. M. Cr ow d e r , , S a nit Str a ti on on ee t , , Cons Chi c ult a g o a , , nt, nt, Illinoi So uth uth s. s. Ca r o l H ea lth , , C o lumbi a, a, So uth uth Ca rolin a . . Illinoi s s D e p a rtm e nt nt of of Publi c c H e alth , , 1800 1800 W es t t Fillm o r e e E . . M . . C a u sey, sey, Jr ., ., S o uth uth C a rolin a a St a t e e D J e . . p a C. C. rtm M e nt nt c Caffr of of e y , , Chi e f , , Bur e au au of of Sanitary Sanitary Ba c t e riol ogy, ogy, Indi a n U a ni ve r s it ! y vl e di c al al C e nt e r , , Indi an apoli gi e n s s e, e, 7 , , Madison Indian a. a. , , Wisconsin. Wisconsin. H a rold rold S . . Ad ams, ams, Pr ofesso r , , D epa rh1 1e nt nt o f f Publi c c H ea lth , , Don a ld ld Thompson I. I. , , \ V i sco n s in in Stat e e L a b o r a t o r y y o H f y m o nd , , V ir g inia inia 232 1 9 . . Ohio Ohio 45226 . . v iro n m e nt a S l a nit a ti on, on, D epar tm e nt nt o f f P u b li c c H ea lth , , Ri c h Admini s tr a tion tion ( HEW ), ), 10 9 0 0 Tu sc ulum ulum ve A nu e, e, Cin c inn a ti , , J o hn hn R. R. Pa till o, o, C h a ir ma n , , Di v i s i on on o f f Hou s in a g nd nd En z ation ation Pro g r a m , , Divi s ion ion o f f Mi c robi o l gy, gy, Fo o d d a nd nd Dru g g A. A. Ri c hard hard Br az i s, s, Chairman, Chairman, Chi e f , , Laborator y y St a ndardi (A pp o intm e nt s s ex pir e e 1 9 70 ) ) (Appointm DEL E VOPM e nt e s ENT ENT xpir e e CO 1970 M MIIT ) ) EE EE COMMIITEE COMMIITEE ON ON APPLIED APPLIED LABORATORY LABORATORY METHODS METHODS PRO FE SSIO NAL NAL Al\'D Al\'D ED UCAT IO NAL NAL IAMFES-LIST IAMFES-LIST OF OF COMMITTEES COMMITTEES 1970-1971 1970-1971 293 293 Asso c i A TIO N N A FFA IRS IRS 294 AssoCIATION AFFAIRS F .. Fenton, Chief, Standardization Branch, Dairy Division, Harold vVain ess, \i\Tain ess & Asso ciates, 510 N. Dearborn Agriculhu·al Mm·keling Service, U. S. D epartment of Agricul Street, Chicago, Illinois 60610. ture, F ederal Center Building, Hyattsville, Mm·ylancl 20781. Harold Irvin, Omaha-Douglas H ealth Department, 1202 S. CoMMITTEE ON El\rviRON.tviENTAL H EALTH t 42ncl Street, Omaha, Tebraska. ( appoinb11 ents expire 1971 ) J\.1. vV. Jefferson, Chief, Dairy Inspection Service, Virginia ; Department of Agri culture and Commerce, 1444 East Main Paris B. Boles, R.S., Co-Chairman, vVayne County Health Street, Riclm1oncl, Virginia 23219. D eparb11 ent, Monticello, Kentucky 42633. ;. Vv. K. Jordan, Associate Professor, Department Dairy and R. L. Cooper, A. A. , Co-Chairman, Call ~way County Health ' Food Service, Stocking Hall, Cornell University, Ithaca, ew Deparb11ent, 701 Olive Street, M prray, Kentucky. York. Richm·d Clapp, Commtmity Services Training Section, Train Joseph S. Karsh, Chief, Milk and Food Division, Allegheny ing Branch, Communicable Disease Cer1ter, Atlanta, Georgia County H ealth Deparb11 ent, 40th Street and Penn Avenue, 30333. .. . Pittsburgh, Perm sylvania 15224. Cameron Adams, Deparbnent of Agriculture, Dairy and Louis A. King, Jr., Director of Sanitation Education, Ameri Food Division, P. 0. Box 120, Olympia, Washington 98501. can Institute of Baking, 400 East Ontario Street, Chicago, James Barringer, 1703 Oneida Street, Joliet, Illinois. Illinois 60611. Maxwell Wilcomb, Professor of Saditary Science, University C. K. Luchterhm1d, 240 City-Cotmty Building, Madison, of Oklahoma, 1 orman, Okiahoma.' · Wisconsin 53701. David S. Reid, D epartment of Environmental Sanitation Sam 0. Noles, State Board of Health, P. 0. Box 211 , Jack Control, The Clli1ical Center, Room 1S-230, National Institutes sonville, F lorida 32201. of H ealth, Rockville Pike, Bethesda, Maryland 20014. J. C. Olson, Jr., Director, Division of Microbiology, Bureau R. A. Belknap, 118 Robinwoocl Drive,. Terrace Pm·k, Ohio • of Science, Food and Drug Administration ( HEW ), vVa shing 45174. ,. ton, D. C. 20204. (FDA observer on Committee) 0 . M. Osten, Assistant Director, Food Inspection Division, Minnesota Department of Agriculture, State Office Building, CoMMITrEE ON FooD PROTECTION St. Paul , Mhmesota 55101. ( appoinb11 ents expire 1971 ) R. M. Parry, Chief, D airy Division, State D epartment of David Kronick, Chairman, Chief, Milk and Food Section, Agriculture, State Office Building, Hartford, Connecticut Division of Envi.rorunental Health, Philadelphia Depa.rbnent 06115. of Public H ealth, Philadelphia, Pennsylvania 19146. John C. Schilling, Chief of Milk Control, City of St. Louis, Vi\Tilliam V. H ickey, Vice Chairman, Public Health Commit Division of Health, St. Louis, Missouri 63103. tee, Paper Cup and Container Institute, New York, New York H. L. Thomasson (ex-officio), P. 0 . Box 437, Shelbyville, 10017. . Indiana 46176. vV. A. Fountain, Chief Food Technologist, General Engin eering-Sm1itation S e r v i·c e, Georgia Department of Public CoMMITTEE oN FROZEN FooD SANITATION Health, Atlanta, Georgia 30334.. . (appointments expire 1970) A. E. Abrahamson, Acting Assistant .Commissioner, En vironmental Health Services, ew York City Deparbnent ~f Eugene C. Viets, Chairman, Chief, Food Sm1itarian, Divi Health, New York, New York 10013. sion of H ealth of Missouri, Bureau of Veterinary Public Health Dr. James C. vVhite, Department of Food Sci ence, Cornell and ·welfare, Jefferson City, Missouri 65101. University, Ithaca, New York 14850. Stephen J. Palmer, Nati onal Association of F rozen Food Practices, 919 18th Street, \iVashington, D. C. 20006. I.AJvLF.E.S. REPRESENTATIVEs To Charles P. Orr,1 T 2-2, Associ(lte Environmental H ealth Consultant, General Food Corporation , \ i\lhite Pl ains, New N ATIONAL MASTITIS CouNCIL York 10602. A. E. Parker, Mul tnomah Cotmty Health Depm·bnent, Por:t Frank E. Fisher, Director, Division of Food and Drugs, In land, Oregon 97204. diana State Board of'H ealth, 1330 West Michigan Street, In dianapolis, Indiana 46207. Advisors: Eaton E. Smith, Food Division, Deparb11 ent of Consumer M. \V. Jefferson, Chairman, Virginia D eparbn ent of· Agri Protection, Hartford, Connecticut. culture, Division of Animal Health and Dairies, 1444 E ast E. R. \i'lolford, F ruit and Vegetable Products Laboratory, Main Street, Richmond, Virginia 23219. vVU Vlestern \ i\Tashington Research and Ext. Center, U. S. Leon Townsend, Kentucky Associa.iion of Milk Sanitarians, Department of Agriculture, Puyall up, vVashington 98371. 2205 Brent Drive, Madisonville, Kentucky. B en . ~u ce, ·State Department of .Agriculture, Dairy Divi s i ~n , P. 0. ·Box 128, Olympia, \~T ashin g ton 98501. . .·. . . B AKING l r\'DUSTRY COMMITTEE '' David Monk, Kansas Association . of s~~nit:ar i ans, Pub.lic (appointments expire 1970) H ealth Depmtment, 1900 East 9th Street, Wichita, Kansas. Vincent T. Foley, Chairman, Ci ty H ealth Department, 21st Glenn Cavin, Iowa Milk Sanitarians Association, Cedm· Val Floor, City Hall, Kansas City, Missouri 64106. ley Cooperative Miik Association, 1936 Hawthorne, vVaterloo, A. E. Abrahamson, City H ealth Department, 125 \ i\Torth Iowa 50704. Street, New York, New York. .-. Louis A. King, Jr., Director of Sanitation Educati on , Ameri l.A.M.F.E.S. REPRESENTATIVE TO can Institute of Baking, 400 E. Ontari o Street, Chicago, Illinois l NT.t:RsociETY CouNCIL o N Sr-Al\'DARD METHODS 60611. F reel R. Vitale, Continental Baking Company, Inc., P. 0 . . Joseph N. Murphy, Jr., .Texas State D epartment of Health, Box 731, Rye, New York 10580. Austin, Texas. .. ,: C. C. C. C. Gehrman , , Fi e ld ld Sup e rvi so r , , Dair y y Insp ec tion tion S ec tion , , J. J. R. R. \ Veaver, Veaver, Di1·ecto r · · o f f Field . ;, Op e r <~ t~oq . Milk Milk , , Control Control H ea l th, th, 4C · 3 3 1 e lr ose ose Pl ace, ace, Centra li a, a, Illinoi s s 62801. 62801. 1 Indi a na na 46407. 46407. C. C. \ • V. V. Drom go ld , , Sup e rvi so r, r, St. St. Louis Louis D e pt. pt. of of · Public Public R eg i on on MilK: MilK: Sanitation Sanitation D ep t . , , 1 429 429 Virginia Virginia Street, Street, Ga1y , , Br oo k , , Illin o i s s 60521. 60521. Mr s. s. H e len e e U llm ann, ann, R . P . S. , , Milk Milk Co-ordmator , , Calwn e t t Rob er t t D a w so n , , B a b son son Br o th e r s, s, 2100 2100 S . . York York Road, Road, Oak Oak of of H ea lth, lth, 275 275 East East M a m m St., St., Frankf or t, t, Kentucky Kentucky 40601. 40601. t d n , , Rhod e e I s l a nd nd 0261. 0261. Leon Leon Town se nd , , Milk Milk Surv ey ey Offi ce r , , K e ntu c ky ky Stat e e D e pt. pt. D ep t . , , Un i ve r s it y y of of Rhode Rhode I s l an d , , Woodward Woodward Hall Hall 212, 212, King s VIII, VIII, 9017 9017 Federal Federal Buildin g, g, D enve r , , Colorad o o 80202. 80202. C liff ord ord J. J. Co sg rov e, e, Assoc i ate ate Prof ess or , , Animal Animal S c i e n ce ce Don a ld ld K. K. Summers, Summers, Food · · Dru & & g g Admmi s tr a tor, tor, Region Region 64106. 64106. sy l vania vania 1680 2 . . · ~ ~ H ea lth lth D e pt ., ., 21st 21st F l oo - r C it y y H a ll , , Kan sas sas Cit y , , Mi sso uri uri ato r y, y, P e nns y l van i a a St a t e e University, University, Un i ve r s it y y Park, Park, Penn I I Floyd Floyd l'v l . . Copenhaver , , Chief Chief Dair y y S ec tion , , Kansas Kansas C it y y St e ph e n n B. B. Sp e n ce r , , Dairy Dairy Sp ec ialist 2 , 13 13 Borland Borland Labor l an d d 21207. 21207. Baton Baton Roug e, e, Loui s iana : : Produ ce r s s Assn. , , In c. , , 1 717 717 Gwynn Gwynn A A , ; e nu e, e, Baltimor e , , Mary Rob e rt rt Simon , , H ea d d Fi e ldin a n , , ··· B6rd ei1 ei1 Cm~-ip Milk -· -· a ny , , Boyd Boyd M. M. Cook, Cook, H ea d d Fie ldm a n , , Maryland Maryland Co o p e r a tiv e e Milk Milk As socia tion , , 343 343 S. S. D ea rb orn orn Str ee t ; ; Chi cago, cago, Illinoi s s 60604. 60604. Hawthorne , , \ • Vater lo o, o, Iowa Iowa 50704. 50704. Paul Paul \ S <\ T c . . h e r sc h e l , , Dir. Dir. of of Fie l d d · Services, Services, Pure Pure Milk Milk Glenn Glenn C av in , , Cedar Cedar Va ll ey ey Cooperative Cooperative lv lilk lilk Assoc. , , 1936 1936 a tori es, es, P . . 0. 0. Box Box 1624 , , Stow , , Ohio. Ohio. Or eg on on 97204. 97204. B e rn a rd rd Saffian , , Associate Associate Dir ec t or, or, Chamberlain Chamberlain Labor Milk Milk Sanitation Sanitation Section , , 104 104 S. S. F \~ ifth ifth f . . Avenue , , Portland , , 13367. 13367. Frank Frank Blum e n sc h e in, in, Multn o mah mah County County H ea lth lth Divi s ion D , , e pt . . of of A g ri c ultur e, e, 1 8 8 Eugene Eugene Sti·eet, Sti·eet, Lowville, Lowville, ew ew Yo rk rk J J dro , , California California 94577. 94577. M . . H . . Homan , , S up e r v i sing sing In s p ec tor , , Stat e e of of New New York , , H ea lth lth D e pt. , , Ede n n Di st ri c t , , 15 001 001 F oo thill thill Bl v d ., ., San San L ean Building , , St. St. P a ul , , Minnesota. Minnesota. P hillip hillip B e r g n e r , , Milk Milk Cont r ol ol Sp ec i a li s t , , Alam e da da Count Product y y s, s, Divi s ion ion of of Econom i cs cs Lab ora tor y, y, In c . , , Osborn e e P e nn sy lvani a a 16 802 . . Ri c h a rd rd Rint e lmann , , Asst. Asst. Vi ce ce Pr es . . Farm Farm Sa l es, es, Kl e nz a d e e Laborat o ry , , P e nnsylvania nnsylvania Stat e e U niv e r s ity , , University University Park , , s ion , , Corning Corning G l ass ass ' Vo rk s, s, Corn in g, g, New New York . . Sydney Sydney E. E. B a rnard , , E x t e n s i o n n D a iry iry Sp ec iali s t , , 213 213 Borland Borland John John \". ' . . Hin g, g, Dairy Dairy Sp ecia li st, st, T ec hnical hnical Produ c t s s Divi Vermont Vermont 054 01. 01. pany, pany, 5724 5724 Pula s ki ki H.oad . . , , Chi cago, cago, Illinoi s s 60646 . . 1 University University of of Vermont, Vermont, Co ll ege ege of of Agricu ltur e, e, Burlington , , R. R. G. G. Raup , , Di s trict trict Sal es es M g r. ; ; D e e La va l l Separator Separator Com H e nry nry V . . Ath e rton , , Prof esso r r D e pt. pt. of of Animal Animal Sci ences, ences, so n , , Wis c onsin onsin 53702. 53702. In c . , , P . . 0. 0. Bo x x 1099 , , Bri s tol , , V ir g inia inia 24201. 24201. Agri c ultur e, e, Stat e e of of \<\ f i sco n s in , , 4702 4702 University University Ave., Ave., Ma c li \ V iUi am am L. L. Arledge , , Dir ec tor tor of of Qu a lity lity Control, Control, Dair y man , , D . . G. G. R a ff e l , , Superv i so r , , Di s trict trict Offic e e No. No. l , , D e pt. pt. of of in g ton , , D. D. C. C. 20006. 20006. 6th 6th St. , , Ontario , , C a liforni a a 91761. 91761. Mi lk lk A ss ociation , , 910 910 - 17th 17th Sb·eet Sb·eet N. N. VV. , , llth llth F loor , , VVash Lor e E n . . Pin e, e, RS., RS., Sr. Sr. Milk Milk Dairy Dairy & & Sanitarian , , 1020 1020 v V . . Dr. Dr. J. J. C. C. F l a k e , , Fann Fann Methods Methods R e port port Editor, Editor, E va por a t ed ed nu a e t t Coll ege, ege, Alb e rt rt Lea, Lea, Milm eso t a a 56007. 56007. In c., c., 1 530 530 Wil so n n Boul ev ard , , Arlington , , Virginia Virginia 22209. 22209. ing ing Machin e e Divi s ion, ion, National National Coop e rati ves, ves, In c . , , First First Av e Field Field S e r v i ces, ces, M a r y l and and a nd nd Vir g ini a a Milk Milk Produ ce r s s A ss n ., ., ' Vm. Vm. T. T. Pi c kavan ce , , A ss t. t. Sa l es es Mana ge r U , niv e r s al al Milk J a m es es B . . Smath e r s, s, Eastern Eastern A ss t. t. C h a irman , , Dir ec tor tor of of see see 38105. 38105. J a nd, nd, Or ego n n 97204. 97204. CoUJlty CoUJlty H e alth alth D e pt. pt. 814 814 J e ff e r s on on ve., ve., A M e mphis, mphis, T e nn es tion tion Sect i on, on, Multnomah Multnomah County, County, 104 104 S. S. \ V. V. 5 th th Avenue, Avenue, Port Roy Roy R. R. P e rkin s, s, Dir. Dir. San it ation ation Di v i s i on, on, M e mphis mphis Sh & & e lby lby A. A. Park E. E. e r , , \ Vestern Vestern A ss t. t. Chairman , , Chi e f f Mi l k k Sanita 416 416 T e nth nth St. , , Crystal Crystal C it y, y, Missouri. Missouri. Chi cago, cago, Illinoi s s 60646 . . V e rnon rnon Nick e l , , S a nitarian, nitarian, St . . Loui s s D e pt. pt. of of Publi c c H ea lth , , Th e e D e e Laval Laval Separator Separator Company , , 5724 5724 N. N. Pula s ki ki Road, Road, Gue lph , , Ontmio , , C a nad a . . A. A. K. K. Saunders, Saunders, Chairman, Chairman, M a nag e D r e t e r ge nt nt . . Division , , A . . N. N. M y hr , , As soc iat e e Prof ess or , , . . Un i ve r s it y y of of Gue lph , , Divi s ion , , P . . 0. 0. Bo x x 18118 , , Loui sv (a ill pp e, e, o intm K e ntu e nt c s s k y y ex · 40218. 40218. pir e e 1971 ) ) Jam es es M c Dow e ll, ll, Supervis~r Fi e ld ld ,- . . o' a irym a n , , In CoMMITTEE CoMMITTEE c . , , Kyanna Kyanna o N N D A IRY IRY FARM FARM METHODS METHODS ton , , Vii · ginia ginia 22209. 22209. Milk Milk Produ ce r s s A ssoc., ssoc., In c . , , 15 30 30 \ V il so n n B o ul eva rd , , Arli.rig S ac ram e nt o, o, Ca lif orn i a a 95814. 95814. C. C. M . . M ec ham , , Laboratory Laboratory Supv. , , l l ary i\ and and a nd nd Vii·ginia Vii·ginia 1 H. H. L. L. Van Van Bur en, en, California California D e partm e nt nt of of A g ri c ultur e, e, in g t on on 98501. 98501. W as hin g ton ton 98501. 98501. ' ' ' ' ' ' Division, Division, D e pt. pt. of of Agricu ltur e , , P. P. 0. 0. Bo x x 128 128 Ol y mpia mpia Wash- B e n n Luce, Luce, W ' as hin g ton ton D e partm e nt nt of of A g ri c ultur e , , Olympi a, a, B e n n Luc e, e, Chi e f f Dairy Dairy In s p ec tion tion Se . c tion D , , ~ · ir y y New New Food Food · & & York , , ew ew York York 10017. 10017. 1 12602. 12602. \~ illi V. V. am am Hi c k ey, ey, Paper Paper Cup Cup and and Conta in e r r Institut 1 e, e, pany , , 350 350 Dutch 45230. 45230. ess ess Turnpik e , , Poughk ee p s i e , , New New York York R. R. E. E. Lo c k , , Mgr. Mgr. Dait :y :y Produ John John c t H. H. s:, s:, De Frit · · L z ava , , 1612 1612 l l Separator Separator Ro c khur Com s t t Lane, Lane, Cin c inn a ti , , Ohio Ohio F l orida, orida, Gainesv 40202. 40202. ill e, e, F l orida orida 3260 1. 1. C. C. Bron s on on Lan e, e, Ambro Ph. Ph. D. se se , , P. P. D e B pt. pt. e ll , , of of 240 240 D a iry iry East East Sci Madison e nc e , , Univ. Univ. , , Louisvill of of e, e, K e ntu cky cky Willi a m m T. T. A rl e d ge, ge, 1444 1444 D a Ea ir ymen ymen s M t a Inc in in ., ., St. Bri , , Ri s tol c hm , , Vir o nd g inia inia , , Virginia Virginia 24201. 24201. 232 19 . . ' ' Iowa Iowa 50010. 50010. Agricultur e e Commerce, Commerce, & & Division Division of of Anima l l H e alth alth D a iri & & es es Ea rl rl 0. 0. \ Vright, Vright, M. M. \ V. V. Chairman, Chairman, J e ff e r so n, n, Iowa Iowa Chairman Chairman Stat e e Unive Dair y y r sity, sity, In s p ec Am tion es , , , , D ep t. t. of of t a tion tion Division , , Stat e h o u se, se, Boi se, se, Idaho Idaho 837 07. 07. OMINATI NG NG COMMITTEE COMMITTEE F OR OR THE THE 1969-70 1969-70 YEAR YEAR K e ith ith A . . Harv ey, ey, Program Program Dir ec tor, tor, Engineering Engineering Sani & & p a ny , , 2100 2100 S. S. York York Ro a d , , O a k k Brook , , Illinoi s s 60521. 60521. dott e, e, ' Michi ga n n 48193. 48193. K e m1 e th th Harrin g ton, ton, A ss t. t. S a l es es Mgr., Mgr., Bab so n n Bros. Bros. Com Ga il il A . . Smith, Smith, Wyandotte Wyandotte Chemica l s s Corporation, Corporation, \<' Syrac /ya n u se, se, ' ew ew York York 13 20 1. 1. D. D. F. F. Goye r , , Produ c t t Sp eCia li s t , , Agway, Agway, Inc., Inc., Box Box 1 333 333 CSSE-NSF CSSE-NSF POTABL E E \ VATER VATER COMMITTEE COMMITTEE Olympia , , Washington Washington 98501. 98501. I.A.M.F.E.S. I.A.M.F.E.S. REPRESENTATIVE REPRESENTATIVE TO TO D a ir y y Food Food & & Divi s ion , , D e pt. pt. o A f g ri c ultur e, e, P . . 0. 0. Box Box 11 22 , , AssociAno AssociAno AFFAIRS AFFAIRS 295 295 2.96 ASSOCIATION AFFAIRS of Health, 75 II District 1 o. 1, Associated Suburban Boards Clea ning and Sanitiz·in g of Farm Milk Equ·ipm ent East Lancaster A ve., Ardmore, Pe1msylvania 19003. Products, lch-Chairman James \iVelch, Asst. Mgr. Farm Sales, K lenzade James vVe Building, el Division of conomics Laboratory, Inc., Osborne D. G. Haff St. Paul, Minnesota. Glenn Cavin of Dairy Hobert L. vV est, Dairy Foods Inspector, Bureau C. C. Gehrman reet, Hoom Harvey Service, D ept. of Agriculture, 2550 Mariposa St Keith A. g ••I 3051, Fresno, California 93721. John W. Hin Mountain Harvey J. \•VilJielm, Field & Laboratory Supv., D. F. Goyer t, Denver, Perkins Empire Dairyman's Assn., Inc., 945 - 11th Stree Hoy H. Copenhauer Colorado 80204. Floyd M. State of Connecti cut-Albert H. Pernice STATE AFFILIATES WITH PARTICIPATING III FARM PRACTICE COMMITTEES Education Vernon Nickel-Chairman e, Con State of Connecticut, Contact: Albeit H. Pernic A. N. Myhr tford, Con necticut Assn. of Sanitarians, 355 Benton St., Stra Clifford J. Cosgrove necticut 06497. C. Bronson Lane t Florida State of Florida, Contact: Melvin Ness, Northeas Ben Luce e, Florida Milk Prod. Assn. 5634 Dunn Avenue, Jacksonvill Sydney Barnard 32218. Leon Townsend ealth e of Idaho, Contact: Jess Sproul, City-County H , Stat IV Dept., 1455 N. Orchard, Boise, Idaho 83704. Health ernard M. Saffian-Chairman State of Indiana, Contact : Verne Cavanaugh, Public B son St. \ i\1. T. Pickavance Sanitarian, Indiana State Board of Health, 205 Harri G. Haup LaPorte, Indiana 46350. H. Sec Hobert Dawson State of Iowa, Contact: H. E. Hansen, Milk Sanitation g, Des Hichard Hinteh11ann tion, State Health Department, Stae Office Buildin State of Kansas-David }.•tonk Moines, Iowa 50319. Sedgwick State of Kansas, Contact: David Monk, Wichita v 1inth Street, Wichita, County Public Health Dept., 1900 East Sediment Kansas 67214. M. H. Roman-Chai:rman Ke1medy, Missouri State of Missouri, Contact: James F. Paul \ill. Scherschel Jefferson City, Mis Div. of Health, State Office Building, Frank Blumenschein souri 65101. Hichard \ i\1 eaver e, Dairyman's League, State of New York, Contact: Don Rac Phillip Bergner 402 Park Street, Syracuse, New York 13208. State of Iowa-H. E. Hanson McCorquodale, 409 Province of Ontario, Contact: \ i\lm. D. State of New York-Don Hace Huron St., Toronto, Ontario, Canada. Carnation VI State of Oregon, Contact: James \ i\lm. Green, on 97214, Practices Company, 3342 S. E. Morrison St., Portland, Oreg Prop er Milking 6th Ave., Harrington-Chah·man or Paul Boeckli, Mayflower Fam1s, 2720 S. E. Kenneth Cavin Portland, Oregon 97202. Gleim Livak, well State of Pennsylvania, Contact : Dr. Charles V•/. James McDo ter, Pe1ma. Cook Penn Dairies, Inc., 1801 Hempstead Hd., Lancas Boyd M. ey Wilhehn 17601. Harv Assoc. \il/eaver State of Virginia, •Contact : M. K. Cook, Virginia Hichard , Hoanoke, ert Simon of Fieldmen & Sanitarians, H. R. No. 1, Box 437 Hob G. Haup Virginia. H. e Dept. ance State of ·washington, Contact: Ray Carson, Stat \V. T . Pickav Washington ana-Verne Cavanaugh of Agriculture, 2506 S. McClellan St., Seattle, State of Indi Washington-Hay Carson 98144. State of er, 2614 vVau State of \•Visconsin, Contact: Emmett Finch VII Wisconsin 53713. s nona Way, Madison, Clean·ing and Saniti.zi.ng of Farm Milk Pickup Tanker of the nine task committees I' Following is the breakdown Stephen Spencer-Chairman sociation Milk, Food & Environn1ental of the International As H. E . Lock Committee, including the State Sanitarians Fann Methods Frank Blwnenschein Affiliates. Loren Pine I Hoy H. Perkins Antibiotics, Pest·icides and Other Adulteran ts State of Virginia-M. K. Cook M. W . Jefferson-Cha·irman State of Florida-Melvin Ness D . K. Summers State of Oregon-Jim Green Ben Luce VIII vV. J. Harper Sampling of Bulk Milk Leon Townsend Wm. L. Arledge-Chairman Hobert L. West Ben Luce State of Pennsylvania-Dr. Chas. Livak s harpl y y r e du ce ce n e w w inf ec ti o n s, s, g r ea tl y y impro ve ve udd e r r h e altl1 , , a bnonn a l l mi l r k eg ul a ti ons. ons. Quotin g g from from ]M 32:138, 32:138, . FT FT a nd nd following following a a prov e n n program program of of milkin g g h yg i ene ene h e e ca n n A A wo rd rd of of ca uti op op i s s in in order order on on impl e m e nting nting tl1 e e pr ese nt nt by by S. S. aur e u s. s. And And b y y impr oving oving hi s s milking milking proc e dur es es milk. milk. r aw aw , , milk it it 1· ed uc es es th e e pot e ntial ntial ha zar d d of of food food poisonin g g tl1 e e u se se of of an an a cc urat e e tool tool for for th e e d e t ec tion tion of of "a bnormal " " norm a l l rvfilk rvfilk P r ogram. ogram. Sinc e e hi s s family family gene rall y y cons um es es c orr ec ti ve ve m eas ur es es mu s b t e e tak e n . . a m m I I m e r e l y y prom oting oting Firtally , , th e e produc e i r s s th e e c hi e b f e n e ficiary ficiary of of th e e Ab of of milk milk are are fo und und r r o if if b ac t e rial rial ' ' ma s titi s s ca b n e e es t a bli h s e d , , suggest s, s, wo uld uld in a c bl r ease ease e e ...... ili e e " " h aza mor If If rd . . e e than than 1.5 1.5 million million l e u cocy t e p s e r r millilit e r r clust tin c e tly tly r s s of of un w l e h ucocyt o l esome esome es es w natm itl1 itl1 e e e nm wo es uld uld h e d d b ba e e c cons t e ria, ria, id e as as r e d d acc e b e e r r pt ~ T T John 's 's As As co nt indi en ti ca on on t e d d th at at above, above, " " ...... t o o g a r es tri r ea ct ct d t a tt e al al e ntion ntion of of milk milk to to milk milk of of a a co dis nt aining aining ~ ~ • • • ' ' m as titi s. s. e very very The The step step int e tak nt nt e n n of of to to m y y r e du articl ce ce e e m i as s s titis titis ju s t t a tl1 l s o o e e reduces reduces r eve r se se of of thi s s Dr. Dr. hazard. hazard. ci l l ha s s th l egis e r e e l is is a t e dang d d th e e e r r limit o f f fo s s od od of of poi l e u so cocy ning. ning. t es es 'Whil in in m e e ilk ilk tl1i as as s s h r e azard azard fl ec tin i s s g g mall , , a m m not not I I se ttin g g l tl1 ococcls ococcls s e t anda a u rd . re s; s; u s . . th e e National National \ V h e n n allow M as titis titis e d d t Coun o o grow grow lo in in w - co unt unt milk , , titi s s patho ge n tissu s s e e milk milk . . . . in in . . is is " " fr o m m to x i ge ni c c s train s s of of Staphy Antibi o ti c c tr ea tm e nt nt of of tl1 S ese ese eco nd, nd, q u a th rt e e e r s s on only only l y y kn furth own own er er " public public irritat es es h ea tl1 e e ltl1 ltl1 h azard" azard" fr om om ma s CMT CMT -p os iti ve ve qu a rt e rs rs ar e e fr ee ee of of any any b acte ri a l l inf ec tion . . natur e e wo uld uld b e e co n s ider e d d accep t a bl e . . norm a l l milk milk i s s tl1 e e CMT. CMT. How e v e r, r, we we find find man y y of of tl1 e e b acte ria , , a a great great d ea l l of of milk milk of of a a di s tin c tl y y un w h o l eso m e e Pr es id e nt nt H a ll e r r sta t e d: d: " " ...... tl1 e e b es t t 'cow 'cow s id e' e' t es t t for for ab fin e d d t o o samp l es es with with clust e r e l d e u c ocyt es es with with e nm es h e d d dr ess ess a t t th e e 1969 1969 Na tion a l l Mastiti s s Coun c il il Annu a l l M ee tin g, g, e m d as titi s s pathogens pathogens when when c ultur e d. d. So So if if a tt e nti on on i s s con not not a a g ood ood t es t t t o o es t a bli h h s bact e ri a l l inf ec tions. tions. In In his his ad q uart e r r s ampl es es w i th th CMT CMT sco r es es of of 2 2 or or 3, 3, o nl y y 29% 29% yi e ld l e u cocy t e e l eve l s s were were a c tuall y y pr ese nt? nt? P e rh a p s s ili e e CMT CMT is is n ec ti on on it it was was r e p o rt e d d (JMFT (JMFT 32:224, 32:224, 1969) 1969) tl1 at at of of 100 100 3 3 r eact i n o s s eve r r c h ec k e d d m i c ro sco picall y y to to es tablish tablish that that hi g h h d e n ce ce und e r r th e e mi c r oscope oscope mu st st b e e very very hi g h . . In In tl1i s s con · · )). 32:224, 32:224, VIFT VIFT 1969. 1969. \iV e r e e tl1 e e milks milks giving giving tl1 e e CMT CMT 2 2 a nd nd in g g two two to to f o ur ur milkings, milkings, th e e o dd s s agains t t findin s g u c h h ev i , , .. .. K. K. C. C. J o hn s' s' L e tt e r r to to tl1 e e Editor Editor r efe r s s t o o an an articl e e in in am inin g g fr e sh sh q u a rt e r r s amp l es . . \ V ith ith h e rd rd s ampl es es r e pr ese nt Srn : : D EAR EAR ; ; Fir s t, t, ev id e n ce ce of of bacterial bacterial masti s s is is rarely rarely found found wh e n n ex A A ms pons e e fmm fmm th e e author author mak e e anyon e e ill. " " tainly, tainly, tl1 e e in ges tion tion of of soma ti c c ce ll s s has has not not and and w ill ill n ot ot h ea lth lth h aza rd rd s tandp oin t, t, wi.t h h or~ ly ly ba c t e rial rial mastitis . . C e r Canada Canada e nfor ce m e nt nt age nci es es s hould hould b e e co n ce m e d , , from from a a publi c c Otta wa, wa, Ontm · io io is s u e e of of th e e Journ a l, l, Mauri ce ce vVeb e r r s u ggests ggests " th a t t r e gulatory gulatory C. C. K. K. JO HNS HNS In In hi s s pap e r r " Updating Updating Abnormal Abnormal Milk Milk Tests" Tests" in in th e e April April t ibioti c c r es idu es . . Srn: Srn: DEAR DEAR bi!Js bi!Js a nd nd c uttin g g lo sses sses fr om om milk milk discarded discarded b eca u se se of of an Ba. cte1 ·ial ·ial mastitis mastitis and and public public health health and and incr ease ease production production w hil e e sa vin g g on on drug s s and and ve t e rinary rinary LETTERS LETTERS TO TO THE THE EDITOR EDITOR IX IX in g h am, am, Alabama Alabama 353 0 2. 2. P . . . . Travis, Travis, J e ff e rson rson County County H e alth alth D e p a rtm VIII VIII en t , , Bi rm - VI VI Di v i s ion ion of of H ea lth lth of of Mis so uri , , J e ff e r so n n City , , Mi sso uri uri 65101. 65101. v v VII VII E. E. R. R. Pri ce, ce, D . . V. V. M. , , Dir e ctor , , Bur e au au of of Z oo n oses, oses, Th e e IV IV III III Bl ea u u Ap a rb11 e nt s, s, No. No. 1 , , Topeka , , K ansas ansas 66606 . . Committ ee ee No. No. I I Committe e e No . . II II Dr . . Charl es es A . . Hunt e r , , 4224 4224 EmlaJild EmlaJild Driv e, e, Fo u ntain e e J. J. B. B. A Sl\ofATHERS Sl\ofATHERS . . E. E. H ea PARKER PARKER lth , , D es es Moin es, es, I owa owa 503 19 . . Stanley Stanley L. L. H en dri c k s, s, D . V.M Committ ., ., Iowa Iowa ee ee Stat Sup e e e D r v e i partm so r r e nt nt o f f John John H . . Fritz, Fritz, 1612 1612 Ro c khurst khurst L ane, ane, Cincinnati, Cincinnati, Ohio Ohio 45230 . . St a t e e of of Mis so uri - J a m es es F . K e nn e dy dy Blvd., Blvd., Cl eve l a nd, nd, Ohio Ohio 44106. 44106. St a t e e of of Id a h o -J ess ess Sproul Sproul V.A. V.A. Ho sp it a l, l, C ase ase Western Western R ese r ve ve Univ e r s ity, ity, 10701 10701 East East Lor e n n Pin e e Th o m as as E . . Collin s, s, M . D ., ., Chief Chief R es id e nt, nt, M e dicine dicine S erv i ce, ce, Phillip Phillip B e r g n e r r No rth rth Carolina Carolina 27602 . . C. C. W. W. Dromgold Dromgold Stat e e Board Board of of H ea lth , , 255 255 No rth rth McDow e ll ll Str ee t , , R a l e i g h , , H e nry nry Ath e rton-Chairman rton-Chairman John John Andr e ws , , Chief, Chief, Sanitation Sanitation Section , , North North Carolina Carolina Wat e r r P · rot ec ti on on U ni ve rsit y y of of Minn es ota , , St. St. Paul , , Minne s ota ota 55101. 55101. R o b K. K. e rt rt A nd e r so n , , D.V . M. , , S c h oo l l of of V IX IX e terinary terinary M e dicin e, e, C e nter , , Atlan t a , , Georg ia ia 3 0 333 . . Stat e e of of Or eg on-Pau l l B oec kli kli A c ti v it y, y, Tr a inin g g Program, Program, Nation a l l Communicabl e e Di sease sease C . . W . . Dromgold Dromgold F rank rank L. L. Bryan, Bryan, Ph.D., Ph.D., C hai : rman , , Chi e f, f, Foodborn e e Di sease sease Clinton Clinton M e ehan ehan ( Appointm e nts nts exp ir e e 1971 ) ) Leon Leon Townsend Townsend DIS EASES EASES AFFECTI:J.' H arvey arvey J CoMMITT . . Wilh e lm lm EE EE O N N CoMMU N ICABL E E 297 297 AssociATION AssociATION AFFAIRS AFFAIRS 298 AssocrA.TION AFFAIRS 1969, "It is also recognized that more information is needed ridden persons to operate light switches and turn tele on factors a ffecting the cell cotmt in milk from healthy cows. vision sets on and off. A six-legged ehai:r, patterned of The control limits s hould be designed to prevent the sale after the moon walker, can climb stajrs, walk on milk from cows with mastitis, without penalizing the dairy and negotiate curbs-things th~t wheelc}.1airs men for cell count changes resulting ·from normal sources of sand, variation in healthy, well managed cows." cannot do. Other space equipment such as fitt'ings, I did not intend to infer that finding clusters ·of leu<;,ocytes gaskets and tubing were adapted for use in refrigera with enmeshed bacteria was the only criterion for putting a milk tion and other r elated industries. ory of "abnom1al. " A high leucocyte supply into the categ The other keynote speaker was Dr. A. C. Dale, •I • count, if not caused by bacterial infection would indicate of Agricultur<\l Engip ~ering , Purdue poor milking procedmes and it would be to the advantage of Deparhnent the farmer to correct this condition for his own economic University vvho talked about farm . and industrial benefit. If bacterial mastitis can be established microscopical waste disposal. Dr. Dale said, "we have the tech ly even though the leucocyte cotmt is low, actiOIJ :should be nology to solve our pollution problems now if we taken. could afford the high cost. People produce about Actuall y, Dr. Johns and I are s triving for the san1e ·thing: of waste each year with factories the e radication of mastitis and· the reduction of high leucocyte 183 million tons counts from poor milking practices with the attendant bene and other· sources contTibuting about the same fits for both the producer and the consumer. amount. Biodegradation of waste to activated sludge MAURICE 'WEBER will change almost anything, including human and New Jersey Dairy Labomtories animal waste to a useable form . Biod -::! gradation will 222- not solve all of the pollution problems, but it will 226 Easton Ave. about 98% of them." Dr. Dale attacked th University University of of far y land. land. H e e attended attended Dalla s s Th eo - r eg ional ional mi lk lk a nd nd food food consultant consultant in in Kansas Kansas City. City. M. M. S. S. and and Ph . . D. D. degrees degrees iii iii dairy dairy sci e n ce ce from from th e e officer officer at at PHS PHS h ea dquad e rs rs in in Washington, Washington, and and as as facturing facturing from from Penns y l vania' vania' Stat e e Univ e rsit y, y, and and th e e state state milk milk shipper shipper consu ltant ltant in in New New York , , as as staff staff Dr. Dr. Lane Lane r ece iv e d d his his B. B. S. S. degr ee ee in in d a ir y y manu S e rvi ce . . Subs eq u e ntl y y h e e served served as as r eg ional ional mt e r grnms grnms at at th ' ' e e farm farm and and proc es sing sing plant plant Adminisb·ation Adminisb·ation l eve l s . . i s s a a p a rt rt of of th e e U . . S. S. Publi c c H ea lth lth and and implementing implementing dair y y t ec hnolog U. U. e y S. S. xt Public Public e n s ion ion H pro ea lth lth S e r vice. vice. Th e e Food Food and and Drug Drug Technologist. Technologist. H e e will will b e e r es ponsibl h e e e e for for b eca d eve m e e loping loping in in 19 4 9 9 a a commissioned commissioned officer officer of of th e e ~ ~ an an Associat e e .. .. Professor Professor and and Associat partm e e e Ext nt nt e of of nsion nsion H ea D lth lth a ir y y as as a n n assistant assistant milk milk s a nitarian , , I I versity versity of of Florida 's 's d e partm a e ft nt nt e r r o f f thr dair ee ee years years y y sc i e service service n ce ce as as with with th e e Vii ·g ini a a Stat e e D e C. C. Bronson Bronson Lan e e ha~ ha~ j oined oined pr ofess th e e ion fa a c l l ult ca y y r at at ee r r th e e by by Uni militaq militaq serv i ce . . How eve r , , o f f Maine Maine in in 19 4 1 1 but but was was d e l aye d d in in l a unching unching his his e a d a d eg r ee ee ii1 ii1 dair y y t ec hnolo gy gy from from th e e Universit y y A A nativ e e of of Clinton, Clinton, Massac hu setts , , Thompson Thompson ea rn in in milk milk sa nitation nitation pro ce dur es es and and inv es tig a tions . . ess ii1 g g o f f dair y y produ c ts ts a nd nd an an outstanding outstanding ex p e rt rt H e e i s s a a r ecog niz e d d authority authority in in th e e co mm e r c i a l l pro c co n s tru c ti o n n of of dail -y -y eq uipm e nt . . parti c ip a t e d d ex t e nsiv e l y y in in th e e sa nitar y y d es i gn gn and and 1966 1966 inv es tigation tigation of of sa lm onella e e in in dr y y milk, milk, and and ; ; ve l op op industr y y guide lin es, es, pla ye d d a a k ey ey rol e e in in th e e of of Grad e e "A" "A" milk milk ordii1ances ordii1ances and and codes, codes, h e lp e d d e th e e sa m e e field , , h e e h e lp ed ed with with th e e p e riodic riodic revisions revisions vVorking vVorking in in a a numb e r r of of l ocations, ocations, but but always always ill ill of of his his conh·ibutions. conh·ibutions. tion tion to to his his ta s k s, s, but but b us eca e e of of th e e va ri e t a y nd nd value value o f f academic academic pr e parati o n n and and single single mind e d d e dica m a n n ii1 ii1 th e e FDA ' s s milk milk program program not not only only as as a a r es ult ult s panning panning 24 24 ye ars . . H e e attained attained his his position position as as top top AT AT THE THE UNIVERSITY UNIVERSITY his his accomp li shments shments OF OF FLORIDA FLORIDA in in th e e fi e ld ld of of milk milk sanita tio n n C. C. BRONSON BRONSON LANE LANE ·wards ·wards in in ACCEPTS ACCEPTS th e e pr ese POSITION POSITION nc e e of of colleagues colleagues and and fri e nds nds for for tion tion Medal Medal by by FDA FDA Comm i ssioner ssioner Charl e s s C. C. Ed was was pr ese nt e d d th e e Public Public H ea lth lth S e r v i ce ce Commenda usual usual will will a nd nd b Drug Drug e e availabl Adminish·ation e e from from th e e 's 's J ournal ournal Milk Milk at at Sanitation Sanitation that that tim e . . Branch Branch months months June June prior prior 2. 2. Harold Harold to to th E. E. e e ff Thompson, Thompson, ec tiv e e dat e, e, Jr. , , a Chief Chief nd nd copies copies of of th e e as as Food Food August August a a 23, 23, sp ec ial ial 1970. 1970. ceremony ceremony Publication Publication in in Washington, Washington, w ill ill tak e e D plac . . C ., ., e e Tu 3 3 es day, day, This This and and n e w w safety safety amendm of of e th nt nt e e carries carries ation's ation's an an milk milk e ff e supply supply ctiv e e dat was was e e of of cited cited at at heat heat man man exchangers who who has has . . mad e e major major contributions contributions to to the the purity purity for for certain certain Th o e e ptional ptional " t e chnical chnical cons tru competence competence c tion tion f e atures atures and and in in l e ad tubular tubular e rship " " of of a a . . § ign e d d on on the the sam e e date. date. The The amendment amendment provid e s s BY BY PUBLIC PUBLIC HEALTH HEALTH SERVICE SERVICE with with Milk Milk and and Milk Milk Products , , S e i:ial i:ial # 1203 " " was was also also HAROLD HAROLD E. E. THOMPSON, THOMPSON, J~., J~., HON()RED HON()RED Int e rnal rnal Return Return Tubular Tubular H e at at E x chang e rs rs for for Us e e An An amendment amendment to to th e e " 3-A 3-A Sanitary Sanitary Standards Standards for for Shelbyville Dair y y Fieldm , , Ind. · · 46176. 46176. e n. n. Copies Copies m may may e ntal ntal b e e Sanitarians, Sanitarians, r eq u es t ed ed from from and and th th e e e e Journ National National a l , , Bo Association Association x x 437 , , of of Journal Journal will will Int e rnational rnational b e e made made A ssoc ava iati il abl o n n . e e of of for for Milk distribution. distribution. , , Food Food and and Environ 90 90 da o ys ys f f th prior prior e e Int to to e th rstat e e effective effective e e Milk Milk date Shipm . . e Reprints Reprints nts nts Conference, Conference, from from th e e ti1 e e plac e e in in prof th ess e e ional ional Journ a associations, associations, l l . of of ¥ilk ¥ilk and and and and Food Food functions functions T e chnology chnology on on commit t ees ees Publication Publication to to th e e dairy dairy of of indush the the n ·y, ·y, e w w is is 3-A 3-A an an ac Standard Standard tiv e e m e mb will will e r r tak in in e e man y y s tandard H e e is is th . . e e au th or of of or num e rou s s publication s s r e latin g g on on equipment equipment which which complies complies A nim a with with l l Sci th ence e · · n s s ew ew at at th met e e University University e r r of of K e ntuck y. y. cil cil may may issue issue authorization authorization fessor fessor for for use use of of Daii of of the the ·y ·y T 3 - ec A A hnology hnology Symbol Symbol in in th e e D e parhn e nt nt of of On On and and after after April April 23 , , served served 1971 1971 th for for e e 3-A 3-A thr ee ee Symbol Symbol yea rs rs as as Coun an an Assistant Assistant Ext e n s ion ion Pro ard ard becomes becomes effective effective one one Prior Prior year year to to h accepting accepting ence. ence. th e e Florida Florida po s ition , , Dr. Dr. Lan e e validating validating s ignatur e e on on April April 23, 23, 1970, 1970, th e e n e w w stand Gr ee k k a nd nd Th eo log y. y. and and Liquid Liquid Milk Milk Products ". ". Signed Signed logic with with a th l l e e Seminary Seminary final final from from 1966 1966 to to 1967 1967 for for studies studies in in AssociATION AssociATION AFFAIRS AFFAIRS 289 289 300 AssociATION AFFAIRS As Chief of FDA's Milk Sanitation Branch, he is now headquartered in Cincinnati. VVhile pursuing his career, Thompson earned a masters degree in public health from the University of !Vlinnesota ( 1959 ) and became professionally af ; filiated with the International Association of iVlilk, Food and Environmental Sanitarians and the Ameri ~1' can Intersociety Academy for Certification of Sani I tarians. He is married and the father of three chil dren. IOWA ASSOCIATION NAMES OUTSTANDING SANITARIAN OF THIS YEAR Iowa Association of Milk, Food & Environmental Sanitar ians, Inc. Executive Board 1970: L-R-Earl Wright Faculty Advisor, Hale Hensen Secretary-Treasurer, Glenn Cavin 2nd Vice President, Al Grey l st Vice President, Farris Biggart President-elect, Don Jaeger President, Duane Hagedon Im mediate Past President, and 'William S. LaGrange Faculty Advisor. , Before starting his own organization in the field of sanitation, he was employed by Sanitary Farms Dairy, Cedar Rapids, as a sanitarian. He received his education in Minnesota and his degree in Dairy Bacteriology from the University of :Minnesota. From the small laboratory located in the basement of a grocery store to his large laboratory in a separ ate building located between Cedar Rapids and Marion, Iowa, is quite an achievement. Don Jaeger ( L ) presenting to Ed ' 'Vegennann $50.00 Sav in gs Bond, which is given with the award. Award-Candidate shall have made a meritorious contri NEWS AND EVENTS bution in the fi eld of milk, food or enviroru11 ental sanitation to the Public Health & VVelfare of a municipality or county FUTURE COURSES TO BE GIVEN AT FDA within the state of Iowa, or to the State of Iowa. TRAINING INSTITUTE, CINCINNATI, OHIO Edgar Vi'agerma11 , Cedar Rapids, was named the Current Concepts in Food Protection, August 24- outstanding Iowa Sanitarian of the year 28, 1970, Albany, N.Y. This award was given Mr. Wagerman at the An Milk Pasteurization Controls and Tests, Sept. 14- nual Conference of Sanitarians and Fieldmen held 17, 1970, Cincinnati. at Ames, Iowa on March 23, by President Don Jae Milk Pasteurization Controls and Tests ( 2), Sept. ger, This outstanding award is known as the Dr. 28-0ct. 2, 1970, Rutgers University. M. P. Baker Award given each year at the annual Laboratory Analysis of Milk and Milk Products II, I ' meeting and conference, a $50.00 savings bond ac Oct. 5-9, 1970, Cincinnati. companies the award. State Laboratory Survey Officers ·workshop, Oct. Mr. Wagerman owns and operates a Milk and 26-30, 1970, Cincinnati. Food Laboratory in Cedar Rapids known as the Sani Milk Pasteurization Controls and Tests, Nov. 8-12, tation Laboratories Inc. H e was cited for his leader 1970, Albuquerque, N. M. ship in the field of sanitation. H e is a past president Laboratory Analysis of Milk and Milk Products .~. of the Sanitarians' Association and has contributed I, Nov. 16-20, 1970, Cincinnati. a lot of time and effort in making this organization Pesticide Residue Analysis of Food, January 25-29, a success. 1971, Cincinnati. tions tions were: were: First First Vice Vice P Tesident -D o u g la s s M. M. Kerr , , Knox Knox b eca m e e you th th edi tor tor of of th e e national national m aga- Vic e e Pr es id e nts . . Unanimously Unanimously e l ec t ed ed t o o th ese ese p osi day day eve nin g, g, Jun e e 28 . . amended amended to to provid e e for for th e e first first tim e e for for t wo wo Vice Vice sess ion ion of of th e e association's association's annual annual meeting meeting h ere ere the the Sun Association, Association, th e e Constitution Constitution and and B y - Laws Laws were were Ame ri can can D a ir y y S cience cience Assoc i a tion tion at at th e e opening opening Du e e to to th e e l l co ntinu e d d growth growth in in size size an d d scope scope of of r eceive d d th e e Distinguish e d d Service Service Award Award of of th e e tion. tion. William William D . . Kno x, x, Editor Editor of of Hoard ' s s Dairyma n, n, th e e Certifi e d d Publi c c Accountants Accountants ational ational Examina SERVICE SERVICE University's University's AWARD AWARD e duc a tional tional r e quir e m e nt s s for , , a nd nd p asse d d KNOX KNOX RECEIVES RECEIVES ADSA ADSA VVashington VVashington DISTINGUISHED DISTINGUISHED S c hool hool for for Engineering Engineering and and also also m e t t th e e BEMA 's 's n ew ew President President a tt e nd e d d th e e University University o f f States States " E " " Award Award f o r r exce ll e n ce ce in in Export Export in in 1967 . . and and Mrs. Mrs. i' vi e rritt rritt L. L. Heldman Heldman of of Arlington, Arlington, Ohi o. o. o f f Comm e rc e e in in 1963 1963 and and th e e Pr es id e nt nt of of th e e Un it e d d and and o n e e so n n in in East East L a nsing. nsing. H e e is is th e e son son of of Mr. Mr. ea rn e d d Belsh aws' aws' firm firm c a it a ti o n n from from th e e Secretary Secretary H e ld ma n n li ves ves with with hi s s vvif e , , J oyc e , , two two daughters , , l a rly rly for for th e e donut donut industry industry outside outside th e e United United Stat es es he he h as as served served as as a a member member of of numerous numerous comm itt ees. ees. work work for for th e e bak e r e y quipm e nt nt industr a y nd nd parti c u American American Society Society of of Agricultural Agricultural Engineers, Engineers, which which His His ex t e nsiv e e int e rn a tional tional market market d eve l o pm ent ent Institute Institute of of Food Food Technologists , , in in addition addition o th to e e member member of of th e e vVorld vVorld Trad e e Di v isi o n . . M ilk , , Food a , nd nd Environmental Environmental Sanitarians, Sanitarians, and and th e e Chamber Chamber of of Commerce Commerce where where h a e l so so se r ves ves as as a a Science Science Assoc i a tion , , th e e Int ernat i o n a l l Associat i o n n of of Group , , th e e Japan Japan Am e rican rican So c i e t y y and and th e e Seattle Seattle hi s s fi e ld. ld. He He is is a a member member o f f th e e American American D a ir y y i i Council Council of of Canad a, a, th e e ·wes t e rn rn Int e rnational rnational Trad e e co -author -author of of approximately approximately 50 50 t ec hni ca l l a rticl es es in in tion tion of of Food Food Equipment Equipment Manufacturers, Manufacturers, th e e Bak e r y y quality quality in in pr ocess ing ing plants a , nd nd h e e is is th e e author author or or can can R e tail tail B a k e rs rs Association , , th e e T a tional tional Associa operations, operations, a nd nd th e e impr oveme nt nt o f f e nvironm en tal tal th e e Am e rican rican So c i e ty ty of of Bak e r y y Engineers, Engineers, th e e Ameri foods , , h ea t t an d d mass mass tran sfer sfer durin g g f ood ood pro cess in g g th e e conduct conduct of of th e e Association. Association. H e e is is also also ac tiv e e in in th e e th e rmal rmal a nd nd rh eo l ogical ogical pr o p e rti es es of of pr ocessed ocessed past past two two yea rs rs ably ably ass ist e d d Pr es id e nt nt Euverard Euverard in in r esea r c h h int e r es ts ts includ e e in ves tigati o ns ns d ea ling ling w ith ith Dir ec tors tors since since 1964 1964 and and as as Vic e e Pr e sid e nt nt for for th e e both both r esea r c h h and and t eac hin g g in in food food e ngin eer in g. g. His His mitt ees. ees. He He has has b ee n n a a m e mb e r r o f f the the Board Board of of Ohio Ohio State State University. University. His His c urr e nt nt positi o n n involves involves tion's tion's affairs affairs serving serving on on m a ny ny of of its its import a nt nt co m l o r's r's and and master's master's degrees degrees in in the the same same su bj ec t t fr om om Mr. Mr. Belshaw Belshaw has has long long b ee n n active active in in th e e Associa c ultur a l l e ngin ee ring ring in in 1965 , , after after t a king king hi s s bach e t e rms rms as as th e e Association's Association's chief chief versity exec , , utiv Lan e s ing . . , , w h e r e e h e e r ece iv e d d his his Ph.D. Ph.D. in in agri Richmond, Richmond, Virginia Virginia who who gineering gineering co mpl e t e d d and and two two food food outstanding outstanding science science at at Michigan Michigan Stat e e U ni to to th e e Pr es id e nt, nt, Baker y y Machinery Machinery H e ldm Division an an is is associate associate , , AMF , , prof esso r r of of ag ri c ultur a l l e n succeeds succeeds Maynard Maynard R. R. Euverard, Euverard, Executive Executive Assistant Assistant F oo d d Engineering Engineering Divisi o n. n. Country Country Club , , Miami, Miami, Florida , , Jun e e 23-29, 23-29, 1970. 1970. H e e Includ e d d was was D e nni s s R. R. Heldman Heldman as as chairman chairman of of th e e sociation sociation at at th e e Annual Annual Conv e ntion ntion h e ld ld at at th e e Dora! Dora! gineering gineering as as c h a irm en en of of th e e five five ASAE ASAE Di v isi o ns. ns. dent dent of of th e e Bak e r y y Equipm e nt nt Manufacturers Manufacturers As n a m e d d th e e following following five five l ea d e r s s in in ag ri c ultural ultural e n S ea ttl e, e, ' i\Tas hington , , was was unanimousl y y elected elected pr es i 10 , , in in th e e Leamington Leamington Hotel, Hotel, Minneapolis, Minneapolis, i'V Iinn. , , Thomas Thomas E. E. Belshaw , , Pr es id e nt , , Belshaw Belshaw Bros. Bros. In c. , , at at th e ir ir a nnual nnual m ee ting ting banqu e t t Frid ay ay eve ning , , Jul y y BELSHAW BELSHAW ELECTED ELECTED BEMA BEMA PRESIDEN Th e e American American · T T Soci e t o y f f Ag1 : icultur a l l Engineers , , FOOD FOOD ENGINEl: : RIN ' G G DIVISION DIVISION HELDMAN HELDMAN TO TO CHAIR CHAIR ASAE ASAE ing ing Institut e, e, 1090 1090 Tusculum Tusculum Av e., e., Cinn ., ., Ohio Ohio 45226. 45226. B. B. Carson , , Chi e f , , Cinn . . Training Training Facilit y , , FDA FDA Train All All co rr es pond e nc e e co co should should Produ b c e e ts addressed addressed , , In c. , , Chicago t o o R o , , b Illinois e rt rt . . gan. gan. Dir 12 ecto - 16, 16, r-Edwin r-Edwin 1971 , , Milwaukee, Milwaukee, H. H. L eedy, eedy, Wisconsin. Wisconsin. Vice Vice Pr es id en t t E k d e nt nt Union Union Milk Milk St ee l l Pasteurization Pasteurization Products Products C o mp Controls Controls any , , Albion, Albion, and and T e Michi st s ( 2 ( s . ), ), April April as as foll ows: ows: Di1· ec to r -Harr y y D . . Gardn er, er, cinnati. cinnati. Vice Vice Pr es i of of th e e B oa rd rd of of Dir ec tor s s were were unanimously unanimously Food Food e l Microbiolog ec t e d d y, y, March March 22-April 22-April 1 , , 1971 , , Cin m a int a in e d d in in New New York York City. City. Two Two n ew ew members members 1971 , , Glen Glen Ell y n , , Illinois. Illinois. Tr easure r r and and Counsel Counsel w ith ith exec utiv e e offices offices b e in g g Curr e nt nt Conc e pts pts in in Food Food Prot ec tion , , Feb. Feb. 22-26, 22-26, t e rs rs continues continues to to serve serve as as th e e Association's Association's S ec r e t ary 1971 , , Cincinnati. Cincinnati. Corporation, Corporation, Y or k , , P e nns y lvani a. a. Ra y mond mond J . . Wal Milk Milk Pasteurization Pasteurization Control s s and and T es ts , , Feb. Feb. 8-12, 8-12, Fr a nk nk M. M. Ir v in g, g, Jr. , , Executive Executive Vi ce ce Pr esi d en t , , Alto Alto I , , J a n. n. 1971 , , Charl es ton , , S.C . . pan y, y, Ri c h a rd so n , , T exas. exas. S econd econd Vice Vice P1 ·esid e nt Laboratory Laboratory Analysis Analysis of of Milk Milk and and iV Iilk Iilk Product Pr es id e s s nt , , Stewart Stewart Engineering Engineering Eq & & uipm ent ent C om NEWS NEWS AN D D EVENTS EVENTS 301 301 302 NEWS AND EVEr TS zine in 1941. After serving in the Navy for four \ i\1. L. \i\Tilson of vol. 2, American Cheese V m·ieties. years, he became Associate Editor and then Editor H e also has contributed to chapters in several other of this publication in 1949. As the third editor in the books including the most recent edition of Stanclanl 82 year history of this periodical, his editorials have Methods for the Examination of Dairy Products,; be2 n an inspiration in the fields of livestock conserva tion and dau·y products marketing. He was the founding chairman, secretary, and president of the THOMPSON RECEIVES BORDEN AWARD ;. National Brucellosis Committee. H e keynoted the I Marvin P. Thompson, Biochemist in USDA's East formation meeting of the National Mastitis Council ern Regional Laboratory in Philadelphia, and Adjunct and has served effectively as a board member and Associate Professor, D airy Science, at Penn State, re on key committees. ceived the Bardon Award at the annual meetillg of In 1961 he was appointed by the President of the the American Dairy Science Association ( ADSA) . U. S. to the bipartisan National Agricultural Advisory Commission. As a part of his duties, he served with Thompson is recognized worldwide for his research the National Stabilization Committee on Dairy Prod on the proteins of milk and a foremost authority on ucts, the Strategic Food Reserve Committee, and the milk protein polymorphism. His work has opened USDA D epartmental Administration Committee. up areas of research that have brought a new measure Other accomplishments are too numerous to mention. of understanding of factors that affect the physical stability of milks, the mode of inheritance or protein Some of the honors which have been bestowed polymorphs, g ~ n e linkage, and the origin of v\Testern , upon Knox are : Honorary member of the American breeds of dairy cattle. His work has provided the Veterinary Medical Association, Distinguished Serv impetus for many researchers, worldwide, to engage ice Award of National Brucellosis Committee, Rotary in such studies, and he has enthusiastically encouraged International Service Citation, Michigan State Uni tllis independent and collaborative research. versity Distinguished Agricultural Alumnus Award, Honorary Future F a rm e r, National 4-H Alumni As a member of the ADSA Committee on Protein Award, Tri-State .Man of the Year, and numerous Nomenclature and :tviethodology, he worked per citations. sistently and effectively in developing a rational scheme for naming these new molecular species of milk proteins and others whose existence is surmised REINBOLD RECEIVES PFIZE,R but not yet proved. PAUL LEWIS AWARD Thompson is the author of 50 technical publica George W . Reinbold, D epartment of Food Tech tions. H e has been invited to give seminars to dail-y nology, Iowa State University, received the Pfizer - and food science groups throughout the United States. Paul Lewis Award at the annual meeting of the H e has presented his research at 11 annual meetings Am erican D airy Association. of the ADSA and has been an invited participant in Reinbold has made many contributions to the un protein symposia sponsored by the American Chemi derstanding of the intricate relationships of the var cal Society. ious steps in manufacturing procedures which were instrumental in the standardization of the technology of both domesti c·' and foreign varieties of cheese. A NATIONAL EDUCATIONAL CONFERENCE The merit of his work il1 the indush-y was evidenced ON GOOD MANUFACTURING by the avvard of the coveted Jade Ring of the Kraft P·RACTICES ANNOUNCED Company for his outstanding services. The Institute of Sanitation Management in co H e and his coworkers have made a number of sig operation with the U. S. Food and Drug Administra nificant research contributions concerning the tech tion, the Association of Food and Drug Officials of the United States and the University of Florida will nology and microbiology of Swiss and Cheddar i; cheese, technology and market evaluation of low fat sponsor and conduct a National Educational Con cheese varieties, ultra-low temperature preservation ference on GOOD MANUFACTURING PRACTICES of starter culhues, bacteriological evaluation of raw and How to Achieve Them, from September 13-18, milk quality, enumeration of special groups of micro 1970 at the Ft. Harrison Hotel in Clearwater, Florida. organisms in raw and pasteurized dairy products, The pmpose of tl1e conference is to discuss, in . . ~ . and in-depth studies of the enterococci and propioni length, the Good Manufach1ring Practices bacteria. ( GMP's ) of the Food and Drug Administration H e is the author of vol. 1 of the Pfizer Cheese how to achieve tl1em . An outstanding list of speak monographs, Italian Cheese Varieties, co-author with ers from government and private industry has been volved volved in in th e e initial initial · operation operation of of th e e Michigan Michigan Ani- Inc., Inc., P. P. 0. 0. Box Box 101, 101, Eugene, Eugene, Oregon Oregon 97401. 97401. th e e res e arch. arch. H e e did did Extension Extension work work an d d was was in formation formation and and a a catalogue catalogue please please write, write, Da.iry Da.iry Technology Technology author author of of some some 25 25 publi ca tion s s r e portiJ1g portiJ1g r es ult s s of of Single Single Service Service milk milk sample sample tubes. tubes. For For further further in· in· a nd nd dair y y cattl e e housing . . H e e was was co FOR FOR SALE SALE How e v e r , , h e e did did conduct conduct r esea rch rch in in milking milking in in th e e te ' ' ac hing hing area , , m a inl y y in in dair y y cattle cattle manag e Prof e ssor ssor Sn yder ' s s r es pon s ibilit y y h as as b een een l a r ge l y y Filing Filing deadline deadline 8 -31- 70. 70. 1970. 1970. City City Hall Hall Bldg., Bldg., 425 425 E . . State State St., St., Rockford, Rockford, Illinois Illinois 61104 . . l l .. .. Association . . Sn y d e r r pass e d d away away o n n Januar y y 20, 20, cens ing ing Law. Law. Inquire Inquire D. D. C. C. Fane, Fane, Ch i ef ef Exam ine r, r, 407 407 I I a t t th e e ammal ammal m ee tin g g of of th e e Ame ri ca n n Dair y y Scienc e e ards ards established established by by the the State State of of Illinois Illinois Laboratory Laboratory Li· Li· r ece ived ived th e e wide wide ADSA ADSA latitude latitude in in T e~c professional professional Award Award hing hing posthumousl judgments judgments within within y y the the st&nd· st&nd· courses courses in in Chemistry Chemistry and / or or Biochemistry. Biochemistry. W ill ill be be given given W. W. W. W. Sn y d e r , , a a r ece nt nt prof esso r r a t t Michigan Michigan State, State, with with major major in in Microbiology , , preferably preferably supplemented supplemented with with 1 RECEIVES RECEIVES TEACHING TEACHING AWARD AWARD largest largest City City in in Illinois Illinois (Pop. (Pop. 137,500). 137,500). Degree Degree required required MICROBIOLOGIST: MICROBIOLOGIST: MICHIGAN MICHIGAN $7,758-$9,942-Position $7,758-$9,942-Position STATE STATE SCIENTIST SCIENTIST in in the the second second port e r r of of th y e deadline deadline outh outh programs. programs. 8-31-70. 8-31-70. Bldg., Bldg., 425 425 E . . State State Street, Street, Rockford, Rockford, Illinois Illinois 61104. 61104. Filing Filing th e e Coop e rativ e e E x t ens i o n n S e rvic e e and and a a strong strong s up he 3 d . . Inquire Inquire D. D. C. C. Fane, Fane, Chief Chief Examiner, Examiner, 407 407 City City Hall Hall Florida. Florida. Le e e ha s s long long b een een an an activ e e advo ca t e e of of fessional fessional l a boratory boratory procedures procedures and and advise advise department department County County Artificial Artificial Br ee ding ding Asso c iati o n-th e e first first in in required required with with a a major major in in Chemistry. Chemistry. Will Will perform perform pro ; ( ( DHIA ), ), a nd nd h e lp e d d to to in co rpor a t e e th e e Orang e e the the second second larges t t City City in in Illinois Illinois (Pop. (Pop. 137,500). 137,500). Degree Degree County County Dair y y H e rd rd I m p p m I r o o r v e v m m e e n n t t PUBLIC PUBLIC Asso c iation iation HEALTH HEALTH CHEMIST: CHEMIST: $8,154-$10,442-Position $8,154-$10,442-Position in in s e arch arch U nit . . H e e was was a a c hart e r r m em b e r r o f f th e e Orang e e CLASSIFIED CLASSIFIED ADS ADS fost e ring ring th e e pr e s e nt nt Univ e rsity rsity of of Florida Florida Dair y y R e ciation ciation commit t ee ee on on Univ e r s it y y fa c iliti es es in in 1948 , , L ee ee se rv e d d on on th e e Florida Florida State State D a ir y m e n 's 's Asso L ee ee op e rations rations n ow ow e mplo y y mor e e th an an 4 00 00 p e ople. ople. , , dam es es wh e r e e 1500 1500 lactatmg lactatmg co ws ws ar e e hou se d. d. Th e e e e Insh·um e nts nts Corporation Corporation ______Insid e e B ack ack Cov e r r m~s~ m~s~ plm~t plm~t m o d e rn rn dair y y in in a ddition ddition to to th e e h ¥ 0 0 fam il y y cow. cow. Toda y, y, Mr. Mr. L ee ee owns owns Central Central Florida 's 's T e chnicon chnicon Industrial Industrial S ys t e ms-Division ms-Division T ec hnicon hnicon e d d th e ir ir c ar ee r r as as d a iry iry p eo pl e e in in 1925 1925 with with on e e Th e e Ha y n e s s Mfg. Mfg. Co. Co. ______II II Air Air Corps Corps in in ' No rld rld War War :tv lr. lr. and and I. I. Mrs. Mrs. L ee ee latm c h th e e University University of of Florida , , and and served served in in th e e U. U. S . . P e nnw a lt lt Corporation Corporation ______In s id e e Front Front Cov e r r Florida . . H e e grew grew up up in in C e nh·al nh·al Florida , , attended attended IAMFES , , In c . . ______I , , IV L ee ee , , 304 304 has long long has b ee n n in in th e e for e front front of of dair y ing ing in in dush -y. -y. Babson Babson Br os., os., Co . . ______Back Back Cover Cover e rship rship a nd nd d e dicat e d d service service to to th e e Fl o rida rida Dair y y In I I DE X X TO TO ADVERTISERS ADVERTISERS pr e sen t e d d to to L ee ee is is in in r ecog nition nition of of th e e yea rs rs of of l e ad Sci e n ce ce Asso c i a tion. tion. Th e e c e rtifi c at e e of of appr ec i a ti on on Sci e n ce ce at at th e e annual annual me e tin g g of of th e e Am e rican rican DaiJ: y y Dairy Dairy Industr y y b y y th e e Florida Florida D e partm e nt nt of of Dair y y Unde r graduate graduate T e aching aching Award. Award. tral tral Florid a, a, Orlando , , was was nam e D d ea n n of of th e e F l orida orida out out of of a a fa c ult y y of of 300 300 to to r e c e iv e e th e e first first Out s tandin g g G. G. L T. T. ee, ee, dair y y produc e r r and and distributor distributor in in ce n of of Alpha Alpha Z e t a . . Pr ofesso r r Snyder Snyder was was on e e o f f thr ee ee In In 1969 1969 h e e v vas vas r ecog ni ze d d AT AT by by ADSA ADSA th e e l ocal ocal MEETING MEETING c hapt e r r T. T. G. G. LEE LEE an RECEIVES RECEIVES d d impr oveme AWARD AWARD nt nt of of instruction. instruction. m a n n of of a a co mmitt ee ee on on s p ec ia l l t e aching aching inn ova tion s s Facult y y Committ ee ee on on Stud e nt nt AffaiJ·s , , and and Chair privat e e industr y . . Agricultural Agricultural Council Council Advisor, Advisor, member member of of M.S . U. U. on on e sp ec ts ts of of food food co nh·ol nh·ol h ave ave H b e e ee was was n n r ec a ruit dvi so e d d r r from from for for th e e M.S.U. M.S.U. Dair y y Club , , a n n from from an an authentic authentic bas e, e, while while a r outstanding outstanding e e a a p a rt rt of of th a uth e e t o o riti t a t l e s s e aching aching progrmn. progrmn. and and Drug Drug Officials Officials fri of of e nd th e e , , and and U. U. in in S. S. imp w ill ill o rt discuss discuss ant ant cmrunittee cmrunittee GMP ' s s assignments assignments which which and and Drug Drug Adminish·ation Adminish·ation - in in and and th e e th class class e e Asso r oom c iation iation , , as as of of an an Food Food academi c c advisor advisor a nd nd all all t y p es es of of b y y food food f o rm industri e r r stud es. es. e nts nts P e as as rsonn t o t a e ll l l y y from from co mmitt th e e Food Food e d d to to s tud e nt s s handl A s s e d d a a in in t eac a a h e practical practical r r and and co uns m a nn e lor lor e b r h e e y y h as as att e b ndants ndants ee d n esc from from rib e d d assembled assembled to to assure assure that that th e e subject subject m matt a l l Br e r r ee will will d e r s s b e e Coop e rativ e. e. 303 303 NEws NEws AN D D EvENTS EvENTS 304 i-•-••- ••-••-••-••-••-••- •-n-n-n-"-"_"_,_, _,_,_,,_,_,_,_,_,_,_,_,_,_,,_,_,,_,_,,_.,_,_,,_,_,_,,_1' I j Application for Member ¥hip i INTERNATIONAL ASSOCIATION OF MILK, FOOD & ENVIRONMENTAL j SANITARIANS, INC. i Box 437, Shelbyville, Indiana 46176 Name ______---_Date __ ------Please Print ,. Address ______0 Renewal I ______Zip Code ______0 New Business Affiliation ______0 Re-instatement Direct Member Annual Dues $10.00 0 Check 0 Cash Membership Through An Affiliate-$8.00 Plus Affiliate Dues (Membership Includes Subscription to Journal of Milk & Food Technology.) Please Print Recommended by Shelbyvi lie, Ind. Box 437 Subscription Order ! JOURNAL OF MILK & FOOD TECHNOLOGY ! , i (Monthly Publication) I i Name ------Date i I Please Print i ! Address ______------______-- 0 New i i ------0 Renewal i i Educational Institution & Public Libraries Individual Non-Member Subscription (Annually) $10.00 ! i (Annually) $8.00 0 Check 0 Cash Government Agencies, Commercial Organintions [ i I.A.M.F.E.S. & J.M.F.T. Ch of Add i i Box 437, Shelbyville, Ind. ange ress i i i .i. FROM ! Name ------Date ! i Please Print i i Address i i l l TO i Name i Please Print i j Address ------I.A.M.F.E.S & J.M.F.T. i Box 437, Shelbyville, Ind. Order for 3A Standards i Name ------~------Date i Please Print i i Address i ( ) Complete Set @ $5.00 = ______( ) Complete set bound (durable cover) @ $6.50 i ( ) Revised HTST Std.-without cover = $1.50 F.O.B. Shelbyville, Ind. I ( ) Revised HTST Std.-25 or more = $1.00 each F.O.B. Shelbyville, Ind. 1 3-A Accepted Practices For Milking Machines <: j 1-100 = 25c ea.; 100-1000 = 20c ea.; 1000 or more = 15c ea. i 5 Year Service on Standards as Published = $4.00 additional i Order for Reprints of Articles i i Amt. Title ------j Schedule of prices for reprints F.O.B. Shelbyville, Indiana i ' .-' ·_I 1 Page 2 Pages 3 & 4 Pages 6 & 8 Pages 12 Pages Cover 100 or less $16.25 $19.50 $27.30 $39.00 $65.00 $28.00 j Add'l 100's 2.00 2.50 4.00 5.50 9.00 4.50 1 +• -•M-••-••- •a - •• - •• - •• - •~ - •• - •• -- •• - •• - •• - ~~• - •,. - •• - •• - •• - •• - •• - •• - vu - •• - •• - • ft - tt - •~ -• • -•-••- •• - •• - •11 - lla - at - tt -• • -••-u•-• + ~ ~ 111 111 1 1 Tarrytown , , N e w w Y o rk rk 10591 10591 A A • Div i s i on on of of T ec h "'con "'con Instruments Instruments Corpo r ation ation _. _. . . T e c hni con con Industr i al al Syste ms ms ple a se se w r ite ite to to Dep ar t ment ment 110 : : - Tec h n ic o n ~ ~ S ystem s s can can help help you , , in st ru me n t. t. F o r r further further info r mation mation on on ho w w v id i ng ng a f a ree ree trai n ing ing cours e i e n n the the use use o f t f he he re a g en t t and and service service c - o n tr a cts , , and and by by pro automation automation eas y y by by supplying supplying comp l ete ete Techn i con con a l so so m a k es es you r r conv e rs i on on t o o J he he syst em . . of of t he he m onth l y y f ee ee to to future future purch a s e e o f f p oss i ble ble the the appli catio n n of of a a good good portion portion bas i s . . The The uniqu e e 4- m onth onth Trial Trial Lease Lease makes makes l ease , , or or " t r y y it it b efore efore you you buy buy it " " tria l l l ease ease t he he Somat i c c C e ll ll C ounter ounter available available on on a a sale , , ge t t a a new new uni t t into into y o ur ur laboratory laboratory by by m ak i ng ng T echn i co n n also also makes makes it it easier easier for for you you to to sampling sampling an an e v er yda y y rea l ity . . and and count i ng ng a a me m ory , , and and routine routine quarter quarter whic h h makes makes ma nual nual preparation , , scree n ing , , matic matic op e ration ration in c l udes udes samp l e e processing , , tests tests can can be be r un un automa t ically . . The The auto ing, ing, and and b o th th t h e e s cree n ing ing and and conf i -rmato ry ry 30 30 samples samples p er er h o ur ur for for confirmatory confirmatory co u nt screen i ng ng r ate ate of of 60 60 samples samples per per hour . . It It doe s s on on a a continuous , u , n atte n ded ded basis , , at at a a performs performs a n n accur ate ate count count on on milk milk samples samples marke t, t, t he he Te c hn icon icon Somatic Somatic Cell Cell Counte r r The . . first first fully fully au t o matic matic system system on on the the pe r sonnel. sonnel. adding adding any any new new l aboratory aboratory space space or or many many samples samples a s s are are done done manual l y y wi tho u t t laboratory laboratory ca n n d o o from from three three to to five five times times as as . . Somat i c c Cell Cell C o un te r r from from Technicon Technicon your your these these regulation s s prese n t. t. With With the the new new ples , , which which is is t he he immediate immediate problem problem that that know know how how we we c an an h e l p p you you test test more more sa m somatic somatic cells . . B ut ut w e e do do want want to to let let you you the the new new regulation s s now now in in effect effect conce rn in g g We We probabl y y don ' h t ave ave to to tell tell you you abo ut ut for for abnormal abnormal mi l k k Faster Faster and and mo r e e r eliable eliable tes t ing ing Ce Ce Counte r r Somatic Somatic New New Tech nico n · · The The Surge Route Service , .. I , what's in it for you? As a regular stop on your Surge Dealer's service Surge means more than a milking machine. It also route, you have access to a complete line of dairy means periodic service checks of your milking syt equipment and sanitation products. He is a sanita tem, answers to everyday dairy problems and help tion specialist and also has information on all that's if you're planning to modernize or expand . It's all new in dairying. Your Surge Dealer combines both part of the total service job that we at Surge offer technical know-how and practical experience . dairymen. .. SURGE ... the accent is on YOU l,.suRG ii, .-. BABSON BROS. CO ., OAK BROOK, ILLINOIS BABSON BROS. CO., (Canada) LTD., PORT CREDIT, ONTARIO