iSSN;0273-2866 Febmary 1986 Box 701 Vol 6, No. 2 Ames, Iowa 50010 Pages 45-92 $6.00

APubllGatlonofth»lni»nmtlon»IAaaiMdtftlonotmk,FoodmtdEmlroimmntalS»nllarlaM,lnc. The Antibiotics Issue Is Crystal Clear

There's t)nly one FDA- That's why dairytnen approved antibiotie test. across the country count The 2'/: hour B. sieoro- on it Tor low-cost, trou¬ thennopliilus dise assav. ble-tree screening. And there's only one last, And nt)w. with a refor¬ reliable way to prediet it. mulated reagent system. The 6-niinute Sf’OT TFST SPOT TEST results are clearer than ever. I'he SPO r THST sereens an average of 50.()()() milk Your choice is Just as clear. tankers eaeh month — When you need to spot with disc correlation antibiotics fast, run The unmatched by any SPOT TEST. And get quick test. results in 6 minutes.

ANGENICS 100 Inman Street Cambridge. .VIA 02130 bl7 8 76 - 6468

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DAIRY AND FOOD SANITATION/FEBRVARY 1986 45 lAMFES Sustaining Members

ANa-Laval, Inc. Eastern Crown, Inc. Nasco International Agri-Group P.O. Box 216 901 Janesville Ave. 11100 North Congress Avenue Vernon, N.Y. 13476 Fort Atkinson, Wisconsin 53538 Kansas City, MO 64153 FRM Chem, Inc. National Mastitis Council Alpha Chemical Services, Inc. P.O. Box 207 1840 Wilson Blvd. P.O. Box 431 Washington, MO 63090 Arlington, VA 22201 Stoughton, MA 02072 National Milk Producers Federation Anderson Chemical Co. GAF 1840 Wilson Blvd. Box 1041 1361 Alps Road Arlington, VA 22201 Litchfield, MN 55355 Wayne, NJ 07470 National Sanitation Foundation Angenlca, Inc. Gerber Products Co. P.O. Box 1468 100 Inman St. 445 State St. Ann Arbor, Ml 48106 Cambridge, MA 02139 Fremont, Ml 49412 Norton Co. Assodatad Milk Producers, Inc. Gist-Brocades USA P.O. Box 241068 P.O. Box 350 830 N. Meacham Rd. Akron, Ohio 44309 Schaumburg, IL 60195 Charlotte, NC 28224 Oxold USA, Inc. Babaon Bros. Co. H. B. Fuller Co. 9017 Red Branch Rd. 2100 S. York Road Monarch Chemicals Div. Columbia, MD 21045 Oak Brook, Illinois 60521 3900 Jackson St. NE Minneapolis, MN 55421 Penicillin Assays, Inc. Borden, Inc. 36 Franklin St. Dairy & Sen/ices Div. IBA Inc. Malden, MA 02148 16855 Northchase 27 Providence Rd. Houston, TX 77060 Millbury, MA 01527 The Plllsbury Company 311 Second St., S.E. CLN Industries, Inc. Kendall Co. Minneapolis, MN 55414 700 Billings, Suite F One Federal St. Seiberling Associates, Inc. Denver, CO 80011 Boston, MA 02101 11415 Main St. Dairymen, Inc. Klenzade Division Roscoe, IL 61073 10140 Linn Station Road Economics Laboratory, Inc. SmIthKIIne Animal Health Products Louisville, KY 40223 3050 Metro Drive Suite 208 P.O. Box 2650 Darigold Bloomington, MN 55420 West Chester, PA 19380 635 Elliott Ave. W. 3M/Medlcal-Surgical Div. Maryland & Virginia Milk Producers Seattle, WA 98109 225-5S-01 Assn., Inc. 3M Center Deen Foods P.O. Box 9154 Rosslyn Station St. Paul, MN 55144-1000 1126 Kilbum Ave. Arlington, Virginia 22209 Rockford, IL 61101 Mid America Dairymen, Inc. Universal Milking Machine Div. Universal Coops, Inc. DHco Laboratories P.O. Box 1837 SSS 800 W. Tampa Dairy Equipment Dept. P.O. Box 1058-A Springfield, MO 65805 P.O. Box 460 Detroit, Ml 48232 Minneapolis, MN 55440 Diversey/Wyandotte Nalge Co. P.O. Box 365 Walker Stainless Equipment Co. 1532 Biddle Ave. Rochester, NY 14602 601 State St. Wyandotte, Ml 48192 New Usbon, Wl 53950

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46 dairy and food SANITATION/FEBRVARY 1986 lAMFES Dairy and Food Sanitation OFFICERS AND EXECUTIVE BOARD

CONTENTS Vol. 6 No. 2 February, 1986 President, SIDNEY BARNARD, 9 Borland Lab, Pennsylvania State University, Univer¬ sity Park, PA 16802. MEMBERSHIP APPLICATION FORM .45 President-Elect, ROY GINN, Dairy Quaiity Control Inst., 2353 No. Rice St., Room 110, St. Paul, MN 55113. ARTICLES Vice-President, LEON TOWNSEND, Milk Control Branch, Bureau for Health Ser¬ • Antibiotics in My Milk?!.48 vices, 275 East Main St., Frankfort, KY William W. Coleman 40601. Secretary, ROBERT GRAVANI, 8A Stock¬ ing Hall, Cornell University, Ithaca, NY • “Grasshopper” Food Protection 14853. Activities.51 Past-President, ARCHIE C. HOLLIDAY, VA Dept, of Ag., 1100 Bank St., Room Charles W. Henry 511, Richmond, VA 23219. Affiliate Council Chrpn., HELENE ANNUAL MEETING REGISTRATION FORMS.54 UHLMAN, 1532 W. 4th Place, Hobart, IN 46342. NEWS AND EVENTS .56 • Calcium Lowers High Blood Pressure • DairyCHAMP Herd Health Program

KATHY MOORE HATHAWAY, Editor and • Fast Food Nutrition Executive Manager, Box 701, Ames, Iowa 50010 lAMFES SECRETARY CANDIDATES .60 SUZANNE TRCKA, Associate Editor, Box 701, Ames, Iowa 50010 HENRY ATHERTON, Technical Editor, NEW PRODUCT NEWS .61 University of Vermont, Carrigan Hall, Bur¬ lington, VT 05405. FOOD SCIENCE FACTS.63

EDrrORIAL BOARD • The pH of Foods

K. ANDERSON.Ames, lA H. V. ATHERTON.Burlington. VT FOOD AND ENVIRONMENTAL HAZARDS K. J. BAKER.RockviHe. MD TO HEALTH .65 S. BARNARD .University Park, PA H. BENGSCH .Springfield, MO F. BODYFELT. Corvallis, OR DAIRY QUALITY .68 J. BRUHN .Davis, CA J. BURKETT .Sioux City, lA • Control and Evaluation of a Quality J. CHAMBERS .West Lafayette, IN W. CLARK.Chicago, IL Management System - Part IV W. W. COLEMAN. St. Paul. MN O. D. COOK.Rockville, MD R. DICKIE.Madison, Wl NEW MEMBERS.71 F. FELDSTEIN . Culpeper, VA R. FUQUA.Mt. Juliet, TN J. GERBERICH.Eau Claire. Wl lAMFES AFFILIATE OFFICERS.73 P. HARTMAN .Ames, lA C. HINZ. Le Roy, NY C. JELLINOS.ainton, lA BUSINESS EXCHANGE.75 D. JOLLEY .Bradenton, FL W. LAGRANGE.Ames, lA J. LITTLEFIELD.Austin. TX JFP ABSTRACTS.77 J. MIRANDA . Los Angeles, CA D. NEWSLOW.Orlando, FL D. PEPER.Skxjx City, lA READER SERVICE PAGE .81 M. PULLEN. St Paul. MN J. REEDER.Arlington, VA D. ROaiNS .Springfield. MO 3-A HOLDERS LIST .83 R. SANDERS .Washington, DC P. C. VASAVADA.River Falls, Wl E. O. WRIGHT.Bella Vista. AR CALENDAR.92

DAIRY AND FOOD SANlTATlON/FEm.VARY 1986 47 Dmry and Food Sanitation, Vol. 6, No. 2, Pages 48-50 (February 1986) Copyrighto, lAMFES, P.O. Box 706, Ames, lA 50010

Antibiotics In 9Iy 9Ii]k?S

William W. Coieman, Director are some important points to review troduction of premium payments tied and consider to be sure the answer to low cell counts, the use of antibio¬ Dairy and Livestock Division to this question can be a definite tics is not likely to diminish. Milk Minnesota Department Agriculture “no”. producers have to realize that the re¬ 90 West Plato Blvd. St. Paid, MN 55107 sponsibility for an antibiotic free milk supply belongs to them. It is a THE “CHAIN OF CUSTODY” problem that only prevention can cure.

INTRODUCTION This is a legal term which can be Whether making an official farm interpreted to mean being able to inspection or just a routine farm call, document who did what with or to a few extra minutes should be taken The title of this article is usually a sample of milk where, when and to check on the producers cow treat¬ the surprised response received when with what result. There are well es¬ ment procedures. Are treated cows a producer is informed that an anti¬ tablished routines set up to accom¬ properly marked and records main¬ biotic residue has been detected in plish this for bulk haulers, plant per¬ tained? Are dry cows treated and if their milk. For the consumer who un¬ sonnel and laboratory technicians. so are they separated and/or knowingly drinks antibiotic adulter¬ Woven into these routines however, adequately marked? Is hired help or ated milk and is allergic to penicillin are areas where a “glitch” could part-time labor being used to milk or other beta lactam compounds, the occur and this was all it took in Min¬ the cows, especially over the reaction may be quite different. To nesota to break the chain and enable weekends? Do these individuals these people it could become a mat¬ adulterated milk to slip through. A know how to identify treated ani¬ ter of life or death. The problem, review of past data from Minnesota mals? Of the cases of antibiotic anaphylaxis or anaphylactic shock indicates that, on an average, antibio¬ adulterated milk prosecuted in Min¬ which can be as slight as watery eyes tics are detected in less than 0.2% of nesota the most common explanation or develop into severe swelling and all producer samples. This translates to the judge has been “this happened lead to shock. Reaction time is as lit¬ to 99.8% of the time being spent because someone else was doing the tle as S minutes and can require rapid reading negative results. How easy it milking”. medical assistance. National figures can become to overlook that one mis¬ Veterinarians are usually careful indicate that 4-15 people in every sing sample and assume it was nega¬ about documenting the treatment of 100,000 have this type of allergy. tive like the rest! The chain of cus¬ animals but communication from the Most of these people are aware of tody needs to be established and vet to the dairyman may not be as their problem and wear or carry some maintained at three main levels; the clear as it should be. If this seems type of warning identification with producer, the bulk hauler and the re¬ to be a problem contact the vet and them at all times. Few such individu¬ ceiving/testing facility and personnel. make them aware because they too als would, or for that matter should are very interested in preventing the ever have any reason to associate sale of adulterated milk. It is impor¬ drinking a glass of milk with THE PRODUCER tant that their recommendations are anaphylaxis. There is no legitimate carefully followed by the producer. reason for antibiotic adulterated milk Most plants and marketing organi¬ to get into today’s marketplace but The use of antibiotics for the treat¬ zations do have a program to test a recently in Minnesota it did. This ment of diseases in dairy cattle is es¬ producers tank of milk if antibiotic time around, thanks to a successful sential to herd health, milk produc¬ adulteration is suspected. These pro¬ recall, no one became ill. Could this tion and milk quality. With the grams will usually offer to pay some incident occur again somewhere else, somatic cell count limits dropping to portion of the total value of any in your state or in your plant? There one million in 1986 and with the in¬ adulterated milk provided it is re-

48 DAIRY AND FOOD SANITATIONIFEBRVARY 1986 ported before being picked up. Unre¬ in good condition to the receiving cial antibiotic screening tests, they ported adulterated milk will usually plant or laboratory. Marking only the too should be licensed samplers and mean a reduction in the milk check cap of a sample container can lead understand the importance of obtain¬ reflecting the value of the milk lost to another break in the chain of cus¬ ing samples which accurately repre¬ to adulteration. This type of penalty tody. Removing the cap from such a sent the milk on that tanker. Ade¬ program is helpful in preventing the sample renders the contents of the quate sample storage space at the sale of adulterated milk but alone is unmarked container unidentifiable. plant or lab is important to prevent not the answer. Many organizations Another hauler practice which can having to dispose of samples too are now making the new rapid on- lead to the loss of sample identity is quickly in order to make room for farm screening tests available to their premarking the sample containers be¬ new ones. It helps to have a separate patrons and are educating them in the fore beginning the route. All infor¬ cooler or fieezer to hold samples importance of their use. One organi¬ mation should be recorded on each which may need to be rechecked zation is even supplying a test kit to container at the farm where the sam¬ based on original screening test re¬ any producer who is detected as hav¬ ple is taken. The use of individual sults. No producer samples should be ing milk adulterated with antibiotics producer coded labels or containers destroyed until all storage tanks con¬ and the cost of this kit becomes part which can be stored at each farm is taining that milk have also been de¬ of their penalty program. They feel an effective way to deal with this termined fiee of antibiotics. Again, it has helped reduce second viola¬ problem. Samples have to be trans¬ any confirmatory tests should be per¬ tions. ported under proper conditions and formed on the original sample, not The State of Minnesota also has a delivered to the receiving station in on one of the so called duplicates. new law which places a producer good condition. The chain of custody When any positive test result is who sells adulterated milk on proba¬ can again be broken if the samples found it should signal to proceed tion for one year and subjects them are received in a condition declared with caution. If for some reason the to a civil penalty. It also requires that unfit for testing by the plant or labo¬ original result cannot be confirmed all testing facilities report to the state ratory. all possible sources have to be any producers detected as selling Bulk haulers are frequently asked checked. The original screening test adulterated milk. The State Depart¬ to take samples from their tank truck cannot just be assumed wrong. These ment of Agriculture will then notify prior to unloading to be used for new rapid tests are proving to be the producer of pending legal action. screening the load for antibiotics. quite accurate at detecting even low These drivers should be aware that levels of antibiotic adulteration. The antibiotics, when present in milk, laboratory has to be certain, that THE BULK HAULER will be associated with the skim por¬ when a clearly positive test will not tion not the fat. If this tank is not confirm, that the volume of milk rep¬ Once the milk is pumped into the properly mixed these samples will resented by that sample is truly free tank truck it now transfers what was not accurately represent the producers of antibiotic adulteration. previously just a producer problem milk contained in that load. Haulers Laboratory technicians should be on to the plant or receiving station. are often instructed to take more than sure that good test sampling tech¬ At this point the sample representing one sample from a load. These are niques are followed and there is no each producers tank of milk becomes not split samples and may not even chance for samples to get mixed up very important. This is the first and be duplicate samples depending on on the lab bench. Sample records can possibly the most important link in how they are taken. They are really also be a problem when 99.8% of all establishing the chain of custody. individual samples of the same tank samples will probably be negative. Any testing done or action taken of milk and should be treated that This can trigger the use of ditto from this point on is going to eventu¬ way. This becomes very important marks and other similar markings to ally come back to this individual pro¬ when loads are being screened for record test results. One positive re¬ ducer sample. While reconunended antibiotic adulteration. Screening on sult can easily get lost in a long list sampling procedures are rather spe¬ one sample and confirming on of dashes, slashes and ditto marks. cific there is always room for some another could again constitute a The technician should double check error when people are involved. break in the chain of custody and and be sure that positive test results These errors could lead to an adulter¬ lead to inaccurate confirmatory test are assigned to the correct sample in ated sample being missed and/or results. the laboratory records as well as in going undetected. Haulers must be the confirmatory test procedures. The purpose of a rapid screening able to verify that the sample taken THE RECEIVING AND accurately represents the milk con¬ TESTING FACILITIES program is to have results as quickly tained in that producer’s bulk tank on as possible on all milk received. the day of pickup. For this to be pos¬ Holding weekend samples over for sible the sample must be properly When receiving personnel are tak¬ the lab to run on Monday can easily taken, labeled, stored, and delivered ing load samples to be used for offi¬ result in a missed lot of adulterated

DAIRY AND FOOD SANITATION/FEBRVARY 1986 49 kers of milk before they were un¬ milk which could be on its way to CONCLUSION the marketplace before test results are loaded. Not only have these tests obtained. Weekend personnel should Antibiotic adulteration of milk is been developed but some offer addi¬ be trained to run the screening tests one public health threat that should tional capabilities. It is now possible and contact the laboratory personnel no longer exist. The technology, test¬ with some tests to specifically deter¬ if a problem is detected so results ing methods and sampling procedures mine the antibiotic involved in the can be confirmed as quickly as possi¬ exist to detect a wide variety of anti¬ adulteration. This can be very helpful ble. biotic compounds which could be in tracing the source back to the farm Just because all loads going into a finding their way into the raw milk and determining exactly what hap¬ storage tank indicate no detectable supply. For people who suffer from pened and how to prevent a reoccur- antibiotics is no guarantee that the anaphylaxis the amount of antibiotic ance. These tests are a rapid, selec¬ tank is safe to use. Storage tanks present in a glass of milk is not as tive and accurate means of detecting should all be checked before being significant as its presence. Once an antibiotics in milk but when misuse reloaded or used for the manufactur¬ allergic reaction is triggered, higher and poor sampling are involved the ing of any products. All finished levels of antibiotics will not make it risk of adulteration still remains. Pro¬ products should also be sampled and any worse. The fact of its presence ducers, bulk haulers, and plants all tested prior to their release into the is what is critical and therefore prop¬ have to do their part. That important distribution channels. A plant pro¬ er detection becomes essential. Dilu¬ “chain of custody” has to be main¬ cessing and selling fluid products tion may not be the solution for a tained. All milk must be accurately should not totally rely on an outside person who suffers from anaphylaxis. sampled and tested so there is no source for antibiotic test results. The dairy industry has stated for chance of any antibiotic adulterated They need to know as soon as possi¬ years that all they needed to solve milk finding its way into the human ble the products they are offering for this adulteration problem was a rapid food chain. The ball has been passed sale are free of adulteration. test for the detection of antibiotics. to our court. Now is not the time to Some procedure which would enable fumble away the chance to eliminate a receiving station to check the tan¬ another risk to public health.

Please circle No. 127 on your Reader Service Page

The Food Processors Institute presents “ON THE LINE” a SO-minute, dramatic treatment of good sanitation practices, available In 16mm film or video format. “On the Line” will be available in early October, 1985. For additional information, contact: - The Food Processors Institute - 1401 New York Ave., N.W., Suite 400 / Washington, D.C. 20005 / 202/393-0890

50 dairy and food SANrrATIONfFEBRUARY 1986 Dairy and Food Sanitation, Vol. 6, No. 2, Pages 51-52 (February 1986) Copyrigh(«. lAMFES, P.O. Box 706, Ames, lA 50010

“Grasshopper” Food Protection Activities

Charles W. Henry, R.S., M.P.H. Howard Johnson's South Midway 33 Main Street Bedford. PA 15522 not had a significant impact on the reported contributing (Formerly Chi^ of the Foodservice Facilities Unit for the Pennsylvania factors in foodbome disease outbreaks. Department of Environmental Resources and an FDA Certified Foodser¬ Although these courses (manager certification) typically vice Sanitation Survey Officer) emphasize foodbome illness concerns, subsequent inspec¬ tions probably do not reinforce what he has learned.” “Grasshopper” food protection activities have not been The traditional aspects of the inspections have not been demonstrated by FDA or any other regulatory agency as the main problem, but rather the fact the inspections have being effective change agents; yet they continue to be historically not been carried out in a satisfactory manner promoted and be in evidence at the national, state, and - lack uniformity, not technically or legally correct, not local level. Health authorities seemingly hop from one complete and thorough, etc. This incidentally is another new concept to another without ever fully demonstrating part of the answer to Mr. Guzewich’s question, “Why their value or the extent to which they are cost-effective. have our traditional regulatory programs not resulted in Like a grasshopper, such programs end up where they a change of the predominances of these factors?” (Those started-ground 0! There is no differentiation between ac¬ that have been shown to be the major contributing causes tivity and accomplishment. of foodbome disease outbreaks.) After the 1971 National Conference on Food Protec¬ Thus, although some of the newer food protection tion, the “in thing” among many health authorities was “toys,” such as HACCP, being espoused by FDA and to hop from whatever they were doing to manager certifi¬ others have a place in decreasing foodbome outbreaks, cation, industry self-inspection, or other noteworthy re¬ they will be of little or no value unless part of an overall commendations of the conference. Without, however, sound inspection-enforcement program. The importance having fully achieved these intended objectives on a sig¬ of the latter was stressed at the 1971 National Food Pro¬ nificant national basis, the public health merchants are tection Conference. The following was stated: seeking new acclaim via the FDA multi-unit chain evalu¬ “Over the years, many regulatory agencies have es¬ ations, national food protection certification examination, poused the philosophy that “education” is a more effec¬ and HACCP. In fairness to all health departments, it tive tool in securing compliance with foodservice sanita¬ must be acknowledged that some are no longer program tion laws than is strict enforcement. One need only ob¬ hopping but rather are content with their present state of serve the flagrant violations of many food protection re¬ affairs. quirements, such as holding potentially hazardous food One of the major reasons why “grasshopper” food pro¬ at unsafe temperatures, to be convinced that this approach tection activities have not and will not effectively change has not always woilced effectively. However, it can be sanitation levels is the lack of any foundation to support effective if combined with a firm, equitable enforcement them. The needed foundation is detailed in the “FDA program. (Italics by writer.)” Procedure for Evaluating Retail Food Protection Pro¬ A football team that can’t run the razzle-dazzle play grams.” because there is no conunand of the fimdamentals will One of the reconunended basic building blocks is a not improve the situation by devising more complex or sound inspection-enforcement program. Without it, none sophisticated plays. This, however, is what has been hap¬ of the food protection “toys” previously mentioned will pening in the field of public health. New programs are be cost-effective or produce consistent, positive results. developed with no command of the fundamentals to carry FDA has, however, failed in its national public health them out or sustain them once established, (^ite a few leadership role to have the states carry out this important health departments are quick to wave their red flags con¬ activity in a satisfactory manner. This fact was indirectly cerning such activities, but after awhile both their arms underscored in “HACCP A Critical Approach” by John and flags become tired from no accomplishment. Many J. Guzewich when he stated the following: regulatory agencies also seemingly want to throw the “...eighteen years of national foodbome disease data “bomb” and achieve their food protection goals in one have shown that traditional inspection approaches have big play.

DAIRY AND FOOD SANITA'nON/FEBRVARY 1986 51 Year after year, however, FDA continues to carry out sophisticated inspection (HACCP) be accomplished their traditional state food program evaluations that tell whenever the more simpler aspects of such an activity all concerned parties what they already know - nothing have not been achieved? Even the floors, walls, ceiling, really has been accomplished in significantly raising the and equipment aspects of inspections have not been prop¬ sanitation levels and protecting the public’s health. Essen¬ erly done in a uniform manner either onsite or via plan tially the same underlying reasons for this situation still reviews. At the 1977 National Conference on Food Pro¬ exist. This was underscored by a review of all the latest tection in Foodservice, the following was stated: FDA state food program evaluations that could be ob¬ “Regulatory agencies must give greater attention to en¬ tained under the Freedom of Information Act. Seventy- suring that the environment of the foodservice establish¬ three percent of the reports had recommendations for im¬ ment is conducive to effective pest control. Specific areas proving field inspections. Many of the suggestions, inci¬ that particularly need improvement are design, construc¬ dentally, were essentially the same as those made by the tion, and installation of equipment; structural soundness writer as a survey officer in the early 60’s. of foodservice establishments; plan review and follow up; A different approach is obviously needed by FDA and and sanitation and housekeeping.” the states to effect a positive change in the quality of Perhaps by the year 2000 this recycling of public local and state inspections and related activities. Such ac¬ health problems and solutions will come to a space age tion was also indicated by Dr. Frank L. Bryan in his end. There is no need for additional national food protec¬ paper, “Procedures for Lxx^al Health Agencies to Institute tion conferences or federal or state food program evalua¬ a Hazard Analysis Critical Control Point Program for tions. Ample, justifiable work remains for all parties to Food Safety Assurance in Foodservice Operations.” The do from the previous ones. Grasshopper food protection following was stated: activities in any form, however, are not productive and “The HACCP approach is assuredly a means to get never will be! Although there will always be some new off the inspection “treadmill” that many food protection public health concerns, the major existing problems that activities seem to be on.” have been defined must be addressed to have significant Lastly, the time lag between identifying food program progress. The practice of hopping from one new problem deficiencies and initiation of the recommended corrective to another at the expense of doing nothing about older action via such evaluations and food protection confer¬ existing ones must cease. The writer fully recognizes that ences must be drastically reduced. It is interesting to a person can justify any public health program or position note, for example, that in the 1971 Proceedings of the regardless of its value. A true professional, however, will National Food Protection Conference the following was not do this. stated: In conclusion, the present state of affairs perhaps can “While 27 states and 150 communities have adopted be best summed up by the following statement: this code (1%2 Foodservice Sanitation Manual), state and “The best minds from all over gather together on a local programs continue to give inadequate attention to local, state, and national level and after much delibera¬ the most important aspect of foodservice sanitation pro¬ tion and debate reach their conclusions, yet the work re¬ grams: operating practices. A review of inspection reports mains in defeat and uncertainty.” reveal that few, if any, of the unsafe handling practices NOTE: For those who may be tempted to load up their cited above are reported as deficiencies. Re-evaluation of “retort cannon” with an extra charge of powder, before current inspection techniques and procedures, with re-di- you fire remember: There is a big difference between ac¬ rection to assure that adequate attention is being given tivity and accomplishment. to operating practices, is urgently needed if mishandling of foods is to be eliminated.” REFERENCES

The question must be asked, therefore, why has it 1. John J. Guzewich, “HACCP A Critical Approach,” Environment taken 14 years for federal and state officials to begin to News Digest, Vol. LI, No. 5, pp. 4-7, November-December implement this important recommendation in the form of 1984. HACCP? Is it because the creation of a new food protec¬ 2. Proceedings of the 1971 National Conference on Food Protection, U.S. Department of Health, Education, and Welfare, Washington, tion “toy” is needed to justify regulatory agency exis¬ 1972. tence, divert attention away from the fact other food pro¬ 3. Frank L. Bryan, “Procedures for Local Health Agencies to tection activities have accomplished little or nothing, or Institute A Hazard Analysis Critical Control Point Program For to give some semblance of credibility to those charged Food Safety Assurance in Foodservice Operation,” Journal of with protecting the public’s health? Environmental Health, Vol. 47 (5), pp. 241-245 March/April 1985. Another equally valid question that should be pondered 4. Food Protection in Foodservice, National Institute for Foodservice by food program administrators is how can a more Industry, Chicago, 1978.

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Please circle No. 154 on your Reader Service Page Meeting Registration Form 1986 lAMFES Annual Meeting August 3-7, 1986

COMPANION

EMPLOYER

ADDRESS PHONE #-

STATE/PROVINCE -COUNTRY.

Please check where applicable Affiliate Delegate_ Speaker_ Certificates of Attendance will Affiliate Member_ 30 year member_ be available this year. Contact lAMFES Member_ 50 year member_ Registration Desk, Wednesday Past President_ Non Member- August 6, 1986. Executive Board_ Student- Exhibitor_ Honorary Member- ADVANCE REGISTRATION (note, all prices at the door are at least 20% higher) Advance register before July 1 and SAVE. Refundable if canceled prior to June 30, 1986.

Companion(s) Member Each Student Non Member Registration _$30 _$10 _Free _$40 Early Bird Reception* _Free _Free _Free _Free Zoo and Pig Roast _$19 _$19** _$19 _$19 Banquet and Reception ^20 _$20 _$20 _$20 'National Mastitis Council _Free _Free _Free _Free ^Indicate attendance **Children 16 and under $5 each. No.

SPECIAL EVENTS choose the special events you wish to attend and include with your registration

An information booth will be available to assist you Monday, August 4 in your recreational plannings of Minneapolis sites. 9:30 a.m. to 2:30 p.m. Guided tour of Ard Godfrey House, Lady of Lourdes Church, shopping and browsing at redeveloped riverfront area. Lunch • 5 — 9:30 a.m. to 3:30 p.m. Tuesday, August own expense. Cost $11/person. (Min. of 30 people) Comprehensive tour of the Twin Cities inciuding such attractions as Guthrie Theater, St. Paui’s Cathedral, St. Anthony Falls, Land¬ Tuesday, August 5 — 9:00 a.m. to 4:00 p.m. mark Center, Minneapolis lakes and much more. Also included is Spend a fun-filled day at Valley Fair, an outdoor entertainment lunch at Forepaughs, a haunted Victorian Mansion. center featuring carnival rides, games, exhibits, etc. Included In Cost (including lunch) $26/person. (Min. of 30 people) price is admission, transportation, lunch. Day Tours Hostess/GukJe and an adult escort. (No one under 10 unless accompanied by Wednesday, August 6 — 9:30 a.m. to 2:30 p.m. an adult) Cost $20/person (Min. of 30 people) Minitxjs service to Southdale Shopping Center. Transportation provided free.

MAIL TODAY TO: Ard Godfrey House _at $11 Dr. David Smith Tour of Twin Cities _at $26 Registration Chairman U.S. Funds only Valley Fair _at $20 %MSA Make check or Shopping _ PO Box 13694 money order payable to; Registration Total from above_ Roseville, MN 55113 lAMFES 1986 Meeting Fund Grand Total $ .

DAIRY AND FOOD SANITATIONIFESStMNSN 1986 Hotel Reservation Form 1986 lAMFES Annual Meeting August 3-7,1986

We in Minnesota extend a warm invitation to you to attend the 73rd Annual Meeting of lAMFES, August 3-7, 1986 at the Radisson Hotel South, Minneapolis, Minnesota. Besides the stimulation of the educational portion of the program, there will be many other things to do including a trip to the Minnesota Zoo followed by a pig roast.

MAIL THIS FORM DIRECTLY TO THE RADISSON SOUTH 7800 Normandale Blvd. Minneapolis, MN 55435

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Accomodations will only be confirmed with a check for the first night’s deposit. Or use your credit card to guarantee your resen/ation. You will be charged for the first night if reservations are not canceled prior to 6 pm.

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RESERVE ROOMS PRIOR TO JULY 1, 1986 to ASSURE SPACE

ROOM RATES $63 plus tax (9%) up to four persons in a room

QUESTIONS? Call the Radisson South at 800-228-9822 Telex # 484314

DAIRY AND FOOD SANITATIONIFEBRMARY 1986 55 study Reveals Calcium State of Texas. The Board of Health ruled that raw milk could no Lowers High Blood Pressure longer be purchased in retail food stores within Texas. This issue was addressed by the Board in the Calcium lowers blood pressure in people with mild adoption process for the Department’s “Rules on to moderate high blood pressure, according to a Retail Food Store Sanitation.” These rules became double-blind study published in the December 1985 effective December 1, 1985. issue of Annals of Internal Medicine. In summary, after the effective date of December As principal researcher, David A. McCarron, 1, 1985 the only legal source of raw milk for direct M.D., Oregon Health Sciences University, reported consumption within the State of Texas will be on the that extra calcium lowered blood pressure to a level premises of producer dairies which comply with more determined clinically significant in 44 percent of stringent Grade A Raw Milk for Retail Standards. patients with high blood pressure or hypertension. This raw milk must meet the following criteria: Some of these subjects required drug therapy to • Standard Plate Count - 20,000/ml lower their blood pressures prior to trying calcium. • Direct Microscopic Somatic Cell Count - Nineteen percent who began the study with normal 1,000,000/ml blood pressure also showed marked decreases. • Coliform - 10/ml Calcium effectively lowered blood pressure with no • Antibiotics - Negative adverse effects to the patients, the study revealed. • Tuberculosis-free - Annual blood test Each person received 1,000 milligrams of calcium per • Brucellosis-free - Annual blood test day for 8 weeks in addition to their usual intake. Also, “Rules on Retail Food Store Sanitarian” National Center for Health Statistics data showed restricts the sale of raw cheese to those cheese adults who consumed 1,500 milligrams of the mineral products that are produced in accordance with the per day had high blood pressure 45 to 50 percent Code of Federal Regulations, 21 CFR Part 133. This less often than adults with an intake of 500 addresses minimum aging and temperature milligrams per day. Several studies have shown an requirements for “cured” raw cheese. association between low calcium consumption in the In the process of adopting any type of rule, the diet and high blood pressure. Factors such as age, overriding consideration which the Board of Health sex, weight, ethnic origin, geographic location, and must address is, will this rule provide the necessary use of alcohol did not effect these results. protection for the general public. The Board felt the Dairy foods such as milk, cheese, yogurt, and ice only positive way to address this issue was to adopt cream provide 74 percent of the calcium in our the rule as stated. nation’s food supply. Protein, riboflavin, and For more information contact: Texas Department of magnesium are among the other nutrients found in Health, Kirmon C. Smith, 1100 West 49th Street, significant amounts in foods from the milk group. Austin, Texas 78756. 512-458-7111. McCarron, whose research was funded in part by National Dairy Council, mentioned in the study that future research projects should examine the long-term New Dairy Health effects of calcium in managing hypertension and the Program Increases Profits therapeutic effects of dietary calcium. National Dairy Council is the nutrition research and DairyCHAMP, a new herd health program offered nutrition education arm of the dairy industry. United by the University of Minnesota, can hardly avoid Dairy Industry Association, through the combined making money for dairy farmers. efforts of American Dairy Association, Dairy The cost is low. And, most farmers who enroll in Research Inc., and National Dairy Council, conducts the program end up making improvements in milk a total dairy product promotion program representing production and profits, says Diane Fraser, who 95 percent of the nation’s dairy farmers and 86 operates the data laboratory for the program through percent of the milk marketed. the College of Veterinary Medicine. The Agricultural Extension Service also supports DairyCHAMP. Raw Milk No Longer Dairy farmers feeling the economic squeeze “have Available In Texas every reason to enroll in the program,” Fraser says. “Research shows that some farmers will get $10 back Food Stores for every SI invested in programs like this. One herd was under 35 pounds of milk a day in average On August 17, 1985 the Texas Board of Health milk production when it went on the program. After made a historic decision concerning the availability of a year it was up to 55 pounds.” raw milk for direct consumption by citizens of the Throughout the program, local veterinarians work

56 dairy and food SANlTATlONfFEBRUARY 1986 with dairy farmers’ herds. Information submitted by the beef will spoil quickly and have a bad odor. the farmer and veterinarian is sent to the university, King said the test is used in the first of two where it’s recorded on a mainframe computer. The stages of processing ground beef: Meat is first computer program processes cow histories, and coarsely ground, then kept refngerated in large, tabulates and summarizes them. Then, performance oxygen-free plastic bags until needed, which may be can be monitored and reproduction and other disease as long as several weeks. Later, when a supermarket problems can be identified for management attention or other outlet buys these chubs or keeper packs, the by the farmer and veterinarian. coarse grind is converted to the familiar fine grind Improvement comes from the management changes that has a much shorter shelf-life. recommended by the veterinarian and carried out by Bacteria that produce lactic acid thrive in die the farmer. “If the computer says mastitis is a oxygen-free pack, and are probably beneficial at low problem in late lactation, the veterinarian tries to levels. But lactic acid can build up, if the beef is figure out a solution. But the veterinarian gets a lot kept in oxygen-free storage too long, and can cause of help from the computer program. Veterinarians sour odor spoilage, according to the chemist. couldn’t give farmers this high quality help without A small sample of the coarsely ground beef can the computer program,” Fraser says. be analyzed to detect a buildup of the lactic acid. More efficient production can come from balancing King said the test has been patented. feed rations, controlling mastitis better and getting cows bred back faster after calving, according to Fraser. The program sets up target goals, then lets you know how the herd is progressing. Fast Food Can For example, a month-by-month target of the Be Nutritious number of cows not pregnant and milking can be monitored by the computer. Each month you can see Individuals who want to eat healthfully can at a glance how close you are to the target. incorporate fast food into a balanced diet by varying A program is also available for heifers. For more their fast food selections, choosing menu items that information, contact Diane Fraser, Large Animal contribute to nutrient needs, and choosing meals of Clinical Sciences, University of Minnesota, St. Paul, appropriate calorie content, according to the report MN 55108. 612-376-9102 or call Dr. Norm Fast Food and the American Diet, published by die Williamson, 612-373-1854. American Council on Science and Health (ACSH), an independent scientific organization. “Many people think that the foods served in fast New Test Tells If food restaurants are substantially different in content and nutritional value from similar foods served at Ground Beef Is Fresh home. But, in fact, it is the speed and style of service, rather than the food itself, which Ground beef in bulk can now be tested by buyers distinguishes fast food restaurants from others. It for restaurants, supermarket chains and the military - might be more accurate to refer to fast food as before they buy - to quickly estimate the shelf-life. “fast-service food,” said ACSH Executive Director The new chemical test was developed by Dr. A. Dr. Elizabeth M. Whelan. Douglas King, Jr., of the Agricultural Research “Some of the nutritional limitations of fast food Service, U.S. Department of Agriculture, and by are inherent in the fast-service concept,” Dr. Whelan former co-worker Patricia Nassos-Stalder. King is a added. “To keep service speedy, menus are kept chemist with the agency’s Western Regional Research short. This limits the variety of foods available. Center, Albany, California. Since variety is important for good nutrition, meals King said the test, originally designed to help eaten at fast-service restaurants should be incorporated buyers for the federal school lunch program, is better into a varied diet that includes many other types of than other methods for detecting possible early food. spoilage of hamburger. He said the test is “cheaper, “Fast service also means heavy reliance on deep simpler, and faster.” Testing is done in one hour, fat frying, a speedy form of preparation that compared to as many as nine days for other increases a food’s calorie count. If you’re watching techniques. An analysis is run using high-performance your weight, you should End out about the calorie liquid chromatography, available at commercial labora¬ contents of your favorite fast food items, so that you tories. can avoid sabotaging your diet with a poorly chosen Freshness of the ground beef is determined by fast food meal.” measuring lactic acid in the meat. Lactic acid is a The addition of salad bars to many fast food compound that occurs naturally in animals and is also restaurant menus has increased the available sources produced by bacteria. High levels of the acid indicate of vitamins A and C and dietary fiber and has made

DAIRY AND FOOD SANITATIONIFEBStMNSN 1986 57 it easier for individuals on low-calorie, low-sodium, for operating heat exchangers to reduce or eliminate or low-fat diets to select fast food meals that meet milk fouling which occurs during pasteurization and their special needs, the ACSH report notes. However, sterilization. consumers who are observing special dietary Marth will investigate the now-notorious, but little- restrictions should not assume that everything at the understood Listeria monocytogenes bacterium and its salad bar is suitable for them, ACSH warns. They behavior in milk and milk products. The bacterium, need to choose salad ingredients and dressings wisely. which can grow in refrigerated, pasteurized milk, can “Some of the supposed nutritional limitations of cause meningitis, abortions and perinatal septicemia, fast food are the fault of the consumer rather than which kills newborn babies. The bacterium was the menu,” said ACSH Research Associate Kathleen recently implicated in 58 deaths in California. A. Meister. “For instance, fast food meals have been Olson will examine flavor development in cheese criticized because they are often low in calcium. varieties made from ultrafiltered milk - milk in which However, high-calcium menu items - milk, shakes, or the fats and proteins have been concentrated. Cheese main dishes that contain cheese - are available in from ultrafiltered milk often develops less flavor virtually all fast food restaurants. The problem is that intensity; and Olson will study ways to enhance people don’t order them. flavor. “The diets of many Americans, particularly women The National Dairy Promotion and Research Board and teenage girls, do not meet the recommended supports dairy research and promotional efforts across allowance for calcium. Some women avoid milk the country. The Board has awarded more than $3.4 because they’re worried about its calorie count. Fast million in grants to researchers in food science, food restaurants could make it easier for customers to nutrition and medicine. The money comes from a 15- get the calcium they need by offering lowfat or skim cent-per-hundredweight checkoff collected from dairy milk, which has all the calcium of whole milk but farmers. fewer calories,” she said. The American Coimcil on Science and Health is an independent, nonprofit consumer education organization Yogurt Not Necessariiy promoting scientifically balanced evaluations of food, chemicals, the environment, and health. Low Calorie To obtain a copy of Fast Food and the American Diet, send a self-addressed, stamped (390 postage), Yogurt can be a dieter’s delight - or downfall. business-size (#10) envelope to Fast Food Report, According to a Texas A&M University Agricultural ACSH, 47 Maple St., Summit, NJ 07901. Extension Service nutritionist, it all depends on the type of yogiut you eat. “Yogurt’s calorie count depends on the butterfat content of the milk from which it is made,” says UW-Madison Researchers Dr. Alice Hunt. “The more butterfat, the higher the Receive Dairy calories.” One cup of nonfat plain yogurt contains about 90 Research Grants calories, while the low-fat type has about 150 calories and the whole milk product can have 180 to Four University of Wisconsin-Madison researchers 210 calories. received dairy research grants totaling $278,214. Many of the new custard-style or creamy style The grants, awarded by the National Dairy yogiirts use whole milk. Hunt observes. The fat from Promotion and Research Board, went to Janet Greger, the whole milk adds flavor and creaminess, but also Department of Nutritional Science; and Daryl Lund, makes some of these products almost equal to ice Elmer Marth and Norman Olson of the Department cream in calories. of Food Science in the College of Agricultural and “Dieters should also consider the serving size on Life Sciences at UW-Madison. yogurt products,” says the nutritionist, “since more (jreger will compare the health benefits and manufacturers are using six-ounce containers instead drawbacks of dietary calcium from dairy products to of eight-ounce containers for the higher calorie calcium supplements, such as pills. She will examine yogurt.” how much calcium, phosphorus, zinc and iron is She cautions consumers to note the serving size available to the body from milk-supplemented diets when comparing calories among yogurt products. “A compared to diets supplemented by commercial six ounce container of a higher-fat yogurt may have calcium sources. the same number of calories as an eight-ounce cup Lund will study the products and procedures used of low-fat yogurt because the serving size is re¬ to remove milk deposits in milk-processing and dairy duced.” operations. The study should produce recommendations Flavoring in yogurts is another source of calories a

58 DAIRY AND FOOD SANITATION/FEBKVARY 1986 dieter may want to avoid, says the nutritionist. world the Latin American Trade Council is Flavored yogurts contain two to three times more distributing free copies of the Latin American Import Ex¬ calories than plain yogiut, with the extra calories port Directory. coming from fruit and sugars such as sucrose, This directory is compiled to provide comprehensive fructose, com sweetener or honey. and up-to-date information on general business Whether you eat high-calorie or low-calorie yogurt, facilities in Latin America required by overseas both have one big plus, says Hunt. Most yogiuts companies and organizations for the promotion of contain about 350 milligrams of calcium per serving international trade and general business contacts. The which is about 35 percent of the U.S. Recommended 4(X)-page plus Latin American Import Export Daily Allowance. Directory contains more than 30,000 companies with their addresses, telephone and telex numbers, and have been classified by specific activity which allows Free Copies Of Latin the importer or exporter to locate needed data pre¬ American Import Export cisely. Free copies of the captioned publication are now Directory Available available for collection upon written request to: Latin American Trade Council, Circulation Department, With the object of increasing business relations P.O. Box 12, San Jose 1007, Costa Rica (Central Ameri¬ between Latin American countries and the rest of the ca).

Please circle No. 202 on your Reader Service Page

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Latex particles coated with polyvalent 'H' antisera prepared against a wide range of salmonella flagella antigens. Provides presumptive identification of Salmonella isolated on culture media. Kit contains 2 vials of SEROBACT SALMONELLA reagent and 2 vials of 0.85% isotonic saline, wooden applicators and SERO¬ BACT slides. One hundred tests per kit. Cat. No. 24-020. • Important in the food industry when final release may be halted awaiting quality control. Results in seconds. • One year expiration date from date of manufacture. • Distributed in the U.S.A. by REMEL. Delivery 1-2 days after receipt of order

LATtX serobact Institution Address _

No obligation. Simply clip coupon and mail Ron Case is presently Corporate Quality Assurance Upon completion of active duty with the U. S. Manager for Kraft Inc. in Glenview, Illinois. During Navy (1966-1970), Phil enrolled in college at the his 12 years with Kraft Inc., he has had a variety University of Wisconsin-Platteville graduating at the of Quality Control positions, including Food end of the 1972 year. For the last 13 years he has Technologist and Corporate Laboratory Control been with Associated Milk Producers, Inc., Mid- Manager. Prior to coming to work in the food States Region. Current responsibilities and job title is industry, he was a secondary school Science teacher Director of Quality Control & Standards. in Kentucky. Obviously many matters pertaining to quality and Ron received his Bachelor’s Degree from the its job-related activities are involved in the day-to-day University of Kentucky in Science Education and his functions of the Quality Department. Phil has been a Master’s Degree from the University of Notre Dame member of the International approximately ten years in Chemistry. He has done additional graduate work and has been Membership Chairman for three years. at the University of Wisconsin in Food Safety. AMPl, as well, has been a sustaining member of the An active member of lAMFES and the Illinois International. affiliate for 8 years, Ron has served on the On the local level, Phil has been involved with laboratory committee and has been a speaker at both the Illinois Milk, Food and Environmental Sanitarians the state and international meetings. for the same length of time and has been Illinois As part of the APHA Technical Committee on Membership Chairman for the last three years. One “Standard Methods for the Examination of Dairy of the first experiences he had with the Illinois Products’’, he helped prepare the 15th edition and chapter was being involved with the lAMFES authored one chapter. He has been active in the meeting in Chicago (Arlington Heights - 1975) and Association of Official Analytical Chemists (AOAC) being responsible for registration, as well as other and has published papers on detection of antibiotics meeting duties. in milk. Currently, Phil is serving as Second Vice-President He is currently serving on the joint committee of of the Illinois Sanitarians and is looking forward to experts for the International Dairy Federation/Intema- meeting the challenge in Illinois as well as, nation¬ tional Standards Organization/AOAC on topics dealing ally. with dairy analyses. He has been actively involved Phil is a member of the Chicago Dairy with the National Conference on Interstate Milk Technological Society, National Mastitis Council Shipments and has served on its Laboratory (Board of Directors), National Council of Interstate Committee since 1979. Milk Shipments and attends 3A Sanitary Standards meet¬ ings. The AMPl in-house magazine publishes a quality column monthly put together by the Quality Department. He also contributes articles to a national dairy magazine. Most of Phil’s spare time is spent with his wife and two children (ages six and three).

60 DAIRY AND FOOD SANITATIONIFEhRMNRY 1986 The products included herein are not necessarily endorsed by Dairy and Food Sanitation.

Water Conditioner Aids in Cutting Chemical Costs

• Dairymen and processors around the country are finding the AQUA-FLO non¬ chemical water conditioner an amazing aid in cutting chemical costs, providing clearer sanit¬ ary systems and reducing algae growth in all Zero Electronic Milk water systems. Whether your problem is cal¬ cium scaling, stuck valves or high chemical Meter Given National costs, AQUA-FLO can help. New Cleaning/Sanitizing D.H.I.A. Approval A unique approach allows this device to ert- System Cuts Cost hance flavor, make water seem “wetter” and retain solids in solution longer than normal - and Saves Time • Zero Manufacturing announces the Na¬ all without chemicals. For line sizes 3/4” to tional D.H.I.A. approval of the ZERO ELEC¬ 3”. If you’re looking for more efficiency in TRONIC MILK METER. The Zero Electronic your liquid lines and want to reduce scaling, • Supermarket meatroom, deli and bakery Milk Meter offers these unique features: corrosion and chemical costs, call toll free, 1- managers can cut labor and chemical costs as • Can be used on any existing manual or 800-368-2513 or write AQUA-FLO, INC., well as reduce the incidence of tainted food automatic milking system. 6244 Frankford Avenue, Baltimore, MD with the TIME:MIZER Supermarket Sanitation • Incorporates a superior butterfat sampling 21206. System, a cleaning and sanitizing system com¬ system. plete with chemicals, equipment and training Please circle No. 343 • Assists in identifying marginal producers. procedures from Johnson Wax. on your Reader Service Page • Identifies top producers for optimum feed¬ The TIME:MIZER system includes Choice ing. Cut meatroom degreaser, J-80 Sanitizer, a • In-place cleaning with the rest of the sys¬ wall-unit dispenser, and spray gun attachments tem. and wall rack. This matched system protects Test Kit Now • Five years of proven reliability and accu¬ profits while it expertly cleans and sanitizes Available Determining racy in field use. meatrooms, deli’s, bakeries and other difficult- • Can link to a home computer through an Acetic Acid to-clean areas. The TIME;MIZER dispenser in-parlor milk yield computer for the complete accurately proportions the cleaner and cow/feed management system. sanitizer, thereby eliminating misuse due to in¬ Zero Manufacturing offers a complete line * A test kit for the enzymatic determination correct dilution. Meat and other food contami¬ of cow feed management systems, milking of Acetic Acid in a variety of materials is now nation losses are lowered as a result of the pipelines, bulk milk tanks and heat recovery available from Boehringer Mannheim system’s thorough cleansing. systems. Biochemicals. Utilizing the enzymes acetyl- Choice Cut Meatroom Degreaser is a heavy- For more information contact: Zero Man¬ CoA synthetase, citrate synthase, and malate duty foaming cleaner designed to cut through ufacturing Co., 811 Duncan Avenue, dehydrogenase in a NAD-NADH coupled pro¬ grease, fats, protein and grit quickly. J-80 Washington, MO 63090. 314-239-6721. cedure, this kit comes complete with enough sanitizer kills both gram positive and gram reagents for 30 to 60 determinations. negative bacteria and is the final step in a Please circle No. 342 With this kit. Acetic Acid may be measured complete sanitation program. Johnson Wax on your Reader Service Page quickly and accurately with minimal sample provides system installation, training for super¬ preparation and set-up time. Intensely colored market personnel and offers audio/visual aides liquids having acetic acid levels less than 0.02 as well. g/1 will require decolorization prior to assay. For more information contact: Pete Mag- Working procedures are available for a variety locci. Associate Market Development Man¬ of materials, including wine, beer, paper prod¬ ager, Commercial Products group - U.S.A. ucts, fruit juices, emulsifiers, and cheese. Johnson Wax, Racine, WI S3403-S0I1. 414- For additional information contact: 631-2000. Boehringer Mannheim Biochemicals’ Research Kit Department at 800-428-5433 (in Indiana Please circle No. 341 call collect, 317-849-9350). on your Reader Service Page

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DAIRY AND FOOD SANTTATION/FEBRUARY 1986 61 Minolta’s Chroma Meter II Baird & Tatlock Introduces Tests Freshness of Milk Turbo TItrator For Karl Fischer Titrations • According to reports from representatives of Minolta Corporation in Australia, a recent New Fibergrate • Baird & Tatlock has announced the in¬ Symposium on Sediment Testing has revealed Grating Receives troduction of the TURBO titrator for Karl a test for freshness in milk using the Minolta Fischer titrations in industrial, research and USDA Acceptance CR-100 meter. A small sample of milk is university applications. mixed with a reagent and the color of the mix¬ The TURBO model offers a built-in ture is measured using the CR-100, providing homogenizer which pulverizes and blends sol¬ • Formulated specially for all food/bever¬ a dependable indication of freshness. The sym¬ ids or poorly miscible liquids. Difficult sam¬ age processing plants, new FGI-98 Fibergrate posium which took place in Sydney, was ples are introduced directly into the reaction FRP grating has received USDA acceptance sponsored by the New South Wales Dairy Cor¬ vessel. A powerful 6,000 rpm homogenizer “for incidental food contact in federally in¬ poration. quickly reduces solids to fine particles, and spected meat and poultry plants.” The Minolta Chroma Meter CR-100, a blends with appropriate solvents. Titration be¬ Special safety surface employing Fiber- meter for measuring reflected subject color is gins automatically at the end of the preset grate’s exclusive concave top-bar surface, pro¬ used in many industries. The measuring area homogenate time. After titration, a digital dis¬ vides the most positive footing and skid-resis¬ at the tip of the head is only 8mm in diameter, play immediately presents results in mg of tance for personnel safety; and electrical non¬ allowing readings of very small samples with¬ moisture. conductivity for insulation against personal out cutoff. This highly accurate meter is one The TURBO model is a volumetric titrator, shock. Its non-porous composition eliminates of the most compact and lightweight tris¬ ideally suited for rapid moisture measurement bacterial breeding areas. timulus color analyzer on the market. where moisture content ranges from .01% to Thrifty fiberglass reinforced plastic grating Using high-sensitivity silicon photo cells fil¬ 100%. All standard and pyridine free Karl supplants corrosive metal grating requiring fre¬ tered to match CIE (Commission Internationale Fischer reagents can be used successfully with quent and costly replacement. It is corrosion de L’Eclairage) Standard Observer response, the TURBO Model. resistant to a wide variety of harsh chemicals this meter makes precise readings, which are Safety features include a fully enclosed and metal-destructive solutions, many of processed by a built-in microcomputer and dis¬ reaction vessel, interlocks which prevent the which are common to the food/beverage indus¬ played on a custom-designed liquid-crystal dis¬ unit from operating when open for user access, try. play. and an enclosed reagent pumping system FGI-98 Fibergrate grating is also fire-retar- For more information contact: Rob Kneller, which minimizes discharge of fumes. dant with a flame-spread rating of 30 or less; Bozell & Jacobs Public Relations, 6 E. 43rd For further information contact: Baird & and affords zero fuel contribution. It is readily Street, New Yoric, NY 10017. 212-916-8500. Tadock’s exclusive US distributor. Freeman, kept clean by conventional flushing and/or Or contact: John T. McCasland, Minolta Cor¬ Gerdes & Co., Inc., 41 Washington Avenue, steam-cleaning methods. poration, 101 Williams Drive, Ramsey, NJ Pleasantville, NY 10570. 914-747-2228. For more information contact: Fibergrate 07446. 201-825-4000. Corporation, P.O. Box 814610, Dallas, TX Please circle No. 346 75381. Or call toll-free 800-527-4043. on your Reader Service Page

Please circle No. 345 Please circle No. 348 on your Reader Service Page on your Reader Service Page Gelco Space Trailer Gets Lab Into neau back into business in less than two weeks. Action Quickly According to Galameau, his laboratory is responsible for conducting tests of dairy herds required by the New York State Department • How do you get a full-service laboratory of Agriculture and Markets. Once a month he into operation in 10 days after a major casual¬ tests milk samples for bacteria and three times ty? You call Gelco Space. a month for butterfat content. A fire recendy destroyed the Verona Labo¬ For more information contact: Gelco Space, ratory, Inc., a milk testing laboratory serving Two Bala Plaza, P.O. Box 71(X), Bala Cyn- 1,500 upper New York State dairy farmers. wyd, PA 19004. 215-581-0400 Donald Galameau, owner of the laboratory, turned to Gelco Space, who supplied him with Please circle No. 347 Gelco Space Trailer a temporary mobile laboratory and put Galar- on your Reader Service Page

62 DAIRY AND FOOD SANITATION/FEBRVARY 1986 Food Science Facts For The Sanitarian

Robert B. Gravani Cornell University Ithaca, NY

The pH scale is based on the hydrogen ions concentration THE pH OF FOODS [H-J-] in the food. The more hydrogen ions present, the more acid the food and the lower the pH. The dia¬ The tartness or sour taste of grapefruit, sauerkraut, gram below shows the pH scale and the taste of foods yogurt and pickles is the result of the intensity of acidity at acid and alkaline pH values. in these products. The acidity of foods has been used Foods can be classified according to their pH as fol¬ for centuries to enhance microbiological stability and pre¬ lows: serve products. Acidity plays a primary role in the preser¬ • Acid foods - products that have a natural pH of 4.6 vation of fermented foods and combined with other fac¬ or below. tors such as heat, water activity and chemical preserva¬ • Low-acid foods - foods (other than alcoholic bever¬ tives acts to prevent food deterioration and spoilage. ages) that have a pH greater than 4.6 and less than 7.0. The acidity of a food may occur naturally as in citrus (Low-acid does not mean low pH, but relates to the pH fruits, apples, tomatoes and strawberries or it may be values above 4.6.) produced in foods through microbial fermentation. • Acidified foods - low-acid foods that have their pH Selected acid producing bacterial cultures added directly lowered to 4.6 or less by the addition of acids or acid to foods can produce desirable products like yogurt, but¬ foods. termilk and fermented meat products. Acid may also be An example of the pH of several kinds of acid and added directly to a food; an example is the addition of low acid foods are shown below. acetic acid to fish and vegetables, lactic acid to spanish- Acid Foods Low Acid Foods type olives and citric acid to beverages. pH pH The intensity of acidity of a food is expressed by its pH value. The pH of a food is one of several important 3.7 and Lower 3.7 to 4.5 4.6 to 5.3 5.4 and Higher factors that determine the survival and growth of microor¬ Sauerkraut Tomatoes Meat & Vegetable Meats ganisms during processing, storage and distribution. Con¬ Pickles Pears Mixtures Seafoods sequently, food processors are interested in determining Berries Figs Spaghetti Milk the pH of foods and in maintaining pH at certain levels Citrus Fruits Pineapple Soups Com to control microbial growth and prevent product deterio¬ Rhubarb Asparagus Linm Beans Beets ration and spoilage. Pumpkin The pH scale was developed from mathematical calcu¬ Spinach lations based on the dissociation (temporary breakdown) Green Beans of water. These complex calculations allow us to measure pH on a scale that runs from 0 to 14. The values that are less than 7 are acidic, while those greater than 7 are pH is used to control microorganisms in foods by: (1) alkaline. pH 7 is neither acid or alkaline and is consid¬ directly inhibiting microbial growth, and (2) reducing the ered neutral. Pure water has a pH of 7 and is neutral. heat resistance of the microbes.

The pH Scale

Sour or Tart Taste Bitter Taste

0 1 2 3 4 5 6 7 8 9 10 11 12 13 14

Acid Neutral Alkaline

DAIRY AND FOOD SANITATIONIFEBRVARY 1986 63 Most fhiits are naturally acid and may be given a mild Although the pH of a food influences what microor¬ heat process in which the temperature does not exceed ganisms will grow, these organisms can change the pH 212°F and does not require pressure. Vegetables are pre¬ of food by the production of metabolic by-products dur¬ dominately low-acid foods and require a severe heat pro¬ ing their growth. These metabolites can be acid or al¬ cess to destroy all spores of Clostridium botulinum. For kaline, depending on: the food; the microorganisms; and foods that may be acidified like cucumbers, artichokes, the time allowed for growth. Most microorganisms pro¬ cauliflower, peppers and fish, it is essential that the pH duce acid due to the breakdown of sugars (carbohydrates) be allowed to equilibrate (stabilize) thoroughly before the in the food. The lactic acid bacteria, for example, can heat treatment. This involves the addition of sufficient lower the pH of foods by producing lactic acid. The ad¬ acid, proper mixing, and enough time for the pH to fall justment of pH by controlled acid production is some¬ to 4.6 or below, at the center of solid foods. times desirable and is widely used in many food fermen¬ Every microorganism has a minimum, an optimum and tations. Other bacteria like Pseudomonas species are pro¬ a maximum pH for growth. Most microorganisms grow teolytic and breakdown the proteins in foods. Protein best at pH values around 7.0 while only a few grow breakdown and the production of ammonia and/or other below pH 4.0. Yeasts and molds are generally more acid alkaline metabolic by-products raises the pH of the food. tolerant than bacteria and can grow at lower pH values. The pH of foods is an important and often critical fac¬ Foods with pH values below 4.5 are usually not easily tor in food processing. In the next issue of Food Science spoiled by bacteria but are more susceptible to spoilage Facts, the measurement of pH and the pH values of com¬ by yeasts and molds. Microorganisms can grow in wide mon foods will be discussed. pH ranges and these ranges are probably the difference between different bacterial strains, types of food or growth medium and the type of acid or base used to ad¬ just pH. The table below shows the approximate pH ranges of microbial growth for selected bacteria, yeasts and molds.

pH ORGANISM MINIMUM OPTIMUM MAXIMUM Most bacteria 4.5 6.5-7.5 9.0 £. coli 4.3-4.4 6.0-8.0 9.0-10.0 Most Pseudomonas species 5.6 6.6-7.0 8.0 Most Lactobacillus species 3.0-4.4 5.5-6.0 7.2-8.0 Most Salmonella 4.0-5.0 6.0-7.5 9.0 Most Staphylococcus species 4.2 6.8-7.5 9.3 Yeasts 1.5-3.5 4.0-6.5 8.0-8.5 Molds 1.5-3.5 4.5-6.8 8.0-11.0

64 DAIRY AND FOOD SANITATIONIFEVRXiAKY 1986 ENVIRONMENTAL LEGIONELLA VIBRIO PARAHAEMOLYTICUS IN BRITISH COLUMBU The National Reference Service on Legionellosis at the Labo¬ ratory Centre for Disease Control (LCDC) has recently received Vibrio parahaemolyticus is a marine vibrio which causes gas¬ increased numbers of requests for information concerning exami¬ troenteritis and, less commonly, wound infection and sep¬ nation of environmental sources for Legionella. The following ticemia. Over the course of one week in July I98S, 3 cases summary has been prepared to deal with most of the questions of extra-intestinal V. parahaemolyticus infection occurred in the raised. Vancouver area. Nosocomial legionellosis usually results from inhalation of Case No. 1: A 21-year old woman lacerated the sole of her Legionella-contaminated aerosols from such sources as evapora¬ foot on a clam at Point Roberts beach, just south of Vancouver. tive condensers, cooling towers, and potable water (showers, The next day the wound was purulent with surrounding inflam¬ taps, and water storage tanks). Whirlpools and respiratory/ mation and she was started on oral ampicillin by her family therapy equipment have also been implicated as sources. physician. Culture of the wound grew V. parahaemolyticus re¬ Recovery of Legionella from environmental sources does not sistant to ampicillin. By the time the culture result was avail¬ in itself constitute proof of the source of the infecting agent able the wound had improved and therapy was not changed. during episodes of legionellosis because the organism is fre¬ Case No. 2: A S4-year old woman, with a history of mastoid quently isolated from water sources unrelated to human disease. surgery as a child, presented to her family physician with puru¬ An association between exposure to a potential source, includ¬ lent otitis externa which had developed over the course of sev¬ ing identification of the mechanism of aerosol production, and eral days after swimming in the Strait of Creorgia. She was in¬ occurrence of disease must be established. itially treated with cephalexin and topical Cortisporin®. Culture Furthermore, isolation of the same species and serogroup of the ear grew V. parahaemolyticus resistant to cephalexin and from patient and suspected environmental sites does not consti¬ polymyxin B. Treatment was changed to oral tetracycline and tute proof of source. Subtyping is essential especially for L. gentamicin ear drops and she improved over the next few days. pneumophila serogroups 1 and 6 which form LCDC records and Case No. 3: A 3()-year old woman cut her knee on a shell account for approximately 70% of the isolates from patients and while swimming in Burrard Inlet, Vancouver. Several days the environment. later, she presented to her family physician with a purulent Routine environmental sampling unrelated to cases of disease wound which grew both V. parahaemolyticus and Pseudomonas is of questionable value and has not been recommended because putrifaciens. She improved without antibiotic therapy. the organism is ubiquitous. Comments: V. parahaemolyticus is a frequent cause of gas¬ In the event that culturing for Legionella from environmental troenteritis in Japan where it is associated with the consumption sites is indicated, the following may be useful. Sampling for of raw seafood. In North America, the organism has been found environmental isolates should include swabbing with moist to be an infrequent cause of gastroenteritis even when appropri¬ sterile Dacron* swabs on the inside of taps (under washers), ate media for vibrio isolation from stools have been routinely shower head interiors (dismantle), and swabs placed in small used. Extra-intestinal infection has also been uncommon and quantities of sterile tap water. Water samples should be taken has usually taken the form of infection of wounds incurred in from such taps and shower outlets (2S-S0 ml) and from bottom a marine environment or during contact with seafood. In a 10- drains of storage tanks (1 L) to obtain some sediment. If sam¬ year review of vibrio infections in a Gulf Coast conununity, ples cannot be processed immediately, they should be kept cold Bonner et al report only 3 extra-intestinal infections due to V. until such time as this is possible. Swabs and water samples parahaemolyticus. All infections were severe, requiring surgical should be plated directly onto selective media such as Edels- debridement of necrotic tissue, and one of the patients who had tein’s (available commercially). Thereafter, cells in water sam¬ underlying disease (acute myelogenous leukemia) developed ples should be concentrated either by centrifuging or on bac- septicemia and died. teria-retaining membrane filters and then plated on Edelsteins’s In British Columbia, 2 cases of V. parahaemolyticus wound media. Swabs retained from direct plating and the sediments infections were reported in 1976. To the authors’ knowledge, from water samples are acid treated or heat treated and plated none have been reported since, although the organism is known on the selective media. Plates are incubated at 3S°C for up to to be present in nearby Puget Sound and has been found in 10 days and examined daily for suspicious colonies. B.C. coastal waters this summer (M.T. Kelly, University of The National Reference Service for Legionellosis will distri¬ British Columbia: personal conununication, 1985). July, 1985 bute reagents and methodologies for the identification of was exceptionally hot in British Columbia with coastal water Legionella on request. The Service will also provide advice on temperatures reaching 20°C in some areas. These conditions recovery and identification of Legionella from clinical and en¬ would favor high vibrio counts and increased recreational water vironmental sources and will examine cultures submitted for a use, 2 factors which are considered important in the seasonal second opinion regarding identification. Arrangements will also distribution (summer-fall peak) of vibrio infections. be made with Dr. J. Joly, Laval University, for subtyping of In contrast to the V. parahaemolyticus wound infections re¬ strains. Dr. Joly is a member of a World Health Organization ported by Bonner, these 3 cases and the 2 previous B.C. cases team evaluating monoclonal antibody subtyping and is working reported by Bowmer were all minor, local infections without in close collaboration with LCDC. Canada Diseases Weekly Re¬ tissue necrosis or systemic toxicity. It is likely that the spectrum port 9-14-1985. of V. parahaemolyticus wound infections includes self-limited

DAIRY AND FOOD SANITATlON/FEhRVARY 1986 65 infections which are not cultured. Editorial Note: A recent article in the LCEKH Newsletter indi¬ DEFINOX cated that between September, 1978 and September, 1984, 11 SANITARY BUTTERFLY VALVE vibrios involving at least 3 different species were isolated from extra-intestinal sites of 10 patients at the Chaleur Regional Hos¬ pital in Bathurst, New Brunswick. Two isolates were V. parahaemolyticus; 5 V. alginolyticus; 3 non-01 V. cholerae; and 1, which could not be identified by CDC, Atlanta, was called a halophilic vibrio species. Sites include a leg wound, • 304 Stainless Steel P16 ear, and a wound on the sole of the foot. A direct link between optionaD a salt water environment and isolation of the vibrio could be • Integral Stem and Disc (316 S.S.) made in 4 of the cases. An association between ingestion of • Rugged, simple construction seafood or contact with a salt or brackish water environment • Neoprene Seat and infection in humans is well documented in the literature. (Vhon and Silicone Available) All the Bathurst cases were males ranging in age from 9 to • Weld or Clamp Ends 30 years. No explanation for the male predominance can be • Standard 3-i)osition Handle given; however, a high male to female ratio has been (Optional Multi-Position documented by others. It was suggested in the article that Handle Available) perhaps in such areas close to the sea and involving a large • Pneumatic Actuators Available seafood industry it would be appropriate to incorporate plates • Stocked in I'-A* Tube O.D. of selective media in the routine analysis of stool cultures to • 3-A Certified determine the incidence of vibrio-related diarrhea, particularly during the period (May to October) when maximum consump¬ tion of seafood occurs and when the water temperature favors Call or write: Defontaine; Inc. multiplication of marine vibrios. 563 A4. Allen Circle Distributors Wiinted Wiles, Wl 53183 For Many Areas. 1-414-968-4055 Contact Us.

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ZINICIN 'RIPFAN UOUIDCHLORINATeO ORACID C.I.P. CLEANER NON-FOAMING AaO RINSE Control And Evaluation Of A Quality Management System 8. Exercise contingency plans. Part IV 9. Other activities necessary to assure conformance to specifications. The November, December and January Dairy Quality Control requires planning and a clear organizational articles defined and described the planning, organizing, structure. Planning for continued successful operation of and implementation of a Quality Management System a QMS requires utilization of clear, measurable objectives (QMS). They pointed out that the QMS is an innovative and continued development of “progress control charts.” approach that is consistent with current attitudes toward Progress control charts (discussed in the August article) quality. Key aspects are defining quality as conformance should include tasks to be accomplished, responsibility, to specifications and developing specifications that reflect timing for accomplishment of tasks, objectives, budgets, consumer acceptance, safety, and improved profits. and milestones. Specific tasks to be included on the prog¬ This article discusses the importance of control and ress control chart would include: policy development, evaluation of a QMS to assure the production of quality process control procedure development, implementation products and improved profits. Additional programs that of control mechanisms, specification development or revi¬ should in time be added to a QMS also are suggested sion, audit procedure development and implementation, to assure that long range quality and profit objectives be sanitation considerations, and engineering developments. met. Effective planning also requires continuous development of contingency plans. Contingency plans will facilitate A. Control of a Quality Management System control, offset uncertainty and change, focus attention on objectives, and help to gain an economical operation. The primary objective of a QMS is production of qual¬ Clearly defined organizational structure (internal struc¬ ity products and profit improvement. To achieve this ob¬ ture of roles) and the outline of organizational authority jective, it is necessary that the QMS function according and responsibility are required for a properly functioning to plan by controlling the implementation and function QMS. An organizational structure is effective if it facili¬ of the QMS. Koontz and O’Donnell (1) suggest that con¬ tates the contributions of individuals in attainment of ob¬ trolling implies measurement of accomplishments and jectives (improved product quality and profits). An or¬ events and relating them to plans and correction of devia¬ ganizational structure with the quality management de¬ tions that assure the attainment of objectives. Two partment having direct line authority to the chief execu¬ methods can be used to measure the accomplishments re¬ tive officer is suggested. While several organizational lated to implementation and function of the QMS. These structures are effective. Figure 1 is one example of or¬ are: ganizational structures that would facilitate the ac¬ 1. The measurement of the degree of conformance to complishments of objectives outlined by the QMS. specifications for products and profits. Organizational authority is the degree of discretion in 2. Review existing specifications. organizational positions conferred on persons occupying 3. Develop new process control procedures. these positions the right to use their judgment in decision 4. Change supplier of manufacturing supplies, raw ma¬ making. Responsibility and accomplishment of expected terials, or other ingredients necessary for production. results is facilitated by clearly defining tasks to be 5. Change organizational structure of the QMS or or¬ accomplished by each member of the organization. Com¬ ganization. munication of responsibilities is accomplished through job 6. Improve staffing to assure qualified, trained, and descriptions, objectives, and reporting systems. Responsi¬ motivated personnel. bilities of each department of the organization were out¬ 7. Change techniques of directing and leading. lined in the August article.

68 DAIRY AND FOOD SANITATIONIFEBRVARY 1986 What You Can Do B. Further Developments To Prevent Bacteria From Getting Into The Udder Continuous in-house or external training programs must be adopted. The training programs should address general Mastitis is caused when bacteria at the teat end pass manufacturing activities, laboratory activities, quality through the teat canal. Two basic approaches to preventioa of mastitis are: management functions, safety, or other training that is 1. reducing the numbers of bacteria on the teat end. appropriate for the QMS. 2. reducing the chances that the bacteria remaining on the Other programs that may be revised or adopted to as¬ teat end will pass through the teat canal. sure continued success of a QMS are: 1) supplier certifi¬ Bacterial numbers on the teat end can be reduced by good cation, 2) product recall and inventory procedures, 3) milking time hygiene and begins with good piemilking pro¬ cedures. The goal is to have the teats clean and dry before product recall classification system, 4) consumer com¬ the milking machine is applied. A sound practice is to use plaint follow-up program, 5) continuous product specifi¬ two paper towels for each cow - one to wash, the other to cation review and revisions based on manufacturing dry. Automated backflushing units can reduce the spread of capabilities, consumer survey, and cost benefit determina¬ bacteria from one cow to another. tions, and 6) continuous documentation and communica¬ After milking, all teats should be dipped or sprayed with a teat dip that has been proven effective. Post milking teat tion of increased profits attributed to the QMS. Increased disinfection is the single most effective measure dairymen profits resulting from the QMS actions should be have for the prevention of new infections caused by bacteria documented and communicated to all those involved in that are spread from one cow to another. the operation. Other types of bacteria - the environmentals - reach the In summary, a QMS is a systems approach to achiev¬ teat end between milkings from the cow's surroundings. To prevent these types of infections, it is necessary to provide ing quality based on defining quality as conformance to an enviroiunent in which the teats will remain as clean and specifications. Specifications must reflect consumer ac¬ dry as possible. ceptance, safety, and improved profits. Specifications for There are two basic ways to prevent passage of bacteria improved profits should be based on control of the “cost through the teat canal. Since some organisms pass through of quality.” The “cost of quality” includes prevention the canal during milking due to action of the milking machines, it is necessary to have milking systems that are costs, appraisal costs, and product and process failure well-designed, in good operating condition and used with re¬ costs. Controlling product and process failure costs facili¬ commended procedures. The other is to protect the health tates conformance to specifications resulting in improved of the teat canal. Anything that injures the teat end may profits and improved product quality. favor passage of bacteria through the canal. Such factors in¬ clude physical injury, teat dilators, teat cannulas, irritating (1) Koontz, H. and O’Donnell, C. (1976). Management, a System and teat dips, chapping, frostbite, severe sunburn and several dis¬ Contingency Analysis of Managerial Functions, Fifth Edition, eases of the teat. McGraw-Hill Book Company, N.Y. Passage of bacteria through the canal, with subsequent in¬ fection, is common during the dry period, especially just after drying off and in the precalving period. Prevention of infection in dry cows requires teat dipping after the last milk¬ ing of the lactation and dry cow treatment using approved dry cow products. As with milking cows, it is necessary to provide an environment in which the teats will stay clean and dry, and is especially true for cows close to calving. This article is one of a continuing series made available by the National Mastitis CouiKil. For additional information, contact the NMC, 1840 Wilson Blvd., Arlington, VA 22201.

1840 Wilson Blvd. Arlington, VA 22201 703-243-8268

DAIRY AND FOOD SANITATIONIFEBRVARY 1986 69 1985 edition of Contentss Standard Methods* *Significant the ExamkMtion of Pathogens in Dairy Products* Laboratory Quality r'ftitti Mttion contains important Assurance and Safety* Sampling Dairy and Related pressed in an easier-to-read, Products* Media* Microbiological Count Methods format All in 422j3ag^s, complete Alternative Microbiological Methods * Coliform wftb tEU)les, figures and index. Bacteria*Tests for Groups of Microorganisms* Microbiological Methods for Dairy Products • A ne^hapter safety and quality assurance * Direct Microscopic Methods for Bacteria or has been added • Key information, previously Somatic Cells * Methods to Detect Abnormal Scaled Hi appendices, is integrated into Milk* Reduction Methods* Detection of Antibiotic appropriate chapters • One chapter now covers Residues in Milk and Dairy Products* afl Qi^robial teeing of dairy products* Microscopic Microbiological Tests for Equipment, Containers, methods are a^ treated in one chapter* New Water and Air* Sediment in Milk* Phosphatase luppiements incKide current chemical and physical Methods*Chemical and Phi^cal Methods. m^hods for anatyaes cH dairy foods, in addition to traditional mierofaioiogicai methods • P/us the revised ARiA ^Mftem ^ classification of ltMnNo.026B7 (Ht^oowirl methods and all the methods approved by PriMK U A and Canada $40.00; Intamalional regulatory agencies for mk^obioiogical and somatic Ham No. 027B7 fSofleowar) celt counts. " Priea: U A and Canada $$000; Intamalional

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AffWation Address

.. AH orders must be prepaid. Colorado Minnesota Virginia

Linda Smith R. F. Anderson Adolph Coors Co Dennis M. Birchard American Butter Inst/ Golden H.B. Fuller Monarch Div Nat’l Cheese Inst Minneapolis Alexandria Florida C. R. McDuff Jim Harper Mary A Archer Economics Lab Rav-O-Rich Inc Rav-O-Rich St. Paul Bristol St. Petersburg W. Schmidt Patricia Ruann Knox David J. Barnard Economics Lab Blacksburg Dannon Yogurt St. Paul Pembroke Pines Washington David R. Senogles Fors Food Tech Corp Georgia Harry Ferrier Eden Prairie Island Co. Health Dept Charles Cook Oak Harbor Rav-O-Rich Inc Mississippi Rossville Denny McGanghy Charles W. Shannon Aberdeen Joseph A. Huseman Mississippi State Univ Dairymen, Inc Mississippi State Wisconsin Roswell New York Sue Fickaw Illinois Old Wisconsin Cheese Marilyn R. Barnard Ratteville Jack Riser Kraft Inc Keebler Fredonia Jennifer L. Johnson Elmhurst Madison Ronald Feldman Indiana NY State Dept of Sharon K. Kupke Agric & Markets Cedarburg Dairy Inc Kathym Cuiver-Taylor Brooklyn Cedaiburg Vigo Co Hlth Dept Terre Haute North Carolina Wyoming

Mark Tesch Kentucky Kenneth L. Hoff Ravorich, Inc Casper-Natrona Co Hlth Dept Gus Nennstiel Durham Casper Dairymen Inc Glasgow Ohio Canada

Rick Nugent George J. Banwart Karen R. Beaudoin Dairymen, Inc Ohio State Univ Monarch Fine Foods Co Ltd London Worthington Rexdale, Ontario

William Ernest Thompson Oklahoma E. Brough Dairymen Canada Packers Inc Louisville M. F. Reece Harriston, Ontario Tulsa Louisiana Stewart Firman Pennsylvania Quality Meat Packers Ltd LeRoy Chaney Toronto, Ontario Donald W. Thayer Rav-O-Rich USDA-ARS Kentwood Robert Masella Philadelphia Kraft Ltd Maine Ingleside, Ontario South Carolina Chester Crum Vernon Matheson Agri Tech Systems Itk John E. Patterson Farmers Cheese Div Portland Ravorich, Inc Truro, Nova Scotia Rorence Michigan Texas Australia

Dr. Bruce R. Harte Dan T. Monroe Ms. Ailsa D. Hocking Michigan State Univ Hygia Dairies CSIRO Div of Food Research East Lansing Harlingen North Ryde

DAIRY AND FOOD SANITATIONIFEBRUARY 1986 71 England

Dr. G. D. Agnos King’s College London India

Raaiesli Narang Ambassodor’s Sky-Chef Bombay

Ireland

Michael Cregan Pepsi Cola Coik Singapore

Dr. Lor Kim Loon SATS Catering Pte Ltd

South ^ica

F D Botes Synda Chemicals Ltd Johannesburg

J. R. HiU Hudson & Knight Durban Switzerland

TheoE. Burki Aaraw

Depend on TANACO’S MODERNIZING SERVICE to rebuild your tank valves

supply you with Closures

If you’re looking for a way to increase your dairy laboratory’s efficiency, take a look at and conventional valves Nasco’s Whirl-Pak" bags with bar codes. Bar coded bags make sample identification and Tie Nuts Or CONVERT and recording easy. Nasco has the capabil¬ ities of printing bar codes on Whirl-Paks, or you have the option of printing your own bar a your present valves to IN-LINE code labels. If you’re looking to automate your lab, Nasco can direct you to, or provide V/ALVES on your C.I.P. you with all the equipment necessary for a totally automated lab. ^ system which are For information on scanners, racks, multi¬ self-cleaning, are not plexers, printers and other milk testing equip¬ ment, call us. wt/f taken apart, reduce Send for your FREE copy of our Sampling Equipment Catalog No. 215. Call or write operating and cleaning time Dept. WL-862. and require no maintenance. Free Phone M Order Service Phone Of write us for details and prices. /I / 1-800-558-9595 TANACO PRODUCTS Ext. 236 3860 Loomis Trail Rd. • Blains. WA 98230 • (206)332-6010 z/yc^'OdCO Fort Atkinson Wl 53538 Please circle No. 214 on your Reader Service Page Modesto. CA 95352

72 dairy and food SANITATIONfFEBKVARY 1986 Please circle No. 161 on your Reader Service Page ALBERTA ASSOCIATION OF MILK, FOOl Fort Myers, FL 33907 Wichita. KS 67214 813-936-4769 AND ENVIRONMENTAL SANITARIANS 316-268-8351

Pres., Dr. M. E. Stiles. Edmonton IDAHO ENVIRONMENTAL HEALTH I KENTUCKY ASSOCIATION OF MILK, FOOD a| Past Pres., Dr. Harry Jackson_ Edmonton 1 ASSOCIATION ENVIRONMENTAL SANTTARtANS, INC. Pres. Elect, Lome Clarke. Edmonton Pies., Tom Turco, 1455 N. Orchard, Boise, ID Sec'y-> Cherise Foster. Edmonton Pres., Bland Doris Treas., Jim Eisen. Edmonton 83706 Vice Pres., Dale Marcum Directors: Vice Pres., Ken Lustig Sam Sohal. Edmonton Sec’y. Trees., Jaren Tolman Sec’y. Tress., Betty Kelly Dr. Gordon Greer. Lacombe Mall all correspondence to: Directors: Jaren Tolman Region I Max Weaver Rick Leyland . Red Deer Rt. 3. Box 293 Region II WiHam Montgomery Mail all correspondence to: Burtev. ID 83318 Region III Ross Stratton Jim Eisen 208-678-7524 Kenny Yeager Field Representative Joseph Schureck Lucerne Foods, Ltd. Region IV D. S. Hughes 11135 151 St. ILLINOIS MILK, FOOD AND Region V David Atkinson Edmonton, Alberta, Canada ENVIRONMENTAL SANITARIANS William Murphy 403-451-0817 Brenda Ward Pres., Ken Anderson, Harold Wainess & Assoc., Region VI Berford Turner CALIFOi^NIA ASSOCIATION OF DAIRY ANU 464 Central Ave., Northfield, IL 60093 Region VII Gary Coleman I lILK SANITARIANS Pres. Elect, Robert Crombie_ . Joliet 1st Vice Pres., Joe Byrnes _ .. Glenview Mall all correspondence to: Pres., Bill Bordessa, Bureau Milk & Dairy Foods Betty Kelly 2nd Vice Pres., Phil Hermsen .. Schaumburg Control, P.O. Box 2022, Merced, CA 95344 Rt. 7, Box 55A Sec’y. Treas., Clem Honer. . Glen Ellyn 1st Vice Pres., Austin D. Olinger_Upland Mall all correspondence to: Shelbyville, KY 40065 2nd Vice Pres., Willard L. Howder .. Martinez Clem J. Honer 502-564-7647 Recording Sec’y., Ralph Smith. Tulare 1 S. 760 Kenilworth Ave. Past Pres., Joe M. Cardoza.Santa Clara MICHIGAN ENVIRONMENTAL Glen Ellyn, IL 60137 HEALTH ASSOaATION Mall all correspondence to: 312-693-3200 Richard C. Harrell Pres., Stephen R. Tackitt, Macomb Co. Health CADMS Executive Sec. INDIANA ENVIRONMENTAL HEALTH Dept., 43525 Elizabeth Rd., Mt. Clemens, Ml 1554 West 120th St. AssoaA'noN inc. 48043 Los Angeles, CA 90047 1 Pres., Elect, Terry Arxferson . Lansing 213-757-9719 Pros., Ted Alexander. Indianapolis Sec’y., Joseph Hibberd . Lansing Pres. Elect, David E. Holder_ Trees., Debra L Vande Bunte. Holland CONNECTICUT ASSOaATION OF DAIRY 8 Indianapolis Sec’y., Nancy Landau . Indianapolis Mall aH correspondence to: FOOD SANITARIANS, INC. Trees., Barbara Meyer Susomey . Indianapolis Joseph Hibberd Pres., Louis Palumbo. .Hamden Michigan Dept, of Public Healih Vice Pres., Nicholas Macellett .Unionville Mall all correspondence to: P.O. Box 30035 Sec’y., Paul Gottheff . .Bozrah Indiana Environmental Health Assoc Lansing, Ml 48909 .... Killingworth Treas., William Peckham- Attn: Tammy Fleenor Directors: Indiana State Board of Health James Draze Board of Governors: 1330 W. Michigan Street Glenn Beers Or. Benjamin Cosenza Dr. Jesse Tucker Indianapolis, IN 46206 Guy Estep George Norman Philip Vozzola 317-633-0173 Dick Courson William Geenty Lucy Bassett William DeHaan Dr. Lester Hankin Henry Fournier David Herrington |k)wa association of milk. FOOD AND 1 J. Frank Martin MINNESOTA SANITARIANS C. Rodney Banks 1 ENVIRONMENTAL SANITARIANS, INC. John Karolus ASSOCIATION INC. Paul Danilowicz Mail correspondence to: Pres., Denward Hansen.r... . Exira Pres., Michael Pullen, 5530 Peterson Rd., White Dr. Lester Hankin Pres. ElecL Ralph Sanders . .. Waterloo Bear Lake. MN 55110 The Conn. Agric. Exper. Sta. 1st Vice Pres., Monty Berger ...... Decorah Pres. Elect, William Coleman ... Apple Valley PO Box 1106 2nd Vice Pros., Wilbur Nielson. Independence Vice Pres., Larry Hemmingsen ... Minneapolis New Haven, CT 06504 . Monticelk) Sec’y. Trees., Karen Scherer- Sec’y. Trees., Roy Ginn 203-789-7219 Mall all correspondence to: Mall all correspondetKe to: Dale Cooper Roy Ginn FLORIDA ASSOCIA'nON OF MILK, FOOD AND Box 69 Dairy Quality Inst. ENVIRONMENTAL SANITARIANS, INC. Manchester, lA 52057 2353 N. Rice St., Suite 110 Pres., Clilf Muncy.Miami 319-927-3212 St. Paul. MN 55113 Pres. Elect, Dick Jolley. Bradenton 612-484-7269 Past Pres., Jim Strange .Tallahassee KANSAS ASSOCIATION OF SANITARIANS Sec’y. Trees., Dr. Franklin Barber MISSISSIPPI ASSOCMTION OF SANITARIANS. INC. Board: Pres., Alan Gremmel, Milk Control, 1900 East 9th St., Wichita, KS 67214 Dave Fry Pres., Andy Colton, Oktibbeha County Health Dr. Jim Jezeski 1st Vice Pres., Loren Brock Dept., Lamkin St., PO Box 108, Starkville, MS Dr. Oliver Kaufman 2nd Vice Pres., Mary May 39759 Chester Marsh Sec’y. Treas., John M. Davis Pres. Elect, L. B. Barton Lucedale Marian Ryan Mall an coneepondence to: 1st Vice Pres., John Campbell . . Vicksburg John M. Davis 2nd Vice Pres., Charles Blakely . . . Grenada Mall all correspondence to: Wichita - Sedgewick Co. Dr. Franklin Barber Dept, of Comm. Health Sec’y Trees., Maurice Herington _Gulfport 1584 CumbertarKf Ct. 1900 E. 9th Mall all correspondence to:

DAIRY AND FOOD SANITATIONIFEmMKSCt 1986 73 Maurice Herrington VIce-Pres., I. R. Patel.Teeswater Nashville, TN 37204 2400 14 Street Secy’. Treas., J. Willekes. Scarborough 615-360-0155 Suite 203 Past Pres., G. Huber . Toronto Gulfport, MS 39501 Directors [TEXAS ASSOCIATION OF MILK, FOOD AND M. Brodsky . Toronto ENVIRONMENTAL PROTECTION MttSOURI MILK, FOOD AND ENVIRONMEN¬ J. Roth. Niagra Falls TAL HEALTH ASSOCIATION Pres., Joe Goddard, Texas Tech Univ., Envir. F. Eckel. Waterloo Health and Safety, PO Box 4369, Lubbock, TX P. Kwan. Toronto Pros., Barry Drucker . . Clayton 79409 R. Brown. Harriston Pres. Elect, David Welde_ ... Springfield Vice Pres., James Roberson ... San Antonio J. Schramek .Cambridge Vice Pres., Douglas Dodson .. -St. Louis Sec’y., Ron Richter .College Station Mall all correspondence to: Sec’y., Reid Stevens. Jefferson City Treas., Chris Woelfel.College Station Ontario Food Protection Assn. Trees., John G. Norris. Jefferson City Mall all correspondence to: P.O. Box 79 Prof. Ron Richter Mall all correspoiMlence to: Streetsviiie, Ontario Kleburg Center John Norris Canada L5M 2B7 Division Health Texas A&M University Box 570 College Station, TX 77843 Jefferson City, MO 65101 OREGON ASSOCIATION OF MILK, FOOD AND 409-845-4409 314-751-3696 ENVIRONMENTAL SANITARIANS, INC.

VIRGINIA ASSOCIATION OF SANITARIANS NEW YORK STATE ASSOCIATION OF MILK Pres., Al T. Rydmarck, 1165 North Locust, Canby, AND DAIRY FIELDMEN AND FOOD SANITARIANS OR 97013 Vice Pres., Robert Williams ...... Salem Pres., Greg Snow Pres., Joseph Ferrara, NYS Dept, of Ag. & Mar¬ Sec’y Treas., Floyd W. Bodyfelt. . . . Corvallis Past Pres., Joe Satterfield kets, Bklg. 8, State Campus, Albany, NY 12235 Directors: 1st Vice Pres., Ray Hall Pms. Elect, Gaylord Smith.Schenectady Ron McKay . . . . Salem 2nd Vice Pres., Donna Izac Past Pies., John R. Bartell .Alfred Robert Gerding. . Philomath Sec’y, Treas., W. J. Farley . Staunton Members: Mall all corteapondance to: Mall all correapondertce to: John Baxter.Canajoharie Floyd Bodyfelt W. J. Farley Paul Dersam .Leroy WIegand Hall 240 Route 1, Box 247 Robert J. Gales.Hancock Oregon State University Staunton, VA 24401 Mall all correspondence to: Corvallis, OR 97331 703-434-3897 David Bandler 503-754-3463 11 Stocking Hall Cornell University 1 PENNSYLVANIA DAIRY SANITARIANS I WASHINGTON MILK SANITARIANS Ithaca. NY 14853 1 ASSOCIATION ASSOCIATION 607-256-3027 Proa., James R. Barnett . .. Strasburg Pres., Donald Penders, WSDA, N. 222 Havana, NORTH DAKOTA ENVIRONMENTAL Pres. ElecL Arthur C. Freehling Spokane, WA 99201 HEALTH ASSOCIATION Vice Pres., Donald Lerch Pres. Elect, Paul Nelson.Seattle Assoc. Advisors: Sec’y. Treas., Lloyd Luedecke.Pullman Pros., Robert Hennes, Chief Sanitarian, State Stephen Spencer Mall all corrsapondsnce to: Laboratories Dept., P.O. Box 937, Bismarck, ND Sidney Barnard Lloyd Luedecke 58505 George W. Fouse NW 312 True St. Past Pres., Keith Johnson . Stanton Mall all correapondence to: Pullman. WA 99163 Sec’y., Scott Holmes, State Health Dept., Div. of Audrey Hostetter 509-335-4016 Environmental S^mitation, Bismarck, ND 58505- Hershey Choc. Co. 5520 19 E. Chocolate Ave. 1st Vice Pres., Donna Becker, 1st District Health rSCONSIN ASSOCIATION OF MILK AND Hershey, PA 17033 Unit, Minot. ND 58701 FOOD SANITARIANS 717-534-4031 Mall all correspondence to: Scott Holmes Pres., Eugene Lindauer, Wl Opt. of Ag, Trade & SOUTH DAKOTA ENVIRONMENTAL HEALThI State Health Dept. Cons. Prot., 220 N. Jefferson St., Suite 146 A, ASSOCIATION Div. of Environmental Sanitation 1 Green Bay, Wl 54301 Bismarck, ND 58505-5520 Pres., Robert McGrath. . Brookings Vice Pres., Dale Hachmann 701-224-4600 Pres. Elect, Morris Forsting . Sioux Falls 1st Vice Pres., Randy Daggs .Madison Sec’y. Treas., Stanley A. Iwagoshi Sioux Falls Sec’y. Treas., Neil Vassau.Madison Past Pres., David Meyers. Arcadia OHIO ASSOaATION OP MILK, FOOD AND For more Information contact: ENVIRONMENTAL SANITARIANS Stanley A. Iwagoshi Mall all corraspondeiKe to: South Dakota Dept, of Health Neil M. Vassau Pros., Dean Devore, Fieldman - Famarack Farm, 1320 S. Minnesota, Suite A PO Box 7883 1701 Tamarack Rd, Newark, OH 43055 Sioux Falls, SD 57105 Madison, Wl 53707 Vlca Prse., Edward Leavitt.Dayton 605-339-7113 608-267-3504 2nd Vice Pres., Emil Mikolajcik - Columbus TENNESSEE ASSOCIATION OF MILK, WATER WYOMING PUBLIC HEALTH bid. Advisor, Harry Haverland.Cincinnati AND FOOD PROTECTION SANITARIANS ASSOCIATION Mall all correspondence to: Pres., Gruy Hickman, Cheyenne/Laramie Co. Donald L. Barrett Pres., Ray Rottero Health Dept., 1710 Snyder Ave., Cheyenne, WY 6727 Deepwood Ct. Past Pros., Carl Moore 82001 Reynoldsburg. OH 43068 Pres. Elect, David Mayfield Pres. Elect, Kathy Johnson .Capper 614-222-6195 Vice Pres., Dr. B. J. Demott Sec’y., Sandra Knop . Green River Sec’y-Treas., Cecil White Treas., Sandra Palmer. Cheyenne Archivist, Ruth Fuqua Mall all correspondence to: ONTARIO FOOD PROTECTION ASSOCIATION Mall all corrsapondsnce to: Sandra Knop Cecil White Wyoming Dept, of Health Pres., J. D. Cunningham, Dept, of Environmental Dept. Agriculture PO Box 1153 Biology, University of Guelph, Guelph, Ontario, Ellington Agri. Center Green River, WY 82935 N1G-2W1 Box 40627 Melrose Station 307-875-5846

74 DAIRY AND FOOD 5A^/TA^/0^/FEBRUARY 1986 Equipment / Supplies 2 Fillers For Sale ■Haskon 740U—Piston Filler Attention: ■Haskon 740—Timed Filler Contact: BREDDO HIGH SPEED BLENDERS HUNTER JERSEY Available in All Sizes From: FARMS 2200 Shopton Rd. 25 gallons through 300 gallons Charlotte. NC 28210 ■nil WraOJOH CHOOSE FROM Complete Inventory Including Single Wall or Jacketed Units BOTTLE FILLERS Contact: BREDDO LIKWIFIERS 18th & Kansas Rotary 100% S/S sanitary machines, 6 Kansas City, KS 66105 to 32 Valves for ultralight plastic or 800-255-4092 glass containers; machines capable of handling a wide range of specialty products and chemicals up to 100 centiposie.

1 5000 g<)l cold wail tank ^ FOGG FILLER CO. 1— lot oil -4 ptpe valves & lutings ^ 37 Van Dyke Am. 1 —500 gal complete H T S T w homo ^ Holland. Ml. 49423 2- 6000 gal milk storage tanks ^ (676) 392-1806 2-600 gal processing vats ^ 1—1000 gal conventK»nal starter vat 3 1— 3500 Oamrow deep make vat ^ 1 — 1000 Gal pressure wall vat ^ 1-6000 Gal cold wall tank ^ 1—10.000 gal rectangular cold wall tank 7

Mmco 550 S.S. Vi p. to Vi gal. Nlmco 5110 E S.S. Eco Pack Buflovak 2139 sq. It. 2-effact sanM. evap. AmarioS 1 autoplate Ireezer, 800 GPH DaLaval SS Ml. A 10-RCF plate exdi., unused Excallo 0-80 S.S. Vi p. to qts. DaLaval BRPX2 13-30 SS separators FMC Mdl. SSE & B-75 juice finistiers Gaulki MC45-4TPS 2-stage hociKiganizer, 3000 GPH @ 2500 psi Hartig H-140 blow mokter, 1985 WE BUY DAIRIES

Call 800-228-7213 for PERRYI Box OF. Hainesport. N.J. 08036 quick delivery of C.I.M. Phone: 609-267-1600 NEWULM parts for use in these compressors: DARY FRICK Wire Ice Cream YORK Hardening Baskets Don Dannhemt Size 8%” X lOVz" X 22”. Holds 10-% CLM. gallon ice cream cartons. For additional 914 Summit Av«. information contact: I N«w Ulm, MN 96073 Try First: 507/354-1001 Bill Reynotd«/or Res: 507/354-3458 The Director of Purcheslng COUNTRY FRESH INC. Central Ice Machine Grand Rapids, Ml e (616) 243-0173 4717 F Street, Omaha, NE 68117

DAIRY AND FOOD SANITATIONIFEBRVARY 1986 75 76 DAIRY AND FOOD SANITATIONIFEWaiARY 1986 the qualitative Bacillus stearothermophilus disc assay method. Abstracts of papers in the February Journal of Food Pro¬ Formic acid and 1% potassium phosphate buffer systems were tection suitable in that they did not react adversely with the B. stearothermophilus spores or cause degradation of penicillin. To receive the Journal of Food Protection in its en¬ With the formic acid buffer, a 20% casein slurry and a 10% tirety each month call 515-232-6699, ext. A. caseinate slurry were sufficiently fluid to allow capillary satura¬ tion of a 12.7-mm paper disc. Casein and caseinate rehydrated with 1% potassium phosphate buffer were too viscous to permit saturation of a disc. The detectable level in a 20% casein slurry and a 10% caseinate slurry was >0.004 lU penicillin G/ml. Rapid Detection of Salmonellae in Foods Using Immunoas¬ Casein and caseinate prepared from potassium or procaine say Systems, George F. Ibrahim, Mary J. Lyons, Reta A. penicillin G-contaminated skim milk contained no detectable Walker and Graham H. Fleet, Hawkesbury Agricultural Re¬ level of antibiotics as determined by the fi. stearothermophilus search Unit, New South Wales Department of Agriculture, disc assay method. Richmond, N.S.W. 2753, Australia and School of Food Tech¬ nology, University of New South Wales, Kensington, N.S.W. 2033 Australia J. Food Prot. 49:92-98

Homologous Bacteriophage Control of Pseudomonas Growth and Beef Spoilage, G. Gordon Greer, Agriculture Canada, Lacombe Meat Research Centre, Lacombe, Alberta, Canada A standard cultural method, radioimmunometric (RIMA) and TOC ISO enzyme immunometric (EIMA) assays were compared for de¬ J. Food Prot. 49:104-109 tection of salmonellae in 235 food samples. The immunoassays used titanous hydroxide as the solid-phase, commercial Spicer- Edwards salmonella polyvalent H antisera (SEA) or pooled anti¬ sera produced against 10 salmonella flagellins (PFA). Nineteen food samples were positive for Salmonella by the standard cul¬ tural method. These as well as one additional sample were also positive for Salmonella by RIMA and EIMA. No false-negative The effects of homologous bacteriophages upon growth of a results were obtained from the immunoassays using PFA, beef spoilage pseudomonad and the retail case life of beef were whereas two false-negative results were observed when SEA examined under conditions of simulated retail display. Initial was used. The incidence of false-positive results when SEA and studies with an aqueous extract of beef muscle showed PFA were used were, respectively, 3.0 and 0.9% with RIMA Pseudomonas growth was significantly limited by phages for and 2.6 and 0.9% with EIMA. The immunoassays were also up to 3 d at 7°C. Subsequently, it was shown that the treatment able to detect 77 Salmonella serotypes when grown alone or of Pseudomoruis-inoculated steaks with high titer phage lysates in association with other species of Enterobacteriaceae, in man¬ (10® PFU/ml) resulted in a 1- to 2-log reduction in the level nitol selenite cystine broth. Both immunoassays performed reli¬ of bacterial contamination and a 2-log increase in phage num¬ ably on enrichment cultures stored under refrigeration for up bers after 4 d of retail display. These changes were accom¬ to 9 d. Also, of 6 non-motile salmonellae, 5 were detectable panied by a marked decrease in steak surface discoloration and by the immunoassays. The immunoassays were simple, rapid a concurrent improvement in retail acceptance. Steak case life and cost-efficient. was positively correlated with phage concentration within the range of 10 to 10® PFU/ml. At the highest concentration of phages tested (10® PFU/ml) steak case life was significantly in¬ creased from 1.6 to 2.9 d. It was concluded that phages could multiply on the steak surface and have the potential for the biological control of beef spoilage. Applicability of the Bacillus stearothermophilus Disc Assay for Penicillin Residues in Casein/Caseinates, Kathleen T. Raj- kowski and James W. Messer, Department of Health and Human Sciences, Food and Drug Adminstration, Division of Microbiology, 1090 Tusculum Avenue, Cincinnati, Ohio 45226 J. Food Prot. 49:99-103

Relationship of Somatic Cell Count and Total Sulfhydryls in Milk, Daniel R. Sarnies, Susan L. Dill, Ronald L. Richter and Charles W. Dill, Department of Animal Science, Texas Six buffer systems were examined as hydrating solutions for A&M University, College Station, Texas 77843 assaying antibiotic residues in bovine casein or caseinates by J. Food Prot. 49:110-111

DAIRY AND FOOD SANHATlONIFEBRViAXi 1986 77 Individual milk samples from 32 cows were analyzed to de¬ partment of Food Technology and Science and Animal Science, termine the relationship between somatic cell concentration and University of Tennessee, Knoxville, Tennessee 37901-1071 total sulfhydryl concentration (cysteine plus reduced cystine). A J. Food Prot. 49:117-120 significant relationship was detected between somatic cell count, which ranged from 1.7 x KX* to 1.0 x lO’ cells/ml, and total sulfhydryls per gram of milk protein. The regression equation, total sulfhydryls/g of milk protein = 31.% -I- 7.99 (logio somatic cell count) with r^ = 0.19, was calculated. The Twenty-four market samples of cottage cheese had an aver¬ mean total sulfhydryl concentration was 73.1 p.moI/g of protein. age sodium concentration of 4.91 ± 1.20 mg/g. Two samples The minimal effect of somatic cell concentration on total sul¬ of cottage cheese formulated to contain 1.1% “Lite” and fhydryl concentration indicates that somatic cell concentration Zyest, and having sodium concentrations of 3.23 and 2.34 mg/g should have little influence on chemical parameters of milk pro¬ had significantly lower flavor scores than a sample containing tein determined by sulfhydryl analysis when proper experimen¬ 1.4% NaCl and having 6.25 mg of Na/g. The Standard Plate tal controls are used. Counts and the yeast and mold counts on the cottage cheese after storing 10 d at 4°C were not different between samples containing salt, salt substitute or salt substitute plus a dry yeast preparation. Psychrotrophic bacteria were more numerous in the samples containing the yeast preparation. Four samples of but¬ termilk containing .015% “Zyest 45-F” and .25% NaCl, .25% “Lite” and .015% “Zyest 45-F”, .25% NaCl, or .25% “Lite” Effect of Sugar and Low>Dose Irradiation on Toxin Produc¬ had comparable flavor scores. The sodium concentrations of the tion by Clostridium botuUnum in Conuninuted Bacon, C. N. four samples were 1.096, .793, 1.125 and .771 mg/g, respec¬ Huhtanen, J. Shieh, E. Wierbicki, L. Zaika, R. K. Jenkins, tively. The growth of yeasts and molds in samples containing R. L. Buchanan and D. W. Thayer, Eastern Regional Research “Zyest 45-F” and “Lite” was slightly but not significantly Center, Agricultural Research Service, U.S. Department of Ag¬ greater than the other three samples. Psychrotrophic counts on riculture, 600 East Mermaid Lane, Philadelphia, Pennsylvania buttermilk after 7 d of storage at 4°C were much lower than 19118 the original counts, but were not influenced by the additives J. FoodProt. 49:112-116 used.

Influence of Sample Reconstitution on Recovery of So/- Comminuted bacon, processed to contain target levels of 40 moneUa Species from Low-Moisture Dairy Foods, Paul L. p,g NaN02/g and 0, 0.25 or 0.75% sucrose or 0.75% glucose, Poelma, Clyde R. Wilson and Wallace H. Andrews, Division was inoculated with a mixture of spores of 20 strains of Clos¬ of Microbiology, Food and Drug Adminstration, Washington, tridium botuUnum (400 spores per g) and was canned under D.C. 20204 vacuum. Portions were irradiated using '^’Cs at doses of 0, J. FoodProt. 49:121-125 0.19, 0.38, 0.75, 1.12 and 1.5 Mrad. Cans were incubated for I, 2, 4 or 8 wk at 30‘’C. Some cans of nonirradiated bacon without or with 0.25% sucrose became toxic in 2 wk; with 0.75% sucrose, toxin production was delayed to 8 wk. Bacon irradiated at 0.75 Mrad, made with or without sucrose, became Recovery of Salmonella species from dry whole milk, lactic toxic in 2 to 4 wk, whereas most cans of bacon irradiated at casein, non-instantized nonfat dry milk, rennet casein and 1.5 Mrad remained toxin-free for the 8-wk incubation period. A comparison of bacon made with 0.75% sucrose or glucose sodium caseinate was compared under rapid and slow condi¬ showed no difference between the sugars in the rates of toxin tions of rehydration. For rapid rehydration, a 25-g portion of production by C. botuUnum in irradiated cans of bacon. Irradia¬ each product was blended or swirled with 225 ml of appropriate preenrichment medium. After 60 min, the flask contents were tion at 0.19 Mrad increased the rate of toxin formation over nonirradiated bacon in sugar-containing (0.75%) bacon, but had adjusted to pH 6.8 and incubated at 35“C. For slow rehydra¬ no effect in sugar-free bacon. The pH of nonirradiated bacon tion, a 25-g portion of each product was gently added to 225 containing 0.75% glucose or sucrose decreased from pH 6.12 ml of appropriate preenrichment medium, allowed to soak un¬ and 6.11, respectively, to pH 5.63 and 5.67 after 8 wk of incu¬ disturbed for 60 min at room temperature, and then incubated bation at 30‘’C. The titratable acidity showed a concurrent in¬ at 35°C without pH adjustment. Recovery of Salmonella by the crease. The pH and titratable acidity of bacon irradiated at 0.19 slow rehydration (soak) method was equal or enhanced for all Mrad or higher showed no changes. products tested except sodium caseinate. Use of a meter instead of test paper to adjust the pH of rapid rehydration (blend/swirl) preenrichments did not improve recovery of Salmonella. Exami¬ nation of dry whole milk and non-instantized nonfat dry milk by the soak method should be limited to 25-g amounts since lOO-g and 375-g composites were not completely wetted. Com¬ posites of lactic and rennet casein weighing ^375 g, however, Use of Sodium Substitutes in Cottage Cheese and Butter¬ may be examined by the soak method without loss of analytical milk, B. J. Demon, J. P. Hitchcock and P. M. Davidson, De- sensitivity.

78 DAIRY AND FOOD SANITATION/FEBRVARY 1986 Sulfite Residues in Restaurant Salads, Laura B. Martin, Julie growth was noted with storage time between treated and un¬ A. Nordlee and Steve L. Taylor, Food Research Institute, De¬ treated groups for the 3-d incubation period, but well defined partment of Food Microbiology and Toxicology, and Depart¬ differences were noted in the 5- and 7-d incubation groups, ment of Food Science, University of Wisconsin, 1925 Willow with aerobic growth in treated groups being significantly slowed Drive, Madison, Wisconsin 53706 through the 6-week storage period, and psychrotrophs being I J. Food Prot. 49:126-129 to 1.5 log cycles lower at the 6-week evaluation. The growth patterns suggest that nisin played a role in the reduced growth rate of bacteria in treated groups.

Sulfiting agents, which have been used as salad fresheners to prevent the enzymatic browning 'of restaurant salads, may pose a hazard to sulfite-sensitive asthmatics.- Chopped lettuce Survival and Growth of Campylobacter jejuni in Egg Yolk treated with a commercial salad freshener at the recommended and Albumen, A. Gavin Clark and Donna H. Bueschkens, De¬ level of 1 tablespoon per gallon (ca. 5.3 g/L) of dip solution partment of Microbiology, University of Toronto, 150 College can contain as much as 963 mg/kg (ppm) total SO2 equivalents. Street, Toronto, Ontario, Canada M5S 1A8 Most of the sulfite in chopped lettuce is free SO2. If commer¬ J. Food Prot. 49:135-141 cial salad fresheners are abused by using levels in excess of 1 tablespoon per gallon, progressively higher levels of residual sulfite are retained on the lettuce. Cole slaw prepared according to a typical commercial formulation contained 350 mg/kg total

SO2. A survey of lettuce salads, cole slaw and potato salads from 25 local and national chain restaurants and delicatessens in Madison, Wisconsin, showed sulfite residue levels to be well Campylobacter jejuni will grow in egg yolk and in yolk-albu¬ below those of a treated salad, indicating a lack of sulfite use. men melanges reaching populations in excess of 10* CFU/ml. Albumen alone is highly toxic, with Djo values of 2.4 h in vitro at 42°C. Exposure to albumen in vitro is not reversed by later exposure to yolk; rather a substrate accelerated death effect is seen in the presence of added yolk. C. Jejuni was generally more sensitive to gelatinous albumen than to less viscous albu¬ men, although both forms of albumen inhibited motility after 6 h of incubation at 42'’C. Sensitivity to albumen was only par¬ Shelf-Life Extension of Vacuum Packaged Frankfurters tially due to the individual effects of pH or lysozyme. The Made from Beef Inoculated with Streptococcus lactis, S. Y. major factor in the sensitivity of C. jejuni to egg white was Wang, T. R. Dockerty, R. A. Ledford and J. R. Stouffer, De¬ the conalbumen as demonstrated by in vitro culture. partment of Animal Science, Cornell University, Ithaca, New York 14853-4801 J. Food Prot. 49:130-134

Effects of Radurization and Refrigerated Storage on Quality and Shelf-Life of Freshwater Prawns, Macrobrachium rosen- Fresh beef, containing .5% dextrose, was inoculated with bergii, S. Angel, B. J. Juven, Z. G. Weinberg, P. Lindner Streptococcus lactis, incubated for 3, 5 and 1 A aXl± TC, and and E. Eisenberg, Department of Food Science, Agricultural then used to manufacture frankfurters. The frankfurters were Research Organization, The Volcani Center, P.O. Box 6, Bet vacuum-packaged and stored for 1, 2, 4 and 6 weeks at Dagan 50250, Israel, and Soreq Nuclear Research Center, 3±1°C. Microbial quality was evaluated by examining Yavne, Israel frankfurters for aerobic and psychrotrophic counts at the end J. Food Prot. 49:142-145 of each storage period. The level of nisin, an antibiotic sub¬ stance produced by this strain of S. lactis, was also monitored in fresh meat and processed products. During the incubation period, no appreciable reduction in pH occurred in fresh meat. Growth of psychrotrophs was slower in treated than untreated fresh meat, but whether this was due to presence of nisin or competition resulting from the heavy inoculation with S. lactis is unclear. Before and after processing, nisin levels in the 5- The effects of radurization on bacteriological, chemical, and 7-d incubation-treated groups were higher than in the 3-d physical and sensory changes were studied in iced-stored fresh¬ group, and all treated groups had higher nisin levels than un¬ water prawns of the species Macrobrachium rosenbergii. At treated groups. Little difference in aerobic and psychrotrophic both 145 and 230 krad, counts of potential spoilage bacteria

DAIRY AND FOOD SANITATIONIFEVRliPAN 1986 79 were reduced. Irradiation at 230 krad resulted in increased Pictorial Guide for Rapid Identification of Conunon Adult TVBN values. No significant differences in texture (mushiness) Storage Insects, Richard M. Klein, Food and Drug Adminstra- were observed between irradiated and nonirradiated samples tion. Department of Health and Human Services, New York throughout the storage period. Atypical streptobacteria (D = 59 Regional Laboratory, 850 Third Avenue, Brooklyn, New York krad) were the predominant organisms isolated from irradiated 11232 prawns after 4 weeks of refrigerated storage. No connection J. Food Prot. 49:154-160 was found between development of mushiness and total or pro¬ teolytic bacterial counts.

Toxicological' Safety Evaluation of a Bacillus acidopul- To assist analysts with identification of the adult insects most lulytkus Pullulanase, M. Stavnsjerg, R. K. Hjortkjaer, V. commonly found in foods, detailed drawings of 21 such insects Bille-Hansen, B.-F. Jensen, R. J. Greenough, M. McConville, are provided. For each example, accompanying test summarizes M. Holmstroem and K. P. Jazelden, Novo Industri A/S, Re¬ the identifying characteristics and gives additional information search and Development Division, 2880 Bagsvaerd, Denmark about its name and habits. Larger scale drawings of adult anten¬ and Inveresk International Ltd., Musselburg EH2I 7UB, Scot¬ nae and mandibles are included with most examples. land J. Food Prot. 49:146-153

Promozyme*, an amylopectin debranching enzyme produced by Bacillus acidopullulyticus, was studied to evaluate its safety in the food industry. A dietary subchronic toxicity study incor¬ Campylobacter jejuni in Foods: Its Occurrence, Isolation porating fertility and teratogenicity studies was performed in 1- from Foods, and Ii\jury, Samuel A. Palumbo, Eastern Region¬ month-old rats at concentrations of 0.5, 1.5 and 5% Prom¬ al Research Center, Agricultural Research Service, U.S. De¬ ozyme. No adverse effects were seen at the 0.5 and 1.5% dose partment of Agriculture, Philadelphia, Pennsylvania 19118 levels, and at the 5% dose level only minor or equivocal signs y. Food Fro/. 49:161-166 of toxicity were recorded. With the exception of a moderate reduction in body weight gain the F|a litters at the 5% dose level, no effects were found in the fertility study, and Prom¬ ozyme was not teratogenic. In a I3-wk oral toxicity study in dogs, no adverse effects resulted from 0.5 g/kg/d, whereas mild gastrointestinal disturbances were seen clinically at 1.5 and 5.0 g/kg/d. In dogs given 5.0 g/kg/d, terminal investigations The following aspects of Campylobacter jejuni has been re¬ showed increased kidney weights and mineralized casts in renal viewed: characteristics of C. jejuni, its occurrence in foods, cortical tubules. This was probably due to the high content of methods to quantitatively recover the organism from food, and ash (phosphorus) in the test material. Lack of mutagenic poten¬ heat injury and fteeze-thaw stress of C. jejuni. C. jejuni can tial was confirmed in bacterial mutagenic assays with Sal¬ be heat injured in 0.1 M potassium phosphate buffer at 46°C. monella typhimurium (TA 1535, TA 1537, TA 1538, TA 98 Heat injury can be demonstrated as the differential count be¬ and TA 100) and in an in vivo cytogenetic study in rat bone tween brucella agar plus ferrous sulfate, sodium metabisulfite marrow cells after a single dose and daily dosing for 5 d of and sodium pyruvate (FBP) and brilliant green 2% bile broth up to 8 g/kg/d. In an acute inhalation study with 4 h of expo¬ agar plus FBP. Heat-injured C. jejuni will grow on brucella sure of rats, no death occurred at the highest dose level used, agar containing either of the three antibiotic mixtures typically i.e., 2 mg/L. The test material was non-irritating to skin and used to isolate C. jejuni. Heat-injured C. jejuni will repair (re¬ did not produce eye injury in rabbits. A skin sensitization study gain dye and bile tolerance) in brucella broth plus FBP. C. je¬ in guinea pigs revealed no indication that the enzyme is a sen¬ juni can be freeze-thaw stressed. This stress is demonstrated sitizer. The pathogenic potential of the enzyme-producing B. as a sensitivity to the antibiotic polymyxin B or incubation at acidopullulyticus was investigated by single intraperitoneal and 42°C. Addition of succinate and cysteine increased recovery of subcutaneous administrations to rats and mice; the microor¬ fteeze-thaw stressed C. jejuni. Although the presence of in¬ ganism was found to be nonpathogenic (LDso>10'° cells/kg). jured/stressed C. jejuni in foods has not yet been detected, Tests of culture broths revealed that the microorganism does methods are now available to begin this search. The injury/ not produce antibiotics Results indicated that production and stress process may explain the often encountered difficulty in the intended use of Promozyme can be regarded as safe for isolating C. jejuni, especially low numbers, from foods. plant workers and consumers.

80 DAIRY AND FOOD SANITATIONIFEBRUARY 1986 READER SERVICE INFORMATION

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DAIRY AND FOOD SANITATION/FEBRVARY 1986 81 lAMFES, Inc. Reader Service Information P.O. Box 701 Ames, lA 50010

82 DAIRY AND FOOD SANITATIONIVeBRUASCY 1986 Holders of 3-A Symbol Council Authorization on February 15,1986 Questions or statements concerning any of the holders au- 205R Dairy Equipment Co. (5/22/69) thorizations listed below, or the equipment fabricated, 1919 S. Stoughton Rd., P.O. Box 8050 should be addressed to: Robert E. Hoitgrieve, Sec’y.-Trea- Madison, Wisconsin 53716 surer, W255 N477 Grandview Blvd., Suite 100, , Waukesha, 377 Energy Service Co. (2/4/83) Wisconsin 53188 B200 Walker Bldg., 734 15th St.. NW Washington, DC 20005 01-06 Storage Tanks for Milk and Milk Products 404 Fullwood-Packo N.V. (8/25/83) IIS A-L Stainless Inc. (9/28/58) (Not available in USA) (Not available in USA) Cardijnlaan 10 113 Park St., South 8160 Diksmuide, Belgium Peterborough, Ontario Canada K9J 3R8 65R G & H Products Corp. (5/22/57) 2 APV Crepaco, INC. (5/1/56) 7600-57th Avenue 100 South CP Ave. P.O. Box 1199 Lake Mills, Wisconsin 53551 Kenosha, WI 53141 28 Cherry-Burrell Corporation (10/3/56) 348 ITT Jabsco Ltd. (12/3/81) (A Unit of AMCA Int’l., Inc.) (A Unit of ITT MARC Div.) 575 E. Mill St. 3200 Bristol St., Suite 701 Little Falls, New York 13365 Costa Mesa, California 92626 102 Chester-Jensen Co., Inc. (6/6/58) 145R ITT Jabsco Products (11/20/63) 5th & Tilghman Sts., P.O. Box 908 1485 Dale Way Chester, Pennsylvania 19016 Costa Mesa, California 92626 117 DCl, Inc. (10/28/59) 314 Len E. Ivarson, Inc. (12/22/78) P.O. Box 1227, 600 No. 54th Ave. 3100 W. Green Tree Rd. St. Cloud, Minnesota 56301 Milwaukee, Wisconsin 53209 76 Damrow Company (10/31/57) 372 The Kontro Co., Inc. (12/20/82) (A Div. of DEC Int’l., Inc.) 450 W. River St., P.O. Box 30 196 Western Ave., P.O. Box 750 Orange, Massachusetts 01364 Fond du Lac, Wisconsin 54935-0750 461 L.A. Liquid Handling Systems for (12/5/85) 127 Paul Mueller Co. (6/29/60) Nakamura Metallic Ind. Co., Ltd. r .L/. t50X oZo 15411 S. Broadway Springfield, Missouri 65801 Gardena, California 90247 440 Scherping Systems (3/1/85) 26R Ladish Co., Tri-Clover Div. (9/29/56) 801 Kingsley St. 9201 Wilmot Rd. Winsted, MN 55395 Kenosha, Wisconsin 53I4I 432 TCI-Superior Division, (11/9/84) 373 Luwa Corporation (12/27/82) Mueller Canada Inc. 4404 Chesapeake Dr. 6500 Northwest Dr. Charlotte, North Carolina 28216 Mississauga, Ontario, Canada L4V 1K4 364 M D Pneumatics, Inc. (7/28/82) 31 Walker Stainless Equipment Co., Inc. (10/4/56) 4840 W. Kearney Elroy, Wisconsin 53929 Springfield, Missouri 65803 02-08 Pumps for Milk and Milk Products 319 Mono Group, Inc. (3/21/79) 63R APV Crepaco, INC. (4/29/57) 847 Industrial Dr. 100 South CP Ave. Bensenville, Illinois 60106 Lake Mills, Wisconsin 53551 148R Moyno Industrial Products (4/22/64) 325 Albin Pump, Inc. (12/19/79) of Robbins & Meyers, Inc. 120 Interstate N. Pkwy. E.#208 1895 Jefferson St. Atlanta, Georgia 30339-2103 Springfield, OH 45506 214R Ben H. Anderson Manufactures (5/20/70) 400 Netzsch Incorporated (8/15/83) Morrisonville, Wisconsin 53571 119 Pickering Way 212R Babson Brothers Co. (2/20/70) Exton, PA 19341-1393 2100 S. York Rd. 375 Pasilac, Inc. (1/25/83) Oak Brook, Illinois 60521 660 Taft St., NE 462 C. Itoh & Co. (American) Inc. (12/5/85) Minneapolis, Minnesota 55413 335 Madison Avenue 241 Puriti, S.A. de C V. (9/12/72) New York, New York 10017 (not available in USA) 29R Cherry-Burrell Corp. (10/3/56) Alfredo Nobel 39 (A Unit of AMCA Int’l., Inc.) Industrial Puente de Vigas 2400-6th St. SW, P.O. Box 3000 TIalnepantIa, Mexico Cedar Rapids, Iowa 52406 451 Rovac Pump & Supply Co. (8/28/85)

DAIRY AND FOOD SANfrATIONIFEUKUARY 1986 83 3-A SYMBOL HOLDERS

R.D. #1 U.S. Route IIN. 425 TCI-Superior Division, (8/31/84) P.O. Box 303 Mueller Canada Inc. Berwick, Pennsylvania 18603 6500 Northwest Dr. 306 Stamp Corporation (5/2/78) Mississauga, Ontario, Canada LAV IK4 2410 Parview Rd. Middleton, Wisconsin 53562 332 Superior Stainless, Inc. (12/10/80) 05-13 Stainless Steel Automotive Milk Transportation 611 Sugar Creek Rd. Tanks for Bulk Delivery and/or Farm Delavan, Wisconsin 53115 Pick-up Service 72R L. C. Thomsen & Sons, Inc. (9/14/57) I303-43rdSt. 379, Bar-Bel Fabricating Co., Inc. (3/15/83) Kenosha, Wisconsin 53140 RR2 219 TCI-Superior Division, (2/15/72) Mauston, Wisconsin 53948 Mueller Canada Inc. 70R Brenner Tank, Inc. (8/5/57) 6500 Northwest Dr. 450 Arlington Ave., P.O. Box 670 Mississauga, Ontario, Canada L4V 1K4 Fond du Lac, Wisconsin 54935 175R Universal Dairy Equipment (10/26/56) 388 FrelLInc. (5/24/83) 408 S. First Ave. 1313 Com Products Rd. Albert Lea, MN 56007 Corpus Christi, Texas 78408 329 Valex Products Corp. (6/10/80) 45TheHeilCo. (10/26/56) 6080 Leland Street 3000 W. Montana P.O. Box 593 Ventura, California 93003 Milwaukee, Wisconsin 53201 52R Viking Pump-Houdaille, Inc. (12/31/56) 40 Hills Stainless Steel & Equip., Inc. (10/20/56) 406 State St. 405 S . Water Cedar Falls, lA 50613 Hills, MN 56138 5R Waukesha Foundry Division (5/6/56) 66 Kari-Kool Transports, Inc. (5/29/57) Abex Corporation P.O. Box 538 1300 Lincoln Avenue Beaver Dam, WI 53916 Waukesha, Wisconsin 53186 201 Paul Krohnert Mfg. Ltd. (4/1/68) 408 Westfalia Systemat (10/18/83) (not available in USA) 1862 Brummel Drive 811 Steeles Ave., P.O. Box 126 Elk Grove Village, IL 60007 Milton, Ontario Canada L9T 2Y3 305 Light Industrial Design Co., Inc. (3/23/78) 8631-A Depot Rd. Lynden, Washington 98264 (M-03 Homogeniiers and High Pressure 85 Polar Tank Trailer, Inc. (12/20/57) Pumps of the Plunger Type Holdingford, MN 56340 189 A & L Tougas, Ltee (10/3/66) 37 APV Crepaco, INC. (10/19/56) (not available in USA) 100 South CP Ave. I Tougas St. Lake Mills, Wisconsin 53551 Iberville, Quebec, Canada 75 APV Gaulin, Inc. (9/26/57) 25 Walker Stainless Equipment Co. (9/28/56) 44 Garden St. New Lisbon, Wisconsin 53950 Everett, MA 02149 437 West-Mark (11/30/84) 344 Alfa-Laval, Inc. (8/23/81) 2704 Railroad Ave., P.O. Box 418 2115 Lin wood Ave. Ceres, CA 95307 Ft. Lee, New Jersey 07024 390 American Lewa, Inc. (6/9/83) 11 Mercer Rd. 08-17 Fittings Used on Milk and Milk Products Natick, Massachusetts 01760 Equipment and Used on Sanitary Lines 247 Bran & Lubbe, Inc. (4/14/73) Conducting Milk and Milk Products 512 Northgate Pkwy. Wheeling, Illinois 60090 87 Cherry-Burrell Corp. (12/20/57) 322 A-L Stainless Inc. (7/16/79) (A Unit of AMCA Int’l., Inc.) (Not available in USA) 2400-6th St., SW, P.O. Box 3000 113 Park St., South Cedar Rapids, Iowa 52406 Peterborough, Ontario Canada K9J 3R8 256 Liquipak Int’l. Inc. (1/23/74) 349 APN, Inc. (12/15/81) 2285 University Ave. 400 W. Lincoln St. Paul, Minnesota 55114 Caledonia, Minnesota 55921 309 Pasilac, Inc. (7/19/78) 260 APV Crepaco, INC. (5/22/74) 660 Taft St., NE 100 South CP Ave. Minneapolis, MN 55413 Lake Mills, Wisconsin 53551

84 DAIRY AND FOOD SANITATIONlYE^LMAKY 1986 3-A SYMBOL HOLDERS

403 APV Crepaco, INC. (mmi) 33 Centerville Rd. 395 Fillmore Ave. Lancaster, Pennsylvania 17603 Tonawanda, NY 14150 454 Jensen Fittings Corp. (9/11/85) 450 APV International Limited (8/22/85) 107-111 Goundry St. (Not available in USA) North Tonawanda, New York 14120-5998 P.O. Box 4, Manor Royal 34R Ladish Co., Tri-Clover Div. (10/15/56) Crawley 9201 Wilmot Rd. West Sussex RHIO 2QB Kenosha, Wisconsin 53141 England 398 Ladish Co., Tri-Clover Div. (7/29/83) 291 Accurate Metering Systems, Inc. (biiini) 9201 Wilmot Road 1731-33 Carmen Dr. Kenosha, WI 53141 Elk Grove Village, Illinois 60007 389 Lee Industries, Inc. (5/31/83) 380 Allegheny Bradford Corp. (3/21/83) P.O. Box 688 P.O. Box 200 Route 219 South Philipsburg, PA 16866 Bradford, PA 16701 239 Lumaco, Inc. (6/3(V72) P.O. Box 688 79R Alloy Products Corp. (11/23/57) 1045 Perkins Ave., P.O. Box 529 Teaneck, New Jersey 07666 200R Paul Mueller Co. Waukesha, Wisconsin 53187 (3/5/68) 1600 W. Phelps St., Box 828 422 BS&B Safety Systems, Inc. (6/12/84) Springfield, Missouri 65801 7455 E. 46th St. 374 Pasilac, Inc. (1/25/83) Tulsa, OK 74133 660 Taft St.. NE 245 Babson Bros. Company (2/12/73) Minneapolis, Minnesota 55413 2100 So. York Rd. 416 Process Engineers, Inc. Oak Brook, Illinois 60521 (1/11/84) 3329 Baumberg Ave. 443 Badger Meter, Inc. (5/1/85) 6116 East 15th Street Hayward, CA 94545 Tulsa, OK 74158 242 Puriti, S.A. deC.V. (9/12/72) (not available in USA) 284 Bristol Engineering Co. (11/18/76) Alfredo Nobel 39 210 Beaver St., P.O. Box 6% Industrial Puente de Vigas Yorkville, Illinois 60560 TIalnepantIa, Mexico 411 Capital Equipment Corp. (11/15/83) 149R Q Controls Subsid. of Cesco Magnetics (5/18/64) 2421 Darwin Road 93 Utility Court Madison, WI53704 Rohnert Park, California 94928 82R Cherry-Burrell Corp. (12/11/57) 424 Robert-James Sales, Inc. (8/31/84) (A Unit of AMCA Int’l. Corp.) P.O. Box 1672, 269 Hinman Ave. 2400-6th St. SW, P.O. Box 3000 Buffalo, NY 14216-0672 Cedar Rapids, Iowa 52406 287 Sanitary Processing Equipment Corp. (1/14/77) 407 Continental Disc Corp. (10/14/83) P.O. Box 178, Salino Station 4103 Riverside NW Syracuse, New York 13201 Kansas City, MO 64150 334 Stainless Products, Inc. (12/18/80) 376 Defontaine Inc. (1/25/83) I649-72nd Ave., Box 169 563 A . J . Allen Circle Somers, Wisconsin 53171 Wales, Wl 53183 391 Stork Food Machinery, Inc. (6/9/83) 455 Flowtech Inc. (9/17/85) 672 Hwy. 202-206N-Box #5 120 Interstate N. Pkwy. E.#208 Bridgewater, NJ 08807 Atlanta, Georgia 30339-2103 300 Superior Stainless, Inc. (11/22/77) 271 The Foxboro Co. (3/8/76) 611 Sugar Creek Rd. 38 Neponset Ave. Delavan, Wisconsin 53115 Foxboro, Massachusetts 02035 357 Tanaco Products (4/16/82) 67R G & H Products Corp. (6/10/57) 3860 Loomis Trail Rd. 7600-57th Avenue Blaine, Washington 98230 P.O. Box 1199 73R L. C. Thomsen & Sons, Inc. (8/31/57) Kenosha, WI 53141 1303-43rd St. 350 H&K, Inc. -Rosista Div. (1/7/82) Kenosha, Wisconsin 53140 2365 S. 170th Street 191R TCI-Superior Division, (11/23/66) P.O. Box 54 Mueller Canada Inc. New Beriin, WI 53151 6500 Northwest Dr. 369 IMEX, Inc. (11/3/82) Mississauga, Ontario, Canada L4V 1K4 4040 Del Rey Ave. Unit 9 Marina del Rey, CA 90292 250 Universal Dairy Equipment (6/11/73) 203R ITT Grinnell Valve Co., Inc. (11/27/68) 408 First Avenue, So. Dia-Ro Division Albert Lea, Minnesota 56007

DAIRY AND FOOD SANITATIONnFEBRVARY 1986 85 3-A SYMBOL HOLDERS

449 Up-Well Enterprises Co., USA (8/1/85) 11-03 Plate-type Heat Exchangers for Milk and Milk P.O. Box 5334 Products Grants Pass, Oregon 97S27 38 APV Crepaco, INC. (10/19/56) 304 VNE Corporation (3/16/78) 100 South CP Ave. 1415 Johnson St., P.O. Box 187 Lake Mills, Wisconsin 53551 Janesville, Wisconsin 53547 20 APV Crepaco, INC. (9/4/56) 278 Valex Products Corp. (8/30/76) 395 Fillmore Ave. 6080 Leland Street Tonawonda, New York 14150 Ventura, California 93003 458 APV International Limited (10/15/85) 86R Waukesha Specialty Co., Inc. (12/20/57) (Not available in USA) Hwy 14 P.O. Box 4, Manor Royal Darien, Wisconsin 53144 Crawley West Sussex RHIO 2QB England 09-07 Instrument Fittings and Connections Used on Milk and 17 Alfa-Laval, Inc. (8/30/56) Milk Products Equipment 2115 Lin wood Ave. Ft. Lee, New Jersey 07024 120 Alfa-Laval, Ltd. (12/3/59) 428 ARi Industries, Inc. (9/12/84) (DeLaval Agric. Div.) 381 ARi Court 11100 No. Congress Ave. Addison, IL 60101 Kansas City, Missouri 64153 321 Anderson Instrument Co., Inc. (6/14/79) 326 American Vicarb Corp. (2/4/80) RD#I 77 Oriskany Dr. Fultonville, New York 12072 Tonawanda, New York 14150 315 Bums Engineering, Inc. (2/5/79) 30 Cheny-Burrell Corp. (10/2/56) 10201 Bren Rd., East (A Unitof AMCA Int’l. Inc.) Minnetonka, Minnesota 55343 2400-6th St. SW, P.O. Box 3000 206 The Foxboro Co. (8/11/69) Cedar Rapids, Iowa 52406 38 Neponset Ave. 14 Chester-Jensen Co., Inc. (8/15/56) Foxboro, Massachusetts 02035 5th & Tilghman Sts., P.O. Box 908 418 Pasilac, Inc. (4/2/84) Chester, Pennsylvania 19016 660 Taft St., NE 362 Kroeze Dairy Equipment, Inc. Minneapolis, MN 55413 (7/20/82) 14393 Euclid Ave. 367 RdF Corporation (10/2/82) Chino, California 91710 23 Elm Ave. 15 Kusel Equipment Co. (8/15/56) Hudson, New Hampshire 03051 820 West St., P.O. Box 87 420 Stoik Food Machinery, Inc. (4/17/84) Watertown, Wisconsin 53094 672 Hwy. 202-206N-Box #5 360 Laffranchi Wholesale Co. (7/12/82) Bridgewater, N.J. 08807 P.O. Box 698 32 Taylor Instrument Co. (10/4/56) Femdale, California 95536 Div. of Combusion Eng. 414 Paul Mueller Co. (12/13/83) 95 Ames St. P.O. Box 828 Rochester, New York 14601 Springfield, MO 65801 444 Tuchenhagen North America, Inc. (6/17/85) 365 Pasilac Therm, Inc. (9/8/82) 4119 Green Tree Road 660 Taft St., N.E. Milwaukee, WI 53209 Minneapolis, Minnesota 55413 279 The Schlueter Co. (8/30/76) 10-03 Milk and Milk Products Filters Using Disposable Filter 112 E. Centerway Media, as Amended Janesville, Wisconsin 53545 426 TCI-Superior Division, (8/31/84) 371 Alloy Products Corp. (12/10/82) Mueller Canada Inc. 1045 Perkins Ave., P.O. Box 529 6500 Northwest Dr. Waukesha, Wisconsin 53187 Mississauga, Ontario, Canada L4V 1K4 35 Ladish Co., Tri-Clover Div. (10/15/56) 9201 Wilmot Rd. Kenosha, Wisconsin 53I4I 12-04 Tubular Heat Exchangers for Milk and Milk 435 Sermia Equipment Limited (11/27/84) Products (Not available in USA) 2511 Barbe Avenue 438 APV Crepaco, INC. (12/10/84) Chomedey, Laval, Quebec, Canada H7T 2A2 395 Fillmore Avenue 2% L. C. Thomsen & Sons, Inc. (8/25/77) Tonawanda, New Yoik 14150 1303 43rd St. 248 Allegheny Bradford Corp. (4/16^73) Kenosha, Wisconsin 53140 P.O. Box 2(X) Route 219 South

86 DAIRY AND FOOD SANirATIONIFERKVARY 1986 3-A SYMBOL HOLDERS

Bradford, PA 16701 Newburyport, Massachusetts 01950 243 Babson Bros. Company (10/31/72) 356 Damrow Co. (3/10/82) 2100 So. York Rd. (Div. of DEC Int’l. Inc.) Oak Brook, Illinois 60521 1% Western Ave., P.O. Box 750 103 Chester-Jensen Co., Inc. (6/6/58) Fond du Lac, Wisconsin 54935-0750 5th & Tilghman Sts., P.O. Box 908 311 GEA Wiegand Corporation (8/28f78) Chester, Pennsylvania 19016 8940 Route 108 307 G & H Products Corp. (5/2/78) Columbia, Maryland 21045 7600-57th Avenue 273 Niro Atomizer Food & Dairy, Inc. (5/20/76) P.O. Box 1199 1600 County Rd F Kenosha, WI 53141 Hudson, Wisconsin 54016 217 Girton Manufacturing Co. (I/31/7I) 107R C. E. Rogers Co. (7/31/58) Millville, Pennsylvania 17846 So. Hwy #65, P.O. Box 118 Mora, Minnesota 55051 238 Paul Mueller Co. (6/28/72) 446 Sterner Industries, Inc. (7/8/85) P.O. Box 828 P.O. Box 70 Springfield, Missouri 65801 Winsted, Minnesota 55395 96 C. E. Rogers Co. (3/31/64) 299 Stoik Food Machinery, Inc. So. Hwy #65, P.O. Box 118 (11/17/77) 672 Hwy. 202-206N-Box #5 Mora, Minnesota 55051 Bridgewater, N.J. 08807 298 Sanitary Processing Equipment Corp. (1/28/85) 427 TCI-Superior Division, P.O. Box 178, Salino Station (8/31/84) Syracuse, NY 13201 Mueller Canada Inc. 6500 Northwest Dr. 392 Stork Food Machinery, Inc. (6/9/83) Mississauga, Ontario, Canada LAV IK4 672 Hwy. 202-206N-Box #5 Bridgewater, N.J. 08807 387 Unitech Div. of the Graver Co. (5/13/83) 2720 Hwy. 22 Union, New Jersey 07083 13-08 Farm Milk Cooling and Holding Tanks 186R Marriott Walker Corp. (9/6/66) 925 E. Maple Rd. Birmingham, Michigan 48011 49R A-L Stainless Inc. (12/5/56) 113 Park St., South

Peterborough, Ontario Canada K9J 3R8 17-06 Fillers and Sealers of Single Service Containers for 240 Babson Bros. Company (9/6/72) Milk and Milk Products 2100 So. York Rd. 366 Autoprod, Inc. (9/15/82) Oak Brook, Illinois 60521 12 So. Denton Ave. 4R Dairy Equipment Co. (6/15/56) New Hyde Park, New York 11040 1919 So. Stoughton Rd. 346 B-Bar-B, Inc. (10/21/81) Madison, Wisconsin 53716 E. 10th & McBeth, P.O. Box 909 I79R Heavy Duty Products (Preston) Ltd. (3/8/66) New Albany, New York 47150 (not available in USA) 192 Cherry-Burrell Corp. (1/3/67) 1261 Industrial Rd. (A Unit of AMCA Int’l., Inc.) Cambridge (Preston) 2400-6th St. SW, P.O. Box 3000 Ontario Canada N3H 4W3 Cedar Rapids, Iowa 52406 I2R Paul Mueller Co. (7/31/56) 382 Combibloc, Inc. (4/15/83) 1600 W. Phelps, P.O. Box 828 4800 Roberts Rd. Springfield, Missouri 65801 Columbus, OH 43228 I6R Zero Manufacturing Co. (8/27/56) 324 Conoffast (11/29/79) 811 Duncan Ave. 711 Jorie Blvd. Washington, Missouri 63090 Oak Brook, Illinois 60521 137 Ex-Cell-O Corp. (10/17/62) 850UddRd., Bldg. “A” 16-05 EvaporattH^ and Vacuum Pans for Milk and Milk Walled Lake, Michigan 48088 Products 352 GMS Engineering (1/12/82) 254 APV Anhydro, Inc. (1/7/74) 1936 Sherwood St. 165 John L. Dietsch Square Clearwater, Rorida 33515 Attleboro Falls, Massachusetts 02763 452 Jagenberg Inc. (9/3/85) 132 APV Ciepaco, INC. (10/26/60) Freshwater Blvd. 395 Fillmore Ave. P.O. Box 188 Tonawanda, New York 14150 Enfield, Connecticut 277 Alfa-Laval, Inc. (8/19/76) 220 Liquipak International, Inc. (4/24/71) Contherm Division 2285 University Ave. P.O. Box 352, 111 Parker St. St. Paul, Minnesota SSI 14

DAIRY AND FOOD SANITATIONIFE^RMAXY 1986 87 3-A SYMBOL HOLDERS

330 Milliken Packaging (8/26/80) 160 DCI,Inc. (4/5/65) White Stone, South Carolina 29353 P.O. Box 1227, 600 No. 54th Ave. 442 Milliken Packaging (2/21/85) St. Cloud, Minnesota 56301 White Stone, SC 29386 181 Damrow Co. (5/18/66) 281 Purity Packaging Corp. (11/8/76) (Div. of DEC Int’l., Inc.) 800 Kaderly Dr. 1% Western Ave., P.O. Box 750 Columbus, Ohio 43228 Fond du Lac, Wisconsin 54935-0750 351 Tetra Pak (1/7/82) 439 JV Northwest Engineering, Inc. (1/22/85) 4885 Alpha Rd. 18088 S.W. Lower Boones Ferry Rd. Suite 100 Portland, OR 97223 Dallas, Texas 75234 155 Paul Mueller Co. (2/10/65) 211 Twinpak, Inc. (Canada) (2/4/70) 1600 W. Phelps, P.O. Box 828 2225 Hymus Springfield, Missouri 65801 Dorval, Quebec, Canada H9P iJ8 460 Niro Atomizer Food & Dairy Inc. (11/4/85) 1600 County Road F Hudson, Wisconsin 54016 18-00 Multiple-Use Rubber & Rubber-Like Materials Used 312 Sanitary Processing Equipment Corp. (9/15/78) as Product Contact Surfaces in Dairy Equipment P.O. Box 178, Salino Station Syracuse, New York 13201 429 Bepex Corporation (9/25/84) 434 TCI-Superior Division, (11/9/84) P.O. Box 880 Mueller Canada Inc. Santa Rose, CA 95402 6500 Northwest Dr. Mississauga, Ontario, Canada LAV 1K4 19-03 Batch and Continuous Freezers for Ice Cream, Ices, 165 Walker Stainless Equipment Co., Inc. (4/26/65) and Similarly Frozen Dairy Foods, as Amdended Elroy, Wisconsin 53929

141 APV Crepaco, INC. (4/15/63) 23-01 Equipment for Packaging Frozen Desserts, Cottage 100 South CP Ave. Cheese, and Similar Milk Products, as Amended Lake Mills, Wisconsin 53551 146 Cherry-Buirell Corp. (12/10/63) 174 APV Anderson Bros. Mfg. Co. (9/28/65) (A Unitof AMCA Int’l , Inc.) 1303 Samuelson Rd. 2400-6th St. SW, P.O. Box 3000 Rockford, IL 61109 Cedar Rapids, Iowa 52406 209 Doboy Packaging Machinery Incorp. (7/23/69) 401 Coldelite Corp. of America (8/22/82) 869 S Knowles Ave. Robinson Rd. & Rt. 17 So. New Richmond, Wisconsin 54017 Lodi, NJ 07644-3897 302 Eskimo Pie Corp. (1/26/78) 286 0. G. Hoyer, Inc. (12/8/76) 530 E. Main St. 201 Broad St. Richmond, Virginia 23219 Lake Geneva, Wisconsin 53147 343 O. G. Hoyer, Inc. (7/6/81) 465 Leon’s Frozen Custard (12/17/85) 201 Broad St. 3131 S. 27th Street Lake Geneva, Wisconsin 53147 Milwaukee, Wisconsin 53151 222 Maryland Cup Corp. (11/15/71) 412 Sani Mark, Inc. (11/28/83) Owings Mills, Maryland 21117 5767 Dividend Road 447 Mateer-Burt Co., Inc. (7/22/85) Indianapolis, IN 46241 436 Devon Park Drive 355 Emery Thompson Machine & Supply Co. (3/9/82) Wayne, Pennsylvania 19087 1349 Inwood Ave. Bronx, New York 10452 24-01 Non-coil Type Batch Pasteurizers

22-04 Silo-type Storage Tanks for Milk and Milk Products 158 lAPV Crepaco, INC. (3/24/65) 100 South CP Ave. Lake Mills, Wisconsin 53551 262 A-L Stainless Inc. (11/11/74) 161 Cherry-Burrell Corp. (4/5/65) 113 Park St., South (A Unit of AMCA Int’l., Inc.) Peterborough, Ontario Canada K9J 3R8 575 E. Mill St. 154 APV Crepaco, INC. (2/10/65) Little Falls, New York 13365 100 South CP Ave. 402 Coldelite Corp. of America (8/22/83) Lake Mills, Wisconsin 53551 Robinson Rd. & Rt. 17 So. 168 Cherry-Burrell Corp. (6/16/65) Lodi, NJ 07644-3897 (A Unit of AMCA Int’l, Inc.) 187 DCI, Inc. (9/26/66) 575 E. Mill St. P.O. Box 1227, 600 No. 54th Ave. Little Falls, New York 13365 St. Cloud, Minnesota 56301

88 DAIRY AND FOOD SANITATION/FEBRVARY 1986 3-A SYMBOL HOLDERS

166 Paul Mueller Co. (4/26/65) 284)0 Flow Meters for Milk and Liquid Milk Products P.O. Box 828 272 Accurate Metering Systems (4/2/76) Springfield, Missouri 65801 1731-33 Carmen Dr. Elk Grove Village, Illinois 60007 254)1 Non-coil Type Batch Processors for Milk and Milk 253 Badger Meter, Inc. (1/2/74) Products 4545 W. Brown Deer Rd. P.O. Box 23099 159 APV Crepaco, INC. (3/24/65) Milwaukee, Wisconsin 53223 100 South CP Ave. 265 Electronic Flo-Meters, Inc. (3/10/75) Lake Mills, Wisconsin 53551 P.O. Box 38269 162 Cherry-Burrell Corp. (4/5/65) Dallas, Texas 75238 (AUnitof AMCAInt’l.,Inc.) 359 Emerson Elec. Co. (6/11/82) 575 E. Mill St. Brooks Instrument Div. Little Falls, New York 13365 P.O. Box 450, North 301 188 DCI,Inc. (9/26/66) Statesboro, Georgia 30458 P.O. Box 1227, 600 No. 54th Ave. 226 Fischer & Porter Co. (12/9/71) St. Cloud, Minnesota 56301 County Line Rd. 167 Paul Mueller Co. (4/26/65) Warminster, Pennsylvania 18974 P.O. Box 828 224 The Foxboro Co. (11/16/71) Springfield, Missouri 65801 38 Neponset Ave. Foxboro, Massachusetts 02035 448 Scherping Systems (8/1/85) 801 Kingsley Street 223 Invalco Measurement & Control (11/15/71) Winsted, Minnesota 55395 P.O. Box 556 Tulsa, OK 74101 202 Walker Stainless Equipment Co. (9/24/68) New Lisbon, Wisconsin 53950 399 E. Johnson Engineering & Sales (8/3/83) 11 N. Grant St. Hinsdale, IL 60521 264)2 Sifters for Dry Milk and Dry Milk Products 320 Max Machinery, Inc. (3/28/79) 1420 Healdburg Ave. 173 Blaw-Knox Food & Chemical Equip. Co. (9/20/65) Healdburg, California 95448 P.O. Box 1041 378 Micro Motion, Inc. (2/16/83) Buffalo, New York 14240 7070 Winchester Circle 229 Russell Finex, Inc. (3/15/72) Boulder, Colorado 80301 156 W. Sandford Blvd. 431 Pasilac, Inc. (10/11/84) Mt. Vernon, New York 10550 660 Taft St., N.E. 363 Kason Corp. (7/28/82) Minneapolis, MN 55413 1301 East Linden Ave. 270 Taylor Instrument Co. (2/9/76) Linden, New Jersey 07036 Div. of Combustion Eng. 430 Midwestern Industries, Inc. (10/11/84) 95 Ames St. 915 Oberlin Rd., P.O. Box 810 Rochester, New York 14601 Massillon, OH 446484)810 386 Turbo Instrument, Inc. (5/11/83) 185 Rotex, Inc. (8/10/66) 21A Altarinda Rd. 1230 Knowiton St. Orinda, California 94563 Cincinnati, Ohio 45223 172 SWECO, Inc. (9/1/65) 294)0 Air Eliminators for Milk and Fluid Milk Products 6033 E. Bandini Blv. 340 Accurate Metering Systems, Inc. (6/2/81) P.O. Box 4151 1731-33 Carmen Dr. Los Angeles, California 90051 Elk Grove Village, Illinois 60007 176 Sprout-Waldron, Koppers Co., Inc. (1/4/66) 436 Scherping Systems (11/27/84) Muncy, Pennsylvania 17756 801 Kingsley Street Winsted, MN 55395 304)1 Farm Milk Storage Tanks 274)1 Equipment for Packaging Dry Milk and Dry Milk 421 Paul Mueller Co. (4/17/84) Products P.O. Box 828 Springfield, MO 65801

314)1 Scraped Surface Heat Exchangers, as Amended 353 All-Fill, Inc. (3/2/82) 40 Great Valley Pkwy. 290 APV Crepaco, INC. (6/15/77) Malvern, Pennsylvania 19355 100 South CP Ave. 409 Mateer-Burt Co. (10/31/83) Lake Mills, Wisconsin 53551 436 Devon Park Dr. 274 Alfa-Uval, Inc. (6/25/76) Wayne, PA 19087 Contherm Div.

DAIRY AND FOOD SANirATlON/FEBRUNRY 1986 89 3-A SYMBOL HOLDERS

P.O. Box 352, 111 Parker St. Somers, Wisconsin 53171 Newbuiyport, Massachusetts 01950 331 United Industries, Inc. (10/23/80) 361 BFM Machinery Corp. (7/12/82) 1546 Henry Ave. P.O. Box 117 Beloit, Wisconsin 53511 Fall River, Wisconsin 53932 323 Anco-Votator Div. (7/26/79) 35-00 Continuous Blenders Cherry-Burrell Corp. P.O. Box 35600 417 Cherry-Burrell (2/7/84) Louisville, KY 40232 Anco/Votator Division 323 Cherry-Burrell Corp. (7/26/79) P.O. Box 35600 (A Unit of AMCA Int’l., Inc.) Louisville, KY 40232 2400-6th St., SW, P.O. Box 3000 464 Dairy Service Mfg., Inc. (12/12/85) Cedar Rapids, Iowa 52406 4630 W. Florissant Ave. St. Louis, Missouri 63115 415 Luwa Corporation (1/5/84) 32-00 Uninsulated Tanks for Milk and Milk Products 4404 Chesapeake Dr. Charlotte, NC 28216 292 Waukesha Div., Abex Corp. (8/25/77) 397 APV Crepaco, INC. (6/21/83) 1300 Lincoln Ave. 100 South CP Ave. Waukesha, Wisconsin 53186 Lake Mills, Wisconsin 53551

264 Cherry-Burrell Corp. (1/27/75) 36-00 Colloid Mills (A Unit of AMCA Int’l., Inc.) 575 E. Mill St. 293 Waukesha Div., Abex Corp. (8/25/77) Little Falls, New York 13365 1300 Lincoln Ave. 268 DCI, Inc. (11/21/75) Waukesha, Wisconsin 53186 600 No. 54th Ave., P.O. Box 1227 St. Cloud, Minnesota 56301 354 C. E. Rogers Co. (3/3/82) 37-00 Presure and Level Sensing Devices So. Hwy #65, P.O. Box 118 Mora, Minnesota 55051 318 Anderson Instrument Co., Inc. (4/9/79) R.D. #1 441 Scherping Systems (3/1/85) Fultonville, New York 12072 801 Kingsley St. Winsted, MN 55395 405 Drexelbrook Engineering Co. (9/27/83) 433 TCI-Superior Division, (11/9/84) 205 Keith Valley Rd. Mueller Canada Inc. Horsham, PA 19044 423 Dynisco (6/15/84) 6500 Northwest Dr. Ten Oceana Way Mississauga, Ontario, Canada L4V 1K4 Norwood, MA 02062 339 Walker Stainless Equipment Co., Inc. / (6/2/81) 459 Endress ■¥ Hauser, Inc. (10/17/85) 601 State St. 2350 Endress Place New Lisbon, Wisconsin 53950 Greenwood, Indiana 46142 463 The Foxboro Company (12/6/85) 33-00 Polished Metal Tubing for Dairy Products 38 Neponset Avenue Foxboro, Massachusetts 02035 317 Invalco Measurement & Control (2/26/79' 310 Allegheny Bradford Corp. 9/19/78) P.O. Box 556 P.O. Box 200 Route 219 South Tulsa, OK 74101 Bradford, PA 16701 396 King Engineering Corp. (6/13/83) 413 Azco, Inc. (12/8/83) P.O. Box 1228 P.O. Box 567 Ann Arbor, Michigan 48106 Appleton, WI54912 456 Moore Technologies Inc. (10/17/85) 289 Ladish Co., Tri-Clover Div. (1/21/77) P.O. Box 258 9201 Wilmot Rd. Klamath Falls, Oregon 97601 Kenosha, Wisconsin 53141 419 Pasilac, Inc. (4/2/84) 308 Rath Manufacturing Co., Inc. (6/20/78) 660 Taft St., NE 2505 Foster Ave. Minneapolis, MN 55413 Janesville, Wisconsin 53545 328 Rosemount, Inc. (5/22/80) 368 Gordon J. Rodger & Sons Ltd. (10/7/82) 12001 W. 78th St. P.O. Box 186 Eden Prairie, Minnesota 55344 Blenheim, Ontario Canada NOP 1 AO 285 Tank Mate Div/Monitor Mfg. Co. (12/7/76) 335 Stainless Products, Inc. (12/18/80) P.O. Box AL 1649-72nd Ave., Box 169 Elbum,IL601I9

90 DAIRY AND FOOD SAA//rAr/OA//FEBRUARY 1986 3-A SYMBOL HOLDERS

410 Viatran Corporation (11/1/83) 300 Industrial Drive Grand Island, NY 14072

38-00 Cottage Cheese Vats (In Press)

385 Stocking, Inc. (5/5/83) Listed STD 37 P.O. Box 127 Kiel, Wisconsin 53042-0127

40-00 Bag Collectors for Dry Milk and Dry Milk Products THE BEST THING NEXT TO YOUR DOOR” 406 Chicago Conveyor Corporation (10/5/83) 330 LaLonde Avenue The most effective air barrier for complete Addison, IL 60101 protection against insects, dust and fumes. 381 Marriott Walker Corp. (4/12/83) SPECIALLY ENGINEERED FOR ALL SIZES OF: 925 E. Maple Rd. • Warehouse Doors • Refrigerated Rooms Birmingham, Michigan 48011 • Receiving/Service Doors • Customer Entrances ENERGY CONSERVATION 453 MikroPul Corporation (9/4/85) • Maintain Refrigerated Temperatures 10 Chatham Road • Reduce Humidty and Ice Buildup Summit, New Jersey 07901 UTMOST PERFORMANCE AND QUALITY • Easy to Install • Immediate Delivery Send for brochure. Include doorway sizes and specify purpose, insect, refrigeration or heat, for quotation. No obligation, naturally. Please circle No. 153 on your Reader Service Page

17920 S. Figueroa St., Gardena, CA 90248 (213) 770-1555 Outside CA (800-421-1266)

INTRODUCING The POLY-STALL ** Phone 1-800-626-0001, Ext. 6065

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Non-Conducting • Grade A Dairy Accepted Materials * No Feed Spill-Through Curbless Lightweight • Flat Mount Water Bowl Construction * Drills Easily Indiistii Hardware Easily Added • No Rust or Mildew FOS-SON CORPORATION 400 First St. South Suite 500 St. Cloud, MN 56301 Please circle No. 103 on your Reader Service Page

DAIRY AND FOOD SANTTATIONIFEBRIIAXY 1986 1986 contact; Kathryn Boor, Food Science and Febniary 12-13, DAIRY AND FOOD IN¬ Technology, University of California, Davis, For more information contact the OFPA, PO DUSTRY CONFERENCE, to be held at Ohio CA 95616. 916-752-1478. Box 79, Streetsville, Ontario L5M 2B7. State University. For more information con¬ April 27-30, AOAC SPRING TRAINING tact; John Lindamood, Department of Food March 19, INDIANA DAIRY INDUSTRY WORKSHOP, to be held at the Stauffer Madi¬ Science and Nutrition, 2121 Fyffe Road, The CONFERENCE, Theme; Securing The son Hotel, Seattle, WA. For more information Ohio State University, Columbus, OH 43210. “Safety Net” for the Dairy Industry, to be contact; Mike Wehr, Oregon Dept, of Agricul¬ Fcbniaiy 17-19, FOOD PESTICIDE APPLI¬ held at Stewart Center, Purdue University, ture. 503-378-3793. CATORS’ RECERTIFICATION WORKSHOP West Lafayette, IN. For more information April 28-30, FOOD INDUSTRY CERTIFI- for Arkansas, Alabama, Louisana, Mississippi, contact; James V. Chambers, Food Science CATION/RECERTinCATION PESTICIDE Little Rock, Arkansas. For more information Department, Smith Hall, Purdue University, UPDATE WORKSHOP & EXPOSITION for contact; Harold Rowe at 813-S86-S710 or West Lafayette, IN. 47907. 317-494-8279. all midwestem states, Matteson, Illinois. For write; Jean Day, Registrar, Food Sanitation In¬ March 24-28, MID-WEST WORKSHOP IN more information contact; Harold Rowe at stitute, 1019 Highland Ave., Largo, FL MILK AND FOOD SANITATION, to be held 813-586-5710 or write; Jean Day, Registrar, 33540. at Ohio State University. For more information Food Sanitation Institute, 1019 Highland Ave., February 24-26, 12TH ANNUAL TECHNI¬ contact; John Lindamood, Department of Food Largo, FL 33540. CAL SEMINAR, to be held at the Holiday-Inn Science and Nutrition, 2121 Fyffe Road, The April 29-May 1, WORKSHOP ON TRACE University Center, Gainesville, FL. For more Ohio State University, Columbus, OH. 43210. ANALYSIS OF FOODS. For more informa¬ information contact; ABC Research Corpora¬ Match 25 & 26, WESTERN FOOD IN¬ tion contact; G. Reineccius, Department of tion, 3437 SW 24th Avenue, Gainesville, FL DUSTRY CONFERENCE, to be held at Uni¬ Food Science and Nutrition, University of 32602. 904-372-0436. versity of California, Davis, CA. 95616. For Minnesota, 1334 Eckles Avenue, St. Paul, February 25-26, KENTUCKY FIELDMAN more information contact; J. C. Bruhn or Shir¬ MN 55108. 612-373-1438. AND SANITARIAN EDUCATIONAL CON¬ ley Rexroat, Department of Food Science & April 30-May 2, SOUTH DAKOTA EN¬ FERENCE, to be held at the Executive Inn, Technology, University of California, Davis, VIRONMENTAL HEALTH ASSOCIATION Louisville, Kentucky. For more information CA. 95616. 916-752-2191. ANNUAL MEETING. For more information contact; Betty Kelly, KAMFES Secretary-Tre¬ Match 26-28, MISSOURI MILK, FOOD contact; Stanley A. Swagoshi, South Dakota asurer, P.O. Box 817, Shelbyville, KY 40065. AND ENVIRONMENTAL HEALTH AS¬ Department of Health, 1320 So. Minnesota, February 27, MEAT PROCESSING CON¬ SOCIATION ANNUAL MEETING, to be Suite A, Sioux Falls, SD 57105. 605-339- FERENCE, to be held at the Hyatt Regency, held at the Ramada Inn, Columbia, MO. For 7113. Oakland, California. For more information more information contact; John Norris, Divi¬ May 4-9, FOOD SANITATION EXECU¬ contact; A. W. Brant or Shirley Rexroat, De¬ sion Health, Box 570, Jefferson City, MO TIVE LEADERSHIP INSTITUTE, University partment of Food Science & Technology, Uni¬ 65101. 314-751-3696. of Illinois, Champaign, Illinois. For more in¬ versity of California, Davis, CA. 95616. 916- April 14-18, STATISTICAL QUALITY formation contact; Harold Rowe at 813-586- 752-2191. CONTROL SHORT COURSES, Statistical 5710 or write; Jean Day, Registrar, Food Sani¬ March 4-5, VIRGINIA ASSOaATION OF Methods Applied to Productivity Improvement tation Institute, 1019 Highland Ave., Largo, SANITARIANS AND DAIRY FIELDMEN’S and Quality Control - For the Food Processing FL 33540. ANNUAL MEETING, to be held at Virginia Industry, to be held at the University of May 5-7, 6TH INTERNATIONAL FOOD Polytechnic Institute & State University. For California, Davis, CA. For more information & WINE SHOW, to be held at the Civic Au¬ more information contact; W. J. Farley, Rt. 1, contact; Robert C. Pearl, Food Science & ditorium and Brooks Hall, San Francisco, CA. Box 247, Staunton, VA 24401. Technology Dept., University of California, For more information contact; Sandra Call, Match 9-11, FOOD SANITATION EDU¬ Davis, CA 95616. 916-752-0980. National Fairs Inc., 1902 Van Ness Avenue, CATIONAL EXPERIENCE WORKSHOP, April 15-17, FLAVOR WORKSHOP H. For San Francisco, CA 94109. 415-474-2300. Orlando, FL. For more information contact; more information contact; Gary Reineccius, May 12-15, ASEPTIC PROCESSING AND Harold Rowe at 813-586-5710 at write; Jean University of Minnesota, Dept of Food Sci¬ PACKAGING WORKSHOP, to be held at Day, Registrar, Food Sanitation Institute, 1019 ence, 1334 Eckles Ave., St. Paul, MN 55108. Purdue University, West Lafayette, IN. For Highland Ave., Largo, FL 33540. 612-373-1438. more information contact; James V. Cham¬ Match 12-13, THIRD ANNUAL CHEESE April 21-23, FOOD ANTIOXIDANTS bers, Food Science Department, Smith Hall, RESEARCH AND TECHNOLOGY CON¬ SYMPOSIUM; INTERNATIONAL PER¬ Purdue University, West Lafayette, IN 47907. FERENCE, to be held at the Dane County SPECTIVES to be held at the Loew L’Enfant 317-494-8279. Forum and Sheraton Inn and Conference Cen¬ Plaza Hotel, Washington, D.C. Preregistration May 12-15, 3-A SANITARY STANDARDS ter, Madison, WI. For more information con¬ deadline; March 14, 1986. For more informa¬ COMMITTEE ANNUAL MEETING, to be tact; Norman F. Olson, Professor, Department tion contact; Ms. Elaine Auld, International held in Kansas City, MO. For more informa¬ of Food Science, UW-Madison, 107 Babcock Life Sciences Institute - Nutrition Foundation, tion contact; Lisa M. Devery, Dairy and Food Hall, 1605 Linden Drive, Madison, WI 53706. 1126 Sixteenth Street, N.W. Suite 111, Industries Supply Association, Inc., 6245 Ex¬ 608-263-2001. Washington. DC. 20036. 202-659-0074/872- ecutive Boulevard, Rockville MA 20852. 301- March 16-19, AMERICAN CULTURED 0778. 984-1444. DAIRY PRODUCTS INSTITUTE ANNUAL April 22-23, FLORIDA ASSOCIATION OF MEETING AND CONFERENCE, to be held MILK, FOOD & ENVIRONMENTAL at Hilton Palacio Del Rio, San Antonio, TX. SANITARIANS MEETING, to be held at the AUGUST 3-7, lAMFES ANNUAL For more information contact; Dr. C. Bronson International Itui, Orlando, FL. For more in¬ MEETING to be held at the Radisson Lane. ACDPI, P. O. Box 7813, Orlando, formation contact; Dr. Franklin Barber, 1584 South, Minneapolis, MN. For more infor¬ Florida 32854. 202-223-1931. Cumberland Ct., Fort Myers, FL 33907. mation contact: Kathy R. Hathaway, Match 19, ONTARIO FOOD PROTEC¬ April 23, SANITATION WORKSHOP FOR lAMFES, Inc., P.O. Box 701, Ames, lA TION ASSN. TECHNICAL SEMINAR, Sani¬ THE FOOD PROCESSING AND FOOD 50010. 515-232-6699. tation Through Design, to be held at the Air¬ SERVICE INDUSTRIES, to be held at Inn at port Holiday Inn, Rexdale, Ontario, Catutda. the Park, Anaheim, CA. For more information

92 DAIRY AND FOOD SANITATION/FEBRVARY 1986 DO YOU CARE ABOUT iSI

If you answered “Yes” then there’s manufacturing, and user a new NSF Standard you should groups — which is a read. It’s Number 54 — Flexible pretty good way to elimi Membrane Liners. It relates to poly¬ nate biased thinking or incon meric membrane liners for use in the elusive results! retention of fresh water for reservoirs, NSF Standard 54 includes re¬ • annual retestir^ of listed canals, and _ quirements for evaluation of flexible products. recreational numbbi 54 membrane liners and fabrication It offers guidelines for appropriate ponds; the techniques. Under its provisions, site evaluation, design, materials lining of land¬ an evaluation and listing program selection, constmetion, operation, and fills at solid has been initiated, which includes: maintenance. waste dispos¬ • qualification testing of the liners All in all, NSF Standard 54 al sites; and and factory seams, provides a significant advancement the contain¬ • unannounced plant insp)ections in sanitation and protection of pub¬ ment of haz¬ by NSF, lic health. For your free copy of ardous pollutants, • annual published Listing of Standard 54 and a Fcu:ts c^ut chemic^, and toxic fluids. authorized manufacturers and Listing Services brochure, write to: In other words, here is an impor¬ products, and National Sanitation Foundation, tant standard about a CRITICAL Office and Laboratories, P.O. environmental and pjublic health con¬ Box 1468, Ann Arbor, MI 48106 cern. Available in a simple, single USA. Or call (313) 769-8010; source, and published by a higmy Telex: 753215. respected organization. The National Sanitation Founda¬ NATIONAL tion developed Standard 54 with the full participation of regulatory, SANITATION FOUNDATION

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