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PubMedDate not supplied

Uterotropic effect of beta-HCH, a food chain contaminant.

The uterotropic effect of beta-HCH was assessed in juvenile female mice and rats. A dose of 50 mg/kg feed over five days gave a significant increase in the uterine weight. The potency of beta-HCH compared to 17 alpha-ethynyloestradiol was about 20 X 10(-6). Based on these and other as yet unpublished observations, it is concluded that beta-HCH has oestrogenic features.

Animals↗
PubMed1963

Effect of ingredients use in condensed and frozen dairy products on thermal resistance of potentially pathogenic staphylococci.

A cell suspension of Staphylococcus aureus (196E) was injected into raw skim milk which contained different concentrations of sugar, serum solids, fat, stabilizers, and emulsifiers. The ingredient samples were exposed for the desired length of time in a constant-temperature water bath (60 C). Standard plate counts were made, and the number of surviving organisms was determined. Regression coefficients for each ingredient concentration were calculated and plotted against the per cent ingredient concentration to give an indication of protective action. Analyses of variance were conducted on bacterial counts to test the protective action of each ingredient. A comparison of the number of survivors in different sugar concentrations showed that with up to 14% sugar all the organisms were killed within 30 min. In sugar concentrations above 14%, the number of survivors increased regularly with each increase in sugar concentration up to 57%, which was the maximum used. In concentrations of serum solids above 9%, some organisms survived 35 min of heat treatment. Butter fat, stabilizer, and emulsifier did not offer any protective action in the concentrations observed.

Animals↗
PubMed1963

Effects of substerilization doses of Co-60 gamma radiation on the cold-storage life extension of shucked soft-shelled clams and haddock fillets.

Total aerobic-facultative and anaerobic (clostridia) macrocolony count data are presented, with analysis and interpretation, for both haddock fillets and shucked soft-shelled clams which received doses of from 50,000 to 800,000 rad of Co(60) gamma rays. These data indicated that haddock fillets may be maintained in good condition at refrigeration temperatures above freezing for about 1 week at 6 C, and approximately 2 weeks at 0 C, when treated with from 50,000 to 150,000 rad of ionizing radiation. In the dose range from 200,000 to 350,000 rad, the storage life may be extended up to some 2 weeks at 6 C, and 3 weeks at 0 C. Treatments in the dose range from 400,000 to 500,000 rad may defer spoilage for about 1 month, and doses of 550,000 to 650,000 rad afford protection against bacterial spoilage up to approximately 1.5 months. At the high substerilization doses of 700,000 to 800,000 rad, haddock fillets may be held for from 2 to 3 months in refrigerated storage before becoming unfit for marketing and consumption. Shucked soft-shelled clams can be held for about 2.5 weeks at 0 C and close to 12 days at 6 C, when given low substerilization doses of from 50,000 to 150,000 rad of ionizing radiation. At doses of from 200,000 to 350,000 rad, the clams may be preserved effectively for periods up to 3 weeks at 0 or 6 C, and some 6 weeks at these temperatures with doses of about 450,000 rad. With treatments of 500,000 to 600,000 rad, the storage life may be extended for some 2 months, and at doses of 650,000 to 800,000 rad the shucked clams remain in a good state of preservation for up to 3 months at temperatures of 0 to 6 C. Thus, it would appear that shucked soft-shelled clams may be maintained for significantly longer periods in refrigerated storage than haddock fillets when the same radiation treatments are applied to each product. Clostridia levels in both products were relatively low initially, and were reduced significantly by the gamma rays at the doses studied. Moreover, those clostridia that survived the radiation treatments were found to remain at safe, low levels during the various periods in refrigerated storage employed for these products, a very encouraging result from the public health, as well as commercial, standpoint.

Animals↗
PubMed1963

Changes in the microflora of haddock fillets and shucked soft-shelled clams after irradiation with Co-60 gamma rays and storage at 0 C and 6 C.

Frequency distribution patterns of aerobic-facultative microflora, obtained by random selection of macrocolonies from samples of haddock fillets and shucked soft-shelled clams before and after treatment with doses of from 50,000 to 800,000 rad of Co(60) gamma rays, are presented, with analyses and interpretation. The data showed that a decided change occurred in the constitution of the microbial populations of both products: from a mixed gram-negative-gram-positive flora to a predominantly gram-positive flora immediately after irradiation. The great majority of these surviving microorganisms were micrococci, sporeforming bacilli, and certain yeasts, molds, and actinomyces. During storage at refrigeration temperatures above freezing, the microflora changed from the descendants of the more radioresistant gram-positive species to the more prolific gram-negative psychrophilic species that flourish at these low temperatures. Micrococci and gram-positive rods declined somewhat during the rise of the actively proteolytic-lipolytic pseudomonads and related species, but still remained at high enough levels to contribute significantly to the spoilage observed at different times in storage. The eventual spoilage of haddock fillets was characterized by discoloration of the cream-white tissue with water-soluble yellow, green, and red bacterial pigments; degradation of the tissue, by proteolytic and other microbial enzymes, to a watery, flaccid mass; and formation of volatile compounds that smelled putrid, rancid, and generally foul and pungent. Shucked soft-shelled clams displayed a different spoilage pattern, changing to a variegated brown-gray and forming a matted or loose gelatinous mass from which arose stale, acrid, putrid, sulfurous odors. These differences are believed to be attributable to the varied biochemical nature of the tissues involved, the Eh potential within the tissues, the time sequence of microfloral change, and the species and types of microorganisms associated with each product. Staphylococci were present in small numbers in some of the samples tested, but did not appear to be species of public health significance. Gram-negative enteric rods were also encountered, but were considered to be of doubtful public health importance. More detailed investigations, designed to study the effects of Co(60) gamma radiations on such microbes in sea foods, would be useful in assessing the problem further.

Animals↗
PubMed1964

COMPARISON OF DIRECT PLATING MEDIA FOR THE ISOLATION AND ENUMERATION OF ENTEROCOCCI IN CERTAIN FROZEN FOODS.

A total of 15 agar media were examined for their yield, selectivity, readability, and simplicity of preparation and use. A thallium medium of Barnes was selected as the better of the high yield-fair selectivity type of medium and an azide-citrate medium of Reinbold appeared to be the better of the low yield-high selectivity type of medium. Sodium carbonate (optimal concentration, 0.20%) was found to increase recovery substantially when added to certain media, especially in the presence of 0.05% Tween 80. When these two ingredients were incorporated into a medium modified after Slanetz and Bartley, the resultant medium was superior to other media for the isolation and enumeration of enterococci in certain frozen foods, such as peas and hamburger, by the direct plating method.

Azides↗
PubMed1964

COMPARISON OF THE RECOVERY OF ESCHERICHIA COLI FROM FROZEN FOODS AND NUTMEATS BY CONFIRMATORY INCUBATION IN EC MEDIUM AT 44.5 AND 45.5 C.

The productivity of confirmatory EC broth for the isolation of fecal Escherichia coli was determined at 44.5 and 45.5 C. A variety of frozen pre-cooked foods and an assortment of nutmeats were examined after primary incubation in Lauryl Sulfate Tryptose (LST) broth. In 85.3% of the cases, the parallel tubes of EC broth incubated for 24 hr at 44.5 and 45.5 C gave rise to identical E. coli responses of positive, false positive, and negative. The remaining 14.7% of the reactions represent the qualitative difference between the two temperatures. The EC test at 45.5 C was more specific for E. coli, since two- to threefold fewer false positives were produced at this temperature than at 44.5 C. However, fecal E. coli recoveries were slightly higher (4%) at the lower temperature. Incubating the EC tubes from the interval of 24 to 48 hr gave rise to an additional 4.3% of E. coli recovery, but this was accompanied by an excessive production of false positives (75.9%), representing a 3.5-fold decrease in specificity. It is recommended that, in the confirmatory use of EC broth in the examination of frozen foods and nutmeats for the recovery of fecal E. coli, the test be made at 45.5 C in a water bath and limited to 24 hr of incubation only, to insure optimal specificity. During the study, a "fixed" productivity ratio was noted; E. coli(+)/LST(+) equaled approximately one-fourth or 25%. The significance of this ratio is discussed.

Cold Temperature↗
PubMed1964

EVALUATION OF THE EXTRACT-RELEASE VOLUME PHENOMENON AS A RAPID TEST FOR DETECTING SPOILAGE IN BEEF.

Ground beef of several grades, obtained fresh and held refrigerated until spoiled, was presented to a test panel for scoring on color, odor, and tactile response (tackiness) as to degree of acceptance. Panel scores were correlated with total bacterial counts, ninhydrin-reactive substances, and ERV (extract-release volume) on the same meat. ERV correlated highest with bacterial counts the largest number of times; tackiness, odor, ninhydrin, and color followed in that order. Correlation between bacterial numbers and organoleptic qualities was best, with tackiness followed closely by odor, and then by color. Correlation between tackiness and odor was high. The degree of correlation between bacterial numbers, tackiness, and ERV was high enough to warrant the use of the ERV phenomenon as a rapid test of microbial quality of beef. An ERV value of 25 under the conditions of the test was supported as a divider between acceptable and unacceptable ground beef.

Animals↗
PubMed1965

FATE OF BACTERIA IN CHICKEN MEAT DURING FREEZE-DEHYDRATION, REHYDRATION, AND STORAGE.

Total plate counts were determined on boneless cooked, cubed chicken meat obtained from a commercial processor. Survival of the natural flora was determined after the meat was freeze-dehydrated and rehydrated at room temperature for 30 min and 50, 85, and 100 C for 10 min. Total counts of bacteria in the rehydrated samples were determined during storage of the meat at 4, 22, and 37 C until spoilage odor was detectable. Meat samples were inoculated with Staphylococcus aureus, then dried, rehydrated, and stored at the same temperatures. Numbers of surviving organisms in the inoculated samples were determined with use of both selective and nonselective media. Representative genera surviving the various rehydration treatments were determined. Approximately 32% of the bacteria in the meat survived during dehydration and rehydration at room temperature. Many numbers and types of vegetative bacteria also survived rehydration at 50 C. When meat was rehydrated at 85 or 100 C, the initial count was less than one per gram. The only organisms isolated from samples rehydrated at 85 or 100 C were of the genus Bacillus. S. aureus in inoculated samples survived dehydration and rehydration at 60 C. Storage of all rehydrated samples at 4 C gave a good shelf life (18 or more days). The study indicates that freeze-dehydrated meat should be produced with adequate microbiological control and that such meat should be rehydrated in very hot water.

Achromobacter↗
PubMedDate not supplied

Use of an indirect haemagglutination test for the detection of Clostridium perfringens type A enterotoxin.

An indirect haemagglutination (IH) test is described for the detection of Clostridium perfringens type A enterotoxin, produced by strains isolated from human cases of food poisoning and from contaminated food. Though no strict relationship could be observed between titers in the IH test and the time it took mice to die from the intravenous inoculation of mice (IIM test), results of the supernatants examined by both methods demonstrated that the IH test was more sensitive than the IIM one. No unspecific reaction was obtained in the IH with a negative control and the inhibitions of the IH and IIM tests by specific antiserum against C. perfringens enterotoxin showed that the IH test is very specific. The IH assay is recommended for its sensitivity and easy performance by less-equipped laboratories, by these and other data.

Clostridium perfringens↗