394 BACTERIA IN OTHER FOODS 



carded for other purposes and then the hashing carries the bacteria 

 throughout the mass which is an excellent medium for their multi- 

 plication. This is recognized by the fact that Weinzirl and Newton 

 proposed a bacterial standard of not over 10,000,000 per gram for 

 hamburger and then found that 50 per cent, of the samples examined 

 by them had to be condemned. 



Sausage always contains numerous bacteria, but as pointed out 

 by Carey the kind of organism present is more important than the 

 number. He isolated the following organisms from 34 samples of 

 sausage purchased on the market in Chicago: 



Bacillus coli 30 



Proteus vulgaris 11 



B. paracolon 9 



B. fecalis 8 



Yeast 8 



Streptococcus 5 



Staphylococcus aureus 2 



Bacteria in Canned Foods. The majority of the canned meats 

 and fruits are free from bacteria, but in the case of swelled and 

 spoiled products numerous organisms are found. 



Some of the organisms identified by Donk as causing spoilage of 

 canned goods were as follows : 



M. acidi in cheese. 



M . candicans in roast beef, sardines, and bulk granulated sugar. 



M. candidus in baked beans. 



M . cereus in baked beans. 



M. lactis in cheese. 



M. luteusm corn. 



M. pyogenes in two samples of Maine style corn and one sample 

 of canned corn on cob. 



M . stellatus in canned roast beef. 



B. cloacae in canned roast beef. 



B. detrudens in cheese. 



B. licheniformis in stringbeans. 



B. megatherium in sauerkraut brine (not canned) and cheese. 



B. mesentericus in cheese. 



B. pammellii in cheese. 



B. subtilis in corn. 



B. tenus in cheese. 



B, mscosus in cheese. 



B. vilatis in spinach and bulk granulated sugar. 



B. welchii in corn. 



B. vulgatus in two samples of corn. 



REFERENCES. 



Rosenau: Preventative Medicine and Hygiene. 

 Tanner: Bacteriology and Mycology of Foods. 



