XX CONTENTS 



DIVISION V. MICROBIOLOGY OF FOODS 



CHAPTER I. DESICCATION, EVAPORATION, AND DRYING OF POODS (Buchanan) . . .516 

 Agencies that bring about changes in dried foods. Factors which inhibit growth of 

 microorganisms in food. Methods of drying, Carbohydrate foods, as fruits, 

 macaroni, vermicelli, copra, syrups, molasses, jellies, jams; fats, as cotton seed, 

 olive, and other oils, etc.; protein foods, as jerked meat, dried beef, dried fish, pem- 

 mican, beef extract, gelatin, somatose, milk, eggs, etc. 



CHAPTER II. HEAT IN THE PRESERVATION OF FOOD PRODUCTS (Edwards) 524 



Historical r6sum. Economic importance, From the standpoint of health and 

 dietetics, and from the standpoint of commerce. Alteration of foods, Physical 

 changes (appearance, mechanical disintegration), chemical changes (appearance, 

 chemical change, palatability and digestibility), biological changes (vital disorganiza- 

 tion, normal flora and fauna). Pasteurization, Economic consideration, specific 

 application (beer, fruit juices, milk and cream, condensed milk). Processing or 

 sterilization, Economic considerations, specific application (meat, fish, vegetables, 

 and fruits). Controlling factors in successful canning, Cleanliness, soundness of 

 raw material, receptacle, water supply, degree of heat required. Home canning. 

 Spoilage, Microbiological, detection of spoiled goods. Disposal of factory refuse. 



CHAPTER III. THE PRESERVATION OF FOOD BY COLD (MacNeal) 542 



Introduction. The effects of refrigeration upon foods in general, Changes during 

 chilling, changes during storage, changes after storage. Refrigeration of certain 

 foods, Meat, fish, poultry, eggs, milk, butter, fruits and vegetables. Legal con- 

 trol of the cold-storage industry. 



CHAPTER IV. PRESERVATION OF FOOD BY CHEMICALS (MacNeal) 550 



The effects of preservatives upon foods in general, The process of curing, the period 

 of storage, the after-storage changes. The chemical preservation of certain foods, 

 Meats, fish, dairy products, prepared vegetables, and fruits. The nutritive value 

 of preserved foods. The effects of food preservatives, Substances which preserve 

 by their physical action, substances which preserve by their chemical action, inor- 

 ganic food preservatives, organic food preservatives, substances added to foods to 

 improve the apparent quality. The legal control of the preservation of foods by 

 chemicals. 



CHAPTER V. MICROBIOLOGY OF FERMENTED FOODS 559 



Compressed yeast, yeast as food (Cruess). Bread (Cruess). Vegetables 

 (Cruess). Olive pickling and canning (Cruess). Silage (Cruess). Malt syrups 

 (Cruess). Tobacco (Cruess). Starch (Bioletti). Sugar (Bioletti). Tea (Biol- 

 .etti). 



CHAPTER VI. MICROBIAL FOOD POISONING (MacNeal) 581 



General considerations. Infections of food-producing animals transmissible to 

 man. Human infections transmitted in food. Food poisoning due to the growth 

 of saprophytic bacteria in the food, Poisonous meat, sausage, fish, shell fish, milk, 

 cream, cheese, and vegetable food. Specific diseases due to food poisoning, 

 Botulism, and Bacillus botulinus, ergotism, pellagra. The chemical nature of food 

 poisons. 



CHAPTER VII. MICROORGANISMS OF THE DIGESTIVE TRACT (MacNeal) 593 



Introduction. Microorganisms of certain portions of the alimentary canal, Mi- 

 croorganisms of the mouth, microorganisms of the stomach, microorganisms of the 

 intestines, microorganisms of the feces. General method of study, Collection of 

 material. 



