BUREAU OF CHEMISTRY. 279 



eral, the physical results of the experimental work show that eggs 

 in perfect condition before drying produce a product entirely free 

 from objectionable odors, that the spray process will remove much 

 of the objectionable odor from eggs which would be rejected if ex- 

 amined in fresh condition, and that the spray process does not 

 remove -the objectionable odor from eggs which were completely 

 rotten. The difficulty involved, therefore, covers eggs which have 

 reached the stage of being clearly objectionable without having be- 

 come positively putrid. Further investigation should give a valuable 

 contribution to the enforcement of the food and drugs act against 

 dried products. 



Cultural studies of Penicillium and Aspergillus and species of 

 related genera were continued, and a stock of cultures maintained. 

 This collection is of great value in undertaking the identification of 

 microorganisms occurring in the course of work with food products 

 and in answering inquiries from laboratories throughout the world. 

 Work on the classification of the bacteria occurring in food prod- 

 ucts was continued and a study made of the paratyphoid-enteritidis 

 group of bacteria. This group is believed to be responsible for the 

 majority of the outbreaks of food poisoning which are popularly 

 designated " ptomaine poisoning " and are characterized by acute in- 

 testinal distress, accompanied by nausea, vomiting, and purging. 

 To obtain information upon this subject, a careful survey of a series 

 of these cultures has been made, followed by a series of experiments 

 with foodstuffs under the conditions ordinarily occurring during 

 the handling of food in the household. These results are embodied 

 in a paper entitled " Development of the paratyphoid-enteritidis 

 group in various foodstuffs," which has been prepared for publi- 

 cation, 



A comparative study of the floras of spoiled canned foods was 

 continued. Special attention was given to a study of botulism, since 

 poisoning of this character in this country has been almost entirely 

 due to canned foods. In the course of the year several poisoning 

 cases due to canned spinach have occurred, involving a continuation 

 of the study of this product. Extensive work of a regulatory, char- 

 acter was accompanied by a detailed experimental study of the possi- 

 bilities of poisoning due to spinach. 



In general, the work was confirmatory of the work done in the pre- 

 ceding year with this same product, which has recently been pub- 

 lished as " Observations on Bacillus hotulinus infection of canned 

 spinach." The conclusion seems to be legitimate that a scrupulous 

 examination of cans of spinach before opening and at the time of 

 opening would eliminate the danger of botulism in handling this 

 product or so nearly eliminate it as to render the chances of poison- 

 ing negligible. Experiments in the laboratory clearly show that if 

 products which even were questionable were simply boiled after 

 opening, tliere would be no danger whatsoever. The recommenda- 

 tion, therefore, is that a careful examination of the cans at the time 

 of opening be made and that as a supplementary precaution, if the 

 product passes the physical examination, it be also boiled. 



Another line of investigation in connection with botulism was the 

 incubation of a series of samples of foodstuffs in conditions simu- 

 lating those occurring in the household. These investigations clearly 



2.5684— AGE 1923 19 



