366 EXPERIMENT STATION RECOED. 



candy. Information of a general nature is given regarding the Importance of 

 the confectionery industry and its sanitary aspects. Only chocolate-coated 

 candies were considered. The methods of their manufacture are discussed 

 briefly in so far as they influence the sanitary quality of the finished product 

 Some data are given showing the bacterial content of various raw materials 

 used in the manufacture of chocolates. 



In the experiments a mixture of sugar, chocolate, and milk powder was pre- 

 pared. After being sterilized, portions of this were inoculated with cultures 

 of the different types of bacteria to be studied. The inoculated portions were 

 stored at approximately 20° C. (68° F.) and samples taken from them at 

 stated intervals for bacteriological examination. The organisms used were 

 Bacillus typhosus, B. coli, B. pertussii, and B. tubercuU. 



A study of the effect of hand and machine methods of dipping chocolates 

 upon the bacterial content showed that in almost every instance machine- 

 dipped chocolate contained less bacteria than did hand-dipped ones. Little 

 or no increase in the number of bacteria originally present took place in the 

 case of the machine-dipped chocolates. 



In general it was found that the raw materials, especially the chocolate, are 

 the sources of a large number of the bacteria present in chocolate candies. 



The experiments with B. pertussii (the organism of whooping cough) showed 

 that witliin a few hours after inoculation these organisms ceased to be present 

 In the candy. In the opinion of the author there is little possibility of the 

 transmission of this disease by candy infecte<l in the factory. Although the 

 results obtained with the tubercle bacillus are regarded by him as unsatis- 

 factory, they indicated a very slight possibility of the tubercle bacillus sur- 

 viving for a long time in chocolate. After a long period of storage it was 

 possible to isolate the tj^phoid organisms from the inoculated candy, and the 

 results indicated that there is a possibility of typhoid being transmitted 

 through infected candy In case a worker should be a carrier. It was found 

 also that the organisms of the colon type survived for a long time, and the 

 results of the experiments indicate<l that after being inoculated into candy 

 these organisms would probably find their way into tlie body through this 

 source. 



The death rate of the organisms seemed to be somewhat related to the 

 amount of water present in the candy. In a candy of high-water content the 

 bacteria died out faster than in a candy of low-water content. The author 

 states that a continuance of this work is being carried on. 



[Food and drug inspection], E. F. Ladd and Alma K. Johnson (North 

 Dakota Sta. Spec. Bui., S (1915), No. 22, pp. 565-552).— This bulletin reports 

 the results of the sanitary inspection of a number of establishments where 

 foods are manufactured and sold, including stores, hotels, restaurants, etc. 

 The scores of the places are given. Data are also given regarding the inspec- 

 tion of a number of foods and patent medicines. 



The metabolic relationship of the proteins to glucose. — III, Glucose forma- 

 tion from human proteins, N. W. Janney and N. R. Blathebwick (Jour. 

 Biol. Chcm., 23 (1915), No. 1, pp. 77-80). — From the results of experiments with 

 phlorizinized dogs fetl protein in the form of human muscle the conclusion is 

 drawn that not more than about 60 per cent of body protein can be converted 

 into glucose. This corresponds to a urinary G:N ratio of about 3.4:1. For 

 earlier work in this series see a previous note (E. S. R.. 33. p. SOS). 



The injurious effect of an exclusive oat diet, leading to an acid poisoning. 

 A. MoRGEN and C. Begeu ( llopix-Sci/lcr'.s Ztsclir. I'hij.>)i()l. Chcm., H', [n)l5). 

 No. 5-6, pp. 824-336). — Feeding experiments with laboratory animals (rabbits) 



