ABSTRACTS OF AMERICAN BACTERIOLOGICAL 

 LITERATURE 



BACTERIOLOGY OF FOOD 



Effects of Refrigeration Upon the Larvae of Trichinella spiralis. B. H. 



Ransom. (J. Agr. Res., 1916, 5, 819-854). 



This work was planned to show whether the refrigeration of meat 

 was a safeguard against the spread of trichinosis. Trichinous meat 

 was kept for periods varying from a few minutes up to fifty-seven days 

 at various temperatures below the freezing point of water, and then 

 after gradual thawing was fed to test animals, generally rats. Re- 

 frigeration at temperatures as low as 50°C. for twenty days or longer, 

 although not always kilhng the larvae, so influenced them that the 

 meat could no longer cause infection. A temperature of 41°C. generally 

 killed them in ten days or less. The author concludes that a refriger- 

 ation for twenty days at 41°C. may be regarded as always sufficient 

 to render trichinous meat safe for consumption. — H. J. C. 



The Bacterial Examination of Sausages and Its Sanitary Significance. 



W. E. Cary. (Amer. Jour, of Pubhc Health, 1916, 6, 124-135). 



The author found that the bacterial content of sausages bears no 

 relation to the sanitary conditions of the shop. The average count of 

 16 samples taken from shops scored by the author as insanitary was 

 24,000 per gram at 37°C. and 2,133,000 at 20°C., while the count of 

 18 samples collected from sanitary shops was 241,000 per gram at 37°C. 

 and 13,280,000 at 20°C. B. coli was found in 94 per cent of the samples. 

 Organisms biologically related to, but not identical with, the enteritidis 

 group were present in 25 per cent of the samples, and Proteus vulgaris 

 was found in 33 per cent of them. Starch as an adulterant was detected 

 in 56 per cent of the samples. Skins used as casings, if properly pre- 

 pared, cannot be considered to increase the bacterial content. Cooking 

 destroyed from 93.3 per cent to 100 per cent of the bacteria present. — 

 D. G. 



BACTERIOLOGY OF SOILS 



Some Factors Influencing the Longevity of Soil Micro-organisms Sub- 

 jected to Desiccation, with Special Reference to Soil Solution. Ward 

 GiLTNBR and H. Virginia Langworthy. (J. Agr. Res., 1916, 5, 927- 

 942.) 



It has been observed in the past that bacteria are able to resist drying 

 for longer periods in soil than under other conditions. This has been 

 thought to be due to the retention by the soil of moisture in hygroscopic 



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