A BACTERIOLOGICAL STUDY OF CANNED RIPE OLIVES 



By Stewart A. Koser ' 

 Bacteriologist, Microbiological Laboratory, Bureau of Chemistry, United States Depart- 

 ment of Agriculture 



As a result of the first of the recent series of outbreaks of botulism trace- 

 able to the consumption of ripe olives infected with Bacillus botulinus, 2 

 many lots of canned ripe olives were collected by inspectors of the Bu- 

 reau of Chemistry for bacteriological examination. These were obtained, 

 for the most part, from various retail and wholesale houses in all parts 

 of the country and bore the label of the same company as did those re- 

 sponsible for the fatalities. While the primary object of the investiga- 

 tion was the detection of the presence of Bacillus botulinus, this object 

 was extended to include a study of the types of microorganisms respon- 

 sible for the spoilage and also to determine whether viable microorganisms 

 might be encountered in apparently normal containers. The containers 

 subjected to examination included all sizes of both cans and glass jars. 

 Some were apparently normal while others were swelled or obviously 

 spoiled. 



In the bacteriological examination of these samples the following pro- 

 cedures were adopted as a routine. All containers were opened with usual 

 aseptic precautions, and 1.5 to 2 cc. of the liquor were withdrawn by 

 means of a sterile pipette. Approximately 0.5 cc. of this was spread 

 over a dextrose agar slant (for aerobes) , and the remainder was then run 

 into a tube of infusion broth under oil. This medium was a 0.2 per cent 

 dextrose beef infusion broth (P H 7.4 to 7.6). It was covered before auto- 

 claving with a layer of liquid petrolatum. In place of this medium 

 there was occasionally used a 2.0 per cent dextrose-beef infusion broth, 

 similarly covered with a layer of oil and containing a small piece of meat. 

 In most cases a piece of olive was removed with sterile knife or forceps 

 and was transferred to the dextrose broth tube. Incubation was at 37 

 C. In addition, notes were kept on the condition of the container, 

 whether normal, swelled, etc., and also on the odor. Cans which were 

 obviously leaking were discarded. 



It is realized that for the sake of completeness it would have been 

 desirable to have included a greater variety of culture media and several 



1 The author wishes to express his appreciation of the valuable criticism and suggestions given by Dr. 

 Charles Thorn, of the Microbiological Laboratory. 



* Armstrong, Chas., Story, R. V., and Scott, Ernest, botulism from eating canned ripe olives. 

 In Public Health Rpts., v. 34, no. 51, p. 2877-2905, 5 fig. 1919. 



Jennings, Charles G., Haass, Ernest W., and Jennings, Alpheus F. an outbreak op botulism, 

 report OF cases. In Jour. Amer. Med. Assoc, v. 74, no. 2, p. 77-80. 1920. 



Sisco, Dwight I,, an outbreak of botulism. In Jour. Amer. Med. Assoc, v. 74, no. 8, p. 516-521. 

 1920. 



Journal of Agricultural Research, Vol. XX, No. 5 



Washington, D. C. Dec. 1, 1920 



V y Key No. E-14 



(375) 



