FISHERY INDUSTRIES OF THE UNITED STATES, 1935 87 



sterility, studies of the role of bacteria in the different types of 

 decomposition or spoilage described in preceding paragraphs, with 

 special reference to the studies on mackerel, determinations of the 

 effectiveness of formaldehyde and other chemical preservatives in pre- 

 venting or retarding the development of bacterial spoilage in fishery 

 byproducts, and other miscellaneous bacterial control problems. 



BACTERIAL DECOMPOSITION IN FRESH FISH 



The growth of bacteria in flesh foods is one of the most difficult to 

 control. It is probable that this type of spoilage is more costly to the 

 fishing industry than that which takes place within the flesh of the 

 sea food and designated as autolytic or chemical. In view of this, 

 the Bureau has conducted bacteriological tests in an effort to retard 

 this type of spoilage. During the year. Dr. F. P. Griffiths, bacteriol- 

 ogist of the Division, cooperated with Dr. James E. Fuller, professor 

 of bacteriology at Massachusetts State College, in an effort to deter- 

 mine the bacterial flora most commonly found in the contamination 

 of market fish and fillets. The results of this investigation indicate 

 that freshly caught fish which were handled according to approved 

 sanitary methods were not contaminated with Escherichia Coli, while 

 fish and fillets which were carelessly handled were found to be 

 contaminated by these organisms. 



The results further indicate that fillets were more likely to be 

 infected than round or eviscerated fish. This is to be expected since 

 the skin of the fish is not easily penetrated by ordinary bacterial 

 contamination. Bacteria generally enter the flesh of fish through 

 incisions in the skin such as those made by cutting or forking the 

 fish. It is believed that a combination of the test for Escherichia 

 Coli, total bacterial count and the chemical test of freshness index, 

 would prove to be highly satisfactory measures of the sanitary quality 

 of fishery products. 



The results of this investigation were presented at the American 

 Public Health Association meeting in October 1935, in a report 

 entitled "Detection and Significance of Escherichia Coli in Com- 

 mercial Fish and Fillets", by Francis P. Griffiths and James E. Fuller. 

 This report was published in the American Journal of Public Health, 

 issue of March 1936. 



DISINFECTANTS FOR SPONGES 



At the request of the sponge industry two student assistants 

 employed by the National Youth Administration were assigned 

 through the courtesy of George Washington University, Washing- 

 ton, D. C, in 1934, to develop a simple and inexpensive disinfectant 

 which could be used for sterilizing sponges after use. This study 

 was carried on during 1935 in the laboratories of George Washington 

 University as a cooperative investigation of this Bureau and that 

 institution. A disinfectant, consisting of a mixture of formaldehyde, 

 phenol, and chlorine solution, has been found to be efi'ective in 

 sterilizing sponges for the purpose described above. 



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