224 LE NATURALISTE CANADIEN 



BIOLOGISTS' WORK FOR THE INDUSTRY 



(Du Canadien Fisherman.) 



Summary of season's investigations 



conducted at the Biological Station at St. Andrew's, N. B. 



A médical discovery of importance 



By Dr. a. g. Huntsman 

 (Biological Department, University of Toronto.) 



(Continué de la page 200.) 



Lobster Canning 



Extensive losses in lobster canning were reported to the Station 

 in 1918, and Miss J. McFarlane, of Toronto, began inthat year a 

 study of the causes of the discoloration that spoiled the pack. 

 She found that certain bacteria would produce the discolora- 

 tion and that the bacteria in some cases at least had not been 

 killed in boiling the cans. The subject, as so often happens, 

 proved to hâve many angles, and later Dr. F. C. Harrison, of 

 Macdonald Collège, took it up with the resuit that a detailed 

 report of extensive work on déficiences in lobster canning will 

 shortly be available. The conclusions will apply in large mea- 

 sure also to the canning of clams and finnan haddie, where si- 

 milar trouble has been experienced. 



Prof. Knight has been studying the sanitary conditions in 

 gênerai in connection with lobster factories as thèse hâve im- 

 portant effects on the quality of the output. He has inaugura- 

 ted a thorough educational and inspectional cîampaign in the 

 direction of improvement of the conditions found to exist. Dr. 

 G. B. Reed, of Kingston, Ont., who has been associated with 

 Prof. Knight in this work, has just made at the Station a study 

 of the bacteria présent in lobster méat in commercial canning 

 factories, and has determined the source of the principal species 



