Mould Growths upon Cold-store Meat. I4I 
of C. herbarum and not distinct species. Hormodendron clado- 
sporioides is a spore form of C. herbarum, and under cultural 
conditions is produced at low as well as at high temperatures. 
(3) Some strains of Cladosporium herbarum will develop from 
spores at a temperature of — 6° C. and will give rise to con- 
siderable growths including conidiophores under prolonged cold- 
storage conditions. Torula botryoides, Sporotrichum carmis, Peni- 
cillium expansum and Thammdium spp. sometimes develop 
slightly at this temperature, but readily at 0° C., and it is pro- 
bable that they grow appreciably between these two tempera- 
tures; profuse growths of these forms on meat are usually an 
indication that the temperature has been raised to 0° C. or 
slightly higher at some time or other during storage. Mucorspp., 
Saccharomyces spp., and Wardomyces anomala do not develop 
at — 6°C., but will grow at 0° C. or just above. 
(4) Spores and young mycelia of certain of these moulds, 
notably Thamnidium spp. and Penicillium expansum, retain 
their vitality for more than two years at — 6° C., and germinate 
or continue to develop on removal to ordinary temperatures. 
(5) The growth of these moulds on meat is superficial, and 
even in “Black Spot” the mycelium penetrates only to a 
maximum depth of 4mm. These fungi do not confer poisonous 
properties on the meat, and, unless associated with putrefactive 
bacteria, do not render the meat unfit for food. 
(6) Several of these moulds are of common occurrence on 
vegetable debris and animal excreta, and their source is sub- 
strata of this nature occurring in and around abattoirs in the 
southern hemisphere. Air-borne spores alight upon the carcases 
before and during storage, and develop into mould growths at 
favourable opportunities. 
(7) By controlling the temperature and humidity conditions 
in the cold stores, and by avoiding unduly prolonged storage, 
the growth of these fungi can be prevented. 
XI. REFERENCES. 
(1) Bancrort, K.—Researches on the life-history of pardsie fungi. Ann. 
Bot. XXIV, p. 359 (1910). 
(2) Brpautt, C.—Sur les moisissures des viandes eoneeieest Compt. rend. 
soc. biol. LXXXV (IL); p-. t0L7, (192): 
(3) Brooks, F. T. and Kipp, M. N.—Black spot of chilled and frozen meat. 
Special report 6, Food Investigation Board, Dept. Sci. and Ind. Re- 
search, London, 1921. 
(4) DrELacrorx, G. and Mauspranc, A.—Maladies des plantes cultivées. 
Paris, 1909. 
- (5) Fartow, W. G.—Vegetable parasites of codfish. Bull. U.S. Fish Com- 
mission, VI, p. I (1886). 
(6) Hgyvr, Kr.—Undersglgelser over Klipfiskesoppen. Bergens Museums 
Aarsbog, VII, p. 40 (1901). 
(7) JaNczEwskKI, E. von.—Polymorphisme du Cladosporium herbarum. Bull. 
Acad. Sci. de Cracovie, Xxx, p. 417 (1892). 
