PHARMACEUTICAL BACTERIOLOGY 



mould spores, mould hyphae, and bacteria, indicating the use of fruit, fruit 

 pulp, fruit juices, fruit refuse, etc., which was decomposed or undergoing 

 fermentation or decomposition prior to or at the time of manufacture. 

 The organisms named prevail in varying amounts in different products. 

 Yeast organisms are apt to predominate in jellies, fruit juices and fruit 



FIG. 39. Thoma-Zeiss hemacytometer. Complete equipment for blood counting. 

 This is very convenient for making bacterial counts in catsups, jams, jellies and other 

 vegetable foods and also in animal food substances. 



pulp; bacteria in catsups and pastes; and molds in certain fruits as 

 strawberries, blackberries and raspberries. 



The presence of numerous dead yeast cells (1,000,000 to 50,000,000 per 

 cc.) is evidence that the material was undergoing alcoholic fermentation 



FIG. 40. Zappert ruling of the Thoma-Zeiss hemacytometer. This form of 

 ruling is especially convenient for making bacterial counts and counts of fat globules 

 in milk. (Carl Zeiss.) 



just prior to or at the time of manufacture. Tomato pastes ha.ve been 

 found on the market showing over 35,000,000,000 bacteria per cc. besides 

 numerous yeast cells and considerable mold. The bacterial content of 

 catsups is apt to run high, from 50,000,000 to 500,000,000 and more per cc. 

 Not including the vinegar bacteria, which are introduced into catsups and 



