40 EXPERIMENT STATION. [Jan. 



DEPARTMENT OF IMICROBIOLOGY. 



C. E. MARSHALL. 



During the year 1919 our energies have been devoted to 

 several topics of investigation, some of which have been pushed 

 further than others because of circumstances and conditions. 



Food. — Three years ago we undertook the study of canning, 

 pursued it for a short time, and then had to give it up on 

 account of financial conditions. Considerable work, however, 

 was done in connection wuth heat penetration and transmission 

 for the purpose of destroying micro-organisms in canned foods. 

 This work was undertaken by Mr. E. G. Hood and Mr. G. B. 

 Ray, and has not been resumed until recently. Mr. Conrad H. 

 Lieber has been picking up the threads and pushing the work 

 still further. 



In our first efforts we also began the study of micro-organ- 

 isms involved in canned goods, and especially those that are 

 so resistant that the usual heating does not kill them. This 

 was undertaken by Miss Louise Hompe. Miss Mary Garvey 

 has recently taken up this work to continue it. 



Dr. Arao Itano pursued the study of hydrogen ion concentra- 

 tion and its influence upon the destruction of micro-organisms 

 in canned foods, and also upon the development of micro- 

 organisms. He has published an article dealing with the 

 scientific aspects of this theme in the Journal of General 

 Physiology. He has also taken up the study of anaerobic 

 conditions in connection with the development of micro-organ- 

 isms in canned goods, and presented a paper bearing upon this 

 theme at the recent meeting of the Society of American Bac- 

 teriologists. This work is continuing with the assistance of 

 Miss Garvey. 



