CONTENTS 



I. OUTLINE OF MICRO-ANALYTICAL METHODS IN FOOD AND DRUGS LABORATORIES 



PAGE 



1. Introduction i 



2. Grouping of Substances to be Examined in Food and Drugs Laboratories . . i 



3. The Work of the Micro-analyst in Relationship to that of the Chemist and 



Bacteriologist 3 



4. Equipment for Micro-analytical Work 4 



5. Organoleptic Testing 8 



6. Methods Useful in the Examination of Vegetable Drugs, Spices, Etc ... 9 



7. Methods Useful in the Examination of Vegetable Food Products .... n 



8. Micro-chemical Color Reaction Tests 15 



9. Making Analytical Reports . . . '. 17 



10. The More Important Histological Elements of Plants 18 



II. BACTERIOLOGICAL METHODS IN FOOD AND DRUGS LABORATORIES 



1. Introduction 23 



2. Direct Bacteriological Examinations 51 



3. Numerical Limits of Micro-organisms in Foods and Drugs 53 



4. Quantitative Estimations by the Cultural Methods 68 



5. Preparation of Standard Culture Media. General Suggestions ..... 71 



6. Preparation of Required Standard Culture Media 75 



7. Technique for Making Quantitative and Qualitative Estimations by the 



Plating Methods 83 



8. Practical Application of the Quantitative Estimations by the Plating 



Methods 89 



9. Qualitative Determinations 90 



10. Evidence of Sewage Contamination 97 



11. Possible Contamination of Foods with the Typhoid Bacillus 102 



12. Possible Contamination of Food Substances with the Cholera Bacillus. . .112 



13. Biological Water Analysis 114 



14. Bacteriological Examination of Mineral Waters 118 



15. The Microscopical and Bacteriological Examination of Milk 120 



16. The Bacteriological Examination of Shellfish 144 



17. The Bacteriological and Toxicological Examination of Meats and Meat 



Products 152 



vii 



