BACTERIOLOGICAL METHODS 

 TABLE I 1 " 





unsanitary conditions in the factories. It is quite evident that 

 the products of the manufacturers who employ modern methods are 

 fully up to the quality of those prepared by the careful housewife. 



1 The counts recorded in Tables I, II, and III were made by the direct method 

 using the hemacytometer. In the case of the sausage meat some of the counts were 

 checked by the plating method and it was found that the count by the plating 

 method was invariably higher than by the direct method. Other investigators have 

 noted similar discrepancies. The direct examination of meats for bacteria is occasion- 

 ally unsatisfactory because of the confusion due to granular fragments traceable 

 to broken up blood corpuscles, fragments of coagulated albumen, etc. 



