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MICGROSCOPICAL STUDIES ON TOMATO PRODUCTS. 8 
Tas_e 1.—Analysis of pulp made from stock approved by visual inspection. 
Character] Yeasts Fields 
Sample.t : Description. from in- and | Bacteria.| wi-h 
spection.2} spores. molds. 
Per Million 
H 61a | Pulp, skin and core; fairly well sorted and made 1/60cemm.| perce. | Percent. 
big) DAA NH hye oH oeb sco neSaconorncubereiSosoder OK 9 (3) 16 
EM Gly les OLE ee ae eae eee eee aoe renla se cee ets a etapa ORKE 11 17 12 
1 73> | Pulp, skin and core; well sorted and made up 
OOOO Kya SAd ak toscdse de esotuboeenodorcoeses ee 13 9 20 
HW 77a | Pulp, whole tomatoes; sorted under personal super- 
WABTONIY Mapa ts wenn e Mee sae seecece= suisse = Oke 5 u 4.5 
H 88 | Pulp, whole tomatoes; well washed and sorted...-... OAKS 2 3 11 
TI £9 | Pulp, skin and core; well washed and sorted ....-.. OU K 9 | 19 12 
H 90 | Pulp, whole tomatoes; well washed and sorted..... Hatt Ones: 5 | 4 5 
i 91 | Pulp, skin and core; well washed and sorted .....-.. Mii Ode SEG 15 | 8 15 
i104 Pulp, whole tomatoes; tomatoes ran good and then 
PW OLOISORLCO seme erate eee eee elena siate aiatate Oke 2 5 5 
Tal) Nieesoe Descdaceoe se soa SedoodaeeTCOSarsic COOSA SSceOUSsS Ons 2 5 7 
H 279 | Pulp, whole tomatoes; stock poor (many decayed), | 
but well washed and sorted...........-.-.--.--.-- O. IK. 6 3 6 
REVS | ea Glee isch oseoore Dene bebmoosonoseopaeDUSopSaccescs O. K. 6 14 12 
SS cM MVVnole-LomaloipUl pis = vaseee asc satee ees seins ORBKS 7 2333 2 
§$ 44 | Whole-tomato pulp from cyclone.......-.......-.-- Ok 13 16 | 2 
Sao a heses Oe eee Use ose atoe gaick epicieels elec oo eleieieiar= = ORS 3 24 12 
SG eee LO ee ae mene ramscioe cele aero mais eiaretsicieictetterar= O.K 8 iz 22 
S 57 |! Whcle-tomato pulp from cyclone; tomatoes sorted..| O. K. ! 11 8 8 
Sa.60) eee: EO ee eee ieiecuiaa amend ene ctelselon cin stateless O. Is. 8 12 6 
Sie 62 esses DO Re eee ee eee eebe «cane te O.K 12 8 6 
SEGA ® |e C10) b os SS SSE ESO SoBe roeceBoecc serosa leusoene SaDae OMK 3 5 10 
S 68 | Whole-tomato pulp from finisher; tomatoes sorted..| O. K. 7 (*) 8 
S 70 | Whcle-tomato pulp; tomatoes sorted....-.....--..- O. K. 12 9 4 
S 76 | Whole-tomato puree; tomatoes sorted..-.-....--..- O. K. 11 9 8 
S 77 | Whcle-tomato pulp; tomatoes sorted......-.......- OUK: 4 9 4 
Seat in ee Oe ees EUS s be cele setae sie = ol ieee 0O.K 6 8 4 
Sisley eee! LO Ree eee obi nat misl ean telam meals cadens aad O. K. 15 10 6 
S 85 | Whele-tomato puree from finisher.............--..- ON KE 9 il 2 
S 8&7 | Whole-tomato pulp; tomatoessortedand wellwashed) O. K. 4 4 2 
StTG aN haces CO Se a Eh ES ee UP She he ap O. K. 3 Siete ewes 
5 95 | Whcle-tomato pulp; tomatoes sorted........-...--- Whe Gs 6 6 4 
ST RSC he eens (LG a RC Neh Salam ee aS ences ho eo O. K. 6 5 8 
S199) ieee ON PRR D: SANE MUIR UO BSE RES ERAN hy DES i4 9 19 
$197 | Whole-tomato pulp; indifferent sorting.......-...-- 1 On Ke. 4 10 10 
SPUOS a eres (Gn ys NN ER Be a TQ Yat Eaton AS A ar a 14 
$110 | Whole-tomato pulp; wellsorted.....-...-..--..---- Vi On Ke 6 2 8 
| 
1H, analyzed by B. J. Howard; S, analyzed by C. H. Stephenson. 
20. K., good, or acceptable. 
3 Very few. 
Table 2 also serves to show that delay during the manufacture of 
pulp usually produces a rapid increase in the growth of organisms, 
noticeably yeasts and spores, or bacteria, or both, with the result 
that high counts are obtained for these organisms in the final product. 
This is well illustrated in Samples H 59, H 67, H 96a, and 8S 64. 
The absolute necessity of handling tomato products promptly in 
order to avoid secondary spoilage is shown in the case of Samples 
570 and$ 78. Sample S 70 is the count on a sample of pulp freshly 
made, while Sample S 78 represents the same batch after standing 
24 hours. The counts are: 
S 70 8 78 
a EE eS Sa 
RreldemmisHetolas! Goer centy W. 00 abi emule iil Miyagi iu Memb te NUE ige ldndkin 4 4 
Yeasts and spores (per 1/60 cmm) ........ SUERTE ie aus AER 22 ao Ate Re eo ee a GUA 12 9 
BSA CLOLU AIT OMIDER COs) ccc seem e cuonedi oci nani) i: NAME ree UE De eae Deelah 9 218 
