62 BACTERIOLOGICAL METHODS 



restored by means of added coloring substances. Any change 

 in consistency is corrected by adding fillers, such as starch, gelatin 

 and agar. The unscrupulous manufacturer will work up a supply 

 of spoilt canning tomatoes, including rejected "swells" and 

 "leaks," making them into catsup or paste. Overripe and par- 

 tially decomposed fruits (culls and rejects) are worked up into 

 jams preserves and into combinations in which the objectionable 

 character and appearance are hidden or lost sight of. 



We are justified in the conclusion that the number of micro- 

 organisms in food products is a reliable guide to the wholesomeness 

 and sanitary quality of such products and the very natural ques- 

 tion arises, what are the maximum numbers of bacteria, yeast cells 

 and mold spores (including mold hyphae) permissible under 

 reasonable and practicable sanitary conditions. While ideal 

 factory conditions may not always be practicably attainable, 

 yet it is wholly reasonable to expect the operation or methods which 

 will bring the maximum quantitative counts per cc. within the 

 numerical limits given in Table III. These proposed maximum 

 numerical limits are tentative only. As the sanitary conditions 

 in the canneries are improved, as they undoubtedly will be, the 

 limits can be correspondingly decreased, finally reaching the 

 negligible quantities as already explained. Where numbers are 

 omitted in the tables it indicates that the quantity of organisms 

 is negligible. "Few," indicates that the number of organisms is 

 somewhat more than in negligible amounts, yet not sufficient to 

 make counting necessary or to question the suitableness of the 

 article for food purposes. 



It is quite evident that different numerical limits must be 

 adopted for different classes or kinds of food products. This can 

 be seen from a study of the tables. Some fruits and fruit products 

 are more susceptible to the attacks by bacteria, yeasts and molds, 

 than others. Acid fruits, as the cherry, the plum, tomatoes, 

 loganberries, blackberries, etc., are much more likely to be attacked 



