64 BACTERIOLOGICAL METHODS 



The question is frequently asked, what percentage of rotten or 

 moldy fruit must be present to render the product unfit for human 

 consumption? This question cannot be answered definitely. In 

 a general way, it may be stated that where there is not over 5 per 

 cent, of rotted or moldy fruit used, the number of organisms in the 

 finished products will not reach the maximum limits given in Table 



Fig. 18. — A type of mold, Spicaria sp., very frequently found on decaying 

 tomatoes. Some of the filaments and numbers of spores are shown. — {Howard, 

 Yearbook U. S. Dept. of Agriculture, 191 1.) 



Ill, in fact the counts will in all probability be considerably less. 

 A careful culling of spoilt fruit in the field and at the factory, 

 coupled with reasonably sanitary factory methods and modern 

 methods of sterilization, will furnish products which will meet all 

 of the requirements of any pure food law. 



The statement is frequently made by manufacturers that even 



