1 82 BACTERIOLOGICAL METHODS 



distributed and make the counts as for spores or yeast cells, and 

 from the findings determine the percentage of starch which has 

 been added. This quantitative method for determining added 

 starch is applicable even if the starch has been dextrinized through 

 the cooking of the sausages, provided the individual granules 

 are still recognizable and provided also the identity of the starch 

 is still ascertainable. Corn meal and corn starch are the more 

 common sausage fillers used in the United States. 



The above method for determining the percentages of starch 

 in mixtures could also be employed, modified to suit special cases, 

 in the examination of compounds of flour, of meals, for ascertain- 

 ing the percentage of starch in baking powders, in almond meal, 

 in adulterated mustard and in other products where starch or flour 

 is used for purposes of adulteration, and to ascertain the pro- 

 portions in flour or meal compounds, etc. 



In frozen meats the red blood corpuscles are almost com- 

 pletely decolorized and disintegrated (hemolyzed), changes 

 which are readily observed under the compound microscope. 

 The microscope will also prove useful in the detection of added 

 coloring substances. The micro-sublimation test will readily 

 demonstrate the presence of benzoic and salicylic acids in meats 

 and meat products. 



The microphytic examinations of meat include the following 

 groups of the plant kingdom : 



1. Penicillitun Species. — Especially common on hams, bacon 

 and smoked meats generally. These molds are essentially aerobic 

 saprophytes and are therefore found on the exterior of meats. 



2. Aspergillus Species. — These molds are apt to occur on 

 and in fish meats, in gelatin, in canned meats and in pickled 

 meats. 



3. Mucor Species. — These small molds are less common 

 than the above. They may occur on pickled meats and on 

 meats that are kept in damp places. 



4. Yeasts. — Yeast cells may occur on pickled meats and, 



