INDEX OF SOURCES AND HABITATS 



1315 



Foods and Foodstuffs 



Anchovies, pickled 



Micrococcus, 250 

 Asparagus, boiled 



Bacillus, 742, 748 



Bacterium, 759 

 Bacon, tainted 



Vibrio, 702 

 Beans, salted, purple discoloration 



Pseudomonas, 109 

 Beef extract 



Bacillus, 734 

 Beet juice, sugar 



Leuconostoc, 348 

 Blood sausage 



Clostridium, 788 

 Blutwurst 



Clostridium , 788 

 Bread 



Bacillus, 661 



Bacterium, 680, 759 

 — , rye 



Bacillus, 711, 750 

 — , slimy 



Bacilbis, 711, 758 



Bacterium, 760 

 Butter, see Butter 

 Candy 



Bacillus, 756 

 Canned beans 



Bacillus, 750 

 — , beets, blackened 



Bacillus, 739 

 — , blueberries 



Bacillus, 735 

 — , carrots 



Bacillus, 742 

 — , corn, spoiled 



Bacillus, 734, 756 

 — , corn, sulfur stinker spoilage 



Clostridium, 803 

 — , evaporated milk 



Bacillus, 713, 738 



Pseudomonas, 103 

 — , foods 



Bacillus, 713, 730, 731, 734, 756 

 Clostridium, 779, 797 

 — , goods, spoiled 



Bacillus, 730, 731, 734 

 — , goods, spoiled, non-acid 

 Clostridium, 785, 803 



— , macaroni, spoiled 



Bacillus, 317 

 — , peas 



Bacillus, 737, 756 

 — , pimipkin 



Bacterium, 609 

 — , pumpkin, swells 



Bacillus, 730, 731 

 — , salmon, spoiled 



Bacillus, 817 

 — , sardines 



Ser ratio, 483 

 — , spinach 



Bacillus, 825 

 — , string beans, spoiled 



Bacillus, 734, 748 

 — , tomatoes 



Bacillus, 756 

 — , vegetables, flat sours 



Bacillus, 734 

 Catsup 



Lactobacillus, 359 

 Cheese, see Cheese 

 Codfish, reddened salt 



Bacillus, 667, 742 



Flavobacterium , 442 



Pseudomonas, 110 

 Corn meal 



Bacterium, 679 

 Crab meat, musty odor 



Achromobacter, 425 

 Cream, see Milk and Cream 

 Dairy Products, see Dairy Products 

 Dates, commercially packed 



Bacillus, 756 

 Eggs, black rot 



Proteus, 490 

 — , cooked 



Bacterium, 761 

 — , duck 



Salmonella, 517 

 — , hen's 



Bacillus, 653, 654, 657, 659, 663, 

 672, 747, 750 



Pseudomonas, 147, 148, 149, 150, 

 179 

 — , musty 



Achromobacter, 425 



Pseudomonas, 148, 179 

 — , powdered 



Salmonella, 510, 512, 513 



