482 MEAT AND MEAT PRODUCTS 
temperature that could be used for sterilizing tinned ‘meats was 120° 
for sixty minutes. These experiments were carried out with B. cadaveris 
sporogenes and B. putrificus coli. Fowler (1909) studied five samples of 
canned meat, three of which were blown. An organism like B. putri- 
ficus colt was isolated. The spores of the organism resisted boiling for 
two minutes. Beveridge (1909) found that the blackening of the intc- 
rior of the tins was due to products of bacterial action such as H2S, etc. 
McBryde (1907) reported a study of the spoilage of tinned corned 
beef. The sound cans were found to be sterile while the leakers revealed 
the presence of bacteria yeasts and molds. The bacteria were facul- 
tative with regard to oxygen. McBryde points out that while the bac- 
teria which he found were non-pathogenic, they may give rise to toxic 
substances which may serve to cause severe physiological disturbances 
in those who partake of the meat. 
Bushnell and Utt (1917) examined canned salmon purchased on the 
open market and found it sterile and relatively free from tin salts. 
Apparently all of the tins which they examined were normal. Swelled 
canned sardines have been investigated by Sadler (1918). B. vulgaris 
and members of the colon-aerogenes group were isolated. Apparently 
no effort was made to determine the presence of anaerobic bacteria. 
Obst (1918) found a bacillus possibly identical with B. Walfishrausch- 
brand in pure culture in 287 cans of swelled sardines. Koch’s postulates 
were satisfied using this organism and sound cans of sardines. The 
organism was an anaerobic, gas-producing, non-spore forming bacillus. 
In a rather extended investigation on spoiled canned mackerel and cod, 
the author has isolated both aerobic and anaerobic organisms. These 
were put according to the usual factory methods and processed at the 
usual temperatures. 
BACTERIAL EXAMINATION OF MEAT AND MEAT PRODUCTS 
Hoagland’s et al. Method. This is applicable to large pieces of meat 
and was used by these workers in studying changes in meats under cold- 
storage conditions. A slice or section from # in. thick is cut off (of the 
round) and from this a chunk measuring 43 by 8 ins. is taken for bacterial 
examination. This is immersed in boiling water for three minutes and 
next in mercuric chloride (0.5 per cent) for five minutes. It is then 
wrapped in sterile gauze which has been wrung out in the mercuric 
solution. This is done in order to sterilize the surface of the meat and 
to prevent the growth and possible penetration of bacteria from the 
outside. Beginning about 1 in. down from the outer surface take a 
