MEAT EXAMINATION 483 
series of cultures at intervals of an inch, proceeding from the outside 
toward the center. In taking the cultures, use a serus scalpel. Plugs 
of meat about 1 cm. square should be taken and cultures made in neutral 
beef broth and glucose agar. When clouding appears, the contents of 
these tubes should be plated out. 
Weinzirl and Newton’s Method for the Examination of Hamburger 
Steak. Three different portions of the sample to be analyzed are 
taken. The meat is triturated in a mortar with sand by means of a 
pestle. After grinding with sand for a time sterile salt solution is 
added and grinding continued. Finally the salt solution is increased 
to 100 c.c. and a thorough mixture is made. This is sampled and incu- 
bated at room temperature. Ordinary media may be used. 
Eyre’s Method for Examination of Meat. The meat is minced by 
means of sterile instruments and added to plain broth. The flasks are 
incubated at 42° C. for thirty minutes. They are shaken from time to 
time. Then this is sampled. 
Examination of Sausage. Thoroughly sterilize the sausage by pass- 
ing through a flame. Cut open the casing with a sterile knife and 
remove 3 or 4 gms. of the interior. This should be added to a sterile 
tared weighing bottle and carefully weighed. Thoroughly emulsify in 
sterile water and put on shaking machine for twenty minutes. Plate 
out on plain agar, plain gelatin and litmus lactose agars. 
St. John’s Method for Examination of Sausage. The skin is seared 
and removed; then small fragments are torn from the muscular tissue. 
These, weighing about 0.8-0.7 gm. are shaken for ten minutes, in 
sterile salt solution with ground glass. Plates were ade with neutral 
glycesol agar and plain agar. Three incubation temperatures were used 
37°, 20°, and 1.6°. (Effects of cold storage on eggs, quail and chickens. 
Wiley et al. Bull. 115 Bu. of Chem., 1908, p. 75.) 
Bacterial Examination of Shellfish. Oysters were regarded by 
sanitarians for some time as possible agents in the spread of typhoid 
fever and other intestinal infections. Not until 1894, however, were 
they definitely connected with this disease. Professor H. W. Conn, of 
Wesleyan University,in a masterly piece of epidemiological work, proved 
to the satisfaction of those interested in public health that an outbreak 
of typhoid fever among those who had attended a fraternity banquet 
was caused by oysters. The chain of evidence was so complete that the 
study of oyster grounds, in relation to possible sewage pollution, was 
greatly stimulated. Since this time many investigations have been 
carried out. Stiles (1911) has given a rather complete bibliography of 
the articles up to the date of his paper. Hindman and Goodrich (1917) 
