EXAMINATION OF SHELL FISH] A89 
Transportation of Samples. When the time between the collection 
of the sample and its examination exceeds three hours, or, if the outside 
temperature is above 50° F., the sample shall be thoroughly refrigerated 
by means of ice placed around, but not in, the sample jars. 
Technical Procedure. The bacteriological examination shall be 
begun as soon as possible after taking the sample. The sample shall be 
thoroughly shaken at least twenty-five times immediately before 
opening. 
Bacterial Counts. The procedure specified for oysters in the shell 
be followed: 
Determination of Bacteria of the Bacillus coli Group. The pro- 
cedure specified for oysters in the shell shall be followed, but attention is 
called to the fact that higher dilutions than 1/100 c.c. are usually 
required. ‘Triplicate fermentation tubes shall be inoculated from each 
dilution of the sample. 
Statement of Results. The results of the bacteriological examina- 
tion of the opened oysters, or shucked stock, shall be expressed in the 
same way as that specified for oysters in the shell, except that in the 
calculation of the B. coli rating the values for the results of the positive 
fermentation tests after confirmation shall be recorded for each of the 
inoculations of each dilution. In order that the rating from these 
triplicate tests may be compared with that obtained from testing five 
oysters in the shell, the sum of the values for the triplicate tests shall be 
multiplied by 5/3. If, instead, the sum is divided by 3, the result will 
give approximately the number of B. coli per cubic centimeter. 
CLAMS AND OTHER SHELL FisH 
The methods for examining clams and shell fish, other than oysters, 
shall be those given above. Certain modifications are necessary in 
the method of handling the samples and the opening of the shells, etc. 
Clams are more likely to lose water during transportation than 
oysters. It is, therefore, necessary to take greater precautions to sep- 
arate different samples of clams from each other than in the case of 
oysters. 
In opening soft clams it has been found that if two incisions are 
made through the mantle the shell water may be poured out without 
opening the shell. 
Hard clams are more difficult to open, but if the sheil be struck over 
the dorsal muscie with a small hammer an opening will be formed per- 
mitting the insertion of the knife to cut the muscle. 
