20 BULLETIN 581, U. S. DEPARTMENT OF AGRICULTURE. 
manufacturing process, allowing secondary spoilage to occur; and 
(c) the use of ‘‘swells” or spoiled “‘half stock’’ (“‘ministrella”’). The 
particular condition causing the spoilage can sometimes be estab- 
lished in the finished product by microscopical examination. Sharp 
distinctions, however, can not at this stage of the investigations be 
drawn in every case. 
TaBLE 12.—Analysis of Italian tomato sauces made from bad or questionable stock as 
determined by visual inspection.* 
Character} Yeasts Fields 
Sample. . Description. from in- and Bacteria.| with 
° spection.2) spores. molds. 
| | : 
| Per 1/60 | A4iltion 
| cmm. | perce. | Per cen 
500 | From bin-stored tomatoesin bad condition.......--| C 1,120 | 466 
hob} Brom partlyidecayed SLOCK. 2555) a ene ee | C 843 | 233 65 
502 | From tomatoes not washed or sorted; of doubtful | 
GHaracler asso se pe ase aera eee ee eee ee ae (*) 114 | 92 | 24 
503 | From tomatoes not washed or sorted; not approved. C 315 | 230°} li 
516 | From tomatoes not approved..........-.-.--------- C 169 | 72 | 14 
517 | From freshly delivered, but not washed, tomatoes... (3) 54 | 30 | 3 
526 | From tomatoes stored in bin overnight; partly de- 
CGAY CG! So Rese tenn Se eons ciara Sire eA ee ee C | 440 | 290 | 38 
527 | Fromtomatoesheld overnight in bin; objectionable | | H 
CONGIGIONS ie oe ase ee meee eae ee ee Cc | 230 96 39 
534 | From tomatoes stored in bin overnight; partly de- 
Cary. Cdlee oii eee ee es ae Ue ao oon hee eas C 34) | 96 43 
540b | From tomatoes stored in bins from Saturday till 
Mondayc.badicondiions 3 2-- seee eee eee eee C S09 | 360 | 100 
545b | From tomatoes stored in bins 3 or 4 days; 50 per cent | 
oOfireshitoma toes add eds. 25. =e ene eae ee C 1, 200 700 60 
547 | From tomatoesstoredin bin 24hours; bad condition. € j 750 | 290 60 
550 | From tomatoes not approved because of handiing 
SVSUCHIC- GE oe Shs otis ea atten he Soe Semele Cc | 390 | 72 27 
551b | From basxet-stored tomatoes; rather sour and moldy Cc 709 115 | 56 
559 | From bin-stored tomatoes; sour and moldy_...-.--. C } 218 | 198 ! 31 
562a | From trimmings alloved to stand; bad condition... Cc 580 | 1, 250 | 72 
57404) Hom trimmings: bad GOUdIMON<=-~- 2255 ss sae C | 690 | 390 | 7 
5.6 | From trimmings and bad tomatoes -...-...---.....-- C 650 | 309 88 
586 | From partly decayed fomatoes. ~. 5... 22...2-- 2262 C 400 | 400 88 
597 | From tomatoes, many decayed ..--.--...----------- Cc 120 | 125 80 
5OS8p |-cace OBS eGR AEE Sabot oc BBE nee see tie er eee seee cee Cc 240 | 108 70 
GOO nee TED EE SETS 5 GUM aR ad aia gne ant ares Une Bea Peon 220 | 96 55 
601 | From objectionable trimmings.......-------- RS hirac 550 | 400 30 
604 7) -Nrom partly decayedistock=. <2 3 Uses tee | C | 375 | 200 54 
| 
1 Analyses by B. J. Howard. 3 Doubtful, or open to criticism. 
2 C, condemned; bad product from inspection of raw material. 
The influence of improper storage and handling of stock is illus- 
trated by two tests run the same day at one of the plants visited. 
Sample A was taken from tomatoes stored in a bin overnight and 
not sorted or washed before being made into sauce. Sample B was 
a sauce made at the same plant the same day as A but came from 
good stock promptly handled. 
Sample. | Mold | xe ast and | Bacterial 
count. pore count. count. 
\ 
A | 43 | 340 | 96 | 
24 | 
! 
| B 12 | 48 | 
‘ 
Thus it is seen that high counts on this class of products, as well as 
on those less concentrated, indicate bad stock or insanitary handling. 
