MICROSCOPICAL STUDIES ON TOMATO PRODUOTS. hi 
PRODUCTS MADE FROM PEELED STOCK. 
A few counts on chili sauce are given in Table 6. The tomatoes 
used for this were a poor grade and required extensive trimming to 
remove the decayed material. The counts indicate how well this 
work was being done and what may be regarded as the upper limit 
for products made from peeled stock such as is used in chili sauce 
manufacture. 
TABLE 6.—Analysis of chili sauce. 
Character} Yeasts Fields 
Sample. Description. from in- and Bacteria.| with 
: spection.2) spores. molds. 
| 
Per 160 Million 
72d | Poor raw material, welltrimmed. (Catsup No. 72¢ cmm. percc. | Per cent. 
madefrom trimming of these). s5--2.-.8.5-22422- O. K. 11 12 2: 
73a | Raw stock well sorted. (Trimmings made into 
OUTS ZIO) SEGA COA GOI Ses Ne Mee IS Cunae san amy ORK 4 2 (3 
73aa | Raw stock partly decayed, well trimmed........... O. K. 6 9 (4 
(Oda PE LONUSON’EAILOMATOCS seem sep tee eisees O. K. 1 5 2 
84d | Stock. (Peeled tomatoes from which trimmings 
ToMpUulprsschwasiohtalned) sees see eerie oe O. K. 6 5 9 
1 Analyses by B. J. Howard. 3 Nonein 58 fields. 
20. K., acceptable from inspection of raw material. 4 Nonein 39 fields. 
These figures are rather high for canned peeled tomatoes. Well 
handled stock usually gives very low counts. Fermented stock or 
reprocessed swells as a rule show a marked increase in organisms 
otherthanmolds. Moldsoccasionally develop, however, to a noticeable 
degree in sealed cans, although such instances are rare. One remark- 
able example of this character came to the notice of the bureau several 
years ago. A shipment of pulp in 5-gallon cans was condemned 
because masses of mold,some as large as a man’s head, were found in 
a number of cans. The size of many of the masses precluded any 
possibility of their having been present at the time the cans were filled. 
The bureau is sometimes asked whether it is advisable to sort raw 
stock intended for peeling, provided the trimmings are to be dis- 
earded. In answer to this question attention might be called to two 
or three of the chili sauce samples given in Table 6 and the products 
made from their trimmings. As commonly understood, chili sauce is 
made from peeled tomatoes handled as for canning. The skins, 
cores, and bad portions are supposed to be removed during peeling. 
Chili sauce, Sample 72d, was made from poor, rather badly decayed 
stock, which, however, was so well trimmed that it was acceptable. 
The same was true of the stock from which Sample 84d was made. 
The stock used for chili sauce, Sample 73a, while poor, was well 
sorted before bemg peeled. Although a comparison of these three 
samples shows the counts to be shghtly lower in the case of the sorted 
stock, on the whole the advantage gained scarcely justifies making 
sorting a requirement on general stock if the peeled tomatoes are the 
only portions to be used. In these particular cases, the trimmings 
