* 
MICROSCOPICAL STUDIES ON TOMATO PRODUCTS. D 
BARREL PULP. 
Table 3 gives the counts obtained upon a number of samples of 
barrel pulp. The character of the stock from which these pulps were 
made is not known, beyond the fact that nearly all were skin and core 
pulps. The results, however, are of interest in comparison with the 
data in Tables 1 and 2. Table 3 brings out strongly the fact that in 
barrel stock the counts on yeasts and spores, and especially on bac- 
teria, are usually very high. It also serves to explain the counts 
obtained on catsup made from barrel stock. In two instances the 
visual inspection of the barrel stock left a doubt as to whether the 
product was suitable for use, but such cases are rare. Excluding 
these two from the calculation, the averages of the counts on the 
remainder of the samples in this series are: Molds in 48 per cent of 
the fields; yeasts and spores, 77 per 1/60 cmm; bacteria, 207,700,000 
perec. The results in this table prove the inadvisability of trying to 
use barrels for storing tomato pulp. 
TaBLE 3.—Analysis of pulp stored in barrels (condition of stock when made, not known.) 
Character 
fromin- | Yeasts Fields 
Sample. Description. spection and Bacteria.| with 
when spores. melds. 
opened.2 
Per 1/60 | Million 
: cmm. pen cc...\| Penicent. 
H 16 | Pulpin barrels, 7-9 months; odor of spoilage.....--- C 22 96 66 
H 17 | Pulpin barrels, 7-9 months; odor of spoilage; gas. - -| C 93 84 100 
H 20 | Pulp in barrels, 7-9 months; odor bad.............-- | C 160 408 50 
H 22] Pulp in barrels, 7-9 months; odor bad; gas-..-.-.... | C 52 1€8 98 
ENT Neen e COMO 2h aa SED a A Ge AL Ee C 52 320 98 
lat OSes OHO) esc) NE So tS Ta eS OB ESR ea ee C 122 340 33 
teh PO) eee ae CLO eee ea ee ener OUR ne ICM A SH Sl ay Heats ea) C 250 312 (3) 
H 382 | Pulp in barrels, 7-9 months; very strong odor; bad; 
CSPI BY PIC SSRN SL AUT US SS nA PAS BT a C 45 144 40 
H 33 | Pulpin barrels, 7-9 months; odor bad......./.....- Cc 42 264 50 
H 34! Pulp in barrels, 7-9 months; odor mild for barrel 
UD Reo e eer eer taiaeice waite ora lees cease Shee (®) 12 32 41 
isl Bh PED in barrels, 2 to 3 years; old; strong odor; skin 
UTC G OLE hee vat een space pate 2 SUI Utila RNR UA Chae ERA le C 70 216 50 
H 35] Pulpin barrels, 7-9 months; strong odor............ C 130 228 40 
H{ 37 | Pulp in barrels, 7-9 months; strong odor; skin and 
COT ERA PEG Gera SARL cH LN TR REIS GIL RUIN TN ak ey ea C 32) 192 50 
ash |peeee Desa Ete CANE ic POA an eters Rt et MMSE CRB ae Pe Aare C 21 180 33 
H 3) | Pulp in barrels, 7-9 months; odor of spoilage milder 
than usual; Who lerboriatOes/ alam ules anu C 10 120 14 
130 21) |[peaee Ley ey le ine ans ML Nola ADE SSL iets Aa eat C €7 132 (4) 
1a Doct a CLOM MRM RE emeretrhn need ta Se MEL La ety POE a Ag C 56 120 50 
H 46 | Pulp in barrels, 7-9 months; odor of spoilage milder 
than usual; one of the best seen ._..............-- () 15 29 | (6) 
1H, analyzed by B. J. Howard. 3 Few. 5 Doubtful or open to criticism. 
2C, bad product from inspection when opened. 4 Very few. 6 Not determined. 
CATSUP. 
The results of counts of catsups (Tables 4 and 5) show that a re- 
lationship similar to that found in the case of pulps exists between 
products made from acceptable stock and those from decayed ma- 
terial. The counts on the good stock catsups averaged: Molds in 9 
per cent of the fields; yeasts and spores, 11 per 1/60 cmm; bacteria, 
8,900,000 per cc. Table 5 includes some catsups made from stock of 
doubtful character in addition to those that were unquestionably 
bad. If the doubtful ones are excluded from the calculation and an 
average taken of the remainder, the folowing approximate figures 
