. Bacteriological methods in food and drugs laboratories : with an introduction to micro-analytical methods . Bacteriology; Food; Drugs. DIRECT EXAMINATION S3 In a general way, the number of micro-organisms in food prod- ucts and in liquids intended for internal use, not including the fer- mented products, is negligible when they do not exceed 250,000 per cc. (ranging from 5000 per cc. to the maximum). In fer-. FiG. 13.—Various stages in the germination of spores in catsups. Note trans- verse septation and branching of the hyphae. Germinating spores may be traceable to the tomato from the fiel
. Bacteriological methods in food and drugs laboratories : with an introduction to micro-analytical methods . Bacteriology; Food; Drugs. DIRECT EXAMINATION S3 In a general way, the number of micro-organisms in food prod- ucts and in liquids intended for internal use, not including the fer- mented products, is negligible when they do not exceed 250,000 per cc. (ranging from 5000 per cc. to the maximum). In fer-. FiG. 13.—Various stages in the germination of spores in catsups. Note trans- verse septation and branching of the hyphae. Germinating spores may be traceable to the tomato from the field or they may be from spoiling factory pulp.—{Billing, Bull. 119, Bureau of Chemislry, U. S. Depl. oi Agriculture.) mented products, as cider, vinegar, wines, beer, etc., the number of organisms present may be much greater, but even here the quantitative estimates generally become neghgible if the modern methods of purifying or clarifying (through sedimentation, the use of albumen, gelatin, casein, etc.), filtration, centrifugalization, and sterilization are carried out. Of course, in such products as. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Schneider, Albert, 1863-1928. Philadelphia : P. Blakiston's Son & Co.
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