. Bacteriological methods in food and drug laboratories, with an introduction to micro-analytical methods. Bacteriology; Food; Drug adulteration. 156 BACTERIOLOGICAL METHODS. Fig. 49.—Typical cultural characteristics of Bacillus aero- genes capsulatus (B. welchii) in agar. Culture 48 hr. old. The agar mass is separated by the gas which is formed.—(MacNeal.) does check the growth of all kinds of bacteria and of higher fungi, but not in the same ratio. For example, the freezing temperature inhibits the de- velopment of the usual rotting bac- teria very effectually, whereas many of the toxin form
. Bacteriological methods in food and drug laboratories, with an introduction to micro-analytical methods. Bacteriology; Food; Drug adulteration. 156 BACTERIOLOGICAL METHODS. Fig. 49.—Typical cultural characteristics of Bacillus aero- genes capsulatus (B. welchii) in agar. Culture 48 hr. old. The agar mass is separated by the gas which is formed.—(MacNeal.) does check the growth of all kinds of bacteria and of higher fungi, but not in the same ratio. For example, the freezing temperature inhibits the de- velopment of the usual rotting bac- teria very effectually, whereas many of the toxin formers multiply slowly, in time forming enough of the poison to produce marked symptoms of poisoning when meat thus affected is eaten. Little is known of the changes which take place in incompletely ster- ilized canned meats, and no attempt has so far been made to ascertain the degree of decomposition which usually takes place in the meats before they are placed in the cans and sterilized. This is a matter of the utmost impor- tance and should receive the immediate attention of the food bacteriologists. What shall be the routine method in the examination of meats? It is quite evident that the methods which are applicable in the examination of vegetable substances are not suitable in the examination of meats. We hereby suggest the following outline of methods applicable in the food labora- tory: I. Direct microscopical examination of meats. a. Bacteria on surface of meats. b. Mold and spores present, as in moldy bacon, pork, etc. c. Presence of bladder worms, larvaj of parasites, 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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Keywords: ., bo, bookcentury1900, bookdecade1910, booksubjectfood, bookyear1915
