. Bulletin of the Department of Agriculture. Agriculture; Agriculture. J&JT&mTL BULLETIN No. 581 Contribution from the Bureau of Chemistry CARL L. ALSBERG, Chief •. «SW£-"^Vfc* Washington, D. C. October 6, 1917 MICROSCOPICAL STUDIES ON TOMATO PRODUCTS. By Burton J. Howard, Microscopist in Charge, in collaboration with Charles II. Stephenson, Scientific Assistant, Microchemical Laboratory. CONTENTS. Page. Introduction Relation between visual inspection anjd. microscopical examination Tomato pulp Catsup Products made from peeled stock Relation between percentage of rot and micr
. Bulletin of the Department of Agriculture. Agriculture; Agriculture. J&JT&mTL BULLETIN No. 581 Contribution from the Bureau of Chemistry CARL L. ALSBERG, Chief •. «SW£-"^Vfc* Washington, D. C. October 6, 1917 MICROSCOPICAL STUDIES ON TOMATO PRODUCTS. By Burton J. Howard, Microscopist in Charge, in collaboration with Charles II. Stephenson, Scientific Assistant, Microchemical Laboratory. CONTENTS. Page. Introduction Relation between visual inspection anjd. microscopical examination Tomato pulp Catsup Products made from peeled stock Relation between percentage of rot and micro- scopical counts Mold counts Laboratory samples Factory samples Spore and yeast counts Pa^e. Relation between percentage of rot and mi- croscopicaL^ounts—Continued. Bacterial 16 Microscopic counts on tomato sauces and pastes 16 Method for microanalysis of tomato products 21 Apparatus 21 Molds (tentative) 21 Yeasts and spores (tentative) 22 Bacteria (tentative) 22 Explanation of calculations 23 Summary 24 INTRODUCTION. During the past few years the Bureau of Chemistry has conducted a very comprehensive investigation to establish a basis for judging tomato products. Experiments were conducted in the bureau laboratory and also in factories, a large number of which were visited. Out of the mass of data thus collected, it is felt that the scientific facts underlying the relationship between microorganisms and the rot and decay of tomato products should be of value to manufacturers and food control officials at this time. The results bearing upon the relation of the physical condition of the stock from which tomato products are made to the number of microorganisms present in tomato products are therefore given in this bulletin. A great many tests at factories were made by noting the general condition of the stock and then examining microscopically samples of the finished product. The criteria published in 1911 in Bureau of Chemistry Circular 68/ for' the guidance of m
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