. Bacteriological methods in food and drug laboratories, with an introduction to micro-analytical methods. Bacteriology; Food; Drug adulteration; Bacteriology. 174 BACTERIOLOGICAL METHODS test must not be made with a mixture of the sera of different rabbits. Interpretation of the Results.—If in tubes i and 3 a misty cloudi- ness should appear within 5 min., and if a definite precipitate forms within 30 min., the other tubes remaining perfectly clear, the extract is very probably one of horse flesh or the flesh of some other single-toed animal. Precipitates which develop more slowly cannot be c
. Bacteriological methods in food and drug laboratories, with an introduction to micro-analytical methods. Bacteriology; Food; Drug adulteration; Bacteriology. 174 BACTERIOLOGICAL METHODS test must not be made with a mixture of the sera of different rabbits. Interpretation of the Results.—If in tubes i and 3 a misty cloudi- ness should appear within 5 min., and if a definite precipitate forms within 30 min., the other tubes remaining perfectly clear, the extract is very probably one of horse flesh or the flesh of some other single-toed animal. Precipitates which develop more slowly cannot be considered as positive. The protein of horses and donkeys cannot be differentiated by this test. In a similar man- ner, tests may be made for the meat of deer, dogs or any other animals, if the respective immune sera are used with the Fig. 57.—Types of syringes: 1, Roux's bacteriologic syringe; 2, Koch syringe; 3, Meyer's bacteriologic syringe. The Meyer syringe is the simplest and best for general purposes.—(McFarland.) Heterologous precipitates, which occur when antisera are added to concentrated foreign protein solutions, rarely are disturbing factors of the tests when the above technique is used. The elective absorption (according to Kister and Weichardt) with the foreign protein is occasionally necessary for scientific tests. The organoleptic tests are not always conclusive as to the quality of the meat. It is a well-known fact that the stinking or putrefactive odors are generally wholly absent in even highly decayed salted and brine-pickled fish and meats and in heavily seasoned sausage meats and in smoked meats. On the other. 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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