. Bacteriological methods in food and drug laboratories, with an introduction to micro-analytical methods. Bacteriology; Food; Drug adulteration. 142 BACTERIOLOGICAL METHODS organisms. Cheese poisoning is not uncommon, due to the pres- ence of bacteria which give rise to toxins (tyro-toxicon). In a general way it may be stated that cheese diseases are due to filthy and unsanitary conditions in the dairying establishment re-. 46.—Peiiicillium glaucum showing the characteristic spore formation. This fungus is a true saprophyte, the common green mold, occurring on a great variety of organic
. Bacteriological methods in food and drug laboratories, with an introduction to micro-analytical methods. Bacteriology; Food; Drug adulteration. 142 BACTERIOLOGICAL METHODS organisms. Cheese poisoning is not uncommon, due to the pres- ence of bacteria which give rise to toxins (tyro-toxicon). In a general way it may be stated that cheese diseases are due to filthy and unsanitary conditions in the dairying establishment re-. 46.—Peiiicillium glaucum showing the characteristic spore formation. This fungus is a true saprophyte, the common green mold, occurring on a great variety of organic substances. suiting in infected milk, or to filthy and unsanitary conditions in the cheese factory, or the infection may be traceable to the im- proper and careless storing and handling of the cheese. Ripened cheese being in itself a decomposition product resulting from the invasion of certain desirable micro-organisms usually entering. 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
