ABSTRACT
Inactivation of benzylpenicillin in real media i.e. fermentation broths and their filtrates was studied in comparison with the published data on inactivation of commercial benzylpenicillin in aqueous solutions as dependent on the medium pH and temperature. The lowest constant of benzylpenicillin inactivation was shown to be in the fermentation broths.
Subject(s)
Penicillin G/pharmacokinetics , Chromatography, High Pressure Liquid/methods , Culture Media , Drug Stability , Filtration/methods , Hydrogen-Ion Concentration , In Vitro Techniques , Penicillin G/administration & dosage , Solutions , Temperature , Water/pharmacologyABSTRACT
Various Canadian regulations pertinent to post-processing microbiological contamination of low-acid canned foods are reviewed, As an example of the dilemma presented to the regulatory agency, a typical case history is presented. The case concerns a canned fish product suspected of causing staphylococcal intoxication in two persons. The results of the following investigation are presented and the reader asked to be the judge.
ABSTRACT
The Health Protection Branch, Health and Welfare Canada is considering proposals for microbiological standards for cheese. These proposals are based on a 2-year study (1974-1976) carried out by the Branch. The proposed standards per gram are: total coliforms m = 500, M = 1500, fecal coliforms m = 100, M = 500, and Staphylococcus aureus m = 100, M = 1000, for cheeses made from pasteurized milk; total coliforms m = 5000, M = 50,000, fecal coliforms m = 500, M = 1000, and S. aureus m = 1,000, M = 10,000 for cheeses made from heat treated or unpasteurized milk. The type of standard proposed will be based on a three-class acceptance plan as developed by the International Commission on Microbiological Specifications for Foods. Use of this plan in interpretation of the analytical results allows for the normal variation between analytical samples.
