Gas Chromatographic Detection of Pre-Processing Spoilage of Bacterial Origin in Pet Foods.

Gas chromatographic analysis of sterile canned pet foods revealed the presence of metabolites indicative of pre-processing spoilage. The number and type of aerobic and anaerobic bacteria in each raw ingredient were determined. It was found that pre-processing spoilage was due to the action of the predominant anaerobe or anaerobes in the major ingredient by comparing the gas chromatographic profiles of the organisms with the chromatograms of the finished products. This type of spoilage was more common in pet foods manufactured by cereal companies who may use dead stock than in similar products manufactured by meat packing companies.

Aspergillus growth and aflatoxin production on black pepper.

Black peppercorns supported the growth of Aspergillus parasiticus (flavus) NRRL 3145. Incubation at 28 C and RH of 85% for 30 days resulted in profuse conidial production on the reticulate ridges of the peppercorns. An SEM study of these ridges showed that they were cortical eruptions, and the particulate matter present favored mycelial establishment. Hyphal anastamoses were commonly observed. Following this incubation the inoculated peppercorns were stored in the dark at room temperature and ambient humidity for 15 days. Aflatoxin was detected on minicolumn. Aflatoxin B1 was produced at levels of 60 micrograms/kg with traces of aflatoxin B2, G1 and G2. Quantitative estimation was based on a visual comparison with standards by thin-layer chromatography.

Application of a minicolumn detection method for screening spices for aflatoxin.

The minicolumn of Holaday and Lansden was modified by increasing the height of neutral alumina and including a layer of anhydrous sodium sulphate. Using this procedure, aflatoxin was detected in 18 of 125 samples of black pepper, red pepper, ginger and turmeric. A few samples of each spice contained aflatoxin, although red pepper and turmeric showed the highest incidence. Aflatoxin B1 quantities ranged from 10 ug/kg to 120 ug/kg when estimated quantitatively by visual comparison with standards on thin-layer chromatography plates.

Bacterial growth in seafoood on restaurant premises.

Operational guidelines for a chain of the newer type of seafood restaurants and take-out stores were derived from plots of bacteriological and trimethylamine changes during the preparation and storage of cod fillets, shrimp, and clams. If fish is to be defrosted at room temperature it should be washed and portioned within 14 h. Subsequent storage at 5 degrees C should not exceed 72 h and once removed from the refrigerator it should be fried within 3 h. New stores should consider improved methods of defrosting. Trimethylamine content was a more sensitive measure of quality loss than bacterial growth. Shrimp quality can be improved by emphasizing the way shells are removed because most of the contamination was external. Shrimp shelled while still frozen had the best potential keeping quality. Clam meat is handled less and is always held at 5 degrees C; but bacterial growth indicated that it should not be held on the premises for more than 3 days including the time necessary for defrosting. Batter prepared fresh daily can be feft at room temperature. Frying can obliterate poor handling procedures, but adequate cooking is essential under any conditions. Clams are a gourmet item but the practice of cooking them lightly at customer request proved inadvisable.

The role of fomites in the transmission of vaginitis.

A role for fomites such as toilet seats in the transmission of vaginitis has never been proved or disproved. A compilation of clinical data from a university community showed that the organisms found in vaginal cultures of patients with vaginitis were, in order of frequency. Candida albicans, Escherichia coli, beta-hemolytic streptococci, Hemophilus vaginalis and Trichomonas vaginalis. In a concurrent bacteriologic survey of washroom fixtures, staphylococci and other micrococci were isolated most frequently. The overt pathogens associated with vaginitis were never found, and gram-negative organisms appeared to be suppressed by the disinfectant used by the cleaning staff. It is clear that fomites are not an important mode of transmission in vaginitis, although a search for specific pathogens on toilets is to be continued.