Bacterial Analysis of Ground Beef With Special Reference Ot Sanitary Standards
Bacterial Analysis of Ground Beef With Special Reference Ot Sanitary Standards
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To quickly assess the difficulty of the text, read a short excerpt:
When the ammoniacal test responded, the meat was so contaminated with bacteria that it was literally putrid. They sug- gested that 5O96 of all Hamburger steak should be condemned on general principles.
Carey 191 6 (4) worked on the bacteriology of sausage in Chicago. This, according to Tanner (27), was essentially the bacteriology of Hamburger steak. From 34- samples he isolated Bacillus coli 30 times and Bacillus proteus vulgaris 1 1 times. He concluded that the bacterial count was of little s...ignificance. Cooking destroyed a large number of the bacteria present.
■3- In 1917 Le Fevre (16), using Weinzirl and Newton's methods and standards, studied 22 samples of Hamburger steak from the Washington, D. C. Markets. His counts varied from 35, 000 to 35, 000, 000 bacteria per gram on plates read from three to five days after plating. The number of liquefiers present did not correlate with the organoleptic test or sanitary con- ditions. Of the bacilli, Bacillus coli, Bacillus proteus vulgaris, and some spore formers were isolated.
What to read after Bacterial Analysis of Ground Beef With Special Reference Ot Sanitary Standards?
You can find similar books in the "Read Also" column, or choose other free books by Rachel E Hoffstadt to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
When the ammoniacal test responded, the meat was so contaminated with bacteria that it was literally putrid. They sug- gested that 5O96 of all Hamburger steak should be condemned on general principles.
Carey 191 6 (4) worked on the bacteriology of sausage in Chicago. This, according to Tanner (27), was essentially the bacteriology of Hamburger steak. From 34- samples he isolated Bacillus coli 30 times and Bacillus proteus vulgaris 1 1 times. He concluded that the bacterial count was of little s...ignificance. Cooking destroyed a large number of the bacteria present.
■3- In 1917 Le Fevre (16), using Weinzirl and Newton's methods and standards, studied 22 samples of Hamburger steak from the Washington, D. C. Markets. His counts varied from 35, 000 to 35, 000, 000 bacteria per gram on plates read from three to five days after plating. The number of liquefiers present did not correlate with the organoleptic test or sanitary con- ditions. Of the bacilli, Bacillus coli, Bacillus proteus vulgaris, and some spore formers were isolated.
What to read after Bacterial Analysis of Ground Beef With Special Reference Ot Sanitary Standards?
You can find similar books in the "Read Also" column, or choose other free books by Rachel E Hoffstadt to read onlineMoreLess
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