Accession Number:

AD0604188

Title:

A STUDY OF CHARACTERISTICS AND METHODS OF DETECTION OF FOOD POISONING MICROORGANISMS WITH PARTICULAR EMPHASIS ON CLOSTRIDIUM PERFRINGENS

Descriptive Note:

Corporate Author:

QUARTERMASTER FOOD AND CONTAINER INST FOR THE ARMED FORCES CHICAGO IL

Personal Author(s):

Report Date:

1943-01-01

Pagination or Media Count:

155.0

Abstract:

The report is concerned with the development of a rapid biochemical test for the detection of Clostridium perfringens in foods. After investigating the character istics and heat resistance of a food poisoning strain of C perfringens it was inoculated into many small pieces of raw beef. These were stored at various sub-zero and above-zero temperatures. After suitable time intervals, which extended well beyond a five month period, the survival of this organism at the various temperatures was determined. A total of four weeks time was devoted to laboratory practice with the procedures used in the Food Hygiene Laboratory in London. These procedures, which appear in part 3 of the report, are in constant use in that laboratory for detection of the various food poisoning microorganisms. A score of research centers was visited, mostly in England, for specific information available at these institutions. A synopsis of each of these visits is presented in part 4 of the report. Author

Subject Categories:

  • Microbiology
  • Food, Food Service and Nutrition
  • Stress Physiology

Distribution Statement:

APPROVED FOR PUBLIC RELEASE