. Bacteriological methods in food and drug laboratories, with an introduction to micro-analytical methods. Bacteriology; Food; Drug adulteration. 64 BACTERIOLOGICAL METHODS The question is frequently asked, what percentage of rotten or moldy fruit must be present to render the product unfit for human consumption? This question cannot be answered,definitely. In a general way, it may be stated that where there is not over 5 per cent, of rotted or moldy fruit used, the number of organisms in the finished products will not reach the maximum limits given in Table. Fig. 18.—A type of mold, Spicaria
. Bacteriological methods in food and drug laboratories, with an introduction to micro-analytical methods. Bacteriology; Food; Drug adulteration. 64 BACTERIOLOGICAL METHODS The question is frequently asked, what percentage of rotten or moldy fruit must be present to render the product unfit for human consumption? This question cannot be answered,definitely. In a general way, it may be stated that where there is not over 5 per cent, of rotted or moldy fruit used, the number of organisms in the finished products will not reach the maximum limits given in Table. Fig. 18.—A type of mold, Spicaria sp., very frequently found on decaying tomatoes. Some of the filaments and numbers of spores are shown.—-{Howard, Yearbook U. S. Dept. of Agriculture, 1911.) Ill, in fact the counts will in all probability be considerably less. A careful culling of spoilt fruit in the field and at the factory, coupled with reasonably sanitary factory methods and modern methods of sterilization, will furnish products which will meet all of the requirements of any pure food law. The statement is frequently made by manufacturers that even. 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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