Salmonellae Associated with Further-processed Turkey Products

"Further-processed" turkey products, prepared from chilled, eviscerated, and thawed carcasses at two commercial turkey-processing plants, were evaluated, for the presence of salmonellae. These organisms were isolated from swab samples from 12% of chilled, eviscerated turkey carcasses, 27% of finished products, and 24% of processing equipment. The same serotypes as those found throughout a plant on any one visit were recovered from 31% of rinse-samples taken from hands and gloves of processing personnel. Salmonellae were found in samples taken on 37 of 48 visits; a greater number of recoveries were made on days when freshly killed turkeys were processed (87%) than when frozen-defrosted carcasses were processed (59%). The predominant serotype isolated from meat and environment usually changed from visit to visit. Salmonella sandiego and Salmonella anatum were the most frequent among 23 serotypes recovered. Most of the isolated serotypes are commonly associated with turkeys and have been incriminated as causative agents of human salmonellosis. The implication is that further-processed turkey products, if inadequately cooked by the consumer and if improperly refrigerated between the time of manufacture and consumption, could directly transmit salmonellae. These same products might also contaminate other foods by introducing salmonellae into food-preparation areas.     

EARLY STAGES IN THE DEVELOPMENT OF PLASTID FINE STRUCTURE IN RED AND FAR-RED LIGHT

Developmental changes in fine structure were studied in plastids of etiolated bean leaves during the time required for the protochlorophyllide-chlorophyllide transformation and the following lag phase prior to chlorophyll accumulation. In agreement with some other workers, two distinct stages of change in the fine structure of proplastids were found to occur upon illumination during this period. The first involves a dissociation of the previously fused units in the prolamellar bodies of the proplastids and occurs simultaneously with the protochlorophyllide-chlorophyllide conversion in light of 655 mµ, but not of 682, 700, or 730 mµ. The effect of the red light could not be reversed by a simultaneously supplied stronger far-red irradiation. The energy requirements for these structural changes parallel those for the pigment conversion. During the following step the vesicles which arose from the fused units of the prolamellar body were dispersed in rows through the stroma, and the prolamellar bodies themselves disappeared. For these changes to occur, higher light energies were required and the leaves had to be illuminated for longer periods. A red preillumination seemed to accelerate the development somewhat. The structural changes could be induced by light of 655 mµ, but also, to a lesser degree, of 730 mµ. No measurable additional chlorophyll accumulated during this period. Thus, the structural changes observed were independent of major changes in pigment content.     

Survival of Shigella in Sewage: II. Effect of Glycerol on Shigella flexneri and Shigella Bacteriophage1

Glycerol (30%) inhibited or delayed the adsorption of Shigella bacteriophage on its host organism, S. flexneri II; glycerol also inhibited or delayed the burst of phage, whether or not adsorption was carried out in the presence of glycerol. Studies of the mechanisms of these effects showed that viscosity and osmotic shock probably were not responsible for either phenomenon. The inhibition of adsorption, however, was proportional to the concentration of glycerol, and appeared to be a function of the hydroxyl groups on the glycerol molecule. The inhibition of burst seemed to be related to the osmotic pressure outside the bacterial cells.