OBSERVATIONS ON THE MICROBIOLOGY OF RAW AND HEAT-TREATED LIQUID EGG

SUMMARY: Factors influencing the hygienic quality of raw liquid egg have been inverstigated and bacterial counts obtained during the period January–October, 1952, have been summarized. As a commercial standard of quality, it is suggested that raw liquid egg with a total bacterial count in the region of 5 × 10⁶/g. at 22°, might be regarded as reasonably satisfactory, having regard to the quality of the raw material now permitted to be used.
A study of heat-treatment of Liquid egg has shown that a time-temperature combination slightly in excess of 2 min. at 146°F. may be regarded as satisfactory, as it gives a 99·99% kill of the initial flora without significantly imparing the functional properties of the final product. The residual flora in herat-treated egg has been found to be relatively inactive.
Salmonella organisms were found in 4·2% of raw hen egg and in 67·4% of raw duck egg. Under controlled conditions of heat-treatment, destruction of Salmonella species can be accomplished.     

THE PLACE AND TRAINING OF THE GENERAL PRACTITIONER

Training for the medical student whose goal is general practice should aim at equipping him to maintain the close personal relationship with the patient which is considered the ideal basis for the treatment and prevention of disease. Preparation for general practice should anticipate graduate experience on a par with that which is currently considered necessary for the various specialties. Internship should be such as to fit the general practitioner to the peculiarities of the kind of community in which he will practice. Ability to recognize his own limitations and situations in which special consultation or referral are indicated should be developed in the student.The University of Colorado School of Medicine has adopted a course of training, from pre-medical education through internship, designed for the student who is to specialize in general practice.