These companion volumes have been edited by two of the leading personalities in British obstetrics and gynaecology. Both have made notable contributions to their subjects, and each is an outstanding teacher who has always subscribed to the dictum that teaching needs research and research needs teaching. With such a philosophy inspiring their professional work, it would follow, therefore, that any publication of theirs would be devoid of pedantry. The reader will not be disappointed and will find an original, lucid, and constructive presentation. Their aim has been to present, so far as possible, a description of obstetrics and gynaecology as practised in Britain. It may be pertinently asked in what way British practice differs from that in other countries. The editors have forestalled this question. They believe that in obstetrics the chief modern contribution from Britain has been \" the results of the study of the relation of social and economic conditions to the health of the pregnant woman and the condition of her child.\" In gynaecology it is conservatism that has been the characteristic British contribution. Sir Eardley Holland has been responsible for the general editorship of the volume on obstetrics and has been assisted by 38 contributors selected from almost all the university and teaching centres. Professor Bruce Mayes, of Sydney University, is the sole overseas contributor. Included in this obstetric oligarchy are physicians, paediatricians, anatomists, a psychiatrist, a venereologist, a medical statistician, and a barrister. The co-authors have been allocated subjects in which they are acknowledged experts; thus each chapter is authoritative and at the same time original. Mr. Aleck Bourne has enlisted the help of 21 authors for the volume on gynaecology, and among these is an anatomist, a psychiatrist, a venereologist, and a barrister. He has always emphasized the importance of the basic sciences in relation to clinical medicine ; the reader will appreciate this from the contents and their presentation. It is doubtful whether a general work of this calibre should contain even brief accounts and exiguous illustrations of operations. The excellent chapter on the cervix uteri is impaired by the descriptions (and diagrams) of the operations for amputation of the cervix and trachelorrhaphy. Those who need pictorial assistance for their surgical technique would refer to a tome on operative surgery. Both volumes are illustrated with diagrams and plates of artistic distinction, and the publishers are to be congratulated on their production. The editors have succeeded in their aim. Their task has been sisyphean, but they have produced a magnunm opus which for many years will be indispensable to those who practise obstetrics and gynaecology. W. C. W. NIXON.

https://www.bmj.com/content/bmj/1/4957/29.2.full.pdf

Identification of enterobacteriaceae

The human gut is known to be a reservoir of a wide variety of microbes, including viruses. Many RNA viruses are known to be associated with gastroenteritis; however, the enteric RNA viral community present in healthy humans has not been described. Here, we present a comparative metagenomic analysis of the RNA viruses found in three fecal samples from two healthy human individuals. For this study, uncultured viruses were concentrated by tangential flow filtration, and viral RNA was extracted and cloned into shotgun viral cDNA libraries for sequencing analysis. The vast majority of the 36,769 viral sequences obtained were similar to plant pathogenic RNA viruses. The most abundant fecal virus in this study was pepper mild mottle virus (PMMV), which was found in high concentrations—up to 109 virions per gram of dry weight fecal matter. PMMV was also detected in 12 (66.7%) of 18 fecal samples collected from healthy individuals on two continents, indicating that this plant virus is prevalent in the human population. A number of pepper-based foods tested positive for PMMV, suggesting dietary origins for this virus. Intriguingly, the fecal PMMV was infectious to host plants, suggesting that humans might act as a vehicle for the dissemination of certain plant viruses.

https://digitalcommons.usf.edu/cgi/viewcontent.cgi?article=1787&context=msc_facpub

RNA Viral Community in Human Feces: Prevalence of Plant Pathogenic Viruses

shot assessment of contamination at a particular location on a particular produce item at a particular time of year, they rarely provide information on the source of contamination. For these reasons, caution must be used when interpreting data from these types of studies, and overly broad conclusions should be avoided. Nevertheless, numerous pathogenic microorganisms have been isolated from a wide variety of fresh fruits and vegetables, sometimes at relatively high frequencies (Table I1-I7). Not all of the microorganisms listed in these tables have been linked to produce-associated illnesses. Under the right conditions, however, all of these microorganisms have the potential to cause produce-associated illness. Isolation rates are not consistent. Percentage of samples contaminated ranges from 0 to greater than 50%, depending upon the target pathogen and produce item. Data proScope An important consideration when addressing safety issues is the incidence of pathogens and outbreaks associated with particular food products. This chapter addresses outbreaks that have been associated with the consumption of fresh and fresh-cut produce. In addition, studies that investigate the incidence of pathogens and factors contributing to the survival and growth of pathogens are reviewed. Although they may not be exhaustive, the tables at the end of the chapter include highlights of incidence studies from industry and published literature sources (Tables I1-I7), outbreaks (Tables O1-O10), and growth/survival studies related to fresh produce (Tables G/S1 to G/S8).

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1541-4337.2003.tb00031.x

Outbreaks Associated with Fresh Produce: Incidence, Growth, and Survival of Pathogens in Fresh and Fresh-Cut Produce

Sirloin butts from beef carcasses chilled to I or 7.2 C were vacuum packaged and stored at either 0 or S.S C for intervals of 7, 14 , 21 , 28 , or 35 days . Following storage, steaks were obtained for retail caselife studies and taste panel evaluations. Evaluation of primal cuts revea led significant differences in total desirability (p rimarily visual appearance} among storage intervals and between storage temperatures. Initial carcass temperature at fabrication influenced quality of cuts less than did storage temperature over extended storage intervals. Storage of vacuum packaged cuts at 0 C consistently enhanced shelf-life compared to storage at S.S C. Fresh meat packaging systems utilize films which vary in oxygen permeability, moisture vapor transmission rate , heat seal or shrinkage properties, tearing strength, tackiness, brittleness , clarity, and numerous other properties. Plastic films for meat have been used principally as a retail wrap, with oxygen permeability which allows optimal "bloom" yet prevents excess shrinkage . Current technology allows for almost total oxygen exclusion from packaged primal , sub-primal , or retail cuts. Vacuum packaging of fresh meats allows for maintenance of ultimate desirable color, reduces moisture loss during storage (7), inhibits aerobic microbial spoilage (2, 25), and prolongs product acceptance (24, 26, 27). According to previous work (17) , fluid loss from meat can be minimized by quick chilling of hot carcasses. Consumer studies (9, 11, 12) indicated that physical appearance of retail cuts in a display case is the most important factor determining selection. Meat cuts are selected primarily for leanness and then for appearance and freshness. Foods with relatively high microbial populations .could be stored for a considerable period without quality loss, if they were held at relatively low temperatures (19). In commercial practice, consumer 1Present address: Standard Meat Company, Ft. Worth, Texas. 'Transportation and Packaging Research Laboratory, Agricultural Marketing Research Institute, Agricultural R esearch Service, U.S. Departm ent of Agriculture, Beltsville, Maryland. cuts of fresh beef such as steaks and roasts individuall packaged in gas-permeable plastic film frequently have a shelflife of only 2 to 4 days due to development of undesirable odor and / or color (15, 22). The main cause of these undesirable changes is growth of common psychrotrophic bacteria that can produce off-odors through breakdown of meat proteins and lipids, and can indirectly favor metmyoglobin formation (brown color) by depleting the dis solved oxygen concentration at the meat surface (5, 13, 15, 22, 23). Bacterial growth reduces salable shelflife of beef because of discoloration, off-odor, and slime formation (6) . Bacterial contamination during handling and processing involved in fabrication , trimming, and packaging of retail cuts is closely associated with ultimate caselife (4) . Storage life of packaged meat could be extended (18) by reducing microorganisms , especially Pseudomonas, often a predominant organism found on fresh meat (1). Bacterial flora of vacuum-packaged lamb cuts changed from a predominance of Pseudomonas, before packaging and storage, to a predominance of Lactobacillus after 21 days of storage (31) which is similar to findings for beef (21 . 25). Vacuum packaging inhibits surface dehydration , reduces oxygen availability , and can affect bacterial action (20). Surface discoloration limited storage life of lamb cuts (16). Four parameters that influenced meat color were classified (29) as surface dehydration, temperature, oxygen requirements of the meat, and bacterial contamination. Numerous studies have shown that vacuum packaging extends storage life of meat because of the stress placed on microorganisms during storage. Also, meat cuts stored at lower temperatures exhibit longer retail caselife and lower bacterial counts. Because of the increased acceptance of the "boxed beef' distribution system , whereby carcasses are prefabricated into primal or subprimal cuts, vacuum packaged , and shipped to retail outlets and because vacuum packaging is expected to double in the future , it is imperative that , , .. QUALITY OF VACUUM PACKAGED BEEF 593 temperatures at which this vacuum-packaged product is stored be investigated . Accordingly, the objective of this study was to determine the effect of initial chill and storage temperature upon purge loss and keeping quality of vacuum-packaged beef stored for extended periods of time . 111ATERIAL AND METHODS One hundred twenty top sirloin butts (IMPS 184) were obtained from beef carcasses weighing 272 to 318 kg and grading U.S. Good and U.S. Choice, Yield Grade 2 (.30). Cuts were removed from the carcasses at 24-h postmortem for the partially chilled sirloin butts (7.2 C) and 72-h postmortem for fully chilled cuts (1 C). Cuts were vacuum packaged at 29.S inches of Hg via a chamber type, heat seal system (Conofresh B film , Conofresh 6000 chamber) and shipped by refrigerated truck to the Texas A&M Meat Laboratory (48-h post-packaging). Upon arrival the 60 cuts of each chill condition were weighed and assigned to storage coolers with temperatures of either 0 or S.S C for storage intervals of 7, 14 , 21 , 28 , or 3S days , which resulted in six cuts per chill condition/ storage temperature/ storage interval group . All cuts were weighed upon tem ination of the storage interval and again after removal of the packaging material for determination of purge loss. Upon completion of each storage treatment , a two·member experienced panel evaluated each primal cut (30 min after removal of package) for appearance of subcutaneous fat cover according to a six·point scale (6 =very fresh , 4 = normal, 1 =severe discoloration) , for muscle color using a nine-point scale (9 =very light cherry red , 6 =cherry red, 2 =very dark red) , for surface discoloration of lean on a seven -point scale (7 = no surface discoloration, 4 = 2S-SO% discoloration , 1 =total surface discoloration), for odor on a four-point scale (4 = no detectable off·odor, 1 =extreme off-odor) , and for total desirability accord ing to an eight-point scale (8 =extremely desirable, S =slightly desirable, 1 =extremely undesi rable). Microbiological assays for eval uation of the effects of chill condition, storage temperatures and storage intervals are reported separately (.3). At completion of primal cut evaluation and bacterial sampling each primal cut was trimmed of surface discoloration. Two steaks, 2.S em thick, were obtained from each primal cut. One steak from each pair was designated for retail caselife evaluation and the other for taste panel evaluation . Steaks for retail caselife evaluation studies were placed in styrofoam trays, overwrapped with PVC film , and pl~ced under reta il condtions (1 to 3 C under 82 footcandles of incandescent light) . Each retail steak was evaluated initially for muscle color and at 24-h interva ls for 4 days for surface discoloration , peripherial discoloration (five-point scale: S =no peripheral discoloration, I =extreme peripheral discoloration) and total desirability. The remaining steaks were wrapped in freezer paper and frozen at 3S C. After thawing, steaks were oven-broiled in a 177-C electric oven to an internal temperature of 7S C and evaluated by an eight-member trained sensory panel. Each steak was evaluated for tenderness, juiciness, fl avor, and overall satisfaction by use of eight-point rating scales (24). In addition, objective tenderness measurements were made using 1.3-cm diameter cores and a Warner-Bratzler shear device. Data were analyzed by use of standard analysis of variance procedures. When significant differences in main effects were identified , mean separation analyses were conducted {10). RESULTS AND DISCUSSION Appearance of fat cover, muscle color , odor, and surface discoloration of each primal cut were evaluated I individually and then assessed collectively as total desirability (Tables 1-5). At 7 and 14 days, cuts fabricated at a higher internal temperature (7 .2 C) had more desirable ratings for appearance of fat cover than cuts properly chilled (1 C) before fabrication (Table 1). After 14 days of storage there were no differences (P > .05) between treatments. The difference in the time postmortem at packaging may have influenced the fat cover appearance ratings , a variation which cannot be separated from the internal temperature treatment. At TABLE 1. Means for ratings of fat cover appearancee for primal cuts stratified according to initial intenzal temperature and storage temperature

Compendium of methods for the microbiological examination of foods

Microbiological safety evaluations and recommendations on fresh produce

The behaviour of microorganisms was studied in mung beans and alfalfa seeds before and after germination in modified, commercially available bean-sprouting kits. The microorganism were enumerated by the aerobic plate count (APC) and by total yeast and mold count procedures. Salmonella species were artificially inoculated into selected samples and were enumerated by the most probable number (MPN) method. After germination of the beans or seeds into mature sprouts, significant increases were noted in APCs and in MPN values of Salmonella species. Although counts of yeasts and molds did not increase significantly after germination, these samples show an increase in toxic Aspergillus flavus and potentially toxic Alternaria species. The presence of toxic Penicillium cyclopium molds also increase substantially in 5 samples of a single brand of mung beans. Analysis of selected sprout samples, however, showed no presence of aflatoxin.

Microbial hazards associated with bean sprouting.

Using standard procedures, aerobic plate counts (APC), total and fecal coliform most probable number (MPN) determinations, and analyses for Salmonella, Arizona, Shigella and Edwardsiella tarda were performed on 335 fresh and 342 frozen sample units of channel catfish. APC values for 93.0% of the fresh and 94.5% of the frozen samples were 107 organisms per g. Fecal coliform MPN values for 70.7% of the fresh and 92.4% of the frozen samples were 400 organisms per g. The occurrence of Salmonella in channel catfish was subject to seasonal variation. Salmonella-positive samples yielded 15 serotypes from 8 somatic groups. Edwardsiella tarda was isolated from two samples; Arizona and Shigella were not detected.

BACTERIOLOGICAL SURVEY OF THE CHANNEL CATFISH (Ictalurus punctatus) AT THE RETAIL LEVEL

A total of 270 samples, nine lots of 30 samples each, of imported Moroccan food snails was examined for the presence of Salmonella Eighty-four samples (an overall incidence of 3111%) and all nine lots contained Salmonella No significant difference (P greater than 025) in the number of positive samples was observed by using either selenite cystine both or tetrathionate broth when the samples had been pre-enriched in lactose broth When used as direct selective enrichments with samples not pre-enriched in lactose broth, tetrathionate broth was significantly (P less than 005) more productive than selenite cystine broth The overall detection of Salmonella-positive samples by direct enrichment was significantly greater (P less than 0001) than by pre-enrichment A variety of uncommon serotypes occurrence and incidence, and the concomitant human health potential, of Salmonella in one species of live, imported food snails

The moroccan food snail, Helix aspersa, as a source of Salmonella.

A bacteriological survey was performed on 1,960 food samples encompassing 60 types of health foods available in the Baltimore-Washington, D.C., metropolitan area. No consistent bacteriological distinction (aerobic plate counts, total coliform and fecal coliform most probable numbers) was observed between foods labeled as organic (raised on soil with compost or nonchemical fertilizer and without application of pesticides, fungicides, and herbicides) and their counterpart food types bearing no such label. Types and numbers of samples containing Salmonella were: sunflower seeds, 4; soy flour, 3; soy protein powder, 2; soy milk powder, 1; dried active yeast, 1; brewers' years, 1; rye flour, 1; brown rice, 1; and alfalfa seeds,1. The occurrence of this pathogen in three types of soybean products should warrant further investigation of soybean derivatives as potentially significant sources of Salmonella.

Bacteriological survey of sixty health foods

The relative efficiency of the Waring blender, the Stomacher 400, and the Stomacher 3500 for preparing food samples for microbiological analysis was studied. Comparative aerobic plate count (APC) values were determined on 671 samples, representing 30 categories of foods. Of the 26 categories of nonfatty foods, the blender gave significantly higher geometric mean APC values than those given by the Stomacher 400 and the Stomacher 3500 in 65 and 69 percent of the categories, respectively. In a comparison of the two Stomacher models, the Stomacher 400 gave significantly higher geometric mean APC values than these given by the Stomacher 3500 in 73 percent of the food categories. Addition of Tween 80 to four categories of fatty foods at concentrations of 0.5, 1.0, and 2.0 percent did not raise the APC values given by either model of stomacher to the levels given by the Waring blender. Overall, the efficiency of both models of Stomacher, relative to the blender and to each other, was specific and depended upon the particular food being analyzed.

Paul L Poelma

Papers

Microbial hazards associated with bean sprouting.

BACTERIOLOGICAL SURVEY OF THE CHANNEL CATFISH (Ictalurus punctatus) AT THE RETAIL LEVEL

The moroccan food snail, Helix aspersa, as a source of Salmonella.

Bacteriological survey of sixty health foods

Usefulness of the stomacher in a microbiological regulatory laboratory.