Ketchup: Methods of Manufacture; Microscopic ExaminationBitting, K. G. (Katherine Golden)
Science
Ketchup: Methods of Manufacture; Microscopic Examination
Bitting, K. G. (Katherine Golden)
Ketchup
Mold
Yeast and in Per
No. Times Bacteria Spores Per Cent of
No. Shaken. Per c.c. 1-60 c.c. Fields.
1 10 31,020,000 22 80
2 50 50,040,000 42 76
3 100 84,730,000 106 92
4 200 116,640,000 116 100
In line with this are the results obtained before and after shipping
long distances. When the goods have been handled roughly during shipping
the count is much higher.
The length of time elapsing after manufacture until the counting is done
also has an effect. Pulp put up in the fall will show one count and the
same pulp the following season a different count. This difference is not
due to any multiplication during storage, but to the fact that the
organisms separate from the tissues more readily. The difference made in
the counting from this treatment is not as marked as that produced by
the other factors already treated, but is sufficient to cause a change
in the count.
It is known that the surface of plants is covered by a variety of
bacteria and other fungi that remain dormant under unfavorable
conditions, but that these become active when the food which is
invariably present is rendered available by access of moisture, either
dew or rain, or the rupture of the host, etc. These will vary in numbers
with the season, wet or dry, hot or cold, in different sections of the
country, and, in the case of the tomato, with the variety of the fruit;
whether perfectly smooth or with a slight bloom; whether irregular or
regular in shape; and whether slightly green with a firm skin or fully
ripe. These are all factors that have an influence and should not be
overlooked. Some packers have already learned that by packing tomatoes
which are colored, but not really ripe, that the count will be lower,
and as such a practice extends, it means the use of poorer material
instead of that which is properly developed and with the normal flavor.
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● Transcriber’s Notes:
○ Typographical errors were silently corrected.
○ Inconsistent spelling and hyphenation were made consistent only
when a predominant form was found in this book.
○ Text in bold is enclosed by “equal” signs (=bold=).
End of Project Gutenberg's Ketchup, by A. W. Bitting and K. G. Bitting
Public-domain text, read in full here on John Shaqi.
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