A partial microbial profile was determined for documented samples of imported and domestic spices. Bacteria of public health significance were absent. The incidence and numbers of amylolytic and proteolytic organisms, thermophilic sporeformers, yeasts and molds, and total microorganisms varied among the different spices as well as within each type of spice. When cells of Salmonella were inoculated in pre-enrichment cultures containing allspice, cassia, onion, and oregano, a definitive inhibition of growth was noted. To detect Salmonella in preparations of these spices, only small amounts of the condiment can be cultured.

A method of mounting insects was devised. The procedure is simple to perform and facilitates quantitative bacteriological studies of feces with a minimal possibility of cross contamination. By this method, it was observed that approximately 10 7 cells of Salmonella were required for passage through the intestinal tract. Multiple doses of this magnitude were necessary to initiate intestinal infection. The numerical considerations cast doubt that Dermestes is involved significantly in the dissemination of Salmonella in the environment of food and feed plants.

Low numbers of salmonellae in a dried skim milk sample that was implicated in an outbreak of salmonellosis grew rapidly upon rehydration and incubation.