The Bacteriology of Swelled Canned Sardines

A Review of the Bacteriology of Fresh Marine‐fishery Products

“…Harrison (1918) found a bacterium in haddock feces which appeared to be the cause of decay in finnan haddie. Sadler (1918) and Obst isolated from herring feces a number of organisms several of which appeared to be the cause of swells in caniiecl sardines. Sadler, Mounce, and Shanly (1919) found the bac-teria i n sardines to belong chiefly to the Proteus and Bacterium coli-Bacterium aerogenes genera.…”

The Maine sardine industry /

“…Separate from the mercuric oxid by forcing the liquid through a tube containing a little absorbent cotton, using a moderate blast. Discard the first [20][21][22][23][24][25][26][27][28][29][30] cc.…”

“…Neutralize the excess of alkali by titration with N/20 hydrochloric acid. To the distillate add 25 cc of approximately N/100 iodin solution, and, after allowing it to stand from 5 to 10 minutes, titrate the unreduced iodin with N/100 thiosulphate solution. Calculate the volatile sulphur as cubic centimeters of N/100 iodin per 100 grams of fish.…”

“…Injections made intraperitoneally into guinea pigs of cultures of the unidentified organisms proved two of them to be pathogenic, while the third, seemingly, had no effect. In a bacteriological study of swelled sardines canned in Maine and New Brunswick, Sadler isolated eight strains of gas-producing bacteria from the swells examined (25). Very complete detailed descriptions of the cultures and organisms found, including biochemical reactions and morphological and biological features, are given in Dr. Sadler's report.…”