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.

Most aerobic and facultative bacteria contain a cytochrome system that serves as a terminal electron carrier during aerobic respiration. The majority of these bacteria also produce catalase that can decompose any hydrogen peroxide that might be produced by flavoprotein oxidases. These two iron-porphyrin systems generally are not present in anaerobic bacteria or in lactic acid bacteria. This correlation has led to employment of the simple test for catalase as a general test for iron-porphyrin systems, and a negative catalase test is a common criterion for differentiating lactic acid bacteria from morphologically similar organisms. However, catalase-positive lactic acid bacteria have been described (

Studies on a collection of enterococci isolated from diverse sources have confirmed the existence of two distinct species, namely, Streptococcus faecalis and Streptococcus faecium. In contrast with S. faecium, S. faecalis characteristically ferments melezitose, sorbitol, glycerol (anaerobically), citrate, and gluconate; fails to ferment arabinose and melibiose; has strong reducing capacities as demonstrated by

Foundation, Chicago, Ill.). Utilization of arginine as anenergy source for the growth of Streptococcus faecalis. J. Bacteriol. 87:988-992. 1964.-Although both Streptococcus faecalis and S. faecium (and its variety durans) hydrolyze arginine, the utilization of this amino acid as an energy source appears to have taxonomic utility, as only S. faecalis and its varieties can couple the resultant energy with growth processes. Utilization of arginine by S. faecalis in a semisynthetic, casein-hydrolysate medium requires small concentrations of a fermentable carbohydrate (0.05%), presumably for synthetic reactions. The arginine analogue, agmatine, is utilized as an energy source by S. faecalis but not by S. faecium, and only approxinately 50% of the latter strains hydrolyzed this compound. Other ureido-and guanido-containing compounds tested were neither utilized as an energy source nor deaminated.

Wieners were formulated and processed approximating commercial conditions as closely as possible. Twenty-four batches of product were made with the

An enterotoxic factor isolated from cultures of Salmonella yielded reproducible results in the suckling mouse model in contrast to other animal models. The enterotoxin appears to possess properties similar to both the heat-stable and heat-labile enterotoxins of Escherichia coli. Preliminary results indicate that the toxin is a protein, is located in the cell wall or outer-membrane fraction, and is difficult to separate from other cell wall constituents.

A rapid method for the detection of heat-stable staphylococcal nuclease in foods is described. The procedure consists of an acid precipitation, boiling, and centrifugation followed by enzyme detection in an agar plate containing deoxyribonucleic acid. To test the efficacy of the procedure, purified Staphylococcus aureus nuclease was added to various foods and recovery experiments were performed. Additionally, foods were inoculated and incubated with S. aureus, and the staphylococcal counts were compared with nuclease activity. The results indicate that the procedure possesses merit for a rapid method that can be incorporated into quality control programs. The procedure requires approximately 2.5 h, and it will detect nuclease levels as low as 10 ng/g of food.

Snieszko and Taylor (1947), and Hitchner and Snieszko (1947) described gram-positive, tetradforming micrococci associated with a septicemic disease of lobsters. These organisms grew poorly on laboratory media unless a fermentable sugar was added. They were further characterized by their ability to ferment mannitol and their inability to reduce nitrate or to hydrolyze gelatin. Because of their morphology and pathogenicity for the lobster, the authors suggested a new species, Gaffkya homari. In 1951, Dr. W. S. Sturges, Jr., of The Cudahy Packing Company Laboratory, Omaha, Nebraska, submitted to this laboratory two strains of cocci which had been isolated from cured meat products. These microorganisms were characterized by small colony formation on ordinary laboratory agar media, tendency to occur as tetrads, and ability to produce a greenish discoloration of cured meat products. Aaronson (1956) also obtained two cultures of these tetradforming cocci from Dr. Sturges and noted that they appeared to be identical to G. homari with respect to morphology, minimal nutritional requirements, and biochemical characteristics. Williams et al. (1953) attempted to enumerate the oral streptococei from the air of occupied rooms by the use of a selective culture medium containing potassium tellurite and crystal violet. They noted the frequent occurrence of a unique coccus that had biochemical characteristics similar to the enterococci. But, no tendency toward chain formation could be demonstrated. These microorganisms were catalase-negative, grew in the presence of 40 per cent bile, and produced strong greening on blood agar. In view of these unique features, the authors proposed a new genus and species, Aerococcus viridans. The present report describes a group of tetrad-' Journal paper no. 178, American Meat Institute Foundation.