{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2023,11,4]],"date-time":"2023-11-04T18:01:36Z","timestamp":1699120896761},"reference-count":4,"publisher":"Cambridge University Press (CUP)","issue":"2","license":[{"start":{"date-parts":[[2009,5,15]],"date-time":"2009-05-15T00:00:00Z","timestamp":1242345600000},"content-version":"unspecified","delay-in-days":20072,"URL":"https:\/\/www.cambridge.org\/core\/terms"}],"content-domain":{"domain":["journals.cambridge.org"],"crossmark-restriction":true},"short-container-title":["J. Hyg."],"published-print":{"date-parts":[[1954,6]]},"abstract":"<jats:p>1. The growth in synthetic cream of certain pathogenic bacteria may be inhibited by two methods:<\/jats:p><jats:p>(<jats:italic>a<\/jats:italic>) By limiting the ingredients to cooking fat or other fatty material, excluding margarine or butter, emulsifying agent such as methyl cellulose, sugar and salt. The cream must not then be left in contact with confectionery from which nutritive material may be absorbed. This last condition renders the method impracticable as a means of control.<\/jats:p><jats:p>(<jats:italic>b<\/jats:italic>) By the addition to synthetic cream, including those containing milk and egg, of a bacteriostatic agent such as hydrogen peroxide.<\/jats:p><jats:p>2. Contaminants may grow in emulsified fats in the absence of protein. These are probably lipolytic organisms which are able to utilize the products split from the fat. Organisms such as coagulase-positive staphylococci, <jats:italic>Salmonella paratyphi B<\/jats:italic>, and <jats:italic>Bacterium coli<\/jats:italic>, tend to die out within 24 hr. or after a few days in creams lacking protein.<\/jats:p><jats:p>3. The concentration of H<jats:sub>2<\/jats:sub>O<jats:sub>2<\/jats:sub> necessary to inhibit the growth of test organisms is dependent on the ingredients of the cream. In the presence of butter, milk and egg yolk at least three times the concentration of H<jats:sub>2<\/jats:sub>O<jats:sub>2<\/jats:sub> is necessary as when emulsified fat without added protein is used. The suggestion is made that concentrations of H<jats:sub>2<\/jats:sub>O<jats:sub>2<\/jats:sub> from 0\u00b7005 to 0\u00b702% should be added to all commercially produced synthetic cream, the actual concentration used depending on the constituents of the cream.<\/jats:p><jats:p>4. To prevent the growth of contaminating organisms in commercially produced synthetic cream, H<jats:sub>2<\/jats:sub>O<jats:sub>2<\/jats:sub> should be added immediately after pasteurization and cooling when the bacterial count is still low. Even comparatively high concentrations of H<jats:sub>2<\/jats:sub>O<jats:sub>2<\/jats:sub> will not inhibit or control the growth of bacteria already present in large numbers.<\/jats:p><jats:p>5. The inhibiting power of 0\u00b7012% of H<jats:sub>2<\/jats:sub>O<jats:sub>2<\/jats:sub> remained effective in a fat-emulsion cream and also in a laboratory cream containing margarine, egg and milk for 3 weeks at + 4 and 20\u00b0 C.; at higher temperatures of storage the stability of the oxidizing agent is doubtful.<\/jats:p><jats:p>6. Since synthetic cream is exposed to so many different sources of contamination, particularly in the bakery, and since there is no method of controlling the growth of pathogenic organisms that have gained access to it other than by the addition of a bacteriostatic agent, it is strongly recommended that the present regulations on preservatives should be altered to allow the addition of H<jats:sub>2<\/jats:sub>O<jats:sub>2<\/jats:sub> in suitable concentration to synthetic cream.<\/jats:p><jats:p>We are grateful to all those who have helped in the supplies of material, and in particular we wish to thank the Public Health Department, St Pancras Town Hall; Mr E. Capstick, United Dairies Ltd.; Mr J. Valentine Backes, President, Bakery Allied Traders' Association; and also Messrs Bakcos Catering Supplies Ltd., A. Bellamy and Co. Ltd., Farma Cream Products Ltd., Krema Ltd., Malga Products Ltd., Ramsay, Braddon and Co. Ltd., Quality Foods Ltd., Sunnyside Products Ltd., Unicream Ltd., and Vitacream Ltd.<\/jats:p><jats:p>We are indebted to Mr L. Bailey for his technical assistance.<\/jats:p>","DOI":"10.1017\/s0022172400027431","type":"journal-article","created":{"date-parts":[[2009,5,15]],"date-time":"2009-05-15T09:19:47Z","timestamp":1242379187000},"page":"230-246","update-policy":"http:\/\/dx.doi.org\/10.1017\/policypage","source":"Crossref","is-referenced-by-count":7,"title":["The control of infection spread by synthetic cream"],"prefix":"10.1017","volume":"52","author":[{"given":"Betty C.","family":"Hobbs","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Muriel E.","family":"Smith","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"56","published-online":{"date-parts":[[2009,5,15]]},"reference":[{"key":"S0022172400027431_ref002","doi-asserted-by":"publisher","DOI":"10.1139\/cjr43b-017"},{"key":"S0022172400027431_ref001","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.2740031209"},{"key":"S0022172400027431_ref003","doi-asserted-by":"publisher","DOI":"10.1017\/S002217240001158X"},{"key":"S0022172400027431_ref004","first-page":"187","article-title":"Paratyphoid fever and baker's confectionery: an analysis of an epidemic in South Wales in 1952","volume":"12","author":"Thomson","year":"1953","journal-title":"Mon. Bull. Minist. Hlth Lab. Serv."}],"container-title":["Journal of Hygiene"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.cambridge.org\/core\/services\/aop-cambridge-core\/content\/view\/S0022172400027431","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2019,6,7]],"date-time":"2019-06-07T05:56:04Z","timestamp":1559886964000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.cambridge.org\/core\/product\/identifier\/S0022172400027431\/type\/journal_article"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[1954,6]]},"references-count":4,"journal-issue":{"issue":"2","published-print":{"date-parts":[[1954,6]]}},"alternative-id":["S0022172400027431"],"URL":"https:\/\/doi.org\/10.1017\/s0022172400027431","relation":{},"ISSN":["0022-1724"],"issn-type":[{"value":"0022-1724","type":"print"}],"subject":[],"published":{"date-parts":[[1954,6]]},"assertion":[{"value":"Cambridge University Press 1954","name":"license","label":"License","group":{"name":"copyright_and_licensing","label":"Copyright and Licensing"}}]}}