PubMed Health⌕ Search

Biomedical subjects

G M DACK

Publications and source records attributed to G M DACK.

At least 19 recordsLinked to original sources
PubMed1962

Fate of staphylococci and enteric microorganisms introduced into slurry of frozen pot pies.

A slurry was prepared from six frozen pot pies diluted 1:5 with distilled water, two chicken, two turkey, and two beef pies of different brands. This slurry formed a reference sample and was placed in sterilized jars, frozen, and used as needed throughout the experiments. A second slurry was prepared in a similar manner from a frozen beef pot pie and a chicken pot pie, and was used as a control in only one experiment. The total count of microorganisms and the number of coliforms, Escherichia coli, salmonellae, and coagulase-positive staphylococci per gram were determined. Samples of slurry were inoculated in decimal dilutions with one or more of the following: Salmonella typhimurium, E. coli, and a strain of staphylococcus that causes food poisoning. The natural flora was found to exert an inhibitory effect upon the growth of the added microorganisms after incubation at 35 C for 18 hr. The inhibitory effect on growth was in part due to pH. The predominating organism isolated from the natural flora after incubation was a lactobacillus, which, when added in mixture with the test organisms in sterilized slurry, did not exert the profound inhibitory effect observed in the case of the natural flora. Some factors which may be concerned with the inhibition were investigated.

Animals↗
PubMed1961

Taxonomically significant color reactions of Brevibacterium linens.

Grecz, Nicholas (University of Chicago, Chicago, Ill.), and Gail M. Dack. Taxonomically significant color reactions of Brevibacterium linens. J. Bacteriol. 82:241-246. 1961.-Brevibacterium linens was observed to give characteristic color reactions with certain bases and acids. An intensive carmine-red color appeared immediately after addition of a drop of 5 n sodium hydroxide, 5 n potassium hydroxide, and saturated barium hydroxide. A light carmine-red was given by lithium hydroxide, and a light orange-red with a milky suspension of calcium hydroxide. No discernible color change was given with weak bases such as ammonium hydroxide, aniline, and pyridine.A characteristic salmon-pink color was produced when B. linens was rubbed with a glass rod in a drop of glacial acetic acid or filter paper; a brick-red color was produced with aniline under these conditions. With syrupy phosphoric acid a green color appeared within 3 to 4 min which turned blue after approximately 3 hr. The blue color was stable for several days. On the basis of these color reactions, B. linens could be distinguished from other microorganisms possessing yellow-orange pigmentation, i.e., Staphylococcus aureus, Staphylococcus epidermidis, Micrococcus flavus, Micrococcus citreus, Mycobacterium phlei, Sarcina lutea. Therefore, these color changes may be used for the identification of B. linens. Original isolates of B. linens from cheese were tested by these spot reactions and all presumptive identifications could be subsequently confirmed by conventional methods. Blue and green colors appeared in all yellow-orange chromogens treated with sulfuric, perchloric, and hydrochloric acids and hence these colors were not specific for B. linens.

Brevibacterium↗