S M Cichowicz

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The sieve mesh sizes (Nos. 8, 16, and 230) specified in the official method for the Geotrichum mold count of fruits and vegetables, 44.079, are inadequate for citrus juices. Citrus tissue passes through the larger mesh screens and clogs the fine mesh No. 230 sieve. The fine citrus tissue prevents the separation of the mold from the product and the liquid.(More)
The official AOAC method for determination of Geotrichum mold in canned fruits and vegetables (44.079) requires a series of 3 sieves, Nos. 8, 16, and 230, to separate the packing liquid from the product and the mold from the packing liquid. Although this method has been successful for whole or coarsely chopped products (e.g., green beans, potatoes, carrots,(More)
The various mold count methods for nectars, purees, and pastes make no adjustment for concentration of the pulped liquid. Thus, mold counts of different forms of the same product (e.g., guava nectar, puree, or paste) or of the same product from different manufacturers cannot be compared. A method was developed in which the product is centrifuged under(More)
The official method for the determination of Geotrichum mold in canned fruits and vegetables, 44.079, is not satisfactory for use with cream style corn. The kernels are too small to be retained by the first 2 sieves, and the presence of starch interferes. The proposed method uses a smaller series of sieves (Nos. 16, 70, and 230), which enables more of the(More)
The present method to detect parsnip or turnip adulteration in prepared horseradish uses light microscopy and a starch stain containing iodine in potassium iodide. This method does not work well for potato adulteration because potato and horseradish starch stain similarly. A method has been developed to differentiate potato from horseradish tissue by using(More)
The present AOAC method for mold counts of tomato products (44.096) provides no inter-product standardization of concentration among juice, sauce, paste, puree, and catsup; no intra-product standardization of concentration for juice, sauce, and catsup; and no adjustment for degree of comminution. Use of the official method, therefore, could result in an(More)
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