A comparison of the cooking performance of different appliances when following food manufacturers' instructions
The purpose of this research was to measure the temperature achieved in, and the microbiological count of, chicken burgers cooked following the preparation instructions given by the manufacturers. The work investigates the cooking of chicken burgers, manufactured by four different companies, cooked at different positions under a grill. Three appliances were used. Each showed uneven distribution of heat and a hot position and cool position was established for each grill. Differences in the temperature of the burgers cooked at different positions on the grills were also found. The burgers at the cool position attained a much lower cooking temperature and had a higher number of microorganisms surviving the cooking. The grill that produced the highest temperatures in the burgers had the lowest number of organisms surviving in the burgers. Only 24 out of the 72 burgers cooked to the manufacturers' instructions attained temperatures above 70°C. Some of the burgers appeared to be cooked when visibly assessed, but the core temperatures were low and had high microbial counts. The results obtained indicate that not all the cooking instructions were satisfactory and not all the appliances performed satisfactorily.
Comparison of Four Methods of Isolating Salmonellae from Foods, and Elaboration of a Preferred Procedure
SUMMARY 
 
From comparative study of four methods of isolation of Salmonella from egg products, of six enrichment broths and five selective media, and of several secondary technical operations, a recommended scheme for isolation of salmonellae from foods was devised and shown to be effective for diverse foods containing as few as 0.15 salmonellae per g, even in the presence of extreme coliform and other bacterial contamination.
A NEW BACTERIOPHAGE ACTIVE AGAINST A LACTIC STREPTOCOCCUS
Parmelee, Carr, and Nelson (1949) described bacteriophages active against nine strains of lactic streptococci. They found them so nearly alike in shape and size that they could not differentiate between strains on that basis. Recently we have examined bacteriophages active against eleven strains of lactic streptococci. Of these, all except one are similar to those reported above. We describe [elow the remaining bacteriophage, which has a distinctly different morphology.