B. COLI IN MARKET OYSTERS

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Abstract
The authors determined the B. coli scores on successive days in 4 series of samples of fresh unchlorinated oysters kept at 5-8[degree]C. The percentage increase in B. coli score of 1 lot at 5-8[degree]C. was 458 in 12 days and of another lot 1490 in 11 days. Shucked oysters gathered in the early part of the season and stored at 5-8[degree]C. increased more rapidly in B. coli content than oysters gathered in midwinter and stored under similar conditions. Living shell oysters did not increase in B. coli content under dry storage conditions at 5-8 [degree]C. from the 11th to the 83rd day after shipment. After the 28th day a consistent decrease was noted and after the 60th day the tests for Bacillus coli were usually negative. A study of 856 routine samples of shucked oysters received in the Chicago market during the season of 1924-25 showed that 71% would have passed a B. coli score of 140. Of 205 routine samples of shell oysters collected in the Chicago market during 1924-25, 97% would have passed a B. coli score of 50, and 100% of 164 samples of shell clams would have passed the same score. A tentative B. coli score of not to exceed 140 for shucked oysters and not to exceed 50 for shell oysters and hard shell clams were recommended and later adopted as official standards for the Illinois market.

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