Experiments on the Spoilage of Tomato Ketchup

Penicillium is described as a plant that is distributed widely, apparently able to grow wherever organic matter is found, though flourishing best when the material contains acid, and as causing loss in canneries, breweries, distilleries, etc. The text describes the manufacture of Roquefort cheese, in which the immature cheese is inoculated with the conidia for the effect the mold produces in the maturing process. The writer reports trying various methods for obtaining carpospores, but so far without success.

A section headed Growth in Ketchup says the form of Penicillium used in the experiments was isolated from ketchup in which it grew luxuriantly. One ketchup is described as a concoction so heavily spiced with hot spices that the tomato flavor is lost, with a color that is normally dirty brown. A section headed Oil says that in ketchup manufacturing it is customary, if an agitator is not used, to put a small amount of fat in the kettle to check the ebullition during the reduction of the pulp.