Food Microbiology 5th Edition William Frazier

Food Microbiology 5th Edition William Frazier
Food Microbiology 5th Edition William Frazier
Food Microbiology 5th Edition William Frazier

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5. Food Microbiology 5th Edition William Frazier Digital
Instant Download
Author(s): William Frazier, Dennis C Westhoff, Vanitha N M
ISBN(s): 9781259062513, 1259062511
Edition: 5
File Details: PDF, 8.25 MB
Year: 2013
Language: english

7. Food Microbiology
Fifth Edition

8. About the Authors
William C Frazier (late) was Professor Emeritus of Bacteriology at the University of Wisconsin
—Madison. He held a teaching position at the University from 1919 until completing his
doctorate in agricultural bacteriology in 1924. He then served as a microbiologist for the US
Department of Agriculture until 1934, when he returned to Madison as a professor of agricultural
bacteriology. He was responsible for developing a new academic program in food bacteriology
and was appointed department chairman in 1943. He retired from the University of Wisconsin at
Madison in 1996. Dr. Frazier was responsible for the development of this text, now in its fourth
edition. He served as secretary-treasurer of the American Society of Microbiology (1943-45) and
was elected an honorary member of the society in 1970. He has authored numerous scientific
publications and several books including Fundamentals of Dairy Science and Microbiology,
General and Applied.
Dennis C Westhoff is Professor of Food Science and Chairman of the Department of Animal
Sciences at the University of Maryland. He has lectured extensively on the subject of food
microbiology in South America, the Middle East, and the United States, and teaches both
undergraduate and graduate level courses on the subject at the University of Maryland.
Additionally, Dr. Westhoff has served as a consultant to private industry and the US Food and
Drug Administration. He has authored numerous journals, review articles, and publications,
including a book entitled All About Yogurt, geared to the consumer. Another work, in progress,
describes the history of the development of the original pasteurization time/temperature
combinations.
Vanitha N M is currently working as Assistant Professor, in the Department of Microbiology at
St. Joseph’s College, Bangalore, one of the leading science colleges in India. She has a rich
teaching experience of about 18 years, and has published and presented several papers at
research conferences and seminars. Her research areas include food and dairy microbiology, and
environment and agricultural microbiology. She has successfully guided 11 students for M.Phil.
and is currently guiding several students in their PhD projects. Her aim and interest is to
inculcate an interdisciplinary research-oriented approach by inspiring youngsters in different
areas of microbiology, where the scope and knowledge of the subject with newer findings is
increasing every day.

10. McGraw Hill Education (India) Private Limited
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Food Microbiology
Fifth Edition
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12. Contents
Preface to the Adapted Edition
Preface to the Fourth Edition
Part One: Food and Microorganisms
1. Food as a Substrate for Microorganisms
Hydrogen-Ion Concentration (PH)
Moisture Requirement: The Concept of Water Activity
Oxidation-Reduction Potential
Nutrient Content
Accessory Food Substances, or Vitamins
Inhibitory Substances and Biological Structure
Combined Effects of Factors Affecting Growth
Review Questions
Multiple-Choice Questions
2. Microorganisms Important in Food Microbiology
Molds
General Characteristics of Molds
Classification and Identification of Molds
Yeasts and Yeastlike Fungi
Bacteria
Review Questions
Multiple-Choice Questions
3. Contamination of Foods
From Green Plants and Fruits
From Animals
From Sewage
From Soil
From Water
From Air
During Handling and Processing
Review Questions
Multiple-Choice Questions
4. General Principles Underlying Spoilage: Chemical Changes Caused by Microorganisms
Fitness or Unfitness of Food for Consumption
Causes of Spoilage
Classification of Foods by Ease of Spoilage
Factors Affecting Kinds and Numbers of Microorganisms in Food
Factors Affecting the Growth of Microorganisms in Food
Chemical Changes Caused by Microorganisms
Review Questions

13. Multiple-Choice Questions
Part Two: Principles of Food Preservation
5. General Principles of Food Preservation: Asepsis, Removal, Anaerobic Conditions
Methods of Food Preservation
Principles of Food Preservation
Asepsis
Removal of Microorganisms
Maintenance of Anaerobic Conditions
Review Questions
Multiple-Choice Questions
6. Preservation by Use of High Temperatures
Factors Affecting Heat Resistance (Thermal Death Time)
Heat Resistance of Microorganisms and their Spores
12D Concept
Heat Penetration
Determination of Thermal Processes
Heat Treatments Employed in Processing Foods
Review Questions
Multiple-Choice Questions
7. Preservation by use of Low Temperatures
Growth of Microorganisms at Low Temperatures
Temperatures Employed in Low-Temperature Storage
Effect of Subfreezing and Freezing Temperatures on Microorganisms
Review Questions
Multiple-Choice Questions
8. Preservation by Drying
Methods of Drying
Factors in the Control of Drying
Treatments of Foods before Drying
Microbiology of Dried Foods
Intermediate-Moisture Foods
Review Questions
Multiple-Choice Questions
9. Preservation by Food Additives
The Ideal Antimicrobial Preservative
Food Additives
Added Preservatives
Developed Preservatives
Review Questions
Multiple-Choice Questions
10. Preservation by Radiation
Ultraviolet Irradiation
Ionizing Radiations
Gamma Rays and Cathode Rays
Microwave Processing
Case Study: Preservation of Foods by Irradiation
Review Questions
Multiple-Choice Questions

14. Part Three: Contamination, Preservation, and Spoilage of Different Kinds of Foods
11. Contamination, Preservation, and Spoilage of Cereals and Cereal Products
Contamination
Preservation
Spoilage
Review Questions
Multiple-Choice Questions
12. Contamination, Preservation, and Spoilage of Sugars and Sugar Products
Contamination
Preservation
Spoilage
Review Questions
Multiple-Choice Questions
13. Contamination, Preservation, and Spoilage of Vegetables and Fruit
Contamination
Preservation of Vegetables
Removal of Microorganisms
Preservation of Fruits and Fruit Products
Spoilage
Review Questions
Multiple-Choice Questions
14. Contamination, Preservation, and Spoilage of Meats and Meat Products
Contamination
Preservation
Spoilage
Review Questions
Multiple-Choice Questions
15. Contamination, Preservation, and Spoilage of Fish and Other Seafoods
Contamination
Preservation
Spoilage
Review Questions
Multiple-Choice Questions
16. Contamination, Preservation, and Spoilage of Eggs
Contamination
Preservation
Spoilage
Review Questions
Multiple-Choice Questions
17. Contamination, Preservation, and Spoilage of Poultry
Contamination
Preservation
Spoilage
Review Questions
Multiple-Choice Questions
18. Contamination, Preservation, and Spoilage of Milk and Milk Products
Contamination
Preservation
Spoilage
Review Questions

15. Multiple-Choice Questions
19. Spoilage of Heated Canned Foods
Causes of Spoilage
Appearance of the Unopened Container
Grouping of Canned Foods on the Basis of Acidity
Types of Biological Spoilage of Canned Foods
Review Questions
Multiple-Choice Questions
20. Miscellaneous Foods
Fatty Foods
Essential Oils
Spices and Other Condiments
Salt
Nutmeats
Other Foods
Review Questions
Multiple-Choice Questions
Part Four: Foods and Enzymes Produced by Microorganisms
21. Production of Cultures for Food Fermentations
General Principles of Culture Maintenance and Preparation
Bacterial Cultures
Yeast Cultures
Mold Cultures
Review Questions
Multiple-Choice Questions
22. Food Fermentations
Bread
Traditional Indian Fermented Foods
Malt Beverages
Wines
Distilled Liquors
Vinegar
Fermented Vegetables
Fermented Dairy Products
Spoilage and Defects of Fermented Dairy Products
Tea, Coffee, Cacao, Vanilla, Citron
Oriental Fermented Foods
Review Questions
Multiple-Choice Questions
23. Foods and Enzymes from Microorganisms
Microorganisms as Food: Single-Cell Protein
Concept of Probiotics
Case Study: Probiotics
Fats from Microorganisms
Production of Amino Acids
Production of Other Substances Addedto Foods
Production of Enzymes
Case Study: Enzymes in Foods
Review Questions
Multiple-Choice Questions

16. Part Five: Foods in Relation to Disease
24. Food-borne Illness: Bacterial
Food-Borne Diseases
Case Study: Salmonellosis
Review Questions
Multiple-Choice Questions
25. Food-Borne Poisonings, Infections, and Intoxications: Nonbacterial
Mycotoxins
Viruses
Rickettsias
Food-Borne Parasites
Seafood Toxicants
Poisoning by Chemicals
Review Questions
Multiple-Choice Questions
26. Investigation of Food-Borne Disease Outbreaks
Food-Bome Diseases
Objectives of Investigation
Personnel Involved in Investigation
Materials and Equipment Required
The Field Investigation
Laboratory Testing
Interpretation and Application of Results
Preventive Measures
Review Questions
Multiple-Choice Questions
Part Six: Food Sanitation, Control, and Inspection
27. Microbiology in Food Sanitation
Bacteriology of Water Supplies
Sewage, and Waste Treatment and Disposal
Microbiology of the Food Product
Good Manufacturing Practices
Hazard Analysis and Critical Controlpoints (HACCP)
Case Study: Conducted for Haccp
Health of Employees
Case Studies: Case Studies Related to Food Safety
Review Questions
Multiple-Choice Questions
28. Food Control
Enforcement and Control Agencies
Microbiological Criteria for Food
Review Questions
Appendix A: Nomenclature
Appendix B: International Microbiological Specifications
Index

17. Preface to the Adapted Edition
Overview
It is indeed an honor to be the adaptation author of the fifth edition of FOOD MICROBIOLOGY
by Frazier and Westhoff. Earlier editions of this book have proved very popular for courses
offering food microbiology across India.
The study of food microbiology has gained importance over time. The events leading to new
discoveries and innovative practices have given this subject due credit—highlighting the
presence of microorganisms in foods, the sources of contamination and their spoilage, the use of
beneficial microorganisms in the production of commercially important foods, and preservation
of the same. In the recent past, emphasis on food sanitation and control of microorganisms has
gained importance, adding to the fact that this branch of microbiology has sustained the interest
of every student and researcher in the field of food microbiology.
About the Book
The subject of food microbiology has undergone many developmental changes, which have been
implemented in various university syllabi. To keep this edition abreast with the growing
demands of the subject, it has been updated with discussions on latest advancements in the
subject like Probiotics, Food Additives, HACCP, etc.
The content of the present edition caters to the needs of undergraduate and postgraduate
students of food and dairy microbiology, food technology, and food sciences. Further, it has been
provided with enhanced pedagogical features such as review questions and multiple-choice
questions at the end of each chapter along with, case studies pertinent to Indian scenario.
Salient Features
The salient features of this edition are the following:
• Provides comprehensive coverage of all the important topics such as Food as a Substrate for
Microorganisms, Contamination of Foods, Principles of Food Preservation, Contamination,
Preservation and Spoilage of Different Kinds of Foods, Enzymes Produced by
Microorganisms, Foods in Relation to Disease, Food Sanitation, Control, and Inspection
• Latest update on seven principles of HACCP
• Updated content on latest developments in the subject such as Probiotics, Food Additives,
and Foods of Indian Origin
• Case Studies emphasizing on Preservation of Foods by Irradiation, Enzymes in Food, and

18. Food Safety
• Rich pedagogy:
▪ Illustrations: 160
▪ Chapter-end Review Questions: 160
▪ Multiple-Choice Questions: 282
Chapter Organization
The book is distributed into six parts and contains 28 chapters. Part one involves the interactions
between microorganisms and foods, food as a substrate, microorganisms in foods and the general
principles underlying the spoilage of foods. This part contains chapters 1 to 4. The content helps
the reader understand that food forms a substrate for the growth of microorganisms. The general
characteristics of molds, yeast and bacteria—the microorganisms of importance in food
microbiology—constitute an important section. The sources of contamination of foods and the
general principles underlying food spoilage are also included in Part one.
Part two of the book contains topics related to principles of food preservation. Asepsis,
preservation by the use of high temperatures, low temperatures, drying, use of food additives and
the preservation of foods by radiations are included in chapters 5 to 10.
Part three, in chapters 11-20, concentrates on the contamination, preservation, and spoilage
of different kinds of foods like cereals and cereal products, sugar and sugar products, vegetables
and fruits, meat and meat products, fish and other seafood, spoilage of eggs, poultry, milk and
milk products, spoilage of canned foods along with miscellaneous foods.
Foods and enzymes produced by microorganisms in Part four illustrates the production of
cultures for food fermentations, production of various fermented foods and enzymes from
microorganisms and the concept of probiotics in chapters 21-23.
Part five relates to foods in relation to diseases caused by bacterial and nonbacterial sources.
Food-borne disease outbreaks, investigations and preventive measures are the highlights of
chapters 24 to 26.
Food sanitation, control and inspection in Part six, containing chapters 27 and 28, relate to
microbiology in food sanitation, and enforcement and control agencies.
Online Learning Center
This book is accompanied by an Online Learning Center which can be accessed at
https://www.mhhe.com/frazier/fm5
This site contains chapter-wise questions and the Bibliography.
Acknowledgements
I would like to thank my family, especially my husband for his constant support and inspiration,
which has helped me become the adaptation author to this valuable book.
I would also like to thank the reviewers for their valuable suggestions in making relevant
observations in the book. It would also be deeply appreciated if the readers can give their

19. feedback on this edition to make the book more interesting and knowledgeable. Select names are
given below:
F A Masood University of Kashmir, Jammu, Jammu and Kashmir
J K Gupta Panjab University, Chandigarh, Punjab
S M Muthukkaruppam Thiruvalluvar Arts and Science College, Cuddalore, Tamil Nadu
Niren Andrew S Madras Christian College, Chennai, Tamil Nadu
S P Raut Dr Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Maharashtra
A K Paul University of Calcutta, Kolkata, West Bengal
The ever-increasing demand for food microbiologists worldwide with newer inventions and
techniques to suit the modern needs, definitely paves a way for more advanced editions of the
book in future.
Vanitha N M
Publisher’s Note
Do you have any further request or a suggestion? We are always open to new ideas (the best ones
come from you!). You may send your comments to [email protected]
Piracy-related issues may also be reported!

20. Preface to the Fourth Edition
The first edition of this book was published in 1958. At that time, W.C. Frazier suggested that
the purpose of Food Microbiology was to condense into a volume of modest size, the basics of
food microbiology, together with illustrations of these principles, in such a form that the book
could serve as a college textbook or as an aid to workers in fields related to the food industry.
Furthermore, each of the main subjects treated in this book is worthy of a separate volume, but
limitations of space do not permit the inclusion of all the material that specialists, in their
enthusiasm for their fields, might wish to see. W.C. Frazier tried to avoid giving undue attention
to any single phase of food microbiology, and he included a limited amount of food technology
so that the reader had a basic understanding of the processing of some foods.
The second edition was printed in 1967 and contained considerably more information that
had become available on the microbial content of foods and on their preservation and spoilage.
Several changes were made at that time in the arrangement of the material.
Revision of the second edition began in 1976, and the third edition was published in 1978.
Since that time, thousands of papers have been published in the area of food microbiology, and
new techniques in food processing have evolved. Promising methods, such as the irradiation of
foods, were not permitted when the third edition was published, and the chapter on irradiation
was deleted from that edition. Now there has been renewed interest in the irradiation process, and
Chapter 10, “Irradiation of Foods,” has been rewritten and reincorporated into the text.
Food Microbiology has been on a long revision cycle: 1957,1968, 1978 and 1988, and
therefore, what is added or changed must stand the test of time. Adding “contemporary”
references must be done carefully to ensure that the book is not dated by current opinions,
particularly in controversial areas. An example is the current concern regarding Listeria
monocytogenes and the adequacy of milk pasteurization. As the text was being revised, a limited
number of reports on the heat resistance of L. monocytogenes was available. Obviously, not all
the questions regarding its heat resistance nor the adequacy of the minimum times and
temperatures established for pasteurization had been answered.
Bergey’s Manual of Determinative Bacteriology (8
th
edition) was published just prior to the
release of the third edition of Food Microbiology. Many of the bacterial names familiar to the
food microbiologist had been renamed or declared invalid species. An appendix was included in
the third edition of Food Microbiology which described the current status of the names of these
organisms. Names that were no longer accepted were marked with an asterisk in the text and
were discussed in the appendix. We have continued this practice in the fourth edition. Recently,
Bergey’s Manual of Systematic Bacteriology, Volumes 1 and 2 have been published. Again,
there have been changes in nomenclature and changes in taxonomy. We continue to cite the
organisms as they originally appear in the literature. The asterisks are used to help food
microbiologists make the transition to the new names.
We regret that we are unable to give acknowledgment and thanks to all the people whose

21. reports have been the basis for many of the facts and tables presented in this edition. We have
attempted to use and refer to major papers or review articles, which can be a source of additional
references in a given area.
Several individuals were asked to make comments on the book prior to this revision, and
others reviewed and commented on individual chapters or sections following revision. We
express our thanks to the following individuals for their time, criticisms, and suggestions: Alan
Kempton, Thomas J. Montville, Barbara Dill, and Richard Kinsley, Jr.
William C Frazier
Dennis C Westhoff

22. Part One
Food and Microorganisms
An understanding of the interactions between microorganisms and foods can be appreciated
only if we realize that the food, by its composition, dictates die resulting flora. Understanding
a food’s chemistry is a necessary prerequisite to understanding its microbiology. Chapter 1
oudines the important parameters of foods that affect their microbiology. Chapter 2 discusses
the major groupings of food-borne microorganisms. The contamination of foods with
microorganisms (Chapter 3) is discussed only briefly in this first section because this subject
will be considered repeatedly in following sections of the text. Similarly, Chapter 4 outlines
general principles of spoilage, with additional discussions on specific commodities to follow
in later sections.

23. Food as a Substrate for Microorganisms

The interactions between microorganisms, plants, and animals are natural and constant. The
ecological role of microorganisms and their importance in all the geochemical cycles in nature is
well documented. Since the human food supply consists basically of plants and animals or
products derived from them, it is understandable that our food supply can contain
microorganisms in interaction with the food.
In most cases microorganisms use our food supply as a source of nutrients for their own
growth. This, of course, can result in deterioration of the food. By increasing their numbers,
utilizing nutrients, producing enzymatic changes, and contributing off-flavors by means of
breakdown of a product or synthesis of new compounds they can “spoil” a food. This is a normal
consequence of the action of microorganisms, since one of their functions in nature is to convert
reduced forms of carbon, nitrogen, and sulfur in dead plants and animals to the oxidized form
required by plants, which in turn are consumed by animals. So by simply “doing their thing” in
nature they frequently can render our food supply unfit for consumption. To prevent this we
minimize the contact between microorganisms and our foods (prevent contamination) and also
eliminate microorganisms from our foods, or at least adjust conditions of storage to prevent their
growth (preservation).
When the microorganisms involved are pathogenic, their association with our food supply is
critical from a public health point of view. Many of our foods will support the growth of
pathogenic microorganisms or at least serve as a vector of them. Here again, we attempt to
prevent their entrance and growth in our foods or eliminate them by processing.
Interactions between microorganisms and our foods are sometimes beneficial, as exemplified
by the many cultured products consumed and enjoyed.
What are the governing factors in these interactions? Why is this interaction beneficial at
some times and not at others? Why do some foods support the growth of microorganisms more
readily than other? Why are some foods very stable in regard to microbial deterioration? Food is
the substrate, and so the characteristics of a food are an important consideration. The type of
microorganisms present and the environmental conditions also are important. However, the food
or substrate dictates what can or cannot grow. By understanding the characteristics of the food or
substrate one can make predictions about the microbial flora that may develop.
A knowledge of the factors that favor or inhibit the growth of microorganism is essential to
an understanding of the principles of food spoilage and preservation. The chief compositional

24. factors of a food that influence microbial activity are hydrogen-ion concentration, moisture,
oxidation-reduction (O-R) potential, nutrients, and the presence of inhibitory substances or
barriers.
HYDROGEN-ION CONCENTRATION (pH)
Every microorganism has a minimal, a maximal, and an optimal pH for growth. Microbial cells
are significantly affected by the pH of food because they apparently have no mechanism for
adjusting their internal pH. In general, yeasts and molds are more acid-tolerant than bacteria. The
inherent pH of foods varies, although most foods are neutral or acidic. Foods with low pH values
(below 4.5) usually are not readily spoiled by bacteria and are more susceptible to spoilage by
yeasts and molds. A food with an inherently low pH would therefore tend to be more stable
microbiologically than a neutral food. The excellent keeping quality of the following foods is
related to their restrictive pH: fruits, soft drinks, fermented milks, sauerkraut, and pickles. Some
foods have a low pH because of inherent acidity; others, e.g., the fermented products, have a low
pH because of developed acidity from the accumulation of lactic acid during fermentation.
Molds can grow over a wider range of pH values that can most yeasts and bacteria, and many
molds grow at acidities too great for yeasts and bacteria. Most fermentative yeasts are favored by
a pH of about 4.0 to 4.5, as in fruit juices, and film yeasts grow well on acid foods such as
sauerkraut and pickles. On the other hand, most yeasts do not grow well in alkaline substrates
and must be adapted to such media. Most bacteria are favored by a pH near neutrality, although
some, such as the acid formers, are favored by moderate acidity, and other, e.g., the actively
proteolytic bacteria, can grow in media with a high (alkaline) pH, as found in the white of a
stored egg.
The buffers in a food, i.e., the compounds that resist changes in pH, are important not only
for their buffering capacity but also for their ability to be especially effective within a certain pH
range. Buffers permit an acid (or alkaline) fermentation to go on longer with a greater yield of
products and organisms than would otherwise be possible. Vegetable juices have low buffering
power, permitting an appreciable decrease in pH with the production of only small amounts of
acid by the lactic acid bacteria during the early part of sauerkraut and pickle fermentations. This
enables the lactic to suppress the undesirable pectin-hydrolyzing and proteolytic competing
organisms. Low buffering power makes for a more rapidly appearing succession of
microorganisms during a fermentation than does high buffering power. Milk, on the other hand,
is fairly high in protein (a good buffer) and therefore permits considerable growth and acid
production by lactic acid bacteria in the manufacture of fermented milks before growth of the
starter culture is finally suppressed.
The pH of a product can be readily determined with a pH meter, but this value alone may not
be sufficient for predicting microbial responses. It is also desirable, for example, to know the
acid responsible for a given pH, because some acids, particularly the organic acids, are more
inhibitory than others. The inhibitory properties of many of the organic acids, including acetic,
benzoic, citric, lactic, proprionic, and sorbic acids, make them widely used as acidulants or
preservatives in foods. Also, changes in titratable acidity are not always evident from pH
measurements.
Not only are the rates of growth of microorganisms affected by pH, so are the rates of

25. survival during storage, heating, drying, and other forms of processing. Also, the initial pH may
be suitable, but because of competitive flora or growth of the organism itself, the pH may
become unfavorable. Conversely, the initial pH may be restrictive, but the growth of a limited
number of microorganisms may alter the pH to a range that is more favorable for the growth of
many other microorganisms.
MOISTURE REQUIREMENT: THE CONCEPT OF WATER ACTIVITY
Microorganisms have an absolute demand for water, for without water no growth can occur. As
might be expected, the exact amount of water needed for growth of microorganisms varies. This
water requirement is best expressed in terms of available water or water activity a
w
, the vapor
pressure of the solution (of solutes in water in most foods) divided by the vapor presure of
solvent (usually water). The a
w
for pure water would be 1.00, and for a 1.0 m solution of the
ideal solute the a
w
would be 0.9823. The a
w
(× 100) would be in equilibrium with the relative
humidity (RH) of the atmosphere about the food. In other words, a
w
× 100 = equilibrium relative
humidity (ERH) (%), or . A relative humidity about a food corresponding to an a
w
lower
than that of the food would tend to dry the surface of the food; conversely, if the relative
humidity were higher than that corresponding to the a
w
, the latter would be increased at the
surface of the food. The a
w
for many groups of foods is summarized in Table 1.1.
Water is made unavailable in various ways:
1. Solutes and ions tie up water in solution. Therefore, an increase in the concentration of
dissolved substances such as sugars and salts is in effect a drying of the material. Not only is
water tied up by solutes, but water tends to leave the microbial cells by osmosis if there is a
higher concentration of solute outside the cells than inside.
2. Hydrophilic colloids (gels) make water unavailable. As little as 3 to 4 percent agar in a
medium may prevent bacterial growth by leaving too little available moisture.
3. Water of crystallization or hydration is usually unavailable to microorganisms. Water itself,
when crystallized as ice, no longer can be used by microbial cells. The a
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in temperature below 0 C. The a
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that of the pure solvent is equal to the mole fraction of the solvent; that is, p|p
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of moles of solute and solvent, respectively. Although a
w
varies with temperature, the variations
are only slight within the range of temperatures permitting microbial growth. However, as the
concentration of solutes increases, a variation in temperature becomes more important in regard

26. Discovering Diverse Content Through
Random Scribd Documents

27. SERENITY
Nor steel nor flame has any power on me,
Save that its malice work the Almighty Will,
Nor steel nor flame has any power on me;
Through tempests of hell-fire I must go free
And unafraid; so I remember still
Nor steel nor flame has any power on me,
Save that its malice work the Almighty Will.

28. THE SIGNALLER’S VISION
One rainy winter dusk
Mending a parted cable,
Sudden I saw so clear
Home and the tea-table.
So clear it was, so sweet,
I did not start, but drew
The breath of deep content
Some minutes ere I knew
My Mother’s face that’s soother
Than autumn half-lights kind,
My softly smiling sisters
Who keep me still in mind,
Were but a dream, a vision—
That faded. And I knew
The smell of trench, trench-feeling—
And turned to work anew.

29. THE MOTHER
We scar the earth with dreadful engin’ry;
She takes us to her bosom at the last;
Hiding our hate with love, who cannot see
Of any child the faults; and holds us fast.
We’ll wait in quiet till our passion’s past.

30. TO ENGLAND—A NOTE
I watched the boys of England where they went
Through mud and water to do appointed things.
See one a stake, and one wire-netting brings,
And one comes slowly under a burden bent
Of ammunition. Though the strength be spent
They “carry on” under the shadowing wings
Of Death the ever-present. And hark, one sings
Although no joy from the grey skies be lent.
Are these the heroes—these? have kept from you
The power of primal savagery so long?
Shall break the devil’s legions? These they are
Who do in silence what they might boast to do;
In the height of battle tell the world in song
How they do hate and fear the face of War.

31. BACH AND THE SENTRY
Watching the dark my spirit rose in flood
On that most dearest Prelude of my delight.
The low-lying mist lifted its hood,
The October stars showed nobly in clear night.
When I return, and to real music-making,
And play that Prelude, how will it happen then?
Shall I feel as I felt, a sentry hardly waking,
With a dull sense of No Man’s Land again?

32. LETTERS
“Mail’ë up!” The vast of night is over,
And love of friends fills all one’s mind.
(His wife, his sister, or his lover.)
Mail’s up, the vast of night is over,
The grey-faced heaven joy does cover
With love, and God once more seems kind.
“Mail’s up!” the vast of night is over,
And love of friends fills all one’s mind.

33. STRAFE
The “crumps” are falling twenty to the minute.
We crouch, and wait the end of it—or us.
Just behind the trench, before, and in it,
The “crumps” are falling twenty to the minute;
(O Framilode! O Maisemore’s laughing linnet!)
Here comes a monster like a motor-bus.
The “crumps” are falling twenty to the minute:
We crouch and wait the end of it—or us.

34. ACQUIESCENCE
Since I can neither alter my destiny
By one hair’s breadth from its appointed course;
Since bribes nor prayers nor any earthly force
May from its pathway move a life not free—
I must gather together the whole strength of me.
My senses make my willing servitors;
Cherish and feed the better, starve the worse;
Turn all my pride to proud humility.
Meeting the daily shocks and frozen, stony,
Cynical face of doubt with smiles and joy—
As a battle with autumn winds delights a boy,
Before the smut of the world and the lust of money,
Power, and fame, can yet his youth destroy;
Ere he has scorned his Father’s patrimony.

35. THE STRONG THING
I have seen Death and the faces of men in fear
Of Death, and shattered, terribly ruined flesh,
Appalled; but through the horror, coloured and clear
The love of my county, Gloster, rises afresh.
And on the Day of Days, the Judgment Day,
The Word of Doom awaiting breathless and still,
I’ll marvel how sweet’s the air down Framilode way,
And take my sentence on sheer-down Crickley Hill.

36. SCOTS
The boys who laughed and jested with me but yesterday,
So fit for kings to speak to, so blithe and proud and gay ...
Are now but thoughts of blind pain, and best hid away....
(Over the top this morning at the dawn’s first grey.)
O, if we catch the Kaiser his dirty hide to flay,
We’ll hang him on a tall tree his pride to allay.
That will not bring the boys again to mountain and brae....
(Over the top this morning at the dawn’s first grey.)
To think—earth’s best and dearest turned to red broken clay
By one devil’s second! What words can we say?
Or what gift has God their mothers’ anguish to repay?...
(Over the top this morning at the first flush of day.)

37. TO AN UNKNOWN LADY
You that were once so sweet, are sweeter now
That an even leaden greyness clouds my days;
A pain it is to think on your sweet ways,
Your careless-tender speaking, tender and low.
When the hills enclosed us, hid in happy valleys,
Greeting a thousand times the things most dear,
We wasted thoughts of love in laughter clear,
And told our passion out in mirthful sallies.
But in me now a burning impulse rages
To praise our love in words like flaming gold,
Molten and live for ever; not fit for cold
And coward like-to-passions Time assuages.
Nor do I fear you are lovely only in dreams,
Being as the sky reflected in clear streams.

38. SONG AND PAIN
Out of my sorrow have I made these songs,
Out of my sorrow;
Though somewhat of the making’s eager pain
From Joy did borrow.
Some day, I trust, God’s purpose of Pain for me
Shall be complete,
And then—to enter in the House of Joy....
Prepare, my feet.

39. PURPLE AND BLACK
The death of princes is
Honoured most greatly,
Proud kings put purple on
In manner stately.
Though they have lived such life
As God offends,
Gone fearful down to death,
Sick, without friends.
And in the temple dim,
Trumpets of gold
Proclaim their glory; so
Their story is told.
In sentimental hymns
Weeping her dolour,
The mother of heroes wears
Vile black—Death’s colour,
Who should walk proudly with
The noblest one
Of all that purple throng—
“This was my son.”

40. WEST COUNTRY
Spring comes soon to Maisemore
And spring comes sweet,
With bird-songs and blue skies,
On gay dancing feet;
But she is such a shy lady
I fear we’ll never meet.
Yet some day round a corner
Where the hedge foams white,
I’ll find Spring sleeping
In the young-crescent night,
And seize her and make her
Yield all her delight.
But yon’s a glad story
That’s yet to be told.
Here’s grey winter’s bareness
And no-shadowed cold.
O Spring, with your music,
Your blue, green, and gold,
Come shame his hard wisdom
With laughter and gold!

41. FIRELIGHT
Silent , bathed in firelight, in dusky light and gloom
The boys squeeze together in the smoky dirty room,
Crowded round the fireplace, a thing of bricks and tin,
They watch the shifting embers till the good dreams enter in,
That fill the low hovel with blossoms fresh with dew,
And blue sky and white clouds that sail the clear air through.
They talk of daffodillies and the bluebells’ skiey bed,
Till silence thrills and murmurs at the things they have said.
And yet, they have no skill of words, whose eyes glow so deep,
They wait for night and silence and the strange power of sleep,
To lift them and drift them like sea-birds over the sea
Where some day I shall walk again, and they walk with me.

42. THE ESTAMINET

43. The crowd of us were drinking
One night at Riez Bailleul,
The glasses were a-clinking,
The estaminet was full;
And loud with song and story
And blue with tales and smoke,—
We spoke no word of glory,
Nor mentioned “foreign yoke.”
But yarns of girls in Blighty;
Vain, jolly, ugly, fair,
Standoffish, foolish, flighty—
And O! that we were there!
Where never thuds a “Minnie,”
But Minnie smiles at you
A-meeting in the spinney,
With kisses not a few.
And of an inn that Johnson
Does keep; the “Rising Sun.”
His friends him call Jack Johnson,
He’s Gloster’s only one.
And talk of poachers’ habits
(But girls ever and again)
Of killing weasels, rabbits,
Stoats, pheasants, never men,
Although we knew to-morrow
Must take us to the line,
In beer hid thought and sorrow,
In ruddy and white wine.
When all had finished drinking,
Though still was clear each head,
Wesaidnoword—wentslinking

44. We said no wordwent slinking
Straight homeward (?), into bed (?).
O never lads were merrier
Nor straighter nor more fine,
Though we were only “Terrier”
And only, “Second Line.”
O I may get to Blighty,
Or hell, without a sign
Of all the love that filled me,
Leave dumb the love that filled me,
The flood of love that filled me
For these dear comrades of mine.

45. SONG
Only the wanderer
Knows England’s graces,
Or can anew see clear
Familiar faces.
And who loves joy as he
That dwells in shadows?
Do not forget me quite,
O Severn meadows.

46. BALLAD OF THE THREE SPECTRES
Aë I went up by Ovillers
In mud and water cold to the knee,
There went three jeering, fleering spectres,
That walked abreast and talked of me.
The first said, “Here’s a right brave soldier
That walks the dark unfearingly;
Soon he’ll come back on a fine stretcher,
And laughing for a nice Blighty.”
The second, “Read his face, old comrade,
No kind of lucky chance I see;
One day he’ll freeze in mud to the marrow,
Then look his last on Picardie.”
Though bitter the word of these first twain
Curses the third spat venomously;
“He’ll stay untouched till the war’s last dawning
Then live one hour of agony.”
Liars the first two were. Behold me
At sloping arms by one—two—three;
Waiting the time I shall discover
Whether the third spake verity.

47. COMMUNION
Beauty lies so deep
On all the fields,
Nothing for the eyes
But blessing yields.
Tall elms, greedy of light,
Stand tip-toe. See
The last light linger in
Their tracery.
The guns are dumb, are still
All evil noises.
The singing heart in peace
Softly rejoices,
Only unsatisfied
With Beauty’s hunger
And sacramental thirst—
Nothing of anger.
Mist wraiths haunt the path
As daylight lessens,
The stars grow clearer, and
My dead friend’s presence.

48. TIME AND THE SOLDIER
How slow you move, old Time;
Walk a bit faster!
Old fool, I’m not your slave....
Beauty’s my master!
You hold me for a space....
What are you, Time?
A ghost, a thing of thought,
An easy rhyme.
Some day I shall again,
For all your scheming,
See Severn valley clouds
Like banners streaming.
And walk in Cranham lanes,
By Maisemore go....
But, fool, decrepit Fool,
You are SO SLOW!!!

49. INFLUENCES
When woods of home grow dark,
I grow dark too.
Images of strange power
Fill me and thrill me that hour,
Sombre of hue.
The woods of Dunsinane
I walk, and know
What storms did shake Macbeth,
That brought on Duncan’s death,
And his own woe.
Strange whispers chill the blood
Of evil breath;
Such rumours as did stir
Witch and foul sorcerer
On the lone heath.
No power have these on me;
I know too well
Their weakness to condemn.
Spring will exorcise them
With one bluebell.

50. AFTER-GLOW
[To F. W. Harvey]
Out of the smoke and dust of the little room
With tea-talk loud and laughter of happy boys,
I passed into the dusk. Suddenly the noise
Ceased with a shock, left me alone in the gloom,
To wonder at the miracle hanging high
Tangled in twigs, the silver crescent clear.—
Time passed from mind. Time died; and then we were
Once more at home together, you and I.
The elms with arms of love wrapped us in shade
Who watched the ecstatic West with one desire,
One soul uprapt; and still another fire
Consumed us, and our joy yet greater made:
That Bach should sing for us, mix us in one
The joy of firelight and the sunken sun.

51. HAIL AND FAREWELL
The destined bullet wounded him,
They brought him down to die,
Far-off a bugle sounded him
“Retreat,” Good-bye.
Strange, that from ways so hated,
And tyranny so hard
Should come this strangely fated
And farewell word.
He thought, “Some Old Sweat might
Have thrilled at heart to hear,
Gone down into the night
Too proud to fear!
But I—the fool at arms,
Musician, poet to boot,
Who hail release; what charms
In this salute?”
He smiled—“The latest jest
That time on me shall play.”
And watched the dying west,
Went out with the day.

52. PRAISE
O friends of mine, if men mock at my name,
Say “Children loved him.”
Since by that word you will have far removed him
From any bitter shame.

53. WINTER BEAUTY
I cannot live with Beauty out of mind;
I seek her and desire her all the day,
Being the chiefest treasure man may find,
And word most sweet his eager lips can say.
She is as strong on me as though I wandered
In Severn meadows some blue riotous day.
But since the trees have long since lost their green,
And I, an exile, can but dream of things
Grown magic in the mind, I watch the sheen
Of frost and hear the song Orion sings,
And hear the star-born passion of Beethoven;
Man’s consolations sung on the quivering strings.
Beauty of song remembered, sunset glories,
Mix in my mind, till I not care nor know
Whether the stars do move me, golden stories,
Or ruddy Cotswold in the sunset glow.
I am uprapt, and not my own, immortal, ...
In winds of Beauty swinging to and fro.
Beauty immortal, not to be hid, desire
Of all men, each in his fashion, give me the strong
Thirst past satisfaction for thee, and fire
Not to be quenched.... O lift me, bear me along,
Touch me, make me worthy that men may seek me
For Beauty, Mistress Immortal, Healer of Wrong.

54. SONG OF PAIN AND BEAUTY
[To M. M. S.]
O may these days of pain,
These wasted-seeming days,
Somewhere reflower again
With scent and savour of praise.
Draw out of memory all bitterness
Of night with Thy sun’s rays.
And strengthen Thou in me
The love of men here found,
And eager charity,
That, out of difficult ground,
Spring like flowers in barren deserts, or
Like light, or a lovely sound.
A simpler heart than mine
Might have seen beauty clear
Where I could see no sign
Of Thee, but only fear.
Strengthen me, make me to see Thy beauty always
In every happening here.
In Trencheë , March 1917.
 

55. SPRING. ROUEN, MAY 1917

56. I am dumb, I am dumb!
And here’s a Norman orchard and here’s Spring
Goading the sullen words that will not come.
Romance, beating his distant magical drum,
Calls to a soldier bearing alien arms,
“Throw off your yoke and hear my darlings sing,
Blackbirds” (by red-roofed farms)
“More drunk than any poet with May’s delight,
Green alive to the eye, and pink and white.”
Joy’s there, but not for me;
And song, but shall I sing
That live as in a dream of some bad night,
Whose memories are of such ecstasy
And height of passionate joy, that pain alone
Is born of beauty in cloud and flower and tree;
Yes, and the great Cathedral’s towering stone.
To me these are but shadows
Of orchards and old meadows
Trodden before the dawn,
Trodden after the dusk....
All loveliness of France is as a husk,
The inner living spirit of beauty gone,
To that familiar beauty now withdrawn
From exiles hungering ever for the sight
Of her day-face;
England’s;
Or in some orchard space
Breathless to drink peace from her calm night.
How shall I sing, since she sings not to me
Songs any more?
High rule she holds for ever on the sea
That’s hers, but dreams too might guard the shore
Of France, that’s French and set apart for ever.
A Spirit of Love our link of song does sever.

57. Had it been hate
(The weakest of all sworn enemies of Love)
We should have broken through or passed above
Its foolish barriers;
Here we must bow as to established Fate,
And reverently; for, comrades and high peers,
Sisters in blood,
Our mothers brook no rival in their state
Of motherhood.
But not for ever shall our travail last,
And not for ever we
Be held by iron Duty over sea.
The image of evil shall be overcast,
And all his willing slaves and priests of evil
Scattered like dust, shall lie upon the plain;
That image, ground to dust utterly level
With unregarded weeds and all as vain.
The oppressed shall lift their hearts up once again,
And we return....
Not to scarred lands and homes laid in the dust,
Not with hard hearts to sights that sear and burn,
But with assured longing and certain trust,
To England’s royal grace and dignity,
To England’s changing skies, rich greenery,
High strength controlled, queenly serenity,
Inviolate kept by her confederate sea
And hearts resolved to every sacrifice.
We shall come home,
We shall come home again,
Living and dead, one huge victorious host—
The dead that would not leave their comrades till
The last steep were topped of the difficult hill,
The last farthing paid of the Great Cost,
The last thrill suffered of the Great Pain.
Living and dead, we shall come home at last
To her sweet breast,
England’s; by one touch be paid in full

58. gads;byoetoucbepadu
For all things grey and long and terrible
Of that dread night which seemed eternity.
O Mother, shall thy kisses not restore
Body and life-sick soul? Yes, and set free
Songs and great floods of lovelier melody
Than thou didst give
When we those days of half-awake did live.
And joy must surely flower again more fair
To us, who dwelt in shadows and foul air.
We’ll breathe and drink in song.
Spring shall blot out all traces of old care;
Her clouds of green and waves of gold among
We shall grow free of heart, and great, and young—
Be made anew in that Great Resurrection,
Perfect as is the violet’s perfection.
Perfect as she
Who sanctifies our memory with sorrow,
Hugs, as a mother hugs, the thoughts that harrow,
Watching for dawn, hungering for the morrow
Lone oversea....
I am dumb now, dumb,
But in that time what music shall not come?
Mother of Beauty, Mistress of the Sea.

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