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A Note on the Suitability of Various Lots of Dye for Use in the Resazurin Reduction Test¹

Kansas Agricultural Experiment Station

ABSTRACT

Most of the studies reported in the literature on the use of the resazurin reduction test for grading milk and other fluid dairy products seem to have been made using dye obtained from one manufacturer. Although other brands have been available, they apparently have not been used by dairy sanitarians in this country. When using one of these other brands of dye, the author obtained results less satisfactory than those reported in the literature. This led to comparisons of four different brands of resazurin. The brands were designated A, B, C and D, and each was obtained in the original package of the manufacturer whose label it bore. The comparative tests were made using Ramsdell's procedure (1) on samples of aseptically drawn and market milks. Some of the tests were made within an hour or two after the samples had been taken, the samples being held in ice during the interim.

¹ Contribution No. 174 Department of Bacteriology.