AbstractsBiology & Animal Science
A Microbial Survey of Raw Ingredients Used in Finished Products at Kraft Foods Company, Garland, Texas
| Institution: | North Texas State College |
|---|---|
| Department: | |
| Year: | 1951 |
| Keywords: | food; bacteria; yeasts; molds; Food industry and trade.; Food – Microbiology.; Kraft Foods Company. |
| Record ID: | 1579726 |
| Full text PDF: | http://digital.library.unt.edu/ark:/67531/metadc97028/ |
Abstract
The purpose of this investigation is to determine through routine checks the number of organisms present in the various raw ingredients used for the preparation of foods. The problem has consisted of, first, a determination of the total bacterial population by numbers; second, a determination of the incidence of colon bacteria in the samples examined; third, a determination of the presence of yeasts and molds; and fourth, an attempt to utilize this information obtained in judging the methods of handling the raw ingredients before they are used in the processing of foods.
