摘要：A study was conducted to determine the cause of bacterial contamination in commercially prepared foods such as potate salad, boiled spinach flavored with soy, or dressed beans with sesam, and find means for the prevention. The bactterial contamination was estimated with standard plate count method, and with detection of coliform group, Escherichia coli, Staphylococcus aureus and Bacillus cereus . Standard plate count ranged from 104 to 105/g food and the coli form group could sometimes be found. Although no B. cereus or S. aureus was present in the above foods, B. cereus was detected in some cases in the raw material of spinach. High standard plate counts were considered due to cross-contamination between raw materials and the foods during cooking, or improper treatment by persons preparing them. Although improvements were made by the factory, these in themselves will never prove adequate without the careful cooperation of food preparing personnel. Awareness of this situation has led to lower values for standard plate counts.
