Abstract
The putrefaction of boiled rice was caused chiefly by the heat resistant spores of bacteria on the inner surface of cooking pot.Putrefactive bacteria which remained from washing out of the pot continued their multiplication and spore formation till the next cooking hour on the fine rice debris which likewise escaped washing out. Theh eat resistant spores were dispersed into cooking water at the time of cooking, and assoon as the temperature of the boiled rice became suitable to them, they would germi-nate and multiply, causing a rapid spoilage of the cooked rice.
