On the Contamination with Microorganism in Food Factory

Part. IV. On microfrola in a cooked beans factory

Abstract

The microorganisms which were isolated from the accumulations of grime in and around a beans-cooking factory and the intermediate products of processes were investigated. Furthermore, the relationships between the microorganisms isolated from the products and the microflora of the factory were diagnosed.
The microorganisms isolated from each sample were classfied into Azotobacter, Bacillus, Aspergillus, Penicillium, Rhodotorula, Torulopsis and Saccharomyces.
The microbial contaminations to the products were greatly influenced by the environments as well as arrangements of factories and the processing controls.