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A Microbial Survey of Raw Ingredients Used in Finished Products at Kraft Foods Company, Garland, Texas

By Jr. Clarence Walter Langston

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

Topics: food, bacteria, yeasts, molds, Food industry and trade., Food -- Microbiology., Kraft Foods Company.
Publisher: North Texas State College
Year: 1951
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Provided by: UNT Digital Library
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