Bacteria of Foods, Bacteria of Utensils, Food Service Bacteriology
Total bacteria counts were obtained from precooked frozen entrees and other frozen food items. All the counts were well below federal and state recommended limits. Total bacteria counts were also obtained from representative food preparation surfaces and utensils. While most counts were below acceptable limits, the fiberglass cafeteria trays showed counts substantially above the limits. Normal wear eventually exposes the fibrous tray interior, allowing accumulation of soluble foodstuffs and rapid multiplication of bacteria. Worn fiberglass cafeteria trays should be recognized as a potential health hazard.
Proceedings of the Iowa Academy of Science
©1974 Iowa Academy of Science, Inc.
Peitso, Marilyn; Anderson, Cheryl; and Tjostem, John
"Bacteria of Foods and Utensils in the Luther College Food Service, Decorah, Iowa,"
Proceedings of the Iowa Academy of Science, 81(3), 93-97.
Available at: https://scholarworks.uni.edu/pias/vol81/iss3/3