Bacterial contamination in the environment of food factories processing ready-to-eat fresh vegetables

A total of 196 samples were collected from equipment for trimming, washing, slicing, soaking, dehydrating, blending, and packaging and from the floor and air of operation rooms before and after operation in two food factories processing ready-to-eat fresh vegetables located in the suburbs: of Tokyo, Heavy contamination determined by an aerobic prate count of >5.0 log CFU/c m(2) or mi was observed after operation in most of the samples examined, as were samples taken before operation on the interior surfaces of equipment for washing,, slicing dehydrating, and blending, the surfaces of blades for slicing, and the floor surfaces of operation rooms, From these environment al samples, the coliform group was detected before operation. Although 67 s trains of 70 coliforms isolated were nonfecal, three Escherichia coil strai ns were detected in the surface of the operation room floors and the gloves of employees. Bacillus cereus was isolated from 9 of 86 and 17 of 85 sampl es examined before and after operation with the number of 2.0 to 3.0 log CF U/cm(2) or ml. Listeria spp. were not: detected in the environment of the f ood factories.