Abstract
RECENT increased demands for production of all types of foods have again emphasized the difficult problem of adequate control of food plant sanitation. Several recognized methods which are available for such control include a number of agar contact methods 1-4 and the recently proposed standard method for control of food utensil sanitation.5 In connection with studies on the microbiology of dehydrated vegetables, it became necessary to select a method for control of plant sanitation in order to control microbial souring of vegetables during the process of dehydration, and to reduce the microbial popu-. lations of these dehydrated foods. Preliminarytests were made with the agar disk method,' 2 the agar contact plate,4 and a swab, smear plate method originating with the authors. These methods were found entirely inadequate because the large populations generally found on various pieces of processing equipment afforded such abundant colony development on the surface of the agar that no reasonable estimate of the numbers contaminating a given surface could be made. To overcome the inadequacy of these different methods for the problem at hand, tests were made using the swab technique method recently recommended for control of food utensil
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