Abstract
The investigations were conducted in three times (i.e. Aug. 28, 1965, Nov. 30, 1965 and Feb. 1966) at 10 meal service institutions belonging to Textile industries. They were selected among the industries in the district of Bisai Health Center, a central district of minor textile enterprises in Japan. Vitamin B1 content and bacterial counts in the cooked rice of breakfast were examined immediately after it was served.(1) In summer considerably many counts of bacterias (28×102-46×106) were found in contrast to those of winter (30×10-33×104).The results show that the rice is liable to spoil in summer.(2) At 6 institutions enough vitamin B1 was supplied (1.15-5.55μg/g rice), however 4 institutions served rice containing about 0.11μg/g of Vitamin B1 in all seasons.The value do not satisfy the standard requirement of Vitamin B1.
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