Abstract
The bacterial flora in the 14 samples of frozen prepared foods was investigated.Enumeration and isolation of bacteria was carried out at both incubation temperatures of 25 and 35°C with smear plate method using plate count agar medium. One hundred and twelve strains were isolated at 25°C, and 118 at 35°C.The bacterial counts in the samples obtained at 25°C ranged from 104 to 106 per gram, which were several times as many as those at 35°C.In the isolates at 25°C, 54 per cent were Gram-negative rods, including Acinetobacter, Flavobacterium-Cytophaga, Vibrio, Moraxella, Pseudomonas III/IV-NH and Pseudomonas I/II, and the remainder were Gram-positive organisms, Bacillus, Staphylococcus, Streptococcus and Micrococcus. On the other hand, in the isolates at 35°C the ratio of the Gram-positive organisms markedly increased chiefly because of the disappearance of some of the Gram-negative rods such as Pseudomonas, Vibrio, etc.Twenty six per cent of the isolates at 25°C were able to grow at 5°C, while almost all of the isolates at 35°C were not.
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