Commercially washed stored carrots were subject to further cleaning under the five following schemes: (A) control, (B) washing and rinsing, (C) washing, brushing and rinsing, (D) washing, brushing, butting and rinsing, and (E) washing, brushing, complete peeling and rinsing. The microflora was most abundant at 5°C and 22°C and significantly lower at 37°C in all schemes. Total counts in (A) and (E) were 9×106 and 11×104/g at 5°C, 16×106 and 11×104/g at 22°C, and 3× 106 and 1×104/g at 37°C. A few colonies were found at 55°C. Anaerobic spores were scarce and may have germinated during sample processing. Treatments (B) and (D) significantly reduced the counts at 5°C, 22°C and 37°C while (C) did not differ from (B), and (E) did not differ from (D). Fungi significantly decreased after each treatment (counts in (A) and (E) were 4×103 and 15/g), suggesting their localization on the surface, whereas bacteria would be abundant at the collar and inside carrots.