Abstract
The number of bacteria in steam-pelleted or crumbled chicken food was compared with the number in individual ingredients and in mash. A few bacteria were detected in white-fish meal processed Alaska pollack. Highest yields were from alfalfa meal.
Colonies numbering 3·5 × 103-4·2 × 105 were obtained by heart-infusion agar culture, and 2·1 × 102-7·0 × 104 with deoxycholate hydrogen sulphide lactose agar, from 1 g mash. After pelleting or crumbling the number of colonies in 1 g was reduced to 0-1·9 × 103 and 0-3·0 × 100 respectively. Bacteria in the lactose medium, mostly coliform, were observed in only 1 of 18 samples.