A bacteriological survey of meat pies, frozen prepared dinners and entrees indicated that their bacterial populations were related to the components, the environment and handling in manufacture. Results were correlated with microbiological examinations of ingredients, line samples and plant environmental samples. Total bacterial counts, coliform counts and >Staphylococcus counts of the finished product were low. Coliform organisms found were primarily >Aerobacter spp. originating with the frozen vegetables. Enterococci were also found in the frozen vegetables and finished product. Both enterococci and >Aerobacter organisms were recovered from the plant environment where they appeared to multiply. Many of the plant personnel carried coagulase-positive staphylococci in the throat or nasal cavity, and this was indicated as a possible source for these organisms found in low numbers in the finished product. Cooking of the products produced sterility except for the survival of some spore forming >Bacillus spp. The presence of a poultry slaughtering operation adjacent to the manufacturing area was considered to contribute to microbial contamination of the air in the plant.
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