Repeated surveys of a factory producing vegetable sprouts showed that these foods commonly yielded aerobic plate counts of 108/g and coliform counts of 107/g. Most of the microbial growth occurred during the first two days of the germination process. Mung beans germinated in the laboratory in sterilized containers yielded comparable counts indicating that growth of the bean microflora rather than insanitary conditions was responsible. Populations were reduced to a limited extent with germicidal rinses. None of the samples yielded high counts of Bacillus cereus or Staphylococcus aureus and all were negative for salmonellae.

Carbonated apple juice, produced at various levels of soluble solids (Brix) and carbonation, was studied using response surface methodology with treatment levels based on a rotatable design. Sensory attributes of aroma, sweeteners, sourness, body, carbonation level, and acceptability were evaluated and response models derived where appropriate. Aroma intensity was not significantly affected by level of soluble solids or carbonation level. A model including linear and quadratic effects was derived for sweetness response and perceived carbonation level. Sourness and body (mouthfeel) were modeled with significant linear effects. The model derived for the acceptability of the juice had a ridge of high acceptability running through the range of typical soluble solids and carbonation levels.

Single factor changes from a standard canning process indicated that significant reductions in splitting resulted from higher soak Ca concentrations, higher soak temperatures, higher brine Ca concentrations, and shorter cooking times. Splitting in canned kidney beans was markedly reduced by soaking beans before cooking at temperatures of 66-71°C in solutions containing 150-350 ppm CaCla. Treatments giving lower gain in weight during soaking led to less splitting. Lower splitting was associated with lower drained weight and fiier cooked beans.