The number of microorganisms in litter of broiler houses depended on air temperature, relative humidity, carbon dioxide and ammonia concentrations, ventilation and microflora of the air. It was shown that the number of microorganisms in a straw litter increased with the growth of birds, while in a sawdust litter the number of microorganisms suddenly decreased. B.subtilis, E.coli and Enterococcus sp. was most frequently isolated. Productivity was better in broilers kept on the sawdust litter.

The number of microorganisms in litter of broiler houses depended on air temperature, relative humidity, carbon dioxide and ammonia concentrations, ventilation and microflora of the air. It was shown that the number of microorganisms in a straw litter increased with the growth of birds, while in a sawdust litter the number of microorganisms suddenly decreased. B.subtilis, E.coli and Enterococcus sp. was most frequently isolated. Productivity was better in broilers kept on the sawdust litter

A literature review examines the potential utility of using microorganisms for food. While the role of microorganisms as food-manufcturing aids is likely to expand, the production of microorganisms is not likely to be a reasonable objective for bulk food production as a food source in conditions of extreme food scarcity. They may, however, be used to produce protein in special situations (e.g., single cell protein as human and animal feed to overcome protein shortages). Accepted as safe includes certain yeasts, certain large fungi (including the common mushroom), and other macrofungi. Various microorganism strains are discussed. (wz)

Total number of microorganisms detected in the air of broiler houses depended mainly on temperature, relative humidity and air exchange rate. The concentration of carbon dioxide and ammonia had no effect on air microflora. A close correlation was observed between the incidence of colibacillosis, aspergillosis and mycoplasmosis and the number of microorganisms in the air.

A study has been made to identify the type and determine the prevalence value of microorganisms on several non-wood raw materials during certain periods of storage. The results showed that all materials have been contaminated by microorganisms; 11 species of fungi and 15 species of bacteria have been detected. The predominant species of fungi and bacteria based on the prevalence value were Aspergillus sp and Bacillus sp. The results also indicated that the type of microorganisms, was closely related to the type of materials being used. The environment factors and the techniques in handling the stored materials were also studied.

Total number of microorganisms detected in the air of broiler houses depended mainly on temperature, relative humidity and air exchange rate. The concentration of carbon dioxide and ammonia had no effect on air microflora. A close correlation was observed between the incidence of colibacillosis, aspergillosis and mycoplasmosis and the number of microorganisms in the air

An instrumental method has been used by a food manufacturer to decrease the time of analysis for spoilage microorganisms in tomato pastes and sauces. The method is based on asceptic introductionof a sample into a sterile bottled growth medium containing a C-14 labeled substrate (e.g. glucose). If microorganisms are present, they brak down the labeled substrate to form C-14 labeled CO2 which is detected by head-space sampling of the bottled sample. The instrument both detects and quanitifies the CO2 produced by bacteria that present in the food sample, providing readings in 60 seconds. (wz)