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The three methods currently used for determining the extent of bacterial contamination on eating and drinking utensils, dairy equipment, and so forth, are thoroughly described in Standard Methods for the Examination of Dairy Products (American Public Health Association, 1948). They are known as the Rinse, Plate Contact, and Swab Contact Methods. In studies on dishwashing, the authors desired to obtain more accurate results than are possible by the existing methods. It has been found that all bacteria on

A Quantitative Method for Determining the Bacterial Contamination of Dishes