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The work here described is concerned with the fate of micro6rganisms in berries and vegetables held under different conditions of oxygen environment and low temperature storage, for periods varying from fourteen weeks to two years. In all experiments the 500 cc. container, tin or paper, constituted the unit. The temperatures available were -20°C., -100C., -70C., -40C., and -2°C. The products were packed according to accepted practice, berries in sucrose solution and vegetables in sodium chloride solution, as later described. In the routine microbiological analyses standard nutrient agar pH 6.8 to 7.0 was used, and wort agar,' pH 4.8 approximately, was employed from time to time for study and identification of molds and yeasts. By selecting uniform produce of known history, and by doing the actual packing in plants where all facilities for washing, grading and inspecting were available, microbiological variations in the containers of any one experiment were kept to a minimum. The containers were filled with 360 grams of produce and 120 grams freshly prepared sucrose or sodium chloride solution, 1 The formula for this medium is: Commercial malt sirup, hop flavored o100 grams Shredded agar 15 grams Water (tap) 1,000 cc.

Destruction and Survival of Microörganisms in Frozen Pack Foods