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Surveys were made of four red sour cherry processing plants to obtain information regarding microbial contamination and water usage. With the exception of some long conveyor belts, no single sites were found to be major sources of contamination and the mean count at most stages was under 50,000 per gram. The primary sources of waste water were the soak tanks, sprays, and flumes. From 600 to over 800 gal of water were discharged per ton of fruit processed; the BOD per ton ranged from 6 to over 10 lb. The study pointed to the soak tanks and pit flumes as possible areas where waste water generation could be reduced.

SANITATION AND WATER USAGE IN THE PROCESSING OF SOUR CHERRIES1