WA: 
aa 7 * 
O-aw rk 
= 
i - : 
yy 7*: 
a _ 7: 
a, Vina 
Ups jG 
per cent 
ae yeast 
ond 20 
be 
FOOD PRESERVATION 
526 
‘g90 aad SUOTTIII— BlaayoRed 
a cent of Rot 
Fig. 82.—Percentage by Weight of Rot and Bacterial Count. 
(After Howard and Stevenson, 1917.) 
g the upper limit of “ Zone of Possible Bacteria Counts ” 
h 
ple having 100 per cent of rot, 100 fields with molds, 
pon the count of a sam 
and spores per 5 ¢.c. and 960 million bacteria per cubic centimeter. 
The line showin 
of rot is based u 
