“Wet” and “dry” type sandwiches were examined bacteriologically and evidence has been found that growth of contaminating organisms took place in the “wet” or moist salad types. This growth is believed to be a reflection of the fact that the sandwiches are prepared 17–20 hours prior to sale and held for this time at ambient air temperature (23°–30°C in this area). It is felt that the salad type sandwiches present a potential food poisoning hazard.

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Author notes

1This study was supported in part by U. S. Public Health Service Traineeship Grant 59–201.

2Present Address: Division of Environmental Health and Safety, University of California, Riverside.

3Present Address: School of Public Health, University of California, Berkeley.