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.

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Author notes

1Approved by the Director of the New York State Agricultural Experiment Station for publication as Journal Paper No. 1877.