During visits to 20 federally inspected establishments producing frozen Mexican-style foods (burritos, taco rolls, and tacos), 477 production line samples and 643 finished product units were collected for bacteriological analyses. The 46 sets of finished product (10 units/set) produced under good manufacturing practices had an aerobic plate count of fewer than 50,000/g (geometric means), all had two or fewer Staphylococcus aureus-positive units, and all were negative for Escherichia coli and salmonellae. In addition, 37 (78%) of these 46 sets had three or fewer coliform-positive units.

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