Abstract
The authors studied the occurrence of mycotic flora in several food stuffs. The isolated strains were identified and the authors verified that most of them were yeasts. The relative value of the results found is here discussed from the pathogenic aspect or as an index of inefficiet preparation. Rules in order to reduce this incidence are suggested, for 60,4 % of liquid and 26,8% of solid foods examined were contaminated.
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Copyright (c) 1943 Instituto Adolfo Lutz Journal