Microbiological Analysis of Cooked Pinto Beans Stored in Kitchen and Refrigerator

Abstract

Cooked pinto beans were stored in kitchen and refrigerator and analyzed microbiologically at certain intervals. The same pinto bean samples were injected to the albino female rats and inspected fo r 4 days. No microbiological spoilage were determined in pinto beans stored fo r 24 h ours in kitchen and refrigerator and a fte r injection ali ra ts survived. But microbiological spoilage occurred in the cooked pinto beans stored in the kitchen for 48 hours and ali of the injected ra ts died. On the other side, the microbiological spoilage were determined in the cooked pinto beans stored in the refrigerator for 72 hours, but ali of the injected rats survived.