1. We have investigated bacteriologically the conditions in a central meals kitchen from which about 3000 meals were issued daily to some 65 departments.

2. Plate counts showed that the containers in which the meals were sent out contained large numbers of organisms, from several thousand to several hundred thousand per container.

3. Counts of this order were obtained both before and after the routine method of washing.

4. These counts were reduced to the order of a few hundred or less per container by steam sterilization.

5. Exposure for 2–3 min. to steam from a simple jet sterilizer was effective for all except large insulated lids which required at least 5 min.

6. Treatment for 5 min. in a chamber filled with steam from a boiler was effective with all types of containers and lids tested.

7. If containers are to be sterilized at all they must be sterilized each time they are to be used.

8. A great improvement in the bacteriological counts can be achieved by attention to the hygiene of washing, e.g. by the use of plenty of hot water with soap and soda or perhaps preferably with detergents, with a second sink of very hot water for rinsing, and by using fresh sterilized dish-cloths each time the washing water is changed.

9. Counts almost as good as those given by steam sterilization were obtained by washing with soap and water at 48–50° C., wiping with a sterilized dish-cloth and then rinsing in a second sink of water at 75–80° C.

10. The arguments for and against steam sterilization are discussed.

This investigation was greatly helped by the co-operation of the Leicester Education Department.