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Out of a total of 118 genera isolated from commercially distributed plant foods, 34 genera were identified and among them the predominant genera were Pseudomonas(28.8%) and followed by Bacillus(26.3%) Staphylococcus(11.0%) Out of 4345 isolates from commercially distributed plant foods stored at 10℃, 20℃ and 30℃ for 14 days, 25 genera were identified and Pseudomonas(30.3%), Bacillus(23.4%) and Staphylococcus(8.6%) were predominant. The predominant genus among 491 isolates isolated from commercially distributed plant foods stored at 10 ℃ was Pseudomonas(35.2%), followed by Bacillus(22.8%) and Staphylococcus(7.9%) The predominant genus among 419 isolates isolated from commercial plant foods stored at 20℃ was Pseudomonas(27.7%) followed by Bacillus(24.3%) and Staphylococcus(7.6%) and the predominant genus among 435 isolates isolated at 30℃ was Oseydinibas(27.4%) followed by Bacillus(23.2%) and Staphylococcus(10.1%) Consequently, Pseudomonas and Bacillus were the most influent bacteria for the storage time and temperature in the commercially distributed plant foods. Whein it was in the higher storage temperature. Bacillus was highly influenced, and in the lower storage temperature. Pseudomonas was influenced. But the longer the storage time was, the greater the hygienic influence of Bacilllus. And the shorter the storage tiem was, the greater the gygienic influence of Pseudomonas was.
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