TABLE 3.

Contamination and overgrowth of HEYM with nonmycobacterial organisms in pasteurized and raw milk cultures

Milk type (n)	No. of contaminated slopesa
	One		Two		Three		Total
	n	%	n	%	n	%	n	%
Commercially pasteurized (244)	17	6.9	3	1.2	0	0	20	8.2
Locally pasteurized (200)	13	6.5	6	3.0	0	0	19	9.5
Raw (1,008)	62	6.2	29	2.9	70	6.9	161	16.0
Total (1,452)	90	6.2	40	2.8	70	4.8	200	13.8

^aContamination of HEYM by fungi and other non-acid-fast bacteria staining blue by Z-N staining.