This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Reprints and Permissions Copyright Information Books from ASM Press MicrobeWorld Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Michener, H. D. Articles by Guadagni, D. G. Search for Related Content PubMed Articles by Michener, H. D. Articles by Guadagni, D. G. Agricola Articles by Michener, H. D. Articles by Guadagni, D. G.

 Previous Article  |  Next Article 

Appl Environ Microbiol. 1968 May; 16(5): 759-761
Copyright © 1968 American Society for Microbiology. All Rights Reserved.

Microbiological Deterioration of Frozen Parfried Potatoes upon Holding After Thawing

Western Regional Research Laboratory, Western Utilization Research and Development Division, U.S. Department of Agriculture, Albany, California 94710

ABSTRACT

Frozen parfried potatoes were thawed and stored at 55, 45, and 34 F (12.8, 7.2, 1.1 C). Significant changes in flavor and texture did not occur at these temperatures until the total bacterial count exceeded 100 million per gram. These sensory changes were produced after 4, 8, and 20 days of storage at 55, 45, and 34 F, respectively. Detectable color change appeared sooner and probably was not of microbial origin. It is unlikely that any health hazard exists under the range of conditions studied. Nevertheless, it seems undesirable to market food with such a high bacterial count. At half the storage periods given above, the count did not exceed 100,000 per gram.