2008 journal article

Microbial growth and the effects of mild acidification and preservatives in refrigerated sweet potato puree


By: I. Perez-Diaz n, V. Truong, A. Webber n & R. Mcfeeters n

MeSH headings : Consumer Product Safety; Food Preservation / methods; Food Preservatives / pharmacology; Humans; Hydrogen-Ion Concentration; Ipomoea batatas / microbiology; Listeria monocytogenes / drug effects; Listeria monocytogenes / growth & development; Refrigeration; Sodium Benzoate / pharmacology; Sorbic Acid / pharmacology; Temperature; Time Factors
TL;DR: Because the refrigerated sweet potato puree was made by comminuting steam-cooked sweet potatoes before refrigeration, no naturally occurring vegetative bacterial cells were detected during a 4-week period of refrigerated storage at 4 degrees C, however, if postprocessing microbial contamination of the puree were to occur, contaminating microorganisms such as Listeria monocytogenes could grow during refrigeration. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

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