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  • Title: Microbiological quality of five potato products obtained at retail markets.
    Author: Duran AP, Swartzentruber A, Lanier JM, Wentz BA, Schwab AH, Barnard RJ, Read RB.
    Journal: Appl Environ Microbiol; 1982 Nov; 44(5):1076-80. PubMed ID: 6758695.
    Abstract:
    The microbiological quality of frozen hash brown potatoes, dried hash brown potatoes with onions, frozen french fried potatoes, dried instant mashed potatoes, and potato salad was determined by a national sampling at the retail level. A wide range of results was obtained, with most sampling units of each products having excellent microbiological quality. Geometric mean aerobic plate counts were as follows: dried hash brown potatoes, 270/g; frozen hash brown potatoes with onions, 580/g; frozen french fried potatoes 78/g; dried instant mashed potatoes, 1.1 x 10(3)/g; and potato salad, 3.6 x 10(3)/g. Mean values of coliforms, Escherichia coli, and Staphylococcus aureus were less than 10/g.
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