Share

Microbiology of potatoes and potato products: a review.

Author(s) : DOAN C. H., DAVIDSON P. M.

Type of article: Article

Summary

Many types of spoilage and pathogenic microorganisms exist on fresh, minimally processed, and fully processed potato products. Potatoes are processed into many products including frozen, dried, ready-to-eat, and minimally processed. The microbiological quality of finished potato products is influenced by the natural microflora, processing, handling, and human contact. This review considers the sources of microorganisms, microflora, foodborne disease pathogens, and outbreaks associated with, and selected microbiological research involving, potatoes and potato products.

Details

  • Original title: Microbiology of potatoes and potato products: a review.
  • Record ID : 2001-1443
  • Languages: English
  • Source: Journal of Food Protection - vol. 63 - n. 5
  • Publication date: 2000/05
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing