Effects of Acidification and Preservatives on Microbial Growth during Storage of Orange Fleshed Sweet Potato Puree

Table 1

Bacteria counts in OFSP puree (log cfu/g).

	Raw OFSP puree (log cfu/g)	OFSP puree after microwaving (Log cfu/g)
S. aureus	6.9 ± 0.04	nd
E. coli	5.7 ± 0.05	nd

Each value is mean ± standard deviation for triplicate experiments. nd: not detected.