Abstract
Dehydrated potatoes were reconstituted (50 1/2-cup servings), mixed, transferred to a pan and the surface was inoculated with spores of Bacillus cereus to give ≥40 colony forming units (CFU) per 20.3 cm2. Survival of the organism was determined following pre-service holding, (52°C; 32% relative humidity; 1 h) as could occur in a conventional foodservice system. No statistically significant differences were found in numbers of B. cereus before and after pre-service holding. Although the mean surface temperature (56°C) of whipped potatoes was below the maximum germination temperature of B. cereus (59°C), mean internal temperature (63°C) and surface temperature (56°C) of whipped potatoes were never low enough for growth of vegetative cells to occur.
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