ABSTRACT
The frozen potato industry produces many types of products including hash browns, minced cylinders, formed patties, French fries, steak fries, wedges, mashed, whipped, scalloped, twice baked, stuffed baked, topped baked, potato skins, etc. These products are processed into retail and institutional packs. Microorganisms associated with frozen potato products could originate from several sources during processing, handling and packaging. The microflora of various frozen processed potato products is presented in T a b le 5 . It is apparent that E. coli, other Coliforms and S. aureus are consistently part of the microflora of these products.
