Jerry Twinam has created a patented process that preserves fresh peeled and cut potatoes for at least 35 days when the product is refrigerated.
Twinam, from Ashland, Ky. in the US, said he is waiting for an opportunity to commercialize the process with potatoes and other items. In 2006, Silliker Labs published a research report on the process developed by Twinam.
Twinam’s patented process had a shelf life of at least 35 days, and was stable against challenge with lactic acid bacteria, Listeria Monocytogenes and Clostridium Botulinum for at least 35 days stored at 38 to 40 degrees Fahrenheit.
By comparison, the Silliker report said untreated potato products had a microbiological shelf life of less than three days, and was stable against the challenge with lactic acid bacteria and Listeria monocytogenes for less than three days when stored at 38 to 40 degrees.
