Experiments on the Spoilage of Tomato Ketchup

A scientific publication released in the early 20th century, specifically in 1909. It is a detailed report from the U.S. Department of Agriculture's Bureau of Chemistry, focusing on the conditions contributing to the spoilage of tomato ketchup, the effectiveness of preservatives, and methods aimed at prolonging its shelf life. The book provides insights into the manufacturing processes and experiments conducted to evaluate ketchup's durability under various conditions. The content of this work includes an extensive analysis of the factors that lead to the spoilage of ketchup, highlighting both the intrinsic qualities of the ingredients and the influence of manufacturing practices. Bitting outlines various experiments conducted with and without preservatives, most notably sodium benzoate, and discusses results regarding the longevity and quality of the ketchup. Additionally, the book examines the effects of temperature and storage conditions on spoilage once the product is opened, concluding that maintaining a lower temperature is crucial for prolonging the ketchup's shelf life. Through meticulous observations and data collection, the publication serves as a crucial resource for food manufacturers and consumers alike, helping them understand the complexities involved in ketchup production and preservation.