Experiments on the Spoilage of Tomato Ketchup

"Experiments on the Spoilage of Tomato Ketchup" by A. W. Bitting is a report examining why ketchup goes bad and how to prevent it. Released in 1909 by the U.S. Department of Agriculture, it dives into the making of ketchup and the different things that cause it to spoil, like the ingredients themselves and how it's made. The report shares experiments that tested how well certain preservatives, especially sodium benzoate, worked at keeping ketchup fresh and looked at how temperature and storage affect how long opened ketchup lasts, finding that keeping it cold is key. Through careful experiments and data, the report gives food makers and customers important information about making and keeping ketchup.