Changes in microbial counts (bacteria, yeast and mould) of osmotically dehydrated and CaCl2 infused purple sweet potatoes at both temperature (RT & 4C) for 25 day and 10 day are shown in Figure 7 and 8. Shelf life of potatoes samples. Microbial including bacteria, yeast and mould in potatoes are about 3 to 4 log CFU/g, respectively. Total plate counts (TPC) ranged from 3.65 to 3.80 log CFU/g increased during storage under room temperature and a low temperature (4˚C). While, yeast and mould counts (YMC) ranged from 3.64 to 3.81 log CFU/g increased during storage under room temperature and a low temperature (4˚C). The samples stored under room temperature was losing microbial growth more quickly than at 4˚C.