Effects of Germicides on Microorganisms in Can Cooling Waters

Abstract

Minimization of microbial spoilage in canned foods is accomplished by application of an appropriate thermal process and by controlling post-processing contamination by controlling the microbial population in container cooling water. The most widely used means of controlling microbial population in cooling water is with the application of germicidal solutions. The amount. kind and manner of application affect the effectiveness of germicidal solutions. This report discusses the various germicidal solutions used and their effectiveness, particularly in controlling microbial populations.

Chlorine Dioxide Inactivation of Bacillus and Clostridium Spores

“…Given this limitation, for the strains and conditions studied, the Bacillus spore populations were significantly more C102 sensitive than the C. perfringens NCTC 8798 spore population. This is contrary to the bulk of the published literature on hypochlorite inactivation of Bacillus and Clostridium spores (Ito and Seeger, 1980;Odlaug and Pflug, 1976;Dye and Mead, 1972) which indicates Clostridium spores are more sensitive than Bacillus spores. However, comparisons are handicapped again since sporulation and handling conditions in these studies differed from those reported in the literature.…”

Hypochlorite injury of Clostridium botulinum spores alters germination responses

“…Scheusner et al (27) indicated that hypochlorite treatment causes sublethal injury of vegetative cells; some 29 to 60% of treated Escherichia coli cells (109 cells per ml) were injured by 1 ,ug of active hypochlorite per ml (0°C, 60 s, pH 7.2). Several reports have documented that spores of Clostridium species are generally less resistant to chlorine than are those of Bacillus species (19,23).…”

Wheat washing with ozonated water: effects on selected flour properties

“…Ozone is one of the agents which has potential applications in the food industry. As an oxidizing and sterilizing agent, ozone has been used for washing and storage of fruits/vegetables (Hampson et al ., 1996; Simons & Sanguansri, 1997; Liangji, 1999; Faitelberg et al ., 1979), process water sterilization and recycling (Gelzhaeuser, 1985; Bernhat et al ., 1986; Sheldon & Brown, 1986), control of microorganisms on poultry and meat products (Kaess & Weidemann, 1973; Yang & Chen, 1979; Chen et al ., 1987), and production of sterile water for final rinses of bottles, cans, beer fillers and tanks (Ito & Seeger, 1980). Ozone has approximately 1.5 times more oxidizing power than chlorine, which has some limitations in practice (limited effect on bacteria on the surface of fruits and vegetables, possible residual by‐products) (Liangji, 1999).…”