Post-Processing Spoilage of Low-Acid Canned Foods by Mesophilic Anaerobic Sporeformers

Abstract

Over a period of 4 years, 770 low-acid canned food spoilage incidents were investigated to determine the cause of spoilage. In 27 of these, the cause was attributed to the growth of bacteria of the Clostridium genus that had entered the cans as a result of post-processing leakage. No correlations were found that might explain the occurrence of this mesophilic anaerobic type of spoilage. It appears to be a random event, probably linked to cannery insanitation. A variety of species was found, consisting of both proteolytic and non-proteolytic types. Clostridium botulinum was not isolated from any of the canned foods examined, nor were any of the samples found to contain botulinal toxin. Container leak test methodology and principles are discussed.

Physicochemical and Microbiological Evaluation of Commercial Tomato Concentrates Consumed In Egypt

“…Among the variables that affect the microbial profile and shelf-stability of canned tomato products are the initial contamination of the raw materials (Anon. 1980;Robinson et al1994), the temperature-time process regime ( Jay 1986), and postprocess handling such as transportation and storage conditions (Banwart 1981;Lake et al 1985). Also, from Table 4, it can be noted that the Howard mould count ranged from 12to 20% for jar concentrated tomato puree, 16-24%for sachet concentrated tomato puree and12-20%for can concentrated tomato puree.…”

Consumer and Trained Panel Evaluation of High Pressure Thermally Treated Scrambled Egg Patties

“…HPHT processed products did not produce gas or decompose for at least six months (Table 6). Control patties degraded after at least one week of incubation, some of them producing gas and some others undergoing proteolytic reactions; probably because of spoilage bacteria (Lake et al 1985) that survived that the 73 EVALUATION OF HPHT SCRAMBLED EGG PATTIES milder heat treatment. In-pouch retort-treated patties #3 had 10% positive samples after 3 months of incubation.…”

Spore-forming bacteria

“…Other mesophilic clostridia that have been associated with spoilage of foods include C. pasteurianum, C. barati, C. bifermentans, C. beijerinckii, C. pseudotetanicum, C. fallax, C. sordellii and C. felsinium (Lake et al, 1985;Kokubo et al, 1986;de Jong, 1989;Morton, 1998). through volatile acids).…”