The Detection of Microbial Spoilage in Canned Foods Using Thin‐layer Chromatography

Abstract

Thin‐layer chromatography was investigated as an inexpensive alternative to traditional microbiological techniques for the detection of microbial growth in canned vegetables. It was compared with culture methods, pH determination and direct microscopy in batches of canned vegetables with a known incidence of spoilage.

A simple, rapid and sensitive method for monitoring contamination of aseptically processed tomato paste

“…A sample (10 ml) taken from the growth medium was acidified with 1 M HCl, (5 ml) mixed, and then diethyl ether (5 ml) was added. The mixture was shaken for 10 min and centrifuged (3000g, 10 min) to separate the phases (Ackland et al, 1981). Approximately 30 ~1 of the ether phase was applied to a silica-gel plate (Merck Ltd) within a spot diameter of 3 mm.…”

A rapid chemical spot test for the detection of lactic acid as an indicator of microbial spoilage in preserved foods

“…As lactic acid was present in every case of spoilage investigated by Ackland et al (1981) and in some instances was the only acid detected, a rapid technique for the analysis of lactic acid was sought. Such techniques include chemical spot tests (Feigl & Anger 1966;Bartels & Berger 1980): gas-liquid chromatography (Carlson 1973): and enzymic assay (Brook 1982).…”