Thermophilic Organisms in Food Spoilage: Sulfide Spoilage Anaerobes

Abstract

The history of sulfide spoilage in canned foods is traced from its earliest reported occurrence in an Iowa cannery in 1919 through several outbreaks in the midwest and east in 1945. The taxonomy of the causative organism, beginning with the name, Clostridium nigrificans, proposed by Werkman and Weaver in 1927, and ending with Desulfotomaculum nigrificans introduced by Campbell and Postgate in 1965, is discussed. Mention is made of the kinds of canned foods that have been involved in sulfide spoilage, and the spoilage characteristics, such as appearance, odor, pH, etc. exhibited by spoiled product. The morphology, staining characteristics, and culturing methods are discussed. Methods of analysis of common canned food ingredients such as sugar, flour, starch and nonfat dry milk are presented. A brief account of the thermal resistance of the spores of D. nigrificans is also given. Ingredient and equipment contamination and spoilage prevention are discussed in detail.

Thermal inactivation and injury of Bacillus stearothermophilus spores

“…It is evident that a low indigenous thermophilic spore population must be maintained in the formulation by the use of ingredients with minimal levels of thermophilic spores and by appropriate cleaning of vegetables (22), since if the spore level is too high, it is impossible to ensure that all thermophilic spores are either inactivated or injured during a thermal process (e.g., 6 min at 121.1°C). G. R. Haldeman (M.S.…”

Factors That Affect the Microbiological Stability of Chicha Morada during Its Production on an Industrial Scale: A Review

“…Contrarily, an important group of bacteria capable of forming thermally resistant spores can be present in refined white cane sugar (26,39), and can later cause potential problems in pasteurized purple corn drink during storage and distribution. The most common bacteria in refined white sugar are Geobacillus stearothermophilus and Bacillus coagulans which cause flat sour spoilage, Clostridium thermosaccharolyticum which can acidify canned foods and produce swelling, and Desulfotomaculum nigrificans which cause "sulphur stinker" during the sulfide spoilage (4,42,56).…”

Survial of Listeria monocytogenes during the manufacture and ripening of Turkish White cheese

“…However, the pH and salt concentration were thought to be the major factors responsible for a reduction in the viable number of microorganisms in Turkish White cheese during processing and ripening. The inhibitory effect of the starter could possibly be the result of the drop in pH due to lactic acid production and to other metabolites such as antibiotic substances and hydrogen peroxide produced [21,22]. The initial numbers of L. monocytogenes significantly (P a 0.01) affected their survival during the storage period.…”