By Susan Featherstone
A whole path in Canning is firmly proven as a special and crucial consultant to canning and comparable techniques. execs within the canning and scholars have benefited from successive variants of the booklet for over a hundred years. This significant new version maintains that recognition, with broadly revised and accelerated assurance. The three-title set is designed to hide all making plans, processing, garage and quality controls levels undertaken through the canning in a close, but obtainable style. significant alterations for the recent version contain new chapters on rules and labelling that distinction the placement in several areas all over the world, up-to-date info on bins for canned meals and new details on validation and optimization of canning methods, between many others.
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Extra resources for A Complete Course in Canning and Related Processes, Fourteenth Edition: Volume 2 Microbiology, Packaging, HACCP and Ingredients
Stearothermophilus may enter a cannery in soil, on raw foods, and in ingredients such as spices, sugar, soya meal, flour, and starches. g. blanchers). Their presence in some processed containers of commercially sterile low-acid foods may be considered normal and not of particular concern because, although G. stearothermophilus can grow at temperatures as low as 30–45 °C, the spores will not develop if the product is stored at temperatures below 43 °C. Proper cooling after thermal processing and storage and distribution at cool (<30 °C) temperatures are essential in controlling its outgrowth.
3 Non spore-forming pathogenic and spoilage mesophiles Although non spore-forming bacteria will get destroyed by the heat processing of canned foods, some can produce toxins that are heat stable and can cause subsequent food poisoning—even in commercially sterile food. Non spore-forming mesophiles are also sometimes implicated in leaker type-spoilage—where they contaminate the product after processing is complete. Some examples of non spore-forming bacteria are described below. • St. aureus bacteria are Gram-positive, small round bacteria (cocci) that can produce a heat stable toxin.
G. lysozyme in eggs). g. skins and shells) provides a natural physical barrier to prevent micro-organisms accessing the nutrient-rich and moisture-rich parts of the plant or animal. As with many processed foods, canning usually requires these protective barriers to be removed during preparation (peeling), and it is after this point that the foods are at their most vulnerable to microbiological growth and cross-contamination. 2 9 Extrinsic factors that affect microbial growth Extrinsic factors: properties of the environment that affect whether micro-organisms can grow.
A Complete Course in Canning and Related Processes, Fourteenth Edition: Volume 2 Microbiology, Packaging, HACCP and Ingredients by Susan Featherstone