By Susan Featherstone
A entire path in Canning is firmly confirmed as a different and crucial advisor to canning and comparable procedures. execs within the canning and scholars have benefited from successive versions of the booklet for over a hundred years. This significant re-creation maintains that recognition, with commonly revised and increased insurance. The three-title set is designed to hide all making plans, processing, garage and qc levels undertaken through the canning in an in depth, but available model. significant alterations for the recent version comprise new chapters on legislation and labelling that distinction the location in numerous areas all over the world, up-to-date info on boxes for canned meals and new info on validation and optimization of canning techniques, between many others.
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Extra info for A Complete Course in Canning and Related Processes, Fourteenth Edition: Volume 2 Microbiology, Packaging, HACCP and Ingredients
The ends of the spoilt containers therefore remain flat, and the bacteria can also be termed ‘flat-sour’ bacteria. 0. B. coagulans is not as heat resistant as G. g. 2). • Clostridium butyricucm is a Gram-positive, spore-forming anaerobe. g. peas, potatoes) and other products of low acidity. Butyric acid and gas are produced during their metabolism. • Clostridium perfringens is a Gram-positive, spore-forming, anaerobic rod-shaped bacterium widely distributed in nature and also found associated with the intestines of animals and humans.
2 summarise these factors. Some of these factors will be explained in detail later in the text, as they are very important to canning and food preservation. With regard to canning and heat-preserved foods, the most important of these factors are pH, moisture, and temperature. These will be discussed in more detail later. 1 The growth of bacteria Bacteria are the most important group of micro-organisms with regard to food spoilage and food poisoning. 3). Under ideal conditions, bacteria can grow and divide extremely rapidly, and bacterial populations can double as quickly as every 10 min.
Pickles in acetic acid) can cause the tin–iron anode couple to be reversed, resulting in only attack of the steel A Complete Course in Canning and Related Processes. 00002-6 Copyright © 2015 Elsevier Ltd. All rights reserved. 28 A Complete Course in Canning and Related Processes and no detinning. In these instances high-quality internally lacquered cans should be used. g. sulphur) or can mask staining reactions that may not be of any concern other than aesthetic appearance. g. g. oxygen in the headspace) can act as depolarizers and cause the normal corrosion rates to be accelerated.
A Complete Course in Canning and Related Processes, Fourteenth Edition: Volume 2 Microbiology, Packaging, HACCP and Ingredients by Susan Featherstone