A Complete course in canning and related processes by Anthony Lopez

By Anthony Lopez

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They show no detectable metabolism and can survive extreme physical and chemical stresses, such as high levels of UV light, gamma radiation, detergents, disinfectants, heat, pressure, and desiccation. In this dormant state, bacteria may remain viable for thousands of years and can even survive exposure to the vacuum and radiation in space. g. anthrax can be contracted by the inhalation of Bacillus anthracis spores, and ­botulism can be caused by the consumption of toxin formed by Clostridium ­botlulinum spore outgrowth in canned food).

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.

G. canned and vacuum packed food). All low-acid food processes are designed with organisms like C. 6). Clostridium botulinum bacteria produce spores that are heat resistant and cannot be killed simply by boiling. Canned food sterilisation processes are specifically designed so as to eliminate the possibility of any spores surviving. The toxin is, however, more heat sensitive, and heating at 80 °C for 30 min or 100 °C for 10 min will destroy the active toxin. Factors that limit the growth of C. botulinum include the following: • Low pH: C.

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