Microbiology of food preservation - Texas A&M University
Microbiology of food preservation - Texas A&M University
Microbiology of food preservation - Texas A&M University
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
Spoilage organisms associated withcanned products (cont.)Thermophilic• Anaerobic sulfide producers– Desulfotomaculum nigrificans•Flat-sour spores• B. stearothermophilus, B. coagulans• Anaerobic non-sulfide producers– Thermobacterium thermosaccharolyticumCanningpH categoryExamples <strong>of</strong> <strong>food</strong>sSpoilageLow acid> 4.6Acid3.7-4.0 to 4.6Meats, sea<strong>food</strong>,milk, somevegetablesTomatoes, pears,figs•Thermophilic flatsourgroup•Sulfide spoilers•Gaseous spoilers•Mesophilic spoilers –PutrefactiveanaerobesThermophilic spoilersHigh acid