MICROBIOLOGIA DE LOS ALIMENTOS

ALTERACION DE LOS ALIMENTOS ENLATADOS 415
A veces, como consecuencia de la autoesterilizacih, no se pueden encontrar
microorganismos viables en las latas de alimentos que han experimentado una
clara alteración biológica. La totalidad de las células vegetativai han muerto,
incluso las de microorganismos espor6genos que no esporularon.
En la Figura 19.2 se ofrece un esquema para diagnosticar la causa de alteración
de los alimentos enlatados. Este esquema scilo es aplicable a los tipos corrientes
de alteración.
BlBLlOGRAFlA
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