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Source of ther-mophilic bacteria causing spoilage in canned asparagus


Jour Infect Dis 51(1): 129-136
Source of ther-mophilic bacteria causing spoilage in canned asparagus
In all tests, ungraded natural green asparagus tips were used in No. 1 square cans. After processing at 241[degree] F. for 21 min., the cans were incubated at 125[degree] for 10 days, and the number of sours was then determined in the flat cans by testing the pH electrometrically. Asparagus from a certain area was divided into 2 parts: (1) canned ungraded as usual; (2) peeled and the tips cut off. The peeled butts gave no spoilage, while the ungraded tips gave 37.5%. Soil was obtained from different sections of 2 ranches, dried, and 20 can batches were inoculated with approximately 1 gm. per can. Spoilage was 5-100% in the inoculated cans. These results were confirmed by canning asparagus uninoculated with soil from the same areas, showing that infected areas could be clearly defined by experimental packs. Asparagus from the same areas, allowed to grow and canned as all green, also gave considerable spoilage. Soil was taken at different depths from a field known to be badly infected with resistant thermophiles, and inoculated into canned asparagus. Spoilage varied from 100% for the top 12 in. to none at 36-42 in.

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Accession: 025501623

DOI: 10.1093/infdis/51.1.129



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