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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.

Accession: 025501623

DOI: 10.1093/infdis/51.1.129

Related references

Lin, C.C.; Wu, B.K.; Lin, D.K., 1968: Spoilage bacteria in canned foods. I. Flat sour spoilage bacteria in canned asparagus and the thermal death time. Bacillus stearothermophilus was found to be a cause of spoilage of asparagus canned in Taiwan. The F(250) and Z values of the isolates were 14.2 min and 17.8 F (-7.9 C), respectively.

Lin, C.C.; Lin, K.C., 1970: Spoilage bacteria in canned foods part 2 sulfide spoilage bacteria in canned mushroom and a versatile medium for the enumeration of clostridium nigrificans. Applied Microbiology 19(2): 283-286

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Enebo, L.; Lundin, H., 1945: On the fermentation of cellulose and similar carbohydrates by ther-mophilic bacteria. Some questions concerning thermophilic bacteria in general are discussed. A classification of thermophilic cellulose-fermenting bacteria is proposed by Enebo. One of the drawbacks to the technical utilization of cellulose fermentation appears to b...

Portmann, A.; Gate, Y.; Auclair, J., 1962: Influence of lactoperoxidase and agglutinins of milk on the activity of ther-mophilic starter bacteria.. The influence of agglutinins and lactoperoxidase on the lactic acid production of several strains of thermophilic bacteria was studied and compared with the well-known reactions of susceptible strains of group N streptococci. For this purpose the...

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