What causes spoilage of canned food?
What causes spoilage of canned food?
Spoilage of canned food products results from three main reasons: inadequate heat application allows survival and growth of mesophilic microorganisms, inadequate cooling after heating or high-temperature storage allows germination and growth of thermophilic spore formers and leakage contamination of cans after heat …
What is canned food spoilage?
The microbial spoilage of canned food is classified as caused by thermophilic bacteria and mesophilic organisms. Most common spoilages of microbial origin are known as flat sour spoilage, Thermophilic anaerobic (TA) spoilage and putrefaction.
What microbes are present in canned food?
Many thermoduric bacteria such as Enterococcus, Streptococcus thermophilus, Micrococcus, Lactobacillus and Leuconostoc species can survive pasteurization temperature and spoil the canned food. However, in most of the cases, spoilage by non-spore formers indicates leakage of container.
What are possible ways canned food can be contaminated by microbes?
The microbial spoilage of canned food is caused by three reasons:
- Survival of spores of thermophilic bacteria.
- Growth of survived thermophilic bacteria due to inadequate cooling, inadequate heat treatment, and improper storage temperature.
- Recontamination of microorganisms due to can leakage.
Which bacteria is responsible for spoilage of canned meat?
Clostridium is the bacterium which causes spoilage of canned foods.
How is spoilage in canned food detected?
microscopy in batches of canned vegetables with a known incidence of spoilage. THE GROWTH of gas-producing organisms in canned food usually results in distortion or ‘blowing’ of the container. This allows rapid and simple detection of the spoiled cans.
Which bacteria is cause food spoilage?
The predominant bacteria associated with spoilage are Brochothrix thermosphacta, Carnobacterium spp., Lactobacillus spp., Lactococcus spp., Leuconostoc spp., Pediococcus spp., Stretococcus spp., Kurthia zopfii, and Weisella spp.
What causes flat sour spoilage?
Flat sour is an unappealing off-flavour that canned goods, home or commercial, can develop. It’s caused by keeping jars of just-processed food warm too long after processing, either by keeping them in the canner, or by covering them with a towel, etc.
What are the effects of food spoilage?
Food spoilage directly affects the colour, taste, odour and consistency or texture of food, and it may become dangerous to eat. The presence of a bad odour or smell coming from food is an indication that it may be unsafe.
What causes food spoilage microbiology?
Microbiological food spoilage is caused by the growth of microorganisms which produce enzymes that lead to objectionable by-products in the food. Chemical food spoilage occurs when different components in the food react with each other or with some added component which alter the food’s sensory characteristics.
Which organism is responsible for flat sour defect in canned products?
Some strains of these grow well in foods with pH values in the range of 4.0 to 4.5. However, their spores are usually less resistant to heat than are the spores of the flat-sour organism B. coagulans.
What does flat sour mean in canning?
Canned food spoilage, referred to as ‘flat-sour’ spoilage, is caused by the outgrowth of B. stearothermophilus, which produces acid but no gas in the canned food. Other Bacillus may also survive minimal heat process and cause spoilage of canned foods.
What causes canned food to spoil?
The last of these causes a type of spoilage known as ‘sulfur stinker’. It produces hydrogen sulfide which does not usually distend the can but does give the product an objectionable smell and reacts with iron from the can to cause blackening. Leakage is the most common cause of microbiological spoilage in canned foods.
What are the causes of spoilage of can?
The spoilage of can could be due to biological or chemical reasons or combination of both. The biological spoilage is primarily due to microbial growth while chemical spoilage is due to hydrogen produced due to reaction of acid in food and iron on can. The degree of swelling can also be increased by high summer temperature and high altitudes.
What are the chances of food spoilage in cans?
Usually the incidences of food spoilage in cans are low. The spoilage of can could be due to biological or chemical reasons or combination of both. The biological spoilage is primarily due to microbial growth while chemical spoilage is due to hydrogen produced due to reaction of acid in food and iron on can.
What causes black spots in canned food?
a) Ferric tannate: The natural tannins present in fruit and vegetables react with the iron of the tinplate of can to form ferric tannate which make the product black and spoils the appearance of the canned product.