By Susan Featherstone
A whole direction in Canning is firmly confirmed as a special and crucial advisor to canning and similar tactics. execs within the canning and scholars have benefited from successive variations of the ebook for over a hundred years. This significant re-creation maintains that acceptance, with broadly revised and elevated assurance. The three-title set is designed to hide all making plans, processing, garage and qc levels undertaken through the canning in an in depth, but obtainable style. significant alterations for the hot version comprise new chapters on law and labelling that distinction the placement in numerous areas all over the world, up-to-date info on bins for canned meals and new info on validation and optimization of canning approaches, between many others.
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Extra resources for A Complete Course in Canning and Related Processes, Fourteenth Edition: Volume 2 Microbiology, Packaging, HACCP and Ingredients
Flat (normal) – a can with both ends concave; it remains in this condition even when the can is brought down sharply on its end on a solid, flat surface. Flipper – a can that normally appears flat; when brought down sharply on its end on a flat surface, one end flips out. When pressure is applied to this end, it flips in again and the can appears flat. Flippers result from a lack of vacuum. Springer – a can with one end permanently bulged. When sufficient pressure is applied to this end, it will flip in, but the other end will flip out.
3 Non spore-forming pathogenic and spoilage mesophiles Although non spore-forming bacteria will get destroyed by the heat processing of canned foods, some can produce toxins that are heat stable and can cause subsequent food poisoning—even in commercially sterile food. Non spore-forming mesophiles are also sometimes implicated in leaker type-spoilage—where they contaminate the product after processing is complete. Some examples of non spore-forming bacteria are described below. • St. aureus bacteria are Gram-positive, small round bacteria (cocci) that can produce a heat stable toxin.
Paper at ITPS Annual Meeting. In L. M. Prescott, J. P. Harley, & D. A. ), (1996). ). Dubuque: Wm. C. Brown Publishers. Rees, J. A. , & Bettison, J. (1991). Processing and packaging of heat preserved foods. Glasgow and London: Blackie and Son Ltd. Rhodehamel, E. , Reddy, N. , & Pierson, M. D. (1992). Botulism: the causative agent and its control in foods. Food Control, 3(3), 125–143. 1 Introduction Spoilage is anything that renders the product either unsafe or unpalatable or gives rise to reasonable consumer grounds for suspicion thereof.
A Complete Course in Canning and Related Processes, Fourteenth Edition: Volume 2 Microbiology, Packaging, HACCP and Ingredients by Susan Featherstone