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A viable mixed microflora of bacterial rods and cocci is indicative of leakage, which may usually be confirmed by can examination. Contaminated cooling water sometimes leaks to the interior through pinholes or poor seams and introduces bacteria that cause spoilage. Leakage occurs from can defects, punctures, or rough handling. Spoilage is usually caused by growth of microorganisms following leakage or underprocessing.
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Some microorganisms that grow in canned foods, however, do not produce gas and therefore cause no abnormal appearance of the can nevertheless, they cause spoilage of the product. High summer temperatures and high altitudes may also increase the degree of swelling. Microbial spoilage and hydrogen, produced by the interaction of acids in the food product with the metals of the can, are the principal causes of swelling. Overfilling, buckling, denting, or closing while cool may also be responsible. However, spoilage is not the only cause of abnormal cans. During spoilage, cans may progress from normal to flipper, to springer, to soft swell, to hard swell. Swollen cans often indicate a spoiled product. The incidence of spoilage in canned foods is low, but when it occurs it must be investigated properly. Lancetteįor additional information, contact Steven Simpson
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MANIFEST ROTTEN TOMATOES MANUAL
Bacteriological Analytical Manual (BAM) Main PageĪuthors: Warren L.