Factors Afftecting Microbial Spoilage


 Spoilage of canned goods may of

  • Microbial
  • Chemical and
  • Due to deleterious influences such as rust and damage.

Microbial spoilage

  • Type of microorganisms
    • Bacteria of decomposing of fermenting type are the most important, while the store forming bacteria are the most resistant.
    •  These are three main types of spore forming organism, which can resist normal processing and may cause spoilage in canned foods, viz.,
      • Gas producing anaerobic organisms growing at an optimum temperature of 55°C .
      • Gas producing anaerobic and aerobic organisms with an optimum temperature growth of 37°C.
    • Both of the above types are associated with the form of spoilage recognized by blowing or swell.
      • Non-gas producing aerobic or facultative anaerobic spore-forming organisms with an optimum growth temperature of about 55°C, which produce ‘flat sours’.

The factors determining microbial, unsoundness in canned goods are

  • The number of microorganisms present
    • Processing is not a substitute for cleanliness and it is recognized by canners that, a small number of bacteria are likely to be destroyed more easily by processing than, are a large numbers.
  • Efficiency of processing 
    • Insufficient processing must be regarded as a cause of unsoundness of canned foods,though not the all-important factor as generally assumed.
  • Access of the air to the can
    • The bacteria found in the canned meat are nearly always secondary invaders gaining access to the food through a leaking tin.
    • Microbial spoilage may thus results from under processing or leakage through the tin.
Last modified: Saturday, 3 December 2011, 9:57 AM