Canning and Fish Packaging Technology

Unit 3 - Unit operations in canning

3.1.4.3.Other ingredients
In order to enhance taste and flavour of canned products spices such as chilli, pepper, cardamom, cumin, ginger etc are used. These are available in dried form and contain high load of bacteria and spores. Bacterial load can be reduced by cleaning and roasting or by sanitisation using fumigants or by irradiation. Alternately, oleoresins and essential oils of spices are used to avoid microbial contamination.