PCR Detection of Thermophilic Spore-Forming Bacteria Involved in Canned Food Spoilage

2010 ◽  
Vol 61 (6) ◽  
pp. 525-533 ◽  
Author(s):  
S. Prevost ◽  
S. Andre ◽  
F. Remize
Keyword(s):  
Pcr Detection ◽  
Food Spoilage ◽  
Canned Food ◽  
Spore Forming Bacteria

Incidence of Canned Food Spoilage at the Retail Level1

1981 ◽  
Vol 44 (9) ◽  
pp. 682-685 ◽  
Author(s):  
I. J. PFLUG ◽  
P. M. DAVIDSON ◽  
R. G. HOLCOMB
Keyword(s):  
Incidence Rate ◽  
Food Processing ◽  
Incidence Rates ◽  
Food Chains ◽  
Sales Volume ◽  
Food Spoilage ◽  
Volume Data ◽  
Canned Food ◽  
Microbiological Analyses ◽  
Vacuum Testing

Swelled cans were collected over a 17-month period from outlets of two supermarket food chains. Each swelled can was classified by product and the probable cause of the swelled condition. Using weekly sales volume data for each outlet, the incidence rate of swelled cans for each type of food was estimated. The incidence rates ranged from 2.1 to 78.4 swelled cans per 100,000 units sold, depending upon the type of food. Of the 1.104 swelled cans collected, 314 (28.4%) were found to have major container defects which were assumed to have resulted in the swelled condition. Microbiological analyses were performed on the products in the remaining 790 cans; the following results were obtained: (a) typical leaker spoilage, 86%; (b) typical underprocessing spoilage, 7%; (c) thermophilic spoilage, 1% and (d) nonmicrobial swells, 6%. Using vacuum testing and double seam measurements, the causes of the leakage were determined as follows: (a) poor or questionable quality canner's end double seam, 51%; (b) leaks at locations other than the double seam, 26% and (c) poor or questionable quality manufacturer's end double seam, 4%. It was concluded that examining swelled cans of low-acid foods at the retail level is a valid method for evaluating the canning operation of commercial food processing.

Thermophilic Organisms in Food Spoilage: Sulfide Spoilage Anaerobes

1981 ◽  
Vol 44 (2) ◽  
pp. 149-153 ◽  
Author(s):  
ROBERT V. SPECK
Keyword(s):  
Causative Organism ◽  
Food Spoilage ◽  
Canned Food ◽  
Food Ingredients ◽  
Equipment Contamination ◽  
Dry Milk ◽  
History Of ◽  
Canned Foods ◽  
Desulfotomaculum Nigrificans ◽  
Thermophilic Organisms

The history of sulfide spoilage in canned foods is traced from its earliest reported occurrence in an Iowa cannery in 1919 through several outbreaks in the midwest and east in 1945. The taxonomy of the causative organism, beginning with the name, Clostridium nigrificans, proposed by Werkman and Weaver in 1927, and ending with Desulfotomaculum nigrificans introduced by Campbell and Postgate in 1965, is discussed. Mention is made of the kinds of canned foods that have been involved in sulfide spoilage, and the spoilage characteristics, such as appearance, odor, pH, etc. exhibited by spoiled product. The morphology, staining characteristics, and culturing methods are discussed. Methods of analysis of common canned food ingredients such as sugar, flour, starch and nonfat dry milk are presented. A brief account of the thermal resistance of the spores of D. nigrificans is also given. Ingredient and equipment contamination and spoilage prevention are discussed in detail.

Spore-forming bacteria responsible for food spoilage

2017 ◽  
Vol 168 (4) ◽  
pp. 379-387 ◽  
Author(s):  
Stéphane André ◽  
Tatiana Vallaeys ◽  
Stella Planchon
Keyword(s):  
Food Spoilage ◽  
Spore Forming Bacteria

scholarly journals Changes in Acid-pH Resistance of Food Spoilage and Pathogens Spore-Forming Bacteria in Cameroonian Indigenous Sorghum-Based Acidic Beers before and after Sublethal Thermal Stresses

2021 ◽  
pp. 57-69
Author(s):  
James Ronald Bayoï ◽  
Roger Djoulde Darman ◽  
Francois-Xavier Etoa
Keyword(s):  
Thermal Stresses ◽  
Bacillus Stearothermophilus ◽  
Alcoholic Beverages ◽  
Food Spoilage ◽  
Acid Ph ◽  
Before And After ◽  
Northern Cameroon ◽  
Microbial Stability ◽  
C 50 ◽  
Spore Forming Bacteria

Fermented alcoholic beverages play a major role in the socio-cultural lives of people of Northern Cameroon. However, reports of shelf-life and health problems associated with indigenous sorghum-based alcoholic beverages are a major call for concern. This study aimed to highlight the additional effects of sublethal temperatures (no thermal treatment and 10, 45, 50 and 60°C for 45, 90, 180 min) and acidic pH of beers (2.79 and 2.63 for 45, 90, 180 min) on fate of four food spoilage and pathogens spore-forming bacteria. The experiments were carried out on real food products formed by two indigenous sorghum-based alcoholic beverages. Pasteurized traditional beers were significantly efficient on all unstressed bacterial spores after 180 minutes of treatment. In addition, spores of B. megapterium and G. stearothermophilus were more sensitive in white beer pH 2.79 and red beer pH 2.63 respectively. Previous thermal treatments of spores at certain sublethal temperatures have significantly (P=0.05) decreased the effect of both acidic beers on stressed spores. It was noticed that the spores of B. subtilis  stressed at 10°C, G. stearothermophilus (former Bacillus stearothermophilus) spores submitted at 45°C and the spores of B. cereus thermally stressed at 50°C and 60°C for 45, 90, 180 minutes were significantly (P=0.05)  less affected by the white beer at pH 2.79. Whereas, in the red beer at pH 2.63, the spores of B. subtilis sublethally stressed at 10°C and the spores of B. cereus stressed at 45°C, 50°C and 60°C were more acid resistant and very weakly affected by acid pH of the alcoholic beverages. The study delivered some overview on the potential microbial (stability and safety) consequences of the current tendency towards milder cold and heat treatments which are greatly used in the food-grade industry.

Post-Processing Spoilage of Low-Acid Canned Foods by Mesophilic Anaerobic Sporeformers

1985 ◽  
Vol 48 (3) ◽  
pp. 221-226 ◽  
Author(s):  
DONALD E. LAKE ◽  
RICHARD R. GRAVES ◽  
ROLAND S. LESNIEWSKI ◽  
JEAN E. ANDERSON
Keyword(s):  
Clostridium Botulinum ◽  
Food Spoilage ◽  
Post Processing ◽  
Leak Test ◽  
Canned Food ◽  
Random Event ◽  
Test Methodology ◽  
Canned Foods ◽  
Growth Of Bacteria

Over a period of 4 years, 770 low-acid canned food spoilage incidents were investigated to determine the cause of spoilage. In 27 of these, the cause was attributed to the growth of bacteria of the Clostridium genus that had entered the cans as a result of post-processing leakage. No correlations were found that might explain the occurrence of this mesophilic anaerobic type of spoilage. It appears to be a random event, probably linked to cannery insanitation. A variety of species was found, consisting of both proteolytic and non-proteolytic types. Clostridium botulinum was not isolated from any of the canned foods examined, nor were any of the samples found to contain botulinal toxin. Container leak test methodology and principles are discussed.

scholarly journals Studies on the heat and disinfectant resistance of a spore-forming spoilage bacterium

2019 ◽  
Vol 12 (1) ◽  
pp. 94-103
Author(s):  
G. Kiskó ◽  
N. Hladicekova ◽  
A. Taczmann-Brückner ◽  
Cs. Mohácsi-Farkas
Keyword(s):  
Food Spoilage ◽  
Vegetative Cells ◽  
Heat Resistant ◽  
Spoilage Bacterium ◽  
Z Value ◽  
Spore Forming Bacteria ◽  
Disinfectant Resistance

Abstract Heat resistant thermophilic spore-forming bacteria, such as Aeribacillus (A.) pallidus, may contaminate the surfaces in food facilities resulting food spoilage of the products. The aim of this work was to determine the heat and disinfectant resistance of an A. pallidus strain that was isolated from a canning factory environment. Compared to other heat-resistant spore-forming bacteria, it did not prove to be very resistant to heat with a D10-values of A. pallidus from 12.2 min to 2.4 min (at 102 °C and at 110 °C), with a calculated z-value of 11.6 °C. Not only spores but vegetative cells showed resistance against all investigated disinfectants.

THERMOPHILIC CANNED-FOOD SPOILAGE ORGANISMS IN SUGAR AND STARCH

1937 ◽  
Vol 2 (1) ◽  
pp. 27-39 ◽  
Author(s):  
FRANCIS M. CLARK ◽  
FRED W. TANNER
Keyword(s):  
Food Spoilage ◽  
Canned Food

scholarly journals Relation between species of spore-forming bacteria as spoilage organisms and canned food categories.

1985 ◽  
Vol 32 (9) ◽  
pp. 615-621 ◽  
Author(s):  
Norihiko MATSUDA ◽  
Masaru KOMAKI ◽  
Ryohko ICHIKAWA ◽  
Sachie GOTOH
Keyword(s):  
Canned Food ◽  
Spore Forming Bacteria
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