A Complete Course in Canning and Related Processes, by Susan Featherstone

By Susan Featherstone

A whole direction in Canning is firmly verified as a distinct and crucial consultant to canning and comparable techniques. pros within the canning and scholars have benefited from successive variations of the booklet for over a hundred years. This significant new version keeps that recognition, with greatly revised and accelerated insurance. The three-title set is designed to hide all making plans, processing, garage and qc levels undertaken by way of the canning in an in depth, but available model. significant adjustments for the recent version contain new chapters on legislation and labelling that distinction the placement in several areas all over the world, up-to-date info on packing containers for canned meals and new details on validation and optimization of canning approaches, between many others.

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Additional resources for A Complete Course in Canning and Related Processes, Fourteenth Edition: Volume 2 Microbiology, Packaging, HACCP and Ingredients

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Debaryomyces spp. 65. It has been found to cause a slimy growth on salted meats, cheeses, and in brines. It is also one of the causes of spoilage of yoghurt. •  Saccharomyces bailii is a spoilage yeast causing spoilage in mayonnaise, tomato sauce, fruit drinks, and wine. Sa. bailii is resistant to benzoate and sorbate preservatives. •  Zygosaccharomyces spp. can grow in high sugar concentrations and can cause spoilage of jams and jellies. Zygosaccharomyces. 62. 5 Important bacteria in the food industry Bacteria are the most important group of food poisoning and food spoilage organisms that must be considered in heat-processed foods (Pflug, 2005).

Foods can pick up or lose moisture to the environment as a direct result of the relative humidity, as well as allow growth of micro-organisms on the surface of foods. Foods with low water activity will pick up moisture from the atmosphere until equilibrium is reached. 2 The effect of pH value on the growth of micro-organisms One of the most important properties of food associated with microbiological food spoilage is the pH of the product. This intensity of acid, or pH value, should not be confused with the amount of acid present in the food.

The cells can survive freezing under certain conditions, with viability decreasing over time. Yeasts grow best in a neutral or slightly acidic pH environment. g. bread, beer, wine manufacture) but they can also be a problem with food spoilage. g. juices, fruits, jams, pickles, and yoghurt). Yeasts actively produce carbon dioxide gas in their metabolism, which can cause destructive spoilage, especially in products in sealed containers. 2 Bacteria Bacteria are a diverse group of prokaryotic (a group of simple organisms that lack a cell nucleus and any other membrane-bound organelles), unicellular micro-organisms.

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