Microbiological Analysis of Home‐canned Tomatoes and Green Beans

Fields, M. L.; Zamora, Agnes F.; Bradsher, Mildred

doi:10.1111/j.1365-2621.1977.tb12640.x

Cited by 44 publications

(21 citation statements)

References 1 publication

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“…Proper functioning of the canner would be of primary importance if recommendations were changed to include 15 psig because there is less room for error before the pressure capacity of the canner is exceeded. It is questionable whether or not individuals are likely to heed advice on having equipment checked for proper functioning since a large proportion of home canners fail to follow current USDA recommendations (Fields, Zamora, and Bradsher, 1977). Therefore, careful consideration of safety factors, quality, nutrient retention, and energy consumption is needed before recommendations are changed.…”

Section: Discussionmentioning

confidence: 99%

Quality of Green Beans And Energy Required For High Temperature Processing

Blumenberg¹,

Snider²,

Vollmar³

1982

Home Economics Research Journal

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The objectives of this research were to compare processing of green beans at 15 psig with processing at ten psig to determine if differences in ascorbic acid retention, energy consumption and eating quality would result. Green beans were processed, according to current USDA recommendations (ten psig for 20 minutes), at ten psig for 43 minutes, and at 15 psig for 15 minutes. A significant difference among the three treatments was found in energy consumption, with processing beans at ten psig for 43 minutes requiring significantly more energy than the other two treatments. There were no significant differences among the three treatments in ascorbic acid retention as determined by the 2,4 dinitro‐phenyl hydrazine method, and in eating quality as indicated by the results of triangle sensory tests, or in Warner‐Bratzler shear values.

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Section: Discussionmentioning

confidence: 99%

Quality of Green Beans And Energy Required For High Temperature Processing

Blumenberg¹,

Snider²,

Vollmar³

1982

Home Economics Research Journal

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“…These Bacillus species have the potential for raising the pH in tomato juice and allowing Clostridium botulinum to grow (Fields et al, 1977;Montville, 1982;Rodriguez et al, 1992a,b). The objective of our research was to study the growth of selected strains of B. licheniformis and B. subtilk in tomato juice at different oxygen partial pressures in aseptic packaging polymers (oriented polypropylene, low density polypropylene with 4.5% ethyl vinyl (Rodriguez et al, 1991a,b).…”

Section: Introductionmentioning

confidence: 96%

Oxygen Requirements of Bacillus licheniformis and Bacillus subtilis in Tomato Juice; Ability to Grow in Aseptic Packages

Rodriguez

Cousin

Nelson

1992

Journal of Food Science

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Tomato juice was inoculated with spores of Bacillus subtilis and Bucillus lichenifonnis, placed in jars sealed with four polymers: oriented polypropylene (OPP), low density polypropylene with 4.5% ethyl vinyl acetate (LDPE + EVA), polyvinylidene chloride (PVDC), and polyethylene teraphthalate (PET); used in aseptic packages, serving as lids, heated in a boiling water bath for 10 min, and incubated at 35°C for up to 100 days. B. subtilis and-B. licheniformis grew at the surface of the food when OPP and LDPE + EVA were used, which caused the pH to rise above 4.6 in 60 days and above 5.0 within 100 days. The oxygen partial pressures were 0.20 and 0.18 atm per day, and the oxygen permeation ratios were 5.64 and 0.76 cc/day for LDPE + EVA and OPP, respectively.

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“…1990). In low‐pH foods, B. coagulans is also able to improve the food pH value that can allow germination of surviving Clostridium botulinum spores (Fields et al. 1977; Anderson 1984).…”

Section: Introductionmentioning

confidence: 99%

INACTIVATION KINETICS AND REDUCTION OF BACILLUS COAGULANS SPORE BY THE COMBINATION OF HIGH PRESSURE AND MODERATE HEAT

Wang

Bian-sheng

Qing-xiao

et al. 2009

J Food Process Engineering

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The combination effect of high pressure (400, 500 and 600 MPa) and moderate heat (70 and 80C) on the inactivation kinetics and reduction of Bacillus coagulans spore in phosphate buffer and ultra‐high temperature (UHT) whole milk was investigated. The pressure come‐up time and corresponding logarithmic reduction of spore inactivation were considered during pressure‐thermal treatment. B. coagulans spore had a much higher resistance to pressure in UHT whole milk than in phosphate buffer. Survival data were modeled using the linear, Weibull and log‐logistic models to obtain relevant kinetic parameters. The tailing phenomenon occurred in all survival curves, indicating the linear model was not adequate for describing these curves. The mean square error and regression coefficient suggested that the log‐logistic model produced best fits to all survival curves, followed by the Weibull model. PRACTICAL APPLICATIONS It becomes increasingly apparent that high‐pressure treatment combined with moderate heat treatment for low acid and acid products is often required for effective bacterial spores' inactivation. Consequently, the prediction model of microbial survival curves is essential. Bacillus coagulans is a slightly pressure‐resistant and relatively heat‐resistant spoilage bacterium of considerable concern during the processing of acid foods. Spore inactivation effect during the pressure come‐up time is sometimes considerable and should not beignored. The use of mathematical models to predict inactivation for spores could help the food industry further to develop optimum process conditions.

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Microbiological Analysis of Home‐canned Tomatoes and Green Beans

Cited by 44 publications

References 1 publication

Quality of Green Beans And Energy Required For High Temperature Processing

Quality of Green Beans And Energy Required For High Temperature Processing

Oxygen Requirements of Bacillus licheniformis and Bacillus subtilis in Tomato Juice; Ability to Grow in Aseptic Packages

INACTIVATION KINETICS AND REDUCTION OF BACILLUS COAGULANS SPORE BY THE COMBINATION OF HIGH PRESSURE AND MODERATE HEAT

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