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

By Susan Featherstone

A entire direction in Canning is firmly demonstrated as a different and crucial advisor to canning and comparable approaches. execs within the canning and scholars have benefited from successive versions of the ebook for over a hundred years. This significant new version maintains that acceptance, with greatly revised and increased assurance. The three-title set is designed to hide all making plans, processing, garage and quality controls levels undertaken through the canning in an in depth, but obtainable style. significant alterations for the recent variation comprise new chapters on law and labelling that distinction the location in several areas around the globe, up to date info on bins for canned meals and new info on validation and optimization of canning procedures, between many others.

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

Sample text

The ends of the spoilt containers therefore remain flat, and the bacteria can also be termed ‘flat-sour’ bacteria. 0. B. coagulans is not as heat resistant as G. g. 2). •  Clostridium butyricucm is a Gram-positive, spore-forming anaerobe. g. peas, potatoes) and other products of low acidity. Butyric acid and gas are produced during their metabolism. •  Clostridium perfringens is a Gram-positive, spore-forming, anaerobic rod-shaped bacterium widely distributed in nature and also found associated with the intestines of animals and humans.

Food-borne viruses are a real concern in fresh and raw foods. 3 Controlling the growth of micro-organisms There are a number of factors that affect the growth of micro-organisms and it is important that these are well understood in order to be able to control the micro-­ organism numbers. 2 summarise these factors. Some of these factors will be explained in detail later in the text, as they are very important to canning and food preservation. With regard to canning and heat-preserved foods, the most important of these factors are pH, moisture, and temperature.

2 Botulism outbreaks Most outbreaks of botulism are dramatic; symptoms appear suddenly, within 8–72 h after ingesting the toxin and progress rapidly. Typical symptoms involve the nervous system and result in double vision, difficulty in swallowing, impaired speech, difficulty in breathing, and paralysis of the extremities. Death usually results from paralysis of the respiratory muscles and asphyxia. Some botulism victims show symptoms of nausea, vomiting, and constipation. The illness is difficult to diagnose because at the onset, the symptoms of botulism are often confused with those of other diseases and few physicians are familiar with the diagnostic techniques.

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