Combined irradiation–heat processing of canned foods: Green peas inoculated with anaerobic bacterial spores | Zendy

Kempe Lloyd L. | Zendy; Graikoski John T. | Zendy; Bonventre Peter F. | Zendy

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Combined irradiation–heat processing of canned foods: Green peas inoculated with anaerobic bacterial spores

Author(s) -

Kempe Lloyd L.,

Graikoski John T.,

Bonventre Peter F.

Publication year - 1960

Publication title -

journal of biochemical and microbiological technology and engineering

Language(s) - English

Resource type - Journals

eISSN - 1547-173X

pISSN - 0368-1467

DOI - 10.1002/jbmte.390020102

Subject(s) - sterilization (economics) , spore , food science , organoleptic , anaerobic exercise , inoculation , dry heat , clostridium botulinum , irradiation , chemistry , microbiology and biotechnology , biology , horticulture , materials science , business , composite material , physiology , physics , finance , exchange rate , nuclear physics , foreign exchange market , toxin

Combined irradiation–heat processing is shown to be syner‐gistic for killing anaerobic bacterial spores inoculated into canned green peas. Following 1·2 megarad of gamma irradiation an F 0 of 0·5 sterilized green peas inoculated with either 5,000,000 Clostridium botulinum 213 B or 300 PA 3679 spores per can. This processing schedule must be considered a minimum since it is based on a limited number of cans. Because sterilization by either irradiation or heat alone can damage the organoleptic properties of canned foods, the lowered schedules possible with combined processing may prove to be of value for preserving vegetables as well as meats.

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