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Wholesomeness of some types of semi‐preserved foods
Author(s) -
MOSSEL D. A. A.,
RATTO M. A.
Publication year - 1973
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1973.tb01693.x
Subject(s) - incubation , incubation period , food science , chemistry , antimicrobial , zoology , toxicology , biology , biochemistry , organic chemistry
Summary Over 300 samples of different foods packed in hermetically sealed containers were examined for wholesomeness, subsequent to a pre‐incubation suitably adapted to their mode of processing and intrinsic antimicrobial parameters: a w , pH and concentration of inhibitory substances. Those in Group 1 were incubated for 5 days at 171°C, those in Group 2 for 10 days at this temperature and Group 3 for 30 days at 30°C. Among ninety‐one samples examined in Group 1, 14% did not meet generally accepted criteria for microbiological wholesomeness and 35% showed minor deficiencies. This indicates that the pre‐incubation period of 5 days at 17°C applied to these commodities was excessive. More desirably a period of 3 days should be employed for such products. On the other hand, none of the seventy‐four samples from Group 2 showed serious bacteriological deficiencies after incubation for 10 days at c. 17°C and only in 9.5% of the samples total counts exceeded the specified levels. Among 145 shelf‐stable canned ‘appertized’ samples only 1.4% showed minor deficiencies after incubation for 4 weeks at 30°C, i.e. counts slightly over 10 2 /g, a level already previously found generally not to be exceeded in correctly appertized foods, subsequent to such an incubation.