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Control of Spoilage of Canned Mushrooms Inoculated with Clostridium sporogenes PA3679 Spores by Acid‐Blanching and EDTA
Author(s) -
OKEREKE A.,
BEELMAN R. B.,
DOORES S.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb03928.x
Subject(s) - clostridium sporogenes , blanching , food spoilage , spore , food science , inoculation , citric acid , chemistry , biology , microbiology and biotechnology , clostridium , horticulture , bacteria , genetics
A new process involving blanching in 0.05M citric acid and addition of 200 ppm CaNa 2 EDTA in the canning brine (ABC) was compared to the standard commercial method (SCM) for control of spoilage of canned mushrooms inoculated with C. sporogenes PA3679 spores. Fresh mushrooms were uniformly inoculated by vacuum hydration in spore suspensions. Compared to the SCM, the ABC process reduced the potential number of nonsterile units per million cans at F o 10 from 14.8 to 2.1. At F o 8 and 10, the ABC process reduced spoilage of the canned products from 100 to 68.1% and 89.3 to 28.7%, respectively, compared to the SCM.