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Modified Spore Inoculation Method for Thermal‐Process Verification of Pinto Beans and Green Beans Canned in Two Large Reusable Containers
Author(s) -
McGlynn W.G.,
Davis D.R.,
Johnson M.G.,
Crandall P.G.
Publication year - 2003
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.1365-2621.2003.tb08275.x
Subject(s) - spore , inoculation , clostridium sporogenes , brass , penetration (warfare) , food science , pulp and paper industry , chemistry , materials science , mathematics , biology , metallurgy , botany , clostridium , horticulture , copper , engineering , genetics , bacteria , operations research
As an alternative to standard metal cans, 2 large, reusable containers with volumetric capacities 3.6 to 3.8 times larger than a standard #10 can were constructed of nickel‐plated steel. Process times and cold point determinations were previously determined using mathematical approximations of heat‐penetration data. It was necessary to verify the adequacy of these process times using inoculated containers. Because it was impractical to use traditional inoculated can procedures, a modification was developed using spores of Clostridium sporogenes PA3679 immobilized in alginate beads contained in brass tubes. Adequacy of the calculated thermal processes was demonstrated; no viable anaerobic spores survived in the inoculated packs.