By Susan Featherstone

A entire direction in Canning is firmly proven as a distinct and crucial advisor to canning and similar methods. execs within the canning and scholars have benefited from successive variations of the booklet for over a hundred years. This significant new version keeps that attractiveness, with generally revised and elevated insurance. The three-title set is designed to hide all making plans, processing, garage and quality controls stages undertaken via the canning in a close, but obtainable style. significant alterations for the recent variation contain new chapters on legislation and labelling that distinction the placement in several areas around the world, up-to-date details on boxes for canned meals and new info on validation and optimization of canning techniques, between many others.

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

Example text

Once adapted, cell division occurs very rapidly, at an exponential rate (called the log phase). During this time the cell numbers increase dramatically. The length of time taken for this phase is dependent on the availability of food and the amount of space – and when it becomes limiting, the amount of waste products produced by the bacteria build up. Once all of these factors make it unfavourable for binary fission to continue, cell division slows down again (called the stationary phase) and the population size stays constant.

Et al. (1984). Botulism risk from post-processing contamination of commercially canned foods in metal containers. Journal of Food Protection, 47(10), 801–816. org FPI. (1988). ). Washington, DC: The Food Processors Institute. McClure, P. , Cole, M. , & Smelt, J. P. P. M. (1994). Effects of water activity and pH on growth of Clostridium botulinum. Journal Applied Bacteriology, Symposium Supplement 76, 105s–114s. Pflug, I. J. (2005). The microbiological input to the calculation of thermal processes for low-acid canned foods (LACF).

2005). The microbiological input to the calculation of thermal processes for low-acid canned foods (LACF). Paper at ITPS Annual Meeting. In L. M. Prescott, J. P. Harley, & D. A. ), (1996). ). Dubuque: Wm. C. Brown Publishers. Rees, J. A. , & Bettison, J. (1991). Processing and packaging of heat preserved foods. Glasgow and London: Blackie and Son Ltd. Rhodehamel, E. , Reddy, N. , & Pierson, M. D. (1992). Botulism: the causative agent and its control in foods. Food Control, 3(3), 125–143. 1 Introduction Spoilage is anything that renders the product either unsafe or unpalatable or gives rise to reasonable consumer grounds for suspicion thereof.

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