Download A Complete Course in Canning and Related Processes, by Susan Featherstone PDF

By Susan Featherstone

ISBN-10: 0857096788

ISBN-13: 9780857096784

A whole path in Canning is firmly validated as a distinct and crucial consultant to canning and comparable techniques. execs within the canning and scholars have benefited from successive variations of the e-book for over a hundred years. This significant re-creation keeps that attractiveness, with largely revised and extended assurance. The three-title set is designed to hide all making plans, processing, garage and qc levels undertaken by way of the canning in a close, but available style. significant alterations for the hot version contain new chapters on legislation and labelling that distinction the location in several areas world wide, up-to-date details on packing containers for canned meals and new details on validation and optimization of canning methods, 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

Butyric acid and gas are produced during their metabolism. •  Clostridium perfringens is a Gram-positive, spore-forming, anaerobic rod-shaped bacterium widely distributed in nature and also found associated with the intestines of animals and humans. The spores are not particularly heat resistant (when compared with spores of C. botulinum), and food poisoning from this organism is usually associated with cooked foods that have been inadequately cooled and held for several hours before consumption.

D) Cocci (round-shaped) bacteria (1000× magnification). (for example, ceilings, walls, books). All moulds are aerobic (need to live in an environment that contains oxygen), but some can grow in relatively low oxygen concentrations. Generally, moulds are not very heat resistant, but some spores can survive heating to about 90 °C for a few minutes. Mature spores (ones that have had several days to mature) are generally more resistant. These present problems for fruit canning, where the process severity is limited due to the breakdown in fruit texture caused by heat.

Aflatoxins occur in crops (most commonly corn, peanuts, and cottonseed) post-harvesting if the moisture levels in the food are allowed to exceed the critical values for mould growth. They can also be found in milk, cheese, and eggs if the animals are fed contaminated feed. •  Patulin is a mycotoxin that is produced by certain species of Penicillium, Aspergillus and Byssochylamys moulds. The moulds that produce patulin grow on a variety of foods, including fruit (for example, apples, grapes, and pears), vegetables, grains (for example, flour and malt), and cheese.

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A Complete Course in Canning and Related Processes, Fourteenth Edition: Volume 2 Microbiology, Packaging, HACCP and Ingredients by Susan Featherstone


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