WATER INDUCED SPORULATION OF ANAEROBIC MICROORGANISMS,

Abstract

Contaminated water used in the preparation of canned foods is a common cause of spoilage. Water must be tested for general contamination and colititer, and must be filtered to detect anaerobic spores. Data are presented indicating the effectiveness of chlorination. Cooling water used in autoclaves must be chlorinated, as well as water used in processing, since vacuum built up in the jars after sterilization can lead to seepage of water through the seal. These measures virtually eliminated spoilage in a green pea cannery. (Author)

Document Details

Document Type
Technical Report
Publication Date
Apr 09, 1969
Accession Number
AD0688052

Entities

People

  • V. I. Rogachev

Organizations

  • United States Army Foreign Science and Technology Center

Tags

DTIC Thesaurus Topics

  • Autoclaves
  • Canned Foods
  • Chemical Reactions
  • Chlorination
  • Contamination
  • Food
  • Microorganisms
  • Sterilization

Fields of Study

  • Agricultural and Food sciences

Readers

  • Groundwater Contamination Remediation.
  • Materials Science
  • Military/Explosive Ordnance Disposal (EOD) Technology