Microbial Examination of Canned Food
John Vincent Armada
EXPERIMENT NO. 5
MICROBIAL EXAMINATION OF CANNED FOODS
I. Introduction
Canned foods are the most prominently used packed food all over the world. We can see the canned food in each house hold. People use them because they are easy to be maintained & need less time to be cooked. Moreover they don 't loose their natural taste as well. But to keep their taste & quality for long time certain care should be taken while using them. Moreover there are certain limits to how long food quality can be preserved (canned foods, n.d.). There are numerous microorganisms that can contaminate canned food products. One type of microorganism is the thermophilic bacteria. Their ability to produce spores resistant to heat and desiccation enables them to withstand the canning process and , under favorable temperature conditions in storage, to cause undesirable changes in the food products (Shaw, M., 1928).
II. Data and Results
Table 1
Number of positive tubes in the acid broth with the sample canned crushed pineapple with pH=3.99 incubated at 550C for 48 hours.
|Researcher |Tube |
| |Tube 1 |Tube 2 |
|Danielle |- |- |
|John Vincent |- |- |
|Quinzelle |- |- |
Table 1
Number of positive tubes in the acid broth with the sample canned crushed pineapple with
EXPERIMENT NO. 5
MICROBIAL EXAMINATION OF CANNED FOODS
I. Introduction
Canned foods are the most prominently used packed food all over the world. We can see the canned food in each house hold. People use them because they are easy to be maintained & need less time to be cooked. Moreover they don 't loose their natural taste as well. But to keep their taste & quality for long time certain care should be taken while using them. Moreover there are certain limits to how long food quality can be preserved (canned foods, n.d.). There are numerous microorganisms that can contaminate canned food products. One type of microorganism is the thermophilic bacteria. Their ability to produce spores resistant to heat and desiccation enables them to withstand the canning process and , under favorable temperature conditions in storage, to cause undesirable changes in the food products (Shaw, M., 1928).
II. Data and Results
Table 1
Number of positive tubes in the acid broth with the sample canned crushed pineapple with pH=3.99 incubated at 550C for 48 hours.
|Researcher |Tube |
| |Tube 1 |Tube 2 |
|Danielle |- |- |
|John Vincent |- |- |
|Quinzelle |- |- |
Table 1
Number of positive tubes in the acid broth with the sample canned crushed pineapple with
References: Canned food safety and storage. Available from http://www.indianfoodforever.com/food-guide/canned-food-storage.html. [Accessed September 25, 2011] Shaw, M. (1928). Thermophilic bacteria in canned foods. Available from http://www.jstor.org/pss/30083791. [Accessed September 25, 2011] Peptone water. Available from http://www.neogen.com/Acumedia /pdf/ProdInfo/7365_PI.pdf. [Accessed September 25, 2011] Yeast extract. Available from http://www.neogen.com/acumedia/pdf/prodinfo/7184_pi.pdf [Accessed September 25, 2011] Malt extract broth. Available from http://www.condalab.com/pdf/1245.pdf [Accessed September 25, 2011]