Antibiotics in canning.

Earlier findings that the use of subtilin could substantially reduce the severity of heat
treatment In the processing of non_acid foods have been the subject matter of research in
recent years in the field of food preservation. Details of the thermal process, the later findings
with regard to the effect of antibiotics on spoilage bacteria and their thermal resistance and the
mechanism of action of antibiotics have been discussed. The prospects of the use of antibiotics
in canning, the evidence of safety required to permit their use In food preservation and the
toxicological problems that may arise have been mentioned.