Study of microflora of some processed vegetables.

Sripathy, K. R. and Ramachandra Rao, T. N. and Johar, D. S. (1962) Study of microflora of some processed vegetables. Food Science, 11. pp. 89-92.

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Abstract

The present investigation was undertaken at the instance of the vegetable canning industry, where spoilage had been noticed, particularly in products such as canned peas, cauliflower, cabbage and spinach. Though some attempts have been made by Indian workers recently, it was felt that there was need for collection of more data on the subject of spoilage encountered in canned vegetables under Indian conditions of canning. A study of the isolation, identification and thermal death time of the spoilage organisms was therefore taken up with a view to be of help to the industry in this field. Verma et all reported that exposure for 30 minutes at 115°C or for 10 minutes at 120°C, was necessary for complete destruction of the spores of heat resistant aerobic bacilli from milk. Iyer and Bhat2 reported on the thermal resistance of four dominant strains of heat resistant bacilli, commonly encountered in nature. Ayan Dutt and Bose3' 4 studied the average bacterial load in vegetables at different stages during canning and isolated, the low heat resistant B. polymyxa and B. lentils from canned peas and cauliflower. Rangaswami and Venkatesan5'6 reported on seven bacterial isolates causing spoilage in canned foods. The present studies relate to the spoilage encountered in five types of processed vegetables under Indian conditions.

Item Type:	Article
Uncontrolled Keywords:	canned peas, cauliflower, cabbage, spinach, spoilage organisms
Subjects:	600 Technology > 08 Food technology > 10 Food Microorganisms 600 Technology > 08 Food technology > 23 Vegetables
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Jul 2012 07:12
Last Modified:	23 Jul 2012 07:12
URI:	http://ir.cftri.res.in/id/eprint/5881

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