Summary
A spoiled canned fish, imported from Scotland, was examined and the spoilage was found to have been caused by a cocci type of bacterium. The bacterium was brought into pure culture, studied for its morphological, cultural and physiological properties and on the basis identified asStreptococcus thermophilus Orla-Jensen. Its ability to cause spoilage was proved by inoculating it into freshly processed fish cans. The strain was resistant to heat up to 205° F. and it failed to grow at 20° C. On its temperature relationships, explanation has been offered for its spoilage under Indian conditions and its inactivity under the conditions obtaining in the country where it was packed.
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Rangaswami, G., Venkatesan, R. Studies on the microbial spoilage of canned food. Proc. Indian Acad. Sci. 51, 264–269 (1960). https://doi.org/10.1007/BF03050042
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DOI: https://doi.org/10.1007/BF03050042