Skip to main content
SpringerLink
Log in
Book cover

Compendium of the Microbiological Spoilage of Foods and Beverages pp 185–221Cite as

Microbiological Spoilage of Canned Foods

  • Chapter
  • First Online:

Part of the book series: Food Microbiology and Food Safety ((FMFS))

Abstract

Nicolas Appert (1749–1841) developed the first commercial process that kept foods from spoiling in response to an offer from the French government for a method of preserving food for use by the army and navy. Appert, a confectioner and chef, began to experiment in his workshop in Massy, near Paris, but since little was known about bacteriology and the causes of spoilage (Louis Pasteur had yet to formulate the germ theory), much of his work involved trial and error. In 1810, after years of experimenting, he was awarded the prize of 12,000 francs for his method of preservation, which involved cooking foods in sealed jars at high temperatures. He described his method of preserving food in a book published in 1811, “L’Art De Conserver, Pendant Plusiers Annes, Toutes les Substances Animales et Végétales,” which translated means “The Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years.” He later built a bottling factory and began to produce preserved foods for the people of France and is credited with being the “Father of Canning.”

This is a preview of subscription content, log in via an institution.

Chapter
USD   29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD   149.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD   199.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD   199.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Learn about institutional subscriptions

Appendix 1

References for Establishing Thermal Processes

  • Ball, C. O., & Olson, F. C. (1957). Sterilization in food technology. New York: McGraw Hill.

    Google Scholar 

  • Bigelow, W. D., Bohart, G. S., Richardson, A. C., & Ball, C.O. (1920). Heat penetration and processing in canned foods. Bulletin 16L. National Canners Association.

    Google Scholar 

  • Holdsworth, S. D., (1997). Thermal processing of packaged foods. London: Blackie Academic and Professional.

    Google Scholar 

  • Larousse, J., & Brown, B. E. (Eds.) (1997). Food canning technology. New York: Wiley-VCH, Inc.

    Google Scholar 

  • Lopez, A. (1996). A complete course in canning (13th ed.). Baltimore: The Canning Trade.

    Google Scholar 

  • NFPA (1980). Laboratory manual for food canners and processors (Vol. 1). Westport, CT: AVI Publishing.

    Google Scholar 

  • Stumbo, C.R., (1973). Thermobacteriology in food processing (2nd ed.). New York: Academic Press.

    Google Scholar 

  • Toledo, R. (1999). Fundamentals of food process engineering. Gaithersburg, MD: Aspen.

    Book  Google Scholar 

References

  • Ababouch, L. (1999). Spoilage problems associated with canning. In Heat treatment of foods (pp. 1016–1023). New York: Academic Press.

    Google Scholar 

  • Ashton, D. H. (1981). Thermophilic organisms involved in food spoilage: Thermophilic anerobes not producing hydrogen sulfide. Journal of Food Protection 44, 146–148

    Google Scholar 

  • Ashton, D., & Bernard, D. (2001). Thermophilic anaerobic sporeformers. In F. P. Downes & K. Ito (Eds.), Compendium of methods for the microbiological examination of foods (4th ed., pp. 249–252). Washington, DC: American Public Health Association.

    Google Scholar 

  • Aureli, P., Fenecia, L., Pasolini, B., Gianfranceschi, M., McCroskey, L. M., & Hatheway, C. L. (1986). Two cases of type E infant botulism caused by neurotoxigenic Clostridium butyricum in Italy. Journal of Infectious Diseases, 154, 207–211.

    Article  CAS  Google Scholar 

  • Bee, G.R., & Hontz, L.R. (1980). Detection and prevention of post-processing container handling damage. Journal of Food Protectection, 43, 458–460.

    Google Scholar 

  • Bergey’s manual of systemic bacteriology (Vol. 2) (1986). P. H. A. Sneath, N. S. Mair, & E. Sharpe (Eds.). Baltimore: Williams and Wilkins.

    Google Scholar 

  • Beuchat, L. R., & Pitt, J. I. (2001). Detection and enumeration of heat-resistant molds. In F. P. Downes & K. Ito (Eds.), Compendium of methods for the microbiological examination of foods (4th ed., pp. 217–222). Washington, DC: American Public Health Association.

    Google Scholar 

  • Beuchat, L. R., & Rice, S. L. (1979). Byssochlamys spp. and their importance in processed fruits. Advanced Food Research, 25, 237–288.

    Article  CAS  Google Scholar 

  • Cameron, E. J., & Esty, J. R. (1940). Comments on the microbiology of spoilage in canned foods. Food Research, 5, 549–557.

    Article  Google Scholar 

  • Center for Disease Control (CDC). (1974) Botulinal toxin in an opened can of commercial tuna fish. Morbidity and Mortality Weekly Report, 23, 176.

    Google Scholar 

  • Chapman, B. (2001). Anaerobic sporeforming rods. In C. J. Moir (Ed.), Spoilage of processed foods: Causes and diagnosis (pp. 297–304). Sydney: AIFST, Inc. (NSW Branch) Food Microbiology Group.

    Google Scholar 

  • Charbonneau, J. (2002). Container corrosion: Shelf life guide for metal cans. Washington, DC: National Food Processors Association.

    Google Scholar 

  • Codex Alimentarius Commission (1993). Recommended international code of hygienic practice for low and acidified low-acid canned foods. CAC/RCP 23-1979, REV2(1993) http://www.codexalimentarius.net/download/standards/24/CXP_023e.pdf

  • De Jong, J. (1989). Spoilage of an acid food product by Clostridium perfringens, C. barati, and C. butyricum. International Journal of Food Microbiology, 8, 121–132.

    Article  Google Scholar 

  • Denny, C. B., & Parkinson, N. G. (2001). Canned foods – tests for cause of spoilage. In F. P. Downs & K. Ito (Eds.), Compendium of methods for the microbiological examination of foods. (4th ed., pp. 583–600) Washington, DC: American Public Health Association.

    Google Scholar 

  • Donnelly, L. S., & Hannah, T. (2001). Sulfide spoilage sporeformers. In F. P. Downes, & K. Ito (Eds.), Compendium of methods for the microbiological examination of foods (4th ed., pp. 253–255). Washington, DC: American Public Health Association.

    Google Scholar 

  • Dotzauer, C., Ehrmann, M. A., & Vogel, R. F. (2002). Occurrence and detection of Thermoanaerobacterium and Thermoanaerobacter in canned foods. Food Technology, 40, 21–26.

    Google Scholar 

  • Gordon, R. E., & Smith, N. R. (1949). Anaerobic spore forming bacteria capable of growth at high temperatures. Journal of Bacteriology, 58, 327.

    CAS  Google Scholar 

  • Graves, R. R., Lesniewski, R. S., & Lake, D. E. (1977). Bacteriological quality of canner cooling water. Journal of Food Science, 42, 1280–1285.

    Article  Google Scholar 

  • Hammer, P., Lembke, F., Suhren, G. & Heeschen, W. (1995). Characterization of a heat resistant mesophilic Bacillus species affecting quality of UHT-milk – a preliminary report. Kiel Milchwirtsch. Forschungber, 47, 303–311.

    Google Scholar 

  • Hauschild, A. H. W., Aris, B. J., & Hilshimer, R. (1975). Clostridium botulinum in marinated products. Canadian Institute of Food Science and Technology, 8, 84–87.

    Article  Google Scholar 

  • Herman, L. M. F., Vaerewijck, M. J. M., Moermans, R. J. B., & Waes, G. M. A. V. J. (1997). Identification and detection of Bacillus sporothermodurans spores in 1, 10, and 100 milliliters of raw milk by PCR. Applied and Environmental Microbiology, 63, 3139–3143.

    CAS  Google Scholar 

  • Hoover, D. G. (2000). Microorganisms and their products in the preservation of foods. In B. M. Lund, T. C. Baird-Parker, & G. W. Gould (Eds.), The microbiological safety and quality of food (Vol. 1., pp. 251–276). Gaithersburg, MD: Aspen Publishers, Inc.

    Google Scholar 

  • Huhtanen, C. N., Naghski, J., Custer, C. S., & Russell, R. W. (1976). Growth and toxin production by Clostridium botulinum in moldy tomato juice. Applied and Environmental Microbiology, 32, 711–715.

    CAS  Google Scholar 

  • ICMSF (International Commission on Microbiological Specifications for Foods). (1996). Microorganisms in foods 5: Microbial Characteristics of Pathogens. New York: Blackie Academic & Professional.

    Google Scholar 

  • Kalinowski, R. M., & Tompkin, R. B. (1999). Psychrotrophic clostridia causing spoilage in cooked meat and poultry products. Journal of Food Protection, 62, 766–772.

    CAS  Google Scholar 

  • King, A. D. (1986). Incidence, properties and detection of heat resistant fungi. In A. D. King, J. I. Pitt, L. R. Beuchat, & J. E. L Corry (Eds.), Methods for the mycological examination of food (pp. 153–157). New York, NY: Plenum Press.

    Chapter  Google Scholar 

  • Lake, D. E., Graves, R.R., Lesniewski, R. S., & Anderson, J. E. (1985). Post-processing spoilage of low-acid canned foods by mesophilic anaerobic sporeformers. Journal of Food Protection, 48, 221–226.

    Google Scholar 

  • Landry, W. L., Schwab, A. H., & Lancette, G.A. (1998). Examination of canned foods. In Bacteriological analytical manual (8th ed.). FDA/Center for Food Safety & Applied Nutrition. From http://www.fda.gov/Food/ScienceReasearch/LaboratoryMethods/BacteriologicalAnalyticalManualBAM/ucm109398.htm (July, 2009).

  • Moir, C. J., Eylles, M. J., & Richardson, K. C. (2001). Procedures for diagnosis of spoilage. In C. J. Moir (Ed.), Spoilage of processed foods: Causes and diagnosis. Washington, DC: AIFST Inc.

    Google Scholar 

  • Morton, R.D. (1998). Spoilage of acid products by butyric acid anaerobes – a review. Dairy, Food and Environmental Sanitation, 18, 580–584.

    Google Scholar 

  • Morton, R. D., Scott, V. N., Bernard, D. T., & Wiley, R. C. (1990). Effect of heat and pH on toxigenic Clostridium butyricum. Journal of Food Science, 55, 1725–1727.

    Article  Google Scholar 

  • Montville, T. J. (1982). Metabiotic effect of Bacillus licheniformis on Clostridium botulinum: Implications for home canned tomatoes. Applied and Environmental Microbiology, 44, 334–338.

    CAS  Google Scholar 

  • Montville, T. J. (1983). Dependence of Clostridium botulinum gas and protease production on culture conditions. Applied and Environmental Microbiology, 45, 571–575

    CAS  Google Scholar 

  • NACMCF (National Advisory Committee on Microbiological Criteria for Foods) (2006). Requisite scientific parameters for establishing the equivalence of alternative methods of pasteurization. Journal of Food Protection, 69, 1190–1216.

    Google Scholar 

  • NFPA/CMI Container Integrity Task Force, Microbiological Assessment Group Report. (1984). Botulism risk from post-processing contamination of commercially canned foods in metal containers. Journal of Food Protection, 47, 801–816.

    Google Scholar 

  • Odlaug, T. E., & Pflug, I. J. (1978). Clostridium botulinum and acid foods. Journal of Food Protection, 41, 566–573.

    Google Scholar 

  • Odlaug, T. E., & Pflug, I. J. (1979). Clostridium botulinum growth and toxin production in tomato juice containing Apergillus gracilis. Applied and Environmental Microbiology, 37, 496–504.

    CAS  Google Scholar 

  • Olson, K. E., & Sorrells, K. M. (2001). Thermophilic flat sour sporeformers. In F. P. Downes & K. Ito (Eds.), Compendium of methods for the microbiological examination of foods (4th ed., pp. 245–252). Washington, DC: American Public Health Association.

    Google Scholar 

  • Pirone, G., LaPietra, L., Impembo, M., Longo, M., & Squitieri, G. 2005. Characterization of microbial spoilage in tomato products: Gas-producing anaerobic thermophilic bacteria. Industria Conserve, 80, 33–51.

    Google Scholar 

  • Pitt, J. I., & Hocking, A.D. (1997). Fungi and food spoilage (2nd ed). London: Blackie Academic & Professional.

    Book  Google Scholar 

  • Put, H.M.C., Van Doren, H., Warner, W.R., & Kruiswijk, J.T. (1972). The mechanism of microbiological leaker spoilage of canned foods: A review. Journal of Applied Bacteriology, 35, 7–27.

    Article  CAS  Google Scholar 

  • Ray, B. (2001). Important facts in microbial food spoilage (pp. 227–237) and spoilage of specific food groups (pp. 257–260). In Fundamental food microbiology (2nd ed.). Boca Raton, FL: CRC Press.

    Google Scholar 

  • Scott, V. N., Anderson, J. E., & Wang, G. (2001). Mesophilic anaerobic sporeformers. In F. P. Downes & K. Ito (Eds.), Compendium of methods for the microbiological examination of foods (4th ed., pp. 229–237). Washington, DC: American Public Health Association.

    Google Scholar 

  • Segner, W. P. (1992). Spoilage of pasteurized crabmeat by a nontoxigenic psychrotrophic anaerobic sporeformer. Journal of Food Protection, 55, 176–181.

    Google Scholar 

  • Speck, R. V. (1981). Thermophilic organisms in food spoilage; sulfide spoilage anaerobes. Journal of Food Protection, 44, 149–153.

    Google Scholar 

  • Stersky, A., Todd, E., & Pivnick, H. (1980). Food poisoning associated with post-process leakage (PPL) in canned foods. Journal of Food Protection, 43, 465–476.

    Google Scholar 

  • Stevenson, K. E., & Segner, W. P. (2001). Mesophilic aerobic sporeformers. In F. P. Downes & K. Ito (Eds.), Compendium of methods for the microbiological examination of foods (4th ed., pp. 223–237). Washington, DC: American Public Health Association.

    Google Scholar 

  • Thompson, P. J., & Griffith, M. A. (1983). Identity of mesophilic anaerobic sporeformers cultured from recycled cannery cooling water. Journal of Food Protection, 46, 400–402.

    Google Scholar 

  • Tournas, V. (1994). Heat-resistant fungi of importance to the food and beverage industry. Critical Reviews in Microbiology, 20, 243–63.

    Article  CAS  Google Scholar 

  • Vicini, E., Previdi, M. P., & Pirone, G. (1992). Ability of thermophilic bacteria to spoil tomato products. Microbiologie, Alimants, Nutrition, 10, 105–113.

    Google Scholar 

  • Walls, I., & Chuyate, R. (1998). Alicyclobacillus – historical perspective and preliminary characterization study. Dairy, Food and Environmental Sanitation, 18, 499–503.

    Google Scholar 

  • Weddig, L. M. (Ed.) (2007). Canned foods – principles of thermal process control, acidification and container closure evaluation (7th ed.). Washington, DC: Food Processors Institute.

    Google Scholar 

  • Williams, C. C., Cameron, E. J., & Williams, O. B. (1941). A facultatively anaerobic mold of unusual heat resistance. Food Research, 6, 69–73.

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. 19693 Marimar Court, 19958-3500, Lewes, DE, USA

    George M. Evancho

  2. Campbell Soup Company, 1 Campbell Place, 08103, Camden, NJ, USA

    Suzanne Tortorelli

  3. Grocery Manufacturers of America, 1350 I Street, NW, 20005, Washington, DC, USA

    Virginia N. Scott

Authors
  1. George M. Evancho
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Suzanne Tortorelli
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Virginia N. Scott
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to George M. Evancho .

Editor information

Editors and Affiliations

  1. Cargill, Inc. - Microbiology, Oakview Circle 5814, Minnetonka, 55345, USA

    William H. Sperber

  2. Center of Food Safety, University of Georgia , Experiment Street 1109, Griffin, 30223, USA

    Michael P. Doyle

Rights and permissions

Reprints and permissions

Copyright information

© 2009 Springer Science+Business Media, LLC

About this chapter

Cite this chapter

Evancho, G.M., Tortorelli, S., Scott, V.N. (2009). Microbiological Spoilage of Canned Foods. In: Sperber, W., Doyle, M. (eds) Compendium of the Microbiological Spoilage of Foods and Beverages. Food Microbiology and Food Safety. Springer, New York, NY. https://doi.org/10.1007/978-1-4419-0826-1_7

Download citation

Publish with us

Policies and ethics

Search

Navigation