Combined irradiation-heat processing of canned foods: Green peas inoculated with anaerobic bacterial spores
✍ Scribed by Kempe, Lloyd L. ;Graikoski, John T. ;Bonventre, Peter F.
- Publisher
- Wiley (John Wiley & Sons)
- Year
- 1960
- Weight
- 321 KB
- Volume
- 2
- Category
- Article
- ISSN
- 0368-1467
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✦ Synopsis
Abstract
Combined irradiation–heat processing is shown to be syner‐gistic for killing anaerobic bacterial spores inoculated into canned green peas. Following 1·2 megarad of gamma irradiation an F~0~ of 0·5 sterilized green peas inoculated with either 5,000,000 Clostridium botulinum 213 B or 300 PA 3679 spores per can. This processing schedule must be considered a minimum since it is based on a limited number of cans. Because sterilization by either irradiation or heat alone can damage the organoleptic properties of canned foods, the lowered schedules possible with combined processing may prove to be of value for preserving vegetables as well as meats.