Determination of relationship between heating value and the thermal resistance of microorganisms in canned meat

Meat was sterilized with gamma-radiation in an aluminum foil bag and then contaminated with a determined quantity of Bacillus subtilis spores. The bag was then placed in the centre of a can filled with meat. After autoclave sterilization, the whole contents of the aluminum foil bags were examined fo...

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Bibliographic Details
Published in:	Die Nahrung Vol. 20; no. 10; p. 883
Main Authors:	Wojciechowski, J, Szczepaniak, B, Morawiak, E, Piosik, L
Format:	Journal Article
Language:	English
Published:	Germany 1976
Subjects:	Aluminum Bacillus subtilis Cobalt Food Irradiation Food Microbiology Food Preservation Hot Temperature Meat - radiation effects Spores, Bacterial
Online Access:	Get more information
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Summary:	Meat was sterilized with gamma-radiation in an aluminum foil bag and then contaminated with a determined quantity of Bacillus subtilis spores. The bag was then placed in the centre of a can filled with meat. After autoclave sterilization, the whole contents of the aluminum foil bags were examined for the quantity of survived bacteria. This procedure enables the determination of thermal resistance of some bacteria on the condition that appears during typical heating processes. Moreover from all the critical areas all surviving microorganisms can be determined.
ISSN:	0027-769X
DOI:	10.1002/food.19760201004