Thermobacteriology of some Ghanaian canned foods
1976
Austin, F.A.
The microbial content and the thermal processes in use for six locally (Ghana) canned vegetables, bambara beans in source, garden eggs in brine, okro in brine, whole tomato in tomato juice, and pepper puree were studied to establish causes of spoilage in canned products. Leakage, caused by loose double seams and side seam defects which occurred in the canned products could be prevented by the use of free space measurements. Heating processes were inadequate to prevent residual population of thermophilic spores occurring, and the occurrence of clostridium botulinium spores in the end products. Isolation of relatively low heat resistant spores from products indicated the likely occurrence of high pre-processing bacterial contamination caused by delays between cleaning and heating process of raw vegetables which led to pre-processing spoilage
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