Influence of sterilization modes on microbiological indicators of canned food

Abstract

The work investigated the microbiological composition of raw materials with use cold and hot soaking mode before adding it to canned goods. It has been clarified the influence of sterilization regimes on the efficiency of the process and on quality and safety indicators. It is suggested the washing of raw materials in hot water. It was established that spices that were pre-soaked in cold water had the highest microbial contamination in canned food before sterilization. This indicates the fact that these spices can be a source of heat-resistant spore-forming microflora. According to the evaluation of canned meat and vegetables, their spices differed in the

amount of spore-forming microflora. Canned foods that were prepared with spices pre-soaked in cold water had single spores. Other cans were completely sterile. The microbiological composition of spices, as components of canned goods, affects the effectiveness of the sterilization process. Based on the results of research, it is recommended to pre-wash spices in hot water.