By Donald L. Downing

ISBN-10: 0930027272

ISBN-13: 9780930027278

The thirteenth variation of an entire direction in canning is prepared for distribution for these attracted to the canning, glass packing, and aseptic processing industries. This publication has been absolutely revised and up to date through Dr Donald Downing. The books are a technical reference and textbooks for college kids of nutrition expertise; meals plant managers; product study and improvement experts; foodstuff apparatus brands and salesmen; agents; and meals providers. the 3 books comprise a complete of over 1650 pages. Dr Donald Downing, Professor of nutrition processing, long island Agricultural scan Station, Cornell collage, Geneva, ny, has introduced jointly many matters, heretofore unpublished, as a unit. the target was once to make the books so complete that they hide all stages of processing and so whole that they can be used as textbooks in nutrition expertise classes, in addition to reference manuals and guide books for all of the meals processing undefined, lay participants, in addition to the pro foodstuff technologist. This new version has been completely revised and increased over past variants, having new sections, new items and procedures, and covers matters from making a marketing strategy and making plans a meals processing operation, via processing and into the warehousing of the completed product.

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Additional info for A Complete Course in Canning and Related Processes: Microbiology, packaging, HACCP & ingredients (vol. 2)

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A supplier's guarantee of suitability by microbiological examination, or by other acceptable means, serves as a guarantee that standards are met. SPECMC SOURCES OF SPOILAGE DUE TO CONTAMINATION In addition to the preceding general information on contamination sources, specific information on individual products follows. Com Cream Style a. ystems. mixing and blending tanks. Increasing use of mixing and blending equipment in which hot corn is handled has demonstrated further need for contamination control.

Inspect can seams periodically to insure that they are properly formed. Inspection must include both visual and teardown examinations. Observations and any corrective actions must be recorded. 28 MICROBIOLOGY, PACKAGING, HACCP & INGREDIENTS 2. Do not allow containers to drop into crates from closing machine discharge tables without cushioning their fall. 3. Do not overfill retort crates. Containers in overfilled crates could be crushed by crate bales or by crates above them in the retort. 4. Prevent sharp impacts between filled crates or against protruding points during transfer by overhead monorail or on dollies.

Factory surveys to identify contamination sources, and to develop means for their elimination, have been conducted since 1 926. These surveys have MICROBIOLOGY OF CANNED FOODS 29 shown that major sources of contamination are often located within the processing plant. Heat resistant spoilage organisms are brought to the plant on the raw product. Even though preliminary washing operations are largely sufficient to reduce initial contamination to a level which will not result in spoilage, residual spoilage organisms may become established in processing equipment and increase to a point where they may constitute a spoilage hazard.

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A Complete Course in Canning and Related Processes: Microbiology, packaging, HACCP & ingredients (vol. 2) by Donald L. Downing


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