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Published on: December 30, 2021
Effects of Germicides on Microorganisms in Can Cooling Waters
Keith A Ito1, Marcia L Seeger1
1National Food Processors Association, Western Research Laboratory, 1950 Sixth Street, Berkeley, California 94710.
Abstract:
Minimization of microbial spoilage in canned foods is accomplished by application of an appropriate thermal process and by controlling post-processing contamination by controlling the microbial population in container cooling water. The most widely used means of controlling microbial population in cooling water is with the application of germicidal solutions. The amount. kind and manner of application affect the effectiveness of germicidal solutions. This report discusses the various germicidal solutions used and their effectiveness, particularly in controlling microbial populations.
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