Relation between Species of Spore-forming Bacteria as Spoilage Organisms and Canned Food Categories

Abstract

In order to clarify target organisms in thermal processing for canned foods, the frequency of species of spore-forming bacteria appeared in spoilage problems during 1968-1980 was demonstrated for each food category. Bacillus subtilis and B. licheniformis were isolated frequently in every food categories, especially in sweet confectioneries (pH 5.6-6.5), except fruit products. The other species frequently isolated were Clostridium pasteurianum for fruits (pH 3.5-3.9), C. thermosaccharolyticum for vegetables (pH 4.4-6.3), C. sporogenes and B. coagulans for fisheries (pH 5.2-7.4), C. sporogenes for cured meats (pH 6.2-6.8), B. coagulans for formulated meals (pH 5.0-6.2), and C. thermoaceticum for low-acid soft drinks (pH 5.8-6.2), such as coffee containing milk which was to be distributed under a high temperature above 50°C.