Current General Reference List
A – Aseptic
B – Microbiology – Botulism
C – Computers
D – Temperature Distribution
E – Retort Pouch
F – Fish
G – Regulations & Guidelines
H – High-Acid Products
I – Irradiation
L – Leakage
M – Miscellaneous
O – Microbiology – Other
P – Heat Penetration
R – Retorts
S – Steam – Air
T – Temperature
U – Process Calculations
V – Process Deviations
W – Barriers
X – Heat Transfer
Miscellaneous
Spoilage Analysis Reference List For Low-Acid, Acid, and Acidified Foods in Hermetically Sealed Containers
Spoilage analysis of low-acid, acid, and acidified canned foods (including aseptic packaged products) can be a complex and difficult task and should only be performed by properly trained individuals. Below is a list of references containing methodology and interpretation of results pertaining to the spoilage analysis of canned foods.
The objective of this list is to identify those references that are available which may be useful in the spoilage analysis of canned foods. This list reflects those sources of information that are familiar to us. Any relevant material not included in this list is unintentional and is not an indication that it is unacceptable.
- American Can Company. 1972. Microbiology of Canned Foods. American Can Co., Barrington IL. (American Can Company is now known as Silgan Containers Corp.)
- Buckle, K.A. 1985. Diagnosis of Spoilage in Canned Foods and Related Products. The University of New South Wales, Kensington NSW, Australia. (Collaboration by Australian Institute of Food Science and Technology Ltd, Commonwealth Scientific and Industrial Research Organization, and The University of New South Wales.)
- Campden Food Preservation Research Association. 1987. Examination of Suspect Spoiled Cans and Aseptically Filled Containers (Technical Manual No. 18). Campden Food Preservation Research Association, Chipping Campden, England. (Campden Food Preservation Research Association is now known as Campden & Chorleywood Food Research Association.) Website
- Canada: Health Products and Food Branch. 2000. Method for the Determination of the Presence of Viable Microorganisms in Canned Foods, MFHPB-01. In Compendium Analytical Methods, HPB Methods of Microbiological Analysis of Foods, Volume 2. Website
- Codex Alimentarius. 1991. Recommended International Code of Hygienic Practice for Low and Acidified Low Acid Canned Foods. (Available in multiple languages.) Website
- Denny C.B. and N.G. Parkinson. 2001. Canned Foods – Tests For Cause of Spoilage (Chapter 62). In F.P. Downes and K. Ito (ed.), Compendium of Methods for the Microbiological Examination of Foods, 4th Edition. American Public Health Association, Washington, DC. (Updated & republished periodically.)
- Hersom A.C., and E.D. Hulland. 1980. Canned Foods – Thermal Processing and Microbiology, 7th Edition. Churchill Livingstone, Edinburgh.
- Larouse J. and B.E. Brown. 1996. Food Canning Technology. Wiley-VCH, New York.
- National Canners Association. 1968. Laboratory Manual for Food Canners and Processors. Volume 1. Avi Publishing, Westport, CT. (National Canners Association is now known as National Food Processors Association.)
- Stumbo, C.R. 1973. Thermobacteriology in Food Processing, 2nd Edition. Academic Press, New York.
- US Food and Drug Administration. 1998. Bacteriological Analytical Manual, 8th Edition, Revision A. Association of Official Analytical Chemists, Gaithersburg, MD. (Updated & republished periodically.) An updated version is available on-line from FDA at Website: www.cfsan.fda.gov (select Food & select BAM).
Sterility Analysis Reference List
Below is a list of references containing methodology and interpretation of results pertaining to the sterility analysis of canned foods.
- Association of Official Analytical Chemists. 2000. Sterility (Commercial) of Foods (Canned, Low-Acid) (Chapter 17.6.01, AOAC method 972.44). In W. Horwitz (ed.), Official Methods of Analysis of the Association of Official Analytical Chemists. AOAC, Washington, DC.
- Deibel K.E. and M. Jantschke. 2001. Canned Foods – Tests For Commercial Sterility (Chapter 61). In F.P. Downes and K. Ito (ed.), Compendium of Methods for the Microbiological Examination of Foods, 4th Edition. American Public Health Association, Washington, DC. (Updated & republished periodically.)