Share

Spoilage of acid products by butyric acid anaerobes: a review.

Author(s) : ANAEROBIOSE, MORTON R. D.

Type of article: Article

Summary

Butyric spoilage by sporeforming anaerobes such as Clostridium butyricum and Clostridium pasteurianum, has been documented for over 50 years. Butyric spoilage is characterized by production of gas, a strong butyric acid odour, and increased acidity. When these organisms are present, their destruction may not be ensured by processing of acid foods by hot water or flowing steam below 100 deg C. Proper sanitation, thorough washing of fruit, and achievement of recommended sterilizing temperatures can control these organisms.

Details

  • Original title: Spoilage of acid products by butyric acid anaerobes: a review.
  • Record ID : 1999-2358
  • Languages: English
  • Source: Dairy Food environ. Sanit. - vol. 18 - n. 9
  • Publication date: 1998/09
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing