Mechanism of Microbiological Leaker Spoilage of Canned Foods: Biophysical Aspects

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Abstract
The three main factors in spoilage resulting from post-processing can handling operations are: (a) condition of the can double-seams, (b) presence of bacterial contamination in cooling water or on wet can runways and (c) can abuse due to poor operation or adjustment of the filled can handling equipment. The mechanism of bacterial reinfection and the way it is influenced by deviations in can construction or can handling procedures is discussed. Methods of preventing bacterial reinfection at the most critical points in the canning operations are given as well as certain guiding principles for canning practice. In addition, some remarks on physical aspects of reinfection of glass-packed foods are made briefly.

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