BACTERIA PREVALENT IN SWEETCORN CANNING

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Abstract
Sixty-six strains of bacteria, representing the types frequently present upon sweet corn, were isolated from freshly cut ears, from samples of corn as it passed through the cannery, and from stored corn. On a cultural basis, these organisms were divided into 18 types. Four were allied to Bacillus subtilis, and of the remaining strains, 1 resembled B. mesentericus, a 2nd B. cereus, a 3rd B. agri, a 4th B. cohaerens, and a 5th Aerobacter aerogenes. Two others were similar to A. aerogenes, 2 to Flavobaderium, and 5 were not readily identifiable. The B. subtilis group was present on fresh corn at every step in the canning process and was unaffected by the preheat to 185[degree]F.; it was present in large numbers in heating corn, and certain strains were moderately heat-resistant. Thermal death point determinations of 57 strains showed that none of the organisms would withstand the cooks recommended to the commercial canner.