Tin Cans and Glass Jars as Bacterial Contaminants in Canned Foods
- 1 June 1928
- journal article
- research article
- Published by American Public Health Association in American Journal of Public Health and the Nations Health
- Vol. 18 (6) , 763-770
- https://doi.org/10.2105/ajph.18.6.763
Abstract
The presence of a numerous and varied microflora in 387 unused tin cans and glass jars from 35 canneries and container-manufacturing plants was demonstrated. Counts ranged from a few hundred to 162,000 bacteria and 22,000 molds per can. The principal groups found were cocci, 28.1%; aerobic, sporulating bacilli, 14.8%; asporogenous bacilli, 10.4%; anaerobes, 2.1%; actin-omyces, 6.7%; molds, 24.0%; yeasts 5.6%. Clostridium botulinum was not found, but the danger of introducing it and spoilage bacteria into canned foods by use of dirty containers is emphasized.This publication has 7 references indexed in Scilit:
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