THE BACTERIAL FLORA OF LOW-ACID VEGETABLES CANNED AT 212° F.: I. A PRELIMINARY STUDY OF THE EFFECTS OF VARIOUS PROCESSING PROCEDURES

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Abstract
Low-acid vegetables were processed in a water-bath at 212° F. for one-half to three hours continuously and also intermittently, as in home canning. Peas, corn, and snap beans processed by these methods showed the presence of many types of surviving aerobic and anaerobic bacteria, but none showed spoilage when containers were effectively sealed. The same was found true for commercially canned products. The addition of 50% tomato juice to snap beans considerably reduced the number of bacterial survivors and made possible the greatest number of sterile containers, even with processing time of one and one-half hours.

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