Spoilage of canned milk products by flavobacteria

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Abstract
Summary. It is recognized that, arising from their clump‐forming characteristics, the flavobacteria are resistant to the disinfectants commonly used in canneries; these organisms are, therefore, frequently found as contaminants in cooling water and on wet post‐process can handling equipment. Hitherto, there has been no suggestion of flavobacteria being involved in the spoilage of canned foods, and laboratory studies confirmed their inability to develop in canned vegetables.It has now been demonstrated that there is a spoilage hazard from the flavobacteria for at least some varieties of milk‐based canned products. A somewhat prolonged delay occurs between infection and the manifestation of spoilage, and contaminated packs do not become blown.