Paper No. 8205 in the Journal Series of the Penesylvania AgriculturalExperiment Station. Partial financial support for this project was received from the Mushroom Cooperative Canning Company, Giorgio Foods, Inc. and the Ben Franklin Partnership Program of the Commonwealth of Pennsylvania.
Control of Spoilage of Canned Mushrooms Inoculated with Clostridium sporogenes PA3679 Spores by Acid-Blanching and EDTA
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 55, Issue 5, pages 1331–1333, September 1990
How to Cite
OKEREKE, A., BEELMAN, R. B. and DOORES, S. (1990), Control of Spoilage of Canned Mushrooms Inoculated with Clostridium sporogenes PA3679 Spores by Acid-Blanching and EDTA. Journal of Food Science, 55: 1331–1333. doi: 10.1111/j.1365-2621.1990.tb03928.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 7/14/89; revised 11/16/89; accepted 3/14/90.
A new process involving blanching in 0.05M citric acid and addition of 200 ppm CaNa2EDTA in the canning brine (ABC) was compared to the standard commercial method (SCM) for control of spoilage of canned mushrooms inoculated with C. sporogenes PA3679 spores. Fresh mushrooms were uniformly inoculated by vacuum hydration in spore suspensions. Compared to the SCM, the ABC process reduced the potential number of nonsterile units per million cans at Fo 10 from 14.8 to 2.1. At Fo 8 and 10, the ABC process reduced spoilage of the canned products from 100 to 68.1% and 89.3 to 28.7%, respectively, compared to the SCM.