Science & Research
Volume IV - 2.11 Canned Food and Can Seam Examination
Orientation and Training
|VERSION NO.: 1.7|
Section 2 - Microbiology
|EFFECTIVE DATE: |
- To learn can classification, progressive decomposition, headspace gas, culturing, pH, water activity, direct smear, odor and appearance, etc.
- To distinguish between a Acidified and Low Acid Canned Food.
- To familiarize the trainee with other types of hermetically sealed containers, i.e., jars & pouches.
- To discuss 21CFR, Parts 113 and 114 (Low Acid Canned Food and Acidified Food Regulations).
It is the trainer’s primary responsibility to transfer knowledge both practical and in theory related to sample analysis. This may be accomplished through a series of designated training samples. Once the trainer is confident that the trainee can successfully and independently perform the analysis, the trainee will be issued a series of training samples.
Read Bacteriological Analytical Manual (BAM) chapter 21 A. and B. and 22 A.-D., online at: http://www.fda.gov/Food/ScienceResearch/LaboratoryMethods/BacteriologicalAnalyticalManualBAM/ucm072694.htm
- Perform a complete canned food analysis, comprising each individual test on a representative number of low acid canned foods.
- Perform a pH and water activity analysis.
- Perform a complete canned seam tear down analysis.
- What is a Flipper, Springer, Hard Swell, and Soft Swell?
- What is flat-sour spoilage? What bacteria can cause this?
- Does microbial spoilage of a food always result in a swollen can? Explain.
- Why are certain canned food media incubated at 55 degrees C.?
- Explain the microbiology and physical attributes of each of the following: under processing, leaker spoilage, hydrogen swell, overfill.
- Explain the construction of a metal can. Name the components of the double seam.
- Explain water activity and its significance in an acidified and low acid canned food.