Effects of Germicides on Microorganisms in Can Cooling Waters.

  title={Effects of Germicides on Microorganisms in Can Cooling Waters.},
  author={Keith A. Ito and Marcia L. Seeger},
  journal={Journal of food protection},
  volume={43 6},
Minimization of microbial spoilage in canned foods is accomplished by application of an appropriate thermal process and by controlling post-processing contamination by controlling the microbial population in container cooling water. The most widely used means of controlling microbial population in cooling water is with the application of germicidal solutions. The amount. kind and manner of application affect the effectiveness of germicidal solutions. This report discusses the various germicidal… CONTINUE READING

Topics from this paper.


Publications citing this paper.