Hostname: page-component-586b7cd67f-g8jcs Total loading time: 0 Render date: 2024-11-26T00:03:46.507Z Has data issue: false hasContentIssue false
  • English
  • Français

Some bacteriological aspects of dehydrated foods

Published online by Cambridge University Press:  15 May 2009

R. B. Haines  and
E. M. L. Elliot
R. B. Haines
Affiliation:
Department of Pathology, Cambridge
E. M. L. Elliot
Affiliation:
Department of Pathology, Cambridge
Rights & Permissions [Opens in a new window]

Extract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

1. Data on the maximum temperatures of growth of certain organisms, on the rate of toxin production by Cl. botulinum and the rate of multiplication of certain Salmonellas, is given, as a basis on which to define the time and temperature of dehydration in the preparation of dehydrated foods.

2. It is concluded that 50° C. is the minimum temperature below which dehydration should not be carried out. Where some heating below this temperature is unavoidable, the period of such heating should not exceed 4 hr.

3. Data on the microbial changes in dehydrated foods equilibrated at various humidities indicate that bacterial growth is not expected below about 15 % water content. Some experiments on the death of bacteria at water levels below this are discussed.

4. Details are given of the general bacteriological examination of the process of dehydration on a commercial scale for dried soup, dried minced beef, dried carrot, cabbage and potato.

This work was carried out under the joint auspices of the Food Investigation Board of the Department of Scientific and Industrial Research, and the Ministry of Food, and is published by permission. The authors are indebted to Professor H. R. Dean for the provision of facilities, and to him, Professor G. S. Wilson, Dr A. W. Downie, and various other members of the Emergency Public Health Laboratory Service for help and advice.

Type
Research Article
Information
Journal of Hygiene , Volume 43 , Issue 6 , September 1944 , pp. 370 - 381
Copyright
Copyright © Cambridge University Press 1944

References

REFERENCES

Barton-Wright, E. (1943). The estimation of rope spores in wheaten flour and other products. J. Soc. Chem. Ind., Lond., 62, 33–7.CrossRefGoogle Scholar
Bergey, D. (1939). A Manual of Determinative Bacteriology, 5th ed. Bailliere, Tindall and Cox.Google Scholar
Dozier, C. C. (1924 a). Optimum and limiting hydrogen ion concentrations for B. botulinus and quantitative estimation of its growth. J. Infect. Dis. 35, 105–33.CrossRefGoogle Scholar
Dozier, C. C. (1924 b). Inhibitive influence of sugars and salt on viability, growth and toxin production by B. botulinus. J. Infect. Dis. 35, 134–55.CrossRefGoogle Scholar
Gane, R. (1941). The water contents of dried foodstuffs as a function of humidity and temperature (in the Press).Google Scholar
Haines, R. B. (1937). Microbiology in the preservation of animal tissues. Food Invest. Spec. Rep. no. 45. London: H.M. Stationery Office.Google Scholar
Mallman, W. L., Ryff, J. F. & Matthews, E. (1942). Studies on the Salmonella group-methods of isolation and the pathogenicity of strains occurring in the intestines of chickens. J. Infect. Dis. 70, 253–62.CrossRefGoogle Scholar
Savage, W. G.et al. (1940). Discussion on Salmonella infections. Proc. Roy. Soc. Med. 33, 357–70.Google Scholar
Stuart, L. S., Hall, H. H. & Dicks, E. E. (1942). Storage changes in spray-dried whole egg powder. Egg Poult. Mag. 48, 629–33.Google Scholar
Wagner, E., Meyer, K. F. & Dozier, C. C. (1925). Studies on the metabolism of B. botulinus in various media. J. Bact. 10, 321–412.CrossRefGoogle Scholar