![]() ![]() Intact cans that contain only mesophilic, Gram-positive, sporeforming rods should be considered underprocessed, unless proved otherwise. Naturally, if Clostridium botulinum (spores, toxin, or both) is found, the hazard is obvious. However, before a decision can be made regarding the potential health hazard of a low-acid canned food, certain basic information is necessary. Underprocessed and leaking cans are of major concern and both pose potential health hazards. When the can contains a spoiled product and no viable microorganisms, spoilage may have occurred before processing or the microorganisms causing the spoilage may have died during storage. Underprocessing may be caused by undercooking retort operations that are faulty because of inaccurate or improperly functioning thermometers, gauges, or controls excessive contamination of the product for which normally adequate processes are insufficient changes in formulation or handling of the product that result in a more viscous product or tighter packing in the container, with consequent lengthening of the heat penetration time or, sometimes, accidental bypassing of the retort operation altogether. A viable mixed microflora of bacterial rods and cocci is indicative of leakage, which may usually be confirmed by can examination. Contaminated cooling water sometimes leaks to the interior through pinholes or poor seams and introduces bacteria that cause spoilage. Leakage occurs from can defects, punctures, or rough handling. Spoilage is usually caused by growth of microorganisms following leakage or underprocessing. Some microorganisms that grow in canned foods, however, do not produce gas and therefore cause no abnormal appearance of the can nevertheless, they cause spoilage of the product. High summer temperatures and high altitudes may also increase the degree of swelling. Microbial spoilage and hydrogen, produced by the interaction of acids in the food product with the metals of the can, are the principal causes of swelling. Overfilling, buckling, denting, or closing while cool may also be responsible. However, spoilage is not the only cause of abnormal cans. During spoilage, cans may progress from normal to flipper, to springer, to soft swell, to hard swell. Swollen cans often indicate a spoiled product. The incidence of spoilage in canned foods is low, but when it occurs it must be investigated properly. Lancetteįor additional information, contact Steven Simpson See: Mystery Snail Egg Development Photo Gallery Page.Bacteriological Analytical Manual (BAM) Main PageĪuthors: Warren L. It takes anywhere from 10 days to 4 weeks for an egg clutch to hatch based on temperature and other conditions. You cane see the color changes in the Mystery Snail Egg Development page link below. About 3 days before hatching, a fertile clutch will start to change color to look moldy prior to hatch. It would still be necessary to wait a week to 10 days to be able to tell this as egg development is unclear until that much time has passed. The one on the right is very fertile and it will likely hatch In the next day or two. You can see in the photo above that the left clutch has stained the paper towel pink underneath it. If the clutches are sitting on a damp paper towel, do you see a red/pink stain under one? Only infertile clutches will stain the paper towel. Infertile or bad clutches have a distinctive smell while healthy/fertile clutches do not. See how the egg cells are small and not very bubble like? Two other tips on detection: 1) smell a clutch that you suspect is bad if it’s been at least two weeks. The one on the left is “bad” or mostly if not completely infertile. These two clutches were laid within 2 days of each other. People often ask if their egg clutches are fertile so here is an example of an infertile clutch (left) next to a fertile clutch (right). ![]()
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