ISHS Acta Horticulturae 301: IV International Symposium on Processing Tomatoes
OCCURENCE OF BACILLUS COAGULANS IN CANNED TOMATO PRODUCTS |
| Author: | J.S. Goldoni |
| Keywords: | Tomato paste, tomato sauce, catchup, whole peeled tomato, flat sour |
| Abstract:
The present york was carried on with the purpose of verifying Bacillus coagulans occurrence in some canned tomato products such as: tomato paste, tomato sauce, catchup and whole peeled tomato, from different canneries. Counts for total microorganisms and bacteria of flat sour (Bacillus coagulans) were done during the research, and as a complementary analysis, pH determination product appearance, inner and outside container examinations were also done. The obtained results showed that tomato paste was the product which presented the highest counts for total microorganism population and for Bacillus coagulans. The other products presented, with a few exceptions, low counts being their values similar for all repetitions done, with the different tags studied. The obtained data for pH showed variations among different tags and repetitions; however, only tomato sauce showed significative statistical difference, at 5% level of probability. There was not any definite relation between the microbial counts and the pH values for most of the products originating from different canneries. Product appearance and container examination did not show any abnormality. Through these results it was possible to conclude that most of the analyzed products from different canneries, probabily will be flat sour spoiled at high temperature conditions of commercialization. | |
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