Question:
When non sporing organisms are responsible for spoilage in sterilized products the defective can is called
When non sporing organisms are responsible for spoilage in sterilized products the defective can is called
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To diagnose canned milk spoilage:
- Sporeformers found \(\rightarrow\) Under-processing (insufficient heating).
- Non-sporeformers found \(\rightarrow\) Leaker spoilage (contaminated cooling water drawn through seam micro-leaks).
- Sporeformers found \(\rightarrow\) Under-processing (insufficient heating).
- Non-sporeformers found \(\rightarrow\) Leaker spoilage (contaminated cooling water drawn through seam micro-leaks).
Updated On: Jul 23, 2026
- Leaker
- Bulger
- Bloater
- Lumpy
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The Correct Option is A
Solution and Explanation
Step 1: Understanding the Concept:
Canned dairy products undergo commercial sterilization designed to destroy all vegetative cells and heat-resistant bacterial spores.
If spoilage occurs during subsequent storage, identifying the causative organism helps determine the root cause of the failure.
Step 2: Detailed Explanation:
Let us analyze why the presence of non-sporeforming organisms indicates container leakage:
- Heat sterilization easily destroys all vegetative cells and non-sporeforming organisms (such as coliforms, yeasts, molds, and non-thermoduric micrococci).
- If these non-sporeforming organisms are found growing in the spoiled can, they could not have survived the sterilization process.
- Therefore, they must have entered the can after processing.
- This occurs when micro-leaks are present in the double seams or seal of the can.
- During the cooling phase, the hot can is sprayed with water, which creates a vacuum inside the can as it cools.
- If there is a micro-leak, this vacuum draws contaminated cooling water into the can.
- The introduced non-sporeforming bacteria then multiply in the milk, causing rapid spoilage.
- This form of contamination is known as "leaker spoilage," and the compromised container is called a leaker.
- In contrast, if spoilage is caused by highly heat-resistant spores, it represents under-processing rather than container leakage.
Step 3: Final Answer:
When non-sporeforming organisms cause spoilage in sterilized canned milk, the compromised container is called a leaker.
Canned dairy products undergo commercial sterilization designed to destroy all vegetative cells and heat-resistant bacterial spores.
If spoilage occurs during subsequent storage, identifying the causative organism helps determine the root cause of the failure.
Step 2: Detailed Explanation:
Let us analyze why the presence of non-sporeforming organisms indicates container leakage:
- Heat sterilization easily destroys all vegetative cells and non-sporeforming organisms (such as coliforms, yeasts, molds, and non-thermoduric micrococci).
- If these non-sporeforming organisms are found growing in the spoiled can, they could not have survived the sterilization process.
- Therefore, they must have entered the can after processing.
- This occurs when micro-leaks are present in the double seams or seal of the can.
- During the cooling phase, the hot can is sprayed with water, which creates a vacuum inside the can as it cools.
- If there is a micro-leak, this vacuum draws contaminated cooling water into the can.
- The introduced non-sporeforming bacteria then multiply in the milk, causing rapid spoilage.
- This form of contamination is known as "leaker spoilage," and the compromised container is called a leaker.
- In contrast, if spoilage is caused by highly heat-resistant spores, it represents under-processing rather than container leakage.
Step 3: Final Answer:
When non-sporeforming organisms cause spoilage in sterilized canned milk, the compromised container is called a leaker.
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