WITH DR. SCOTT WHITESIDE AND DR. SNEH BANGAR, DEPARTMENT OF FOOD, NUTRITION, AND PACKAGING SCIENCES
Understanding of Retort Processing for Food Safety
Navy blue beans (Phaseolus vulgaris) are categorized as “low acid food” with a pH level exceeding 4.6. When sealed in an airtight container, such as a can, high pH and high moisture content encourage the growth of the spores of C. Botulinum, a common bacteria in canned goods. C. Botulinum poses an extreme threat due to the potent botulinum toxin, which, when ingested, causes Botulism, an illness in some cases known to be lethal. In order to guarantee commercial sterilization, they must undergo retort processing, a process which consists of exposing packaged beans to high heat (240 ℉ to 250 ℉ ) and pressure (15 Psi to 20 Psi) to ensure a 12-log reduction of the spores of C. Botulinum. Due to the extreme sensitivity of retort processing, the formula of navy blue beans with a heavy sauce can change the cooking time, presenting beans with different consistencies and flavors. This study will evaluate the impact of changes to the ingredients of navy blue beans in heavy sauce on retort processing by collecting data from thermocouples implanted within the bean packages in the retort processor. Conclusions from this study can have practical implications for food producers engaged in retort processing.
25
Made with FlippingBook - Online magazine maker