รายละเอียดเอกสาร

When spoilage occurs in a closed container of canned food, it may manifest by obvious gas production; swelling of the container's lid; changes in a product's consistency, odor, or pH; and/or an increase in the number of microorganisms observed in the microscopic examination of the food. However, changes in a container or product are not always apparent. Therefore, further testing may be necessary to confirm the commercial sterility of the product. The commercial sterility test is not designed for a detailed diagnosis of spoilage; therefore, when any of the aforementioned spoilage criteria exist, an analyst should go directly to the chapter "Canned Foods-Tests for Cause of Spoilage" for procedures to determine the exact cause of spoilage...