Any one is here from can food industry. what is the significance of shewanella algae ( Pseudomonas putrefaciens or Shewanella ). We are canned food industry and facing bulged cans issue in (say like 0.5 %). We have taken many corrective actions and corrections in our line ( for eg: seaming, temperature filling and thermal process etc) But still not came to route cause as bulging issue is continuing. And also we have conducted all the micro analysis for bacillus , c. botulinum , and all food pathogens etc. Interestingly, we found the shewanella algae ( Pseudomonas putrefaciens or Shewanella )in our cooling water line sample as well as the in the bulged cans. I please want your opinion on below points.
1) Is there any chance this organism can enter into cans while cooling just after cooking? Note: our cooling water is chlorinated to control the micro organism. But I got to know this suspected organisms are s a gram-negative, rod-shaped, motile bacillus with a single polar flagellum. S. algae is found in warm Marine environments throughout the world, and is isolated from seawater with 15-20ppt salinity.
2) is this bacteria is widely known as food spoilage bacteria that can bulge in canned food.
Appreciate to send your comment.