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Shewanella algae causing bulging in canned foods


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#1 salimckm

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Posted 10 June 2017 - 02:00 PM

Hi Members,

 

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.

 

Best regards,

 

Mohammed Salim

 



#2 Charles.C

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Posted 10 June 2017 - 03:04 PM

Hi Members,

 

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.

 

Best regards,

 

Mohammed Salim

 

Hi Mohammed Salim,

 

Regret canning not my direct area and I have no knowledge regarding the significance of S/Ps. species referred , if any, but can make a few general process queries/comments -

 

Is the S/Ps species mentioned present in raw material ?

Is the cooling water from a metropolitan supply ?

Is the S/Ps.species in cooling water detected at input to the process area or where ?

 

Basically it seems likely that either yr thermal process is inadequate and/or you are getting post-sterilisation contamination (eg faulty seaming and/or contaminated cooling water/environment).

 

I would imagine that metropolitan water should be free of PS.species or if well-water in use, filtration + adequate chorination time should achieve a similar result.


Kind Regards,

 

Charles.C





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