Determination of commercial sterility and the presence of viable micro-organisms in canned food
Food Directorate – Health Products and Food Branch – Government of Canada – Ottawa, Canada. HPB Method. MFHPB-01 March 2001.
1. Application.
2. Principle.
3: Definition of terms.
4. Collection of samples.
5. Materials and special equipments.
6. Safety precautions.
7. Procedure.
8. Quality Control Procedures.
9. References.
10. Preparation of media.
Diagram 1. Microbiological analysis of the contents of canned foods that are low acid using liquid aerobic / anaerobic Media.
Diagram 2. Microbiological analysis of the contents of canned foods that are acidic or have been acidified using aerobic / anaerobic Media.
Diagram 3. Microbiological analysis of the contents of canned foods using the Direct Plate Method.
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