Spoilage of Canned Foods in Microbiology Aspect

Canned foods are the foods that are stored in cans adding preservative for the future consumption. They can be spoiled due to three reasons.

1. Under processing
2. Survival of thermophilic bacteria
3. Leaker spoilage

Under processing - During the processing period mainly spore formers or facultative anaerobes can spoil the foods inside can. If the canned food medium is slight acidic ( low acidic ) then usually mesophyllic spore formers make off odours, CO2 and H2 which causes the can to swell and burst. Eg: Clostridium sporogenes ,  If the medium containing the food are high in acidicity then microbes such as Bacillus coagulans do not form any gas but increase the acidic nature of the food. Hence this type of acidicity do not swell the can.

Survival of thermophilic bacteria - Thermophilic bacteria can produce lactic acid which may sour the food leading to spoilage. Since they mainly inhabit in elevated temperatures the cans should be rapidly cooled after processing. Eg: Bacillus steareothermophilus

Leaker spoilage - When hot cans are instantly cooled down, it develops water molecules inside the can which will lead to spoil the food.

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