Canner

The destmction of microorganisms in foods follows the same kinetic relationship as for other materials. The process is strongly induenced by the nature of the food, size of the container, and temperature. Industry-wide standards have been estabUshed by the National Canners Association (24). 

Processes for Eow Add Foods, National Canners Association, Washington, D.C., latest edition. 

At least six specifications of standards for granulated sugar quaUty are appHcable ia the United States. These include Codex JUimentarius Food Chemicals Codex (ECC) (4), US. Pharmacopeia (USP) and National Formula (NE) (5), National Soft Drink Association (6), National Canners Association, and Mihtary Standard-900 for white sugar. These standards are intended to set limits on various components, including, but not necessarily limited to, polarization, invert or reducing sugar, ash, moisture, color, sulfur dioxide, arsenic, lead, and copper. 

Davenport, J. A. 1986. Hazards and protection of pressure storage of liquefied petroleum gases. Fifth International Symposium on Loss Prevention and Safety Promotion in the Process Industries, European Federation of Chemical Engineering, Canner, France. 

In addition to their concern regarding spray residues of the lead arsenate and organic types, canners whose fruits are sprayed with lime sulfur have reason for concern over the presence of sulfur in their canned products. The presence of elemental sulfur or simple compounds of reduced sulfur in canned foods, especially in those products having an acid character, is objectionable, not only because it may be the source of sulfide flavor and staining, but also because it may actively accelerate the formation of hydrogen by the corrosive action of the product on the container. 

Alexander, 0. R., and Braun, 0. G., Natl. Canners Assoc., Information Letter 1170, 89 (January... 

Bacteria not only attack teeth but can also make people extremely sick. Therefore, canned food must be specially prepared to prevent the growth of bacteria. This is usually done by boiling or steaming. People who can their own food at home, however, do not have the sophisticated machines that food-canning manufacturers have. Even so, there are other methods that home canners can use to preserve their own food and keep their families safe. For example, high heat can be used to kill the bacteria Clostridium botulinum, which causes one deadly form of food poisoning called botulism. Acidic conditions will also kill C. botulinum. Because the bacteria cannot survive at a pH below 4.5, very acidic foods such as tomatoes, pears, and peaches are safe for home canning. 

Chronic health complications that may develop from eating food that contains traces of harmful spray residues depend upon the amount present and the extent to which daily or recurrent ingestion of the contaminated food continues. Not all foods included in the daily diet carry spray residue. Based upon statistics obtained from The Western Canner and Packer and the U. S. Department of Agriculture (8, 4 approximate percentages of various foods eaten per person in the United States are given in Table II. 

Reports of occupational diseases sent to the California Department of Public Health reveal strikingly that it is one world so far as hazards to health among occupational groups are concerned. The same chemical may cause illness to the factory worker who manufactures it, to the truckers and stevedores who handle and transport it, to the farmer who uses the material, to the packers and canners of the food treated with it, and to the person who consumes the foods that may be contaminated with it. 

Reports by the National Canners Association showed negative results on both taste tests and analytical tests for residual chlorides. Asparagus treated and canned in a manner comparable to the celery also gave completely negative results. 

The home winegrower is probably wise to try first adding sugar to a dry wine for sweetening and pasteurizing the bottle with a pressure canner for stabilization. This is so because of lack of specialized winery equipment in the usual home winery and because of the great difficulty in achieving true sterility under even the best circumstances. 

Javitt JC, Tielsch JM, Canner JK, et al. National outcome of cataract extraction increased risk of retinal comphcations... 

The poisonous botulinus organism does not grow in canned vegetables if the pH is less than 4.5. Some investigators (Journal of Chemical Education, 22, 409, [1945]) have recommended that in home canning of non-acid foods, such as beans, without a pressure canner a quantity of hydrochloric acid be added. The amount of hydrochloric acid recommended is 25 ml of 0.5 N hydrochloric acid per pint jar. 

Canner, food Soaps and detergents, brine, syrup, fruit... 

Canner PL, Furberg CD, Terrin ML, McGovern ME (2005) Benefits of niacin by glycemic status in patients with healed myocardial infarction (from the Coronary Drug Project). Am J Cardiol 95 254-257... 

Mercer, W.A. Western Research Laboratory, National Canners Association, Berkeley, California (7, 129)... 

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