National Canners’ Association

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. 

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. 

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

For the canning of certain types of nonacid fruits and vegetables the canning medium must be low in acid-forming thermophilic bacteria. Specifications issued by the National Canners Association (2) are easily met by the competent producers of either medium. 

As soon as one can of food has been packed, a statistic has been created. At least one third of the questions received at one library associated with the canning industry deal with statistics in one form or another The quantity of No. 2 cans of cream style corn packed in 1951, the size of the cherry crop in Michigan, the per capita consumption of frozen broccoli are typical queries. The variations of these questions can be endless, bringing in factors of price or numbers of employees, etc. The most comprehensive sources of statistical information are the statistical review and yearbook number of the Western Canner and Packer Canned Food Pack Statistics, published by the National Canner s Association the convention number of Quick Frozen Foods the yearbook number of Pacific Fisherman and Canning Trade Almanac, published by Canning Trade. 

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