Lactic acid bacteria (LAB) associated with gaseous spoilage of modified – atmosphere – packaged, raw, tomato – marinated boiler meat striped were identified on the basis of a restriction fragment.

Lactic acid bacteria are the dominant spoilage organisms in vacuum or modifies atmosphere – packaged meat products. Spoilage is mainly caused by lactobacillus. The activities of these organisms at stationary phase produce the compounds associated with sensory spoilage.

The present study aims to control the food spoilage bacteria associated with food poisoning by LAB where it was isolated from kefir and identified as lactobacillus.


Cover page 

Title Page 





Table of Contents 


1.0 Introduction

1.1 Background of the Study 

1.2 Research Problem 

1.3 Objective of the Study 

1.4 Significance of the Study 

1.5 Scope of the Study

1.6 Limitation of the Study

1.7 Definition of Terms 


2.0 Literature Review

2.2 Causes of canned Food Spoilage 

2.3 Types of Canned Food Spoilage 

2.4 Factors Affecting Spoilage of Canned Food 

2.5 Prevention and Control of Spoilage 


3.0 Materials and Method

3.1 Materials

3.2 Method of Collection 

3.3 Preparation of Sample Collection 

3.3.1 Serial Dilution 

3.4 Culturing 

3.4.1 Preparation of Pure – Culture

3.5 Identification of Isolate 

3.5.1 Gram Staining 

3.5.2 Catalase Test 

3.5.3 Coagulase Test 

3.5.4 Weight Mounting 


4.0 Presentation and Analysis of Data

4.1 Presentation of Data

4.2 Analysis of Data


5.0 Summary, Conclusion and Recommendation 

5.1 Summary 

5.2 Summary 

5.3 Recommendation




Canning food has been a labor of love for generations of families. Today has become an opportunity to take control of the food you and your family consume.

The key to successful canning understands the acidity and spoilage factor of the food you wish to can, as well as the acceptable canning methods to process those foods. There are two types of food, categorized as low acid (vegetable, meat, poultry and seafood) and high acid (fruits and tomatoes). Both can be successfully canned by pressure canning.

However, pressure canning is the only method recommended safe for canning low-acid foods according to the United State Department of Agriculture.

Canning is not the only condition in the manufacture and preservation of foods in which anaerobic conditions can developed.

In the 1900s, refrigeration practices unproved and sausages no longer caused a major problem with solution. However, as the technology for canning became availably, botulism became a problem in canned foods. By 1926, most of the problems in the commercial canning industry had been solved. Since then, most of the outbreak food borne botulism is the United State have caused by improperly home-canned foods, mostly fish and vegetables, such as string beans, corn, beets, spinach, asparagus and chili peppers.

Some canned cured meat products are given relatively mild heat processes, inhibitory action of the curing agents, and in some cases refrigeration, being depended on to prevent spoilage by organisms in groups 2 and 3. It is usual for spores of aerobic bacilli to survive in some of these products.

Glass home canning jars, sometimes referred to as Mason Jars, are made of heat-tempered glass for durability and reuse. These are the only jars recommended for safe home canning. They are available in standard sizes and will withstand the heat of a pressure canner, time after time.

The two-piece home canning vacuum cap (lid and band) is the recommended closure for home canning. It consists of a flat metal lid with a rubber like seal on the underside and a threaded metal screw band that secures the lid during processing. The bands can be used repeatedly if they remain in good condition; however, new lids must be used each time.

There are four basic agents of food spoilage-enzymes, mold, yeast, and bacteria. Canning will interrupt the natural spoilage cycle so food can be preserved safely. Pressure canners should be thoroughly examined and tested at the country extension office or with the manufactures to ensure their proper operation.

Canned tomatoes are the most widely home-canned product in the United States. They also are one of the most commonly spoiled home-canned products. The canning processes recommended in this fact sheet are the result USDA research on safe home-canning procedures for tomatoes and tomatoes product. 

Spoilage Canned Food: The most common reasons for spoilage in home-canned tomato products are under processing and incomplete seeks.

Tomatoes that have not been processed long enough to destroy molds and heat-resistant bacteria may spoil during storage. One of the common spoilage organisms in canned food, bacillus coagulans, is very heat resistant and causes flat-sour spoilage. The jars lid may still be sealed and the product may appear normal, but the tomatoes will smell sour because of lactic acid produced by the growth of B. coagulans in the product. 

(Nabhan G.C. Weber 1979)


1. What causes my food to darken in the top of the jar?

(i) It because the liquid did not cover the food product.

(ii) The food did not process long enough to inactivate enzymes.

(iii) There was not enough air expelled through the manner of packing and processing.

(iv) Air could have been sealed in the jar because either the headspace was too large or the air bubbles were not removed.

2. My tomato juice has separated, what causes this?

(i) After I remove my fruits from the jar they start to darken, it is because your fruit was not processed long enough to inactivate the enzymes.

3. The liquid in the cans is cloudy, what does this mean?

(i) Food spoilage form under processing 

(ii) Minerals from the water that you used. 

(iii) Filters from table salt.

4. How do I recognize if my food has spoiled, signs of possible spoiled food

(i) Broken seals 

(ii) Seepage 

(iii) Mold

(iv) Yeast growth 

(v) Gassiness 

(vi) Fermentation

(vii) Cloudiness 

(viii) Slime 

(ix) Spurting liquid 

(x) Disagreeable odors

Your home canned foods that are showing signs of being spoiled need to he disposed of in a way that no person or animal will come into contact with the food.   


i. To identify microorganisms present in spoiled canned food (tomatoes) 

ii. To isolate microorganisms found in canned food


The follows are importance of the study’s 

(i) To know the proper cooking temperature times and pressure, along with well-maintained survival of clostrictium botulinum

(ii) To isolate the micro-organism that causes canned food spoilage.

(iii) To look for signs of spoilage and to immediately discard any canned foods that are suspected of being spoiled.


(i) Spoiled canned food was taken for analysis to observed microorganism present in the canned food (tomatoes).


Some of the limitations of this study are:

(i) It was limited since it was one semester work

(ii) It was very stressful to isolate and identify microbes associated with spoilage canned food (tomatoes).



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