EXPERIMENT STATION BULLETINS. 669 



CONCLUSIONS. 



The spoilage iii cold packed canned peas is largely due to the pres- 

 ence of resistant spore-forming organisms which are not killed by the 

 temperature attained in the prescribed method for processing. There- 

 fore, before canning peas or other vegetables, tlie product should be very 

 carefully waslied to remove all soil or dust and thus remove the greater 

 ])ercentage of organisms. 



The time for processing of vegetables should be lengthened so that the 

 center of the can nmy be at a high temperature sufficiently long to kill 

 tlie more resistant organisms. 



The processing of all cold packed canned vegetables should be carried 

 out by the steam pressure method to insure the greatest probability of 

 success. 



The results obtained in the chemical analysis of spoiled peas suggest 

 that the determination of creatinin and ammonia, especially the former, 

 may serve to detect bacterial decomposition in this canned food product. 



BIBLIOGRAPHY. 



(1) P.aker, H. A. 



1918. The Canning Industry — Some Accomplishments and 



Opportunities Along Technical Lines. 

 Jour. Ind. and Eng. Chem. Vol. 10, No. 1, p. G7. 



(2) Bigelow, W. D. 



1916. The Inspection of Canned Foods. Jour. Ind. and Eng. 

 Chem. Vol. 8, p. 1005. 



(3) Billings, F. H. 



1916. Bacteriological Examination of Canned Goods. 

 Kansas State Board of Health. Bui, No. 4. 



(4) Bitting, A. W. and Bitting, K. G. 



1917. Bacteriological Examination of Canned Foods. Be- 



search Lab. Natl. Canner's Assoc, Washington, D. 

 C, Bui. No. 14. 



(5) Bitting, A. W. 



191.5. Methods Followed in Commercial Canning of Foods. 

 U. S. Dept. of Agr. Bui. No. 196. 



(6) Bovie, W. T. and Bronfenbrenner, J. 



1919. Studies on Canning. xVn Apparatus for Measuring 



the Kate of Heat Penetration. 

 Jour. Ind. and Eng. Chem. Vol. 11, pp. 568-570. 



(7) Bruett, Eva M. 



1919. Utility of Blanching in Food Canning. Effect of Cold 

 Shock upon Bacterial Death Bates. 

 Jour. Ind. and Eng. Chem. Vol. 1], pp. 37-39. 



(8) Burke, Georgia Spoon er. 



1919. The Etfect of Heat on tlie Spores of B. Botulinus. 

 Jour, Am. Med. Asso., Vol. 72, p. 88. 



