Abstract
ABSTRACTUSDA methods for home canning, adjusted for altitude, served as the control for evaluation of survival of Clostridium sporogenes (PA 3679) introduced into green bean and Bacillus coagulans into tomato packs. Variables included alterations in pounds of pressure and length of process time both greater and less than the control. Most Probable Number Technique was utilized to quantitate growth of organisms before and immediately following heat process. Growth occurred in the majority of samples processed. Neither control nor variable methods used were adequate for destruction of microorganisms in inoculated packs. USDA recommendations for canning green beans and tomatoes need to be reevaluated.
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