• Dr. Indu

Abstract: The main objective of the present study was to analyze the perishability of canned food materials. Commercially available canned food materials; Sweet Corn, Chicken Sausages, Pineapple Slices were taken and crushed to make liquid paste/ puree. All the purees were put in the respective beakers. After these preparations, they were kept at 4°C and 37°C. Samples were taken after every 24 hours. The streaking was done on agar plates to see the extent of growth of microbes. It was observed that the plates kept at 4°C did not show growth of any microorganism even after two days, whereas plates kept at 37°C showed contamination or bacterial growth, although the extent of contamination was different in all the three i.e Sweet Corn, Chicken Sausages, Pineapple Slices. It was observed that maximum contamination was observed in Chicken Sausages and relatively less contamination in Sweet Corn and Pineapple Slices. This may be due to less preservatives present in Chicken Sausages, which on longer exposure to external atmosphere got contaminated.

Canned food, Shelf life, Contamination, Perishability

"Comparative study of shelf life of Canned food", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 3, page no.113-116, March-2019, Available :http://www.jetir.org/papers/JETIR1902C21.pdf

"Comparative study of shelf life of Canned food", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 3, page no. pp113-116, March-2019, Available at : http://www.jetir.org/papers/JETIR1902C21.pdf