University of Georgia / Ft. Valley State University / University of Georgia Cooperative Extension / /
IndustryTerm
food residue / food spoilage / suspect food / metal canning lids / food particles / researched processing times / Wear rubber / food quality / made solution / hot food / higher quality product / bleach solution / turned off gas burner / food jars / narrow metal screw band metal lid / canned food / rubber / metal ring band / water processing times / individual food processing directions / food / flat metal lids / /
Organization
University of Georgia / U.S. Department of Agriculture / University of Georgia Cooperative Extension and the Colleges of Agricultural and Environmental Sciences / Ft. Valley State University / /
Organisms that cause food spoilage–molds, yeasts and bacteria–are present everywhere in the air, soil and water. Enzymes that may cause undesirable changes in flavor, color and texture are present in raw vegetables.