Actual task of food industry is the production of good-quality fruit canned puree from peaches, apri-cots and pear for baby nutrition. It is considered that if pH value of canned food from peaches, apricots and pears exceeds 3.8 the development and toxins forming of Clostridium botulinum is possible in them. Therefore they are allocated in separate group and should be pasteurized not as fruit canned food at the temperature below 100 ° C, but at the temperature over 100 °C. Such approach is bound to the fact, that in the previous works carried out in the 70-s of the XX century, the possibility of development of C. botulinum spores in canned food from apricots with рН lower than 4.0 has been shown. In the study the possibility of spore development and toxins forming of C. botulinum in fruit canned food from peaches, apricots and pears with pH from 3.8 to 4.5 including those with dairy additives is investigated. The lack of spore development and toxins forming C. botulinum in this group of products at pH lower than 4.5 have been experimentally shown. Thus, conducted re-searches allow to suggest the change approaches to division of fruit canned food into groups and, respec-tively, to the development of the modes of steriliza-tion (pasteurization) of canned food from apricots, peaches and pears. If earlier for these types of canned food with рН higher than 3.8 the sterilization was to provide the death of spores of C. botulinum, then obtained experimental data allow to recommend less heat-resistant spores of mold fungi of Aspergillus fischeri or Byssochlamys nivea as test microorgan-isms when developing the sterilization (pasteuriza-tion). The decrease in temperature conditions of thermal treatment of this canned food will lead to the improvement of organoleptic indicators of preserved products and the reduction of costs of their produc-tion.
Clostridium botulinum, botulinum tox-in, canned apricots, peaches and pears, heat re-sistance of bacterial spores, canned foods division into groups
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