Low Acid foods may spoil during storage above 43oC because of growth of extremely heat-resistant sporeforming Thermophilic microorganisms. Most of these bacteria grow at 55oC.”Thermophilic Anaerobe” (TA) spoilage is characterized by swelling and even bursting of the container. Sulfide Spoilage is characterized by a flat container in which the contents are darkened and have the odor of rotten eggs. Both conditions are caused by various species of Thermophilic anaerobic Sporeformers.
50g minimum sample is recommended. Environmental surface samples can also be analyzed.
EMSL Test Code: F119Sample retention time – 30 days, unless highly perishable