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acid added additional anaerobes analysis Association average bacterial base stock blanching botulinum bread canners changes chemical collected concentration containing cooled counts cups Date determined effect factors Figure filler fluoride Food four fruit gram of product growth Hand harvested heat heat treatment hydrogen peroxide inches incubation indicated initial injected inoculated inoculum juice LABORATORY lower machine method Michigan minutes moisture myosin nut bread obtained occurred operation organisms oxygen demand pack percent placed possible present problem procedure Public reading Recorder removed reported RESEARCH resistant samples seconds showed shrimp significant solids spoilage spores per gram spray sterile storage strains subcultured sugar surviving spores swell Table temperature texture tissue tomato sauce tomatoes toxin tubes types vacuum wash WASHINGTON water activity