Agricultural Product Standards Act, 1990 (Act No. 119 of 1990)

Regulations

Grading, Packing and Marking of Canned and Pickled Vegetables intended for sale in the Republic of South Africa

Part V :  Sampling and Inspection

20. Determination of microbiological spoilage
Purchase cart Previous page Return to chapter overview Next page

 

Microbiological spoilage of canned and pickled vegetables shall be determined in the following manner:

(a) Store a representative sample of the canned or pickled vegetables for at least ten days at 370C:  Provided that cold packed pickled vegetables shall not be subject to this requirement.
(b) Determine the percentage of spoilage by calculating the number of containers that blow or leak as a percentage of the batch.
(c) The containers in any batch that blow or leak during the period of ten days of storage may be removed from the batch concerned if the rest of the batch is stored for a further period of ten days at warehouse temperature for the determination of the percentage of spoilage.