Canned meat and fish spoilage — principal sporeformers: Which groups are most commonly involved?

Introduction / Context:
Canned meat and fish are low-acid, protein-rich foods vulnerable to sporeformers if the thermal process is insufficient or if post-process contamination occurs. Recognizing the two principal sporeforming genera is essential for selecting target organisms in process design.

Given Data / Assumptions:

• Matrix: low-acid, high-protein canned animal products.
• Likely spoilers: aerobic/facultative Bacillus and anaerobic Clostridium.
• Defects: flat sour, gas production, proteolysis, putrefaction.

Concept / Approach:
Bacillus species contribute to flat sour (acid, no gas) and other quality failures, especially with warm storage. Clostridium species drive anaerobic gas formation and putrefactive odors, sometimes leading to can swelling. Both genera produce heat-resistant spores that demand adequate lethality in retorting.

Step-by-Step Solution:
Map product type to sporeformer ecology.Acknowledge roles of both Bacillus and Clostridium.Select the combined option.

Verification / Alternative check:
Regulatory and industry thermal process guidance routinely references both groups as design targets in low-acid canned foods.

Why Other Options Are Wrong:

• Saccharomyces / Lactobacillus only: Yeasts and lactic acid bacteria are less typical in properly retorted, anaerobic cans.

Common Pitfalls:
Assuming a single genus explains all failures; mixed contamination is common in plant environments.

Final Answer:
Both (a) and (b).