Mutagen Formation during Commercial Processing of Foods

• Main Authors: Cheryl A. Krone, T Sophia M. J. Yeh, Wayne T. Iwaoka
• Other Authors: The Pennsylvania State University CiteSeerX Archives
• Format: Text
• Language: English
• Subjects: Browning; Pink salmon
• Online Access: http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.276.6814

Levels of bacterial mutagenicity 3-17 times above spontaneous are generated during commercial thermal processing (canning) of foods, particularly foods high in protein. The potential for other processing operations, including pasteurization, dehydration, and concentration, to produce substances acti...