Gas Formation and Swelling

Gas can appear as bubbles within the mass, casing expansion, package swelling or foaming exudate. Entrapped process air can resemble microbial gas.

Gas-producing organisms, excessive fermentable sugar, contamination, slow acidification and post-process growth are possible mechanisms.

In sealed products, continued fermentation or spoilage can increase headspace pressure. Package leaks can also alter atmosphere without obvious swelling.

Review timing, pH, temperature, package gas, culture and microbiology where appropriate. Distribution across units helps distinguish trapped air from active growth.

Swelling is not corrected by venting the package. Hold the lot and evaluate the failed process and potential hazards.

Control culture, sugar, fermentation, hygiene, cooling and package integrity. Verify that the product is stable before distribution.