Why is it necessary to rapidly cool cans of canned vegetables in the cooling stage of autoclaves?

Rapid cooling of canned vegetables in the autoclave cooling stage is necessary to avoid activation of sporulated thermophiles, including Bacillus coagulans. These microorganisms are responsible for flat souring, a process that ferments food by acidifying it. Although this thermophilic deterioration does not represent a risk to public health, it does render the canned product unfit for consumption, affecting its quality and flavor. Insufficient cooling that keeps the cannery at 50 °C (115 °F) for a period of time can activate these thermophiles. Therefore, rapid cooling is essential to maintain the quality of canned preserves.

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