Occurrence of Alicyclobacillus in the fruit processing environment — A review

Steyn, Catharina E.; Cameron, Michelle; Witthuhn, R. Corli

doi:10.1016/j.ijfoodmicro.2011.03.004

Cited by 116 publications

(86 citation statements)

References 77 publications

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“…This is very detrimental for producers because it often brings about product recall from the market, with consequent economic and image damages for the company (Gobbi et al, 2010). As A. acidoterrestris is the species primarily responsible for spoilage incidents, it has become a focus of great attention and concern in the juice industry (Steyn et al, 2011;Wang et al, 2014). Therefore, a successful intervention is needed to prevent A. acidoterrestris spoilage in fruit juices and beverages.…”

Section: Introductionmentioning

confidence: 99%

Effects of preservatives on Alicyclobacillus acidoterrestris growth and guaiacol production

Cai

Yuan

Wang

et al. 2015

International Journal of Food Microbiology

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Section: Introductionmentioning

confidence: 99%

Effects of preservatives on Alicyclobacillus acidoterrestris growth and guaiacol production

Cai

Yuan

Wang

et al. 2015

International Journal of Food Microbiology

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“…Because of its spoilage potential, several reports are found on the incidence of Alicyclobacillus in fruit and vegetable beverages (Siegmund and P€ ollinger-Zierler, 2006;Durak et al, 2010;Steyn et al, 2011;Walls and Chuyate, 2000;Groenewald et al, 2009;McKnight et al, 2010;Danyluk et al, 2011;Oteiza et al, 2011). Also, as a major target for fruit juice pasteurization (Tribst et al, 2009), numerous studies are found that report thermal inactivation parameters of Alicyclobacillus, i.e., the D value (time at a determined temperature required to cause one-log cycle decrease in the population of a target bacterium) and the z value (temperature increase required to result in one-log cycle decrease of Dvalue) (Splittstoesser et al, 1994;Komitopoulou et al, 1999;Bahçeci and Acar, 2007;Walls, 1997;Silva et al, 1999;Maldonado et al, 2008;de Carvalho et al, 2008;L opez et al, 2011;Alberice et al, 2012, Peña et al, 2009McKnight et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Modeling the effects of temperature and pH on the resistance of Alicyclobacillus acidoterrestris in conventional heat-treated fruit beverages through a meta-analysis approach

et al. 2015

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In this work, all publicly-accessible published findings on Alicyclobacillus acidoterrestris heat resistance in fruit beverages as affected by temperature and pH were compiled. Then, study characteristics (protocols, fruit and variety, °Brix, pH, temperature, heating medium, culture medium, inactivation method, strains, etc.) were extracted from the primary studies, and some of them incorporated to a meta-analysis mixed-effects linear model based on the basic Bigelow equation describing the heat resistance parameters of this bacterium. The model estimated mean D* values (time needed for one log reduction at a temperature of 95 °C and a pH of 3.5) of Alicyclobacillus in beverages of different fruits, two different concentration types, with and without bacteriocins, and with and without clarification. The zT (temperature change needed to cause one log reduction in D-values) estimated by the meta-analysis model were compared to those ('observed' zT values) reported in the primary studies, and in all cases they were within the confidence intervals of the model. The model was capable of predicting the heat resistance parameters of Alicyclobacillus in fruit beverages beyond the types available in the meta-analytical data. It is expected that the compilation of the thermal resistance of Alicyclobacillus in fruit beverages, carried out in this study, will be of utility to food quality managers in the determination or validation of the lethality of their current heat treatment processes.

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“…Several emerging spoilage microorganisms are of great concern in fruit juice industries; for example, Alicyclobacillus acidoterrestris has been isolated from several fruit drinks and fruit products with infection rate that ranged from 14.7% -18.3%. Propionibacterium cyclohexanicum and those imperfect fungi having heat resistantproperties as found in Talaromyces trachyspermus, Neosartorya fischeri, Byssochlamys nivae and Byssochlamys fulva have also been implicated in fruit juices spoilage (Walker and Phillips, 2007;Steyn et al, 2011). For prevention of these microorganisms in fruit juices, thermal treatment is the effective method for microbial inactivation but it may produce unwanted characteristics on foods like nutrient loss or also freshness reduction like flavor (Kuldiloke at el., 2008; Carbo et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Preservative Effects of Gmelina arborea Fruits and Nauclea latifolia Stem Bark Extracts on Fruit Juice in Comparison with a Known Chemical Preservative

Akharaiyi

Ugberase

2017

Acta Universitatis Cibiniensis. Series E: Food Technology

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Fruit juices are liable to spoilage as a result of fermentation by microorganisms. This study is intended to provide information on preservative of fruit juices with plant extracts. The preservative effects of Gmelina arborea fruit and Nauclea latifolia stem bark extracts in apple and pineapple juices were assessed in comparison to chemical preservative (sodium benzoate) as a positive control and refrigeration at 4 o C as a negative control measures. Decrease in microbial load during storage was observed in the prepared juice samples. G. arborea fruit extract in microbial inhibition was more potent followed by sodium benzoate and N. latifolia stem bark extract. G. arborea preserved juices were of better choice in sensory evaluation for acceptability than N. latifolia and sodium benzoate preserved juices. Phytochemical screened from the extracts are saponins, tannins, flavonoids, alkaloids and steroids. The titratable acidity of the prepared juices evaluated G. arborea of lower titratable acidity value than N. latifolia. The results has provided a partial support for the use of G. arborea fruits and N. latifolia stem bark extracts for preservation of fruit juices. The use of N. latifolia and G. arborea as preservative agents have not been documented and could be potential sources of natural preservative agents for future use in preservation of alcoholic and non alcoholic beverages.

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Occurrence of Alicyclobacillus in the fruit processing environment — A review

Cited by 116 publications

References 77 publications

Effects of preservatives on Alicyclobacillus acidoterrestris growth and guaiacol production

Effects of preservatives on Alicyclobacillus acidoterrestris growth and guaiacol production

Modeling the effects of temperature and pH on the resistance of Alicyclobacillus acidoterrestris in conventional heat-treated fruit beverages through a meta-analysis approach

Preservative Effects of Gmelina arborea Fruits and Nauclea latifolia Stem Bark Extracts on Fruit Juice in Comparison with a Known Chemical Preservative

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