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    An Industry Perspective:: Alicyclobacillus, The Hedgehog, and The Fox

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    MADHAVI BARIYA
    The document summarizes information about Alicyclobacillus, a genus of bacteria that can cause spoilage in fruit juices and other acidic beverages. It discusses the characteristics of Alicyclobacillus species, provides data on their heat resistance in different matrices, and outlines intervention strategies processors use including good agricultural practices, manufacturing processes, product formulation, thermal processing, and monitoring effectiveness. The main points are that Alicyclobacillus can grow in acidic conditions, it is heat resistant, and processors rely on multiple hurdles including thermal processing to control it.

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    An Industry Perspective:: Alicyclobacillus, The Hedgehog, and The Fox

    Uploaded by

    MADHAVI BARIYA
    40 views25 pages
    The document summarizes information about Alicyclobacillus, a genus of bacteria that can cause spoilage in fruit juices and other acidic beverages. It discusses the characteristics of Alicyclobacillus species, provides data on their heat resistance in different matrices, and outlines intervention strategies processors use including good agricultural practices, manufacturing processes, product formulation, thermal processing, and monitoring effectiveness. The main points are that Alicyclobacillus can grow in acidic conditions, it is heat resistant, and processors rely on multiple hurdles including thermal processing to control it.

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    Alicyclobacillus

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    0830 Leighton

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    The document summarizes information about Alicyclobacillus, a genus of bacteria that can cause spoilage in fruit juices and other acidic beverages. It discusses the characteristics of Alicyclobacillus species, provides data on their heat resistance in different matrices, and outlines intervention strategies processors use including good agricultural practices, manufacturing processes, product formulation, thermal processing, and monitoring effectiveness. The main points are that Alicyclobacillus can grow in acidic conditions, it is heat resistant, and processors rely on multiple hurdles including thermal processing to control it.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    40 views25 pages

    An Industry Perspective:: Alicyclobacillus, The Hedgehog, and The Fox

    Uploaded by

    MADHAVI BARIYA
    The document summarizes information about Alicyclobacillus, a genus of bacteria that can cause spoilage in fruit juices and other acidic beverages. It discusses the characteristics of Alicyclobacillus species, provides data on their heat resistance in different matrices, and outlines intervention strategies processors use including good agricultural practices, manufacturing processes, product formulation, thermal processing, and monitoring effectiveness. The main points are that Alicyclobacillus can grow in acidic conditions, it is heat resistant, and processors rely on multiple hurdles including thermal processing to control it.

    Copyright:

    © All Rights Reserved
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    of 25

    An Industry Perspective:

    Alicyclobacillus, the Hedgehog, and the Fox

    International Citrus and Beverage Conference 2010


    Sean Leighton
    The Coca-Cola Company
    The fox knows many things, but the
    hedgehog knows one big thing.

    Archilochus (7th-century b.c.e.)


    Alicyclobacillus sp. (“TAB”, “ATB”, etc.)

    • Gram-positive, rod-shaped, spore-forming


    bacteria (destain easily)
    • “Thermoacidophilic” characteristics
    • Growth occurs under aerobic and facultative
    conditions at 45⁰C (35-65⁰C) and pH 3.0 (2.0-6.0)
    • No spore production under anaerobic conditions
    • Specific growth conditions are species and strain
    specific
    • Non-pathogenic
    Tales from the TAB
    Tales from the TAB – Part 1
    Tales from the TAB – Part 2
    Tales from the TAB – Part 3
    Tales from the TAB – Part 3, cont.

    Species Source pH Range (°C) Guiacol?


    A. acidocaldarius Acid 2.0-6.0 45-70 No

    A. acidiphilus Acidic beverages 2.5-5.5 20-55 No

    A.acidoterrestris Apple juice 2.5-5.5 20-55 Yes, some strains

    A.cycloheptanicus Soil 2.5-5.5 42-53 No

    A.herbarius Herbal Tea 3.5-6.0 35-65 No

    A.pomorum Fruit Juice 3.0-6.0 30-60 No

    A.sendaiensis Soil 2.5-6.5 40-65 No

    A.vulcanalis Geothermal pool 2.0-6.0 35-65 No


    Tales from the TAB – Part 4
    Strain D (minutes) Z (⁰C) Matrix
    A.acidoterrestris D85°C 56; D90°C 23; D95°C 7.7 Apple Juice
    2.8
    A.acidoterrestris D85°C 57; D90°C 16; 7.2 Grape Juice
    D95°C2.4
    A.acidoterrestris D88°C 11; D91°C 3.8; D95°C 7.2 Juice
    1.0

    A.acidoterrestris D95°C 2.2-3.3 6.4-7.5 Orange Juice Drink


    A.acidoterrestris D91°C 31.3; D97°C 7.9 10.0 Malic Acid (0.45), pH
    3.1
    A.acidoterrestris D88°C 81.2; D100°C 0.8 5.9 MA pH 3.4
    A.acidoterrestris D91°C 54.3; D97°C 8.8 7.7 MA pH 3.7
    A.acidoterrestris D91°C 46.1; D97°C 8.2 8.5 Citric Acid pH 3.1
    A.acidoterrestris D91°C 57.9; D97°C 10.8 8.2 Citric Acid pH 3.7
    A.acidoterrestris D91°C 49.1; D97°C 8.4 7.9 Tartaric Acid pH 3.1

    Pontius, A. J., J. E. Rushing, and P. M. Foegeding. 1998. Heat resistance of Alicyclobacillus acidoterrestris spores as
    affected by various pH values and organic acids. J. Food Protection 61:41-46.
    Intervention Strategy(s)
    Intervention strategies
    Processors of 100% juices often choose to rely
    on thermal treatments as the only hurdle for
    the production of a high quality finished
    product
    Intervention strategies
    Processors of 100% juices often choose to rely
    on the thermal process as the only hurdle for
    the production of a high quality finished
    product
    Intervention strategies
    1. Good Agricultural Practices. Organisms do
    not spontaneously generate in the orange
    juice.
    Intervention strategies
    1. Good Agricultural Practices. The organism
    does not spontaneously generate in the
    orange juice.
    2. Good manufacturing processes – crush/juice
    facilities. Environmental samples (n=431, 5
    packaging plants) have revealed TAB in the
    drains only; recycled condensate water.
    Intervention strategies
    1. Good Agricultural Practices. The organism
    does not spontaneously generate in the
    orange juice.
    2. Good manufacturing processes – crush/juice
    facilities. Environmental samples (n=431, 5
    packaging plants) have revealed TAB in the
    drains only; recycled condensate water.
    3. Product formulation. “Preservatives”, pH,
    package, storage temperature (frozen?).
    Intervention strategies
    1. Good Agricultural Practices. The organism does
    not spontaneously generate in the orange juice.
    2. Good manufacturing processes – crush/juice
    facilities. Environmental samples (n=431, 5
    packaging plants) have revealed TAB in the
    drains only; recycled condensate water.
    3. Product formulation. “Preservatives”, pH,
    package, storage temperature (frozen?).
    4. Thermal Process. Even a 0.1 log reduction,
    reduces.
    Tales from the TAB – Part 4, revisited
    Strain D (minutes) Z (⁰C) Matrix
    A.acidoterrestris D85°C 56; D90°C 23; D95°C 7.7 Apple Juice
    2.8
    A.acidoterrestris D85°C 57; D90°C 16; 7.2 Grape Juice
    D95°C2.4
    A.acidoterrestris D88°C 11; D91°C 3.8; D95°C 7.2 Juice
    1.0

    A.acidoterrestris D95°C 2.2-3.3 6.4-7.5 Orange Juice Drink


    A.acidoterrestris D91°C 31.3; D97°C 7.9 10.0 Malic Acid (0.45), pH
    3.1
    A.acidoterrestris D88°C 81.2; D100°C 0.8 5.9 MA pH 3.4
    A.acidoterrestris D91°C 54.3; D97°C 8.8 7.7 MA pH 3.7
    A.acidoterrestris D91°C 46.1; D97°C 8.2 8.5 Citric Acid pH 3.1
    A.acidoterrestris D91°C 57.9; D97°C 10.8 8.2 Citric Acid pH 3.7
    A.acidoterrestris D91°C 49.1; D97°C 8.4 7.9 Tartaric Acid pH 3.1

    Pontius, A. J., J. E. Rushing, and P. M. Foegeding. 1998. Heat resistance of Alicyclobacillus acidoterrestris spores as
    affected by various pH values and organic acids. J. Food Protection 61:41-46.
    106

    105

    104

    103

    102

    101

    100

    10-1

    10-2

    10-3

    10-4

    10-5

    10-6 Classified - Internal use


    D-Value
    104

    Process =203⁰F

    103
    D-value: Minutes to
    1 log reduce the microbial
    reduction population by 1-log

    102

    D203F = 2.8 minutes

    101

    100 Classified - Internal use


    Minutes
    D-Value
    104

    Process =95⁰C

    103
    z-value: 8⁰C
    1 log
    reduction

    102

    D103C = 0.28 minutes


    = 16.8 seconds
    101

    100 Classified - Internal use


    Minutes
    106

    105

    104

    103

    102

    101

    100

    10-1

    10-2

    10-3

    10-4

    10-5

    10-6 Classified - Internal use


    Intervention strategies
    1. Good Agricultural Practices. The organism does not
    spontaneously generate in the orange juice.
    2. Good manufacturing processes – crush/juice
    facilities. Environmental samples (n=431, 5 packaging
    plants) have revealed TAB in the drains only; recycled
    condensate water.
    3. Product formulation. “Preservatives”, pH, package,
    storage temperature (frozen?).
    4. Thermal Process. Even a 0.1 log reduction, reduces.

     Monitor the effectiveness of the above measures


    using microbiological analyses of statistically sound
    sample sizes
    Questions?

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