Alicyclobacillus acidoterrestris:: An increasing threat to the fruit juice industry?
Alicyclobacillus acidoterrestris:: An increasing threat to the fruit juice industry?
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DOI：
10.1111/j.1365-2621.2006.01427.x
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发表时间：
2008-02-01
影响因子：
3.3
通讯作者：
Phillips, Carol A.
中科院分区：
文献类型：
--
作者：
Walker, Michelle;Phillips, Carol A.
食品质量可以通过多种方式定义，加工者和消费者会考虑风味、气味和外观以及延长保质期等最重要的属性。细菌污染引起的食品腐败可能在加工过程中的任何时刻发生，从而改变这些特性中的任何一项或全部，导致产品无法使用。脂环酸杆菌属特别是，酸土脂环酸芽孢杆菌是果汁和果汁产品行业中新兴的食品腐败微生物。后者的孢子能够在目前工业中使用的热处理中存活下来，并且它们从产品中的消除可以用作任何消除潜在腐败的加工方案的有效性的衡量标准。本文回顾了传统和快速检测的历史、方法以及可能有效控制微生物生长并从而控制成品腐败的方案。
The quality of food can be defined in various ways with processors and consumers considering flavour, odour and appearance as well as extended shelf life among the most important of its attributes. Spoilage of food by bacterial contamination may occur at any point during the processing, altering any one, or all, of these characteristics, rendering the product unusable. Alicyclobacillus spp. and Alicyclobacillus acidoterrestris, in particular, are emerging food spoilage organisms in the fruit juice and fruit juice products industry. Spores of the latter are able to survive heat treatments presently used in the industry and their elimination from products may be used as a measure of the effectiveness of any processing protocol to remove potential spoilage. This paper reviews the history, methods of detection, both traditional and rapid and the protocols that may be effective in controlling the growth of the organism and hence spoilage in the finished product.