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Influence of Different Filling, Cooling, and Storage Conditions on the Growth of Alicyclobacillus acidoterrestris CRA7152 in Orange Juice▿

Identifieur interne : 001D57 ( Main/Exploration ); précédent : 001D56; suivant : 001D58

Influence of Different Filling, Cooling, and Storage Conditions on the Growth of Alicyclobacillus acidoterrestris CRA7152 in Orange Juice▿

Auteurs : Ana Cláudia N. F. Spinelli ; Anderson S. Sant'Ana ; Salatir Rodrigues-Junior ; Pilar R. Massaguer

Source :

Applied and Environmental Microbiology [ 0099-2240 ] ; 2009.

RBID : PMC:2786409

English descriptors

KwdEn :
- Alicyclobacillus (growth & development), Alicyclobacillus (radiation effects), Beverages (microbiology), Citrus sinensis, Colony Count, Microbial, Food Handling (methods), Food Preservation (methods), Temperature, Time Factors.
MESH :
- growth & development : Alicyclobacillus.
- methods : Food Handling, Food Preservation.
- microbiology : Beverages.
- radiation effects : Alicyclobacillus.
- Citrus sinensis, Colony Count, Microbial, Temperature, Time Factors.

Abstract

The prevention of spoilage by Alicyclobacillus acidoterrestris is a current challenge for fruit juice and beverage industries worldwide due to the bacterium's acidothermophilic growth capability, heat resistance, and spoilage potential. This study examined the effect of storage temperature on A. acidoterrestris growth in hot-filled orange juice. The evolution of the A. acidoterrestris population was monitored under six different storage conditions after pasteurization (at 92°C for 10 s), maintenance at 85°C for 150 s, and cooling with water spray to 35°C in about 30 min and using two inoculum levels: <10¹ and 10¹ spores/ml. Final cooling and storage conditions were as follows: treatment 1, 30°C for the bottle cold point and storage at 35°C; treatment 2, 30°C for 48 h and storage at 35°C; treatment 3, 25°C for the bottle cold point and storage at 35°C; treatment 4, 25°C for 48 h and storage at 35°C; treatment 5, storage at 20°C (control); and treatment 6, filling and storage at 25°C. It was found that only in treatment 5 did the population remain inhibited during the 6 months of orange juice shelf life. By examining treatments 1 to 4, it was observed that A. acidoterrestris predicted growth parameters were significantly influenced (P < 0.05) either by inoculum level or cooling and storage conditions. The time required to reach a 10⁴ CFU/ml population of A. acidoterrestris was considered to be an adequate parameter to indicate orange juice spoilage by A. acidoterrestris. Therefore, hot-filled orange juice should be stored at or below 20°C to avoid spoilage by this microorganism. This procedure can be considered a safe and inexpensive alternative to other treatments proposed earlier.

Url:

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2786409

DOI: 10.1128/AEM.01400-09
PubMed: 19801469
PubMed Central: 2786409

Affiliations:

Le document en format XML

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<front><div type="abstract" xml:lang="en"><p>The prevention of spoilage by <italic>Alicyclobacillus acidoterrestris</italic>
 is a current challenge for fruit juice and beverage industries worldwide due to the bacterium's acidothermophilic growth capability, heat resistance, and spoilage potential. This study examined the effect of storage temperature on <italic>A. acidoterrestris</italic>
 growth in hot-filled orange juice. The evolution of the <italic>A. acidoterrestris</italic>
 population was monitored under six different storage conditions after pasteurization (at 92°C for 10 s), maintenance at 85°C for 150 s, and cooling with water spray to 35°C in about 30 min and using two inoculum levels: <10<sup>1</sup>
 and 10<sup>1</sup>
 spores/ml. Final cooling and storage conditions were as follows: treatment 1, 30°C for the bottle cold point and storage at 35°C; treatment 2, 30°C for 48 h and storage at 35°C; treatment 3, 25°C for the bottle cold point and storage at 35°C; treatment 4, 25°C for 48 h and storage at 35°C; treatment 5, storage at 20°C (control); and treatment 6, filling and storage at 25°C. It was found that only in treatment 5 did the population remain inhibited during the 6 months of orange juice shelf life. By examining treatments 1 to 4, it was observed that <italic>A. acidoterrestris</italic>
 predicted growth parameters were significantly influenced (<italic>P</italic>
 < 0.05) either by inoculum level or cooling and storage conditions. The time required to reach a 10<sup>4</sup>
 CFU/ml population of <italic>A. acidoterrestris</italic>
 was considered to be an adequate parameter to indicate orange juice spoilage by <italic>A. acidoterrestris</italic>
. Therefore, hot-filled orange juice should be stored at or below 20°C to avoid spoilage by this microorganism. This procedure can be considered a safe and inexpensive alternative to other treatments proposed earlier.</p>
</div>
</front>
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<name sortKey="Sant Ana, Anderson S" sort="Sant Ana, Anderson S" uniqKey="Sant Ana A" first="Anderson S." last="Sant'Ana">Anderson S. Sant'Ana</name>
<name sortKey="Spinelli, Ana Claudia N F" sort="Spinelli, Ana Claudia N F" uniqKey="Spinelli A" first="Ana Cláudia N. F." last="Spinelli">Ana Cláudia N. F. Spinelli</name>
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Influence of Different Filling, Cooling, and Storage Conditions on the Growth of Alicyclobacillus acidoterrestris CRA7152 in Orange Juice▿

Influence of Different Filling, Cooling, and Storage Conditions on the Growth of Alicyclobacillus acidoterrestris CRA7152 in Orange Juice▿

Source :

English descriptors

Abstract

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