An Industry Perspective: Alicyclobacillus , the Hedgehog, and the Fox - PowerPoint PPT Presentation

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 45 ⁰C (35-65 ⁰C) 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? Acid 2.0-6.0 45-70 No A. acidocaldarius Acidic beverages 2.5-5.5 20-55 No A. acidiphilus 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 Z ( ⁰ C) Strain D (minutes) Matrix A.acidoterrestris D 85 ° C 56; D 90 ° C 23; D 95 ° C 7.7 Apple Juice 2.8 A.acidoterrestris D 85 ° C 57; D 90 ° C 16; 7.2 Grape Juice D 95 ° C 2.4 A.acidoterrestris D 88 ° C 11; D 91 ° C 3.8; D 95 ° C 7.2 Juice 1.0 D 95 ° C 2.2-3.3 6.4-7.5 Orange Juice Drink A.acidoterrestris A.acidoterrestris D 91 ° C 31.3; D 97 ° C 7.9 10.0 Malic Acid (0.45), pH 3.1 D 88 ° C 81.2; D 100 ° C 0.8 5.9 MA pH 3.4 A.acidoterrestris D 91 ° C 54.3; D 97 ° C 8.8 7.7 MA pH 3.7 A.acidoterrestris D 91 ° C 46.1; D 97 ° C 8.2 8.5 Citric Acid pH 3.1 A.acidoterrestris D 91 ° C 57.9; D 97 ° C 10.8 8.2 Citric Acid pH 3.7 A.acidoterrestris D 91 ° C 49.1; D 97 ° C 8.4 7.9 Tartaric Acid pH 3.1 A.acidoterrestris 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 Z ( ⁰ C) Strain D (minutes) Matrix A.acidoterrestris D 85 ° C 56; D 90 ° C 23; D 95 ° C 7.7 Apple Juice 2.8 A.acidoterrestris D 85 ° C 57; D 90 ° C 16; 7.2 Grape Juice D 95 ° C 2.4 A.acidoterrestris D 88 ° C 11; D 91 ° C 3.8; D 95 ° C 7.2 Juice 1.0 D 95 ° C 2.2-3.3 6.4-7.5 Orange Juice Drink A.acidoterrestris A.acidoterrestris D 91 ° C 31.3; D 97 ° C 7.9 10.0 Malic Acid (0.45), pH 3.1 D 88 ° C 81.2; D 100 ° C 0.8 5.9 MA pH 3.4 A.acidoterrestris D 91 ° C 54.3; D 97 ° C 8.8 7.7 MA pH 3.7 A.acidoterrestris D 91 ° C 46.1; D 97 ° C 8.2 8.5 Citric Acid pH 3.1 A.acidoterrestris D 91 ° C 57.9; D 97 ° C 10.8 8.2 Citric Acid pH 3.7 A.acidoterrestris D 91 ° C 49.1; D 97 ° C 8.4 7.9 Tartaric Acid pH 3.1 A.acidoterrestris 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.

10 6 10 5 10 4 10 3 10 2 10 1 10 0 10 -1 10 -2 10 -3 10 -4 10 -5 10 -6 Classified - Internal use

D -Value 10 4 Process =203 ⁰ F 10 3 D -value: Minutes to 1 log reduce the microbial reduction population by 1-log 10 2 D 203F = 2.8 minutes 10 1 10 0 Classified - Internal use Minutes

D -Value 10 4 Process =95 ⁰ C 10 3 z -value: 8 ⁰C 1 log reduction 10 2 D 103C = 0.28 minutes = 16.8 seconds 10 1 10 0 Classified - Internal use Minutes

10 6 10 5 10 4 10 3 10 2 10 1 10 0 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

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