Swiatowy kongres IFU, Sydney 2001 [2] O problemach z bakteriami ACB

• Autorzy: Plocharski W.
• Języki publikacji: PL

Abstrakty

EN

In November 11 to 17, 2001 in Sydney IFU Juice Congress was held. During the Congress two lectures and one short report were devoted to acidothermophilic bacteria. N. Jensen in a lecture " What do we really know about Alicyclobacillus " characterised the bacteria belonging to genus Alicy- clobacillus and in particular A. acidoterrestris, that create serious problems in food, particularly juice, nectars and fruit drinks. These bacteria are acid loving, grow at a low pH, are thermophilic, their germs survive pasteurisation and due to thermic shock germinate, grow and may produce taint causing compounds e.g. guaiacol and bromophenols. The source of bacteria is: soil, dust, leaves, fruit surface, spoiled juices etc. They are particularly difficult to remove from the surface of fruit, even by disinfection and may frequently be transferred to fruit concentrates and then to fruit juice products. The information is given on conditions favouring growth of bacteria and formation of taints. Jensen also gave information on testing method to check the presence of bacteria, and on possible measures to control them. D. Goldberg in his lecture on "Experience with Alicyclobacillus (ACB) " informed on the occurrence of bacteria in New Zealand and Australia. Examples of several products packed either in carton boxes or in plastic bottles were given that were spoiled by Alicyclobacillus spp., leading to large financial losses. The sources of contamination were traced and changes in processing technology were introduced. The following recommendations were given to control the problem with Alicyclobacillus spp. bacteria: testing all used concentrated orange and apple juices for the presence of bacteria and their spores by the method developed by Jensen, sterilising equipment, requesting from concentrated juice suppliers the certificates that the products are free of bacteria. Other recommendations included: using fruit for processing picked only from the tree, heating the mesh before pressing to high temperature to give thermal shock to bacteria and carrying out depectinisation at favourablefor bacterial growth temperature, the obtained product should be centrifuged, ultrafiltered using proper membranes and again pasteurised at high temperature. Because bacteria develop best in presence of oxygen it is recommended to use vitamin C as an inhibitor of their growth in consumer packages. Final products should be stored at a temperature below 28°C. E. Nonino in his report concerning conditions favouring growth of acidothermophilic bacteria informed about the effect of pH and soluble solids concentration. He pointed out that in orange juice produced from fresh fruit there were practically no acidothermophilic bacteria, whereas in juices produced from concentrated fruit juices bacteria were present.

Słowa kluczowe

PL

zdrowie czlowieka; Alicyclobacillus; znakowanie zywnosci; zanieczyszczenia mikrobiologiczne; jakosc; technologia zywnosci; Miedzynarodowa Federacja Producentow Sokow; konferencje; napoje bezalkoholowe; Sydney konferencja; bakterie; soki owocowe; przemysl napojowy

EN

human health; Alicyclobacillus; food labelling; microbial contamination; quality; food technology; International Federation of Juices Producers; conference; Sydney conference; bacteria; fruit juice; beverage industry

• Wydawca: -
• Czasopismo: Przemysł Fermentacyjny i Owocowo-Warzywny
• Rocznik: 2002
• Tom: 46
• Numer: 09
• Opis fizyczny: s.9-11

Twórcy

autor

Plocharski W.

• Instytut Sadownictwa i Kwiaciarstwa, Skierniewice