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 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 2.8 7.7 Apple Juice A.acidoterrestris D85°C 57; D90°C 16; D95°C2.4 7.2 Grape Juice A.acidoterrestris D88°C 11; D91°C 3.8; D95°C 1.0 7.2 Juice 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

• n 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

• n 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

• range 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

• range 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 2.8 7.7 Apple Juice A.acidoterrestris D85°C 57; D90°C 16; D95°C2.4 7.2 Grape Juice A.acidoterrestris D88°C 11; D91°C 3.8; D95°C 1.0 7.2 Juice 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

104 103 102 101 100 Minutes 1 log reduction D203F = 2.8 minutes

D-Value

Process =203⁰F D-value: Minutes to reduce the microbial population by 1-log

Classified - Internal use

104 103 102 101 100 Minutes 1 log reduction D103C = 0.28 minutes = 16.8 seconds

D-Value

Process =95⁰C z-value: 8⁰C

Classified - Internal use

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?