Alicyclobacillus spp. are spore-forming bacteria, that can grow in acid conditions at raised temperatures (up to 70°C). The spores are able to survive typical pasteurization procedures, and as a result these thermophilic, acidophilic, bacteria (TAB) are potential spoilage organisms of fruit and fruit juices.
Even if TAB grow in fruit juice they are not harmful, and spoilage usually only occurs if the strain of TAB produces guaiacol, a natural phenolic chemical with a smoky taste and odour, which taints the fruit juice. The most common guaiacol producing TAB is Alicyclobacillus acidoterrestris and this is therefore the most common cause of spoilage in commercial juice production.
This proficiency test is for the enumeration of thermophilic acidophilic bacteria (TAB) such as Alicyclobacillus spp. and the detection of guaiacol producing TAB such as Alicyclobacillus acidoterrestris. Having a robust method for the enumeration of TAB and detection of guaiacol producing TAB, is key to helping prevent economic losses due to spoiled fruit juices.
Proficiency testing measures from Fapas make use of real food matrices, from which to ensure direct comparisons can be made with your current routine analysis activities. This can ensure any areas of improvement are relevant and concise to action in an efficient way, to pass directly to your customers and regulators alike. These are invaluable to ensure your testing ability is competitive within a saturated business environment.